Alinea
Category: American (New) [Edit]
Neighborhood: Lincoln Park1723 N Halsted St
(between Concord Pl & Willow St)
Chicago, IL 60614 (312) 867-0110
- Nearest Transit:
North/Clybourn (Red)
- Price Range: $$$$
- Accepts Credit Cards: Yes
- Parking: Valet
- Attire: Formal (Jacket Required)
- Good for Groups: No
- Good for Kids: No
- Takes Reservations: Yes
- Delivers: No
- Take-out: No
- Waiter Service: Yes
- Wheelchair Accessible: Yes
- Outdoor Seating: No
- Good for: Dinner
- Alcohol: Full Bar
95 reviews
Neighborhood: Near North Side
"Great martinis, fun atmosphere, and fantastic people watching. Watching 40-year old-bleach blondes compete with 22 year old bleach blondes…" read more »
142 Reviews for Alinea
Wow. It might seem hard to justify spending nearly $700 for a 4 hour experience for two that doesn't put you at risk of jail time, but Alinea manages to do it and leave you craving for more. We had the 24 course meal and lost count after 6 as our taste buds drifted off into a post-coital bliss... only to perk up again when the next culinary invention was placed before our astounded eyes. And the next, and the next. It's truly a never-ending parade of little gastronomic orgasms that words cannot do justice to, and must be experienced to be understood. The service was impeccable, and while I resented the hard sell on wine pairings at first, I came to quickly realize that it really did complete the meal, and I'm glad I buckled to their overtures.
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I don't know if there is much need for me to add another 5-star rating to the 100 others, but i just have to get this off my chest. It was an unforgettable experience. We did the 12 course dinner. Before i went, i was thinking to myself...how can one possbly eat 12 dishes? And the 24 course meal? forget it! but each course was a delicate morsel of perfection. to call it just food seems like an insult. the combination of taste, smell, color, texture...it was more like an edible art exhibit that totally opened my eyes to how food can be prepapred. now, this is not the kind of dinner i want to have everyday. perhaps once a year. But certainly at least once in a lifetime. Worth every penny. All of you reading this...don't hesitate. Just go. you'll be glad you did.
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If you search reviews of Alinea, "unforgettable" and "experience" may be the most popular terms. In fact, Alinea is both unforgettable and an experience. Have you ever wondered what it might have felt like to be Lewis Carroll's Alice? After walking into an empty hallway and happening upon the dining room, you are sent down a rabbit hole of gastronomic delight that leaves one in fits. Between a constant sense of awe (once my friend and I got over the awkwardness of what an affair dining at Alinea is -- tables of serious, serious people and equally serious servers) and an incredulity at the number of dishes presented ("We have FOURTEEN more dishes left?"), delirium is delivered in heavy doses.
But you will eat, and you will be surprised, and you will be sated. And somehow, like Alice, you will find your way home, and you will be forever changed -- for the better.
I can only give it 4 stars because there were 2 dishes (of the 26 they gave us) that I didn't eat because I didn't like them. "Didn't like" may be an understatement. I may have had my strongest reaction ever to a dish- at Alinea. Our 4th dish (after the first trio) was the salad course, and it was tomatoes in different forms, which was okay. But then there was the basil gelee (disgusting) and mozzarella foam puff (even more disgusting). I actually HATED it. And I've never had such a strong reaction to something before. I understand that Alinea is a different concept, but the food should still all be palatable. I did really like the chicken liver bite, and some of the deserts, but overall I wasn't super impressed like I thought I would be. I will say that the service was AMAZING and they all did a great job. A little irreverent at times, which is right up my alley. I don't know if I'll ever go back, but it was an interesting experience.
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Could this place receive more than 5 stars? What a fun dining experience! We did the full tour and it was better than I could have imagined (although if you look at their menu, you realize that it's pretty hard to imagine what you're going to get). I also did the wine pairings and they were delicious. I am dying to get a bottle of the Riesling they served with a later course. Despite 24 courses, I never felt overly full. Truly an experience -- and we went into the kitchen afterward, which was a treat!
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This review is based on the Tasting Menu. Each course was a calculated balance of sights, smells, and tastes, each to varying degrees and directions, all nearly perfectly executed. The wine pairings were appropriate, really enhancing the intended course. The timing was well paced, and the courses well coordinated. The service was professional, friendly, attentive, and not contrived or elitist as I was somewhat expecting. A nice moment was when the sommelier providing my wine noticed how much I enjoyed a particular pairing (and how quickly I drank it), and provided me with another generous pour.
There are a couple things to be aware of. Don't go here if you're not really into this style of dining. That is, where the flavors are unfamiliar, different, and exotic, where presentation and a unique dining experience are emphasized, and where you're not picking your own food. For example, I personally found a couple courses were more fascinating than delicious, some wine pairings were overpowering, and other various items were not my taste at all. Anyone walking in expecting to get their favorite foods, or really any specific expectations, will probably walk out disappointed.
