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Alinea
Category: Restaurants American (New) American (New)
1723 N Halsted St(between Willow St & Concord Pl)
Chicago, IL 60614
Neighborhood: Lincoln Park
(312) 867-0110
- Nearest Transit:
-
North/clybourn (Red Line)
Armitage (Brown Line, Purple Line)
- Hours:
Wed-Sun 5 pm - 6:30 pm
Wed-Sun 8 pm - 9:30 pm
- Attire:
- Formal (Jacket Required)
- Accepts Credit Cards:
- Yes
- Parking:
- Valet
- Price Range:
-
$$$$
- Good for Groups:
- No
- Good for Kids:
- No
- Takes Reservations:
- Yes
- Delivery:
- No
- Take-out:
- No
- Waiter Service:
- Yes
- Outdoor Seating:
- No
- Wi-Fi:
- No
- Good For:
- Dinner
- Alcohol:
- Full Bar
- Noise Level:
- Quiet
- Ambience:
- Classy, Upscale
- Has TV:
- No
- Caters:
- No
- Wheelchair Accessible:
- Yes
kerri a. said: "This review is in response to the Crystal H's comment. I understand that you saw 4 stars on yelp and wanted to check the place out but maybe, just maybe READ the reviews, most of them don't mention that it was a great quick food stop,…" read more »
748 reviews for Alinea
Review Highlights
"Hot potato cold potato was amazing thank goodness."
(in 36 reviews)
"PS - Black Truffle Explosion is simply orgasmic."
(in 51 reviews)
"The service was perfect, the wine pairing impeccable."
(in 144 reviews)
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747 reviews in English
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Review from Diane L.
Albuquerque, NM
2/6/2012
Alinea is a one of a kind, once in a lifetime (if you're lucky and enought of a foodie to spend the bucks) exoerience. We managed to get in while visiting Chicago last November on a waitlist for a Wednesday night. Fortunately for us, someone canceled their 9:30PM reservations and we snapped them up without a second thought.
To start, entering Alinea is like entering someplace out of a Tim Burton movie. It is very Wonka-esque and a hint at the irreverence of what lies ahead. Alinea is in fact, theater as much as food - interactive, innovative and entirely fun.
They offer one menu only, a tasting menu with the selection of 2 different wine parings, a standard pairing and a reserve. My advice to you, go all the way. You will not regret it. I will not go through each course as enough have already done that, but like others have said, all of the courses are outstanding, while several are unforgettable and they are all incredibly innovative and your participation is required.
We left Alinea feeling completely satisfied and completely delighted. The meal and the experience was completely worth the price of admission. If I had to pick which was the "better" meal, Alinea's or The French Laundry, I would, and am, declining to choose. They are at opposite ends of the spectrum, both executed flawlessly. They are my 2 favorite meals of all time.
If I had any disspointment with Alinea at all, it is that Chef Achatz, who was in the kitchen on the evening we dined, left for the night before I thought to ask to get a picture with him. Oh well, I guess I'll just have to go back... -
Review from Kelli Ann L.
Hoffman Estates, IL
2/6/2012
ABSOLUTELY a meal to DIE for!
On Feb 1st 2011, my husband called Alinea during the blizzard, I was in surgery and as soon as I came out - he called and made the reservation for my birthday, April 3rd. I had been wanting to go here for a while - and we kept missing the dates....so he made sure to get us in.
We almost passed the restaurant on the street, because it is so well hidden - and it SHOULD be! Loved walking in and feeling as though we were part of some special secret that no one else knew about! The artworks are stunning and nothing is over the top - everything is gorgeous! It was cozy and fun - and just as much of a treat watching and hearing other people as they received new courses.
From the playfulness and whimsy to the absolute perfection in food - this was just one of my favorite meals of all time. They also realized I had not taken a picture of one of the courses - I was doing this to remember them - and they brought us both another of that course - just to be nice! Spectacular! My husband also recorded the desert process!!! I don't want to spoil any part of this meal by saying "we had this" - so just GO and LOVE IT!
We also celebrated and paired with the reserve wine pairing - costly - but a once in a lifetime treat. I am sure that when we go back - we will do the regular pairing just for the cost savings - but they did not EVER skimp on the wine - and we are talking some very rare vintages, etc. The glassware rocked! I felt special the entire time we were there - and do plan to make sure to go back for other special events.....h'mmmmm....there are some birthdays coming up! :0) -
Review from Andrew G.
2/1/2012
I am a bit new to the world of ultra high-end dining, but Alinea was a truly special experience. Every course was excellent, many were unforgettable. In addition, dinner at Alinea is part theater part meal. Nearly every course is presented in an elaborate, clever, and playful way. At many restaurants I would disdain such gimmickry, but Alinea pulls it off and then some. The quality and flavor of the food does not suffer one bit due to such flare.
Favorite course were the black truffle explosion (an impossibly rich, single bite, ravioli filled with a black truffle emulsion), winter in New Hampshire (a beautiful presentation of peppermint snow topped with a few sweet bites) and a fish dish served family style.
I may never eat a more inventive or delicious meal in my life. That said, I believe the food to be EVERY bit as good at Charlie Trotters (my other high end dining experience), minus a bit of the wizardry that makes Alinea special and at a slightly lower price. I highly recommend a trip there before it closes later this year.
Service was impeccable, one anecdote can explain it all. I spilled a tiny drop of syrup from the dessert course on my jacket cuff. I noticed it, and started dabbing it with my napkin. Without me saying a word, and within SECONDS, a waiter produced a shout wipe and presented it to me on a plate with another napkin. Very impressive.
The atmosphere of the place was really cool, modern decor, soft colorful lighting, and beautiful architecture. We got a peek at the kitchen after dinner, and it was amazing to think that 20 amazing courses come from such a small room. Really cool to see the chefs at work for a few minutes.
I did do the wine paring (my companions did not). All the wine was great, but I am a bit of a novice when it comes to wine and I am not sure it was worth it (for me). Next time I might just split a good bottle or two. -
Review from CB S.
Chicago, IL
2/8/2012
I expected naked men fanning me with banana leaves while little people massaged my feet while I was eating this meal. Especially for the cost.
But it was amazing all around dining experience that intrigued all my senses. Spectacular service. Fabulous attention to detail. Food was a work of art. Definitely recommend it at least one time in your life. -
Review from Karen B.
Tampa, FL
1/25/2012
AMAZING!!!!
I've been to quite a few gastronomy driven restaurants...some have been mind blowing...some not. But Alinea was beyond!
It's days later and I'm still trying to tell everyone I see about our experience. But how can you really give justice t this whole presentation? I CAN'T!!!
