Carbonated currant and clementine jam and with foam of peanut terrine on artisanal loaf. Also known as PB&J.

Yet another article praising the cuisine Alinea, Moto and Avenues appears in the latest issue of GQ. I will be honest and say that I bought the magazine for the cover story (ahem) and only discovered this article later. Much later.

While Alan Richman, the writer, praises the restaurants and their celebrity chefs, you can detect a note of skepticism regarding the more gimmicky aspects of this cuisine. This is understandable considering offerings such as a foie gras popsicle served with crushed Pop Rocks, liquid donuts, food which has been flash frozen using liquid nitrogen and carbonated fruit, to name a few of the bizarre items to be had in Chicago these days.