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Name: Alinea
Address: 1723 N Halsted St, Chicago, IL, 60614
Telephone: (312) 867-0110
Price range: Under $11
Rating: 4.57

Alinea

1723 N Halsted St, Chicago, IL, 60614

(312) 867-0110
Store is closed

Alinea Menu

Main

Steelhead Roe

Oyster Leaf

King Crab

Lobster

Razor Clam

Woolly Pig

Scallop

Otoro

Burn Morels

Hot Potato

Lamb

Black Truffle

Squab

Anjou Pear

Ginger

Blueberry

Balloon

White Chocolate

Healthy Meal suggestions for Alinea

Main

Steelhead Roe [ Carbohydrates (ms): 0, Sodium (s): 0, Saturated Fat (ms) : 0, Calories: 0, Sugar (ms): 0 ]

Oyster Leaf [ Carbohydrates (ms): 0, Sodium (s): 0, Saturated Fat (ms) : 0, Calories: 0, Sugar (ms): 0 ]

King Crab [ Carbohydrates (ms): 0, Sodium (s): 0, Saturated Fat (ms) : 0, Calories: 0, Sugar (ms): 0 ]

Lobster [ Carbohydrates (ms): 0, Sodium (s): 0, Saturated Fat (ms) : 0, Calories: 0, Sugar (ms): 0 ]

Razor Clam [ Carbohydrates (ms): 0, Sodium (s): 0, Saturated Fat (ms) : 0, Calories: 0, Sugar (ms): 0 ]

Woolly Pig [ Carbohydrates (ms): 0, Sodium (s): 0, Saturated Fat (ms) : 0, Calories: 0, Sugar (ms): 0 ]

Scallop [ Carbohydrates (ms): 0, Sodium (s): 0, Saturated Fat (ms) : 0, Calories: 0, Sugar (ms): 0 ]

Otoro [ Carbohydrates (ms): 0, Sodium (s): 0, Saturated Fat (ms) : 0, Calories: 0, Sugar (ms): 0 ]

Burn Morels [ Carbohydrates (ms): 0, Sodium (s): 0, Saturated Fat (ms) : 0, Calories: 0, Sugar (ms): 0 ]

Hot Potato [ Carbohydrates (ms): 0, Sodium (s): 0, Saturated Fat (ms) : 0, Calories: 0, Sugar (ms): 0 ]

Lamb [ Carbohydrates (ms): 0, Sodium (s): 0, Saturated Fat (ms) : 0, Calories: 0, Sugar (ms): 0 ]

Black Truffle [ Carbohydrates (ms): 0, Sodium (s): 0, Saturated Fat (ms) : 0, Calories: 0, Sugar (ms): 0 ]

Squab [ Carbohydrates (ms): 0, Sodium (s): 0, Saturated Fat (ms) : 0, Calories: 0, Sugar (ms): 0 ]

Anjou Pear [ Carbohydrates (ms): 0, Sodium (s): 0, Saturated Fat (ms) : 0, Calories: 0, Sugar (ms): 0 ]

Ginger [ Carbohydrates (ms): 0, Sodium (s): 0, Saturated Fat (ms) : 0, Calories: 0, Sugar (ms): 0 ]

Blueberry [ Carbohydrates (ms): 0, Sodium (s): 0, Saturated Fat (ms) : 0, Calories: 0, Sugar (ms): 0 ]

Balloon [ Carbohydrates (ms): 0, Sodium (s): 0, Saturated Fat (ms) : 0, Calories: 0, Sugar (ms): 0 ]

White Chocolate [ Carbohydrates (ms): 0, Sodium (s): 0, Saturated Fat (ms) : 0, Calories: 0, Sugar (ms): 0 ]

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Write An Anonymous Review

Julie K.

Can I give zero stars? I can't believe the poor customer service my husband and I received at Alinea. As you all are probably aware, to go to Alinea, you need to participate in their ticketing system, whereby you must purchase tickets months in advance. In June, we bought tickets to celebrate our anniversary over Labor Day weekend. We had no way of knowing that when we bought these tickets, it would be for the same weekend we would have to put our dog to sleep. I contacted Ashlan at Alinea on Wednesday (our tickets were for Sunday). We knew the end would be coming, and we would be in no shape to celebrate, let alone be up for something like Alinea. Ashlan told me that my only option was to go to Alinea's facebook page and try to sell the tickets myself or lose the tickets. If I found someone to buy the tickets, Alinea would not transfer the fees due, so in essence, we would also have to meet the people buying the tickets beforehand to get the money and then make the transfer. OUR DOG WAS DYING. We you are taking care of someone, human or animal, who is dying, you are an emotional mess and the care consumes every moment you have. You are constantly caring for them. I received her email on Thursday. We put our dog to sleep on Friday. So somewhere between caring for our dying dog on Friday, then during our raw grief on Saturday, we were supposed to become ticket brokers, putting our tickets up for sale, monitoring Facebook for responses, emailing interested parties, and then hop in our car to go meet the buyers, make the transfer, etc. All while we just lost our beloved dog. I wonder if anyone at Alinea has ever lost anyone important to them. Do they know what pain and grief feel like? Or did they want another babygate incident where we show up regardless of our situation, and bawl through the meal, ruining it for everyone around us, just because we paid for the tickets and they gave us no other options? In the end, we just gave our tickets away to friends. We were focused elsewhere, as you can imagine. To make matters worse, Ashlan's last email to me, stated that I should let her know if we had any problems re-booking in the future. This woman honestly thinks we would re-book after this? Seriously? Get over yourself. The most appalling part? She closes her email with, "Have a lovely weekend." Does this woman understand that our dog just died? Is she a human or a robot? Does she have any customer service training? We could have easily been booked for another night. Alinea consistently puts tables up for sale on their Facebook page, with less notice than we had given, and they sell. We know that if we didn't go they would do just that- put up our table for sale again and made an additional $600+ on it. What really got me was that while looking for an email address for Alinea to complain to them about their lousy customer service, I found an interview with Grant Achatz after the whole crying baby incident. He talks about how they accommodate people who call ahead with issues ALL THE TIME. He goes on to explain that when the polar vortex happened, people got stranded and couldn't make their reservations and they REFUNDED their tickets. Are you kidding me? I emailed Conrad Reddick, the GM and explained to him what happened. And you know what the response was? NOTHING. He never even responded. I never expected this to happen to us at a three Michelin starred restaurant. I think they just really don't care because they don't have to. People are clamoring to get in to Alinea. Once you buy those tickets, they don't care about you. But, you know who will respond about Alinea's lousy customer service? Michelin. They encourage feedback from diners who have experience with the restaurants they rate. I emailed them about this experience and they responded to me. I encourage everyone who has had bad experiences to email them, too. They consider feedback when re-rating restaurants. It is funny because after this incident, I started looking on here at their bad reviews and most of them are related to customer service. Please read the negative reviews before you buy tickets. There are so many fine dining establishments with amazing food in the city that do not behave this way. Don't book here. Things can happen in your life, no matter how you plan ahead and they don't care. They will just take your money. We are shocked to be treated so poorly during such an emotionally raw time while Alinea has publicly claimed to make accommodations for others in far less tragic circumstances. And regardless, I don't care if you will be eating soup made from unicorn tears. When you're paying $600+ for a meal, you should never be treated this way. We visit all the Michelin rated restaurants and thought this one would top them all. I think Wendy's would have shown us more kindness. Their food might be amazing, we will never know. We know the same cannot be said for their customer service.
(1)
Ryan S.

I think I just ate in OUTER SPACE! This place was totally surreal. AMAZING! I don't know what to say except, YOU MUST GO! Too much to explain and talk about. I'm confused? Totally freeking AWESOME!
(5)
A S.

If you have the cash, book your reservation. Do it today. You will remember this meal for the rest of your life. Chicago is extremely blessed to have a talent like Achatz, and who knows how long it'll be before another, flashier city lures him away. Experience Alinea while you can. Savor the memory all the rest of your grubbin' days.
(5)
Y R.

I can't say that I loved every single course (there were 24 of them!), but I loved most of them and I loved the whole experience. They are amazingly creative with their dishes, both in flavors and in presentation. And the wine pairing was fantastic and spot on. The service was also impeccable...down to the last detail. I noticed that every time I used the bathroom, someone went in after to re-fold the ends of the toilet paper and empty the trash...so each person gets a completely fresh bathroom. It's certainly worth the experience...but maybe just once. Given the price tag on a dinner for two, I think we'll probably try a different restaurant next time we want to spend a thousand dollars on dinner.
(5)
Ky J.

First, Let me be clear - we never got to eat at Alinea. I'm sure the food WOULD have been fantastic. We were excited to find they had availability on an evening that I would be in Chicago to visit my daughter and her boyfriend. When we tried to make reservations, however, we were told they only accepted tables of 2, 4 or 6. No odd numbers?!?! This meant we either had to leave someone at home, add someone we didn't really want to the dinner, or eat the cost for a ghost person. NOT acceptable.
(1)
Doug L.

Completely incredible experience. 27 individual, tiny "bomb-like" experiences in a row. Little "micro courses" of flavor, texture, temperature, and smell. I read Peter Segal's book, Vice, on the flight to Chicago and booked dinner from the plane. My buddy and I had 4 hours of never-before and never-again food science creations from this amazing sensory experience. These course come out at intervals, there's plenty of time to savor and then reflect on what you've just had, and the staff does a great job of explaining and couching the food. Get the wine pairings so you have the ultimate experience. Be prepared for a lengthy stay, though. Be ready for conversation as we don't typically have 4 hour, dozen-course meal here in the States. Even foodies may reach the "oh my god, we have YET MORE courses to go" stage, but stick it out! You'll likely never experience such a series of elaborately-prepared and intricately-delivered foods again.
(5)
Jason B.

my 100th review. seems like just yesterday i was a noob yelper, putting my 2 cents out there for the interwebz to see. its been a great year yelping and i figure id end on the highest of high notes. at first i was going to review yelp for my 100th review. but that shiz is played out. i am going to review the best dining experience of my life for my 100th review. neither alinea nor its mastermind chef need my public adoration. afterall chef achatz has already been bestowed the best restaurant in north america and the #7 best restaurant in the world honors for alinea. it was an honor to eat here. i dont need to break down the courses. every other reviewer has done so. you dont need to look at my pictures because there are far more artful and better looking ones out there (ill put my pictures up because i took the time to take them). however, i will tell you that you need to experience alinea. if you live in chicago and havent eaten here yet, what are you waiting for? if you live anywhere else in the country plan a trip around this restaurant. chicago is a beautiful city with amazing food--none better than alinea. it will be worth every penny. i tried for so long to figure out what to write here and in the end anything that i say will do a disservice to the food. it would also do a disservice to the chefs and the servers who labored to make my meal as enjoyable as it could be. it was four hours of sheer amazement. and if you are as lucky as i was chef achatz will plate your final course table side. alinea is the reason that yelp should expand to a 6 star review system. plain and simple.
(5)
dominique l.

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.
(5)
Alicia K.

Inventive, enlightening and definitely the best restaurant I've been to in Chicago. The service was phenomenal -- my dining companion's spoon was shifted at the last minute during one course as the wait staff noticed that he was left-handed. (Impressed, he said the last time he had this level of service was at the Bangkok Oriental.) Our 12-course degustacion was memorable, and we were even treated to a tour of the pristine kitchens afterwards. Chicago is truly world-class to have a restaurant like Alinea. As a transplanted foreigner, I rate it on the same level as Spoon.
(5)
Alex M.

(btw - waiters are not rude - over the course of 4 hours we saw them go from professional and attentive to telling us stories of customers licking the table cloth for the dessert on the table! they have a great sense of humor and dry wit - they are prob used to seeing stuffy / uptight customers so if you are real with them, they are real with you!)
(5)
Cristin M.

Grant Achatz is a culinary genius. Alinea offers three tasting menus: 8 courses, 12 courses, and 25 courses. I was fortunate enough to have the opportunity to enjoy the chef's 12 course tasting menu and it was truly amazing. Throughout my entire experience, beginning to end, I felt as though I was going through a deeply satisfying romantic relationship, from the first date jitters, to the comfort of something familiar, to the dread of knowing that it was going to end soon, to complete satisfaction with no regrets. The wide array of flavors, aromas, and textures created a near sensory overload in the mouth. You could have a 180 degree change of flavors in one single bite. The service was top notch. Attentive without being overbearing, and extremely friendly with good senses of humor. If this was the last meal that I ever ate, I would die happily. In fact, I can't think of eating anything else at the moment because of the sheer satisfaction I got from this meal! We were fortunate to tour the kitchen and meet Chef Achatz, which was a treat in itself. The menu changes every couple of months or so, so you'll always be in for a surprise!
(5)
Bruce W.

Great restaurant. Many of the dishes I had were amazing and will never forget. I would have given the place 5 stars, but one of the dishes was disgusting and hardly edible, and sadly I will never forget that one, either.
(4)
redbeanmochi c.

Alinea is definitely the next most memorable dining experience next to Joel Rubochon in Las Vegas, which is saying a lot actually because Joel Rubochon is the shit. Anyway, my boyfriend took me here for my birthday and it was perfect for the occasion. Alinea is definitely one of those places that the dining experience is so unique and overwhelming that it almost overshadows the food. Don't get my wrong though, the food is super unique, innovative and delicious but I think what really made it memorable was the intrigue of waiting for the next course (they like for their 10-course meal to be a surprise so you don't know what the next course is going to be) and acting like food critics (more like trying to figure out what we were eating) with my boyfriend as each course came along. You get a lot of courses (10 or 15 depending on which one you choose) and they come in small portions - each course is quite heavy though so I was pretty full 2/3 of the way through. Some courses were better than others but they were all consistently delicious. If you don't want to get the wine pairing option, you can order wines in smaller portions to sample and pair with the different courses. The servers were very professional - not exactly the type that makes you feel super comfortable - but they were knowledgeable and attentive. Unlike a lot of restaurants in Chicago, Alinea has a very roomy dining room. Tables were spaced out far apart from each other so conversation never clashed from table to table. The decor is modern but elegant, chic but not overly trendy. It wasn't anything super special but the vibe fit well with the food. At the end of dinner, they brought out 2 truffles and a cup of hot liquid chocolate - they poured the hot chocolate on the truffles to "unwrap" it, as a way to wish me a happy birthday. It was a nice touch. I'd highly recommend Alinea for an occasion or celebration - it's just not one of those restaurants you'd go regularly (not only because of how expensive it is, but the value-added of the whole experience would decrease exponentially if visits are overly frequent).
(5)
Nicole H.

I have one word. Spectacular. Really. Worth the money, lives up to the hype. Grant Achatz is a rock star, as far as I'm concerned. I found the cuisine inspired, the menu innovative and filled with humor, the flavors bright and complex, and the sensory experience delightful on all accounts. The staff were warm and unpretentious. I won't regale you with details of my 28-course Tour, but suffice it to say, this was the most magnificent culinary experience I have ever had...in any country. I will certainly be taking a pilgrimage to El Bulli in San Sebastian before it closes in 2012, if only to experience for myself the place from which Chef Achatz has sprung. I dined at Alinea as part of my culinary tour of Chicago - it put Charlie Trotter's to shame. I will definitely visit again during a different season. GO!
(5)
Stephanie J.

Best. Meal. Ever. Dining at this place is an experience - it's amazing how the courses manage to appeal to all of your senses. They're just astounding, with cauliflower cooked and plated to look like trees, pillows of air that emit scent when the plate is set, little spheres of stuff that explode in your mouth. Everything was imaginative and revolutionary. Service was great - attentive but not pushy. One thing to note - budget a lot of time for this dinner. The 20-course meal took three hours!
(5)
Chris P.

Dined twice (tours only for this guy). Floored both times. Perfect in pretty much every way.
(5)
Ali D.

My fiance and I had talked about going to Alinea before, but we kept changing our minds, wondering if it was really worth the price tag. We had some friends come in town from San Francisco and they were interested in going, so we thought we'd splurge as a special occasion to catch up with them. We were not disappointed! I was a little disappointed that we could only get a reservation for 6PM for our group because that seemed so early for dinner, but we did not leave until 10:30! It was an all night experience. We had the Tasting with the wine pairings. One of our group did not enjoy wine, but they were very accommodating and willing to do a pairing of other beverages for them to enjoy. We were a little nervous about only having the Tasting and not the Tour - thinking we would be hungry still at the end of the meal - but none of us were, including the guys! Not only was the size of what we ordered a concern for me, but I also opted for my meal to be vegetarian and I wasn't sure if anything would be lost in the experience - it most definitely was not! In fact, some of my dishes looked better than the meat eaters dishes! They were creative though and many of the dishes looked exactly the same with creative changes made. Some dishes were more successful than others, but we really appreciated the creativity and presentation of each course. We also enjoyed hearing about all our pairings with the wine. The staff was so helpful and FUN. Maybe it is because we were the youngest group in the restaurant, but they were not the least bit stuffy and they definitely had fun with us. I like the added touch of getting a copy of your menu at the end of the meal. It is great to remember what we had and as a little souvenir of your special evening. If I had any complaint it was about the book! I knew there was a book available, and I thought it would be a great gift for our friends and for my fiance. Online it said you could order and the Achatz would sign it... when I tried to order online I had no luck, so I called the restaurant. They told me the only way I could have the book signed was if I bought it when I was at dinner. I told them we had only just recently been to dinner there and asked if I could order the signed copy and pay for the shipping and they refused. I thought that was pretty ridiculous! You offer to sell the book online and don't have it set up, but when I offer to pay for shipping after dropping $1500 on a dinner you won't even allow me to pay for the shipping of a copy of the book? That left a bad taste in my mouth, but I ultimately ordered the books on Amazon for less $ and free shipping.... but no autograph :o(
(5)
Erin O.

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.
(5)
Gin V.

I know that everyone seems to be completely enamored with Alinea. It was certainly a memorable experience. Probably the most expensive, memorable experience that I never care to have again. It was incredibly innovative, many dishes were flavorable and absolutely everything is done with the kind of focus and attention that you would expect from arguably one of the best restaurants in the nation. But I do not care to do this again. My parents were in town and I wanted to share something really special with them, so took them to Alinea. Wanting the occaision to be a truly grand experience, we all had the 25 course tasting menu with the sommelier wine pairings. With tip, the bill was over $1,800 for the four of us. Perhaps my feelings about the restaurant would be somewhat different if we hadn't all signed up for the 25 course tasting menu. Even though the courses were tiny - 25 is too much - it was ridiculous. Half way through the meal I just wanted to be done. I actually thought we were done, but it kept on coming. . . The novelty of having cheese made into frozen foam, holding bizarre spheres filled with some sort of liquid in your mouth, eating food off of a suspended piece of wire without your hands, slurping duck liver mouse through a plastic straw, or sampling a perfect piece of beef that is under an impossibly thin piece of Guiness gelatin just wears off after 5 hours of sitting. To me, it all boils down to the experience with duck mole. The previous evening, we had all dined at a little gem of a place called Mixteco, where I had had the duck mole. Simple, elegant, and perfect at Mixteco. The duck was rare, the mole was rich but not overpowering - it was simple in presentation and I loved every bite. Contrast that to course number. . .17 or 18 (I lost count), we were presented with Alinea's version of a duck mole: a large bowl filled with various nuts and spices was presented, inside it was another vessle with the food we were to eat (the larger bowl was meant to simply provide the smells and aromas of a mole, not actually to be eaten). In the small vessle, I dipped my spoon into something that was the texture of mouse - I think it was duck liver mouse (which there seemed to be an over-abundance of on the menu), there was some sauce that was supposed to be a mole, it was mildly bitter, thin, and uninspiring. I just couldn't finish it. In my mind I kept on thinking that the original duck mole dish from the night before was perfect. To molest the duck and fuss with the traditional spices and manipulate it all in a texture that I normally associate with dessert was just wrong. To this day my Dad still jokes about going back to Alinea and "having some foam with Alligator eyeballs." (there were no alligator eyeballs, but there were some strange spheres with liquid at one point that pretty much resembled eye balls). What you will get at Alinea will be a totally memorable experience, there's no doubt about it. The service is impersonable, if incredibly timed and attentive impeccable. If you go, try the smaller menu - you and your stomach (and your wallet) will be happy you did.
(3)
shelly p.

My husband and I finally treated ourselves to Alinea last night and I really enjoyed the "experience." I was never much of a foodie, but lately I've realized that you're not really living a "life" unless you're up for new and eye-opening experiences. We've gotten a lot more adventurous with our culinary palates and if you have the money, it will be well spent here. We did the "tasting menu" and paired it with 3 different glasses of wine (white, red, and dessert wine) based upon the suggestions of the sommelier. I was impressed with the presentation and combination of flavors in all of the dishes. Some dishes definitely tasted better than others, but I appreciated the attention and detail that was required of all of them. The service was impeccable, but I was disappointed with the ambiance. It's a small bright dining room with 5 tables all right next to each other. It felt very industrial. I was looking for something a little more mellow and intimate. Otherwise, my palate was pleased and I'll remember this dinner for years to come. Be prepared to be amazed!
(4)
Z T.

best restaurant in US. wine pairings not very good. only had 12 course instead of the 24 course. 2008-02-17
(4)
Erica M.

This place it a lot like Tru (but not quite as good). Still a very upscale restaurant and very much worth trying. They have very unique ways of serving your dishes here. We went two times and both times we were very impressed. The chef here and at Tru both started out in Evanston at Trio (which is now closed). My first date with my fiance was at Trio 9 years ago and it was an experience that I never had until that day. Definitely would recommend trying Alinea for a unique experience.
(5)
Eric L.

Out of 12 courses there are going to be highs and lows. But the unfortunately I dont remember any of the highs. There was nothing memorable about the food. The presentation was excellent and I highly recommend the wine pairing, where they present a story with each of the wines. However, the food was average and the sequence of the food seemed off. The best dessert course was artistic...yet they had 2 more dessert courses afterwards that were not merely as impressive artistically and were borderline disgusting.
(3)
Kane N.

OMIGOD... coming from a culinary town such as SF, I had high expectations. Every expectation was surpassed! This was the most amazing culinary experience of my life. From the waitstaff to the presentation to, of course, the food there was a rush of anticipation and sometimes wonder; as in "how do I eat this?". Great atmosphere, amazing food, unbelievable experience!
(5)
Katt C.

Speechless That and in tears That was how my daughter and I were both left after spending several hours at Alinea...it lives up to the hype and then some. It soared beyond the rating of Gourmet, it really is in a class of its own. You will have to know where you are going, because this little house on Halsted that holds this gem of a restaurant isn't marked. And be prepared to enter an Alice in Wonderland sort of adventure, because you open the door and you feel like you're descending into a tunnel. Doors whisper open and there is the host waiting for you...very surreal We felt SO out of place, SO out of our league...like what the freak were WE doing there, in this incredible place? Was this really happening? The menu was specially prepared for us as we're not seafood eaters, I am allergic and my pastry chef daughter isn't all that adventurous (she is now after this menu!) so we were delighted with all sorts of different entrees, cleverly plated and just bursting into our mouths. Two writers from Cooks Illustrated sat next to us, they were enjoying the Tour, while we only had the Tasting (we had 15 courses instead of the usual 12...I think that may have been because of the birthday celebration). We watched as they listened intently as each more intricate dish than the last was brought out and we laughed at the expressions on their faces. They returned the favor as they enjoyed US experiencing our delightful dinner. My favorite still is this miraculous hot potato/cold potato...I can still see the tiniest of cheese and miniature cube of butter, and I can still taste all of those tiny ingredients melding together into a mouthful of exquisite potato flavors...earthly, with the shaved truffle, creamy with the cold soup...just beyond description! We were delighted with each plating, even the lavendar air pillow that was served with the duck...it was an all senses experience to be sure. The caramal/meyer lemon/cinnamon show stopper at the end...brought tears to my eyes...I wanted several more of those, the favors were still in my mouth as we were getting ready to leave Because my daughter is in the industry, we asked if we could see the kitchen, possibly meet Grant or the Chef de Cuisine. On a very, very sad note, due to Grant's recent diagnosis with mouth cancer, he was in treatment and did not speak to anyone. We said that was totally understandable, to be able to see the kitchen was an honor enough We went downstairs and waited and we were shown into the kitchen, and my daughter was awestruck by the 20 chefs preparing all sorts of tiny, amuse bouche sized 'entrees'. We watched in awe as they delicately prepared the hot potato/cold potato entree and were just speechless. I honestly don't know what we said after Grant Achatz walked up and shook our hands. He sidestepped my question about how he was feeling, and was very attentive to my daughter after he found out who she worked for...she was nearly in tears by the time we walked out the front door. Run, don't walk...fly on the fastest plane, do whatever you can to get here before its too late...and let's all pray there's a cure for cancer...STAT!
(5)
J J.

Meh... nothing WOWed me in terms of my taste experience, however, the integrity of each dish were highly presented in an extreme creative approach from ground up which was memorable. The overall decor should be as creative as each dish. Service were decent but not the greatest. Overpriced & Overrated.
(3)
alexander p.

Delectable and divine... a wonderful experience and up there with the world's best (Michelin 3*) restaurants! if you're amenable to paying for such a great culinary experience, then you will not be disappointed. Such indulgence doesn't come cheap but it's worth it to me!!!
(5)
Jim R.

I don't think I can add to the glowing reviews of this dining experience. I would say that I enjoyed 80% of the 24+ courses. The presentation of all the courses was outstanding. The service was excellent. The staff was very friendly and quite down to earth which made the long dining experience not seem as if it was drawn out. This is not an everyday restaurant and many people will struggle with the descriptions on the menu. My suggestions...save your money, get a reservation, don't look at the menu before you go, do the 12 course dinner before you consider doing the 24, do the wine pairings and have a great time.
(5)
Eric G.

There is a reason this is the best restaurant in America. This was the best restaurant I've every eaten at and one of the best meals I've ever had. Dining here is a an experience you will never forget, Achatz deserves the hype, there is little I can say that will encompass the entire night, but the genius not only behind the food, but in it's conveyance is to be noted. For instance, eating a salad while hot rocks fill the air with the aroma of the basil placed on them gives you the sense of dining in the midst of a garden, or the cut of Kobe beef so succulent that your mouth explodes with the flavor. Each course is not only satisfying in taste but in presentation and consumption. I'm doing Alinea injustice by trying to write about the quality, just know you should go.
(5)
Ken L.

I registered Yelp for a long time but always too lazy to write reviews. I really want to give my first one to Alinea although I went there awhile back. It's the best meal I've ever had. Taste, atmosphere, decoration, service are excellent. Creativity is amazing. Every course is like an art piece. Me and my fiancee were debating to do 12 or 27 courses when we booked and finally we chose 27 courses tour menu. It's a long tour, enough time to fly coast to coast, but it's an incredible experience. We're exciting to wait for the next course. They use different tools and effects to enhance the dinning experience. I highly recommend the 27 courses meal. I felt bad for the people sat next to us who only had 12 courses and didn't know what my other 15 courses taste like. Yes, it's pricey but it's worth every pennies.
(5)
David G.

Alinea is easily the best restaurant I have ever enjoyed. The space is wonderful. Quiet with lots of room around the tables. The wait staff listen to you, make suggestions and write nothing down. An amazing show of skill! The food is endlessly engaging and provocative. Although portions are mostly one bite, by the time desert started I was full. The wine pairings were excellent. Sure it is expensive, but it is a true value.
(5)
Jeff S.

Wow! The service The ambiance The originality of the food Its worth every bit of the hype its received.
(5)
Herman N.

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.
(5)
Jess G.

Who ever said that money can't buy you love?
(5)
Monika M.

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.
(4)
Nancy C.

You've read the critics' reviews as well as Yelpers' comments. To sum it up in one sentence, this place is just as much about the sizzle as the steak. The food is very savory and delicious, and the presentation is beautiful and elegant. My boyfriend always says that dessert should never come in big portions so that you're left wanting more. Alinea gives you just that: small bites of rich flavor. There were definitely some dishes that I didn't enjoy as much as others. But this is really a personal preference issue and in the end I was still intrigued by what I was eating. The one thing that made my experience less than perfect is that for the dessert portion, the chef did not come out to prepare it for us like he did at all the other tables around us. I was really looking forward to meeting him, so I was very bummed out about this (and felt left out). But I understand that he needs a break and cannot do it for every single table. I just wish he hadn't skipped our table!
(5)
Maria S.

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!
(5)
nicole h.

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!
(5)
Ahren G.

About as good as food can get... But you'll pay for it, lol. Seriously, this place is supremely expensive, to the point where I never would have chosen to go if I wasn't dragged.. boy was I wrong... Obviously not the place to go for your everyday dinner, but it's an amazing experience. the front door is frankly a little intimidating, you kinda feel like you're walking into a psych experiment or something (the walls collapse around you as you walk toward the end of the hall).. But everything is amazing there.. even foods I thought sounded pretty gross tasted phenomenal. I highly recommend doing the wine pairing as well.. It costs more.. but how often are you going to drop this much money on a meal anyway.
(5)
Katie D.

This place is an experience everyone should have at least once. The service was exceptional, the food unique and delicious. My favorites were the pea soup, green tea dessert, and the bacon with caramel. I was joking around with the waiter about getting an empty vessel instead of the bacon and they brought the whole table out another round! The wine pairings were perfect. My only complaint would be that the final dessert--the art on the mat--had too much overpowering mint in it. Overall, an amazing experience.
(5)
Yelp R.

The food is unbelievable. Everyone said it all already, but I will say one thing different than others... I've been here 4 times, and each time I saw people taking pictures of their food -- it was really weird when someone asked if they could take a picture of MY food. Get ready for a really different experience here. I don't remember art being on the walls (but maybe there is?) -- what I remember is thinking WOW - the art is on my plate! My perception of the place was different based upon who I brought -- 4 different people. Go with someone who appreciates fine dining and someone who doesn't mind eating unusual food.
(5)
J D.

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.
(5)
Hip Mama F.

My husband took me here for Valentine's Day. I thought it was very upscale, but non-pretentious. Neither of us had been there before, so when we entered the hall and didn't see the door. I thought, what the hell did he get us into. Once the automatic doors opened, I knew we were in for a delight. We did the 12 course tasting menu. We tried foods that we would have normally shied away from. The bison in particular, it was tender and very flavorful. It was funny because I was pregnant at the time and I kept going to the restroom to stretch my legs. When we got home and into bed, I went into labor. My husband seems to believe the bison had something to do with it. LOL! It was a pricey, but well worth the dollar. The ambience was wonderful, the staff and the other patrons were friendly. I will definitely go back.
(5)
Gladies P.

Went there for our wedding anniversary and all I can say is WOW! The best dining experience of my life! From the moment we walked in, the superb service began. And when the food started coming with our chosen wine pairing, I was blown away by the complex and exciting flavors. Every piece is a work of art so everyone in the restaurant were taking pictures of the food before consuming it. Even got a chance to meet Grant Achatz. It was a perfect experience in every way. Definitely worth the $$$$
(5)
P.R. H.

