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)
- Hours:
Wed-Fri 5:30 p.m.-9:30 p.m.
Sat-Sun 5:00 p.m.-9:30 p.m. - 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: Bucktown
"Took my Dinner Club here on Tuesday night for the $30 prix fixe, and we had an excellent time. VERY small space, so definitely make…" read more »
151 Reviews for Alinea
So I'll tell you a secret: I've never been here before!
One day when all five stars are aligned in just the right way, sexy boy with white linen shirt and I will fly away to Alinea to experience what sexy amazing sexy photographer has accomplished here, http://www.alinea-rest....
Then, and only then, will I live happily ever after. Life will never be the same...
Not sure how it is that I haven't reviewed this place yet. This was pretty incredible. We did the 24 course menu, which is pretty much the same experience as everyone else has already reported.
This is definitely molecular gastronomy in its purest form. I learned quickly that I am not nearly as much a fan of it as is my boyfriend, but regardless of whether you prefer the style, you should try alinea at least once in your life. Everyone needs to have this kind of experience to get a better understanding of the culinary arts in general. Incredible experience.
You have to give Alinea 5 stars for the overall experience, which is unlike anything I've ever had before, including at Tru. We had the 12-course meal, which ended being 14 courses after little extras from the chef, and could barely finish it, so I have no idea how people tackle the 24 courses. I consider myself a Class A Eater, but I was stuffed. And kind of drunk after the wine pairings, not gonna lie.
I set aside all ideas of being chic and dignified for this meal, and my best friend and I took pictures of everything, asked billions of questions, and just generally squealed in delight over everything. You don't go to Alinea to pick at your meal while gossiping about which of your friends are entering into unwise marriages. You go for the presentation, the flavor, and the fact that they go in and clean the bathroom on the first floor after every use. It's luxurious and delectable, and something I love to do about once per year. After my meal here, I couldn't look at fancy food for a month, and we ate a lot of dinners at Taco Burrito Palace #2. (Also delicious.)
The servers are fantastic and answered every one of our questions, including the inane ones. They took pictures for us and let us giggle like Taiwanese schoolgirls. They adjust the amount of each wine you receive according to how much you're drinking, and we really appreciated the smaller portions toward the end of the night.
Three dishes stand out even now, and I ate there three months ago. The black truffle ravioli explosion, the wagyu beef served over the truffle-wrapped Yukon potatoes, and the lobster, presented on a plate in a bowl of mint that is doused in boiling water so that you're inhaling it while you eat. That and the dish served on the lavender pillow put Grant Achatz firmly on my list of Men Whose Minds I Want To Make Love To.
Yeah, it was a $600 meal. But it was worth it, and it will be worth it again in two years when I return.
1. Lemongrass, oyster, sesame, yuzu - Courses one through three all came at once, on specialized utensils.
2. Steelhead roe, coconut, lime, vanilla fragrance.
3.King crab, sudachi, avocado, bay branch.
4. A slice of tomato, tomato crumbs on top, with a mound of dehydrated tomato "rock" made with liquid nitrogen, two spheres of tomato water, a square of balsamic vinegar, and topped with micro basil and mozzarella foam.
5. Loup de mer, artichoke, garlic, bottarga - A piece of perfectly cooked loup de mer with crispy garlic strips.
6. Cobia, tobacco, radish pod, cedarwood - It came with a lid, and as the dish was presented. The smell was intoxicating.
7. Watermelon, fresh coriander, tamari, bonito - An experiment in hands-free eating.
8. Chicken liver, bacon, caramelized onion, vin santo - Very fragile.
9. Oxalis pod, sweet, hot, sour, salty, A condensed cucumber cube, with each corner devoted to a type of taste: sweet, hot, sour, salty.
10. Short rib, Guinness, peanut, fried broccoli - The short ribs are hiding under a bunch of accompaniments and a thin sheet of beer.
11. Hot potato, cold potato, black truffle butter - A wax bowl filled with chilled potato and truffle soup. You got to suck on the tube!
12. Lamb, potato, sunflower, sweet spice - The lamb was wrapped in crispy potato shoestrings. It was cooked perfectly. Nice and pink on the inside
13. Rhubarb, ginger, basil - The transparency, shooter, and tube all arrived together.
14. Transparency of raspberry, rose petal, yogurt.
15. Foie gras, fig, coffee, tarragon - We were instructed to tilt the tube (far end up) and suck it down.
16. Spring garlic, parsley, lemon, chicken - Comforting. Delicious.
16. "This is the centerpiece. Don't touch this with your hands."