But to me the whole experience was an exercise in flavor, aroma, and presentation, and I had a great time going through it all. From an objective standpoint, it was a phenomenal dining experience. Molecular gastronomy at its best.
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This is truly a dining experience. I am very privileged to have been able to go to Alinea and I feel that my time and money was well worth it.
My bf and I did the full 24 course and man was it a lot of food. For those of you who say you are still hungry after, you must have the biggest stomachs ever! I seriously almost could not finish the last 4 courses, but of course I made myself finish because I wanted to try everything and obviously get my money's worth!
I would recommend doing the wine pairings. There is nothing better than having great food complimented by an even better wine. I feel that the experience is heightened ten fold.
I was very concerned that the place was going to be snooty. It definitely has an aura about it, but I didn't feel out of place there. Everyone around us seemed to be having a good time and you didn't feel like you had to whisper. There were even 2 children next to us about ages 11 and 13 who were on their best behavior but seemed to be having a great time. I guess kids aren't normal there, but it was great to see that people feel comfortable enough to bring them.
The whole experience was truly mesmerizing. I would want to come back, but it's hard to say when and if I will ever do it. Maybe for a very special evening out. The price really puts a damper on the repeated visits, but I definitely think that if you enjoy food, wine and ambiance, then you need to come here at least once.
*They have recently raised their prices, which is a bummer.
**I've added a few pictures of some of the courses.
You don't just go to Alinea to EAT food, you go there to EXPERIENCE food.
It is a common belief that out of the five senses we only use "taste" and "sight" when we dine, but Alinea shatters that misconception and entices every sense. I would love to go into detail about how they accomplish this and give a description of all 12 courses (which I could do from memory), but I almost feel like I would be ruining the experience for anyone dining there for the first time.
One of the aspects that I was most impressed with was the well-orchestrated serving ritual, I felt like I was watching the servers dance a graceful waltz.. It was also refreshing to encounter a friendly staff in a fine-dining environment. You can tell that the staff takes pride in their work and they have a lot of respect for the Chef.
I wish I could give this restaurant 10 stars. If you had to choose one place in the world to eat at in your lifetime, this is that place!
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With its 125 reviews already, I'm not sure I can add much of anything, but I knew I had to save my 200th review for a special place, so here it goes...
I took my boyfriend here last night as a surprise gift for his birthday and a celebration of his landing a new job. I think the surprise was well received :)
Although I'm hesitant to put it this way, I will anyway: Alinea might be compared to a really mind blowing one night stand on some exotic vacation. Ok I've never had a one night stand, let alone anywhere exotic. But here's what I mean- its a marathon of indulgence, its an experience like you've never had before - one that might make you feel like no other restaurant will be able to excite you in the same way. And yet there's a good chance you won't feel the need to experience it again. Ok maybe that analogy is a complete stretch.
I was afraid that the high expectations set by the 125 other reviews here left room only for at least some disappointment. But it truly was worth every penny and every second of that 4 and a half hours (for the 24 courses)- its an experience that I'll never forget. Every part of it was crafted to perfection- including the name!
The service is impeccable. There is no hint of snootiness here. The sommelier made excellent suggestions (even on the low end of the price spectrum). I had my doubts, but you really will not feel the 4-5 hours go by- Alinea keeps you entertained with each dish that comes out to you, not one on a plain old dinner plate.
Some suggestions. First, if I did it over again, I might lay off the wine. There is so much going on with the food - I understand that they have wine pairings to bring out the flavors (we didn't end up doing that but ordered by the half/full bottle instead), but I didn't think it was necessary in the end. On top of that, be aware that much of the food is very rich, and if you're not used to eating the kinds of things on the menu, your stomach might be unhappy with you (I can't fault Alinea for this, but I'm still fighting off a bit of nausea). So if you're a novice like me, its probably better to stick with 12 courses, at least for your first time. (I just figured it was now or never for trying a 24 course meal!)
I'm not going to say I loved every dish or would crave anything in particular again- most of it was too intense for more than the little servings provided. But some of the highlights to me: the Yuba, Hot Potato, Fava Beans (a bit overwhelming), Chicken Skin (I think- now the dishes are getting mixed up in my head!), and Ice Fish. I'll have to go back and look at the commemorative menu because the online menu looks different than what we had. (I sort of feel like we should have earned a disploma too!)
If you have the means, this is something you really must do in Chicago- there are probably not too many things in this city that can boast being one of the best in the world!
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After 130 reviews I believe yelp has gotten the point across that this is the best restaurant in Chicago. Not only in Chicago, but a pinnacle for modern cooking. I do not feel the need to explain the greatness of this establishment because so many already have. I will just say that Alinea is one of the top dining experiences in my life and any diner would appreciate the art and the passion bleeding from this restaurant. I believe eating here is like watching Picasso paint or Mozart play. In years to come Chef Grant Achatz will be as important as Auguste Escoffier was to haute cuisine as Grant is to modern cooking.