FABULOUS. Very inventive menu with clever presentations using what often looked like executive office toys. We both left full after the 24 course tasting menu with wine pairings. That's a lot of courses, but it didn't feel like our meal took over 4 hours. After reading some other reviews, we both couldn't imagine needing anything additional to eat afterwards.
(5)
Murat A.

we had the 12 course meal with the wine pairing. All the dishes were so interesting, the presentation stunning! The bite-size portion was perfect and the special dishes were one of a kind. Some things popped in the mouth, spilling out interesting flavors. The wine pairing was good at times and seemed unmatched at other times. But to be truthful, the food wasn't as tasty as I was expecting it to be. Or maybe my expectations were too high.
(4)
Ashley C.

It's hard to expect anything less than earth shaking from a restaurant that was dubbed with the "#1 ranking" from Gourmet Magazine's "Top 50 Restaurants." Not once but twice. The venue is sophisticated yet humbly understated; a blank canvas for the artistic creations that will hit your table like a spray from Jackson Pollock's paintbrush. Each dish is carefully constructed, using both rare and familiar ingredients, which all equally create a complex, gastronomic dance, on the palate. In a nut shell: It's a culinary experience one should have at least once in their lifetime!
(5)
Suana W.

this is by far the most creative, original and elaborate meal that i have ever attended. the ingredients were pristinely perfect, the courses impossibly complex and overall highly impressive. the decor reminded me of a super trendy, high-class hotel when we walked in, setting the tone for the impeccable service that followed. so why didn't i give it a 4 and not a 5 with such high praise? simply because although everything was cleanly executed, i didn't feel a personal connection with the food. to me, they never became greater than a sum of its parts. i found the courses cold, sometimes austere, and never encountered anything that made me go yum, i could eat bowls of this stuff. so while i am glad i had the dining experience that was alinea, i'm not sure when or if i would return.
(4)
matt e.

I had been looking forward to my experience at Alinea for, well, as long as I had known it existed. It's is no secret that this place is just a tad expensive so this was probably a once in a lifetime experience for me. Let me just say this to anyone that is debating whether they should pay rent this month or go to Alinea. Go to Alinea. Let me say this again, forget the rent, fast for a month, do whatever it is that you need to do. Go to Alinea. Anyone that has any appreciation for this new and exciting form of food/art will love this place. Working in the kitchen of another world famous establishment just up the road I have had a lot of exposure to incredible food, but this was beyond belief. Chef Achatz's mastery of his craft is truly evident in every dish. His ability to stimulate the palate as well as the imagination is awe inspiring. A final few thoughts: -Go for the Tour menu. It is worth the extra cost. -If it is a special occasion make it known. Trust me. -If you can afford to do so, opt for the wine pairings. It makes the experience go from a 10 to a 15.
(5)
Margaret S.

Worth the special arrangements. The staff are incredibly knowledgable about the impeccable and unique menu. It has all been said and you should believe every word.
(5)
Nicole H.

Alinea was brillant and all of their courses were surprising and delicious. What an experience! We got to meet the incredible Chec Grant and I was star stuck. None of the food disappointed at all. I did deduct a star and would like to explain why... My father treated me to an evening at Alinea and we splurged and had the RESERVE wine pairings as well which is the same price as the tasting. Basically, dinner was $900 for two people. The pairings were mediocre, the food is so complex that I understand the difficulty in pairing...the issue I had was my favorite wine came near the end and it was a Spanish red. After desert, I wanted another glass. (let me back track, at the beginning our server/sommelier stated that with the pairings they will pour as your drink....) Anyways, I asked our server for another glass of the Spanish that I liked. He brought me a very small pour. At the end of the evening, the bill came and they charged us $12 for the pour. I asked about it and the server stated that because it was a reserve wine they charge for extra OUNCES!!!! At $450 a person I would think that an extra pour wouldn't cost $12. It is the principle of the issue and not the actual cost. This alone would probably lead me to NOT return. James Beard for food but not service
(4)
Amy N.

I still laughed at myself for being a poor girl having a $580 meal by taking the Halsted bus which drops us right in front of the restaurant. :-) Comparing our experience at Tru, Charlie Trotter's and Everest, Alinea really tops it all for their innovative and still tasty food, the all-senses experience, impeccable yet not snobbish service. However, that was also the most expensive meal compared to the other 3. Well worth it! Now that I've had Alinea, I don't know where we should go for our next special meal? Afraid that no restaurant will live up to the standard Alinea has set.
(5)
Risa J.

My husband and I recently went to Alinea to celebrate a special occasion. I am a bit of a picky eater, so I was a little nervous about the tasting menu. There was really no problem though because they will easily accommodate dietary restrictions. My husband and I don't eat pork, so we mentioned it ahead of time and they were sure to make a couple of adjustments for us. I also noticed that a woman nearby was a vegetarian, and for each course that included meat they would bring her something different. The service at Alinea was amazing. There seem to be more waiters than diners. One thing that I really appreciated was their occasional instructions on how to eat a course. Some courses are brought out in special serving dishes created just for Alinea. The food is presented in such an artistic way and some of the actual serving dishes are equally artistic. It's nice to have reassurance about how exactly you should eat a couple of the courses. The highlight of the meal for me was the dessert. I don't really want to ruin this surprise, but it's a gorgeous display of sweets on the table that is also super delicious! While I enjoyed most of the dinner courses (I just don't like some flavors - nothing was prepared poorly), I completely loved every bite of dessert! One last thing, prepare to be there for a while. It's a long meal with all those courses. You don't want to be sleepy during the grand finale!
(5)
P W.

In keeping w/ my "do everything at least once" mentality, my friends and I took on Le Grand Tour, the 20+ "courses" with the wine pairing. This was some time ago, but I still get a little teary-eyed when I reminisce about the deliciousness. This is a dining experience. If you are not going to appreciate the fact that this is intended to be a sensory exploration of gourmet food, science, architecture, and wine expertise then you might be better off at a local bistro where you can predict each outcome. Every taste on the menu is designed to be presented in a unique way, to bring out flavors or pairings of flavors in ways you'd never have imagined. As I recall, they actually partner with a ceramics artist and others who create plates/dishes or other devices (yep, devices) to suit the particular dish you are being served. I want to say each little bite is a work of art, is that too over the top? Each item was a sensory experience whether due to scent (using hot bricks to bring out the full scent of fresh rosemary sprigs with a particular dish, for example - -amazing and heady), for your eyes (a sculpture or sorts, with the tastes resting at the top), for your mouth (the consistencies of each food are so varied and unpredictable). Each item we ate that night was delicious and (ahem) might I say arousing?! I mean, literally, my senses were so completely aroused, it was so decadent. We ate from approx. 8pm to maybe 2am, fairly nonstop. At the end, I was full in a good way, but also loaded (the wine pairings - - perfect) and so content. The staff were all cordial and our servers had great personality. As I recall, the four of us spent about $1200, so think of it as a little food vacation that you should experience, because you deserve to be a celebutante at least once in your life. I keep meaning to go back. I'll stop now, I'm whipping myself into a food frenzy. . . .
(5)
Lily H.

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.
(5)
Eric Y.

We went to celebrate our 21st anniversary. A special place for a special occasion! Arriving at the non-descript entrance, you know you are in for a great meal when the door opens and you walk down a narrow angular corridor lit with soft red light that seems to come from somewhere far off in the distance. You turn into the restaurant and walk into a high ceilinged foyer with a view of the kitchen. It's a dramatic compression and release. The kitchen is a bustle of activity - perhaps 20 chefs and cooks working. We are escorted to the front room where there about 7 tables. The rest of the restaurant is not visible from here, but I heard there are about 20 tables. We are asked a few questions before the meal starts. These concern any food intolerances and our alcohol preferences. There are two different wine pairings - the standard and the reserve. The standard is 3/4 the price of the food and the reserve is the same price as the food. I decided to have the standard pairing. My wife decided to have a glass of Pinot Gris from Alsace. We told them we will eat anything. We were served 20+ courses. To describe each one would be too much. But there were some definite highlights. The "hot potato, cold potato" is a whimsical little treat - a cold truffled potato soup over which is floating hot globes of butter poached Yukon gold potatoes and shaved black truffle skewered with an accupuncture needle. You pull the needle out and the potatoes drop into the cold soup and then you pour the whole thing into your mouth like a shot. Wow! What a contrast of hot and cold, smooth and chunky, and the flavor lasts in your mouth seemingly forever. The "truffle explosion" is a delicate raviolo filled with black truffle essence ... a xiao long bao on steroids! Each course challenged you with it's inventiveness, complexness, playfulness, interactiveness, artfulness, hauteness. Every dish is plated in a unique way, with some of the plates custom made by an engineer specfically for the dish at hand. Our final dessert was memorable. Our table is covered by a clean vinyl tablecloth and the dessert is assembled by a pastry chef directly on the table. Dollops and balls of this and that, a miraculously congealing chocolate sauce, and then a liquid nitrogen frozen block of chocolate mousse that is fractured into small smoky pieces - it's like eating a personalized Jackson Pollock painting. The wines were excellent and there were several interesting and little known varietals that were served. The service was impeccable, attentive and prompt. This kind of food and drink requires a dedicated, coordinated and fully engaged waitstaff. The courses came out without a glitch and without undue delay. We finished our entire meal in about 3 hours. This was quite a memorable dinner, probably the most memorable dinner I've eaten. There's no way of getting around the expense of this meal but if you can do it, it's worth it.
(5)
Jaclyn M.

My now husband, then fiance, and I went in '08 our first trip and returned last summer (09'). There has been quite a bit of talk about treatment by the staff. I believe they have a knack for reading their guest and mirroring their behavior. If you feel you received snotty service, you probably acted like you were hot shit. More than likely it's do to one of two things: you are new to fine cuisine and are trying to act as if you fit in or you have eaten it all and nothing impresses you anymore. If you are carefree and whimsical, they to will join in the laughs and become less formal. Pretentious=formal. We know because our first trip was our first truly fine dining experience. We had enjoyed some great food, but not top 50 in the world. We were trying to fit in and probably gave off a pretentious vibe. Our second trip we had eaten at The Fat Duck and La Table de Joel Robuchon to new just a few. And after seeing the others at Alinea show outward signs of delight, we learned to be ourselves and chuckle at the experience...enjoying the moment instead of taking notes of highs and lows. The staff and other customers all seemed to be a little giddy with excitement through out the evening as well. Both times we observed tables that were friendly and those which were pretentious and the service seemed tailored to your expectations. I'm just saying you get what you put out, which I believe to be the ultimate customized service experience. Also, I'll just say now that I don't care about wine, so you won't get an informed review on that topic here. I did enjoy the 4 wines we have consumed there, but I lack the words to properly describe and critique them. For me it's all about two things, the food and the experience. I can't even begin to give critiques about individual dishes as we've had over 40 now, but I'll say these few things in general: 1). It's experimental, there are hits and misses: the hit ratio for our two experiences was roughly 60-65% and we didn't always agree 2). When it hits, you'll crave it forever and be left wanting more which I see as a good thing 4). the dishes illicit discussions of nostalgia and creativity 5). The entrance is great, but the inside decor is too plain 6). You'll get to hear Achatz scream profanities at the staff from the kitchen at least once, and it's hysterical dinner entertainment (not to mention it highlights his commitment too quality and consistency) 7). It's whimsical and innovative...chill and don't expect large, rich classic french dishes 8). If you go more than once, expect a few repeats. This would be fine had they been my favorites, but they seem to be the ones I don't care for. Try and go during different seasons or you might see even more repeats. 9). I haven't been to Moto so as far as competing Chicago restaurants go, I don't know which is better. But although La Table de Joel Robuchon is the epitome of haute cuisine Alinea tops it in my book and Robuchon is second only to Achatz.. Why? I'm a fan of the long tour of tastes. Execution is key just as with French masters, but it's not the same old sauces that heavily populate the world's best restaurants. I laugh when I eat Achatz creations, and find myself craving them almost weekly. 10). Although the techniques and flavors vary greatly from others in the culinary world, Achatz definitely has his favorites that you will see reused many times. Foams, freezing, gelatins, tapiocas, food delivery devices,and others are repeated frequently and loose their initial intrigue. They are rarely used to the detriment of the flavor though, as some gastronomic chefs will overlook (So I've heard of WD-50). OVERALL: My favorite restaurant, even compared to some of the European masters!
(5)
Patti B.

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.
(5)
Anna Marie C.

alinea. oh, how i love you. i was awestruck from the moment i walked in. the food, the food. each course was a surprise, an explosion of flavors, a little piece of happiness. i kept the menu. i'm thinking of framing it.
(5)
Rob S.

Wonderful experience. Food is unique and I am a big eater and after the 12 course tasting I was plentifully full. If you have the money to spend and you really appreciate culinary expertise at its best, Alinea will be a wonderful experience. Wine pairings are a must even if you aren't big on wine. You get a buzz while eating good food, and the wines are excellent- especially the desert wines. The meal goes by slowly but each dish is presented by the wait staff who explain questions thoroughly. Overall A++ performance and wonderful birthday dinner. Hot Potato, Cold Potato- those who have been already know what I mean... Those who haven't should go to find out!!!
(5)
Meesh C.

so good, SO good, SO GOOD!! I went to Alinea and of course, did the tour. I just feel like if you are going to come here and spend the $$$, you might as well go all out. However, instead of doing the wine pairing, my boyfriend and I each got 4 half glasses (2 whites and 2 reds each) and shared them. I was honestly full by course 8 (luckily I willed myself to ignore my hater stomach), so I am glad that we did not do the wine pairing. Courses I loved: Roe (1) - osetra with a clear gel that tasted like lemon, capers, and dill; brioche foam; creme fraiche; egg yolk emulsion Pork Belly (2) - A shot of lemongrass, fish sauce, and chili peppers - distilled so not spicy - the "thai distillation" part. Then a plate with iceberg lettuce compressed with cucumber; pork belly confit and banana in a coconut curry sauce; avocado puree and basil seeds; dot on the plate of "chili sauce" - cayenne / bell pepper pudding. Like an amazing lettuce wrap! Lilac (4) - Basically the creamiest, most delicious seafood chowder with perfectly cooked scallops and clams, lilac-scented discs, celery, fennel, and honeydew foam and melon balls. Perfection!! Sweet Potato (9) - Tempura fried sweet potato - creamy on the inside and crunchy on the outside. You suck the sweet potato puff off of an aromatic cinnamon stick burning at the other end. (my BF's fave) Hot Potato (11) - The flavor of potato, parmesan, and truffle was delicious. I wish the dish was larger as it was definitely one of my absolute favorites. Wagyu Beef (15) - Tender and marbled with fat. Loved the "salt and vinegar chip" Bubble Gum (18) - Tube filled with hibiscus jelly, creme fraiche, and orange gel (bubble gum tapioca pearls). You suck everything out of the tube all at once. It was so pretty I didnt want to ruin it. But VERY delicious! Chocolate (21) - The taste of this dessert was pretty good, but when Grant Achatz himself makes it for you on your table, it becomes a favorite. Cool, cool experience and presentation. If I could, I would give this place 4.5 stars because my boyfriend would start blowing smoke out of his ears if I only clicked 4 stars for this place. It was amazing and unlike any restaurant I have ever been to...but it's not Schwa. I love the rawness of Schwa, and this place made me feel anxious because of the laser-like precision with which the food is served. Dont get me wrong, the service is top-notch and does everything perfectly, but I prefer a more laid-back vibe when I am supposed to be enjoying myself. The food is fun and playful, so I think the servers should be as well. Overall, amazing!! I would go back tomorrow if I didnt have to pay rent every month.
(5)
RJ W.

An earlier reviewer said his girlfriend said eating there was like having sex in her mouth. I felt like I had sex too, but I felt that it was only after I had bent over. Perhaps the staff of Alinea has been helping the reviews of this over rated restaurant. When I am spending $500 for dinner, call me silly, but I actually prefer service that is friendly in clean uniforms. And a sommelier that is over 22. None of that was the case on my recent visit to Alinea. The food and presentation was top notch. Truly a great adventure and done very well However, the staff was surly, the uniforms were dirty and torn and the sommelier looked like he was still in college. BTW, when I called to Alinea to ask if there was always a sommelier on staff, they said yes. When I got there, there was not. As someone who has a fairly good grasp on wines, his recommendations were strictly aimed at increasing my check, not to complement my food. For the price, I would go elsewhere. Period.
(2)
M B.

Let me preface this review by saying a few things: first of all, if you are a person who thinks places like Bucca Di Beppo are acceptable places to eat, you won't like Alinea. If you think fast food is actually food, you won't like Alinea. If you are the kind of person who thinks that the more money you spend, the more quantity of food you should get, walk AWAY and never think of coming to Alinea again. Now, having said all that: ALINEA IS FOOD PORN. There is no way you could possibly replicate the experience at home, and probably 99% of all restaurants in this country couldn't come close. It is as good as everyone says it is. There were only two things I would have changed about the experience. Firstly, the reservationist was a bit snooty. For a Five Star dining experience, I kind of expect that the whole thing--from the people you talk to on the phone all the way to the guy who hails you a cab at the end of the evening--should be top notch. Secondly: the staff at Alinea are a veritable treasure trove of information. However they seemed to be a tad stiff and if I attempted to go beyond the usual "what's this??!" question format, they seemed uncomfortable and scurried off. Finally--the reviews are true. The 20+ tasting course is a lot of flavors (not necessarily a lot of food), but it is well worth it, as are the expertly selected wine pairings. To prepare for this meal, I ate very little all day leading up to it and had a nice round of cardio at the gym before I went. In summation: if you are a foodie and have some cash to burn this place is TOTALLY worth it. GO.
(5)
Dina I.

Been here 3 times: perfection each time. Can't wait for chef Achatz's new projects...
(5)
Diana C.

If I could give 10 stars, Alinea would get them all. Ate there two nights ago and am still completely awestruck. All other food seems like slop now. I"m completely ruined!!! Took pics and/or video of every course (lots of action on the plate there!). If you're interested, they're at picasaweb.google.com/diaâ€¦ .
(5)
Richard H.

Recently ate here on a trip to Chicago and would definitely recommend it to anyone serious about food. The tour could be shortened by 4 courses - a bit of palette overload going on. It's nowhere near the quality of French Laundry or Fat Duck (I've seen comparisons to both), but it is good. It is a bit pricey for what it is and I'm being really honest here. I have no issues paying $500-1000 for dinner per person if it's worthwhile. This, was not. The wine pairing for the tour was a bit too much. Luckily our table was in the smaller back room -- I say luckily because the other dining areas looked, well, not as cool. Oh and the sommelier is one seriously opinionated person! Question any of his judgments or really really snide comments and it's like World War III. Overall his picks were solid, but he could do without the slanted commentary.
(4)
Bill L.

Sublime experience. I was still hungry after the meal but this is food as art at it's finest!
(5)
Craig D.

Walt Disney World for your mouth!:-) VERY EXPENSIVE!!!
(5)
Maria C.

alinea -- what an experience! first of all, we were so lucky we got reservations. from what i've read you need to make sure to book 3 months in advance! i took my boyfriend here for his birthday. and sadly, achatz wasn't there. anyway, even walking in is an experience. everything was fun and delicious, and we had great drink recommendations -- starting off with champagne. the two desserts were a little disappointing though, one being a little too peculiar and the other too sweet. roughly 350pp. but for one of the top restaurants in the world, AND for the number of courses they offer... it's a steal. our waiter was awesome. i couldn't believe after we had sat for 4 hours! they gave us nice menus after to take home. anyway, artistic presentation is impeccable, and it's interactive/playful. achatz definitely has incredible vision.
(5)
Simon M.

I have been lucky enough to eat at some of the best resturants in the world but this place still stands above the rest. The best and meal I have ever had!
(5)
Allan H.

Part of the Holy Trinity of World Restaurant Perfection Alinea El Bulli Fat Duck 'nuff said
(5)
Micah s.

Tour de Force This is the ultimate dining experience. Alinea is the only FLAWLESS dining experience we have ever had. That was not luck because we had the same mind blowing experience twice here. Walking in you know you are some where different and some where very special. Everything is meticulous and perfect. Every dish speaks for itself. It is brought to your table with care, usually on a custom make plate, spoon, or wire. It is explained and usually a story about how the dish came to be. I also recommend wine pairings to accompany each dish. Words can not do justice to this experience. Pray for Grant because he is going through some tough time battling cancer.
(5)
Joseph J.

Easily the best dining experience I've had in years. The Black Truffle Explosion is an absolute masterpiece. People who like large portions might be disappointed (as they would with most tasting menus). Wine pairings were perfect.
(5)
Madelyn H.

since moving to chicago (and even before that), i've been dying to go to alinea. it was all i wanted for my birthday so this year we went. my experience was good but not as great as i expected from the food to the service to the atmosphere. to start, we got a lot of pressure from one of the sommeliers about doing the wine pairing. we tried to decide if it would be worth 3/4 of our food bill and just couldn't rationalize it. after saying that we just wanted to do glasses/bottles instead of the entire pairing, the sommelier once again tried to tell us how worthwhile it was. i'm sure it is if i had thousands of dollars to spend all the time. otherwise, the service was pretty nice. i tend to ask a lot of questions about the food i'm eating but at alinea they like you to just experience the flavors without knowing exactly what you're eating. so they were nice about it but told me basically to stop asking. as for the food, while many of the courses were amazing, there were some misses. i guess i've just never been to this nice of a restaurant and disliked some of the food so much that i couldn't finish it. with 24 courses it's bound to happen but i was still surprised. my favs were the pork belly with iceberg lettuce, cucumber and thai distillation. this was exactly what i thought i would experience at alinea. really interesting, different than anything i'd had before and absolutely delicious. the other things i loved were the black truffle explosion and hot potato/cold potato. again, both were amazing, delicious and crazy. as for dessert, we got the silicone mat dessert and grant achatz himself artistically placed every item on the mat for us. i was totally startstruck and the dessert itself was awesome. the main dish that i didn't like was one that was several different versions of olives. i couldn't finish it. nothing about it tasted good to me. except for the silicone mat dessert, nothing else was a true dessert. we had several dishes that were savory and sweet. i'm all about savory/sweet combinations but some were just way too strange. i like to think i'm an adventurous eat but i felt like somethings such as the smoky peanut butter dessert (which really tasted partially like cigarette butts to me) were just not good. one other gripe. before leaving they gave me a copy of our menu and we asked grant achatz to sign it, which he did. i'm an idiot and left it in the cab on the way home. my fiance has been emailing them and calling them for almost a month now and they have not responded. after spending almost a grand at dinner, you'd think they could at least call us back. this put me over the edge to the three stars. it's truly a once in a lifetime experience. i don't think i'd want to do it again unless of course i wasn't paying for it. the food is worth trying but i'm still not sure that the price is justified.
(3)
Sarah Z.

Amazing. Innovative and fun! The service was impeccable. At the end of the night, they offered me a pashmina wrap when I was feeling chilly! I really enjoyed the down to earth attitude of the waitstaff. I've been to all the other top restaurants in Chicago, and received the best service here by far. The food was great- very different. I felt quite full once we got to the 17th course, but luckily my date finished it for me! The wine offering is extensive as well. We had a 1988 Echezeaux and a 2003 Puligny-Montrachet Cru which was AMAZING. I loved the atmosphere too. Very "Inspector Gadget". If you have VIP clients to entertain, or something big to celebrate, I highly recommend!
(5)
Carolyn D.

I think I may have traveled to Chicago for the first time, just to dine at Alinea and I was not disappointed in the least! My boyfriend had dined here a few years back and it was one of his favorite meals in the US, so ever since hearing about his experience I had been dying to go. Our trip to Chicago was a bit last minute and imagine my sadness when I found out they were completely booked! "But we are travelling to Chicago just for this meal!!" Well, not really, but kinda! Anyways, the hostess was very kind and put us on the wait list, which I figured was not going to happen. I was pleasantly surprised to get the phone call the day before as I was boarding the plane and jumped for joy!! They had had two cancellations and we were in! Well, that is how it began and the rest is history. Anyone who knows about Alinea does not need to hear a review of my entire meal and I think I could probably go on for days about it, so I won't bore you. Let me just say the atmosphere is electric with the excitement of amazing food to come! The staff is fun and not the least bit stuffy. We had the tour, of course, and loved every bite of it. The best thing though, hands down, was the "black truffle explosion." I literally had tears in my eyes, it was that good! I have to mention dessert, which was served to us on our table on a silicone mat. Absolutely an art form! I won't give away the secret though! Probably the best way to sum up the meal is the fact that we dined here for almost five hours and it felt like only a hour had passed. We were lucky enough to get a peek into the huge and spanking clean kitchen and we were blown away by how quiet it was. We looked up at the clock and saw it was almost midnight! We had started at 530! I highly recommend this place if you love food and food as an art form and don't mind paying for it. The experience could be lost on anyone who does not understand what Grant Achatz is doing and achieving with such an amazing restaurant. You need to go and go NOW!
(5)
Prina B.

Simply put, my 12-course meal at Alinea was the most memorable and creative dining experience I have ever had (and possibly may ever have), hands-downs. It was worth every penny. I use the word "experience" as opposed to meal because dinner at Alinea is more than just a meal. It was evident in the chef's and waitstaff's flawless execution that every detail has been thought of and precisely planned out, from the tableware to the presentation and delivery of the food to the consumption of the food. The food was not only a work of art but most importantly, it was delicious. When I left the restaurant, the hostess even walked me to the cab with an umbrella over my head to shield me from the rain. I look forward to the day that I can go back and have the 22-course (or is it 24-course?) meal.
(5)
Lan N.

Amazing, fun, titillating, innovative, and whimsical. Chef Achatz is the Willy Wonka of the culinary world. HIs dishes were delightful. Some of the dishes were too salty and the service isn't as perfect as the French Laundry (but whose is?), but in the whole scheme of things, the 12 course tasting menu was amazing. I'm just nitpicky because I'm making an unfair comparison to the French Laundry.
(5)
Patrick D.

If you can save your cash and justify a meal for the ages then call and make the rez. Alinea will not dissapoint. Do your homework, if you must but this is a WORLD CLASS dining experiance. I consider myself fortunate not only to have eaten at Alinea but dually fortunate to have such a place in my city.
(5)
Amy S.

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.
(5)
Mike W.

Incredible, but be prepared for a test of your culinary endurance. I went when I first moved to Chicago, as some friends came to help me move in (although only after they secured reservations at Alinea). We had 9:30PM reservations, and although I expected the 20+ courses, I had no clue we would be there until 1:30AM. I nearly passed out at 11:30 around the 15th course, but a succulent veal course revitalized me. [Upon rereading my friend's blog, it was the pork cheek that woke me up] The menu is also really neat, and I enjoyed a great apertif recommended by the server. The service is impeccable. Throughout the entire four hour meal, it truly felt like we had our personal wait staff team of three. You can view photos (and read my friend's recap) of my meal here: foodite.com/foodite/2006â€¦
(5)
Drew V.

This is the best restaurant I've ever been to. Each time, the food was inventive, interesting and tasted amazing. The service was perfect: very efficient but not stuffy.
(5)
Alex H.

Easily the best restaurant I've ever been to. 16 courses of near perfection. Great service if not a bit uncomfortable in the beginning. The only issue i have is that they do not have a full bar, the only liquor they offer is for after dinner. Remember you will spend around $200 to $260 per person before beer or wine.
(5)
W.I.N. A.

I dined at Alinea a year ago for my birthday. Best birthday meal ever. Swank, sophisticated, pretentious. Brilliantly innovative, creative, gorgeous. Outstanding food. Tops Bouley, in my opinion, in both palate and presentation. And god, the presentation. Bison on a hot rock nestled in a bed of juniper branches? Mace scented pillows on which to balance your duck and foie gras? Genius. More than genius. Chef/owner Grant Achatz is a culinary savant. From the opening dish, Hot Potato (a cold potato soup served in a half-dollar sized paraffin bowl skewered with potato and black truffle) to the finish, the menu was simply superb. There were a few standouts: the salsify with smoked salmon and steelhead roe; pork with honeycomb, grapefruit and puffed pork thigh; kobe beef topped with roasted squash seeds and paprika candy. I actually shut down my extraneous senses when I tasted the duck with foie gras, quince and onion-closed my eyes and tuned everyone out. I will never forget that foie gras, ever. Sigh. The beauty of Alinea is that there is a high degree of fun hidden in all the pomp. Ice cream in Achatz's world comes in a single bite set on a the gastronomic equivalent of a radio antenna, and the hovering waitstaff insist you eat it witout using your hands. A complimentary shot glass of green liquid with what looks to be an egg yolk is set before each diner. Enquiry (or patience) reveals the liquid is a celery-base, the yellow globe a shell of madras curry; shoot it, close your mouth quickly to collapse the shell, and enjoy the ensuing burst of deliciousness. Get the sommelier with the goatee. He's a punk-rock oenophile. How can you go wrong? The only problem, at least when I went a year ago, was that it was far too quiet. My group of five in a side room apparently "chased away" a few couples who got tired of our celebratory mood. It also is rather uncomfortable to have personal conversations with a multitude of staff in attendance at all times. I've worked in personal service. I can never fully ignore the presence of servicepeople, so you either self-censor or give everybody the 411 on your business. Eh. I can live with that for another taste of that foie, though!
(5)
Ononymous C.

if i rated for chef creativity, food presentation and service, this would get as many stars as possible. but i write about the whole experience and 3 stars was the impression i left with. first of all, i don't think a 20-course menu should be offered. if i can finish watching avatard and schindler's list in the time it took to eat this meal, dinner is too long. everyone at our table took like 3 bathroom breaks. we clocked 5'45" and were itching to get out for the last 3 hrs. i don't think anything i ate made me think staying so long was worth the wait. i think a lot of it is quite kitschy, like a disney world of dining. there's a lot of drama in the presentation like having the customer or staff assemble things, funky serving contraptions. obviously a lot of thought and creativity goes into creating the dishes. extracting flavors in different ways (one dish was a liquid drink version of thai chili, lemongrass, and fish sauce), presenting food in unconventional forms (lots of gelees, one that sticks out in my mind was foie gras pressed thru chinoise so it was little pellets). playing up to sensory appeal, like having a bowl of juniper stems with a goose mcnugget skewered at the end of one (so the diner enjoys the juniper aroma), or the pillow filled with early grey tea so the aroma releases after the plate is placed on top. it's cool and all but does my food taste better? i think a lot of the dishes have too much going on but some of them do hash the flavors together very nicely. i think my favorite dish may have been sturgeon dressed with smoked apple sheet and fluid gel smoke. when it came out i had no idea what was going on on the plate but then i just started scooping stuff up and it was tasty. a couple items made with alcohol were completely too strong. mid-meal was a passion fruit rum, chartreuse sugar cube and kumquat sazerac. they told us each item got stronger but i think i got instant drunk on the kumquat. i was also a little disappointed by the last course of the day, an eggnog nugget. i almost threw up when i ate it and would have preferred something light and less toxic to end. the 2nd to last dessert, the table was covered in silicone sheets and the chef came out and did table art for a few minutes with chocolate sauce, menthol creme, coconut mousse, chewy coconut chunks, choco mousse frozen in liquid nitrogen, and other edible embellishments. it was pretty to watch but after 5.5 hrs, we just kinda wanted to leave. like any of the other top restaurants nationwide, this is worth a visit. there are a lot of interesting things done with the food--but remember when the volcano onion at benihana was cool? i feel like the food might seem better because we're told it's manipulated this way and that. i would possibly go back if there was a 3 or 5-course tasting. random tidbit, alinea is the editing symbol for a new paragraph. the start of a new thought. the logo for the restaurant is the old school symbol for alinea.
(3)
Caesar R.

