Alinea Alinea.
Exec chef Grant Achatz calls the food "ultra modern emotional"
The space is clean and modern, very Tribeca, with comfy seats and a spacious table.

We made reservations about two months in advance and this dinner was highly anticipated. Surprisingly, we came out with such differing opinions that we decided to write this post jointly.

Steelhead Roe
Coconut mousse (?) topped with salmon roe, encased in a candy cilantro tuile. Served on the end of a vanilla bean.  read more »

Eric Akis' Skillet Mac and Cheese (yes, I know, I used penne and I served it in ramekins; I am quirky like that). It is interesting how the world works sometimes. Just before our household grew from three to four , I was offered the opportunity to review not one, but two books on the subject of quick meals for busy cooks. Everyone seems to be talking about how hard it is to find the time to cook.  read more »

Im a little nervous about putting this recipe before this crowd, which probably includes more people with dearly-held opinions about barbecue and tacos than I could find anywhere else. Me, I like pulled pork, but Im from Texas, so thats not the brand of barbecue I was raised on; and again, Im from Texas, so Ill accept a crispy shell full of ground beef and orange cheese as a taco just as happily as Ill eat carnitas wrapped in a fresh tortilla. In short, people with standards more exacting than mine might argue that this is not real pulled pork and these are not real pork tacos. But recently I fed them to a discerning friend who went back for seconds and thirds, and their excellence has made it hard for us to enjoy pork tacos at our former favorite places, soIm going to risk putting this out there. I have been in thrall to The Lee Bros. Southern Cookbook  read more »