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Alinea is outstanding! The food, atmosphere, presentation and service was superior! Truely an amazing experience!
Wow! There are no words to accurately describing the dining experience at Alinea. Rated the best restaurant in the country by Gourmet magazine, I'd have to second that though. It was amazing. We ordered the full tour - 27 courses that wowed, dazzled, amazed and engaged multiple senses. The timing and flow of the courses was impeccable. I was constantly satiated, but never uncomfortably full. Dishes ranged from an Italian fava bean dish served on a pillow of lavendar air that slowly deflated over the course of the dish, to a hands-free dish, to "Chinese take-out". Words cannot describe how amazing this restaurant is, what a genius Achatz is, and how completely satisfying the experience is. For my full tour, one glass of wine (they kindly provided 2 half glasses), tax and tip, I walked away $327 poorer, but still think it was worth every single penny. The wine pairing seems nice, but at an additional $150-$175, didn't seem worth it... just for wine.
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FABULOUS.
Very inventive menu with clever presentations using what often looked like executive office toys. We both left full after the 24 course tasting menu with wine pairings. That's a lot of courses, but it didn't feel like our meal took over 4 hours. After reading some other reviews, we both couldn't imagine needing anything additional to eat afterwards.
The restaurant remind me of Kejserens nye klder (Emperor's new clothes)
I was very excited to dine at Alinea but I was extremely disappointed...
It was one of the worst dining experience I ever had. I cannot express how awful it was in words but I'll try
1. The restaurant suggests formal attire (Jacket / no jeans) however their atmosphere did not match the dress requirements. It was very casual in a bad way. When the hostess took us to our table, I asked her if we were at a waiting room / cocktail room before getting moved to the main dining room, but it was our actual table to experience our Tour - 24 courses. I also noticed that because of the way the tables were set up and bad ventilation, I could smell everyone else's food in the dining room.
2. The chef added emphasized elements of scents to some of the dishes which were overpowering and not well composed. For example, he put a full branch of mint in an outer bowl of a dish and the server poured hot water on top of it at the table side. The mint scent was so strong and overwhelming that it not only destroyed the great soup but also lingered through the next 3 courses served. I could also smell the mint every time someone else in the room received the dish. I could smell the mint before the hot water was poured, I do not understand why he wanted such a strong sent with a dish. I saw the chef Grant Achatz speaking about importance of scent on video. (http://videos.howstuff...)
3. The chef put more effort to create a dish which is "different" than "great tasting". Yes some of the dishes such as Ice Fish were beautifully presented, but flavor composition and balance did not follow the beauty. I believe importance of proportion and balance of ingredients comes before plate presentation. In this dish a lot of mayonnaise was used as glue to make the dried fish stand up. The Mayonnaise's rich taste was so overpowering that it killed other taste components of the dish. Also for the wagyu dish, a thinly sliced (shabushabu thickness) beef was frozen by liquid nitrogen then hung on a wire until defrosted and cooked on top of the warm black truffle / potato. I asked our server that other than the appearance, what does freezing the beef add to this dish. He said it was just a presentation for us to enjoy watching the beautiful beef melt and change appearance... Freezing meat usually let moisture out of the cells thus make beef dehydrated. I cannot see any good reason to freeze wonderful wagyu beef for just appearance...
4. Some dishes such as Bacon which was hanging on a wire were inedible. I understand why the chef coated bacon by butterscotch for this dish. Fattiness and saltiness DO go with sweetness (same idea as fois gras with fruit compote, duck confit with balsamic reduction, or honey baked ham...) but the balance is the key.. This dish was overly sweet and fatty, it was inedible.
5. Some of the guests were unacceptably loud and obnoxious. They were talking to us and other guests over other tables. We were minding our own business, but few other guests were drunk and yelled at us inappropriately several times. For example, our server presented a skewered dish served on a freestanding wire and told us to eat it without using hands. The male guests on the next table shouted "I wanna see you eat it" (eating it with our mouth wide open without using hands / resembling a sexual act). The dining environment was extremely uncomfortable so I asked our server if it was always same at the restaurant where the entire guests talk to each other. His answer was "our guest enjoy lively atmosphere and even Wolfgang Pack is eating with us tonight." The guests kept talking to each other over our table during whole dinner.
I enjoyed neither the food nor the atmosphere. We told our servers to stop bringing last few courses. We left the restaurant without eating last 3 courses, paid for the entire "Tour", left over 15% tip and went out of the restaurant.
To be objective,
Visual presentation: 4.3 / 5 points
Innovativeness of dishes 5 / 5 points
Quality of ingredients 4.2 / 5 points
Scent 1 / 5 points
Taste of each component in a dish 2.8 / 5 points
Composition of flavor for the each dish 1.5 / 5 points
Flow of the courses 2 / 5 points
Wine (independently from food) 5 / 5 points
Wine choices (paired with each dishes) 3.2 / 5 points
Server's knowledge of food and wine) 3.9 / 5 points
Service (servers' customer service skills) 1.8 / 5 point
Atmosphere 1.4 / 5 points
Bottom line, I will not dine at Alinea even though they were at $40 per person (at 1/10 of the price point).