17. Lobster, peas, spring onion, mint vapor. - The mint vapor is courtesy of hot water being poured tableside onto the mint on your plate. The smell is so strong, you can smell mint from across the room.
18. Yuba, shrimp, miso, togarashi - Yuba is the skin that forms during tofu making. The entire thing is sitting in a dish that contains a spicy mayo sauce.
19. Wagyu beef, morel, smoked date, top it with Blis Elixir - This beef comes from Japan as one of only 12 grade A5 ribeyes to enter the United States each week. Alinea gets some, THE REST GO TO PER SE and the FRENCH LAUNDRY (I wouldn't doubt that!) This is the best of the best possible Wagyu beef you can get.
20. Black truffle explosion, romaine, parmesan - The ravioli explodes in your mouth. Note that the bowl is an "anti-plate" with no bottom. "Don't eat the rich sauce," our server had warned us.
21. Duck, chocolate, blueberry, Thai pepper - A "candy bar" of duck confit, topped by duck tenderloin and duck gizzard, paired with three sauces.
22. Strawberry, violet, nicoise olive - These three were presented as transitional courses from the savories to the sweets. This is the dish he was working on that is mentioned several times in the New Yorker profile.It's a sphere of strawberry, surrounded by layers of olive and violet-flavored white chocolate. We were instructed to place it in our mouths and "let it do its thing" as it melted in our mouths. You could feel the discrete layers popping as it melted.
23. Dry shot, pineapple, rum, cilantro - A dry shot of a deconstructed pina colada with a little bit of heat at the end.
24. Bacon, butterscotch, apple, thyme - The bacon is a thin, crispy strip, candied with ribbons of butterscotch and apple. See my pix, quite interesting!
25. Sorrel, honey, fennel, poppy seed foam.
26. Whole wheat, almond, apricot, chevril - I didn't even have room to try it!
27. Chocolate, blueberry, hazelnut, Thai pepper - Nor have room to try this!
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1 Previous Review: Show all »
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07/25/2008
*********************
The James Beard Foundation winner Chef Grant Achatz, whose famous… Read more »
Mmmmmmm.
I had the 24-courses (plus the fois gras extra from the chef) and was in culinary heaven.
It really doesn't get much better than this.
I'm a vegetarian and lactose-intolerant and the chef was soooo great about it! When we made the reservation, I asked them if they could do a vegetarian option and they overwhelming accomodating about it. When they called to remind us about our reservation (how could we forget??) they double-checked I want it all vegetarian and AGAIN when I sat down! Holy smokes. It was fabulous. I've never felt so amazing after a meal.. slightly too full, but worth it. Bravo Alinea. You live up to the hype!
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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The longest, most expensive, and most interesting dinner I've ever had. We had the 12-course tasting menu, and it really added up to quite a bit of food, I can't see how people could eat much more! The service was VERY good and despite the dress-code and the high-prices, they weren't condescending at all, and very comfortable and knowledgeable.
I'm glad I went, but this is maybe a once-every-four-years type of place, just because it's that rich - oh yeah, and I don't go to Chicago that often.
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Holy CRAP.... We had the 12 course and boy was I surprised. For the first time I had dinner using ALL of my senses. Presentation was on a whole other level, you'd never think to mix soy sauce with chocolate?! Service was very attentive and at the end of the night.... I was in heaven. We spent a good 10 mins staring into the kitchen....they've got a gazillion and one ppl working the line.
By the way, when you first walk in, it's like boarding the space ship on star trek (oh yes, the doors slide open)...crazy!
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Wow, what an EXPERIENCE. There were 5 of us and one of the people in our party had made the reservations about 2 months in advance. We were visiting Chicago and had already planned a weekend of food - Taste of Chicago, that famous pancake place (I can not remember the name - The Pancake House maybe?? haha), and of course Alinea.
We got pretty dressed for the occasion. Men please remember jackets only. The ladies wore dresses and it seemed to suit the night. I was happy they sat us at a nice big round table. The restaurant is very minimalistic which I liked and so clean and in order it really was a pleasure just to be there.
The service was quite quite good....interestingly enough I was NOT impressed most by the TASTE of the food. I was impressed by the whole creative dining experience thing AND the fact that they were able to tailor our 12 course "tasting" to some specific dietary requirements that I have.