Most of the other reviews pretty much cover how spectacular everything is at Alinea. I cannot agree more. The place is unassuming with the entrance on Halstead. The long hallway to nowhere when you enter is a neat illusion only to be surprised by the doors halfway down on the side. A friend and I did the tasting menu along with the wine pairing. Each of the 16 courses was great. Some over the top amazing, but all were great. The staff was amazing and extremely knowledgeable. Even better, they are very observant. I was chewing gum when I sat down, and nonchalantly, I was given a paper napkin on a serving dish to dispose of the gum. Each of the courses was paced perfectly and the wine was matched very well. The black truffle explosion was probably the table favorite. The savory courses outweighed the dessert options by a lot. The appetizing courses were delightful as well. The seasonal choices of everything was absolutely perfect. Even the watermelon with the brook trout was a good twist. It is pointless to go on and on about each course, but just GO AND GET THE EXPERIENCE. Being in New York and having a veritable plethora of fantastic restaurants, I must say no experience is as complete as this one in Chicago. Definitely worth the trip, the time and the investment. Hoping they open another concept like this in NEW YORK soon.
(5)
Don J.

This is really a four and half star review, Alinea lost half a star for its stuffy atmosphere but in a fine dining restaurant you always expect it to be stuffy to some degree. I ate here in January and like most people it was a special treat after hearing so much about this restaurant for years. My favourite dish was the plate that was a study in butter which had lobster,popcorn and curry all mixed together. A combination that shouldn't work but tasted amazing. The wagyu beef was also cooked to perfection (you will crave more however part of the allure of Alinea is that you will receive modest portions so that you do crave more). Keep in mind that two people will easily spend $500 in Alinea so my expectations will always be higher when that kind of cash is being thrown around. On a funny note one of our servers (you will have many at Alinea who are all highly trained and attentive)rebuked my girlfriend for getting her plate with a linen cover on it dirty as she put her butter knife on top of it. Funny but a bit strange to be ticked off for ultimately getting a side plate dirty. Overall a great evening but once you get the Alinea experience out of your system you won't rush back there.
(4)
Sandra M.

I had a lucky of enjoy it!! WoW such a great diner!! excellent service, extraordinary food!! everything is so perfect!!
(5)
Jessica L.

3 stars?!?!? Am I crazy??? Nope, there's a reason...I'll get to it. Overall, I had an amazing experience. It really is just that--an experience, an event. 4 hours with the most creative food I think I'll ever see in my life. For instance, I don't think I've ever needed to be instructed on how to eat each course of a meal before! But before I get to the food, let me just say that the ambiance was incredible. Even just walking into the front door, the hallway looks as if it narrows and shrinks, just like in Willy Wonka and the Chocolate Factory. Before you get to the end, this magical door whooshes open and you enter the most beautifully lit room. Soft purples, reds, and blues appear to creep up the walls. It's immediately calming and exciting at the same time. We did the full tour. The sommelier recommended (of course) that we do the wine pairing, but at 3/4 the cost of the full-tour, there was just no way I could swing it. So, we opted for wines by the glass. I felt as though my choice was not so subtly disapproved of, but no further discussion ensued. We started immediately with the Hot Potato/Cold Potato, and that was one of the most incredible things I've ever tasted, not to mention the little contraption it is upon arrival. I won't go through all the dishes, but will hit the highlights. I thought the pear bite with olive oil and pepper was incredible. It was presented in a bowl full of eucalyptus, and inhaling while eating the pear was heavenly. The waygu beef was delicious, but it was just the coolest to have the aroma-dry ice-thing accompany the yumminess in my mouth. The sweet potato on a smoldering cinnamon stick was just unbelievable, as was the bacon on a wire. I almost died with the lobster and popcorn cream and the Iberico ham dish, which allowed the ham to begin almost melting over hazlenut deliciousness. The service was impeccable and I really appreciated that they were not pretentious or judgmental. They joked around and seemed to truly revel in the concoctions they were bringing to the table. So, why 3 stars? Well, with just a few dishes left, I found a hair in my dish. The waiter was very apologetic and, both full and a little grossed out, I declined a replacement dish. Another waiter promptly appeared and asked me if he could "do anything else." This was an incredibly awkward moment, as I sure didn't want more food after 20 something courses, but did hope they would offer some sort of gesture to make up for the hair. He asked again what they could do and I realized they were putting me in the position of requesting a discount or some other accommodation. I declined, as I felt awkward and figured they would take care of it in some way, as this didn't feel like the kind of haggling I should do in such a nice establishment. Well, when the check came, there was no reflection of the hair and it was, in essence, ignored. It felt too weird to raise the issue at that point and, frankly, ridiculous that it was on me to take care of it. So, we paid. My friend left angrier than me and stated she would not return because of this. I'm still enamored with the rest of the experience, so I'm sure (if I could afford it), I'd be back. But, it did leave a not so positive impression, overall.
(3)
John W. C.

the food was nice and interesting to look at but other than that what the heck? Very expensive and I have been to 20 - 30 restaurants where the food was better. I like good food, very good food and this was neither.
(2)
Michelle H.

We enjoyed a fine 12 course experience at Alinea. I'd say the wine pairings were quite wonderfully well done. We did have three courses where we were not at all wowed by the food and that really surprised me. I will recall my past experience at Moto and say that I did not have any course that I found to be lackluster. For the money, that should absolutely be the case. Kudos to the staff who were watchful, never intrusive and completely informative on the food experiences and the wine pairings. We also appreciated the small details of our coats and car were already waiting for us by the time we reached the lobby to depart. The atmosphere was austere as one might expect. Our table was so large that my date and I had difficulty communicating without shouting, which I found to be a bummer as it was a very quiet place.
(4)
SeaChi N.

Ate here last week, writing about how great the food and experience will do no justice. The only thing I'll add is the service here justifies why you add gratuity for great service and moving forward not adding gratuity for non existent service!
(5)
Ian N.

What can you say, it's unique, unbeatable dining. My mother is on a low-glycemic diet for medical reasons, and the staff accommodated by replacing white wheat flour in the dishes. The sommelier was (of course) helpful and knowledgeable.
(5)
Miranda C.

Exquisite food, theatrical experience. Amazing - and worth every cent!
(5)
Kevin B.

I had been waiting a LONG time to get into this place and it certainly didn't disappoint! Each dish was a delight and held surprises. It is no small feat to completely twist your perception of what dining, or even food, is or can be. Nice twist at the end with the dessert....COMPLETELY unexpected. Not easy on the wallet, but there aren't many places like this in the world. I'd do it over again and again if I could.
(5)
Omar R.

Look I can't add more to what other reviewers have already offered up. This is a unique experience - while this does not go to the extent of Moto in terms of over-the-top scientific creativity, I give Alinea the edge on simple foodie excellence. Given Chef Grant Achatz's health troubles, I'm not sure where Alinea will go in the future. Book now. This is a culinary experience that is unmatched. And go for the 24-course Tour menu.
(5)
lynda r.

Just got back from dining at Aliena...most amazing dinner I have ever experience...from start to finish.....the best part was the dessert,only because you get to have the chef present it....if you ever want a dining experience you have to try Aliena.....
(5)
Jeff H.

I feel like I could either keep this brief or write 6 pages. Suffice it to say that this is a thoroughly top-notch dining experience in every dimension. My tongue got whiplash from the tastebud roller coaster of this meal. The finest of fine dining I've ever had. Pay no attention to the celebrities you will no doubt be dining with.
(5)
Aimee C.

Alinea is a one in a lifetime experience, worth exploring. If you have one meal on earth, let it be the tour. Alinea is a distinguished restaurant with minimalistic charm, the facade is understated, but as you walk through the front door, down a long corridor to doors that slide open, you are greeted by a smiling host/hostess. Without a reservation, don't expect to be seated. And make your reservation well in advance, they typically book up to two months ahead. Alinea offers two menus, the tasting (12 courses) and the tour (24 courses). Both menus can be paired with wine by their master sommelier, Scott. Each course is innovative, inventive, spectacular and unbelievably arranged and presented. The inventive techniques applied, from creating foam, pureeing vegetables, grilling meat on hot stones and freezing with liquid nitrogen. From the gentle presentation, the unprententious atmosphere, to the exquisite timing, Alinea is the epitome of dining excellence. Never did I wonder about a nuance of my experience, anticipation of my desires were satiated.
(5)
FM G.

Jesus... WOW! This place is absolutely amazing... a feast for all of the senses. This really shouldn't be thought of as just a restaurant, but some sort of sensory experience. I won't soon forget this place. Everything has already been said...the chef is a genius and everyone I had contact with, is beyond superb. I love the minimalist decor which accentuates the food so well and strangely enough, I think the absence of music (at least I didn't hear any), works very well. Art meets science meets food....FABULOUS!
(5)
Kelly V.

Wonderful experience. It waiters are very attentive, very professional and very knowledgeable about what is being served. The food was amazing. I recommend you try it at least once, may break the bank but worth it in my book if you like to try something new. The menu is awesome and they matched the drinks, food and bread choice up perfectly. The dry ice thing was cool to. My sister and I were there since she had a conference and I was tagging along. We did the 12 course with the drink pairings. Worth a shot at least once in your life time if you are in Chicago.
(5)
Mark Z.

Truly one of the best dining experiences ever! Have dined here four times and each time is just as good an experience!
(5)
James K.

I've only been to Alinea once, so I can't give an all-encompassing take, but I will definitely be going back at some point, despite the 800 dollarish tab for two. Without spoiling anything, Alinea was full of unexpected twists and turns from before we even found our way inside. While the restaurant provides a novel approach, full of science-meets-cooking gastronomy, the distinct flavors have the substance to ensure that the experience is not gimmicky. Alinea has a vast wine list that is filled with treasures that are surprisingly (relatively!) reasonably priced at a fraction of the markup of many high end restaurants. Sadly, though, unless you're dining with a big party, it's pretty impracticable to limit yourself to a single full bottle for a meal that covers the entire spectrum of familiar flavors (plus some that are totally new to even well experienced first-timers.) We instead opted for the wine pairings which included about 12 half-glasses for the Tour menu and incorporated a few familiar and many obscure varietals. However, at least on this particular occasion, neither of us felt like the pairings were truly on, and got the impression that a lot of the wines were selected more for their gross margins than their compatibility.
(5)
Bryce S.

Innovative flavors, jaw-dropping preparations, beautiful presentations. I was, but shouldn't have been, surprised that in 2006 Gourmet magazine rated it the number ONE restaurant in America ( epicurious.com/gourmet/fâ€¦ ). Some of the dishes are created from the much-lauded "sous vide" cooking which explains some of the unique textures presented in the dishes. The kitchen hums with an unexpectedly quiet and efficient energy. I was unfortunate enough to have only the 12 course, and wish I had room (and money) for the marathon 24. Remember, though, a "course" can be as small as a bite-sized morsel (for one example, think Gobstopper on crack). Service was excellent. Case in point: my wife left her butter knife askew on the edge her bread plate and a waiter -- thinking the knife might clatter onto the table -- swooped in to adjust the knife to keep it on the plate! Make reservations and come prepared for an exquisite experience. Upsides: - The best in high-end cuisine. Period. Downsides: - Expensive, but you get what you pay for. - Might be intimidating for the non-foodie.
(5)
Luther Z.

This place is for the nouveau riche... Plainly and simply the most pretentious excuse for dining I've ever experienced. I'm not quite sure what all the raving over this place is about... is it a status thing, to say that you've dined there? The only thing I really enjoyed about the experience was the service and the atmosphere. Yes, the preparation and presentation of the dishes are creative and unique, but I'm still missing something, something I really don't care all that much to get.
(2)
Walter C.

This was a highly anticipated meal for us. My aunt loves this place and I was excited that we got a reservation. First, I wanted to take a big party there, but the host who spoke to my wife was rude and belittling. He lectured her and just made her uncomfortable. We had a pretty tight schedule, so he informed us that how can we even consider eating there the same night we arrive in Chicago. You want to bring some children too, not at their place. This still didn't discourage us from eating here during the only free evening we had and without the kids. The food was good and the presentation was impressive. There are quite a few tricks that enhanced the eating experience. But just like foam and air, the first few times was impressive, but after a while, I think it just there without adding to the meal. I think it is a good place, but not was impressed. I wished they have a full bar also.
(4)
maggie c.

Black Truffles...drooling still. I cannot even express or find enough words to decribe how delicous Alinea was. I would be happy to eat scraps that fell on the floor! I am not one for the upscale -sitdown for a long time- and can't wear my jeans- dining experiance. But if you bring me back here I will do whatever you tell me to do. anything.
(5)
Brandon K.

My first meal at Alinea was the most amazing meal I've had in my life (and I don't exaggerate). I did the tasting menu two years ago, the massive tour menu last year, and last month with the single 20-course option they have on the menu. I was not quite as impressed with my last dining experience as the first two - I got the impression that the restaurant is now focusing more on efficiency, and trying to increase its throughput of customers per night to generate more revenue (just my opinion). Regardless, the food is still awesome, as well as the service and presentation. It is definitely a must-do if you have the disposable income and the time, and I look forward to coming back again in the future!
(5)
Melissa P.

Before I actually went to this place, I had hesitations that maybe this food wouldn't be super great but just super gimmicky. After going to this place, I can tell you that all the strange stuff you hear about isn't gimmicky at all. Everything that's done to food at Alinea is done to make it taste better. I loved my dinner here.
(5)
Kelley P.

One of the absolute best meals of my life! I loved the decor, the glassware (including the depression-era glasses one wine came in!), the staff were *excellent*. My friend and I even got to go into the kitchen to watch Achatz (from afar) work! Every dish left me wanting more. I forgot to take a photo of one of my desserts, which the waiter asked Achatz if it was okay to bring me a second one, which he happily obliged. The staff makes sure that you have an incredible dining experience, and I was not disappointed! I would fly out to Chicago again just to go here!
(5)
melissa g.

What an amazing experience.
(5)
Patricia H.

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.
(4)
Karen C.

Over the top and amazing. When I saw that this place was ranked higher than French Laundry on the Gourmet Magazine list of top 50 restaurants, I knew that I had to go. We had the "tour" menu which was 23 courses and the wine pairing. At 9:30pm on a Thursday night, we started our "tour" and we left the restuarant a little before 2am having experienced an explosive array of flavors and combinations. I have to admit, I was tired and sleep deprived from the flight that day so I slept through course 21(even though Paul tried to wake me up) and somehow woke up with chocolate on my face, but it definately wasn't due to the lack of innovative and delicious flavors. Ok, not bad I managed to have 22/23 courses. :)
(5)
kelly h.

Went here when it opened a couple years ago and it is still my top dining experience.
(5)
Amanda Z.

This is the best restaurant in Chicago! The food is excellent-- innovative and beautifully presented. They also have some fantastic, very rare wines. I definitely recommend doing the wine pairings. Expensive, but worth it. It's a truly unique experience.
(5)
Gonka D.

I mean, come on, of course this is going to get a 5 star rating. This place is unbelievable. I can not fault the service, food, or atmosphere - only my own lack of adventure when it came to a couple of plates...I just don't like lamb! Thankfully there were many many more dishes that more than satisfied my appetite and curiosity! I took my boyfriend for his birthday and we were amazed by the attention to detail each server provided. They were so precise with every movement we were initially a little on edge...did we belong here? My boyfriend made a comment about the white sauce on the plate only to realize it wasn't a sauce...it was the plate. The shiny, white, glistening plate that was clearly so perfect he mistook it for a sauce. I replied to the waiter that my bf wasn't used to seeing plates so clean and that immediately broke the ice...they liked us - they really liked us! The service was impeccable - down to a piece of bread which had somehow fallen from my plate to the table but was so unworthy of a hand to pick it up they came back with utensils to scoop it up and take it away! The first dish, by far one of my favorites, was the "hot potato cold potato" which has been spoken of in many other reviews. One single sip of soup with a tiny potato speared at the head of a pin along with a single piece of chive, butter, and cheese. So tiny but so delicious...a great start to a beautiful meal. This dish was in Chicago magazine (if I remember correctly) and became the reason I had to come! We are so grateful that Grant has recovered and survived his bout with cancer therefor giving us a chance to sit amazed and in awe of his talent over a 3 hour meal which we will NEVER forget. When we finally walked out onto the street I felt like I had been on vacation. It was a surreal experience with a lasting impression that I had become a tiny part of Willy Wonkas fantasy land.
(5)
Dana F.

"It's the possibility of having a dream come true that makes life interesting." - Paulo Coelho It was a year ago when I discovered I was going to be one lucky lady and dining companion at Alinea. Never in my wildest dreams did I imagine that I would be able to experience the work of Grant Achatz, one of the pioneers of molecular gastronomy. In a rather abrupt turn of events, I did not go, but I promised myself that I would take the initiative to make reservations. It only took another six trips to Chicago, but as I walked down the red-lit corridor, I knew that the persistence would be worth it. My dining companion and I agreed that we felt some sort of adrenaline rush when we entered the restaurant - the innovation and passion at Alinea seemed contagious. You can't just take anyone with you to a dinner that spans five hours. I can't imagine many people whose company I could tolerate for five hours without aiming for the other party's jugular (and I'm at a restaurant with knives, perfect!) but Ryan is different. For such a special ocassion, I am glad that I was in the company of one of my best friends. We were also the youngest people in the restaurant. Although this probably wasn't surprising, it did allow us to befriend our servers and make jokes about Indiana, fixed gear bikes, and my post-Black Truffle Explosion state. One particular server/ thespian did a great job impersonating the hand-to-the-chest and wide eyed response to biting into this particular dish. Each of our servers was entertaining, personable, and played along well with the theatrics of dinner. I refuse to chronicle each course of the meal, taste-by-taste. Not only would be much like reading the spoilers to a movie, but my decision to dine at Alinea was for the overall "experience." To recount the evening in such a methodical manner would diminish the sensory experience and destroy the elements of surprise that make an event like this so interesting. What will I divulge? - Eucalyptus leaves can taste like oysters. (And no, they are not genetically engineered a la Monsanto.) - All of the following may be white: Lemon, coffee, licorice, black pepper, and halibut. - Three words: Black Truffle Explosion. It's one of Chef Achatz's signature dishes. - No Nutella-banana dessert that you consume will be as tasty (AND have an interesting texture) as what you will experience at Alinea. - You'll have the opportunity to peer into a kitchen that strives for nothing short of perfection while you wait to be seated or on your way out. - The painstaking attention to detail is commendable - even the food vessels have a purpose and tell a story. Oh, to have some of that vintage stemware in my ideal art-deco apartment...* - And you may just have the chance to eat with your hands at a three star Michelin-rated restaurant. On the way home, we were presented with menus, which recount dinner in very few words. The menu is meant to be pictoral: blurry circles represent your courses. The relative position of the circle on the page (left or right) is indicative of how sweet or savory the dish is. The area of the circle is proportional to the size of the course. On the cab ride home, I thought of how this menu tells a story full of twists and turns, in the same unexpected way that my adventures in Chicago and dreams of graduate school have unfolded. * Should have brought the "big purse."
(5)
Garth P.

Obviously the food was amazing, but the service felt like we were being rushed and the atmosphere was a little too stuffy (even for a 3 star restaurant). Certainly worth the expierience.
(4)
Shirley H.

Dining at Alinea was more of an experience than anything else. It's all about visual presentation. Not saying the food wasn't good but I found all of the dishes came off just a little too overly complex in flavors more than I'd like. Each dish consisted of so many flavors that I can no longer taste the ingredient itself. The two dishes I like the most were the hot/cold potato and the dumpling. It's simple yet contained the most original umami taste you can get from such simple and elegant dish and longing for more. Four stars only because what I look for in a restaurant isn't just the dining experience itself, but I'd hope the taste of each dish would bring me to new height yet I was a little disappointed. Great to try once if you have never been.
(4)
Daniel K.

Great meal with imaginative and unexpected creations. A few courses were truly special and stood up an otherwise above-average menu (relative to this class of restaurant of course). Our party enjoyed our meal but left dinner a bit underwhelmed as the theater of the meal outpaced the food itself and our sommelier was a real flop. Although the reserve pairings were well done, less the double occurrence of sake, the sommelier himself detracted from the experience- a real dud.
(4)
Andrea R.

I was a little worried that I wouldn't get the "true" Alinea experience since I was dining here while pregnant, but nothing (pregnancy, dietary restrictions, etc) could keep me from enjoying a meal here. I've driven by Alinea countless times without even noticing it (thanks to the unmarked door). There's not much to notice inside as well with the minimal decor, but you're not here for the atmosphere. You are here for the food, presentation and service. The food was amazing (I loved every little course), but the presentation was even better. Every course kept getting better and better (both taste and presentation), but it was the last dessert course that really blew me away. I didn't think anything could impress me more than the 2nd to last course, the green apple edible helium balloon, but I was wrong. One of the chefs came out and we watched him litearlly create artwork on our table. After all sorts of interesting concoctions there was an explosion, which turned into white chocolate mixed with beyond delish frozen fruit. I was in pregnancy heaven. The several servers that are assigned to your table also don't miss a beat throughout your meal. At one point my dining companion dropped something on her dress and they had a shout wipe within her hand within minutes. The service was so good that I almost expected them to have a new dress waiting for her and a drycleaners onsite. Now THAT would be impressive. Drycleaning onsite or not color me impressed, but then again I should be for Alinea's steep prices. I don't know if I could justify the cost of additional meals at Alinea, but I'm so happy I experienced it just this once after reading about all the hype for years. And yes, it lives up to the hype.
(5)
David M.

It's everything they say it is. Always hard to justify spending this much for a meal but for a special occasion it is an experience worth doing at least once.
(5)
William R.

Some of the best food I ever had but worth the price? Maybe... p.s. yelp sucks
(4)
Alex M.

given the involved reservation process, financial preparation, and insane [but deserved] international acclaim, no one even considering eating here needs me or any other reviewer to detail the amazingness in store for them if they manage to snag a ticket. suffice it to say, Alinea is the most fun you will ever have with food. it has been a year to the day since i first ate here, and i'm already thinking about selling my body again [to science, this time~] for the chance at another meal. is every single bite from each of the 20+ courses going to be the "best" of any given ingredient you've ever had? probably not, though many of them will be--and it annoys me to no end when people ding any restaurant for not meeting that ridiculously unattainable and unimportant bar. each bite will, however, be the most inventive, exciting, and enjoyable one of your life, provided you know how to appreciate food and picked your company right (bring me next time if there's a doubt!!!)
(5)
Ken B.

I wanted an unforgettable present for my partners 40th birthday and succeeded with giving him a night out at Alinea. It was perfect, beautiful, and a explosion of culinary euphoria like nothing else we have ever experienced. It was mysterious and magical from the moment we entered the Alice in Wonderland pink hallway that got smaller and smaller as we walked towards the *shockingly* hidden sliding Star Trek doors that quickly opened and left us gobsmacked as we were greeted by the hostess and swiftly taken to our table! The atmosphere is slick, mysterious and cool. Everything is done perfectly here. Seriously. If not, I'm sure there might be a beheading station in the back alley for those employees that do not possess perfection! We had the 20 course extravaganza. Each course was art. Each course was exciting. Each course perfection on a plate. The service is bountiful, knowledgeable, swift and professional. It was the most money I have ever spent for dinner. It was the most money I have spent in a 3 and a half hour period without walking away with keys to a house or driving something off of a lot, but, I would do it again and again. I hope it's not a once in a lifetime experience because it was such a tremendous experience. After we "experienced" the dessert finale (which I've been told you can see on YouTube), we were whisked down to our waiting cab and shot back into the real world. Damn the real world, I want to live in Alinea land for a bit more time........please!
(5)
Brett F.

Had the extreme pleasure of a second visit to Alinea this weekend for my Mom's birthday with special guest, Caroline A. Impeccably impressive as always to say the least. If you haven't had the opportunity to get to Alinea yet, try as you must to do so! The culinary tour is undeniably mind blowing, but their newest concept which brings the wonderment of the kitchen at Alinea right to you with the 'Chocolate' dessert finale is truly unbelievable. Plated right on your table by Grant himself, or his insanely talented Exec Chef, Matt, it is an experience of the highest caliber in sensory mind-meld. They have also made a few minor tweaks since my last visit which should be noted. First up, they are no longer offering 2 menu size selections ("taste" and "tour"), they have gone to an exclusive 20 course full tour only format. They also have upped their game, if that's even possible, and now do bring a special individualized course to the table acknowledging special events and such. Way to improve the unimprovable! I can't say enough good things.
(5)
Rachel L.

Despite the first-world tragedy I endured in an effort to get reservations (see my first review for details), I did miraculously manage to secure a table for my party of four. The short version: It was whimsical. It was innovative. It was the best meal of my life. The long version: There is a moment of anxiety and excitement before dining at Alinea. You've heard the stories, or maybe you've read up on molecular gastronomy. Then you arrive and the doorman gestures toward a dark, Willy Wonka-esque hallway that gets more narrow with each step. You think you've hit a dead end when, seemingly out of nowhere, a door slides gracefully open. As you gaze upon the host's smiling face, you realize: that moment outside wasn't a moment after all. This feeling is going to last as long as your dining experience does. And so, it begins. Each course will come out, meticulously plated, with an experienced and friendly waiter right beside you, explaining how to eat what's been set forth in front of you. Without giving away too many specifics of the ever-changing menu, I will say you're likely to find yourself sucking up one course through a test tube, kissing another, eating one course without any hands, and another directly off the table. Intrigued? Then I'll continue! Should you choose to do wine pairings with each course, which I strongly recommend, the sommelier will pour you a smorgasbord of varietals, including a few you've probably never heard of before (ie: Zibibbo). With each pour, there will be an accompanying story about where the wine came from, and why the flavors within make it the perfect pairing. Overall: Grant Achatz's progressive style of cuisine is pure genius, and the experience is joyous and genuinely enchanting. For better or worse, I guarantee you will leave with a new perspective on the unbounded future of the culinary arts. I hope to someday return to Chicago and do it all over again! Counsel: "Like" Alinea's Facebook page for up-to-date information on when new reservations will be released, same-day dining options, and upcoming projects, such as their forthcoming collaboration with New York's Eleven Madison Park.
(5)
Tracy T.

I would highly recommend this place. I was brought here for a post birthday celebration. So we ended up with 17 courses plus wine pairing and did the white truffle addition. Really there's nothing bad I can say about this place. The servers were knowledgeable about the foods and wines. Every time I got up to use the bathroom my napkin was always nicely folded when I got back to the table-oh and they even pulled out the chair for me each time (perfect gentlemen). The food it self was amazing. Few of my favorites was kinki fish, black truffle explosion, white truffle course..
(5)
C.A. O.

Scoring a ticket to Alinea is half the thrill. Upon entering, your senses are disrupted by a darkened hallway carpeted in grass. It's just the start of disorientation. To make a long meal short, Alinea is high on theatrics, modest and gregarious waitstaff and highly pretentious food made fairly approachable through laugh out loud and iPhone video worthy presentations. I had a lot more fun than I expected to have. But mid way through 14 courses we decided that the flavors are more agreeable and the tastings more satiating at Senza. So in the end, other than the spectacular butterscotch dessert - save the $1100 and enjoy truly outstanding molecular gastronomy at Senza.
(3)
Jonathan Y.

In my four years as a member of Yelp!, I've written a grand total of two - count 'em, TWO - restaurant reviews. As much as I consider myself a foodie, I'm just not big on writing about food. And even though I've had the pleasure of "collecting" over 20 Michelin stars from dining standards like Wolfgang Puck's Spago to bucket-list restaurants like Thomas Keller's The French Laundry and Per Se over the past few years, I've never really felt compelled to write a review about any of them. Then I dined at Alinea, Grant Achatz's Michelin three-starred restaurant in Chicago at the forefront of American molecular gastronomy. FOOD: First things first: at Alinea, unlike the aforementioned The French Laundry and Per Se, food is as much about spectacle as it is about taste. The plating and presentation of the dishes here were by far the most creative I've ever experienced. A few were gimmicky (e.g. four pieces of seafood entangled in seaweed atop a giant piece of driftwood), but most were functional - and all were extremely fun, especially the green apple balloon and the "cracked" white chocolate egg. Now if you're worried that Chef Achatz is all style and no substance - as I was - let me reassure you: some of his dishes were among the best I've ever eaten. The aforementioned "four pieces of seafood" were the best bites of crab, lobster, and clam I've ever had, the corn dish was out of this world, and you can't go wrong with two of Chef Achatz's signature dishes: "Hot Potato, Cold Potato" and "Black Truffle Explosion." My sister and I also went to town on the final dessert, the "cracked" white chocolate egg that covered the entire table, and finished the entire thing, which was no easy feat considering it was the 19th and final course - and also the largest. SERVICE: Like any Michelin-starred restaurant, the service here is top-notch - dishes always arrived with razor-like synchronicity, every course was explained thoroughly, crumbs were always brushed away, and my wine glass was never left empty. If I have one complaint, it's that I felt the service here was a bit more relaxed than what I've experienced at Thomas Keller's restaurants or at Joel Robuchon's three Tokyo establishments. The servers were always professional, but they had a more casual attitude than what I'm used to at restaurants of this caliber. Some people don't like the "stuffy" atmosphere of fine dining restaurants, but if I'm gonna pay an arm and a leg for a meal fit for a king, I don't mind being treated like one. AMBIANCE: Other than the darkened entrance hall with its neon outlines and grassy walkway, I was not particularly impressed by the decor of the restaurant - it's mainly black and white with accent lighting in various shades of neon. But I think that's kind of the point. Each of the food presentations here is like its own work of art, so the restaurant itself is like the blank canvas upon which these works of art are presented. Nowhere was this more obvious than during the "cracked" white chocolate egg dessert course, which utilized the entire table - covered with a latex tablecloth, of course - as a canvas. I will say, though, that the noise level in the restaurant was a bit on the louder end, which again created a more casual atmosphere than what I'm used to at Michelin-starred restaurants. VERDICT: I'm not an easily impressed diner, and I don't like writing food reviews. But Alinea surpassed all of my expectations and then some, and my dining experience here prompted me to do the unthinkable: to write a review on Yelp!. And that's just it - you don't just have dinner at Alinea; you have a DINING EXPERIENCE. One that I will never forget.
(5)
Jessica O.