*To clarify the questions by Matthew M
I differentiate stars / overall experience from the points above
1 = never go back
2 = go back if there is a special event I have to attend
3 = go back if convenient
4 = go back
5 = arrange a special trip
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Almost three months after we came here to celebrate our anniversary, I still think Alinea was our most unique food experience ever...even if I can't remember the majority of the dishes. We ambitiously made a reservation for what we thought was 20 courses and when it turned out to be 25, we thought, okay, we can do that. Big mistake. By 18 or so, I felt like I was about to burst and I was really glad I wasn't wearing a tight dress. We had to ask if they could just skip a few for us, and they were nice enough to let us choose from the remaining courses. Note to self: even tiny plates can add up!
What impressed us most about Alinea was the service. We went through maybe 21 or 22 courses and with each arrival, our table was cleaned, new utensils arrived on a cushion or tiny platter, and we were told a story about each of our wine pairings. Our servers and sommeliers really knew what they were talking about and no one made us feel like we shouldn't be there (which has happened before seeing as we look fairly young). I have never been so spoiled at a restaurant. We also discovered a delicious muscat that we regret not buying then because we haven't been able to find it since.
The quality of the food was impressive and each course was so meticulously plated that for the first few courses we were both gingerly stabbing at our plate, trying not to ruin anything. That night was also the second time in my life where my food came with instructions! For example, one of our courses required sliding a slab of meat off a pin and dropping it into a bowl of sauce before mixing it up and eating it. There was also one where you had to drop a ball into a tiny glass and let the liquid react before drinking it. And there was one mini treasure hunt for the pork inside a tall bowl full of pine needles (that one smelled really good and tasted even better). Of course, the nutmeg pillow had to be my favorite looking as it was pretty cool to watch your plate slowly drop to the table as the pillow deflated.
If you like experimental dishes, you'll love Alinea. We're both glad we were able to experience pins and cushions and foam galore, but in terms of taste, some of the flavor combinations just didn't work for us.
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Saturday the 15th finally rolled around and my long anticipated night at Alinea was just hours away. I'd have to go back to December 24th 1984 to recall the last time I felt so anxious. With a nice lunch at Irazu I was primed and ready to go. I even planned which "jacket" I was going to wear for the occasion. Jeff, John, and I were about to embark on a five plus hour twenty four course culinary adventure. We were ready.
We arrived at Alinea for our 6:30 reservation and were escorted up the glass staircase to our table on the second level. The room we were sat in housed two four tops and a six top. We were a bit nervous that we'd overpower the small room with loud obnoxious vulgarity. Shortly after sitting we realized that they sat us in the loud obnoxious vulgar section. Perfect!
Each of us went with the twenty four course "Tour" menu with wine pairings. Alinea offers both a twelve and twenty four course menu. (Alinea is so well designed and deliberate that I am actually spelling out 12 and 24 because I think it looks better!) Below you will find a list of each dish we had followed by a few brief descriptions of those dishes that really stood out. In the interest of time I decided to not list the wine pairings, but they were all superb.
STEELHEAD ROE coconut, lime, vanilla fragrance
Yum!
YUBA shrimp, miso, togarashi
Deep fried soy milk? Grant Achatz has definitely proven that anything deep fried is bound to be good.
CRAB passion fruit, avocado, heart of palm
This dish was served as a one biter on a white porcelain spoon. The description delivered by our server listed what seemed to be more than ten ingredients. I asked "How can you fit all that shit on that little spoon?" Sure enough all the components were abundantly clear on the pallet from just that one itsy bitsy bite. Delicious!
SALSIFY caper, dill, smoked salmon
Is it just me or is everybody using Salsify these days? Up until a few weeks ago I had no clue what it was and no I can't get away from it.
BEANS many garnishes, pillow of nutmeg air
We all selected this dish as the best of the evening. It was a navy bean puree with a piece of crisp pancetta on top of that and on top of that a Guinness beer foam. It was St. Patrick's Day after all! Surrounding the puree was eight or so single bite accompaniments intended to be consumed with the puree. Brilliant!
DUCK butternut squash, banana, Thai flavors
LAMB mushroom, red wine, diverse embellishments
HOT POTATO cold potato, black truffle, butter
PORK BELLY smoked paprika, polenta, pickled vegetables
CHICKEN SKIN truffle, corn, thyme
MANGO soy, foie gras
CARAMEL CORN "liquefied".
Yep, tastes exactly like liquid caramel corn!
CRANBERRY frozen and chewy, bitter orange, chervil
One of the most simple and interesting dishes of the evening!
WAGYU BEEF black truffle, potato, Blis Elixir
They dangle this piece of beef in front of you and don't let it eat it! It just sits there taunting you and finally they serve it atop a hot potato.
