annak wrote:The one lower note was the chocolate pot de creme - it seemed more on the gelatin side than the creamy side, but I've definitely been spoiled by the incredibly rich one at Floriole.

I agree. (My standards for great pot de creme are the one on Shaw's Sunday brunch and a homemade one.)

I went to Alinea this week. (I had previously dined there three times, as well as getting carryout three times during the pandemic.) How was it?

As a restaurant meal, it was very good. Some of the dishes were incredibly delicious. Some of them were, well, less so - although when you're presented with 6-10 different items as a single course, you may not like all of them, but you're bound to like some of them.

As an experience, it was unique and it was awesome. The presentations continue to amaze. SO MUCH FUN!

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