Michelin finally broke its silence today, as it just announced the starred restaurants for its 2012 Chicago Michelin Guide moments ago. You can read the full release here, but here are the big things you should know.
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Last night Alinea chef Grant Achatz announced on Twitter (just as the James Beard Foundation Awards were kicking off) that he and business partner Nick Kokonas will be opening a new restaurant project in the fall called Next and a bar (without bartenders) called Aviary. The experimental menus will rotate by season, with each one focusing on a different era and setting, like Paris 1912 and Hong Kong 2036.
Using actual Jelly Belly flavors, Michele Humes crafted jelly bean recipes for dishes on the tasting menu at Alinea in Chicago. For a dish of duck, morels, asparagus, and camomile, she recommends combining 2 Gravy + 1 Bacon + 1/2 Grass + 1/2 Mashed Potato + 1/2 Dirt + 1/2 Soap. Check out all her other clever combos.