ICE FISH shellfish, horseradish, parsley
APPLE CIDER walnut milk, cinnamon, vegetable ash
SWEETBREAD cauliflower, burnt bread, toasted hay
BLACK TRUFFLE explosion, romaine, parmesan
A signature dish that should never ever be taken off of the menu. Easily my second favorite dish of the evening. Rich and delicious! Hands down the best pierogi I have ever had!
TRANSPARENCY of raspberry, rose petal, yogurt
BACON butterscotch, apple, thyme
PERSIMMON carrot, red curry, spice strip
LICORICE CAKE muscovado, sugar, orange, hyssop
CHOCOLATE egg, pomelo, smoke
SWEET POTATO bourbon, tempura, cinnamon incense
COFFEE five ways
The space is stunning. It looks like it was pulled from the pages of a really strong issue of Metropolitan Home. To tell you the truth, I was in love with the restaurant before taking a single bite. Alinea....you had me at hello.... You had me at hello.... A majority of the plates and apparatuses that were used for serving food were custom designed for Alinea. The food, the wine, the interior design, the service, and even the china all worked to create a truly harmonious dining experience. It was culinary theatre at its very best.
The staff was welled dressed, mostly well behaved (a good thing), and very knowledgeable. Everybody is clad in Zegna so it's hard to look bad! I couldn't keep count of the number of servers who we interacted with, but despite the turnover the service remained consistently perfect. The thing that stuck out the most was how approachable our sommelier was. I enjoy wine and like to have an open dialogue with my sommeliers. I find more often than not the sommeliers try to prove their worth to you by spewing out obscure facts and using bad accents. Our guy was just like one of the guys. Well, one of the guys who knows a whole lot about wine.
3 "Tour" Menus with Wine Pairings
$1300
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Alinea is amazing, and Alinea knows it. I. Loved. Every. Second. My experience at Alinea reminds me of going to an amusement park with my best friends: I smiled and was delighted for all of the three hours I was inside this womb of culinary wonder.
I went to Alinea in mid-March '08 with an old friend. Remembering this occasion fondly, I think about the food and the drink all the time because I have never eaten food created with such precision and focused so hotly on taste and experience. We each had the tasting menu with the wine pairing. It was exquisite. The nutmeg pillow was so wonderful, I'm dreaming about it still. The Amarone was a sip of joy.
The waitstaff and sommelier were wonderful, as one might expect, but I was pleasantly surprised by their professionalism which was delightfully lacking in pretension.
You need to eat here. I don't care what anyone says: Alinea is worth every silly penny.
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I agree with all the other posters, this is a unique place and a definite must do. The food is imaginative and well executed. On top of that I loved that the service was so welcoming and repeatedly we were encouraged, "Welcome to Alinea. Have fun!" They pull off the fun and excitement of such interesting food very well.
My only complaint is that toward the end of our meal we were asked, "Will you be having coffee or tea?" We both answered coffee and thought nothing of it. When the bill came, there was a $15 addition for coffee. Now I'm not a stingy, penny-pincher, and on a $600 bill $15 is a drop in the bucket, but it has left me with a feeling that Alinea is a little sneaky.
Maybe it's nit-picky but it just sort of bummed me out. Luckily, the meal was so good that my memories are still fond. Still a definite must go!
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The meal was a 3.5 hour experience that had more sensory stimulation than basically anything that I had ever done. You walk into a perspective hall and a door slides open to your left. I felt both inadequate due to not having a food camera, but glad that I am adequate enough to eat without taking pictures of my gluttony.
I went with the wine pairings and they were great. If you have to choose between the 24 course or the 12 and wine, go with the 24 however. The wines are expertly chosen, but you don't want to miss the food. If you don't have to choose, good for you.
Lemongrass - This was a kumumoto oyster will tiny chilis, ginger, and yuzu served with a lemongrass stalk as a serving utensil.
Fava Beans - 'Tis the season for favas. This elaborate display started with white pillows filled with lavender vapor. Atop the pillows, the server placed a parfait of fava pure, freeze dried banana, olive oil balls, and a lavender gelato. Shaved pecorino on top.
Spring Garlic - Holding onto a ball while eating chicken jelly is not something that I am ready to admit that I have done before, but this was fun. The soup bowl was perfectly spherical and the bite that came with the bowl was lemon with chicken jelly on top. The soup was a puree of spring garlic and was great
Ice Fish - Ice fish are these tiny Antarctic fish fried whole and served with fried chips of horseradish, garlic, and potato. It was a fun take on fish and chips. There also were whole asparagus and asparagus emulsion. More ice fish were ground into a tartar like paste.
Lobster - This was my favorite savory course. The first setting is a large bowl filled with mint leaves. The second bowl was lobster, ramp puree, spring peas, and foam. As an interruption, we were served lobster crisps with crme. The large bowl was filled with boiling hot water to release the mint vapor and the dish was spectacular. The ramp bulbs were served whole, the greens pureed and mixed with the spring peas and lobster; it was a perfect encapsulation of spring. Not to mention the free facial.
