Slideshow: A Modernist Meal at ALDEA with Aki Kamozowa & H. Alexander Talbot of Ideas in Food

Smoked quail eggs
Smoked quail eggs
The smoked quail eggs had a deep, earthy flavor.
Oysters
Oysters
Liquid nitrogen-ified oyster topping.
Piña colada
Piña colada
These one-bite piña colada-filled meringues dissolve into a mouthful of tropical flavors.
Sea urchin
Sea urchin
Prepping the sea urchin hors d' oeuvres.
Sea urchin
Sea urchin
Sea urchin over cornbread.
Shaved green gazpacho
Shaved green gazpacho
As our waiter described it, "green tomatoes, green grapes, everything green goes in it." This gazpacho is frozen and pulverized, and then gets scooped on top of beau soleil oysters.
Flattened scallops
Flattened scallops
There's nothing like buttery scallops + maillard reaction.
Flattened scallops
Flattened scallops
The flattened scallops were served with miniature charred potatoes, shishito peppers, and lambsquarter lettuce. An unexpectedly heavenly combination.
Fresh corn polenta
Fresh corn polenta
The fresh corn polenta was served with calamari, lime, and cotija cheese. I do believe this was the first perfectly cooked calamari I've ever had. No chewy rubber bands here.
Photo op
Photo op
For once I wasn't the only one taking photos in the kitchen. The chefs and kitchen staff could be frequently seen whipping out their phones to grab shots of the unique dishes they had prepared.
Clams casino
Clams casino
The green hue of the shell pasta isn't from spinach, but rather from seaweed. The pasta is sautéed with clams and garlic scapes....
Clams casino
Clams casino
... and topped with bacon crumbs.
Watermelon with chili
Watermelon with chili
The sous-vide watermelon.
Yogurt in lovage oil
Yogurt in lovage oil
Now I was definitely convinced that these were alien eggs, but I could have never guessed what they actually were: orbs of yogurt floating in lovage oil.
Deep fried hangar steak
Deep fried hangar steak
Hanger steak, glistening from its trip through the fryer.
Dessert
Dessert
Caramel and peach with a small scoop of toasted marshmallow ice cream.
The Chefs
The Chefs
Chef George Mendes with guest chef H. Alexander Talbot. These guys and the ALDEA staff worked their butts off in the kitchen to compose a truly excellent meal.