I loved every moment of this. Yes. Alinea is expensive. Yes. Alinea is hard to get tickets to. Yes. Alinea is absolutely worth it... because it isn't just a restaurant. It's a dinner and a show all in one. You walk in and immediately are transported as you walk through this little magical hallway that is decorated according to different seasons (my husband has been before and says it was different the last time he came). You are greeted by super efficient but not-too-stuffy staff which take you up to the table. They were able to accommodate me with my pescetarian/pregnant-girl needs without so much as an issue. It was just sublime. We got to experience 14 courses of inventiveness, deliciousness, beauty, and it was all accompanied by spectacular service. I also was given some different non-alcoholic sodas and drinks that were very herbal, light and floral. I know not everyone can afford such a meal. I'm a lucky girl. But I would say that if you can afford it, even if you think it's ridiculous... try it. Just once. It's definitely worth the experience.
(5)
Hannah H.

I did not know what to expect from this restaurant - I've heard that the restaurant itself looks like any other 'ordinary' building, without the name blazing about. They have valet, but you can find parking a few blocks away (non-permit). You enter the restaurant, and you walk down a short corridor that has purple lighting, and enter to your left. You are greeted by literally 5-7 men, dressed in suits, asking you the same question - 'How are you doing this evening?' We were seated in the dining area on the ground level, a booth with some comfortable cushions. The waitstaff seems very particular in the placement of your beverages, and cleans up with a damp towel of any morsel or droplet of liquid that gets on the surface of the table. I tried the Green Tea/Grapefruit/Lavender, which was like a grapefruit sparking soda, with a hint of ginger. My cousin had the Ginger Citrus, which tasted literally like a strong ginger ale beverage (definitely better than the one at Wow Bao's). We had the Tasting Menu, and I expected probably a small morsel of everything, but I was actually surprised with the amount that they give you for each plate. We first started off with the English Pea, and it tasted like green pea ice cream - slightly thick and creamy, and it was quite nice. The next was the Shad Roe, which tasted like a bacon tempura ball with a twig of bay leaves used as a skewer. The Distillation was a wine glass of Thai liquid, which was the least favorite of the dishes - it tasted like red pepper flakes with a hint of floral. The Pork Belly, which was my favorite of of them all, was in making your own spring roll with this rice paper that has beautiful little flowers within, and the restaurant presents you a glass platter of different ingredients that you build with - the braised pork was just delicious!!! The next dish we had was the Sturgeon, which were cubes of sturgeons with leek and croutons - great creamy sauce with smoked apple ribbon running across. Next was a cute little 3-part bowl with different tempered-Jonah Crab - it contained lobster mousse, king crab with crusted avocado, star anise bubble (which tasted creamy and black licorice-like). We had an offer of a glass of Sassporillo - really strong orange-colored root beer (not a fan of it). The next plate was the Filet de Boeuf, presented as a clock set-up, with little spoonfuls beef tongue (which was my absolute favorite since it was so awesome), duck was bleh, wagyu beef was kind of soft chewy, the panko too overly fried, the mushroom was just like a wet mushroom, cocksical (from the rooster) was gelatin-like - interesting experience. Next dish was the Duck, with cubes of duck with mushrooms, a cylindrical foie gras encrusted in dehydrated orange. Next was a spoonful of truffle ravioli - liquid 'explosion' of truffle inside. Next was the Earl Grey, the plate being set upon a fragrant Earl Grey pillow - the plate itself contained rounds of lemon curds with Earl Grey graham bits and a hint of rose water throughout. Next was a Chocolate dish, a trio of chocolate - chewy white bits, menthol, pudding, and several coral-like frozen chocolate at the end. As an extra treat, the restaurant gave us a ball of chocolate with melting cream (which was heavenly and good for the chocolate buffs). Our last dish was the Bubble Gum, which was a glass test tube-like filled with long pepper, hibiscus, and creme fraiche - I liked the bubble gum-flavored tapioca balls. The whole experience took about 3 hours, and be sure to ask the waitstaff if you could take a tour of the kitchen - it's cool to see a behind-the-scenes look at each of the carefully-made dish. You get a copy of the menu with explanations of the circles at the end of your meal as a 'souvenir.' Overall, I'm glad I had a chance to experience a restaurant that's rated as one of the top restaurants in the world, and the fact that it was located in Chicago! If I had all the money in the world, I would probably dine here everyday. It's quite interesting to get an attentive service like this, and enjoying the beautifully-presented food that actually tastes good as well! +Yay for this restaurant getting 3 Michelin stars - Chef Achatz totally deserves it!
(5)
Bindi D.

I am so late in writing a review for this place. However, my memory of the food and experience has not dwindled one bit! This place is incredible, as most have written. Suggestion: go big or go home. If you are eating here, go for the 24 course. It is well worth the culinary journey! The food is... just go there! Sneak Peak: They have the ability to take the flavor from bubblicious gum and create a shooter, just for you! And that was the C class of the experience! I look forward to my next culinary journey at Alinea!
(5)
Mary I.

If you have the means, and you are actually looking at yelp reviews to decide, stop. Just go. It's an experience. I'm only reviewing to give a word of advice on the wine pairing. We got it, and it definitely boosted our experience, but we were not aware that almost half of the wines were desert wines. Not my favorite. In fact, I get massive headaches. If we had known this ahead of time, I'm sure we would have asked for an abbreviated pairing without the desert wines. I bet they would have done that for us. If not, you really can't go wrong ordering a bottle of champagne to sip throughout the meal. Small sidenote: If anyone went there this fall and took pictures of their food, would you mind sending me a message? I'm trying to make something for my boyfriend for valentine's day, and we were too embarrassed to take a picture of every single course. I'm kicking myself for that.
(5)
Ferdinand H.

I planned a trip to Chicago around a visit to Alinea. Extreme? No. Dining experiences are remarkably memorable, especially when the company and conversations are exceptional. Conversations spiced with delectable and creative flavour combinations are even more memorable. The Tour menu our party selected held 26 courses. We took the suggested wine pairing (and another bottle of Kosta Browne Pinot Noir 2005, despite a subtle disapproval from the sommelier) and set out to enjoy every tiny morsel. Except that 26 small portions turn out to a rather hefty meal. It takes discipline to taste every flavour in turn, especially while trying equally hard to savour the flavours of the paired wines and of course their interaction on the palate. It's hard to say whether I was successful, but it was a marvel of pairing creativity. It's intriguing to me how much asian cuisine is pulled into the repertoire of the Chef's imagination -- but clear Vietnamese, Japanese and Chinese influences are present along with more N. American culinary heritages from Italy, France, Britain and the like. (Earl Grey was used in the dessert, so... back off!) While I can't say that I was ecstatic during every course, I can say I was ecstatic for many of them. Not every combination worked perfectly to my tongue - but that doesn't detract from my sense of amazement at the detail and courage it takes to decide to create a tasting menu of such breadth and depth. Intimate seating, and elegant, visually soothing, non-distracting decor assures the patron that their attention will be focused on the food. Honestly, it's so very worth paying attention. 5 out of 5.
(5)
ILoveyou L.

Such amazing attention to detail. The execution of the plates, and amount of work that goes into each dish is astounding as you would expect from a Michelin 3 star. A lot of focus on aroma, and texture. One course for example had duck done five ways. Confit, seared foie, mousse, rillete, and seared breast, with 60 different garnishes. The staff wasn't pretentious like i had expected them to be. Kind of like hanging out with your buddies, but with amazing knowledge of food. In all it is a once in a lifetime meal. But like a few others, had said prices were very high, even by a 3 star standard. You can get a similar dining experience at 11 Madison park for less, with the same focus on flawless dining. However Alinea is deserving of every accolade that it has received.
(4)
Ellen H.

Returned to Alinea last night for the second time and it was as miraculous and wonderful as it was four years ago. Service remains PERFECT - friendly, knowledgeable and gracious. The woman at the next table had a LONG list of do-not-likes which had not been given in advance (so inconsiderate) and the team handled it all with smiles. The food was absolutely divine though I would have rather had smaller portions and less sweet items - I'm likely in the minority on both points:) I wouldn't go with the reserve wine pairings again - just wasn't worth $250pp in my opinion. They were tasty and went very extremely well with the food, but I imagine that's the case with the $150pp pairing too. I think the food pricing is fantastic - worth every single penny and then some. So I'm happy to overpay a bit for alcohol, but the reserve pairing struck me as just a touch too much for what you get (both quality and quantity). Will absolutely be back on our next trip to Chicago. Remains one of the best restaurants in the world in my opinion.
(5)
Helen S.

So first, me in a nutshell: - Will eat anything - Never been to Michelin restaurant before this - Even writes Yelp reviews for McDonald's As you can see, I don't exactly have the most refined taste. In fact, I hadn't even heard about Alinea until a few months ago, and I never in a million years expected to find myself here, athough I've drooled over the yelp pictures quite a few times. So I was literally speechless when my boyfriend brought me here for a belated birthday dinner, making me the luckiest girl ever :) PROS: Everything, which is something that I rarely say. My expectations for Alinea were through the roof to begin with, and high expectations are rarely met, not to mention exceeded. 1) Service - top notch. Humor/social-skills are definitely part of the servers' job description because everyone we encountered was personable and funny. They also seemed to have an innate sixth sense (or they were just eavesdropping constantly) because it was like they could tell when we needed to get up for the restroom. We even got a quick tour of the kitchen after our meal. 2) Decor - stunning. It felt like we were in a museum and we were afraid to touch anything. I hope my future house will be this pretty. 3) Favorite dishes - I was trying to pick a single favorite but gave up. - Venison: interactive make-your-own wrap. I had no idea what venison was until my bf explained that it was deer :( It's super tasty though. - Apple: piece of breaded brie/apple/onion skewered by a cinnamon stick. I'm going to go burn cinnamon sticks for decorations now. - Scup: family-style olive salad, chickpea chips, mint sauce, and a WHOLE fish. We were confused by this course since it's completely different from Alinea's otherwise minimalist style. Loved the salad and chips, and the fish was very tender. - Dark Chocolate: pumpkin ice cream-filled dark chocolate pinata. I'm a fan of all things pumpkin so I'm almost required to love this. This was the last course and although I was bursting inside, I kept wanting another spoonful. - Notable courses: scallop shaped like tofu (what is this nonsense), a bunch of spoons with different items on each (flavors meant to complement one another), a squid dish named "woolly pig" (confusing name), an ice sculpture (which was actually a course), and peppermint snow sitting on really cold rocks (I accidentally touched the rocks, ow). CONS: - Oyster leaf tasted like a leaf to me... - Too much truffle. Which isn't really a complaint because that's like a kid complaining about too much sweets. - A few of the dishes sauces were a touch too salty Overall, I'm thankful for an amazing experience. Now I'm going to go work off those 3000 calories.
(5)
Garrick L.

The day had finally come for our dinner at Alinea! I have never tried as hard as I did to get a reservation at ANY restaurant as I did with Alinea. Since they announced they were switching to a Next-like ticketing system, it became an obsession of mine for over a month to check their website and Facebook page every half an hour, eagerly waiting their release of August tickets. Being from out of town, I only had 3 nights that would have worked for my schedule so that made it even harder to secure a reservation. On that fateful afternoon that the tickets were released, I only found out about 15 minutes after they went on sale and they were almost all sold out. I was extremely lucky to snatch up the last available table for 2 for the day that would work for me. Tickets to this restaurant were tougher to get than Justin Bieber concert tickets! (ok bad analogy) The many hours of my life spent religiously checking their website was worth it. It was by far the best dining experience ever. What all the other Yelpers have already said is true. Simply amazing.
(5)
Kevin W.

I don't need to review the food. It's a fixed menu, nothing disappoints. End of story. What was a big dilemma for me was the wine - pairing menu? By the glass? A couple of bottles? What to do! My one gripe about Alinea is the lack of transparency for the wine program. There is no detail provided about the pairing menu prior to dining, other than the cost of ~$150. From what I gather, this includes 9 or so small pours of wine. The sommelier was a bit rude when I told him we'd not be doing the wine pairings. After reading many reviews and talking to friends who had been to Alinea before, it seemed it was not worth it. I would have happily spent $300 had I felt it was the right thing to do, but others told me otherwise. I asked the sommelier about starting with a sparkling, then white, red and finishing with a dessert wine. He quipped that "That is NOT how our pairing menu is set up" as if I were trying to knock it off. I ended up letting him choose three wines for us that were from the pairing menu but not offered on the wine list. The tab came to $77 with tip for 2 people. My glass was never empty, I loved the wine and I spent 1/4 of what we would have on pairings. In the end, sommelier delivered, despite his curt demeanor at the beginning of the night. The rest of the waitstaff was fantastic, the food was astonishing and fun. One of the best meals of my life. I'm not dying to repeat it like I was Schwa, but then again Schwa is like having your fun friends make you a badass meal - not a fancy, jackets-required dinner like Alinea.
(5)
Natalie N.

Perfection on a not so traditional plate. There were a couple of courses through out our 3 1/2 hour meal that I disliked, but they were inventive and an experience no other restaurant is capable of recreating. Stunning pieces of artwork that tasted better than they looked. The flavors are carefully thought out and executed perfectly. (I am still drooling thinking about the piece of foie gras I was served. Easily, the best Ive ever had) I was a little worried about the service from the waitstaff and sommelier due to the reviews I have read on both. They were fantastic. They were joking with us all night and the sommelier was very pleasant. It seems like they feed off of your energy. So if you're quiet and cold to the waitstaff that is what you get in return. They were very interactive with us so I have no complaints . Paid $1000.00 for two for dinner, wine pairing, tax and tip and even with that price tag, I would do it again. I feel lucky to have experienced the delicious madness that is Chef Achatz's cooking.
(5)
jenny m.

One of the most interesting dining experiences I've ever had. As a going away present to myself (I'm leaving Chicago for lesser of a food paradise), I decided to splurge and go to Alinea with a friend. From the moment we walked in until the moment we left, our every need was taken care of. I know the attentiveness and attention to every possible detail should be standard for a restaurant of this caliber, but it was still impressive and I loved being so waited upon!! I won't waste time going in to detail about each of the courses since the menu changes, but I will say that my favorites were 4 bites of seafood served on drift wood, the black truffle explosion (signature dish), and the desert which took up the whole table and is impossible to describe in a way that will do it justice! I will also say that while everything we ate was delicious, it's the unique presentation and the creativity of each dish that really makes this such a fun experience. We also did the wine pairing and it was totally worth the extra $$. Each wine was a great accompaniment to the course(s) and the sommelier, while a bit of a fast talker, was very knowledgeable and gave a great intro to each of the wines. This was by and far the most expensive dinners I've had but also ranks up there with one of the best. The food, the service, the attention lavished upon you as a diner, it all just adds up to a wonderful dinner experience. While I won't be rushing back (wallet needs a break!), I will without a doubt go back again in the future.
(5)
Calvin Y.

We came here to celebrate our 2 year anniversary and walked in with high expectations given the pedigree of the chef and the accolades that the restaurant has garnered since its opening. We were not new to deconstructed cuisine, having eaten the tasting menus at Providence and a few times at Ink, but still we were blown away by the dishes served that night at Alinea and also the warm atmosphere created by our wonderful waiters. Highlights of our meal - duck 5 ways served with a colorful art piece of 60 garnishes, seafood (smoked fish, raw, marinated), raspberry soda pop, completely edible apple taffy balloon which created many laughs as we kissed the balloon and spoke with our helium voices, hot cold potato, and ultimately the grand dessert in which a chef came out and decorated our table with 2 different sauces before cracking a liquid nitrogen filled chocolate ball of delights onto the table. We passed on the wine pairing but if you are into wine, you should definitely go for it. We watched the table next to ours enjoying their wine and the restaurant is quite generous with their pours. Altogether a wonderful meal which would have only been made more perfect if Chef Achatz was able to sign the book that I brought with me.
(5)
Caroline W.

Wonderful. I don't know if it's hands-down the best meal of my life, as I've had plenty good grubs before, but this was one of the very few times (the other time being e by jose andres in vegas) where even the dinnerware was amazing. The dessert course we had was hilarious, almost like a performance art piece within itself. I'm glad I had the good fortune to eat here before I die...
(5)
Christine V.

BEST meal i have ever eaten in my life. Not only is each dish presented in a unique & beautiful way, turning food into art, but each dish tastes as good as it looks! Not a single dish was disappointing. 5 stars to each and EVERY dish...only downside is that most of the courses are literally ONE bite. So after eating that bite, you wish you had more to enjoy, but that's it....just ONE bite. The meal is 22 courses, but you won't feel stuffed when you leave due to size of course. We went in a group of 6 (max # they will take)..and the experience lasted 4 hours. There are 2 sizes for wine pairings you can add ($160 additional, or $100 additional for 2/3 the pour of each wine). It's too bad they don't have a non-alcoholic pairing. They had this cranberry/pomegranate juice mix that was delicious...a little fizzy, a bit tart, but mostly sweet. This is the first restaurant I have been to without a sign! I guess it's so well known that it doesn't need any more attention than it already has...so don't be surprised if you drive by a regular looking building. Only sign with the restaurant name is the valet sign. Reservation process: On the 1st of each month, phone lines open for booking 2 months later. You will have to call and hang up repeatedly until you get through...and when you do, you'll be put on hold. But..it's WORTH IT. Regarding the meal (see pics for each course): No bread, no amuse busche. Just start off with the first course and finish through. Favorites: Mussel, razor clam, hot potato/cold potato, black truffle explosion, & yuba. Some of the dishes are very playful...as in you "play with your food." Others are displayed in a unique way, such as "antennae," where the yellowtail snapper is hanging from a wire & you eat it without using hands. "Lemongrass" looks like a mini-fishtank, or what reviews call food in a test-tube. The ends are sealed with a jelly/ dragonfruit so the contents don't spill out. You suck on it like a straw and everything (mostly liquid contents) fall into your mouth. Lastly, there is a dessert finale where they plate the whole thing on your table (lined w/ silicon sheet). Pay attention to the WHITE liquid! Small detail you might miss if you aren't observant. When they put this liquid on the table, it forms SQUARES, not circles like most liquids do!! Super cool! The chocolate mousse dipped in liquid nitrogen tastes better when it melts a little b/c it is similar to chocolate ice cream; in the beginning, it has more of a "dry" crunch taste. It's also cool to watch them turn the banana cream liquid into creme brulee right in front of you. DO NOT READ ON IF YOU DON'T WANT SURPRISE SPOILERS regarding playing with food. When we first sat down, our waiter brought us what he called "centerpieces." Looked like a little baby garden grown on a rock with soil. He told us it was for decoration...and not to eat or touch it. Later, this centerpiece actually became our salad! (They bring you a baby pair of scissors & u cut your own greens and place it in the bowl of dressing & tomatoes...which we originally thought was a soup). I loved the element of surprise. There is another dish (short rib) where you have to assemble the plate and add the ingredients to make your own giant ravioli. (DO NOT ADD TOO MUCH SALT...i mistakenly added all of each ingredient..which is fine..but don't add all of the salt). There is a dish called hot potato/cold potato, where there is a pin that holds a fried hot potato ball on it among other things...you pull the pin down and out, and the hot contents fall into the cold potato soup below it and you take the whole thing like a shot so you have the sensation of both temperatures in your mouth. Very cool. Lastly, there's a dessert dish where there are different colored cubes which represent different flavors. You get to choose, mix & match the cubes, to blend the flavors in your mouth. Choose wisely, b/c not all combinations go well together..haha. After reading this, I might have ruined the surprises, but it'll still be very fun. Loved Alinea, loved the food, the service, the art, everything. Will definitely return one day.
(5)
anna n.

Came here on my visit to Chicago back in September. Apparently this restaurant is really hard to book reservations for but luckily one of my friends called and they had a cancellation so they were able to fit us in last minute. First off this is a very unique restaurant. Totally different from any restaurant I have been to. It was an experience unlike any other. It was entertaining and a feast for your eyes but I must admit not a feast for your tummy. You can definitely tell that the chef put much work and thought into the presentation of each dish. We ordered the tasting menu which came with 13 courses. Every course was unique and different. Some courses were really good but some I thought were just ok. You could do wine pairing with the dinner but we opted to order just a bottle of wine. Which I think is the smarter approach. The wine pairing cost an additional 120 per person on top of the 150 you are paying per person for the tasting menu, if I remembered correctly. It definitely was not a cheap meal and will take a big chunk out of your wallet. So why the three stars you might ask....the staff I thought were pretty uptight. We tried to take pictures of our food and at times our flash would accidently go off and they would come up to us right away and remind us that we need to stop using the flash. What's the big deal right, I am sure no one is bothered by it and if we are paying the price that we are paying I feel we should at least be able to take pictures freely. On top of that there was no music at all in the restaurant and it was really quiet. I felt so uncomfortable and felt like I couldn't talk or act freely. I felt like I was being watch like a hawk by the staff, it was not a very comfortable atmosphere at all. I wish the staff and atmosphere would have been a little more relaxed and chill, it would've made the experience so much better. Total price for the four of us was around 800 bucks. A big thanks to our friend who was so generous to treat us to this very pricey dinner. I definitely don't regret trying Alinea because it's something you gotta try for the experience of culinary art. But would I come back..most likely not. One time is good enough for me.
(3)
James T.

What an experience! If you are a foodie or just like to be treated like royalty this place is great. Over 20 courses it is quite the experience! We were greeted by name at the door and waited to be seated in a kitchen viewing area. The kitchen was immaculately clean and had a silence to it even though it had over 20 people in it buzzing around preparing food. The dining room was small and incredibly intimate. Perfect for a very special night. I had the wine pairing which I would share with my wife. If you are not a big drinker as in 20 courses paired with wine is too much. I would not recommend getting the pairing. 3 plus hour meal and feeling amazing at the end of the night it is well worth it. One thing I have to mention is the price. For 2 people, with 1 wine pairing and tip you are walking away down 6-7 bills. Kudos to Alinea!
(5)
Alice L.

I'm not going to go into too much detail about the dishes. Part of Alinea's appeal is the element of surprise. Centerpieces come and go, each anticipating some later dish to come but temporarily remaining enigmatic and vaguely inorganic objects vaguely conceivable as food. Things like Hot Potato Cold Potato and the Black Truffle Explosion are standard on the menu, but there remain many more spots throughout the twenty-ish courses for novel permutations of flavors. The wait staff is immaculately attentative and do a good job throughout the meal of offering explanations and backstories as to the chef's inspiration and intended concept. What I really enjoyed about Chef Achatz's cuisine was that, besides being obviously avant-garde and exquisite, it's really just quite tasty. I'm a pretty adventurous eater, but at the end of the day I still tend to usually prefer food that's more on the comfort-food end of the spectrum. Despite the inventive presentation and combinations of flavors, many of the dishes I sampled here during my meal thrust forth flavors that were ultimately quite fundamental and familiar. Chef Achatz manages to retain essentially the heart and soul of many various cuisines from around the world and convey some core essence of the food despite dressing it up in his particular style. There was nothing on my menu that I thought was particularly out-there in terms of its flavor notes, but days after my meal I'm still thinking about and craving this or that dish. Beyond the hype and aesthetics Alinea also excels at the substance of food, cooking each morsel to perfection and deftly distilling its flavor notes to a pure and robust core. If such a thing as a food high exists, Alinea provides it in spades. My experience was lovely in every way, and I can't wait to come back again.
(5)
Mia B.

This place does not need another review but it was such a great experience, I had to review! This is definitely a special holiday, knock-someone's-socks-off kind of place. My husband and I went for our fifth wedding anniversary and it was amazing. The presentation, the decor, the staff-everything was top notch. I don't want to get into any details because it is something you should experience on your own. So book your reservations, get dressed up and go. What a great dining experience in Chicago!
(5)
Camille P.

Dinner at Alinea is probably the craziest meal I've ever had. Really. Throughout the evening, my awe was expressed in many ways: chair dancing, jaw to floor, moaning and groaning, and constant eye rolls of pleasure, just to name a few. There's no way I can come close to describing with any real accuracy the intricacies of this extraordinary experience so I hope you find my photos and commentaries at least entertaining. Here are a few highlights: The table's centerpiece was a live garden. Yes, let's start there. A LIVE garden, on a slab, dirt and all, center of the table. We were instructed not to do anything with it initially, but that it would come into play later in the meal. Understood. First to arrive (that we were allowed to eat) was the steelhead roe with watermellon, kaffir lime and the cutest, teensiest, most delicate little cucumber with the blossom still attached. Adorable. Then a fried morsel on a vanilla bean. It's receptical was built specifically for the mad scientist, himself. Then a massive seaweed platter holding 3 'sea' items. First was an oyster leaf in an oyster shell with a mignonette. That's right. There was actually no oyster at all. Just a leaf in a shell. Tricky. Then a raw scallop with an ale and old bay foam. Increadibly more delicious than I can convey. Then my first ever razor clam also with deliciousness too complicated to describe. Next was this little stick. It was made from the skin that forms on the top of the 'whey' of tofu. They peeled it off and deep fried it, then wrapped it with a wonderfully sweet prawn, rolled it in sesame seeds and stuck it in a fancy aioli. Who thinks of this stuff? Then the English peas three ways. When this 'bowl' arrived, it was hot and cold all at once. You start with the top... Then open it up to find the freeze dried stuff with olive oil blobs and grapes... Then remove that section to discover a silky-smooth puree. Unlike any pea soup I've ever had... I got quite excited for the next course when the marked our table with a pair of scissors. I knew I was going to get to snip away at that center piece. I was right. We added the baby chard, mizuna, thai basil, cilantro and more to our tomato heaven. It was like eating soup and salad at the same time. The flavor of the broth alone may have taken the cake for my fave course, and then add the fact that I get to play with my food by adding LIVE lettuces and herbs snipped from our own table garden?! Whaaaaa?!!! This is what they like to call "hands-free" dining. It's one little bite on a skewer that you simply remove with your mouth. Yeah. Fun. Less important were the ingredients: Mackerel, mango, bergamot flower and who knows what else. Then a little mushroom garden with a cream infused with pine (yes, pine... as in 'cone') and a bunch of other interesting ingredients. I think they were going for a forest-in-your-mouth sensation. Success. Oh! And then there was "hot potato, cold potato". A warm, creamy potato soup with a mini 'cold potato' on which a slice of black truffle rested. There was also a little cube of butter and parm on the mini skewer which melted into the soup upon removing the skewer from its resting place. All carefully dropped into the soup which was then gulped from the little bowl. This one was fun too. Here's the fanciest little lamb dish you'll ever see. I can't tell you all of the components but I can tell you that this was one to merit the chair dance. Wonderful! A favorite at the table (and amongst Achatz followers) was the "Truffle Explosion". A one bite raviolo filled with juicy truffle heaven. It rested on a spoon that sat in a bowl that had no bottom. Yes, a bowl built only to hold a spoon. The garnish is a tiny romaine leaf, black truffle and shaved parm. Ridiculously delicious. Here's a whacky one. First, remove the glass plate containing a bunch of little garnishes like blackberry, fermented garlic and olives from its base. Then construct a devise with the tools provided on which to hang the pasta that was somehow snuck to your table in the form of a second center piece. Fill the pasta with decadent braised short ribs and strange garnishes of your choosing before wrapping it up and eating it like a taco. See, I told you it was whacky. You can barely see the little octopus tentacle resting next to a smooth, set eggplant puree with coriander and more. Take the bite then wash it down with the frothiness in the bowl. This was the intermezzo to clear the palatte. Coconut snow with yuzu. Just don't lick it directly from the frozen metal or you'll end up like Ralphy from "A Christmas Story". Ouch. I loved this course, too! All kinds of crazy stuff that a normal person would never pair. There were squares of peach puree, basil, balsamic, jasmine, mozzarella, creme fraiche! I was like a kid in a candy store... I had so much fun mixing and matching flavors and textures! Full review on blog.
(5)
Jonathan P.

THis place is really different. It was like 19? courses when I went. I can't believe it used to be 26. Anyhow, it's not so much a meal, as it is an interactive experience. Some of the dishes require you to put in a little work not a lot, to put it together. Everything is pretty small. THe most impressive part was the dessert, which they make onto (literally) your table, and you eat if off there. So you should go here under the following conditions: Big time foodie (not me) Super special occasion like anniversary or getting married or something (again not me) Really really rich with nothing better to do (not me) Friend has a gift certificate and you're going to be moving out of CHicago soon (me) Anyhow, surprisingly laid back, I thought it'd be super uptight, I felt like I was just in someone's really fancy contemporary home. I had a good time. Didn't try any cocktails other than their juice, so I can't really comment on that. The only downside is I was still kind of hungry afterwards and ate when I got home, although I eat a lot. Also it's expensive at 200, although for ultra fine dining it's pretty low. Make a reservation wayy way way in advance.
(4)
Nathan N.

This is really the greatest restaurant I have been to in ...forever. For a truly special occasion, this is the place to have a great time. Those who give it 3 or less stars are not serious reviews. (Since 3 or less stars is just a0ok and 2 is i have had better..) It is unfortunate that some people had very specific bad experiences there but that is more of a rare occurrence from what i have read. Read any of the other 5 star review and you get the idea. IK have been to other chef tasting restaurants for about the same price and no other place match both presentation and taste. My wife and i came with 4 other people and every one of us was blown away by the quality and service. I could go on about the food and the service and the presentation, but there are so many reviews that articulate better than i would or could. This review is really to say that if you are on yelp undecided about this place, my answer is JUST GO!
(5)
Anthony F.

The best restaurant in the United States. I've eaten at almost every Michelin 3-star (and a number of the 1 and 2 stars) and there is simply no comparison. The food, the presentation, the service is all beyond belief. So good. Be prepared for a full night experience and don't make plans later...you are likely only to get a reservation at odd times (5 PM and 9:30 PM were the only choices available to me and I called right when the reservation window opened) and the experience lasted over 3 hours. Also, be prepared that the only thing available is the tasting menu, which was fine by me, but if you like to make choices, go elsewhere. The one negative, in my mind, is the absence of a bar. Only wine is available with dinner. We passed on the wine tasting, which was very pricey for some pretty modest wine selections an ordered an Australian Cab instead, which was still overpriced (hey, it's a Michelin 3-star restaurant, you expect those 200% mark-ups), but a little more reasonable. If you are in Chicago and don't mind dropping $350 a person after taxes and tip, I highly recommend.
(5)
James J.

This place is simply amazing!! The best food I have ever had in my life!!
(5)
jesy b.