Waygu Beef - When course four was served another server came by with what appeared to be table flags. We were told to look, but not touch. When course 6 came by, we got our plate with what appeared to be a tiny simple maki piece. As we glanced at our "flags", we noticed that they were slices of beef frozen in liquid nitrogen and were now mostly thawed. The "maki" was potato with rendered waygu fat wrapped in a black truffle. The waygu was placed atop what we now realized was a very hot plate and the worked like an amazing meat tarp over the truffle and potato. Aged sherry and more rendered waygu fat topped the course.
Short Rib - This course was a perfectly tender short rib boned and place with ramp puree under a gelatinous sheet made from Guinness. Atop the sheet was carmelized broccoli and peanut.
Squab - By this time, I was sweating. I needed a cigarette; and I don't even smoke. The squab was decidedly controversial and, as the server noted, was for many diners. The "loin" of squab was roasted. Another was placed in chocolate and baked. The dish was flanked by pickled blueberries, hazelnut crme, and spring garlic puree. Chicken skins were ground and used as "soil". eaten.
Bacon -Bacon on a wire wrapped in butterscotch, smoked by apple wood, and served with a spring of thyme.
Carrot - This was a carrot cake. Not any carrot cake that I have ever heard of, but it was great. The spice strip was a Listerine type strip, but instead of making me more appealing on the CTA, this one tasted of nutmeg and cinnamon and made me think of holidays past. The cake was served with a red curry and date puree. There was a marble sized capsule filled with ginger water. The "soil" on top was ground pistachio.
Chocolate - This is one of the most indescribable food items that I have ever seen and I can only compare it to Jackson Pollack or that drink that you make in a garbage can in college. It was pomelo capsules and juice, smoke capsules, miniflowers, egg yolk in a chocolate capsule, and smoke cream in a brownie brioche shell. Had we not been told to mix it, it would have been a disaster. It has so many offputtingly sexy flavors and textures that it couldn't go together right? Wrong. It was a masterpiece.
Sweet Potato - How would you end such an extra extravagant affair, but with flaming cinnamon stick with sweet potato pie tempura on the end lollypop style? It was crunchy and bourbony.
You'll notice that I used perfect a lot, but in truth much of the dinner was just that, perfect. The service was wonderful, the wine was great, and the food was out of this world. The creativity involved was inspirational and the valets were prompt. Don't be intimidated by the food. Be intimidated by the price. We were/are and are planning on eating plain rice for a month to pay for our next trip. If you want the unabbreviated version, PM me.
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Since arriving in this wonderful city 2 months ago...I have not been able to get you off my mind. The pairing course we had was amazing. The service was attentive and the food (I don't even want to call it that), nay the creations from Alinea were unbelievable.
Thank you!
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This place never seizes to amaze. I've been here several times for different functions. I always leave with a lasting satisfaction and also an appreciation to savoring your food.
To all those who come here, book now.. I believe this place is booked for weeks. Also make sure you have all evening depending on which course tour you will take. The tasting tour is 12 courses and the menu tour is 24 courses. I would go for the 24 course tour. You're already spending 135 for the 12 course.. why not go 60 more for 24 courses. I've had both and I would definitely choose the 24 courses just because you are left with a more of a satisfying and full feeling.
Each course is going to be something you have never tasted before. The preparation, taste, smell, and the ingredients that compliment the course will leave you savoring each moment. Your tastebuds will be given a delightful gift each time you take in any of the delicious courses presented to you.
I can go on and on with the food, but it's more of the experience that really justifies the price.
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Recommended for: a special event, super date.
Food 6, Service 6, Ambiance 6.
There are few things that you should absolutely do in life. Coming to Alinea should be one of them. An experience here transcends normal tasting, exploring and indulging all of the senses - sight, sound, taste, touch and smell.
Walking into this non-descriptive location, you walk down a hallway and then come to two doors that slide open (star-treky) and you are graciously greeted by the host. The restaurant is intimate with only a small number of tables to ensure the utmost level of a dining experience. Reservations are hard, so book well in advance.
There are two menues: the tasting (12 courses) and the tour (24 courses); and since this is a place for the senses, you'd sell yourself short if you didn't do the Tour... a 3 - 4 hour tour to say the least. Both menus can be paired with wine (2 types, normal, and uber)... you know Sean - he goes Uber - all the time! The difference you ask... price and the quality of wine; but again, if you are going to go all out, just do it! The wines and champagne, port were all masterfully paired by their Sommelier Scott.
Each of the 24 courses were expertly prepared and engaged all of you. From presentation, to the shape, textures, smells, I can't put into words our entire experience suffice to say, it will last with me for the rest of my life. They lit a rosemary trig to enhance the eating of grilled meat that was on stones; froze in liquid nitrogen (yes, just like your chem class) desserts, cotton candy from brown sugar on a skewer to be eaten with your mouth (no hands)....
