Co-owners Dana Tough and Brian McCracken didn’t need to look at my copy of “Alinea” when I walked in holding it under my arm – they already had their own on Spur’s kitchen bookshelf, cover already gone and pages well-thumbed. “We jumped on this right when it came out,” said Tough.
Did the book speak to them, I asked? “We find recipes in [the Alinea book], and they inspire us to mess with those and come up with something different,” said McCracken. “What [chef Grant Achatz] is doing here is all revolutionary,” Tough said. “It’s all trying out new things, and seeing where he can take food.” The book “helps us lowly chefs around the country to come up with other things ourselves.”