This means: no dairy, no eggs, no meat (except white meat chicken), nothing fried or heavily cooked in oil, no butter (minimal if any), no coconut.
For each course I had something a bit different...something tweaked to suit my needs....if they had milk I had soy milk, if they had fried, I had dehydrated.
One of the coolest parts was the beef centerpiece (I had himachi instead). I really do not want to spoil it for anyone who plans on dining here but you will know what I am talking about when you get your centerpieces.....
In terms of taste I was wowed but at the same time I was not....weird right? Two of the dishes had coriander in them and it really overpowered what was underneath it. One fish dish in particular I did not care for the fish at all....i found it WAYYYY too fishy BUT in Alinea's defense I know that the fish was not bad it was simply a fishy type of fish....my Asian friends who we dined with loved the fish so I knew it was A OK just not my thing (I wish I could remember what kind of fish it was!)
The desserts are so different and a lot of fun to eat. This is definitely the type of place you must be prepared to be spending anywhere from $200 - $400 a head (maybe more!)
All in all a great dining experience indeed!
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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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I love LOVE the minimal decor. Alinea is a product designers dream. Moving on.
Our greeting was a bit cold. We were ushered directly to our table, a few feet away from the main entrance (please request 2nd floor seating). It wasn't necessary to ask for the last name on the reservation.
Our server was extremely stiff. Concentrating too hard on his choice of words I can barely understand him. We opt for the Chef's Tasting Menu and its wine accompaniment.
It's my first experience with molecular gastronomy. I greatly appreciated and enjoyed most of the courses. The wine pairing was an extremely big disappointment. It didn't enhance any of the courses, but overpowered it. I honestly didnt enjoy any of the wines they offered. I've been spoiled by the wine accompaniment offered at Charlie Trotter's -- here I felt they put a lot more thought behind the food AND wine. Our server at Alinea mentioned something about how Chef Grant use to work at some vineyard and so he leverage to purchase one of their rare wines... blah blah but it was a big disappoint with the course. SOME wines are more enjoyable with the history behind it, but really if it's not doing any good to enhance the course DONT BOTHER.
I would come back in a year or two... I don't have that kind of money. I would do without the wine pairing and try the Tour next time around.
1.5 star for food
1.0 star for decor
0.5 star for flawless service, but lacks genuine connection with guests
0.0 star for wine
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Seems almost pointless to review a world-renowned, five-star establishment with over 140 other reviews (at the time of this writing, anyway), but I might as well pile on. My best friend and I were flying to Chicago from Atlanta to witness his younger sister's graduation from Northwestern, so we made a reservation to a place we'd heard nothing but astounding things about.
Turns out, these grand statements were completely true.
We got the 12 course meal with wine pairings and I'm not exaggerating when I say it was the meal of my life. From a dish resting on a pillow of scented air that deflated as the meal went on, to what amounted to a shredded duck candy bar to any number of immaculately presented treats, Alinea was a feast for the eyes, stomach, nose and mind.
For what it's worth, our meal took about four hours and we each spent around $370 for food, beverage and tip. But I will never forget it.
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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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My palate can't distinguish between Michelin 3 star vs. 4 star cuisine, but I love alinea. Not as impressed as I thought I'd be, but still pretty damn well done. Went for the tour the first time in Feb 2008 for the one-year anniversary with boyfriend, and again in May 2008 for alinea's 3 year anniversary.
Those who think of it as solely a meal are the ones who miss out on the nuances, and take away nothing but a four hour dinner. No - this is performance art, at its finest - edible.
There are some unconventional presentations they repeat and alter the composition of: a dish with a waxy ball of some juice that explodes in your mouth, a "shot" glass of a mixture, food on a thin wire that involves no hands, a bowl of rich soup that can't be put down until you finish, with a biteful of something that complements on top, a silver pick, etc. It's hard to review all the dishes in one meal, let alone two, in 5000 characters, so I'm just going to review the memorable ones: bad and good.
Chicken Skin: truffle, corn, thyme. A one biter, yet underwhelming - texture, flavor, none of it was there. clearly an afterthought. they should take this off.
Sweetbread: cauliflower, burnt bread, toasted hay. i'm sorry, i have the utmost respect for Chef Grant but this dish hit a sour note for me. i hated the cauliflower, it was hard/crunchy. There were these tan and black dots adorning a "village" that tasted terrible and enhanced the awfulness of everything else. Execution was cute, but this dish's flavors and textures stunk with me.
