Chicago IL 60614
There's little question that Grant Achatz (The Daily Meal’s 2011 Chef of the Year for America), whose training includes stints with Charlie Trotter, Thomas Keller, and Ferran Adrià, deserves the title of America's most creative chef. As soon as you think there’s nowhere else to go, Achatz figures out that place and goes there. The menu at his 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 online nonrefundable ticket system at Next (number 50 on this list) and reinterpreted cocktails, bar food, and the bar experience with The Aviary, Achatz and his partner Nick Kokonas have also intensified the attention they pay to Alinea. They installed a Next-style ticketing reservation system there, and continued to push the envelope with how people think about restaurants, by swapping their cooking with that of Daniel Humm and Will Guidara’s Eleven Madison Park (number five on this list) in New York City for a week as part of a project they called 21st Century Limited — after the luxury train, the 20th Century Limited, that used to ply the tracks between New York and Chicago. What to expect next from a chef and restaurateur who serves squab "inspired by Miró," paints your table with dessert, and lists "Lamb……..?????............!!!!!!!!!!!!!" as a menu item? Hard to predict, but you’re going to want to be there when the food is brought out.
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- 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 reveals the new next theme, may take Alinea to London and Paris.
What it's like when two three-star Michelin restaurants come together.
Eleven Madison Park takes over Alinea
Achatz explores new possibilities at industry conference.
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.
The Chicago Michelin guide was released early.
Register for the Alinea-Eleven Madison Park tradeoff.
Lives up to the reputation for highly inventive and delectable cuisine. Loved the wine pairing option which included bonus sake, craft beer and brandy.
Average check size: $736 (Source: Wired Magazine, February 2012)
A pioneer of molecular gastronomy, it’s no surprise that this restaurant is one of the world’s 50 best.
Only one set menu available, and you will never see anything like it in any other restaurant.
What more is there to say? You secured a table, sit back and enjoy the ride.
Buy the cookbook before dinner and follow along and be courteous with your cameras, others are simply trying to enjoy their experience. - Inspector
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."
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.
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
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!
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
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.
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.
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.
Do the tour, with wine pairing. Amazing!!
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.
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.
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.
Do the Tour.
Fucking amazing food. Go here as you as you possibly can. Reservations are required. The down economy makes it a bit easier though.