From the seaweed driftwood presentation, antioxidant elixer served in a huge chunk of ice, our desert having liquid nitrogen poured into it right on the table and then smashed into pieces by the owner of the restaurant himself to make an amazing mixture on the silicone tablecloth, to the peppermint snow and delicious morsels served on the end of a foot long wire...I'd have to say this was the most amazing place I've ever eaten at!
Our waiters ranged from normal to pretentious...but whatever...the food was amazing. The presentation..amazing....the decor( especially when you walk into the hallway from the street....amazing... the attention to detail....amazing! I would definitely be back because this place is freakin AMAZING!!!!! -
Review from Tom E.
San Francisco, CA
2/6/2012
This was my second time dining here. The first was on Halloween, 2009. I decided to start a new tradition of very fine dining on Halloween, an adult indulgence on a day ordinarily reserved for children. The first meal became the best meal of my life (and I have been to a lot of places). The second meal was just as memorable if not more so.This time it was in celebration of my 17th year anniversary with my partner. We flew from San Francisco just for the night, just to dine at Alinea. That is how highly I regard this restaurant. Back to SF in the morning feeling we truly had experienced magic.
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Review from J C.
New York, NY
1/16/2012
Went here last night with my boyfriend - I can't say that the food wasn't impressive because it clearly was. (If you're into the whole gastronomy scene.) But the presentation, staff and atmosphere were completely pretentious and pompous. The arrogant waiters really took away from the experience of our meal. When you pay $700+ for dinner - you expect to be treated like a king/queen not like a pauper by patronizing waiters!
One of the waiters argued with my boyfriend about white and black not being a colors because he learned that in 1st grade. My boyfriend then asked him if something he had learned in grammar school went with what an adult male had learned until now. He got really defensive and then never came back to our table. My boyfriend is a loose cannon and can be confrontational with people that try to make him feel like an idiot.
The sommelier also gets extremely close to your face while presenting the wine pairings and that was pretty annoying.
This place reminds me of some hip club that everyone tries to get into and when you finally do - it blows and you can't wait to leave. -
Review from Camille P.
Chicago, IL
1/22/2012
Dinner at Alinea is probably the craziest meal I've ever had. Really. Throughout the evening, my awe was expressed in many ways: chair dancing, jaw to floor, moaning and groaning, and constant eye rolls of pleasure, just to name a few.
There's no way I can come close to describing with any real accuracy the intricacies of this extraordinary experience so I hope you find my photos and commentaries at least entertaining.
Here are a few highlights:
The table's centerpiece was a live garden. Yes, let's start there. A LIVE garden, on a slab, dirt and all, center of the table. We were instructed not to do anything with it initially, but that it would come into play later in the meal. Understood.
First to arrive (that we were allowed to eat) was the steelhead roe with watermellon, kaffir lime and the cutest, teensiest, most delicate little cucumber with the blossom still attached. Adorable.
Then a fried morsel on a vanilla bean. It's receptical was built specifically for the mad scientist, himself.
Then a massive seaweed platter holding 3 'sea' items. First was an oyster leaf in an oyster shell with a mignonette. That's right. There was actually no oyster at all. Just a leaf in a shell. Tricky.
Then a raw scallop with an ale and old bay foam. Increadibly more delicious than I can convey.
Then my first ever razor clam also with deliciousness too complicated to describe.
Next was this little stick. It was made from the skin that forms on the top of the 'whey' of tofu. They peeled it off and deep fried it, then wrapped it with a wonderfully sweet prawn, rolled it in sesame seeds and stuck it in a fancy aioli. Who thinks of this stuff?
Then the English peas three ways. When this 'bowl' arrived, it was hot and cold all at once. You start with the top...
Then open it up to find the freeze dried stuff with olive oil blobs and grapes...
Then remove that section to discover a silky-smooth puree. Unlike any pea soup I've ever had...
I got quite excited for the next course when the marked our table with a pair of scissors. I knew I was going to get to snip away at that center piece.
I was right. We added the baby chard, mizuna, thai basil, cilantro and more to our tomato heaven. It was like eating soup and salad at the same time. The flavor of the broth alone may have taken the cake for my fave course, and then add the fact that I get to play with my food by adding LIVE lettuces and herbs snipped from our own table garden?! Whaaaaa?!!!
This is what they like to call "hands-free" dining. It's one little bite on a skewer that you simply remove with your mouth. Yeah. Fun. Less important were the ingredients: Mackerel, mango, bergamot flower and who knows what else.
Then a little mushroom garden with a cream infused with pine (yes, pine... as in 'cone') and a bunch of other interesting ingredients. I think they were going for a forest-in-your-mouth sensation. Success.
Oh! And then there was "hot potato, cold potato". A warm, creamy potato soup with a mini 'cold potato' on which a slice of black truffle rested. There was also a little cube of butter and parm on the mini skewer which melted into the soup upon removing the skewer from its resting place. All carefully dropped into the soup which was then gulped from the little bowl. This one was fun too.
Here's the fanciest little lamb dish you'll ever see. I can't tell you all of the components but I can tell you that this was one to merit the chair dance. Wonderful!
A favorite at the table (and amongst Achatz followers) was the "Truffle Explosion". A one bite raviolo filled with juicy truffle heaven. It rested on a spoon that sat in a bowl that had no bottom. Yes, a bowl built only to hold a spoon. The garnish is a tiny romaine leaf, black truffle and shaved parm. Ridiculously delicious.
Here's a whacky one. First, remove the glass plate containing a bunch of little garnishes like blackberry, fermented garlic and olives from its base.
Then construct a devise with the tools provided on which to hang the pasta that was somehow snuck to your table in the form of a second center piece.
Fill the pasta with decadent braised short ribs and strange garnishes of your choosing before wrapping it up and eating it like a taco. See, I told you it was whacky.
You can barely see the little octopus tentacle resting next to a smooth, set eggplant puree with coriander and more. Take the bite then wash it down with the frothiness in the bowl.
This was the intermezzo to clear the palatte. Coconut snow with yuzu. Just don't lick it directly from the frozen metal or you'll end up like Ralphy from "A Christmas Story". Ouch.
I loved this course, too! All kinds of crazy stuff that a normal person would never pair. There were squares of peach puree, basil, balsamic, jasmine, mozzarella, creme fraiche! I was like a kid in a candy store... I had so much fun mixing and matching flavors and textures!
Full review on blog. -
Review from David L.
Food: 5
Decor: 5
Service: 5
The #1 restaurant in the U.S. (and 6th in the world) with the best company I could hope for :)
Valet parking for just $11. Entire meal took 3 hours.
Since pictures are worth a thousand words, I'll let them do the talking:
1 TROUT ROE carrot, coconut, curry http://www.yelp.com/bi...
Great way to start, although roe was too salty.
