One potato, two potato, purple potato, four -- At Alinea restaurant in Chicago, hipster chef du jour Grant Achatz creates food out of science and design, in an experiential environment where the centerpieces are edible and dishes may be served on perforated pillows of scented air. Click through a 24-course tasting menu via Chicagoist, and try out a broccoli & dehydrated grapefruit recipe via the Discovery Channel. Mental note: go to Chicago, eat Superdawg and then fried Meyer lemon-caramel ball.

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