Given we are both foodies, I ask as an extra special gift that we have the menu's signed by Grant, the executive chef and owner of Alinea, as well as tour of the kitchen... Our captain Jason accomodated and brought us a behind the scenes look into our meal - what a perfect way to end it.
With minimalistic but chic decor from the bathroom, to the tableware, to the outfits and interior everything was fantastic.
Sean Approved: Absolutely Positively YES!!!
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I finally got the chance to eat here on a Friday night during my first visit to Chi-Town. I've been wanting to eat here since I had satisfied my craving for the French Laundry a couple years ago. I was in town for a convention and totally had to make plans to come here.
Originally I had signed up for the 12-course Tasting menu but my buddy who was also a foodie and I changed our minds to the 24-course Tour menu as we were waiting for our table in the lobby area. We asked if this was possible and the great Chef Achatz told our server that it wouldn't be a problem.
Suffice it to say it was definitely a new and enlightening experience. I had never eaten at a progressive American/avant garde/molecular gastronomy restaurant before. This has definitely opened my eyes about what food is and can be.
Every course was a mixture to tease all the senses. The presentations were beautiful and playful. The servers were knowledgeable and clear with their instructions on how to go about eating every work of art.
The 24-courses came through pretty smoothly and quick, probably because we were on course to be the last ppl there that night. Our time there came at just under 4 hours so that was much appreciated. We also got Chef Achatz to sign our menus.
As we were waiting for one of the staff to flag down a cab outside, I noticed the curtain to the entrance of the first level dining room slightly closed. So I peeked into the dining room and surprisingly saw Chef Achatz sitting with his back towards me at one of the tables with his laptop. Culinary revolutionist, cancer conqueror, and computer savvy as well. What can he not do?
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Alinea is grown-up entertainment for the adventurous palate. We had the 12 course tasting menu, and almost every bite was amazing and wonderful. There were a couple of dishes that kind of fell flat (dessert isn't really their forte) but even at $600 for two people, I felt I got my money's worth. Absolutely creative and delicious and amusing - you could feel the chef's playfulness in some dishes, his nostalgia in others. The service was excellent and friendly, explaining how to approach certain dishes with unusual presentation (bacon on a wire, anyone?) without talking down to us. Since our meal, we have tried to reproduce certain dishes (or at least use flavor elements in simpler dishes) because the memory of the meal is just so damn good.
We don't look like your typical fine dining couple, but we were treated with respect and the whole experience is one I wish I could repeat often.
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In keeping w/ my "do everything at least once" mentality, my friends and I took on Le Grand Tour, the 20+ "courses" with the wine pairing. This was some time ago, but I still get a little teary-eyed when I reminisce about the deliciousness.
This is a dining experience. If you are not going to appreciate the fact that this is intended to be a sensory exploration of gourmet food, science, architecture, and wine expertise then you might be better off at a local bistro where you can predict each outcome.
Every taste on the menu is designed to be presented in a unique way, to bring out flavors or pairings of flavors in ways you'd never have imagined. As I recall, they actually partner with a ceramics artist and others who create plates/dishes or other devices (yep, devices) to suit the particular dish you are being served. I want to say each little bite is a work of art, is that too over the top? Each item was a sensory experience whether due to scent (using hot bricks to bring out the full scent of fresh rosemary sprigs with a particular dish, for example - -amazing and heady), for your eyes (a sculpture or sorts, with the tastes resting at the top), for your mouth (the consistencies of each food are so varied and unpredictable).
Each item we ate that night was delicious and (ahem) might I say arousing?! I mean, literally, my senses were so completely aroused, it was so decadent. We ate from approx. 8pm to maybe 2am, fairly nonstop. At the end, I was full in a good way, but also loaded (the wine pairings - - perfect) and so content.
The staff were all cordial and our servers had great personality. As I recall, the four of us spent about $1200, so think of it as a little food vacation that you should experience, because you deserve to be a celebutante at least once in your life. I keep meaning to go back. I'll stop now, I'm whipping myself into a food frenzy. . . .
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Tour de Force
This is the ultimate dining experience. Alinea is the only FLAWLESS dining experience we have ever had. That was not luck because we had the same mind blowing experience twice here.
Walking in you know you are some where different and some where very special. Everything is meticulous and perfect.
Every dish speaks for itself. It is brought to your table with care, usually on a custom make plate, spoon, or wire. It is explained and usually a story about how the dish came to be. I also recommend wine pairings to accompany each dish.
Words can not do justice to this experience.
Pray for Grant because he is going through some tough time battling cancer.
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Well, I am not going to go into all the details, or give my entire menu, since it was a couple years ago, but all I will say is perfection!
I went the first week of may 2006, which was Alinea's 1year anniversary week...they only offered the 28course Tour which showcased the best of the previous year...Everything was perfect, the "high end" wine pairing was flawless, the 50$ glass of champagne before dinner was excellent...everything...though I mostly remember through the pictures that I took, the one course (probably by far the simplest), is what I always talk about...