Halfway through the meal, my cheeks started to ache from smiling. We were well into the next morning before the smile finally wore off. The entire evening was a joy. It took a few minutes to get comfortable in the dining room, as the wait staff grossly outnumbered diners and the diamonds from our neighbor's bracelet nearly blinded me. But by course 2 or 3, we had settled in, relaxed and had one of the greatest dining experiences available. Our waiters were all wonderful, each letting themselves be actual people instead of the fine dining waiter-bots you see at some other restaurants. My (many) fears about my relative lack of fanciness were quickly relieved. The food was, of course, spectacular without being overwhelming or needlessly gimmicky. The wine pairing was (drool) so, so good. The dessert was a bit on the tart side for me, but the table was full of fun spring colors so I wasn't complaining... mostly because complaining would have slowed down the shoveling of food into my mouth. Oh, and the after dinner coffee was really good. I think they said it was Intelligensia. Excellent choice. All in, if you have the means, and a solid 4 hours to spare at dinner, put Alinea on the list.
(5)
Rayid G.

Can't add much to what everyone else has said but my experience was as good as I expected it to be.
(5)
Candace C.

The Skinny: on the cutting edge of innovation, this place deserves it's accolades (5), service is profession if not a little bit anal (5), value - well, we travelled across the country to get here... and it reigns as one of the most memorable dining experiences we've ever had... well worth the plane ticket, hotel and the cost of the prix fixe (5). My hubby has been harping about going here for the longest time and finally we were able to fit this into both of our schedules. We had poured over pictures of his "coffeetable" cookbook (bible more like! and really, not a cookbook for home chefs... like who has liquid nitrogen at home?) and were really psyched about coming here. It was well worth the travel and wait. I think the thing that really sold us was Chef Achatz's versatility. I mean, really, we expected all this crazy stuff coming (hot potato/cold potato, that truffle in a ravioli... OMG! so good) out of the kitchen but then he all the sudden surprises us with a delicious squab/foie gras on puff pastry dish that certainly displays pure, traditional French technique. My hubby and I have that dish totally ingrained in our memory. The way that this restaurant differs from some of the other molecular gastronomy places is the balance of techniques. You need a balance of the old and the new - otherwise it's just some gimmicky thing that will be passe with differing food trends (like foam). The chef definitely uses his art judiciously to enhance his raw materials - not to overwhelm them. Finally, the service. Okay, I was a little perturbed that my flash went off a couple times by accident and the camera nazi quickly reminded me that we weren't allowed to use flash (like instanteously). However, despite all of this, the service was quiet, attentive and professional. Our server was a little stoic but definitely acted like he knew what we were eating. When my husband got a little dribble on his shirt, the server rapidly and discreetly handed him a small packet of Shout wipes to help get out the stain. Really great service! The actual icing on the cake was when Chef Achatz came out himself and served the final dessert course. Of course, he didn't talk much other than to explain the dish. He looked kind of gaunt and tired which is probably in light of his medical condition. We really appreciated the gesture of him taking the time out of his busy day to serve us the most memorable part of the meal. For that we are truly grateful!
(5)
Angelina C.

Everything I imagined and couldn't imagine. My only disappointment was that Chef Achatz went to all the tables around us for the dessert presentation, but since we had one of the last reservations, he had already left by the time it was our turn.
(5)
Dr. J.

Giving this 2 stars b/c my date and I are sick from the dinner we had May 8th, 2013. If you had dinner tonight, please chime if you got sick too. We had 9:30pm reservations. Such a disappointment that a highly rated restaurant would make BOTH of us sick.
(2)
Diane L.

Alinea is a one of a kind, once in a lifetime (if you're lucky and enought of a foodie to spend the bucks) exoerience. We managed to get in while visiting Chicago last November on a waitlist for a Wednesday night. Fortunately for us, someone canceled their 9:30PM reservations and we snapped them up without a second thought. To start, entering Alinea is like entering someplace out of a Tim Burton movie. It is very Wonka-esque and a hint at the irreverence of what lies ahead. Alinea is in fact, theater as much as food - interactive, innovative and entirely fun. They offer one menu only, a tasting menu with the selection of 2 different wine parings, a standard pairing and a reserve. My advice to you, go all the way. You will not regret it. I will not go through each course as enough have already done that, but like others have said, all of the courses are outstanding, while several are unforgettable and they are all incredibly innovative and your participation is required. We left Alinea feeling completely satisfied and completely delighted. The meal and the experience was completely worth the price of admission. If I had to pick which was the "better" meal, Alinea's or The French Laundry, I would, and am, declining to choose. They are at opposite ends of the spectrum, both executed flawlessly. They are my 2 favorite meals of all time. If I had any disspointment with Alinea at all, it is that Chef Achatz, who was in the kitchen on the evening we dined, left for the night before I thought to ask to get a picture with him. Oh well, I guess I'll just have to go back...
(5)
Nancy S.

Truly the most amazing experience I have ever had at a restaurant. It was also one of the most expensive meals I have ever had, but well worth it. The combination of ingredients used in the many dishes are unique and creative and often sound like they would not fit together, but are complete taste sensations. The various wares they use to serve the courses are mini works of art and not like anything I have ever seen. As long as you are willing to spend the money don't skimp by not doing the wine pairings. It does add to the already exorbitant price of the meal, but the wine pairings truly compliment each dish. I have been to many fine French restaurants, but none of the wines in those restaurants complimented the dishes as well as what I experienced at Alinea. This is an experience worth having!
(5)
Adam A.

Huh. Having a Yelp page for Alinea seems a bit odd. I don't think you really need me to tell you to go to what is universally regarded as the best restaurant in North America, but, well, do it. Alinea is the gustatory equivalent of going to a high-class call girl (er, I assume)--your mouth will do things you didn't know it could do. Worth all the hype and more.
(5)
Natan P.

Flat out the best dining experience of my life. I don't want to be that guy who gives everything away, so if you get the chance to dine here, definitely do it. I have been fortunate enough to eat at a number of the "multi-course" restaurants, and while I've been impressed with all of them, this one wins hands down. Their combination of creativity , design, and flavor is second to none. Simply put, no matter how beautiful the dish, they won't serve it unless it tastes great as well. I really believe this is what separates them from the rest. Bravo!
(5)
Mark K.

Probably the longest meal of my life, yet I'm not complaining. I think it's time to talk about the finer meals in life because I don't want people to think all I do is go eat Chinatown Ice Cream Factory and go to Public Libraries every day of my life. I had the pleasure to go to Alinea with 5 of my best friends last year on our first trip to Chicago. The stars were aligned when we rented a duplex which was literally 5 blocks away. We were there for a week long film festival, and there was indeed no better way to kick it off than scoring a table at Alinea! We had the 24 course tasting menu that started at 915p and lasted until 2 in the morning. I'm not going to go into each and every dish, but I will let you know that when the meal was over and we were walking home from the restaurant, I can still remember the joy that within each and every one of us, and the smiles on our faces. Alinea is ranked top 5 in America and top 10 restaurants in the WORLD, so know that this does not fall in the category of "cheap eats". What it will fall under is "most memorable meal ever" and "best eats". When they said life is too short to drink cheap wine (and eat cheap food), Alinea was one of the those restaurants they had in mind. If you love food, and have money to throw around or are celebrating a life changing event, this is the place to spend it. Best of luck getting a reservation! Definitely plan as far ahead as possible!
(5)
R A.

Simply the best dining experience to date. I am not a TRUE foodie but I have had the pleasure of dining at some fine establishments and let me tell you if you think Mastro's, Arroyo Chophouse (if you are in LA), Flemming's, ETC is top-notch then you don't know what you are missing! Our meal consisted of 23 courses and paired with wine. I never knew that venison could be so tender and flavorful, or that a piece of driftwood and shellfish would make you feel nostalgic about your having breakfast at you favorite beach (2000 miles away), or a truffle explosion that makes you feel like you've died and gone to heaven. Not only is the food delicious, but you gain knowledge about the origins of different foods and most importantly just how delicious the right combination of flavors can enhance ANY food that you may doubts of. The servers and sommelier complete the experience with their knowledge and were never snobby. To top it off, me being from California, there was a flurry of snow waiting for us outside as we left the restaurant that was a nice finishing touch to the night. It's expensive, but all one-of-a-kind experiences are!
(5)
D. L.

Of all the places I have been before I can't believe I forgot to review Alinea. What really is there to say though that others haven't? Yes, it was hands down the most incredible, memorable, "once in a life time" food experience I have ever had. They were very accomodating to my poultry only/vegetarianism ways. The restaurant is gorgeous, the staff bend over backwards for you ( except the sommelier... he's an obnoxious as*, but from my experiences most are) and there seems to be a surprise at every course. My advice... go in with an open mind and think of it as you're going to the theater, relax and enjoy. Am I running back? No, but not because it wasn't fantastic, but because I'll give it a few years for the chef to come up with some new tricks. It wouldn't be as fun with out the element of surprise. If you haven't been don't let your friends ruin it for you by telling you what to expect ahead of time.
(5)
Shadi N.

i feel like its a culinary sin to not give this place a full 5 stars... but im giving it 4.5... i hope i don't get struck by lightening!! Alinea was amazing, the experience the service the people. The food was so mind blowing, you're constantly being surprised and confused and left scratching your head. So why -1/2 a star? Despite all its greatness, i just wasn't a huge fan of the food, the experience was amazing, but i just don't see myself ever craving something i ate there... and i feel like food no matter how complicated it is, should leave you dreaming about it tomorrow. One of the biggest biggest issues i had with my food was that it was WAY TOO SALTY. and i have an extreme salt tooth, i put salt on everything i add salt to salt and vinegar chips, so i can handle salt... and i couldn't handle some (most) of the dishes that were brought out. My friend felt the same way. Now unfortunately i don't know if it was just a mistake that day and someone slipped? or if that's just how it is.. but it made some things difficult to swallow. I loved that they gave us menu's after the dinner, i actually ended up leaving my menu somewhere, and when i called they were happy to send me a copy to my home. But they never did. =/ sad and lame. i absolutely recommend the experience and i hope the salt was just a fluke.
(4)
Mariah C.

So here's the deal. The food is great-- no surprise here. It's Willy Wonka fabulous, and you'll probably eat stuff (and combinations of stuff) that you've never had before and will never eat again. The food is art, the art is food (you'll understand after you eat your centerpiece), and the exquisite attention to detail is...well...exquisite. The service was fine-- I didn't find it to be over the top stuffy, but it wasn't overly friendly either. The waitstaff was pretty smirky with each other, and I could actually overhear them gossiping and making fun of some of the other patrons in the restaurant (we were seated close to the service station in the middle of each room). The wine...made me mad. That's right. It was offensive. I expected our food to be expensive, and I was ready for that. What I wasn't ready for was a $500 wine bill. We decided to do the "reserve pairing," and in all fairness, we were warned it was going to be a little more expensive. The wine was good, but it certainly wasn't great-- and our 4 glasses a piece (be prepared for a splash of wine every other course), just shouldn't have been that expensive. You're getting a few mouthfuls of wine that retails for $80/bottle. So go for the food-- but save your money when it comes to beverages. Drink a glass (or bottle) of something really nice before you go, and save your money for something like...the cost of a month's rent.
(3)
John B.

Amazing experience! By far the most creative food I have had and most of the dishes were the best iteration of that food item I have ever had.
(5)
David H.

Gives Thomas Keller's The French Laundry in Yountville stiff competition for my favorite American restaurant. Chef Achatz's pedigree is clearly represented in all of the dishes, from his time with the aforementioned Keller to the legendary Ferran Adria. This is by far the best restaurant in Chicago and better than any of the three star offerings in NYC, eclipsing even per se in all possible categories. Do not miss an opportunity to dine here.
(5)
Sam C.

I know I'm going to get alot of backlash for this but you know what. I'm going to be true to myself. Alinea is first and foremost one of the cutting edge restaurant in the US and I've been wanting to go for the longest time. They invent flavors I haven't had and actually has woken me up in terms of flavor and texture. The following is what I had: 1) Macintosh Apple Cider 2) Butternut Muscovado, finger lime, West Indies 3) Oyster leaf mignonette 4) Sea Urchin with white chocolate, yuzu, wasabi (top 3) 5) Lobster - trinity, sherry, chervil 6) Top Neck Clam - shiso, soy, daikon 7) Otoro - Thai Banan, sea salt, kaffir lime 8) Corn - huitlacoche, sour cherry, silk 9) Arctic Char - sage, bourbon, upland crest 10) Hot Potato - cold potato, black truffle (top 3) 11) Matsutake mushroom with pork belly, huckleberry, pine 12) Black Truffle explosion - romaine, parmesan (top 3) 13) 3 styles lamb (shoulder, belly, sirloin) with 50 different condiments 14) Woodcock tempura - lingonberry, shallot, oak leaves 15) giner - five other flavors 16) carrot - coconut, white sesame, caramelized honey 17) balloon - helium, green apple 18) Dark chocolate - rye, birch syrup Most of these dishes have really unique characteristic. It's fun but yet focused on flavor. It uses cutting edge technique (the white chocolate, yuzu foam makes me crave more). Black truffle explosion (having the soup explode in your mouth). Although it tastes good and it's a fun meal, it lacks a bit of substances. For me personally, I do crave some meat. or a pasta/risotto dish, where the chef can highlight the use of those ingredients but using cool technique to do it (the lamb was a bad execution in my personal opinion because there's no explanation of the different condiments, but the lamb is good). Also, the lack of dessert (ok..the dark chocolate is cool to look at but the flavor wasn't the best. So not the best way to end the night in terms of flavor). I think that's what is lacking for me. But I can see the bigger picture, the technique, the flavor, the texture. It makes sense but it doesn't. Perhaps that's why they call this a show and not a meal. However, Mcdonald is always down the street if you're starved, but the closest to a show there is the toy in the happy meal.
(3)
John K.

When you walk in to Alinea you find yourself in this corridor that is straight out of Charlie and the Chocolate Factory. Once you figure out how to get in you have three or four friendly faces all ready to take care of you. It seems as though they could see you through the door. We were promptly brought to our table upstairs which I didn't find particularly comfortable. It was a little stuffy and sterile but I respect the modern aesthetic. Before I knew it, we were served the first course of Steelhead roe, curry, and coconut. This first dish was very bright and a great way to start the experience. We decided to go with the wine pairing as well which started with a champagne cocktail. Course after course came out of which three or four really stood out. The fourth course blew us away. Dashi broth was made at our table in a Japanese siphon coffee maker. Moments later a plate was laid before us with what looked exactly like tofu accompanied with daikon and carrot. Then the dashi was poured over the "tofu". Except the tofu wasn't tofu at all, but a scallop mousse that was fried. Not only did this morsel look like tofu, it had a consistency that was nearly identical to soft tofu. It was the first time during the meal that I started to understand what all the hype was about. The next dish to garner my attention was the "lamb........?????....!!!!". I've never been an enormous fan of lamb but that's because I didn't know it could be like this! The lamb came out perfectly cooked three ways; osso bucco, belly, and loin. It came with a wonderful jus or reduction of some kind which could have easily finished the dish. At Alinea they took what was a beautifully executed dish and ramped it up with a few condiments. Well... 60 condiments to be precise. They must have added a few since we visited, as they now call it Lamb 86. That dish was a lot of fun and tasted phenomenal. Immediately following our Lamb we were presented with a small dish called Truffle Explosion, which was exactly what it sounds like. Is there anywhere else in the world that has a truffle course? This little pouch punches you in the face with the most decadent umami flavor... I'm having a hard time coming up with the words to describe it... it's that good. Anyone that's familiar with Alinea and Grant Achatz is probably aware of the elaborate desserts they prepare. The final course certainly did not disappoint in that aspect. Painted table... cotton candy... liquid nitrogen. I'll let the rest be a surprise. There were, however, a few things about our four hour dinner I was not super excited about. The Wooly Pig comprised of ham and squid was good, but not great. It had nice texture but lacked a little in flavor. One of the last courses was a helium balloon of green apple. It was really sticky. A woman sitting next to us got it in her hair, which I'm sure she had a hard time getting out. It was fine, I suppose, if you like sour apple. In the chef's defense I would not say I love sour apple. That being said, I think he deserves a lot of props for figuring it out. It must have taken a lot of trial and error to perfect something like that, not to mention that it is the most whimsical thing I've ever eaten. I am really happy to have had the experience at Alinea but would not spend the money to do it again. I know Alinea is a molecular gastronomy restaurant but I wish they would lean just a little more towards perfecting the flavor and just a little less on the tricks. I love molecular gastronomy when done correctly, but I left that night deciding my next fine dining experience will be more on the rustic side. After we got home and looked up some of the wines, I realized just how expensive the wine pairing was. I intended to write that it was overpriced. However, I have never had wine paired with a meal so well, so that would not have been fair. I certainly don't regret it. After all, you are not just paying for the wine but for the knowledge the sommelier brings to the table and his ability to heighten your experience. That aspect of our evening was truly astounding. The biggest piece of advice I can offer if you're planning on dining at Alinea, is do not look up a bunch of videos and pictures of the courses you could possibly be served. This is one thing I truly regret. Being surprised from course to course would have been a lot more fun and enjoyable experience. I'm sure a restaurant like this changes their menu often, so hopefully I didn't ruin too much of it for you. Oh, and Grant Achatz and Nick Kokona's book "Life on the Line" is a good read and an inspirational story. Maybe Grant will even sign it for you.
(5)
Michael G.

Maybe it is a little too expensive to go there more than once in a blue moon, but this place is amazing and a must go at least once! What an unforgettable and unbelievable dining experience. Maybe I had the coolest meal of my life here!
(5)
Melissa S.

There are no words. Believe the hype.
(5)
Lauren C.

What a fantastic place; my money was extremely well spent. The ingenuity that went into creating these unique dishes is mind blowing. They incorporate aromas so well; I personally thought the nutmeg pillow was very creative. The ambience is relaxing; allowing you to truly savor the food you are being served. Did I say the food you are being served? I meant the art you are being served. I can't wait for another opportunity to dine at Alinea.
(5)
Kelli Ann L.

ABSOLUTELY a meal to DIE for! On Feb 1st 2011, my husband called Alinea during the blizzard, I was in surgery and as soon as I came out - he called and made the reservation for my birthday, April 3rd. I had been wanting to go here for a while - and we kept missing the dates....so he made sure to get us in. We almost passed the restaurant on the street, because it is so well hidden - and it SHOULD be! Loved walking in and feeling as though we were part of some special secret that no one else knew about! The artworks are stunning and nothing is over the top - everything is gorgeous! It was cozy and fun - and just as much of a treat watching and hearing other people as they received new courses. From the playfulness and whimsy to the absolute perfection in food - this was just one of my favorite meals of all time. They also realized I had not taken a picture of one of the courses - I was doing this to remember them - and they brought us both another of that course - just to be nice! Spectacular! My husband also recorded the desert process!!! I don't want to spoil any part of this meal by saying "we had this" - so just GO and LOVE IT! We also celebrated and paired with the reserve wine pairing - costly - but a once in a lifetime treat. I am sure that when we go back - we will do the regular pairing just for the cost savings - but they did not EVER skimp on the wine - and we are talking some very rare vintages, etc. The glassware rocked! I felt special the entire time we were there - and do plan to make sure to go back for other special events.....h'mmmmm....there are some birthdays coming up! :0)
(5)
Suzanne S.

Honestly the best dinner I have ever had. EVER. I'm a vegetarian and they catered to my dietary restrictions with no problems. I thought that I would definitely be left in the dust feeling like my meal wouldn't command the expense but I was wrong. Every dish was innovative and tasted incredible. I was inspired to try recreate the hen of the woods mushroom dish they served. Mine was nowhere near as good but the fact that they got me to try to cook is a miracle. I got the regular wine pairing which was awesome. The pairing included some sake which I did not like but all of the other pairings were spot on and tasty. We went during the winter and received a hot cocoa the minute we got through the door and I still think about it. I think it was salted caramel hot chocolate with pine flavored marshmallows. AMAZING. If you are looking for a restaurant for a special occasion AND you have the cash to back it, definitely go here. I will never forget this dinner.
(5)
Albert H.

Okay. Maybe I don't get it. But that is, after all, one of the things about Yelp. Sometimes you end up with reviews of places by people who don't get it. And you have to filter that noise out. As a bit of background, we were in Chicago for a week as an anniversary trip. We've been to and enjoyed greatly other ... daringly modern ... restaurants. WD-50 in New York and The Fat Duck outside London come to mind, though they are very different in many ways. We've been to other highly rated restaurants in various parts of the world. There was no question that we'd be going to Alinea when we visited Chicago ... people have said it might be the best restaurant in America right now. That's where I'm coming from. And we do not, perhaps, quite look the part. You can put a suit and tie on me, and slip my companion into a cocktail dress and heels, but we'll still ride the red line up and back if it's not raining out, and that doesn't really make us look any less geeky. It is generally accepted that the host should not be surprised at this sort of thing, and if surprised, should certainly not act surprised when he inquires about a taxi or valet parking and is met with a different answer than the one he is looking for. We were seated in the back in a small room with a business group that should probably have not been there. I say this as the staff felt the need to lecture them about a) not getting up too often to take phone calls and interrupting service, and b) flash photography, though not about c) making so much noise as to interrupt others dining experience. It also turned out that this was on the well-traveled path to the restroom. It is, in the end, one of the most controlled fine dining experiences I've had. I mean, there are some small number of places that don't let you take pictures at all, and some places with a single fixed menu and no choices other than substitutions based on dietary restrictions, but few of them have managed to make me feel so oppressed by it all. One could look at this as a theater experience, I suppose. But if so, it's like one of those moviegoing experiences where the other patrons have laser pointers and talk through the whole thing, and if the plot points are not revealed by overhearing their chatter, they are by the exact same movie being played overly loudly in the next room over only ten minutes ahead. I realize I have not said a lot about the food yet, but it is important to understand the atmosphere here. The control of Grant Achatz extends beyond the kitchen, and into the dining room, and is going to have some effect on how I judge the food. So ... to the food. Every piece is an elaborate presentation - every piece is intricate - and most of the flavors are very good. The ingredients are for the most part to-notch, and the wine accompaniment ( we chose the standard one over the more expensive one - our only choice of the evening ) generally worked well, though it was never made exactly clear how many courses a particular pour was meant to accompany. We shared a wine pairing, which may have been too little for the amount of food - in contrast to our experience elsewhere and some advice here. At several points, we are led in anticipation by serving equipment being placed early or parts of the dishes being arranged some number of courses beforehand. Some courses were served in multiple stages. Some courses were prepared at the table in some way. Dessert was impressive and tasted good too. I'm not going to say much more - menus are only presented afterwards, and the intent is to surprise and delight. You can look it all up if you like spoilers. Having said that the flavors are good, and the presentations are as innovative ( and at times beautiful ) as anything I can compare them to, I have to come to my main complaint about the food: it seems to exist in a cultural vacuum. Modern food like this *needs* some context to it. A place like The Fat Duck may have odd preparations, but they are always hung on some familiar context. I was missing that context at Alinea. I had many dishes which tasted wonderful, which were new and different and at times weird, but they did not, for the most part, make a connection for me with anything familiar. Those which did attempt to connect themselves to a more familiar dish or serving method lacked any real sense of humor about it. This is really where things fell flat to me. I was plenty surprised, but not always delighted. I realize that this is an esoteric complaint. But for me, it's what made this about the third best restaurant experience I had in a week in Chicago ... without even considering the price and the hype. Frankly, my dinner at Moto later in the week stood up in all the places Alinea fell down.
(3)
Gerry H.

I am a bit conflicted writing this review, because the food, wine pairings, service, and dining experience at Alinea were all top notch. I won't go into great detail about the dishes - I'm sure other reviewers have already done a great job of that - but my personal favorites were the scallop with foam, frozen chocolate mousse, and yuzu snow. So why only three stars? Dining at Alinea is a bit like a trip to Vegas. Yes, I had a blast, but since leaving the restaurant I have felt a pervasive sense of guilt from dropping a small fortune on dinner for two. Yes, we were celebrating our fifth wedding anniversary, and you only live once (a life motto that usually guides my principles), but fair warning: eating here will (or at least should) mess with your conscience.
(3)
M S.

It was disappointing. I mean, it was of course excellent, but it was not the best restaurant in the country. Not close, actually. There is no bar, just wine. They caution you not to drink too much because they feel it could interfere with the experience. It's very interactive, with lots of playful presentations and some do it yourself stuff. I have no problem with the obvious pretense of all of this, if you deliver the goods. But they didn't. When you have this much arrogance, if you pull it off, that's great. When you don't, it comes off as just arrogant. Some of the dishes were just awesome, but others fell flat, and some just didn't make sense. And there was not nearly as much of the molecular gastronomy-type presentations as I would've expected--the kind where you are surprised by the flavor or texture or both. Just not much of that. Much of the experience depends on the instructions from the wait staff. Since it is so interactive, you rely on the waiters to explain exactly how to assemble and eat your food. One dish in particular, involved short rib dished onto a piece of pasta, on which you then spoon about 10 different accompaniments. The waiter basically said, just put it together and eat it however you want. My wife stuffed it all in her mouth in one bite, which in retrospect wasn't the way to go. Even I, who ate it in three bites, thought the number of accompaniments was overkill and prohibited me from really appreciating what I was eating. And one of the dishes was borrowed from their Next menu, which annoyed me because it just seemed lazy to do that. My guess is that a lot of this was due to Achatz not being in the kitchen that night, which was a huge disappointment. Anyway, I can't say I would recommend it. I would like to try it again when Achatz is there, but that's rather impossible to predict, and I don't know when I'll be in Chicago again.
(3)
Sunil D.

What's there to really say. Its rated the best restaurant in North America for a reason. Service was great and despite the strict dress code the atmosphere was a lot more laid back that I expected and about as unpretentious as a $500 dinner can be. It definitely had a playful aspect to it and the staff added just enough casual conservation and humor that kept everything very relaxed . I won't deconstruct my meal course by course and ruin the element of surprise as it was one of the most enjoyable aspects of the meal, but to put it simply it was like Disneyland for your mouth. There are very few dishes that can make you take a step back and just say wow, yet Grant Achatz manages to do several times through the experience. Don't read any more reviews, don't look at the menu, just trust the world class staff to take you on a culinary journey that is truly a lifetime experience.
(5)
Azalea C.

Alinea is a one of a kind interactive dining experience! From the moment that you enter the restaurant, you know already know that you are in for the experience of a lifetime. My husband and I did not look at the menu or read any reviews beforehand. I believe that this enhanced our dining experience because each dish was literally a pleasant surprise both visually and flavorwise. Overall, Alinea was well worth the price for the experience and the genius food!
(5)
Glen W.

The best restaurant I have ever been to, hands down. Well above even the French Laundry.
(5)
Mike S.

There isn't much to say about Alinea that hasn't already been said. There is a mountain of praise here (and elsewhere) for just about every course of food that has been served here over the years. I almost wanted to find something wrong with it, to find that misstep that would prove Alinea's continued success was only a result of its fame. But I couldn't. This place isn't Next (it's nothing like it), despite the thousands of people fawning over Grant Achatz's every move, rarely mentioning one restaurant without the other, and lining up around the block to get a table at either one. The cuisine here is the real deal, seriously innovative and genuinely delicious. Some places have one or the other, but Alinea has both and it pushes both to the limits throughout the course of your meal. And "meal" is a term that should be used loosely, as the Alinea experience is one of bites and tastes, both small and large, spread over a long period of time and a variety of elaborate presentations. Some of the bites were interesting and challenging, some were comforting and simply tasted great. I will always remember Hot Potato Cold Potato, Black Truffle Explosion, and the Blueberry/Sorrel dessert that preceded the final dessert presentation on the silicone mat. It's a big deal and a very costly expense to eat dinner here. It's by far the most expensive meal we've ever eaten and I don't think it will ever be topped in that respect. For that reason, and for the uniqueness of the experience, I doubt we will ever be back. Once was enough. It was truly great, but so are ten other restaurants in Chicago at half the price.
(5)
Zo O.

I came here last year as a surprise birthday gift! (I'm the luckiest girl, I know). And it was an eye/taste bud opening experience! The exterior of this place looks like a plain black building.. but once you open the door it's like a neon pink pathway to the automatic sliding doors. So cool. The inside is very modern and sleek. You can see the kitchen through the glass doors.. We went upstairs to dine. A different bread with each dish. Delicious and unique bread! The food itself was too pretty to eat. There were some dishes I loved, and some dishes that just were foreign to my taste buds. Overall, super cool experience! Very long dining experience(about 3 hours for us). Left full(surprisingly). Great experience! I don't think I'd come back though.. it was just one of those once in a lifetime things for me.
(5)
Glen F.

Alinea is a high cuisine molecular gastronomy restaurant, so if you order soup it could come freeze dried or in a cube. This was my first experience of eating at a molecular gastronomy restaurant so I was very interested to see how the food was prepared and how it tasted and none of it is what I expected. You might as well throw out every idea of a normal idea of going to a restaurant. It's location, near the Steppenwolf theatre is in a nice area of the city, it's formal attire, and of course, the only shirt I brought with me to Chicago doesn't close at the neck, but as it's a fancy shirt I get away with the tie and unbuttoned neckline. All staff are finely dressed and we were seated at a black wooden table with very comfy upholstered chairs. There is a pumpkin in the middle of the table. We were told we weren't getting a menu until after the meal. So there was no "I'll have the fish" you don't order here, you get what your given. After a quick check that none of us have any allergies the meal arrives in 3 hours (yes 3 hours!) worth of molecular constructed courses. After drinks orders we are told that the first course is already in front of us, the waiter lifts up the pumpkin and underneath is our first course, an amuse bouche of pumpkin, curry sage and coconut. After this we get a wooden block full of seaweed with 4 sea shell on top all with different things. We are told the recommended order in which to eat them and also that all should be taken in one bite. Over the course of the next 3 hours many different dishes in different formats arrive, so much that I can't in my semi jet-lagged state can hardly keep up with (and this review would go on forever!!). At one point a glass chemical pot is placed in the middle of the table and a Bunsen burner placed underneath, we are told by the waiter he's not allowed say anymore. The water at the bottle of the jar is boiled and goes up a tube to the top of the jar which has a a variety of vegetables. The water suddenly drops down to the bottom jar and this is repeated while we dine on other courses. Eventually we are given a tofu scallop and the waiter takes out the bottom jar and pours it on the tofu, this is the broth for the dish. There is a "hands free" dish which is set on the top of an antenna you suck off, some fried pigeon on the bottom of a branch with the leaves a little burnt to give an Autumn aroma, red cabbage leaves are left sitting in the middle of the table, very unappetising looking, as the waiter says "looks like a sliced section of a brain." This eventually turns out to be the cabbage leaf in which other components are wrapped in. A mushroom dish was brought out on a pillow which had a scent of pine to give the feel of being in the woods. One dish came on a assortment of forks and spoons designed into the shape of a leaf on the table, and you ate one fork/spoon at the time. One you suck out of a test-tube which surprises us all by bolting into our mouths. The finale though, was something else. We were given yuzu in a metal cone the texture of snow to clean our palettes. A dish of squares on a plate was the first dessert course. We are encouraged the mix and match the squares. One square is pear, another balsamic vinegar, I think there was an olive in there somewhere. Then the waiters come out and put a tablecloth down. A jar with liquid nitrogen is brought our and a chocolate dome and 3 dishes of sauces. Two of the chefs come out and start saucing the tablecloth. The liquid nitrogen is poured into the chocolate domes and the chefs smash the domes in the middle of the table. Inside there's butternut squash, pumpkin, cotton candy and god knows what else. You mix with the sauces. The taste of the food in general was exquisite, some better than others. Some to me just tasted chemically. Others like the pigeon and the dessert, were astounding. And it's not just about the food at Alinea. It's a show, it's a performance with food as the main character. This is cuisine on the edge. If you are starving and need a good satisfying dinner get yourself a steak somewhere, but if you want a completely unique dining experience this place is an experience. I won't mention the bill as I wasn't the one paying, but the cost of a meal for 4 was substantial.
(5)
Paul S.