2 3 4 5 OYSTER LEAF, KING GRAB, SEA URCHIN, RAZOR CLAM http://www.yelp.com/bi...
Oyster leaf didn't taste like oyster, but the other three were excellent. Loved the presentation.
6 YUBA shrimp, miso, togarashi
http://www.yelp.com/bi...
Delicious.
7 SCALLOP acting like agedashi tofu
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Scallop pureed and shaped into tofu. Great concept.
8 WOOLLY PIG fennel, orange, squid
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Pretty good. Fennel wasn't overpowering.
9 ICE beet, hibiscus, licorice
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The centerpiece of table ended up being liquid beet, hibiscus, and licorice (which we slurped on with glass straws). Didn't like the taste, but great concept.
10 SCUP caponata, mint, panella
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Entire fish served family-style with chips, mint puree, and delicious caponata. Fish was excellent, and I ate quite a bit of it.
Pear and apple soda
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Yummy.
11 HOT POTATO cold potato, black truffle, butter
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Great idea, although hot potato could have been a tad hotter.
12 WILD MUSHROOMS juniper, sumac, shallot
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Delicious. Mushrooms, mushrooms, and more mushrooms.
13 VENISON red cabbage, mustard, paprika
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Not bad, reminded me of making my own rice paper wraps.
14 BLACK TRUFFLE explosion, romaine, parmesan
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Delicious, although it could have been hotter.
15 SQUAB inspired by Miro
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Foie gras, squab, and you can guess everything else.
16 CHESTNUT veal heart, quince, root vegetables
http://www.yelp.com/bi...
Not bad.
17 APPLE onion, brie, smoking cinnamon
http://www.yelp.com/bi...
Delicious. Can't go wrong with apple and brie.
18 WINTER in New Hampshire
forgot to take a picture :(
peppermint snow with persimmon and cranberry gelee on top of -80C rocks. One of my favorite courses.
19 LEMONGRASS mango, thai basil, finger lime
http://www.yelp.com/bi...
Delicious palate cleanser.
20 DARK CHOCOLATE butternut squash, lingonberry, stout
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Wasn't a surprise since I watched their Youtube videos, and I didn't really like the dessert (although the frozen pumpkin ice cream was pretty good).
January 6, 2012 Menu - 20 courses
http://www.yelp.com/bi...
size of the circle represents size of the course, and the farther right it is, the sweeter it is
Artwork by table
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Service was impeccable, and they gave us a brief tour of the kitchen to boot.
65 staff members.
65 seats.
1 amazing restaurant and an unforgettable experience.Listed in: The Best Thing I Ever Ate, Chicago Food, The Michelin Guide
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Review from Brandon C.
Birmingham, AL
1/10/2012 1 Check-in Here
Ate at Alinea the same night at David L. and had the same food with three friends. I agree with most of his review. It is technically on point.
I break it down like this for those who don't like reading or know much about $700 a person restaurants...
If you eat a lot of truffles, Asian street food, animal hearts, sea urchins, and not-so-everyday fruits and vegetables mixed in a juicer, you may find Alinea enjoyable, but not as inspired as advertised. If you don't, you may be in for a bit of a palate shock.
For an extremely expensive restaurant, Alinea delivers. By the end of the meal, I found the $150 basic wine pairing (the reserve pairing was $250) along with its accompanying service to be the bargain and maybe highlight of the meal.
For me, things broke down into thirds. About a third of the courses were simply inegnious for creativity in presentation. Winter in New Hampshire, the final dessert, and the Ice dish as the centerpiece were brilliant. Another third were straightforward, but delicious. The mushrooms led this category for me. Finally, all the rest were a mix of lacking in creativity or simply good, but not great. Since each night is different, I am curious if others sense the same kind of breakdown when they eat here.
The service at Alinea is excellent, though some of our servers seemed happier to be there than others. -
Review from Mary I.
Santa Monica, CA
1/10/2012 1 Check-in Here
If you have the means, and you are actually looking at yelp reviews to decide, stop. Just go. It's an experience. I'm only reviewing to give a word of advice on the wine pairing. We got it, and it definitely boosted our experience, but we were not aware that almost half of the wines were desert wines. Not my favorite. In fact, I get massive headaches. If we had known this ahead of time, I'm sure we would have asked for an abbreviated pairing without the desert wines. I bet they would have done that for us. If not, you really can't go wrong ordering a bottle of champagne to sip throughout the meal.
Small sidenote: If anyone went there this fall and took pictures of their food, would you mind sending me a message? I'm trying to make something for my boyfriend for valentine's day, and we were too embarrassed to take a picture of every single course. I'm kicking myself for that. -
Review from Jeff F.
Chicago, IL
1/29/2012
Meh. I've experienced better, here and elsewhere. The first time was a treat. This time around it felt like a chore. Service was impersonal. The food was uninspiring, even pedestrian. The wine pairing was alright. It feels like Alinea has lost its magic and focus. I left underwhelmed.
Listed in: Fancy
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Review from Steph C.
Updated - 1/23/2012
On January 20, 2012, I dined at Alinea. It was one of the best meals I will ever live to enjoy, and I'm okay with that.
For the first time, I find it impossible to fit both a thoughtful review and a complete log of my meal into 5000 characters. I don't expect anyone to read all of this, but if you're interested, the full tour will be written below, with the remainder to follow.
Michael K. snagged us a table for 9:15, weeks before we booked our flights for the bone chill of January in Chicago. My flight cost $220. My meal at Alinea $335. I'll tell you which one I liked more in a second.
With Janice K. and her sister Frances, we made a party of four. We arrived a few minutes early and took advantage of the kitchen view while we waited. Grant Achatz kept himself busy in the most spotless, populated kitchen I've ever seen. When the time came, we were led to the downstairs dining room. The atmosphere was cool and calm, and the space was modern and sparsely decorated, interesting but not distracting. Our table got some flair from a captivating block of clear ice with magenta vial-shaped pockets. We were told this was not edible.
Service was worthy of all 3 Michelin stars. Our head waiter Alex took care of us beautifully, with help from sommelier Ben, and waiters Johnny and Jeremiah. They were personable, even jokey, while never straying from perfect competence and professionalism. They presented every course in detail, and swept the table for crumbs after each dish was cleared. We kept Alex and Ben up until almost 2AM, and they made us feel welcome, even liked, while they waited on us hand, foot, finger, toe.
We ordered two of the cheaper bottles of wine on the menu (a $55 Riesling and a $65 Rioja) instead of springing for the pairing, and we had no regrets. Otherwise, we were offered no choices, once we confirmed that we suffered neither aversions nor allergies. The feast just poured in, blowing our minds one bite at a time.
