- Pillsbury Doughboy trademarked (1970)
The menu at Alinea can sometimes sound deceptively simple. Take "scallop with citrus aroma." What shows up on the plate is absolutely original and almost always dazzlingly good — it’s a dish plated with 14 textures. Having successfully reinvented the way people look at reservations at Next, with its innovative nonrefundable online ticket system, and reinterpreted cocktails, bar food, and the whole bar experience with The Aviary, Grant Achatz and his partner, Nick Kokonas, have also intensified the attention they pay to Alinea. Achatz consistently turns out some of the most imaginative and delicious contemporary (or modernist, if you will) cuisine in the country, and it's better than ever these days. In other words, if you’ve been, it’s time to go back.
— Arthur Bovino, 101 Best Restaurants, April 1, 2015
- Alinea at 10: An interview with Grant Achatz & Nick Kokonas - Chicago Tribune Enter for a chance to
- Bread & Wine appoints Caleb Trahan, alum of Alinea and Table, Donkey & Stick, as executive chef - Chicago Tribunemenu. (Brian Cassella / Chicago Tribune) By Emily Wickwire Tribune reporter Alinea Bread & Wine taps
- Alinea chef Grant Achatz revisits Trio at Next - Chicago Tribune Enter for a chance to win tickets