As many others have said, the food is good but I've had better elsewhere at much less expensive restaurants. I'm a foodie and don't normally flinch at spending $300+ per person with wine pairings if the food is incredible, but for that type of cash you come to expect the best of the best. Yes. The food combinations were inventive and playful, but to the point that I felt like this was a carnival sideshow or gimmick. The quality and taste of the food is merely good but not great, and simply can't stand up to the creativity of the meal's presentation. There's nothing here particularly mind-blowing or begging you to come back, except for the wine pairings, those were a resounding 5 stars. The final straw for me was the condescending service. This is one stuffy restaurant that literally sucks the fun out of what is supposed to be a playful experience. The attitude of the wait staff reminds me of some throwback to the 1950's....in a time when other diners were to be seen and not heard. We made friends with the people dining next to us (visiting from California), and were rudely interrupted by the wait staff on multiple occasions, a favorite of which was when the waiter literally stepped between our conversation mid-sentence and proceeded to top-up our half full water glasses - an unnecessary task that could have been achieved from the other side of the table without interrupting the conversation. How subtle. Then, towards the end of our meal our new friends from California asked that I take their photograph with their Canon DSLR (I have the same camera and do some amateur travel photography). When I stood up to take their photograph, the wait staff literally ripped the camera from my hands and insisted that they take the photograph. Of course since gratuity is already automatically added to the ticket price, there is no mechanism for patrons to appropriately give feedback to the wait staff. All of my foodie friends ask how my experience at Alinea was and I tell them all the same thing: Don't bother.
(2)
Yvonne L.

Recommended by a friend to come, I decided to try to fit it in on my next visit home to Madison. Clearly if it was good enough for her to fly from New York to Chicago just for one meal, I needed to try this place for myself. After calling over 200 times in 45 minutes before finally getting a ring tone, I finally was able to make my long awaited reservation. Mind you this was at the beginning of December, my reservation was for February. Having not been home in almost two years, I lured my extremely Asian parents (meaning their idea of a fancy dinner is a meal at Olive Garden, anything beyond that is unnecessary) here on the basis of it being my baby sister's birthday. They began our meal by greeting us and wishing my sister a happy birthday. Although their names escape me now, the waiters we had were all great. I was a little worried at the beginning about the stuffiness, but they warmed up, were funny and definitely added some wittiness to each dish. They also set aside a special dish for the birthday girl, a creative dessert involving the unwrapping of a present and chocolate and warm cream? which she thoroughly enjoyed. The meal was spectacular and even my parents thought so (WINNN!). Everything was clearly incredibly well thought out and without a doubt, an experience unlike any other. The highlights of the meal were the Yuba, King Crab, Wild Mushrooms, Hot Potato and Dark Chocolate. The only thing I did not enjoy was the Oyster Leaf, the fishiness of it was really unpleasant although I do understand what they were aiming for. The price is quite steep as would be expected but in my mind well worth it. Dinner at Alinea is an adventure anyone with even the slightest appreciation for food should experience.
(5)
Carrie-C N.

Molecular Gastronomy. Overall, don't expect hearty meals. Instead, expect art, presentation, and contrasting flavors that blends. Whether it's the way the food was cooked in front of you, how things bubble, or the contrasting temperature between hot and cold that plays with the taste buds, the whole Alinea experience is definitely AN EXPERIENCE. Three hours of fantastic dining, 18 experimental courses later, and over $700+ for the two taster menu and one wine pairing, I would have to recommend Alinea to any foodie out there. Is it worth the price tag? Debatable. But hey, you will ONLY EAT HERE ONCE, right? Or at least we will. It in no way can be compared to the hearty big portions at some of the other fine dining establishments, but just for the experience, it's worth a try. We won't come back, but you should go!
(5)
Sally R.

This restaurant is amazing! I've never experienced anything like it. I wanted to take pics of every course. Each course is so unique. From the salad to the foam to the freeze dried mousse dessert, amazing! Definitely will go back!
(5)
Sarah P.

I had been excited for Alinea for months, but I have to say that my experience was ruined by the waitstaff -- and I left disappointed. The biggest flaw in the evening was how rudely the wait staff treated us when we opted not to get the wine pairings. They attempted to talk us out of it, then pushed a champagne cocktail on to us that we didn't really want. Later, when we each just wanted one glass of wine, the staff lectured us about how difficult it would be to have just one glass of wine since each glass only goes with one dish, and how they could really only properly serve us if we would get the entire wine pairing. I did not get the wine pairing because I wanted to enjoy the experience without getting too tipsy, but the waitstaff made me feel as though I was being cheap. Additionally, when my tablemate did not eat all of the first course because he did not care for roe, the waitstaff loudly made a big scene about asking him why he didn't like it and if there was anything else that he didn't want them to bother bringing out. It embarassed him and, after that interaction, we couldn't help but feel awkward and judged during the meal. Of course, some of the dishes were amazing, such as the taffy balloon and hot potato/cold potato. However, we just couldn't enjoy them in that environment.
(2)
Charlene S.

I expected naked men fanning me with banana leaves while little people massaged my feet while I was eating this meal. Especially for the cost. But it was amazing all around dining experience that intrigued all my senses. Spectacular service. Fabulous attention to detail. Food was a work of art. Definitely recommend it at least one time in your life.
(5)
Sheela C.

Simply the best. Better than all the rest. No words can describe the joy that my meal brought to me.
(5)
Grace N.

Fun food that tickles the senses. The quality of the experience thankfully eclipsed the drunk old woman first teetering in the hallway, then yakking in the Alinea bathroom, when I first arrived. The moral of the story is not to drink the wine flight unless you can hold your liquor better than an Irish frat boy. Otherwise, you might not remember the tasty, and really pricey, meal.
(5)
Dani B.

Going to try to keep this short. Alinea is an experience with food like I've never had before. Every course was magical...each one escalating into taste bud ecstasy all the way until the finale. Everything was so artfully done; beautiful to see and taste. I have never seen or tasted anything like the food here. Not only were there delicious foods to be eaten, but curious scents and lovely wines to be had. (we did the wine pairing with the food, and I'm glad we did!) I loved the lengthy meal, conversation and atmosphere. I didn't want my 4 hour eating extravaganza to end. My taste buds and belly were left in awe, not wanting to try another food again. Some food highlights: Everything was so festive for fall! -Pheasant + apples + fried dough + cinnamon--a bite of heaven I wish I had more of -Venison and cabbage burrito -Black truffle explosion -Hot potato Cold potato -Chocolate pinata...and epic dessert served to us by the man himself! The service was also a big part of the evening. Everything was choreographed perfectly. Dinner had an excellent rhythm. Each server brought their own personality to the table, and it was fun to hear their explanations of the food and wine. They kept the service playful--nothing was taken too seriously. Made the whole situation of dining at an expensive restaurant more comfortable. One of our earlier food courses that involved driftwood and shellfish was messed up 2 times (dropped a piece on our table) and they had to redo the presentation for us to make it perfect. I thought this was silly, but they insisted. Third time was a charm! Anyway, I wish I could afford to come back here again during a different season. I hope to be back in my lifetime! I recommend this place to anyone who loves food, art, long meals (3+ hours), and a truly awesome night.
(5)
Matt R.

I'm not even going to attempt to write a review of this place. It was, quite simply, the best food experience of my life. Words don't really do it justice. It's a fantastic experience from start to finish: entrance, service, food, kitchen (25 chefs at once!), wine pairings, even the restrooms. One word of advice - don't be so stiff here. It seems like that kind of place at first, but the staff really loves what they do and we had a lot of fun with them. As fantastic as the food was, we wouldn't have enjoyed it nearly as much if the people creating it and bringing it to us weren't as fun, yet professional as they were. You'd expect the latter, but not always the former. After the fact, I didn't think twice about dropping this much money on a meal here. It was well worth it. Go. Just do it. You'll be amazed.
(5)
Scott E.

Unlike Next, which we'd eaten at the previous night, where each dish is completely recognizable but notable for being the best possible incarnation of itself, Alinea delivers a meal created by Willy Wonka, with all the rules thrown out the window. I won't recount every course, just highlight the dishes that made me laugh, or let me know this was a restaurant like no other, a place where there were no rules that had to be followed, a sanctuary which allowed a chef freedom to go wherever imagination led. For example, while the beverage choices were explained, six bowls containing blocks of ice resting on beds of pebbles were placed on the table, without a word being said about what they were for. Each block had a hole drilled in the center, and once we'd made our decisions about what we'd be drinking, servers then came to the table with glass straws filled with steelhead roe in a liquid and stoppered at either end with foam. We were instructed to take our straws, fit them into the perfectly sized hole, now filled with ice melt, and inhale the mixture in a single slurp as quickly and as loudly as we could. The frigid rush of roe and herbs and peach (I'm unsure whether that fruit flavor came from the straw or the melt) was sweet and salty and made us giggle, a perfect start to the most unusual meal of my life. For Lamb 86, we were each presented with a narrow plate containing three perfect pieces of lamb, each prepared in a different manner, and two plexiglas shields were placed in the center of the table, each with 86 different garnishes, none of them identified, but all, we were promised, fitting accompaniments to the lamb. I cut the three tender servings into three smaller pieces so I could experience more of the flavor combinations, and the table turned into a guessing game as we each plucked the sides that tempted us and tried to identify what we'd chosen. Not every course was as unusual in its presentation as that. Some courses astonished with their perfection alone. Hot Potato, Cold Potato, which we were told was one of the oldest courses that still remained on the Alinea menu, consisted of a paraffin bowl filled with cold potato soup, while a hot potato and a piece of truffle were held aloft by a skewer which went through the lip of the bowl. We were to pull the pin, and the moment the two ingredients met, we were to toss it back, so the soup had no time to warm, the potato no time to chill, and the two flavors and temperatures only came together on the tongue. Then there was the Black Truffle Explosion, which was served on a spoon, and to be chewed with closed lips, so none of the delectable juice escaped. These awed not by the science fictional nature of their presentations, but from the precise combination of their ingredients, eaten at exactly the right moment. One course that makes clear why a dish must be eaten when served is the green apple helium balloon, which if not ingested upon delivery, would, I fear, end up collapsing upon itself before eaten. The skin of the balloon as well as the string with which we held it were both made of apply taffy, and we were told to press our lips against the balloon, take a bite, and inhale. My mouth filled immediately with the intense flavor of apple--and with helium as well, of course--so we were all soon talking about how amazing it tasted while sounding like Mickey and Minnie Mouse. For our final course, the table was cleared, and we were asked to lift our glasses as a silicone covering was rolled out. Servers then brought many small bowls, two metal jugs sweating with condensation, and three white globes with circular holes in their tops. Then two chefs arrived, and began spooning out the contents of the bowls onto the table, scattering them like culinary Jackson Pollacks as they identified each--freeze-dried strawberry, English pea, buttermilk cream, and so on. Then the chefs each lifted a jug and announced, "liquid nitrogen," and poured the contents into the white globes, which caused a fog to rise and cover the table. Finally, the chefs lifted the globes, which were made of white chocolate, and smashed them upon the table, revealing the goodies within--meringues, cotton candy, miniature jelly donuts, condensed honeydew melon, and more. After which we took our spoons and attacked, not making as much of a dent as the creation deserved. At meal's end, we stepped out of the restaurant ... four hours and thirty-nine minutes after we had arrived. Yes. The meal took four hours and thirty-nine minutes. But I assure you that it did not feel as if that much time had passed, because ... oh, I'm going to go into cliche mode now, but you know how it's sometimes said that time stood still? Well, time didn't stand still, per se, but ... let's just say that while we were in Alinea, it didn't exist. We were outside of time, in a pocket universe all to ourselves.
(5)
Will C.

This place was amazing. I love how you just come in and get seated and start eating. The staff is friendly and very professional. No wonder this place is a 3 Star. I would highly recommend coming here for an adventurous experience.
(5)
Bren L.

When my girlfriends asked if I wanted to check out this restaurant, I said "heck yeah." When they told me how much it cost, I said, "heck no." but a little to no convincing later, I decided WTH why not?! I'm easily convinced with food. With our luck on our side, we made reservations at a prime time of 7pm on a Friday night. (you need to like their FB page and go through their system for res; and you have to pre-paid. my friend did all this) This was perfect as I was flying there for work that week anyway... come to find out later my business trip has been rescheduled exactly a week later. FML! Anyhoo, the moment you walk into the resto, you know that you are going to experience something very different from any traditional restaurant. I'll save that surprise when you actually dine there (because you just have to!). The amazing 13 courses were not only delicious but fun and entertaining. Yes, entertaining. When can you eat an entire helium balloon? When can you have your very own dessert made fresh at your table and it was darn good? Or have an EXPLOSION in your mouth, with truffle. (GET your mind OUTTA the gutter!). Probably never especially the latter. Kidding. I can describe all the courses but it really wouldn't do it any justice. It truly is an amazing restaurant. I've dine at Jean Geoges, La Bernadin, Kukinoi (Japan), and many other michelin starred restaurants ( I'm sorry Eric Rupert) but this one is one of a kind. I still love La Bernadin but its just a different kind of restaurant. I do hate that you made me fly there on a red eye for one night just to dine at your restaurant and come right home. I do hate that it completely drenched (damn unpredictable CHI weather) on us when we were done with our delectable meals. I do hate that every bottle on your menu is over $150 but I still love you despite all that. Already thinking of returning or should I buy that bag I really want instead? decisions decisions...lol
(5)
Brian W.

I admit it's been roughly 9 months since I've been here and am just now getting around to reviewing Alinea. It could be due to laziness but let's use the "too amazing to put into words" excuse. Alinea shouldn't be listed as a restaurant and instead as an experience or Chicago attraction. Everything in your environment is mute so you can use all of your sense to engage the food. Achatz and his incredible staff are in the business of creating 'awe'. We dined here during the fall and were lucky enough to be one of the first seatings to experience the new menu for that season. We chose the twenty three course tour and set out for a two and a half hour long culinary experience. Our sommelier guided us to eventually choosing a thirty year old Riesling which was excellent and paired well with most of our courses. He was extremely knowledgeable and I learned a great deal since I'm not a huge wine drinker. I'm not going to go over each course since that would take forever and having been so long since I was there, an injustice to them. Each course was amazing, the combination of flavor profiles, textures, presentation and smell was impeccable. Each ingredient melded well with everything else on the plate and the course following it. Not only are the flavors well developed but the methods for delivery are too. It's a very interactive experience in which you will eat food in unconventional ways. The real highlight for us was when Grant Achatz came table side to prepare Chocolate. We all tried to think of something witty to say as this occurred but the spectacle just took over and I'm pretty sure I personally just stared like a kid meeting his sports hero and maybe muttered "AWESOME" a couple times. By far this is the best food experience you can find in Chicago. The waitstaff were a little austere at first but warmed up a great deal once they saw that we were here to really enjoy the food and not just sit here for the upper class brownie points. They worked with the kitchen to pace the courses just right. They answered our bevy of questions and even joked a round a bit once the dining room cleared out some (we had a late seating). When we were winding down to the last few courses they chatted with us and we talked about other spots in the city. Chef Achatz was nice enough to autograph our menus and then we were on our merry way. Twenty three courses does leave you just a tiny bit full, but manageable. Dining here is going to take some planning. Reservations can top out a month or more ahead of time and it's spendy. I believe the bill came to about $850 for three of us with drinks before gratuity. It's a very special experience that I would recommend having at least once. And let's face it, you're never going to grab a table at El Bulli so why not get the best of this hemisphere?
(5)
Megan T.

Everyone should venture out and experience dinner at Alinea at least one time. From the moment you walk into this unmarked building and walk down this seemingly dead end hallway to a surprise door the experience starts before you even sit down. It is VERY pricey, but it is a sort of fine art that you don't get to experience every day. It is about eating using all your senses not just your taste buds. They incorporate smells and textures and the result is this unique blend of flavor and experience. I recommend coming for a special event. My husband and I came here on our first anniversary and although we are probably not their "typical" cliental as we do not enjoy wine they were very accommodating and helpful along the way. All I can say is WOW! What a GREAT experience and I think everyone should expand their horizons and experience this very different eating style!
(5)
Cavan H.

For the adventurous foodie, Alinea provides one of the most unique and deliciously entertaining tasting experiences that lasts the whole night. From the moment you enter the modern unassuming dining room, you're greeted with a friendly staff who delight in presenting your dishes. Each course plays out theatrically in unexpected sensational ways. I hesitated to touch these "food sculptures", because they're unlike anything I've seen let alone eaten. But they encourage you to play with your food, explore it's textures and tastes. Whether it was a frozen pea soup that melted in your mouth, or dessert served on a rapidly deflating pillow of earl grey essence, you're rewarded simply for participating. The night which began with low key chatter grew livelier as fellow diners shared their dining experiences with the rest of the room. This is perhaps the closest thing to interactive dinner theater, because the enjoyment comes as much from the tasting as it does from revealing.
(5)
Mary K.

Warning: excessive use of exclamation marks below! I had an evening (it was about 4hrs) at Alinea last night and I woke up dreaming about the food this morning. It was absolutely AMAZING!!! Not only was the food fantastic, but the service was just perfect! Everyone was attentive and very friendly. Felt so comfortable and not at all pretentious. The anticipation of each course was like opening several thoughtful and wonderful gifts. Our server overheard me wishing my sister and bro-in-law a happy birthday and they got a special bday treat/course! So thoughtful!!! They also offered us a kitchen tour after our meal- it was the most impeccable and organized kitchen I had ever seen. There were over 20 chefs in there! Recommendation- do the wine pairing and any extras they offer. I was stuffed by the 15 course, but my taste buds thanked me for going on. When I took my first bite I couldn't help, but audibly say "yum" (several times) and didn't think anything could make it better, but the wine just enhanced the meal. Such unique wines at time, but delicious and luscious all the same. They had an extra course of risotto with shaved truffle- best thing I've ever put into my mouth!!! Did I mention that the night was AMAZING?!?! I will go back again and again and again. Everyone should experience it!
(5)
Lisa D.

Went in July - on a trip to Chicago just to have dinner at Alinea (and while we were there worked in other activities and meals at Girl and the Goat, Frontera Grill, and NoMi at the Park Hyatt where we were staying). WOW. Alinea deserves its spot in the top 10 in the world. One of the top culinary experiences of my life, certainly. It is totally different from, but in the top 3 of my experiences I think with French Laundry and Le Quartier Francais in South Africa. Of what I think were 16 courses total, I thought only 2 were more presentation than taste (and my friend disagreed with me on one of those - she thought only one was that way). The rest were all incredible in concept and in presentation - and then followed through in taste. Only negative aspect at all was that when Chef Achatz came out to do the dessert course at the table, he never looked up once - zero eye contact at all. He walked up, looked at the table, listed ingredients as he added them, then walked away without another word. Obviously just his style, and not everyone needs to be chatty, but a second or two of eye contact and a hello or hope you are enjoying or such would have been nice. But overall an amazing experience, and I would absolutely do it again after they have turned over the menu to a new one. Service was outstanding! I would expect that from this level of restaurant, of course, but I also give them credit for being flexible with the wine pairings. I really wanted to do a wine pairing but was recovering from a health issue so didn't want to consume too much alcohol - and they were totally fine with that and did a "short pour" wine pairing for me and said I could adjust it at any time by skipping something or doing a full pour of a particular glass or such. I didn't end up adjusting anything beyond doing the short pour, but appreciated that they were willing to do a short pour and even proactively offered further customization if I wanted as the meal progressed.
(5)
Maryanne C.

Prior to moving to Chicago, I actually considered dining here alone (if they would allow a table for one). I was so happy to make and meet friends in the city that had the same interests in food and gastronomy as me. The restaurant can be a bit difficult to find, especially because there is no sign outside. But the minute you open the door, be ready to be impressed and wowed. Prior to this experience, my favorite places to eat was a tie between Providence in Los Angeles and Per Se in New York City-- now, its a three way tie. From start to finish, I loved everything. The staff is very accommodating and knowledgeable. Everyone was very friendly and welcoming. I arrived earlier than the rest of the party and i was allowed to sit by the kitchen and watch the chefs and cooks prepare. Sure the price of admission is pretty expensive but totally worth it. If you're weary of the price, the amount of food and entertainment they provide you makes up for it. The three of us dining were all pastry students and of course I had to slip that in during the meal. And to my surprise, Chef Grant Achatz came out to prepare our table side dessert. I was in awe and still in shock from watching him create the beautiful presentation of flavors and textures that was oh so delicious. Truly a memorable experience. I don't think I've ever had a four hour dinner. I will definitely come back again someday.
(5)
Terry L.

Went there for our anniversary. Amazing. Best restaurant in the city that I've been to. 20+ course menu. Edible cocktails, and let me say "Swine Swing" for dessert! Words don't describe how good it was. From the Star Wars -esque entryway with secret sliding door, to the impeccable service -the staff new when my husband was thinking of using the bathroom! The staff let me take a peek at the goings on in the kitchen too, and we were escorted to our car! Google Alinea pictures to get a sense of the amazing food. I was thinking we'd be starving afterwards since these were so tiny, but not true! there were so many, we were satisfied. Pricey, but worth every penny. Loved it.
(5)
Cary W.

So sorry for such a late review but I'd been procrastinating in joining Yelp for the longest. This was, incontrovertibly, the top of my list for creativity and food. It is second only to Daniel in NYC ( danielnyc.com/daniel.htm ) for the amount of scratch I'd spent in one sitting. No need to go through the courses as it changes periodically. Just go with an open mind and you'll be rewarded with something celestial. If you are in Chicago and want to splurge on an extraordinary experience? Alinea is your best bet. You shan't forget it.
(5)
Pete T.

So you *think* you like food... When you go to Alinea, be prepared to have your world spun around and turned completely upside down because this experience will completely change the way you think about food (in a good way, of course). Alinea might have just been named the best restaurant in the US (#7 in the world) for 2010, but to me Alinea will always be one of the best experience I've ever had in my life. Chef Achatz have done everything from the minimalistic decor, the use of scents in some of his dishes (lavender air slowly coming out of a pillow that your plate is sitting on), the use of visuals ("plating" food on a silicone mat on your table right in front of you), the use of unique serving "vessels" (a piece of bacon sitting on a swing, come on man!!) to get you to indulge in your senses during your time at Alinea. The "truffle explosion" that I had was probably the best bite I've EVER had in my life. I'd love nothing more than to find the remote control that control my life and just hit pause there for a little while (and then maybe rewind and play in slow motion after that). For what it's worth, I would recommend the tasting menu (~12 courses) as opposed to the tour menu (~20 courses). I left feeling pretty full (and a little drunk) after doing the tasting. Do yourself a favor and go with the wine pairings. Some of the pairings were unbelievable!!! I think that night we ended up getting 14 courses with 9 different wine pairings!! The bottom line is that, yes, this is an outrageous price to be paying for a meal (especially with the wine pairing). But this is a once in a lifetime type experience (unless you've just got a lot of money to burn). You're pretty much paying a premium for perfection. Know that EVERYTHING has been thought out as to make you experience what the geniuses at Alinea want you to experience. You just have to hang on for a few hours for the ride of your life. Note: I called ahead to ask about the camera policy (I didn't want to be rude and understand why some restaurants just don't allow photos all together). But Alinea only forbid flash photography (just turn up your ISO and turn off your flash). The waiters are really nice about telling you when you need to hurry to take the photo before something gets cold.
(5)
Aaron F.

Aside from my old and dear friend's wedding, Alinea was the main purpose we recently traveled to Chicago. (Well, that and Hot Doug's.) I suppose that was the problem: with that kind of expectation, I'm not sure any restaurant could lived up. I should have known better. I should not have expected the culinary equivalent of David Blaine, to be wowed to the point of incredulity. How did they DO that? Instead, what we had was a well executed, if slightly overfilling, 12-course meal of haute cuisine. There certainly were soaring high points (the wagyu beef was not only a fantastic cut but also perfectly prepared; the reduction infused with thai flavors was almost Blaine-ish in its magic). There were lows (the crack pipe-like glass cylinder filled with desserts just didn't do it, nor did the gooey cube of potato). The staff were expert, if not slightly odd at times, and the atmosphere was excellent. I do feel the wine pairings were not worth the expense, I should have trusted myself to go off the list instead. All in all, I think Alinea was worth the experience, but I don't think the experience transcended the sum of its parts. I wish I could have had larger portions of a few of the dishes, rather than the smaller portions of many dishes, but that is the risk of the tasting menu. That said, nothing anyone could have said on Yelp would have stopped me from going, that's how curious I was, so if you are like me, you'll go, just temper your expectations!
(3)
Cyndi G.

My fellow Yelpers have written great reviews on this place so all I will say is that my experience at Alinea was the highlight of my trip in Chicago. The food was amazing and I was wowed with the presentation and flavors. Truly an unforgettable dining experience. If I could give it more stars, I would. You expect greatness from a restaurant that's listed as #7 on the World's 50 Best Restaurants list (up a few notches from last year) but it still exceeds any preconceived expectations.
(5)
Sandy N.

My boyfriend took me here for my last birthday and it was the best gift ever! Since I've moved to Chicago I've become somewhat of a hardcore foodie (as much as a grad student's salary allows--a lot of restaurant week outings), and a friend of mine had been raving about Alinea. The food was amazing, as you can tell from the other reviews. We had the 12 course menu. The experience was incredible--every dish had its own story and way of eating it, it was the most fun grown-up experience I've ever had. My boyfriend is also a vegetarian, and they made all the same dishes with vegetarian alternatives--he loved it as well. In all my experiences with vegetarian tasting menus, it almost seems like the ones that start out all vegetarian aren't as good as the ones where the meat/fish part is subbed out. Now I think of the worth of things in terms of Alinea dinners. Like, should I go away for Thanksgiving, or save that plane ticket for a dinner at Alinea? You can guess the ending. I would highly recommend this for a special occasion. You'll have to save up for awhile, but it's totally worth it!
(5)
Dan G.

Really? This isn't 5 stars across the board? Whoever didn't give it 5 stars is plainly picking at a nit, or simply doesn't get it. Or doing the "hey, check me out! I know more than Michelin and everyone else!" Seriously ... if you're coming to Yelp to convince yourself to go, don't go. You will be disappointed. I take it back. There might be a question, and that is: is it worth the $$$$? I won't bury the lede ... yes! It ain't cheap, but if you want a meal that you will flat-out be talking about years from now, this is the place. Was every single bite and meal the greatest thing I ever had? No. But I remember each and every single bite like it was yesterday. So does my wife. I look at our menu with fond recollections. Seriously, save $15/week for a year (skip pizza night every other week, really), and the have a night that you will remember. And isn't that the best thing about food, the memories? Anything that sticks with you after the moment is a win.
(5)
Adam S.

Framing: My partner and I went to Alinea for our 10th Anniversary. This was a special occasion so we opted for a special restaurant. The final bill was around $700 including a 13 course tasting menu with wine. Arriving at the restaurant, initially we thought we had the address wrong because it is about as nodescript as they come. Walking in, however, we were transformed into a truly magical experience with decor that was stupendous. We had the 13 course tasting menu and enjoyed every minute of it. The presentation of each course was amazing and the food really good. If there is one thing both of us questioned, it was the sheer volume of pureed or "foamy" foods. I did get a feeling much of what we were eating was prepared earlier, which is a bit disapppointing. Service was better than I expected. I can afford, thank God, this kind of restaurant and pretty much any restaurant in Chicago. Yet, I don't feel I have to act like I can, nor do I feel the servers must be snobby to make me feel special. I KNOW this is a special restaurant and I know that only certain people can afford it. But SOME (not all) of the staff were a bit pretentious. Could they afford to eat there if they did not work there? My particular server was really good, and I liked the fact that the entire staff worked together to ensure your meal was always moving. After the meal, we took a peak into the kitchen with our waiter and about a week later we received an autographed copy of our menu, which really meant a lot to us. Would I go here again? Probably - maybe for 15th Anniversary. Would I take friends? Not likely. I would rather have a nice dinner at a reasonably priced restaurant with friends where I can treat the whole crew for the price of one meal at Alinea. Great food. Great ambiance. Great service. Great presentation. REALLY REALLY EXPENSIVE. And I don't feel like less of a person for saying that!
(4)
Bryan C.

Everything at Alinea is amazing. Chef Achatz and his staff really know what they're doing when it comes to molecular gastronomy. I had the 12 course tasting menu, and everything was just awesome. A plus side to the food is the service that you get from the wait staff. They truly try to cater to your needs as a patron to their establishment. Even though the bill was heavy, I would definitely go there again.
(5)
Lara M.

Best. Meal. Ever. I ate here 2 years ago and I still fantasize about it. Yes, the experience was fun and unique... but the FOOD. The food. SIGH. I will be back!
(5)
Alison D.

Plenty of reviews here, so no need to elaborate, but here's my take: Awesome place for event dining, and something that's definitely worth doing once if you can swing it (heck, go once a year or once a season if you're posh). I went with two friends for no reason other than that we wanted to give it a go, despite it being way out of the ballpark for us financially. We made our reservation, dressed up, and had a blast. We went with the smaller menu (PLENTY of food - I don't think I could have handled the full 24-course option) and just ordered a bottle of wine (sure, we were dropping lots of money, but we were trying to be reasonable) and felt like we got the full experience. Food was wonderful, service was great, and the experience was a big thumbs-up. My one recommendation to diners is to relax and have a good time. We felt like we were the only ones in the joint enjoying our meal: everyone else was stone-cold quiet and somewhat serious. So have fun, get tipsy, and ask your waiters lots of questions. Once the waiters figured out that we were chatty, they started spending more time with us, sharing a few extra details, and challenging us to identify the main ingredients. It's food -- it's not that serious. And it's food with a sense of humor, so it's REALLY not that serious. Save your pennies, go once, and have fun!
(5)
tina V.

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.
(5)
Jonathan H.