The first part of our meal was a poem in sea ink, opening with charred cured roe with coconut, carrot, and a curry yuzu reduction. Other than the roe, nothing came in its original form, instead bringing soft textures that let the burst of roe take the tactile spotlight. The light, sweet, salty, curry-tinged dish set the bar high. Then came a presentation of shellfish on Malaysian driftwood draped with seaweed that told us the bar was there to stay. An oyster leaf confused and delighted, topped with a shallot mignonette. I hardly knew oyster could taste so much like oyster, never mind a single green leaf. King crab with passionfruit, pineapple, hearts of palm, avocado, rum, allspice, and vanilla provided a playful run of sweet and tropical flavors, with a juicy chunk of crab at its center. A long shell of razor clams marinated in XO sauce brought hearty Asian flavors with soy, shiso, and daikon. I loved the way the firm chew of the clams was accented by an accompaniment of carrot and ginger tapioca. The last shell on the driftwood held one of my favorite bites of the night - sea urchin with banana sabayon, black truffle, and coarse salt. Sweet, silky, earth-and-sea-scented perfection.
Seafood played a supporting role in the next course, which featured yuba, dehydrated and fried, wrapped around jumbo shrimp with chive, orange taffy, sesame seeds, and togarashi, dipped into a sweet miso emulsion. There was crunch, there was snap; sesame seeds stuck to lips and tablecloth. While we enjoyed the yuba, we watched dashi brew in a siphon. The clear pot held seaweed, konbu, bonito, scallion, ginger, yuzu, and mirin, and when the broth was done, it was served with a delicate cube of scallop mousseline, fried to imitate agedashi tofu, garnished with cucumber, nasturtium, wasabi, carrot, chive, celery, and yuzu rind. The scallop was utterly delicious, with a slight crust and creamy insides. The broth and aromatics were irresistible, and I was glad when we got a cup of dashi to sip on. A long metal antenna impaled our next course, a bite of Hungarian wooly ham and hibachi-grilled squid, with sherry, orange, and fennel, which we plucked with our teeth. The tender squid fell just short of overpowering the ham, but they played together nicely.
Then we drank our centerpiece. It was filled with a sweet floral juice of beet, hibiscus, and Italian licorice, which we had standing with glass straws. After that came an interlude of Sicilian family style dining, a way for Achatz to show that anything you can do, he can do better. Moist, flaky, herb roasted Atlantic scup came filleted over garlic basil mint puree, with sides of panella chickpea crackers and caponata, and a ramekin of Sicilian sea salt. The fish was perfectly cooked, and fritters were fun and crunchy. The caponata was the ultimate rustic side, with firm eggplant and raisins, capers, olives, pine nuts, and celery. The scup also came with wine - a pouring of French chardonnay, in ornate glasses.
***Listed in: My Sheaf of Essays, Six Star Restaurants, Collecting Michelin Stars, Going to Chicago / Sorry, but…
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1/22/2012
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We returned to playing with our food with the hot potato, cold potato. This was a wax bowl of… Read more »
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Review from Suana W.
Colton, CA
2/7/2012 1 Check-in Here
this is by far the most creative, original and elaborate meal that i have ever attended. the ingredients were pristinely perfect, the courses impossibly complex and overall highly impressive. the decor reminded me of a super trendy, high-class hotel when we walked in, setting the tone for the impeccable service that followed. so why didn't i give it a 4 and not a 5 with such high praise? simply because although everything was cleanly executed, i didn't feel a personal connection with the food. to me, they never became greater than a sum of its parts. i found the courses cold, sometimes austere, and never encountered anything that made me go yum, i could eat bowls of this stuff. so while i am glad i had the dining experience that was alinea, i'm not sure when or if i would return.
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Review from Josh P.
New York, NY
12/23/2011
The service was excellent and the setting is a very pretty place for an upscale dinner.
Some dishes were very memorable (came here in September so listing them out isn't relevant, nor do you get a choice of what to eat so the point is pretty much moot). Presentation was the same- some memorable, some I thought was the chef(s) just trying a bit too hard. There were a few bites I thought were spectacular and a few others that were forgettable. Everything else was in the middle.
We did the wine tasting (which was very good but definitely not necessary) and our tab was over $1,000 for two people. I would not go back if I was paying for it, as it was good but not as good as it should have been for the price.
Rating breakdown:
-1 star for price: while a very tasty and interesting meal, with wine tasting I think the value of the meal is more around $700, not a thousand. My review would've been 4 stars, but:
-1 star for sending me out of the restaurant the WRONG way: at the end of the meal we were asked if we wanted coffee or tea. I chose tea. I was very surprised to see a $4 charge on the bill for tea. When paying a thousand-dollar bill, being charged an additional $4 for hot water didn't leave a good taste in my mouth. Just seemed- I don't know, cheap/chintzy. In my opinion this is a very dumb move by them. -
Review from Dylan H.
Chicago, IL
2/1/2012
My gf's parents invited us to this place for the dinner. The prices are just... ugh.. hm*awful. Well I don't want to sound like a redneck, but that's exactly how I felt here. Out of place. However, since the bill was NOT on me, I simply relaxed and had a dinner of my life. Food is outstanding and so is the service.
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Review from Erick N.
Each year Restaurant Magazine compiles a Top 100 ranking of the world's best restaurants. In the 2011 edition Alinea came in at number one in North America and number six in the world (the top five venues are all in Europe with the number one ranking awarded to Denmark's Noma). I have yet to dine in any of the top five restaurants, but am having a very hard time envisioning a meal better than the wonderfully creative, phenomenal meal I just enjoyed at Alinea. Imagining food more exquisite is like trying to visualize a color that does not exist.
After months of anticipation tonight was my birthday dinner at Alinea. The entrance to Alinea is nondescript and easy to miss. Once you open the unmarked door you stroll down a long modern hallway and eventually are greeted by a host; you are then ushered inside for the start of a magical culinary journey that is far more than just a great meal.
Alinea does not just have the best food in the U.S., but likely has the best staff as well. For our four hour long, twenty course meal we were completely pampered by our team of servers. Despite being such a high end venue, there is a fun vibe; the servers (despite being impeccably polished) are laid back, interact with you quite a bit and exhibit wonderful senses of humor; the experience is not at all pretentious as one may imagine. All the staff were great but Johnny in particular stood out as probably the best server we have ever had. Jason deserves kudos as well. My wife does not have the most adventurous palate, but the staff was very flexible with making substitutions.
