1723 North Halsted St., Chicago, IL 60614-5501
Wednesday-Sunday 5:00 PM - 9:30 PM
Alinea, is Molecular Gastronomy. Grab ahold of your seats and be prepared for a wild dining ride. Unless you had the pleasure to dine at el Bulli in Spain you have no idea what your are about to consume. Let’s face it, don’t knock it till you have tried it. To try it, why not try the best? That’s what Alinea is all about.
Alinea was founded in 2005 by Chef Grant Achatz and Nick Kokonas.
Featuring a single, seasonally driven tasting menu of between 18 and 22 courses, the experience of dining at Alinea is not only delicious, but also fun, emotional, and provocative.
Alinea has been universally praised for its innovative approach to modernist cuisine. It has three times been named the Best Restaurant in America and is the only restaurant in Chicago, and one of only 12 in the U.S., to earn the coveted Michelin 3-Star rating. It has also won the James Beard Award for Best Service in the United States.
Alinea, the Latin word for that funny little symbol (¶) indicating the need for a new paragraph — or a new train of thought — is at the forefront of the molecular gastronomy movement, which re-imagines familiar foods in stunningly innovative ways. Alinea’s chef Grant Achatz is widely regarded as one of the most creative chefs in the world, and his kitchen is at the center of some of the food world’s most innovative dishes. Enter the restaurant’s purposefully hidden entrance and ascend its floating glass-and-metal staircase and you’ll be treated to breathtaking creations such as the black truffle explosion, featuring truffle-topped ravioli filled with truffle broth which “explodes” in your mouth. Another dish is duck served with mango and yogurt on a pillow of juniper air. The complex meals often require equally complicated instructions from the patient waitstaff, but trust us — you won’t complain. Forbes.
Alinea Restaurant Review
: The name says it all. In the course of history, an “alinea” would mark the arrival of a new idea or philosophy. If the concept flies, it could mark the beginning of a different way of thinking or a new practice. The restaurant Alinea situates itself in that sphere and in a forthcoming age that succeeds all the inns, taverns and bistros as we’ve known them. So be prepared: Alinea is a restaurant like no other in America, period. The experience begins at the doorstep when one enters into a post-post-modern, bare set-up, evocative of a museum of modern art. Tables are over-size, widely spaced and free of distracting tablecloths. All of this is to focus our attention on the food and nothing else. Waiters dressed like bank executives in navy suits move smoothly on the carpeted floor, delivering solemnly to the tables miniscule cups, small glasses, mini plates and mysterious decorative objects symbolic of an esoteric food that needs to be deciphered before eaten. The dinner, composed of approximately 16 to 20 courses, is concocted with dozens of components and in an order and a fashion revealing the art of Grant Achatz. This all may have a disconcerting effect if one is not prepared. So staff pop up to explain and guide one’s approach to the odd presentations, such as at the tip of a metallic skewer or on a steel string swing. Achatz constantly invents new preparations, changing combinations that he dubs with a concise description, such as “scallop,” citrus aroma, fourteen textures, or “Wagyu,” parsnip, black trumpet, kombu. In this whirlwind of creativity, you’d think the dessert simply named “chocolate” would be a mainstay given its uniqueness. Achatz unrolls a plastic-coated cloth on your table and pours the ingredients of his chocolate dessert over the cloth, then gathers and kneads the contents. It is the most sophisticated and paradoxically simple “pastry” you can think of; the most spectacular as well. The dishes are ever evolving but the precision and level of excitement remains constant. The wines are as splendid as they are classic and the wine pairing is a total success, especially considering the peculiarity of the food. An online ticketing system transacts restaurant reservations, and the menu price ranges from $210 to $265, which does not include the cost of wine and other beverages. Do not forgo the experience of dining at Alinea. You may like it or you may not, but do come to witness what could be a milestone and a landmark in gastronomy. Gayot.