taymor’s modern american cuisine is the food equivalent of a terrence malick film or an opera by phillip glass; in other words, it’s not for everyone. but for foodies and other bon vivants (myself included), dinner at alma can be a very special experience. the menu, which is printed in lower case letters on pages of a yellow legal pad, changes daily and features small plates composed of seasonal, market-driven ingredients, many of which are sourced from an exclusive arrangement with a garden/micro-farm in venice. the flavors are complex and nuanced. the combinations are, for the most part, interesting and inspired. as you would expect, there are foams and droplets of sauce. my favorite dish is the chicken liver toast &