Out of the twenty courses there was not a single dud. About a half dozen of them were so awesome they were mind blowing. Each course has such a unique presentation; the food looks like modern art, but tastes better than any more traditional fare I have consumed. It is hard to do the food justice in a review as the experience of dining at Alinea really exercises all the senses and is a transcending experience; several of the courses even utilize non edible scents to interact with the taste of the cuisine (as well as to evoke memories) such as maple leaves that are scorched, creating the effluvium of burning leaves wafting throughout the dining room.
I do not want to describe the courses in detail as being surprised magnifies the experience, but will touch upon a couple of highlights. The first few courses are seafood and the most beautiful was presented on piece of petrified driftwood draped with seaweed and topped with four delicious shellfish dishes artistically doctored up with different flavor components, still sitting inside their shell. The mushroom dish and the venison were my other favorite savories and all the dessert courses were amazing, but the final course - a sort of chocolate pinata broken open at your artistically decorated table (with an assortment of sauces) was out of this world.
Alinea does not have a full bar as Chef Achatz believes that hard alcohol would dull one's taste buds to the delicate flavor combinations of the food. There is a fairly large wine list and they offer a standard pairing ($160) or a reserve pairing (about $250) or wines by the glass, bottle and half bottle. While the food is expensive ($210 per/person), there are some reasonably priced wines (bottles start at about $55). My appreciation of fine food far exceeds my appreciation of fine wine and I was not made to feel at all bad for ordering one of the more inexpensive bottles of wine. There are also all sorts of different waters to choose from (including three different sparkling) and at the end of the meal coffee is served in a French press.
To cap off our meal we were presented with a copy of the menu and a folder to safely tuck it inside. My wife had made Alinea aware it was my birthday and in addition to serving me an extra dessert course they even had a happy birthday message printed on my copy of the menu. We also were invited for a kitchen tour at the end of the meal and then were escorted outside by a staff member to a waiting taxi. Despite the experience lasting just over four hours it was one I did not want to end, but will take with me many happy memories (and a very full belly).
This was truly a meal fit for a king; the most beautiful food I have ever seen, some of the best food I have ever tasted and the best service I have received. I have now had the privilege of enjoying Grant Achatz' three main venues (Alinea, Next and The Aviary); Achatz is an absolute genius and is truly the master of modern cuisine. Someday I would like to try one of the restaurants in Europe that Restaurant Magazine has ranked as superior to Alinea but I am fairly confident that Alinea will remain number one in my book. I would not be surprised if Alinea ascends higher in the rankings before I make it to one of the other venues as I have the feeling that as good as Achatz is now, he is yet to reach his prime and somehow will continue to improve and set new trends.Listed in: Top Dinners of 2010's, Michelin Star
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Review from Alice L.
Chicago, IL
12/19/2011
I'm not going to go into too much detail about the dishes. Part of Alinea's appeal is the element of surprise. Centerpieces come and go, each anticipating some later dish to come but temporarily remaining enigmatic and vaguely inorganic objects vaguely conceivable as food. Things like Hot Potato Cold Potato and the Black Truffle Explosion are standard on the menu, but there remain many more spots throughout the twenty-ish courses for novel permutations of flavors. The wait staff is immaculately attentative and do a good job throughout the meal of offering explanations and backstories as to the chef's inspiration and intended concept.
What I really enjoyed about Chef Achatz's cuisine was that, besides being obviously avant-garde and exquisite, it's really just quite tasty. I'm a pretty adventurous eater, but at the end of the day I still tend to usually prefer food that's more on the comfort-food end of the spectrum. Despite the inventive presentation and combinations of flavors, many of the dishes I sampled here during my meal thrust forth flavors that were ultimately quite fundamental and familiar. Chef Achatz manages to retain essentially the heart and soul of many various cuisines from around the world and convey some core essence of the food despite dressing it up in his particular style.
There was nothing on my menu that I thought was particularly out-there in terms of its flavor notes, but days after my meal I'm still thinking about and craving this or that dish. Beyond the hype and aesthetics Alinea also excels at the substance of food, cooking each morsel to perfection and deftly distilling its flavor notes to a pure and robust core. If such a thing as a food high exists, Alinea provides it in spades.
My experience was lovely in every way, and I can't wait to come back again. -
Review from mehran f.
Chicago, IL
Updated - 2/5/2012
just got back from alinea again...i feel blessed...for the good life i have...for being able to make a reservation in a relatively short notice...and for having had once again, one of the best meals in my life.....
Listed in: Top Restaurants
2 Previous Reviews: Show all »
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8/6/2010
i was in munich and berlin a couple of months ago. while there visited two restaurants with two… Read more »
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Review from Liwei Y.
12/21/2011 21 photos
I had high expectations for this place and I must say, it met my expectations (but didn't exceed them). They put lots of thought into the food and our overall experience while we were eating. I was also pretty surprised at some of the things they could do to food! The tasting menu was 19 courses (with optional 20th course you could add to your experience.
Some memorable dishes:
Beet soup in a large block of ice
Leaf that tastes like oyster
Making dashi in front of us
Yuba wrapped in shrimp with red miso dipping sauce
Turning a scallop into tofu
Very very tender and yummy swordfish (usually I think swordfish is tough but this one was the best I've had!)
Mushroom dish where the plate sits on top of a pillow and slowly sinks down, compressing juniper scent at you. Supposed to mimic you walking through the woods smelling juniper and picking mushrooms
This explosion of black truffle goodness set on an "antiplate"
Meal set on utensils in a random array all over the table (inspired by Miro)--This bucket in the middle gave off lavender scent as you are eating
Crispy brie and apple on a lit cinnamon stick (playing with smell as you're eating again)
Snow flavored into peppermint and CLEAR hot chocolate!
Desert where a chef comes out and plates the table in front of us!
This place is definitely worth it!! Everything was presented to me so artistically. The food also tasted great! They also tried to involve me in some parts (like doing certain things to food or assembling parts of the dinnerware). I may consider coming here some other time...some other season :D -
Review from Rick C.
12/20/2011
Maybe four and a half would be more appropriate. I can say that even with the hype and price tag, Alinea did not let me down.
We were fortunate enough to get placed on the wait list on a Tuesday and received a call back for dinner that Thursday night at 10:00. Based on my eavesdropping, there were a few tables in from out of town that had much more difficulty getting a reservation.
The evening started a little oddly as the person that seated us was a bit pushy in trying to get us to do the wine tasting and kind of steered my wife into ordering one of their cocktails. Since we both had early mornings the next day, we opted against the pairing. At that point, I just asked for a beer and got the stink eye. They honestly made it seem like they had one beer left somewhere and that they would kindly dust it off for me. Thank you for my $12 dusty beer!
Luckily, things picked up after that. The dishes have all been pretty documented. I will say that the seafood plate, the potato soup, and the truffle explosion were very memorable. Some others were just ok. There were two that I could take or leave.