For me, dining at Alinea is like going to hear Pavarotti sing at the Metropolitan Opera. Something I don't need to experience a lot of times or even two perhaps. It is an experience that is unparalleled and unduplicated live and in the moment but not something I crave or want more of at all. The experience at Alinea preys on one of our most basic human weak points: anticipation. After you get surprised (I won't ruin it) the first time, you are constantly looking at the vessels put down in from of you before the actual food comes and you begin to wonder and guess what could be next. That is a unique part of the Alinea experience compared to ANY other place I have ever been to. The dining experience we all know well and can relate to consists of the acts of: seeing food, smelling food and then tasting food. (To Yelpers, there is one more: writing about food :-) SEEING the food here is like no place else. The presentation may seem whimsical but probably could not be more thought out. Every dish is a piece of art unto itself. No two plates were the same and there is a conscious decision for none of them to be even similar. The custom tableware items are essentially "serving canvases". They are mediums to help enhance the presentation and are often an integral part of each course. Discussing them in depth here I think would take away part of the experience. Once again, the anticipation was one for the best parts of the meal so I will not go into detail here but I am sure other reviewers have. Just rest assured, you WILL be surprised and you WILL be impressed. The SMELLS of the courses at Alinea were like nowhere else I have ever been. Some of the smells they used did not come from anything that was actually consumed in that particular course. When was the last time or have you ever had someone tell you: "Here, smell this but you are not eating this. That is just for smell. This part over here, this is for eating."? You haven't. I haven't and 99.9% of the world hasn't. It's because it doesn't make any sense to us and we have never been forced to consider it...until a place like this comes along and shows you what the experience can be like. You will TASTE things here that you have never tasted before and you will taste things here in ways that you have never tasted them before. They are not traditionally slow cooking and developing flavors here. The chef has very specific tastes that he is trying to impart on the diners. Most of these tastes and some of these flavors, I have never experienced. Every dish had multiple components. Some worked. Some didn't. Some had very specific instructions on how to eat them, others were specific that there weren't any instructions on how to eat them, which actually made those instructions specific. After most courses, we shook are head in agreement that there was "a lot going on there" or "that was good" but few courses left us wanting more of any particular dish even though some were only one bite. As far as a "Dining Experience" goes, Alinea is tops. If this where food is heading, it will be an interesting ride but part of the a conversation that we had was that this is the ULTIMATE gluttonous and selfish experience. You are not coming here because you are hungry, you are coming here because you want to be surprised, pleased & entertained. It gives new meaning to "Dinner Theater" . It is worth noting that while the service was impeccable and I do mean IMPECCABLE, there is a distinct lack of warmness and personal experience that you get at other similar caliber restaurants (Le Bernadin & Daniel). We left realizing that no one ever asked us ONE question about ourselves besides "Do you have any allergies?". When have you ever been anywhere and them not ask you where you were from or if you were celebrating anything, etc... As much as Alinea exploits our basic weakness for anticipation, it neglects our more basic need to feel like we belong, are liked or are important. None of which is the responsibility of a restaurant but why bother trying so hard with EVERYTHING ELSE just to let this not even be considered. Once again, you eat here for the experience. Having the diner feel like you actually care about them and their experience (which you are creating) is just as important as anything else. When you spend $700 on dinner, I don't care who you are, you wouldn't mind someone asking your name. There is an incredible amount of time and effort that goes into every presentation here and that alone is worth the price of admission. However, for me, "Best Restaurant in America", is somewhere I would want to eat in again. This is not it.
(4)
John W.

I know that this place is supposed to be the greatest thing since sliced bread in Chicago; but you know what? Its not! Went here 1/16/2013 for a group/birthday party and really everything was just ehhh, and I have a couple of arrgghh you kidding me. So I will start from the beginning, well pre-beginning because the idea of having a ticket system for a day, time and meal is just bull ****. Here is why, say you want to go here; make reservation pay 500+ for tickets, now let say you get sick well to bad, that is the only time you can use ticket should have thought about that 3 months ago, oh yea you can try and sell it on CL or some other site but seriously good luck with that. No refunds you already payed for it so, I guess they really do not care is Grant really that hard up for money that he has to sucker customers by keeping tickets and changing reservation dates? Any ways back to the evening The tree lined hallway was cool, nifty and a well executed idea; along with the super sweet hot chocolate when they took my coat. I was seated along with the rest of the party, and offered the drink course with dinner which me and my date for evening declined and ordered a bottle of wine. Most of the food that came out was okay at best the first course of the Sea Urchin, Toro and the Beef with Vegtable consomme was best dishes of the night. Rest of dishes were okay not great and clearly forgettable a month or so later. Now for the dish that has 50 different options to create your own was a great idea but if I ask you what all fifty options are; I expect you to answer me and not just say well it will be on the menu at the end. Now this is about 3/4 of the way through the meal and I have been tasting my friends drinks that have been with the wine flight pairing and everything has been ungodly sweet, and I am not talking like a little sweet but sugar rush sweet. So now its down to the grand finale and they do the chocolate explosion with cotton candy, caramel and cookies. I take a couple bites and really this besides the little mess it made in some Jackson Pollack tribute of a look is just crap. Hands down I have gotten super market chocolate that has been better. Here is my advice, go some where else where the front of the house still takes reservations you do not have to buy stupid tickets that people low ball on CL, go to where it is not about name but a true adventure in finding excellent food. I would say this place deserves the one Mitchlien star but that is it.
(2)
Samantha M.

Had the opportunity to get tickets to Alinea this past January. By far the best meal / experience I have ever had at a restaurant. From the moment we stepped in the door it was an experience. The entrance way was filled with fresh Christmas trees and when we entered the restaurant we were greeted and presented with hot chocolate which was also scented with evergreen. We then were able to see the kitchen and all of the chefs at work. Amazing precision with the chefs and the wait staff preparing the meals and getting out to the restaurant. Each course was incredible and our sommelier was extraordinary - we had the wine pairings and it was totally worth it. Highly recommend going to Alinea if you can get tickets - would love to try NEXT or Aviary the next time I am in Chicago.
(5)
Joel A.

One of the best, if not the best, dining experience I've ever had. We decided to go whole hog and do the full tour with wine pairings. The four-and-a-half experience was like culinary theater, often surprising us and making us giggle with glee. Everything was delicious, but what made it even more enjoyable was the thoughtful and inventive visual and tactical elements. Some highlights for me included: - the components for spring roll, including rice paper with beautiful floral elements, presented on a specially designed tray that required the diner to interact and create his or her own wrap - a three part king crab course presented as a sphere that deconstructed into a plate and then a bowl - a black truffle explosion -- an orgasmic single bite - a single bite of sardine where the diner is instructed to eat it without hands - squab beautifully presented on a birch log - sucking the essence of bubble gum out of a test tube - Chef Achtaz and his sous chef constructing a chocolate landscape at our table I found our servers to be very friendly and attentive, and our sommelier was very knowledgeable giving us lots of details on the origins of each wine and why it was chosen for the pairing. While waiting to be seated and for our cab home to arrive, they encouraged us to peer into the kitchen and watch them work. The modern design and decor of the place was very much to my liking -- everything from the dramatic first hallway you enter to the elegant dining rooms.
(5)
Annie C.

Truly an amazing place. Everything here is so perfect. Too bad my taste buds aren't that great like professionals. We did 9 course with wine pairing. Very pricey but why not try this place at least once in life time?
(5)
Daniel C.

One of the best meals I have ever had. Great flavors, very inventive molecular gastronomy, impeccable wait staff. Would go back in a heartbeat!
(5)
harry b.

If your looking for a high end, gastronomic experience than this is it. Chef Achatz has done it again and does it right. Creative & innovative, intimate & comfortable, this is the place to try food like you've never tried before!
(5)
R P.

It seems almost excessive to write yet another rave review, but how could I not? This was a perfect evening, with the most incredible menu I have even seen. We spent four and a half hours in heaven. The service was perfect, the wine pairing impeccable. I wouldn't want to go too frequently, it's too special (and, yes, it's expensive, but SO worth it!) If you go, get the Tour. There are too many great things to miss if you don't.
(5)
Billy B.

Look, Anyone who doesnt give this place 5 stars is clearly influenced by the bill. I can totally understand as it was $700 for two of us to eat. Seeing as though I am not Jay-Z, that kind of bill was tough to stomach. That said, even the Jiggaman would give props to this place. The bottom line is I enjoyed every single part of this meal. I can fully say that I went into Alinea trying to hate the place and was pleasantly surprised at every aspect of the place. At first I thought I was entering the Matrix. Then, while eating, I knew I was in some kind of Matrix. Please understand that at heart I am a dive bar kind of guy. I'm not really into a scene and I can easily say this place is so unique that it will never become a scene (that and the price is prohibitive). Nevertheless, I am happy I went there. The goose was phenominal, the potatoes were fantastic, and the dessert was incredible. I would go again for the first time but my pocket will need to recover before I go again. GO AND ENJOY!!
(5)
Erik J.

It's hard to give Alinea anything other than a 5* rating. It's truly a culinary powerhouse not only in the U.S but the world itself. I was there in September 2012 and we went "all in" with the exclusive wine pairing package. The experience was fantastic and some of the dishes were amongst the best we've ever tastes. But...there is a but, at least for me. I guess we were not the first wine enthusiasts to visit Alinea and we found it very hard to get through to the Sommelier when asking about the wines. First of all the choices themselves were good, but not excellent (George Breuer Riesling is good but not good enough to be on the "exclusive list", same goes for Weinbach "Clos du Capucins") and the sommelier who also was our waiter was far from the friendliest person we've met. Instead of engaging in discussion he simply shrugged as if "couldn't care less". This is unacceptable at the "7th best restaurant in the world". Don't get me wrong, I would give up a lot to have the honor to visit Alinea again, but after having already visiting some of the other of U.S 3-star restaurants I was left with a slight slight feeling of disappointment. But still 5*...no question about it!
(5)
andy s.

taking food to the next level--the tickets to go here are as much as for a fine dining experience as they are for an entertainment show to overload all your senses.
(5)
karen k.

An unforgettable experience. I have to agree with fellow yelpers - if you're deciding between the tasting and the tour menu, the tasting menu is plenty. Although the tasting menu portion sizes are small, they really add up and both my friend and I left full and happily satiated. The wagyu beef course still haunts me and the creativity of their menu and presentation really makes you see why they're rated #1 in the US this year... happy sigh..
(5)
Melissa W.

Alinea was Awesome. Just do it cause we did. It's all about having fun with an element of surprise. I can't really say anything that hasn't been said except the sommelier has some crazy hair. I couldn't stop staring at it.
(5)
Jason T.

Best dining experience that I've had at any restaurant anywhere in the world. Innovative, top quality ingredients, incredible service, great wine pairings. Having Grant make the desert on our table blew my mind.
(5)
Rob L.

THE FOOD: In a word: spectacular. I didn't love everything equally, but I did enjoy every bite, and at least half of them were so intensely flavorful, complex and well balanced that I had to close my eyes and take a moment to process the experience fully. I've had a handful of culinary moments like that in my life, but never so many at one meal. There were no mistakes, missteps, under/over cooked ingredients, under/over seasoned dishes, etc. At this price level, I expect a lot of attention to detail, and sadly, I'm often disappointed; but not here. Everything was implemented perfectly (from my subjective point of view). In fact, the food was so good, I am inspired to spend time and energy cooking from the Alinea cookbook. Even though many of the recipes are beyond fussy, I want to try because it's fun. Yes, you can have fun with your food, and you don't have to throw it in order to do so. THE SERVICE: The servers cooperate, so we didn't have just one. That was nice because we were never feeling like we were "waiting" for our "waiter", so to speak. Everyone was polite, friendly and relaxed; but they were all focused and busy. I loved the service here. Alhough they were attentive to our needs, they were never intrusive. Because of the cooperating arrangement between the servers, perhaps the overall impression was a bit "cold" compared to your typical family style restaurant. Even so, it was MUCH more relaxed and anjoyable than the usual stuffy, pretentious "high-end" european-style dining room. THE ATMOSPHERE: The environment is hyper-modern, in a MOMA kind of way, which can be good or bad depending on your preference. To me, the setting fit the contemporary nature of the menu, but I would have liked more light on the food so I could better appreciate its visual appeal. The dining rooms are separated so that each one only has a few tables, which makes for an intimate environment. The chairs are comfy and the table is very stable. They took care to craft each part of the environment in such a way as to enable diners to focus on enjoying the food without being distracted by anything else. THE COST: The comment I get most when I tell people I ate here is, holy crap, that's an expensive meal; was the food made of gold or something? But to me it was worth it. If you consider that I had 20 courses served over 4 hours, and you consider how much effort (and premium ingredient) went into those courses, then the whole experience begins to feel more like dinner theater, but in a way that engages all of my senses. I haven't eaten at many restaurants in this price range, so i can't comment on what this price can get you elsewhere. But it's hard to imagine getting more variety of better quality. Maybe you can and I just don't know it. OVERALL: If I could give it 6 stars, I would. I have rated far lesser places 5 stars; since there is only a single rating to cover the entire experience, it's really about overall value. Despite not being wealthy, my wife and I plan to return to Chicago next summer just to eat here. Of course we will find other fun things to do too, but revisiting Alinea is our real reason for coming back to Chicago.
(5)
Pilan C.

BEST. MEAL. EVER. We made reservations 3 months ago. I saw how much it was going to cost, and it was going to be more than any meal I had ever eaten in my life. And I had heard amazing things from everyone who had been here before me. My expectations could NOT have been higher, and I'm VERY happy to say that I walked out even more satisfied than I could have imagined. Every dish was imaginative and creative, all featuring different ingredients -- very few of the components of the 20 dishes were repeats -- and a wide variety of preparations. Many of the dishes had a whimsical feel to them, and the food runners all had a light sense of humor that kept the meal from being too stuffy, which you would expect from a place this fancy (JACKETS REQUIRED!!). Only our sommelier was a bit too serious, but I guess that was understandable. As an example of the whimsy, there was a big pumpkin sitting at our table when we got there. When we were ready to start our meal, it looked like the waiter was taking the pumpkin off the table to make room for food, but when he lifted the pumpkin, there were four little squares of the most delicious pumpkin cake that I had ever had, with a bit of Thai chili for kick -- great way to start off our meal. That was followed my more and more delicious dishes, and there wasn't a clunker in the whole menu of 20 dishes! My favorites were a razor clam appetizer with XO sauce, the mushrooms with red wine sauce (probably the best mushrooms I've ever had), a Sicilian "swordfish wheel," and the famous "Hot Potato, Cold Potato" and black truffle explosion. Some dishes were small, some were larger, but the meal had so many of the best bites of food I've ever eaten before. The meal ended as uniquely as it started. The waiters came out and put a fancy, rubbery tablecloth on our wood table. Then, two chefs came out with two coconut-sized spheres (made of chocolate) and steaming, halloween-like steins (filled with liquid nitrogen). The two chefs poured the liquid nitrogen into the balls, and then followed that by covering the table with some mind-blowing fall-themed sauces -- a lingonberry sauce, a butternut squash syrup, and stout (or porter) reduction. The chefs then picked up the balls and dropped them on the table, chocolate bits and random stuff inside the balls flying everywhere on the table. It was like a frozen pinata, full of little treats like frozen french toast squares, nutmeg cotton candy, meringues, frozen cream cheese bits, and some other interesting, delicious bites that we dipped in all of the sauces. We ate it all right off the table, mostly with our hands. The meal took four and a half hours, but felt perfectly paced with impeccable service. We got the menus at the end, but I've debated many times whether I liked seeing the menu at the end, or whether I would've liked to have known what was coming. We had heard that there were 24 courses so we kept counting them, and didn't really know how many more savory dishes were coming before desserts. Only two drawbacks on the night: (1) they don't have a full bar, so you can't have a cocktail before or during your meal, especially considering all of the amazing cocktails I've heard are served at Aviary; and (2) the wine pairing was a ridiculous $260 per person, which was even more than the meal. While I love wine, I can't justify paying that much for a wine pairing, especially when the meal is already expensive. We did, however, enjoy two delicious bottles of red wine that the sommelier helped us pick out. I cannot recommend Alinea highly enough for a once-in-a-lifetime meal and overall experience.
(5)
Michael D.

I'd probably give this a 4-star rating, if not for the fact that it's a $500 meal after wine and should have absolutely knocked my socks off in the same way other meals of that caliber have. I went in with high expectations -- in terms of inventiveness, those expectations were met, but in terms of food, there was a great deal of inconsistency. The mushroom dish, the brook trout and the sea bream (for which he ventured away from modern cuisine) were all excellent dishes. The rest was merely overwrought and engineered for engineering sake, often at the cost of flavor. For example, the scallop acting as agedashi tofu was a perfect success in what the chef had sought out to do, specifically that a scallop had been robbed of its texture and flavor and rendered into a non-vegetarian imitation of tofu (though the table-brewed broth was very nice). The yuba, while relatively well-flavored and craftily served, was not up to the standards I would expect for such a meal. Hot potato, cold potato was overwhelmed by truffle in a way that so many chefs feel the need to do with truffle dishes. The venison, let's face it, is basically a game-meat version of a lettuce wrap with just a fancy rack. The first dessert had okay flavors, but most seemed to have been lost in the cubism. The final dessert -- a dark chocolate "pinata" filled with liquid nitrogen frozen pumpkin pie, fluff, and meringues -- was the final in spectacular presentation with too little flavor; not even the dark chocolate shell offered much for the taste buds. The wine pairings were good but not superb. The ambiance was inappropriate for a culinary experience like no other. We were seated at a very strange table -- over-sized for two to sit across from each other, but not appropriate for two to sit at one corner due to its banquette location. The lighting was over-bright, which was surprising given the entrance and foyer lighting was quite the opposite. Generally speaking, I'm not sure that I would ever consider using the downstairs front dining room as a dining room except for private functions. The service staff was aloof and haughty, and not in the way one would expect for a world class restaurant -- and certainly not in the way one would expect for an innovative restaurant. All in all, my suggestion for a far better meal in Chicago would be L2O for a 10 or 12 course tasting, though I understand they lost their founding chef. If you'd like to see some spectacular presentations along with your meal, maybe take in a chemistry show beforehand.
(3)
Ryan T.

Alinea specializes in molecular gastronomy. If you don't know what that is think, food, performance art, and science. Confused... great keep it that way. I was planning on posting all the details about the meal, but honestly it's better to try it yourself. The price is not cheap but the experience is quite unlike anything you have ever tried (unless you've been to a molecular gastronomy place before). If your curiosity is piqued and money is no object then make that reservation right now. Now for those of you who insist upon a course-by-course review go to: tangmeister.com/alinea (complete with long-winded pretentious comments). The one saving grace is all the pretty pictures.
(4)
Jeff G.

Fairly sure all the low reviews have either (A) not actually been to this restaurant or (B) just enjoy being bitter. I'll make this short and sweet: - best meal of my life - playful, fun, welcoming, awe inspiring - worth every penny and then some Wish I was rich and could go more often. But then perhaps that would take from the special-ness of the place.
(5)
Alex C.

What is there to say about this marvelous restaurant that has not already been said. All I can say is: GO. Don't read up too much about the potential menu options (which frequently change), as part of the experience will be the wondrous delight of discovering what each taste, smell, sound, and sight is. The food is remarkable, the presentation even better, and the service much less stuffy than many might think. If you engage them, they engage right back. The wine pairing was reasonably priced, and I would recommend getting one pairing for every two people. They truly live up to their 3 Michelin star accolade. It will be a meal to cherish and remember.
(5)
Jason A.

I get the hype about Alinea, its a world class spot. However, its not the best restaurant in the Chicago let alone top 10 in the world. Maybe it was 10 years ago, but others have caught on to the imagination and maybe that's why Alinea is going to re-invent itself in the near future. Its the American El Bulli. I've eaten at top places all over and what Alinea does better than any is top notch service and creative dishes. Best service I've ever had. The dishes make you think outside of the box, when you think they're going right they go left. Your place setting is actually a dish, or maybe you eat a menu,they'll throw and or paint your desert on your table, who knows what's coming next. The food preparation is technically sound but the taste leaves me wanting more. For pure taste I'd rather eat at L20, Elizabeth, or 42 grams. If I want more of an experience I'd come here. Almost a five but the price compared to other meals is too much. The tickets while once annoying are now trend setting, but I hate the 20% service charge. Just seems like a way to charge more. If the price is $265 fine, but if its really $318, just say that and stop hiding fees. They try to hide the price then you're hit with 20% more. With alcohol you're not getting out of here under $1,000 for two people. Their alcohol and pairings are top notch but again too expensive. Worth visiting once, but this isn't a place I'd have to go once a year. Ate here in December 2011.
(4)
Tian Y.

Oh Alinea... I hate to give you anything but a 5. But I am heartbroken by you :( Last week, you were not the same restaurant I discovered 4 years ago and dreamed of going to. I love change and keeping things interesting, but I'm frankly kind of disappointed with this menu. Was it an amazing meal? Yes, absolutely. Flawless execution, beautiful flavors. Beautiful, but just short of mind blowing. I'm sure there are others who can measure up in this respect, and you are supposed to be a unique experience. This menu just lost some of that feeling of new groundbreaking innovation in the dishes that your name Alinea embodies. Service was absolutely stellar, attentive, friendly. Alinea and Next are the only restaurants I've been to where people actually recognized my dominant hand and placed silverware and dishes accordingly. I had a great time. Against the backdrop of everyday life, and even against some of my best meal adventures, you're probably a solid five. But unfortunately, my dear Alinea, judging you on the entirely elevated scale you've created for yourself, this spring menu and my experience fell a little short. Hopefully one day I'll get the chance to come back and see another revamped but truly special you!
(4)
Jing Y.

Times like this, I wish Yelp offers 7 stars. The experience at Alinea is truly amazing, every dish was unique in its own sense and it left me anxiously waiting to see what's next. My only complaint about this place is the decor / seating. I thought there could be more division among the tables so I will be truly surprised when the dish comes to the table. It's very minor suggestion and they should get all the stars they deserve for the food! The best way to describe the food and presentation is that it is whimsical and deliberate. Every dish is phenomenal so would recommend you to just make the trip there! The helium balloon awaits!
(5)
Katie F.

Just incredible. I am enough of a foodie to explain that my mouth simply exploded with flavor at nearly every course of the tasting menu. I am not enough of a foodie to explain what exactly I ate or why it was so good. Steve Jobs said something to the effect that it is their job to figure out what the customer wants, not the customer's to know what they want. I fit into that class of foodie consumer. I love a chef who is adventurous enough to make the type of tasting menu and the incredible wine pairings that we received at our big anniversary dinner (5 years already!!). I love the atmosphere and that dinner was simply meant to take as long as it took rather than figuring out how to best turn the table for another seating. Thank you, Alinea. It was really worth it and we will return for more.
(5)
Angelica C.

This place was difinitely worth the last minute trip to Chicago! I'm a lightweight, so I skipped the wine pairings. I came in with high expectations and left extremely happy
(5)
Gina T.

Oh Alinea... how I love thee... let me count the ways.... Where to even begin? Oh, i know. ALINEA WAS THE BEST DINING EXPERIENCE OF MY LIFE! Take note that I didn't say best meal.... oh, the meal was only part of it. Dining at Alinea is truly an experience. I love the way Chef Grant Achatz takes you on a culinary journey where the focus is on food as a performance piece. Engaging the diners, making them feel connected to his meal. It was wonderful. I wish i could afford this kind of culinary pleasure more than once. Very deserving of its 3-Michellin star rating!
(5)
Erica S.

This must be the best dining experience so far! If it wasn't for my sister and her foodie bf, we would have not come here. Luckily, we were able to get a reservation during our visit in Chicago. Our reservation was at 5 so we were pretty much the first ones there. Since there was no sign outside, I wasn't sure if it was the right place, but my husband looked at the mailbox and noticed it was the place. Few minutes later, the valet guys put out a sign and they opened the door for us. Going into the restaurant was even an experience with automatic door ways. We encountered with many of the staff there. So many people that we didn't know who to ask for what. They were all very friendly and professional and treated us very well although we were pretty much the youngest crowd there. I was impressed how young their sommelier was. We all opted for the 12 course tasting menu and I also got the wine pairing. It was pretty neat that they didn't provide the menus until after dinner, which made us excited for the next dish that would come out. They made sure that each of us (there was 6 of us) got the same dish at the same time. They even escorted you to the restrooms. I think the timing of the food was excellent. Not too early, not too late. Although each dish were small bites, at the end, we were all pretty satisfied. We weren't stuffed, but we were pretty full. They give you different slices of bread, but for the ladies, unless you're hungry, I would just take a bite and not eat it all as that's the most carbs you'll probably eat there. It's best to go with a few other people as it's fun to discuss and guess what you're eating and tasting. If it was just the 2 of us, I don't think we would of had the same experience. The 12 course was $145 per person and the wine pairing was $110 per person. After tip, for 2 people it was about $600, but it was well worth it. If you think about the time it takes to create such foods and the excellent service, it's worth it. We didn't leave until 9 PM.
(5)
Candy L.

Once my husband shared with me the 50 best in the world list, we eyed all the restaurants in the US and had to make reservations at Alinea. This was my first tasting menu experience so before arriving, I was incredibly nervous about what we'd be eating... would I like it? Would I really like it? Or would I just convince myself that I was enjoying it because of the price tag. I am happy to report that Alinea did not disappoint. We had 22 courses, 15 presentations and with every one, we were blown away. Highlights * Getting to play with my food (and being encouraged to do so!) * My favorite dishes: Hot potato cold potato, hamachi, short rib, and of course the chocolate mousse. * The staff was so knowledgeable and yet down to earth * Personalized Menu (my husband had an "abbreviated" wine tasting, and the menu even reflected this!) We were so lucky to get Chef Grant to make our dessert. I don't know if any restaurant can top that!
(5)
Eric G.

Disney land for your mouth. The bad: We were kinda stuck in a corner where the only way for my dinner companion to get out was for them to move the table. Our primary waiter was very proper. Although I list it as bad, it added an elitist vibe that let us know that he took his job very seriously. Food secret service serious. The good: The wait staff was totally on the ball and my glass was only half full once. Everything was immaculately clean. It looked like an OCD person came and cleaned it just before we arrived. If something had fallen on the floor, I would have been totally comfortable eating it regardless. The decorations were warm and friendly. I wish my house looked that nice. The great: The front hallway lets you know that you are in for something special. I tasted things that I will never taste anywhere else ever again. Everything was presented in a way that was a fusion of art and science. I wanted to take a photo of every dish they brought out but I was scared I would look like a tourist. One of the waiters said "We are all food nerds here." and laughed like a boy about to do something really wild. I was jealous of how much he enjoyed his job. The dessert was prepared directly on the table cloth by the head chef... on the table... no plates, bowls, or saucers... on the special table cloth. Blow torches and liquid nitrogen were included in the process... Mad scientist kinda stuff going on here. A few people on Yelp have said that this is a once in a lifetime experience. Damn the cost, we will be back when they change the menu. I am a customer for life.
(5)
Monica D.

The experience at Alinea is almost one that you don't want to taint by bringing it to words. We took photos of our courses as they came through to try to be able to describe to others later what was going on, but it was almost like the photos didn't do any justice to the sublime amazing journey that one goes on while going through all of the courses. It's almost like a whole new world is opened up to me... yet all food is now slightly ruined and will never be as good.
(5)
Carolyn M.

Love Alinea, not sure there's much else to add regarding the food and plating that hasn't already been said. Service is awesome. My only peev is the shift to the ticketing system. I get that it relieves the restaurant from supporting phone call res's, but doesn't do much for the customer (tho the sticker shock at check presentation is greatly reduced since you've essentially prepaid the meal). Was surprised to see customers in jeans and vans when we were last in, couldn't help but wonder if it's connected to the reliance on social media? Doesn't have to be fussy or pretentious, but at least dress jeans perhaps? Just sayin'...
(5)
Greg M.

Overly complex competing flavors. Less is more. The service was excellent though some of the staff felt a little overly impressed with themselves. The visual aesthetic presentation was interesting and entertaining though a little too rapid and somewhat out shined the food. Some of the wine pairings were odd. It cost about $500 per person with the wine pairings and would have been worth every penny if it had been $300 instead.
(4)
Cindy P.

Yes, amazing. If you are looking for the true foodie experience, this place really is it. I had the opportunity to go to Trotter's and Next this year, and Alinea blew both of these away. The dining experience, the presentation, the food, the service. Yes, very expensive, but you don't need to dine there monthly.
(5)
L G.

I've always heard that we only regret what we don't do. So yes, Alinea is expensive and yes, I did get tired of sitting down after a point, but the experience makes it all worth it. The coolest thing about Alinea is that the chef thinks of all senses through which humans experience things. So we get stimulated with beautiful visuals, with smells (pillow), with touch and with audio (boiling soup). The palate becomes only the last sense that gets excited. There is such a richness of detail and creativity that it actually takes a few days to digest it all. I love things that push limits and opens up realms we don't even think exist. This definitely does that and I left feeling like the simple habit of eating can be made a lot more interesting than I though possible. My favorites were the D'Anjou pear dessert and the hot/cold potato. I recommend this place not only to people who like food, but to those that appreciate art, engineering and science.
(5)
Nicole V.

Last Saturday I was minding my own business and I happened to see a friend's post on social media..."Do 2 people want to go to Alinea tomorrow at 7:30?" I immediately sent him a message saying I was interested and asked my husband if we should commit. After all, it's kind of a big deal. I am not going to pretend going to Alinea is something we are willing to do on a whim. It's basically round trip airfare. The thing is, experiencing Grant Achatz creativity up close and personal is something both of us have felt would be worth the investment for quite a while. I let my friend know we were in and the two of us promptly spent the time leading up to our 7:30 pm reservation the next day in great anticipation of what was to come. We had been to fine dining establishments, but being able to go to Alinea was the equivalent of having tickets to the Super Bowl. We combed over the Alinea website, perused Yelp and watched Spinning Plates in advance of our dinner. We took our time dressing up for the occasion and made sure to meet up with our friends in plenty of time for our reservation. The outside of the building was very unassuming, it blends right into the busy bustling of Halsted Avenue on a gorgeous Sunday night. I couldn't help but think of all the times I had walked or driven past it without a second thought. As we entered the subtly lit architectural hallway leading us to the dining area, I realized this experience was going to be amazing before having even a single taste of what was to come. The hostess was warm and friendly and graciously asked us about transportation arrangements before we were whisked off to our table. We were led upstairs to a room in the back of the building containing two small tables and one larger table. I made sure to sit with my back to the other tables so everything placed in front of me would be a surprise (I don't read the back of books either). I could smell cinnamon smoldering as we entered, which made me all the more excited. Our waiter was very reserved and courteous as is expected in such a formal setting. We took a minute to look over the extensive wine list and I had a quick conversation with the Sommelier about which bottles of red might pair well as we moved through the courses. We decided to each have a glass of light white wine to start and I chose a Russian Valley Pinot Nior for our later courses. At this point I'll end up with a book if I delve into each course, and honestly each menu is meant to be experienced by the individual not via my long winded descriptions. What I will say, is we had one of the most fun and most memorable dining experiences of our lives. We searched for goodies hidden among the kiwi branches, delved for sweetbreads with our smoldering chopsticks, curiously eyed our table fire and then realized in awe it contained more than just tinder, enjoyed the floral essence of a lilac garden containing wonderful bursts of blueberry and relived our childhood with a special green apple balloon. The entire evening was full of excitement and surprises and most of all a very personal transfer of artistic interpretation from the Alinea creative team. By the end of the evening we had made clear to our waiter we were truly in it for the experience and he opened up and joined in on our excitement. It was fun to see him and some of the other staff loosen up a little bit once they realized we didn't expect them to blend into the background. They offered us some insight to what it is like to work in such an amazing and impeccable establishment. They talked about how the creativity and drive of the Alinea team draws everyone in and how the commitment to such high standards becomes second nature. We had some laughs and even got a little dance out of them. This made the whole experience even more enjoyable, if that's possible. I'm not sure when, if ever, I'll return to Alinea. I will tell you this, the experience is one we will never forget and it has made me much more appreciative of the fine art of culinary creativity as a form of expression.
(5)
Andy N.