Made on the custom designed anti-griddle, it was frozen mango puree topped with bonito flakes and 30yr balsamic....MMMM....Droole...
anyways 2 people 28 courses each, 5:30pm-11:30pm, tour of the kitchen chat with grant, plus generous tip...$1800
AND WORTH EVERY DAMN PENNY!!!!!
see some photos that I will be posting
If Thomas Keller were to hatch an edible Faberge egg in Chicago he would christen it Alinea. Yet it would be encased in the most delicate membrane. Suspended in a shot glass. And upon swallowing, it would explode into the most delightful, surprising and refreshing sensations.
Like Mr. Keller's cuisine, there is play in the food at Alinea. The simply named Caramel Corn, a shot glass of liquefied popcorn with caramel foam, reminded me of the joy and delight of being presented with equally nostalgic Salmon cornettes with creme fraiche at The French Laundry -- salmon, creme fraiche & chives presented like mini ice cream cones; the beads in Alinea's White Truffle, Toasted Oat Milk, Pink Pepper and Pear texturally & playfully remniscent of Mr. Keller's Oysters & Pearls.
Each presentation at Alinea is unique and exercises all of your flavor senses:
*whisper-thin bacon finished with ribbons of butterscotch and apple and dots of thyme dangling effortlessly from a suspended wire atop arc;
*a plate of beans with many garnishes resting atop a pillow of scented nutmeg air, the air diffused while you are eating;
*one bite of pumpkin, brown sugar and tempura pierced atop a burning cinnamon stick, the scent of cinnamon inhaled while consuming;
*a pin of wagyu beef hidden beneath a cloak of aromatic cedar branches;
*persimmon presented in two puddles, with the tiniest greens and earthy texture evoking painstaking simplicity yet with the most refined and well thought flavor and texture combinations. But to be enjoyed by first placing a thin, clear cellophane-like aroma strip on your tongue and deliciously warming it in your mouth.
To name only 5 of 24 courses. Check out the pics: http://www.yelp.com/bi...
I still marvel that Chef / Owner Grant Achatz is able to create such unique and avant garde food and ways of eating. No surprise either that he is doing this in Chicago, a living incubation of progress + art + architecture + function + whimsy to the scent of Frank Lloyd Wright, Louis Sullivan, the champagne top of the Carbide & Carbon building, the truly spectacular Tiffany stained-glass dome at the Chicago Cultural Center, the outdoor installations at Millenium Park, the ever-present Chicago bridges. And on and on.
Chicago is inspiring, even in below 20s snowy winter. After eating at Alinea, I couldn't help but smile at the commonplace cedar branches covering the potted plants lining Michigan Avenue. And wonder: whether Mr. Achatz would consider an inventive, unique snow inspired plate?
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I think most of it has been said. The food is creative to the point of being a bit ridiculous. I ate so many things that came with instructions of what to do, that I had to laugh. But the compositions are thoughtful. The tastes are almost uniformly pleasant. The wine pairings are spot-on. The service is casual yet professional. And the atmosphere is tasteful and mature, without being stuffy. Come here for a special occasion, though I would not call it "romantic," as it's a bit too austere for that.
A cutting edge experience for lovers of food, art and romance. Doesn't matter if you decide to do the tasting (12 course) or the tour (24 course) menu, you will be blown away by the presentations. I have to say not all dishes, flavor components or pairings had worked perfectly for me, but at least I can appreciate the thoughts and creativity behind each dish. Expect the unexpected.
I don't think I can add to the glowing reviews of this dining experience. I would say that I enjoyed 80% of the 24+ courses. The presentation of all the courses was outstanding. The service was excellent. The staff was very friendly and quite down to earth which made the long dining experience not seem as if it was drawn out.
This is not an everyday restaurant and many people will struggle with the descriptions on the menu. My suggestions...save your money, get a reservation, don't look at the menu before you go, do the 12 course dinner before you consider doing the 24, do the wine pairings and have a great time.
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You need to eat here at least once. It's certainly not cheap (two people doing the 24-course tour with wine pairing and tip is like $900), but absolutely worth it. As Chicagoans, we have a rare opportunity to benefit from Chef Achatz's leadersip in the world of "molecular gastronomy". Definitely don't miss out. I'm glad we didn't.
Although it will ruin some of the surprise, you can get a sense for how unique your night will be by checking out flickr photos of the food:
http://flickr.com/sear...
This is my new favorite restaurant. A complete sensory orgasm. Sona (Los Angeles), I'm sorry... you are now a distant second.
We chose to do the tasting menu, it's only 12 courses. And next time!, we'll do the Tour. 24 courses.
For the full description, you really should go to the website. I won't do it any justice. However, here are just a few things that blew my mind:
coconut/pineapple rocks
scallop crumbs
seafood custard
black truffle broth ravioli- yes liquid encased in pasta
navy be