All in all, I'm glad we came. As the night wore on, I think the servers loosened up and made it feel less formal and more fun. We definitely had a great time. I thikn if you're considering trying it out, just go. It's an experience. -
Review from Shang C.
I've delayed, and delayed writing this review. Because once I write it, the journey truly comes to an end. Okay, I'm being overly dramatic.
If you decide to dine here, I would recommend making a special weekend out of it. I realize my review hasn't even gotten to talking about the meal, but build up to it by doing the following:
- Go to the Art Institute
- Visit a modern furniture store
- Have a light lunch of a small sandwich
We built an entire weekend around an appreciation of art and its process, and that's really what Alinea is. I mean, the crazy amount of ingredients in each dish is enough to leave your head spinning. I'm very grateful for the waiters who I think really add to the experience. Have fun, keep guessing. No need to panic about remembering what you ate, they'll give you a menu at the end. And don't blink at the bill even though it was the most expensive meal I'd ever had in my life so far.
My photos can do more of the talking. No flash though, so I'm glad I brought my DSLR but the macro lens doesn't handle low light that well. -
Review from Stephanie L.
Chicago, IL
12/16/2011 1 Check-in Here
WOW....
Finally, I went to Alinea.
Mamma Mia
The best experience I have ever had
Nothing about this place was bad
The sommelier could have used more personality
But still, this is the best place in the city
The price isnt cheap
Just go and take the leap
Dont ruin it by reading about the hype
JUST GO and enjoy the BITE
Seriously, "JUST DO IT" like Michael Jordan or NIKE -
Review from Johnny P.
Franklin Park, IL
12/26/2011
This was a while back, but decided to write a review anyway. It felt like i was entering a space ship, but once i got inside the place, I was amazed by the decor. It was simple and elegant.
The center piece on our table was very unique, it was actually part of our meal.
We had the tasting menu, each item was amazing. It's true that the flavors burst in your mouth, each item was uniquely prepared.
The service was top notch!!
Although it was the most expensive dinner I've ever had, the experience was truely amazing.
Expect to spend $500+ for two people and 4-5 hours -
Review from Steve M.
Atlanta, GA
12/13/2011
Had read a book about celebrity chefs and Grant was one of the chefs they focused on. It is amazing, young dude can be so clever. Unfortunately, he was not there the night we visited which was May 4th my dad and L's son's birthday. My dad was bragging how his new wife fiance was taking him there. I am thinking to myself, sure surprise see you in two days. My dad almost cried when he saw I was there before him.
So, it ended up being $2600 for 6 people. My dads fiance at the time wanted me to pay for the bill. I have never paid for my dads dinner as he is wealthy, I am not. So, I had my dads company card since I work for him.
We tried to count how many courses we were at as we did the 24 courses. We lost track at 18. For me, it was nerve wracking not being that bright trying to figure out how to put things together. Think of it as a scientific food experiment. Is it as good as French Laundry? Yes, the waitstaff is super knowledgeable at Fl, which makes the service slightly better if you get a laugh out of the formalness as L and I do.
We were there until 230 but not the last table. Grant was not there because, he was getting a James Beard award. The kichen is spotless. The wine list is not as priced as nigh as French Laundry. It was a memorable night to be at the #7 restaurant in the world. Well, worth it. Funny to me, how those in Chicago may not even know of Alinea. -
Review from Kavita B.
Chicago, IL
1/11/2012
This restaurant is a like museum for the taste buds. It's more about exploring culinary sensations than filling your stomach (though by the end of my meal, I was perfectly full.. not stuffed, not still hungry, just wonderfully satisfied) So don't expect to absolutely love everything, but definitely expect everything to be an amazing experience.
The service here defines fine dining. There was always a server nearby.. not hovering, but ready to approach if needed. They were courteous, cognizant of their customers needs, and just all around fabulous.
The level of service rounded out an incredible culinary experience making this one of my most memorable dining events. -
Review from Scott S.
Leesburg, VA
11/28/2011
What can I say that other reviews haven't?
1. Proposed to my GF of 12 years here (hopefully we'll be able to come here every year on our anniversary.......at least that's my plan).
2. Food exceeded my high expectations.
3. Service exceeded my high expectations.
4. If you must, pimp yourself out to highest bidder to pay for dinner. -
Review from Patty S.
Dallas, TX
2/4/2012
Wow. Where do I begin? We arrived early and they were ready for us. I have never eaten at a place where the service was as impeccable. We never wanted for anything. We never felt rushed, yet we didn't feel like it was slow. They truly do let you set your own pace. We had fun with the waiters and never felt as if it were a pretentious atmosphere. Contrary to what most people on yelp suggested, we did try the wine pairings, since it was our first time there. The pairings did not disappoint. Each course was brilliant in its presentation, ability to interact, and the imagination was such that we had never seen before. The flavor profiles of each dish were perfect. I have a hard time choosing my favorite dish. We can see why alinea is at the top of its game and commend the masterminds behind this well oiled machine.
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Review from Otto A.
Glenview, IL
1/7/2012
So sorry, 3 hours of overpriced food and waitstaff being so serious, cool and somber I felt like I was being served by morticians. 2 of us and $900 dollars later, never again. I can see the effort put in by the kitchen yet not worth it for me. The one strange thing to me is most everyone rates this place so highly. Maybe just a few of you feel that if you didn't rate it well you were out of sync or didn't appreciate the cuisine.
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Review from Helen S.
1/7/2012 1 Check-in Here
So first, me in a nutshell:
- Will eat anything
- Never been to Michelin restaurant before this
- Even writes Yelp reviews for McDonald's
As you can see, I don't exactly have the most refined taste. In fact, I hadn't even heard about Alinea until a few months ago, and I never in a million years expected to find myself here, athough I've drooled over the yelp pictures quite a few times. So I was literally speechless when my boyfriend brought me here for a belated birthday dinner, making me the luckiest girl ever :)
PROS: Everything, which is something that I rarely say. My expectations for Alinea were through the roof to begin with, and high expectations are rarely met, not to mention exceeded.
1) Service - top notch. Humor/social-skills are definitely part of the servers' job description because everyone we encountered was personable and funny. They also seemed to have an innate sixth sense (or they were just eavesdropping constantly) because it was like they could tell when we needed to get up for the restroom. We even got a quick tour of the kitchen after our meal.
2) Decor - stunning. It felt like we were in a museum and we were afraid to touch anything. I hope my future house will be this pretty.
3) Favorite dishes - I was trying to pick a single favorite but gave up.
- Venison: interactive make-your-own wrap. I had no idea what venison was until my bf explained that it was deer :( It's super tasty though.
