The strongest point that Joseph Pine makes in his book Experience Economy is how companies capitalize on the economic return scale by increasing the experience value. Where Starbucks moved the coffee bean up the economic chain by making the drinking of their coffee an experience, there are a number of Chicago restauranteurs who are taking cooking and eating to the next level. [Recognition given to CBS News Sunday Morning for their feature on this timely topic.]

Pushing the limit not only on the preparation of food, but also on its presentation and delivery, these epicurial artists have kitchens that resemble high-tech research laboratories. Transforming balsamic vinegar from a liquid into a solid or delivering a popcorn soup where a quick dip in liquid nitrogen turns the consumption into a smoke-blowing, dragon-like experience, to ordering from the menu delivered on a plate and then eating it as the opening course. These creators are pushing the edge on both the product and the way in which it is delivered and consumed. The standouts include Moto and Alinea (who's fabulous photography is shared here). The latter experiments with new delivery mechanisms, such as the bacon slings pictured here, to feature their unique creations.

As you uncover more of these unique eating experiences, be sure to share your finds here.