4/16/2023 0 Comments Alinea chicagoThe sensory experience of finding the jerky by examining the texture was completely new to me, and really fun. Well, it was a tumbleweed, but within the tumbleweed was camouflaged root vegetable jerky that had a salty earthy taste. Next came Salsify, which appeared to be a tumbleweed. We opted for the wine pairing, which included 11 different wines. It was like something out of a very sophisticated Willy Wonka film. The form really did taste just like bread. I loved that we were greeted with molecular gastronomy at it’s finest. Our first course was Osetra, caviar with a bread flavored foam and a caper gel. The film will give you a taste of what to expect at Alinea, and will get you really excited to go. The documentary tells the story of Chef Grant Achatz’s stage four tongue cancer diagnosis and battle against the disease, and the process of opening Next, while following the days leading up to the first announcement of Michelin star ratings for the US. This was a very special birthday gift.īefore dining at Alinea, I suggest watching the documentary Spinning Plates, which tells the story of three different restaurants, one of which is Alinea. Everyone that I have met who has been to Alinea has had nothing but the most incredible things to say about the experience, and I have been wanting to go for a long time. For this reason, you need to be adventurous to dine at Alinea. You don’t receive a menu when you sit down, you receive the set menu for that night. Alinea serves a set menu of 16-18 courses that is constantly changing. He is known for creating foams and gels, and for deconstructed presentations of food where each element of the dish is separate. The 16 course meal spanned about three hours and involved fires on our tables, tumbleweeds, and edible spraypaint.Ĭhef Achatz is an innovator in the field of molecular gastronomy – which uses scientific techniques to prepare foods. Sometimes we were even given specific instructions for how to eat a course. The presentation of each dish was a bit of theater. It is the type of meal you never forget. I have been describing the Alinea experience as dinner and theater rolled into one. It was also the most beautiful executed, elaborately presented, and wildly creative meal I have ever enjoyed. It is the most expensive meal I have ever had. After watching Spinning Plates I had been longing to visit Alinea, and Charles thought that my birthday was the perfect reason to go.Īs you may suspect, Alinea is expensive. He has been the recipient of several James Beard Awards, and his restaurant holds the highest rating of three Michelin stars. Alinea’s owner/chef Grant Achatz’s is a culinary legend. Tickets are available via the Tock reservation system.My birthday gift from my husband was dinner at Alinea, the number one restaurant in America/number five in the world. Book well in advance via the restaurant's online reservation system.Ībout the wine: Several wine pairings are available with the premium offering including small producer choices from Champagne, Umbria and Barossa Valley among others. This is an evening of suspense with an ending that's as whimsical as it is delicious. (Upon leaving you will receive a copy of what's been served.) It's not fair to spoil the surprise by revealing what to expect. Menus change seasonally but will include some version of meat, seafood, vegetables and desserts. Accommodating just 16 people, the first-floor Gallery, so-named for the suspended art pieces, elevates the evening further, bringing a showcase of 16-18 small plates twice nightly ($290-$355 per person), each delivered by a knowing staff who clearly enjoy what they do. The second-floor Salon has a 10-12 course tasting meal ($190-$285 per person) at multiple hours. Three prix-fixe options allow you to enter a world of dinner theater, or is it theatrical dining? The Kitchen Table ($390 to $395 per person) is select, with seating for six per night. In a space that’s both elegant and simple, adorned with meaningful artwork and a spotless kitchen with chef's table, Alinea stands out as a showplace for chef Grant Achatz's creativity.Ībout the food: With a playfulness that belies the exceptional quality and presentation of the dishes, Alinea shines. It’s not for the faint of heart, or the timid eater this restaurant is an entirely different experience. About the restaurant and décor: Alinea demands participatory fun.
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