- Apple: piece of breaded brie/apple/onion skewered by a cinnamon stick. I'm going to go burn cinnamon sticks for decorations now.
- Scup: family-style olive salad, chickpea chips, mint sauce, and a WHOLE fish. We were confused by this course since it's completely different from Alinea's otherwise minimalist style. Loved the salad and chips, and the fish was very tender.
- Dark Chocolate: pumpkin ice cream-filled dark chocolate pinata. I'm a fan of all things pumpkin so I'm almost required to love this. This was the last course and although I was bursting inside, I kept wanting another spoonful.
- Notable courses: scallop shaped like tofu (what is this nonsense), a bunch of spoons with different items on each (flavors meant to complement one another), a squid dish named "woolly pig" (confusing name), an ice sculpture (which was actually a course), and peppermint snow sitting on really cold rocks (I accidentally touched the rocks, ow).
CONS:
- Oyster leaf tasted like a leaf to me...
- Too much truffle. Which isn't really a complaint because that's like a kid complaining about too much sweets.
- A few of the dishes sauces were a touch too salty
Overall, I'm thankful for an amazing experience. Now I'm going to go work off those 3000 calories.Listed in: Noteworthy in Chicago
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Review from Dani B.
San Diego, CA
11/29/2011
Going to try to keep this short.
Alinea is an experience with food like I've never had before.
Every course was magical...each one escalating into taste bud ecstasy all the way until the finale. Everything was so artfully done; beautiful to see and taste. I have never seen or tasted anything like the food here. Not only were there delicious foods to be eaten, but curious scents and lovely wines to be had. (we did the wine pairing with the food, and I'm glad we did!) I loved the lengthy meal, conversation and atmosphere. I didn't want my 4 hour eating extravaganza to end. My taste buds and belly were left in awe, not wanting to try another food again.
Some food highlights: Everything was so festive for fall!
-Pheasant + apples + fried dough + cinnamon--a bite of heaven I wish I had more of
-Venison and cabbage burrito
-Black truffle explosion
-Hot potato Cold potato
-Chocolate pinata...and epic dessert served to us by the man himself!
The service was also a big part of the evening. Everything was choreographed perfectly. Dinner had an excellent rhythm. Each server brought their own personality to the table, and it was fun to hear their explanations of the food and wine. They kept the service playful--nothing was taken too seriously. Made the whole situation of dining at an expensive restaurant more comfortable. One of our earlier food courses that involved driftwood and shellfish was messed up 2 times (dropped a piece on our table) and they had to redo the presentation for us to make it perfect. I thought this was silly, but they insisted. Third time was a charm!
Anyway, I wish I could afford to come back here again during a different season. I hope to be back in my lifetime! I recommend this place to anyone who loves food, art, long meals (3+ hours), and a truly awesome night.Listed in: Best US Restaurants
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Review from Glen F.
11/19/2011
Alinea is a high cuisine molecular gastronomy restaurant, so if you order soup it could come freeze dried or in a cube. This was my first experience of eating at a molecular gastronomy restaurant so I was very interested to see how the food was prepared and how it tasted and none of it is what I expected.
You might as well throw out every idea of a normal idea of going to a restaurant. It's location, near the Steppenwolf theatre is in a nice area of the city, it's formal attire, and of course, the only shirt I brought with me to Chicago doesn't close at the neck, but as it's a fancy shirt I get away with the tie and unbuttoned neckline.
All staff are finely dressed and we were seated at a black wooden table with very comfy upholstered chairs. There is a pumpkin in the middle of the table. We were told we weren't getting a menu until after the meal. So there was no "I'll have the fish" you don't order here, you get what your given. After a quick check that none of us have any allergies the meal arrives in 3 hours (yes 3 hours!) worth of molecular constructed courses.
After drinks orders we are told that the first course is already in front of us, the waiter lifts up the pumpkin and underneath is our first course, an amuse bouche of pumpkin, curry sage and coconut. After this we get a wooden block full of seaweed with 4 sea shell on top all with different things. We are told the recommended order in which to eat them and also that all should be taken in one bite.
Over the course of the next 3 hours many different dishes in different formats arrive, so much that I can't in my semi jet-lagged state can hardly keep up with (and this review would go on forever!!). At one point a glass chemical pot is placed in the middle of the table and a Bunsen burner placed underneath, we are told by the waiter he's not allowed say anymore. The water at the bottle of the jar is boiled and goes up a tube to the top of the jar which has a a variety of vegetables. The water suddenly drops down to the bottom jar and this is repeated while we dine on other courses. Eventually we are given a tofu scallop and the waiter takes out the bottom jar and pours it on the tofu, this is the broth for the dish.
There is a "hands free" dish which is set on the top of an antenna you suck off, some fried pigeon on the bottom of a branch with the leaves a little burnt to give an Autumn aroma, red cabbage leaves are left sitting in the middle of the table, very unappetising looking, as the waiter says "looks like a sliced section of a brain." This eventually turns out to be the cabbage leaf in which other components are wrapped in. A mushroom dish was brought out on a pillow which had a scent of pine to give the feel of being in the woods. One dish came on a assortment of forks and spoons designed into the shape of a leaf on the table, and you ate one fork/spoon at the time. One you suck out of a test-tube which surprises us all by bolting into our mouths.
The finale though, was something else. We were given yuzu in a metal cone the texture of snow to clean our palettes. A dish of squares on a plate was the first dessert course. We are encouraged the mix and match the squares. One square is pear, another balsamic vinegar, I think there was an olive in there somewhere. Then the waiters come out and put a tablecloth down. A jar with liquid nitrogen is brought our and a chocolate dome and 3 dishes of sauces. Two of the chefs come out and start saucing the tablecloth. The liquid nitrogen is poured into the chocolate domes and the chefs smash the domes in the middle of the table. Inside there's butternut squash, pumpkin, cotton candy and god knows what else. You mix with the sauces.
The taste of the food in general was exquisite, some better than others. Some to me just tasted chemically. Others like the pigeon and the dessert, were astounding. And it's not just about the food at Alinea. It's a show, it's a performance with food as the main character. This is cuisine on the edge. If you are starving and need a good satisfying dinner get yourself a steak somewhere, but if you want a completely unique dining experience this place is an experience. I won't mention the bill as I wasn't the one paying, but the cost of a meal for 4 was substantial. -
Review from Lauren P.
Chicago, IL
1/18/2012
There is not much I can write in this review that has not been previously written.
Each course was wildly imaginative and it is evident that Grant Achatz is ingenious for creativity and presentation. When you leave and later reflect back on the 20+ courses you will realize you went on a full gastronomic trip that stimulated every one of your senses. My experience at Alinea was unlike any other.