Transparency: of raspberry, rose petal, yogurt. Tasted like potpourri with the texture of baked saran wrap. not my favorite, obvi.
But 3 bad dishes out of 52? Not bad. As for the great dishes:
Beans: many garnishes, pillow of nutmeg air. included a marshmallow and fruit leather, centered around a navy bean puree which was topped with pancetta and a guinness beer foam. Rich/Impressive.
Roasted pear: foie gras, candied fennel, sweet spices. it was like a "cover" of foie over a buttery soup, and they poured more hot soup to melt it. The tastes were totally harmonious. I've had foie only fresh at the foire du paris and so i'm picky about my foie...liked it a lot.
Caramel corn: *liquified*. Our server's presentation: "well this is intermission, and what do you get at intermission? caramel corn!" seriously though, I'd heard bad things (eg weird, caramel corn shouldn't be liquified, etc.) but it was lovely. smooth and tasted exactly like caramel corn, but the aftertaste was great - not buttery or gross, just faint and light.
Wagyu Beef: black trumpets, cedar branch aroma. This bite of beef was SO amazing - I'd fly to Japan for it. Boyfriend insisted that the beans were still his favorite, but when I pointed out it was merely a quantity comparison (i.e. if he had less of the beans and more of the beef, he wouldn't say that) he acknowledged I was right.
Ice fish: shellfish, horseradish, parsley. holy freaking crap... it was fried ice fish (japanese delicacy) sticking up out of a custard of shellfish and horseradish (not at all spicy, very very good) with fried potato - like fish and chips except 34280785723094582 times better.
Short rib: guinness, peanut, fried broccoli. oh WINNER. a sheet of guinness, the braised short rib was amazing.
Fava beans: lavender, banana, pecorino - i didn't love this so much as the BACON DONUT that came with it, good lord almighty.
Lobster: peas, ramps, mint vapor. This might have been my absolute fav had it not been for the slightly overwhelming peppermint/spearmint smell. Yet it was ridiculously tasty.
Strawberry: violet, nicoise olive. holy gizmo, quite literally. An everlasting gobstopper mixed with "willywonka" technique of the gum that changed flavors in your mouth...I don't even like olives and it was delicious - the layers melded together beautifully.
Hot Potato: Cold Potato, black truffle, butter. The server came out and I recognized it from pictures online. "OOOH it's the potato" he laughed, "yes!" This is such a signature dish and after tasting it, I know why. One of those few duets that complement each other in every way possible. Temperature, texture, taste, all kick ass. The parmesan cubes were wonderful.
Chocolate: egg, pomelo, smoke. Our favorite dessert, hands down. a pool of pomelo, some valhrona chocolate infused with tea, a chocolate brioche, a chocolate egg, smoke
Basically, with 20+ dishes being served, a few may not strike your palate perfectly. but it's definitely worth the trip. Chef G and Co. mess with tastes in completely unconventional ways and it is FUN.
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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.
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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Lots has already been said about this place so I'm not sure how much new light I can shed on the place. Except, after travelling around the U.S. for the past several months and eating at some terrific places (Blue Duck Tavern, Redd, Cochon, Zuni Cafe, Slanted Door, Luke for starters) not one tops Alinea. So much better than any Tom Keller place. Yes expensive, but you can be assured that you will have a truly amazing dining experience.
The food: not everything works but so much does and your taste buds and brain never get tired of anything. It's like you are on a food adventure with the chef. I worried before going about the overhandling/preciousness/food science over just simple enjoyment of good food. But the chef's touch is just right--bringing out the best of each item you eat, finding impossibly wonderful combinations of flavors, textures, and temperatures. Most importantly, you trust the chef to deliver no matter what you are eating.
The wine: amazing pairings! Wines I might never have tasted and each went absolutely seamlessly with the food.
Service: outstanding. Don't judge a book by its cover--much of the wait staff look a tad scruffy with sloppy facial hair, haircuts, and ill fitting suits. But all were incredibly impressive. Amazing balance between being very professional but not off putting, knowledgeable (especially the sommelier) and warm while leaving you space to enjoy your meal. You feel appropriately watched over but also comfortable enjoying your experience.
If you could only pick one place in the U.S. to have your most memorable meal, this would be THE place.
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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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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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.
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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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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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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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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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 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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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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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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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