Alinea
 


1723 N. Halsted St.
Chicago IL 60614
(312) 867-0110
Categories Food

The menu at Alinea can sometimes sound deceptively simple (lobster with carrot and chamomile), but what shows up on the plate is absolutely original and almost always dazzlingly good. Having successfully reinvented the way people look at reservations with their innovative nonrefundable online ticket system atNext and reinterpreted cocktails, bar food, and the bar experience with The Aviary, Grant Achatz and his partner Nick Kokonas have also intensified the attention they pay to Alinea. They installed a Next-style reservation system there, and continue to push the envelope with how people think about restaurants. Meanwhile, Achatz consistently turns out some of the most imaginative and delicious contemporary (or modernist, if you will) cuisine in the country.

Click here to watch The Daily Meal’s video on The Aviary’s cocktail magic.  — Arthur Bovino



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The Daily Meal Editors and Community Say
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Arthur Bovino, Editor

Dessert as Canvas. You eat 17 courses at Alinea in Chicago, each with its own nuances and surprises, and when you reach dessert, you're simultaneously sad to know your meal has... Read More

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Arthur Bovino, Editor

The Dish That Inspired a Restaurant. It's not everyday you come across an Escoffier dish at a restaurant, but having one at chef Grant Achatz's restaurant, Alinea, kind of makes sense.... Read More

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Arthur Bovino, Editor

The Dish That Started It All. Chef Grant Achatz's Black Truffle Explosion was the dish he served to Henry Adaniya when trying out for the job of chef of the Evanston,... Read More

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Arthur Bovino, Editor

Peas Three Incredible Ways. From the red hallway entrance and the open kitchen where you can watch chef Grant Achatz in his kitchen, its cooks operating with quiet precision, to the course after course of playfulness and delight, the tasting menu at Read More

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GutterGourmet, Staff Writer

A Truly Memorable Dining Experience. As a longtime subscriber to Gourmet magazine before it went the way of the vinyl LP, I almost cancelled my subscription in 2008 when it declared the best restaurant in the... Read More

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  1. tdmstaff "Grant Achatz creates a decadent geometric sculpture; the garnish, skewered above the bowl, includes a broken parmesan piece, a butter cube, chive, a potato ball, and black truffle, evoking the truffle juice and yukon golds in...
 
"Grant Achatz creates a decadent geometric sculpture; the garnish, skewered above the bowl, includes a broken parmesan piece, a butter cube, chive, a potato ball, and black truffle, evoking the truffle juice and yukon golds in...


Around the Web
The Next Next Theme Is ... the Hunt; Plus: Alinea to Paris, London? -- Grub Street Chicago
Grant Achatz reveals the new next theme, may take Alinea to London and Paris.
http://chicago.grubstreet.com/2012/11/next-the-hunt-menu.html
Go Inside the Kitchen As Eleven Madison Park Takes Over Alinea -- Grub Street Chicago
What it's like when two three-star Michelin restaurants come together.
http://chicago.grubstreet.com/2012/10/eleven-madison-park-at-alinea-kitchen-slideshow.html
Eleven Madison Park takes over Alinea | Slideshow - Time Out Chicago
Eleven Madison Park takes over Alinea
http://timeoutchicago.com/restaurants-bars/15773816/eleven-madison-park-takes-over-alinea-slideshow
Alinea To Get More Theatrical, Interactive, Says Achatz -- Grub Street Chicago
Achatz explores new possibilities at industry conference.
http://chicago.grubstreet.com/2011/11/alinea.html
Alinea - Chicago, IL
Think of this experience not as dinner but as interactive edible performance art, and you’ll be fine. Superstar Grant Achatz is flying higher, faster, and farther than ever when it comes to inventiveness in the kitchen and in the dining room. Printed menus don’t arrive until meal’s end, but they’re so enigmatic (“Woolly pig—fennel, orange, squid”), getting them earlier wouldn’t really prepare you, anyway. Expect one astonishing presentation after another, with revelatory bites served on all sorts of things, including boughs, pillows, driftwood, and—dishless—on the table itself. Seventeen-course tasting menu, $210 per person; wine pairing menu offered.
http://www.chicagomag.com/Chicago-Magazine/Dining/Dining-Guide/index.php/name/Alinea/listing/33440/
Michelin Guide Released Early; Alinea and L2O Get Three Stars -- Grub Street Chicago
The Chicago Michelin guide was released early.
http://chicago.grubstreet.com/2010/11/michelin_releases_list_early_a.html
All Aboard! 21st Century Limited (That Alinea-EMP Thing) Ticket Process Begins -- Grub Street Chicag
Register for the Alinea-Eleven Madison Park tradeoff.
http://chicago.grubstreet.com/2012/09/all_aboard_21st_century_limite.html
Foursquare Tips
Andrea J.
Lives up to the reputation for highly inventive and delectable cuisine. Loved the wine pairing option which included bonus sake, craft beer and brandy.
Dave B.
Average check size: $736 (Source: Wired Magazine, February 2012)
ToryBurch
A pioneer of molecular gastronomy, it’s no surprise that this restaurant is one of the world’s 50 best.
@JaumePrimero
Only one set menu available, and you will never see anything like it in any other restaurant.
Ryan V.
What more is there to say? You secured a table, sit back and enjoy the ride.
Michelin Travel & Lifestyle
Buy the cookbook before dinner and follow along and be courteous with your cameras, others are simply trying to enjoy their experience. - Inspector
Jason C.
The Somm here was a blast - totally laid back, talked like a regular person, and the food was the best I've ever experienced. Definitely a special occasion restaurant.
The Feast
Alinea isn't just one of the best restaurants in Chicago, it's rated as one of the best restaurants in THE WORLD. Phrase most commonly associated with dining at Alinea: "an experience."
The Daily Meal
Forget his pedigree, which includes stints with Charlie Trotter, ThomasKeller, and Ferran Adrià. At Alinea, Chef Achatz is America's leader when it comes to creativity on and off the plate.
Travel Channel
Sardine sandwiches floating on titanium antennae, solidified olive oil -- Alinea may well be, and I do not say this lightly, the most important restaurant in America. -- Andrew Zimmern, Bizarre Foods
Time Out Chicago
Thought you'd want to know: Grant Achatz has been nominated for Chef of the Year in Time Out Chicago’s 2011 Eat Out Awards. Vote now!
Foodspotting
Alinea is famous for their tasting menus and each are accompanied by a carefully paired wine-tasting progression. Start slowly and to avoid a food coma, stick with the sea bass as an entrée. - Soraya
GourmetLive
It was the kind of experience, like summer camp when you’re 15, that is so powerful that it aligns with all the words you wish you could have saved to describe this: amazing, stunning, life-changing.
Epicurious
The works of culinary art at this Chicago hot spot look almost too good to eat–almost. Our favorites include squab with charred strawberries on a birch log, and lemon soda custard.
Epicurious
A hidden second floor of dining space is only the introduction to the surprising, delightful meals to be had at this elegant venue. 12- and 24-course meals are massive, mouth-watering undertakings.
AskMen
Alinea has just been heralded as the best restaurant in North America and the seventh best in the world by the highly influential S. Pellegrino list, perhaps it's time to revisit this gem.
Claudine C.
Go for the 20+ course Tour. You only live once after all... And if you're lucky, Chef Achatz will come do a custom plating at you table for you.
jason m.
Don't be a hero if it is your first time - the tasting menu is just enough by itself. I would probably go through that a couple of times before attempting the tour.
Dan D.
Do the Tour.
Dan S.
Fucking amazing food. Go here as you as you possibly can. Reservations are required. The down economy makes it a bit easier though.
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