The service is top-notch and what you would expect at a fine dining restaurant. Unlike some other reviewers, I did not find the service to be pompous and pretentious. Most of our servers had a dry sense of humor, which I love, and kept us thoroughly entertained throughout the many courses. I was never made to feel uncomfortable or patronized.
Alinea is something that you should experience at least once if you are able. -
Review from A K.
Schaumburg, IL
1/7/2012
Service: 5
Presentation: 5
Decor: 3
Taste and Flavor: - 5 or Negative 5
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Simply put worst food any of us ever ate. Yes I am not a food expert but I trust my taste-buds and no they are not happy at all after eating at Alinea.
All of us hated it. Great service and presentation but zero in taste, flavor and satisfaction. None of us will ever eat this stupid food (not sure if I even want to call it food) again, even if we are paid to eat it. I drank like 6 - 7 glasses of water/beverage to shove it down, thinking after every course that may be next would be better or may be just the final dessert would be better but no it also was tasteless, bitter. After tolerating the first 7 or 8 courses we started fearing what may come next and Alinea kept on delivering bad tasting dishes one after another.
Most dishes were extremely salty and tasted like I am eating some pain relieving cream like Bengay. When the chef came to our table to put together the dessert he didn't look happy or excited at all but rather looked angry and not-interested. I guess that was planned to convey some kind of experience of shock or something when he just dropped the big ball of chocolate and frozen ice cream on our table and just walked away without saying anything, but I didn't like it one bit and rather felt it was stupid and rude. I would rather like the usual when the chef laughs and asks how was the food.
Please save your hard earned money. Sandwich from my neighborhood Potbelly is better than this. If you really have money to burn then you are better off by simply donating that money or may be book a flight to see beautiful San Francisco and make a reservation to eat some real good food at "Gary Danko" instead of this junk.
So much disappointed that we cancelled all of the next reservations, for second group of friends to follow after a few days.
I fully understand and highly appreciate the amount of effort and dedication that goes in producing such a complex meal. Yes this is a new kind of experience and all, but still I want to have an experience where I at least like the taste of the food but unfortunately there is nothing here that I can say good about.
Experiences like this make me wish I could give negative stars. -
Review from Carrie-C N.
San Jose, CA
11/22/2011
Molecular Gastronomy.
Overall, don't expect hearty meals. Instead, expect art, presentation, and contrasting flavors that blends. Whether it's the way the food was cooked in front of you, how things bubble, or the contrasting temperature between hot and cold that plays with the taste buds, the whole Alinea experience is definitely AN EXPERIENCE. Three hours of fantastic dining, 18 experimental courses later, and over $700+ for the two taster menu and one wine pairing, I would have to recommend Alinea to any foodie out there.
Is it worth the price tag? Debatable. But hey, you will ONLY EAT HERE ONCE, right? Or at least we will. It in no way can be compared to the hearty big portions at some of the other fine dining establishments, but just for the experience, it's worth a try. We won't come back, but you should go! -
Review from Melissa M.
Elmhurst, IL
1/12/2012
Alinea was Awesome. Just do it cause we did. It's all about having fun with an element of surprise. I can't really say anything that hasn't been said except the sommelier has some crazy hair. I couldn't stop staring at it.
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Review from Doug L.
Richmond, VA
11/26/2011
Completely incredible experience. 27 individual, tiny "bomb-like" experiences in a row. Little "micro courses" of flavor, texture, temperature, and smell.
I read Peter Segal's book, Vice, on the flight to Chicago and booked dinner from the plane. My buddy and I had 4 hours of never-before and never-again food science creations from this amazing sensory experience.
These course come out at intervals, there's plenty of time to savor and then reflect on what you've just had, and the staff does a great job of explaining and couching the food. Get the wine pairings so you have the ultimate experience.
Be prepared for a lengthy stay, though. Be ready for conversation as we don't typically have 4 hour, dozen-course meal here in the States. Even foodies may reach the "oh my god, we have YET MORE courses to go" stage, but stick it out! You'll likely never experience such a series of elaborately-prepared and intricately-delivered foods again. -
Review from Jenn H.
Chicago, IL
10/9/2011 1 Check-in Here
No matter who you are or what your experience at Alinea, the food stands alone in excellence. SO, despite us being a little disappointed in our dinner, I recognize that the expectation was SO HIGH, that Alinea could have never met it.
Also: be prepared for price. Our dinner was $1100 when it was all said and done.
5 stars all the way for the food and knowledge of the wait staff. Incredible.
Few rules to follow:
1. Keep your imagination in check! The food is great, but it won't change your life.
2. Wine pairing: STAY AWAY!! It's not worth the price, especially for the Reserve Pairing which we opted for. Fellow Yelpers were spot-on with this.
3. Don't come with alot of conversation topics for your fellow diners: The atmosphere is very quiet, and somewhat cold. Focus on the food and you'll be good to go.
I will never go back to Alinea, because frankly I cannot afford it, but I'm so happy we chose to experience it once in our lives. -
Review from Benjamin L.
Oakland, CA
11/3/2011 27 photos
WOW WOW WOW!!! is my palate in love, I flew out from SF on a whim when my girlfriends cousin was able to get reservations for this place. Thanks Miranda.
I mean just spectacular and creative. I mean i sat down for 4 hours, and dish after dish was amazing, not a lot of food, just small and good.
Not only was the food good but the way they presented it and the ideas behind it extravagant.
Note to diners: is the wine pairing worth it? only if you want to spend 200 smackeroo's to make your mouth have more of an orgasm then it's already having. No thanks i'll just choose the 300 bottle of wine instead.
All in all this is one of the best dining experiences i have EVER had, other was in Bordeaux, which is a bit different.
So this is a must do for foodies, I have yet to try other top restaurants in the nation, will make my way to Per Se, and French Laundry sooner rather than later. -
Review from John S.
10/20/2011
Comparing an Alinea experience to any other meal is dangerous. As such, I'm not going to call what I had at Alinea "a meal."
Rather, what I had was a tour of culinary technique, paced over several hours, administered by unflappably polite and knowledgeable staff, in a refined and comfortable setting.
This tour was one of the most memorable things I've ever done. The quality of what was served and how it was served left clearer imprints on my mind than any other food I've ever eaten. This was due to the fact that each of the eighteen courses was willfully prepared and stunningly arranged. The entirety of the staff endeavored towards a single end for every morsel of food prepared. And the result of that unified clarity of purpose resulted in clarity of flavor, clarity of texture, and clarity of presentation.
Years from now, when I look back on this experience, the footprints left in my mind will be as deep and defined as they are now. Such is the result of the care and genius that the staff of Alinea demonstrates. I thank them a thousand times over for it, and strongly encourage all those who can to experience it themselves.
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