Posted 06 January 2005 - 01:45 AM
Posted 06 January 2005 - 02:54 AM
Plus the whole Flash thing: I'm so over it. Ditto the irrelevent music, which on most of them, sounds like a soft porn soundtrack. I think the money would be better put to use had they cut out the bad Flash and used something more dignified.
I'm sure the restaurant will rise above the design of the web site, though. I have faith in the chef and the owner, Nick.
Last I heard, opening in April.
Posted 06 January 2005 - 03:39 AM
Posted 06 January 2005 - 03:52 AM
Posted 06 January 2005 - 02:54 PM
Even small, neighborhood haunts are launching sites, now that more diners seek information about restaurants and their menus, and also book tables online. Spanish restaurant Azafran in New York, which seats 65, recently poured $5,000 into a site that includes a gallery of flamenco photography. Soon-to-open Alinea in Chicago invented a new concept: an online movie "trailer" of surreal food imagery to herald the coming of the conceptual-cuisine restaurant.
She also mentions Azafran in NYC and Gary Danko as interesting restaurant websites
“It must be remembered that there is nothing more difficult to plan, more doubtful of success, nor more dangerous to manage than a new system. For the initiator has the enmity of all who would profit by the preservation of the old institution and merely lukewarm defenders in those who gain by the new ones. ”
Posted 06 January 2005 - 04:23 PM
Posted 06 January 2005 - 09:06 PM
Intentionally. The text somewhere on the site explains it, but I forget the reason.
sandwiches that are large and filling and do not contain tuna or prawns
Posted 06 January 2005 - 09:09 PM
If it's intentional, it's even more annoying.Intentionally. The text somewhere on the site explains it, but I forget the reason.
Posted 09 January 2005 - 06:59 PM
Alinea will likely open in late March. Unfortunately, print media had long ago printed January 9th as a target date. Given a larger location than we had originally planned, as well as a more amibitious kitchen design, that date was scrapped long before we even started construction. Unfortunately, some magazines have a 3 month lead time and that date got printed... but January was never a consideration once we had our final blue prints.
We have received several hundred phone calls and emails for reservations, invites to the opening, etc. We are grateful for the interest, and apologize that we have not yet replied to everyone personally. We will be sending out an email in the coming week that will outline our reservation policy for the early callers/emailers. They will have a chance to make reservations prior to opening the reservation line sometime in February.
Regarding the website:
We originally crafted the "trailer" as a quicktime movie. It looks a lot better in quicktime than it does in Flash -- the aliasing problems do not exist, the run is smoother, the definition is better, the sound is more pure. But the flash file was roughly half the size of the QT file, it has a larger installation base (roundly 96% of computers have at least Flash 2.0), and it looked pretty good. True, it is not crafted for older computers.
I too have reservations about flash... but ultimately it comes down to being able to build in smooth functionality at a given cost. Phase II of our website (launching soon) will also be in flash, but will feature virtually no animation and a very clean, gallery-like interface. The food images, menus, etc. look very nice, and it is a significant departure from the "trailer", which was, after all, built to increase interest -- and given that goal it certainly worked.
Eventually, we will also have a simpler HTML site available so that those folks who are unable to view the flash site can still get the information.
I hope to see you at Alinea in March/April!
Posted 09 January 2005 - 07:17 PM
I'd like to participate, if you and Chef Achatz would permit it. I'd also consider dining at Alinea the first night, if it is a weekend night. What time in March (e.g., early/mid/late) has been identified?
Will the Tour de Force-equivalent-length menu be available? Has Chef Achatz to your knowledge prepared even more lengthy meals for diners?
I might dine at Tru again, during the same trip.