Wacky Wednesday: Restaurants Pushing the Envelope

When I was in college, I had a friend who tried to market his condiment mixture to the rest of our dorm. He would take a variety of products (from mayo to hot sauce to apple cider vinegar) and create signature sauces for the steaks and burgers we made every Friday. He thought himself a bit of a connoisseur, but most of his concoctions just made my eyes roll. He is now a chef with his own thriving business. Who knew? Read on to see the ways some chefs are incorporating their love of exploration and creation into their fabulous and funky restaurant menus!

Chefs today have to stay in the news. Even in this recession, people are dining out, and many of them are looking for a weird and wonderful experience to take away with them. In Miami, the Barton G restaurant is serving up lobster pop tarts! Let’s hope they hold the chocolate!

Located in Chicago and touted as one of the best restaurants in the world (voted the best in North America), Alinea is the brainchild of Grant Achatz, who was famously treated for tongue cancer.  Now healthy, Achatz is still at it, recreating PB&J and deconstructing caramel popcorn into a frothy delight. Just take a look at the beautiful photos on the site to get a sense of what you should be prepared for- and also consider the bill that will be attached to it! Alinea is also featuring a lovely selection of seasonal rhubarb. Get a taste of some here!

In the Big Apple on popular Mulberry Street is the Australian restaurant 8 Mile Creek.  They not only serve the traditional ‘shrimp on the barbie’, but also a more unique choice- kangaroo! It is not always available, but when it is, it has surfaced on both skewers and in salads. Remember that to the people Down Under, kangaroo are as numerous as deer (venison) are in North America!

Have you tried any weird and wonderful food lately, whether it be exotic or reinvented? Let me know in the COMMENTS!

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  • Melissa

    The weirdest food ever was cow stomach in a soup! Menudo.

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