See: Double-Take Dishes
© Brian Canlis
Tequila Sunrise Egg
At Canlis in Seattle, chef Jason Franey serves an amuse bouche that looks like an egg yolk but bursts in the mouth to release a cocktail of tequila, orange juice and grenadine.
Courtesy of L2O
For the asparagus plate at Chicago's L2O, chef Laurent Gras makes one phony spear with white asparagus, cream and shallots that are pureed together, then poured into a silicone mold.