Landmark cooking from a molecular master

Few restaurants have had such a wide and immediate impact as Alinea, which burst onto the US scene in May 2005. Wowing Chicagoites, it stole the headlines for its food suspended on wires or plated onto the table. Eight years on, chef-patron Grant Achatz has striven to ensure his cooking is no less exalted, work that has seen him pick up this year’s Chefs’ Choice Award. It’s an amazing achievement for an inspirational chef.