Currently Number 2 in the US and number 7 in the world of the best restaurants. You are paying top dollar for probably the finest dining show of your entire life. Prepare to be mindf*cked by this show. We had foie gras, ate a balloon, ate out off of rocks, cooked our food, and did other crazy things. It's a 2 1/2 hour meal. Science definitely wins in this. These items are all supposed to be in tasting form. The high prices is to show off their skills in food and science. I appreciated everything that was put into this. It's a pre-fixed menu so be prepared to come in with an open mind for a new adventure. The truffle ravioli - One bite of truffle with an explosion of truffle juice. Excellent! Hot and cold potato - Must be eaten quick and tastes so so good! seafood show - I had no idea what was happening.. I just know that I had to eat 5 things real quick. It ended with some pineapple sorbet tasting. Green taffy balloon - coolest thing EVER! I ate a balloon made of green taffy with helium inside of it. Pork platter - goodness of all types of pork mixed together and probably the best savory dish of the night. Duck platter with 60+ garnishes - A fun time with 4 duck parts and testing it with the garnishes. The grand finale dessert - two chefs came out to perform the dessert. The bring out chocolate, liquid nitrogen, berry syrups and more and break it apart on the table to be eaten. This was the greatest food show ever!
(5)
May Y.

Best restaurant I have ever visited in the United States. Creative food, great service and comfortable decor. As an artist, I am impressed by the plating of the food. Where else can you eat a helium balloon in the States? Different from other restaurants, the food is also great! As a vegetarian, I appreciate the thoughts that the chef put behind the food. While the bomb dessert is very similar to that in Mandarin Hotel in Hong Kong, it nonetheless still makes me feels like a little child again. My friends and I had a amazing time here! MUST GO! Food: 5 Decor: 4 Service: 5
(5)
Becky K.

5++++++++++. This was the best meal of my life. Have eaten recently at Next, Moto, and El ideas which were all great, but Alinea is on another level. We dined here in August 2014 so this is a slightly belated review. I still dream of many of the courses. Plan to go back--it's crazy expensive but it is that amazing.
(5)
Stephanie D.

You can't even begin to describe how amazing it was. The food, the service, everything. Well worth the money and I cannot wait to go back. Part of the excitement is the mystery of it all, so don't research the food too much before you go, but rest assured I had some of the most amazing bites of food in my life. Miguel, one of the front-of-the-house managers made the experience over the top awesome. Craig, the sommelier, was so knowledgeable and took the time to educate us on our pairings. I expected over the top formal, and what I got was rock star.
(5)
Daisy M.

I surprised my fiancÃ© on our trip to Chicago with dinner at Alinea. Keeping that secret for months was tough but so incredibly worth it. This is not your typical five star dining experience. This goes beyond that, and the result is an astounding experience you will never forget.
(5)
Matea B.

My fiancee and I finally decided to splurge and go to Alinea for dinner. The reservation system is really nice because, even though it's pricy, you've already pre-paid for your dinner and thus feel less stressed about the money part once you're there. The only thing you add on when you're there is drink pairings. The entire experience is simply phenomenal, and it's really a place where you should think of it as an event rather than just a dinner. What I loved most is that it wasn't super pretentious. Yes, you dress nicely and it's a fancy restaurant. But, it's not stuffy. There are comfortable chairs and nice wood tables. But there aren't white tablecloths and dim lighting. I would describe it as having a modern flair with a very clean look. There are also very few tables in the room, so it feels more private. For the drink pairings, I really liked that you could split a pairing between yourselves and thus only pay for one pairing. That way, you can both taste the drinks that they recommend with your food but not feel like you're breaking the bank (for people that are more money conscious). As for the food, it was simply spectacular! With so many small dishes, the worry is that you'll leave here still hungry. But, that's anything but the truth. The dishes are spaced out perfectly and timed to your eating style, so it's great because you are never waiting too long, and you end up leaving stuffed. Each dish is also its own little experience, so make sure to savor every moment. If at all possible, don't pay attention to the other tables! That way, you can have each dish be a little surprise. :) Overall, I was definitely not disappointed by Alinea and would highly recommend everyone goes at least once to experience it.
(5)
Edmund S.

It wasn't quite worth the price to eat these bizarre concoctions but the atmosphere was super trendy and the wine kept flowing so I can't really complain. Congratulations to my sister who got married and took us all to Alinea.
(4)
Le C.

Alinea is absolutely the best restaurant in the US as far as I tried! I am a Michelin stars collector and I promise you this place you really should have been. Foods there are not only delicious but a huge fun because of lots of impressive innovations in so many ways.
(5)
Alexander W.

What a journey. There are some moments you cannot put into words. Alinea is an experience you will not forget.
(5)
Erin L.

I feel like every other 5 star review needs to be automatically dropped down to 4 stars and this restaurant is the only one who has reached 5 stars because it was the most inventive, surprising, fun and delicious meal of my life. Everything was seamless and timed perfectly. They even knew when we were leaving and our car was already waiting for us from valet as we were escorted out. Perfection. But you didn't see one computer, phone or ear piece in the entire restaurant. I think they are all clairvoyant ninjas. I felt like when we left, I needed to give someone a hug and say thank you. I felt like the meal was held in a good friends' house. Everyone was warm, sincere and helpful. If I'm being super picky: A lot of the dishes tasted really salty to me. I know salt taste is a personal preference but many of the them were a bit on the salty side. Additionally, I wouldn't do the wine pairing again. Unless you're very adventurous with wine, I'm not sure you'd appreciate all of the different wines, which I admit I like different wines but not to that extreme. It was cool learning all about the different wines and I liked the variety of wine and different location of the wines (they were all from different European countries) but to me, it wasn't worth the money. Although I know this is never going to happen, it would be cool to make each table separate from every other table so that if the table by you is ahead of you, no surprises are ruined. It's difficult to not peak over and see what the table next to you is having but it kind of ruins the surprise of what's next for you. It was an amazing experience that I'll never forget!
(5)
Paola C.

Really?! Does the 5th best restaurant in the world need reviews on Yelp? Words cannot explain a dinner at Alinea, you can try but it will never be enough. Best experience EVER. Worth every single penny. Wine pairing is something you'll never have anywhere else. Not a dinner you wanna have to chat and hang out with friends. This is a show: you sit there and...taste. Steven Morgan describes wines like paintings, loved him so much. A+++ everybody!
(5)
Simon K.

This was a wonderful experience. Did it taste good? Yes. But honestly, if all it did was taste good I'd not give it 5 stars because eating at a place like this isn't just about having a dinner that tastes good. Each course is its own unique experience and I loved it all from the wagyu they cooked in front of me without telling me to the helium filled candy dessert balloons. The presentation of every dish was clever, compelling and beautiful. I don't want to eat here weekly (neither my waste line nor my wallet would appreciate it), but I definitely want to come back!
(5)
Jen C.

The ambience is wonderful~ the open kitchen that you can look through and watch the chefs is entertaining while you're waiting for your table. Maybe my expectation was too high going in but I wasn't blown away. Some dishes and presentations were cool *kudos to the helium Apple balloon* but everything else was okkkk. All the dishes tasted the same and more on the salty side. For my first gastronomy restaurant I went to Moto. All my boyfriend and I did was compare our experience to Moto. I'm glad I got the opportunity to try Alinea but will I go again? Maybe..if I hear they changed their menus up. I heard they were remodeling some parts of the restaurant and I think that's a good idea.
(3)
Stephanie O.

I was skeptical of all of the hype surrounding this place but let me assure you that it is well deserved. When you step into the rather nondescript building, you walk down an ever-narrowing hallway towards a surprising entrance. Somehow, the host already knows your name and you are lead towards your table. Given that the menu changes (and the surprise is half the fun), I won't go into exhaustive detail about the food. Just know that it will spoil you for any other restaurant ever. Each course is even better than the last and if you are fortunate enough to get the wine pairing you will leave very satisfied indeed. The courses were whimsical and fun which was sort of a stark contrast to the rather elegant and serious tone of the restaurant itself. This isn't your local diner, folks. This place runs like a well-oiled machine and the staff is serious about providing a memorable experience. This is definitely a once in a lifetime experience and one that would repeat were I to come into some sort of surprise inheritance/lottery winnings.
(5)
Augie L.

came here with a few colleagues, and thoroughly enjoyed my meal. I felt like it was a cross between Moto and Joel Robouchon. Both are very prestigious restaurants, and I've gotta say that Joel Robouchon is still on my top list. Don't get me wrong, this restaurant definitely had their own perks that stood out, but some of my dishes that came out I wasn't very fond of. For one, the duck was amazing, but I didn't like that there 60 different types of sauce to go with it and you don't know what it is what. The three things that stood out the most, was the helium filled apple taffy that tasted like fruit roll up and it definitely gave us laughs and gave us the feeling of being kids again. My second best dish was the rabbit and the third was the truffle drop soup that was superb and lastly, the chocolate bomb was awesome! Would I come here again? No, it wasn't one that blew my mind...
(3)
Gregory H.

Definitely one of the weirdest foodie experiences ever. A friend of mine got a table here and I was invited to join him, and let me tell you the food was surprisingly delicious, and honestly they make food out of things that I have never had. It felt like an acid trip into the world of food, where everything was weird but tasty, and when I left I want to trip again because I need the experience of this place. Hipsters and foodies alike should rejoice that this place exists in the Chicago area; and although I am not either of those I thoroughly enjoyed my meal.
(5)
Lisa S.

Alinea has spoiled me for life. I can't help but compare other "nice" restaurants to Alinea and no one yet can match the creativity or complexity. Servers were extremely attentive -- and a lot of fun! No pretentiousness here at all. Plenty of humor (and sarcasm!), generous with explanation, and patient with questions.
(5)
Ben R.

I got SO lucky with a last minute cancellation and went to celebrate a work promotion. It was a wonderful dining experience that is well worth the cash. I've been to many fine restaurants and this ranks right up there if not a notch above across the board, especially since it is not pretentious or stuffy. Wonderful experience...if you have the means, I highly recommend it.
(5)
Rose D.

Hello, two-hundy review! I've been saving a little special sumthin-sumthin just for the occasion and her name is Alinea. She will take you to the stars & back & leave you begging for more. Oh, please...do not let this magical night end! Wow. Un-freaking-believable. I would have been fine having a lobotomy after dining at Alinea so the experience could be my last conscious thought. There are so many other reviews with so many details I won't delve into many here. But it was absolutely amazing. You will be blown away by: -The presentation of the food - unique & unpredictable & fun. -The taste of the food - each course was better than the last, I cannot choose a fave. -If you have a wine tasting you will not be disappointed! Kevin was our dapper sommelier for the evening & he not only educated us on perfect wine pairing but was also a lot of fun. I think all the ladies at our table were completely smitten with Kevin & would love for him to tag along (okay...be our date!) at all our special occasions & provide his expertise. My friend had some wine "special needs" & he was very gracious & accommodating while having a good time with it. -The staff - each person who assisted & presented to us was fabulous. I love that for such a high-end dining experience there was zero pretentiousness. These folks know how to treat guests & have a good time while doing so. Matthew was our lead "straight man" but also had a sense of humor. Andrew was another server who stood out - so informative but lots of fun & whimsy under the business end. There were many fabulous others & I wish I knew or remembered all their names. -The restaurant decor is elegant & beautiful. I felt very lucky to dine here in the dead of winter when the entrance/vestibule area was a bit more "done up" for the time. We entered to a narrow winding path of tall, fresh pine trees. It was like walking through the forest at night, the lighting the perfect moonlight glow, the smell of the fresh pine & to top it off, an audio track of whistling winds through the trees. I was swooning by this first impression. -Worth every penny. Think of the highly-skilled staff which goes in to creating & presenting your meal. We were there for four and a half hours and it was the best dinner & a "show" I have ever experienced.
(5)
Johnny D.

Alinea is worth the hype. The food is impeccably presented and the wait staff is amazing. There were several times when my date and I did not even notice that the next course had arrived! We dined on my birthday, and the restaurant surprised us with a special birthday chocolate course-on the house. Great service, fine dining at its best, and the extra personal touches make Alinea a restaurant that I will visit in the future.
(5)
Christy L.

I ate at Alinea again last night, nearly two years after my first visit with a fleeting concern that my second visit wouldn't live up to my first. All but one of the dishes was new - Hot Potato, Cold Potato remained on the menu. They must have listened to my prior review as they picked the right one as their trusty stand-by :) All in all, this experience was even better than my first! 1. We started the meal with Char Roe accompanied by carrot, coconut and curry. This dish is not too memorable. My friend has a salmon allergy, and they substituted Mango for Roe and impressively even printed up her menu with this substitution. 2 - 5. Oyster Leaf, King Crab, Mussel and Razor Clam. Brought out on a piece of driftwood from the ocean, this was one of the more unique presentations. The concept of the Oyster Leaf was unique - the oyster flavor was subtle and more present in the after taste. The Razor Clam was prepared in an Asian sauce of shiso, soy and kaikon and was the winner of these four preparations. Note that it wasn't clear to us until they brought out our printed menus that this was treated as 4 dishes as it seemed we completed our meal a few short of the 19 promised. 6. Wooly Pig served with fennel, orange, and squid. - served on a metal stick and meant to be eaten no-hand's, this again was a unique and fun presentation. The fennel flavor, fortunately, was subtle and worked with the pig and squid. 7. Scallop. Served as a mouse rather than an actual scallop, the scallop flavor could have been stronger. This was probably my least favorite dish of the evening. 8. Ice Beet. The centerpiece on each table is a brick of ice with test tubes filled with a deep purple liquid. During this course, you slurp out the beet juice. If you like beets, this is awesome. 9. Black Sea Bass. This was the most traditional dish served all evening and one of the highlights! This is a healthy portion - a whole fish split between two people. Reviews had said to be careful to not eat too much of this to save room for the rest of the meal. At the end, we wished we had cleaned the bones on this Bass. 10. Hot Potato - as good as I remembered it! The Parmesan and Truffle really make this dish. 11. Wild Mushrooms - I loved this dish but also LOVE mushrooms. 12. Venison - this was another of my favorites. You basically make a cabbage wrap with mustard, bacon, venison, and a few other accompaniments, and the flavors explode in your mouth. 13. Black Truffle - Another masterpiece and debatably as good as Hot Potato. I'm partial to Truffles. 14. Squab - the waiter arranges a bunch of forks and spoons on the table in front of you, one of which has the squab and the rest have different bites to go with it. You eat them one by one, dropping the forks and spoons into a bucket. This dish was more about presentation than substance (though wasn't bad). 15. Anjou Pear served with Brie. I was excited for this dish as love warm Brie. I feel like the Brie could have been stronger as I only tasted the Pear. 16. Ginger. Five small pieces of ginger with varying intensity levels. A nice pallet cleanser. 17. Winter. This was delicious! See the picture for presentation but basically the white "snow" was minty and melted in your mouth. So light and refreshing! 18. Balloon. A green apple, helium infused balloon. Fun to talk with helium, especially after all the wine pairings! 19. Dark Chocolate. Much written about, one of the chefs (Grant wasn't in the house) brought out a hollow chocolate ball filled with crackers (?), cotton candy, and more chocolate and smashed it on a table drizzled with three sauces (butternut squash, lingonberry and stout). I would have much, much preferred that the sauces be salted caramel and peanut butter as I am a freak and don't like chocolate and fruit together. Great concept and a fun end to our 3.5 hour experience! My friend and I both had the wine pairings though I asked for "short" pours as Alinea has the reputation for pouring heavy, and I wanted to remember all of the meal! Neither of us felt like we had that much wine by the end of the evening, and I wouldn't be scared to get full pours next time! There were a healthy number of sweeter wines. I'm usually not a fan of sweet wine or port but these seemed to work well with the food. In terms of service, what I especially appreciate about Alinea is the lack of pretentiousness of the waitstaff. They're engaging and unobtrusive. My only complaint was when the bill came, we had been charged $16 for a coffee and espresso. Seems a bit steep, no? What separates Alinea from other restaurants of this caliber is the uniqueness in the food and preparation. Pure genious...
(5)
S B.

Amazing best night of my food life! Thank you Grant Achatz! It's worth every many penny I spent on this meal/experience.
(5)
Dennis J.

Really fantastic meal and unique experience. While waiting for our table to be set up, we watched the kitchen at work, which was cool and a nice way to spend your time waiting. The service throughout the entire meal is extremely friendly and helpful, and their professionalism adds to the experience. I won't go into the details of all of our dishes, but they were all extremely tasty and not your usual preparations. My favorites were the frozen corn dish, the duck five ways, and the chocolate dessert. Each dish is so inventive--it makes the long meal a lot of fun. We didn't do the wine pairing but wholly enjoyed the meal regardless. It's truly a fun meal given the uniqueness of the dishes and their preparations, and something that's pretty much the epitome of a destination meal.
(5)
Shariq A.

Unbelievably overrated: party of 6; service was spotty with poorly timed gaps between servings - some as long as 25 mins. The food presentation was mediocre for the perceived standard - the last course dessert was spectacular. Found a rock in one of the dishes and there were no apologies or follow up.
(2)
Linda T.

It is almost sacrilegious to ding Alinea. For sure, an amazing experience. Food as art, food as performance, food as backdrop, food as architecture, food as entertainment. But food as food? Too salty in most dishes- seems like their reductions were all oversalted and there were a lot of them. Too undercooked. I know that rare is trendy, but some things need to be cooked more. Dessert however, was worth the wait. Sometimes teeny weeny details are worth in taste and texture, and there were some great touches, but at times it felt over-produced. But an experience for sure...!
(3)
Debby W.

Yeah...its a mindblowing place. The common criticisms of places like this is that the service is stuffy or snobby. I didn't find that to be the case here at all. By nature, I am very open about my interest and excitement about things....and I was crazy excited to be here. The staff picked up on that and were just as friendly and happy back. My questions about the food and wine were always answered graciously and in extensive detail. The food itself was just insanely good. It was palete-changing for me. It wasn't about innovation for the sake of using a new toy...it was to enchant and playfully re-introduce old foods. The fois gras done multiple ways almost moved me to tears and the black truffle explosion actually did. This was a very memorable meal for me and I will not soon forget it.
(5)
James P.

Unreal. Amazing. Delicious. Exciting. Eye-opening -- All words that come close to describing just how good Alinea is. I have never seen a restaurant that can downright make everyone laugh or force you to eat off the table and yet deliver an amazing, thought provoking, and spectacular meal. Also, truffle explosion is my new "best thing I ever ate"...seriously, worth the entire trip just for that bite.
(5)
Michal F.

I came expecting a lot and was not disappointed. It was by far the most creative, well served and beautiful dinner my wife and I had ever had. Alinea burst the bubble(literally and figuratively) on my molecular gastronomy naivetÃ©. It was also the most expensive so you get what you pay for. I feel like I could write about book about our dining experience at Alinea but given the lopsided profit/effort ratio I'll stick to the highlights. Upon walking in we were transported into a snowy, windy pine forest with blue lights and warmth despite the appearance was cold. Pretty cool. We arrived early and were offered hot chocolate. Not the usual fare of course but chocolate with salt mixed in with a pine foam on top. I never knew this before but I LOVE PINE FOAM. As weird as that sounds. Hot Potato Cold Potato. Like the LOTR MEME I once thought all you could do with Po-ta-toes is "Boil 'em, mash 'em, stick 'em in a stew". Well, that and make French fries but Grant Aschatz has openend my eyes to much, much more. Drinking down this truffly mix was a joy. Balloons. I doubt many people considering going here have seen the rocky horror picture show but if you've heard of it you know that at the end they bring out red balloons to de-verginize you for seeing it the first time. I thought that's kind of what was going on here, thankfully not, would have been really weird. This fun snack was comprised of apple fruit leather and helium. You would bite your balloon at the top suck in the air, laugh with a really high pitched sound and enjoy the apple flavor. It's definitely the lightest desert I've ever eaten !Spolier Alert! Don't read if you plan on going! Explosion. WTF is this guy doing I thought to myself as a Chef walked up to my waterproofed table. Magic I decided as I saw him starting to artistically add lines and dabs of sweet tasting sauces all over the table. It was a great work of art, reminded me of the tricks they have at Hibachi restaurants minus any heat. Biggest surprise came right at the end when what I thought had been a clay jar exploded on our table to reveal chocolate shards, cotton sugar, dry ice and other sweet flavors. Interesting Fact: Did you know Alinea has their dishware made custom for them no other place has it? Yes, that's how they have those dishes with needles sticking out of them, i.e. ginger or Hot/Cold potato. The last dish had a sour note. I went to my car directly in front of Alinea and found a parking ticket. With the valet looking on the whole time could he not have suggested to me that I take his services or have gotten me from inside to pump the meter? I mean, come on. Would I come back? Hopefully I can start going monthly one day, till then I may splurge every few years.
(5)
Kristi G.

Great experience and very cool flavorful food! I convinced my husband to take me there for my birthday and I wasn't disappointed. It was food art, food entertainment and filling all at the same time. We had the 13 courses and declined the additional $125 for a Black Truffle course, $125 seems kinda ridiculous considering it was only one additional course. We decided to order wine separate and not go with the wine pairings which was perfect as several in our group had to drive home. My favorite courses were the Wagyu steak and parsnip that is cooked under a fire at the table, the duck with 60+ sauce choices, the balloon and fabulous final dessert that was as much art as one of the best desserts I had ever had! It is a must try for anyone who considers themselves a foodie.
(4)
Erick N.

Each year Restaurant Magazine compiles a Top 100 ranking of the world's best restaurants. In the 2011 edition Alinea came in at number one in North America and number six in the world (the top five venues are all in Europe with the number one ranking awarded to Denmark's Noma). I have yet to dine in any of the top five restaurants, but am having a very hard time envisioning a meal better than the wonderfully creative, phenomenal meal I just enjoyed at Alinea. Imagining food more exquisite is like trying to visualize a color that does not exist. After months of anticipation tonight was my birthday dinner at Alinea. The entrance to Alinea is nondescript and easy to miss. Once you open the unmarked door you stroll down a long modern hallway and eventually are greeted by a host; you are then ushered inside for the start of a magical culinary journey that is far more than just a great meal. Alinea does not just have the best food in the U.S., but likely has the best staff as well. For our four hour long, twenty course meal we were completely pampered by our team of servers. Despite being such a high end venue, there is a fun vibe; the servers (despite being impeccably polished) are laid back, interact with you quite a bit and exhibit wonderful senses of humor; the experience is not at all pretentious as one may imagine. All the staff were great but Johnny in particular stood out as probably the best server we have ever had. Jason deserves kudos as well. My wife does not have the most adventurous palate, but the staff was very flexible with making substitutions. Out of the twenty courses there was not a single dud. About a half dozen of them were so awesome they were mind blowing. Each course has such a unique presentation; the food looks like modern art, but tastes better than any more traditional fare I have consumed. It is hard to do the food justice in a review as the experience of dining at Alinea really exercises all the senses and is a transcending experience; several of the courses even utilize non edible scents to interact with the taste of the cuisine (as well as to evoke memories) such as maple leaves that are scorched, creating the effluvium of burning leaves wafting throughout the dining room. I do not want to describe the courses in detail as being surprised magnifies the experience, but will touch upon a couple of highlights. The first few courses are seafood and the most beautiful was presented on piece of petrified driftwood draped with seaweed and topped with four delicious shellfish dishes artistically doctored up with different flavor components, still sitting inside their shell. The mushroom dish and the venison were my other favorite savories and all the dessert courses were amazing, but the final course - a sort of chocolate pinata broken open at your artistically decorated table (with an assortment of sauces) was out of this world. Alinea does not have a full bar as Chef Achatz believes that hard alcohol would dull one's taste buds to the delicate flavor combinations of the food. There is a fairly large wine list and they offer a standard pairing ($160) or a reserve pairing (about $250) or wines by the glass, bottle and half bottle. While the food is expensive ($210 per/person), there are some reasonably priced wines (bottles start at about $55). My appreciation of fine food far exceeds my appreciation of fine wine and I was not made to feel at all bad for ordering one of the more inexpensive bottles of wine. There are also all sorts of different waters to choose from (including three different sparkling) and at the end of the meal coffee is served in a French press. To cap off our meal we were presented with a copy of the menu and a folder to safely tuck it inside. My wife had made Alinea aware it was my birthday and in addition to serving me an extra dessert course they even had a happy birthday message printed on my copy of the menu. We also were invited for a kitchen tour at the end of the meal and then were escorted outside by a staff member to a waiting taxi. Despite the experience lasting just over four hours it was one I did not want to end, but will take with me many happy memories (and a very full belly). This was truly a meal fit for a king; the most beautiful food I have ever seen, some of the best food I have ever tasted and the best service I have received. I have now had the privilege of enjoying Grant Achatz' three main venues (Alinea, Next and The Aviary); Achatz is an absolute genius and is truly the master of modern cuisine. Someday I would like to try one of the restaurants in Europe that Restaurant Magazine has ranked as superior to Alinea but I am fairly confident that Alinea will remain number one in my book. I would not be surprised if Alinea ascends higher in the rankings before I make it to one of the other venues as I have the feeling that as good as Achatz is now, he is yet to reach his prime and somehow will continue to improve and set new trends.
(5)
Aimee P.

They say that dining at Alinea (or any other Michelin three starred restaurant, for that matter) is the meal of a lifetime. What's it mean, then, that I've taken an annual pilgrimage to Chicago each year since the first time that I stepped foot into this culinary mecca behind its modest facade and down into the rabbit hole? I suppose it means that I've lived several lifetimes, and have lived to tell the tales. You never really know what you're going to get when you get to Alinea. Will you be greeted by the long, shadowy hallway, illuminated in red to get to the hidden mechanical doors? Or will the entry be decked out in the flavors of fall with pumpkins and bales of hay, which rustle and snap beneath your fancy dress shoes as you make your way to the door, grabbing a bobbing glass of overwhelmingly aromatic apple cider on your way? Your dinner at Alinea will be a painstakingly planned, carefully constructed meal that takes you around the world, from a small farm in Michigan to Japan to Italy to the waters of Peru. The dishes will change each time you return, but a few showstoppers remain constant: Black Truffle Explosion; Hot Potato, Cold Potato; Pheasant (aka burning leaves)... There will be fire. There will be liquid nitrogen. There will be grand effects that leave your head spinning. I was humbled and very, very fortunate to have Grant Achatz himself prepare my chocolate sphere dessert the first time that I visited Alinea. Quite possibly, it is the highlight of every single dining out experience I've ever had. For the grand finale to your meal, an Alinea chef comes out with a collection of confections and purees. Using your empty tabletop as a canvas, he proceeds to create a gorgeous work of art before your very eyes. The chocolate sphere has changed into a chocolate tart in the past year, but the concept remains the same: food as art. Like the sand mandala that gets destroyed after Tibetan monks meticulously assemble it, here I was, expected to consume the masterpiece on the table before me. The destruction of the mandala represents the impermanence of life, of the world. And its true: a meal at Alinea doesn't last a lifetime, but its memories do. It is a worthy once in a lifetime journey to make, but if you're like me and just can't get enough of the memories, you'll just have to go back. But I guarantee you this: like the transitory nature of life, no two visits to Alinea will ever be the same.
(5)
Alice C.

We were lucky to be able to snag a same day table at Alinea -- score! Subscribe to their Facebook page to be notified of last minute openings. The menu was considerably condensed from when we last visited 3 years ago, which was disappointing as the price was the same, but the food and service were stellar as always. The wine pairings were also quite good. For inventiveness, flavor and whimsy, I don't think there's a better restaurant in the world! Where else would you get an edible apple-flavored balloon, have a large rock in the middle of your soup, taste the perfect bite of potato while hot and cold temperatures battle in your mouth, and have the chefs paint the dessert on your tabletop while you watch? Run, don't walk, and prepare to be delighted! Full details of our meal are here: pekoepeony.blogspot.com/â€¦
(5)
Andrew A.

~ Tasty, interesting food ~ Somewhat pretentious staff who seem more impressed with themselves than they are interested making you comfortable ~ Overpriced. Expensive is fine, but Alinea's pricing is just obscene and not worth it.
(3)
Matt T.

This is a truly exceptional dining experience. Everything from the decor and service to the food is perfect. Simply put, it's my favorite restaurant in the U.S. Absolutely worth the weekend flight and stay in Chicago to sample this extravagant tasting menu. I think it ended up somewhere around 24 dishes of varying size. Even with the ~$1K price tag (for 2), we received sufficient value to warrant another trip.
(5)
Edwin A.

Amazing food amazing and knowledgeable staff, beautiful dining room and just overall lovely place to eat. Celebrated my birthday here and could not have asked for anything better .
(4)
Madeline B.

Alinea suggests that you arrive 15 minutes prior to your reservation. We were about 30 minutes early. The hostess greeted us warmly and then left us rather abruptly. Having not been there before, it was not clear to us whether we were to wait in the bar (I don't think they have one) or by the door where were were left standing. Fortunately, one of the wait staff intervened and told us they could seat us immediately. The room we were in was very simple and elegant but very noisy. There was one very loud party of six which detracted from the otherwise serene ambiance. Everything about the restaurant is imaginative and thoughtful with incredible attention to detail. 15 courses is a lot, not so much in quantity, but in the ability to be memorable. I can recall 4 or 5 but would have to refer back to the printed menu keepsake (nice touch) to jog my memory. There were only a couple of things I didn't find completely delicious. 1. The raviolo was too salty. 2. Impressive that you can make a noodle out of bubble gum but I don't need to eat it. The service was impeccable, warm, engaging and friendly. We could not have asked for more. Except for the noisy party in the dining room with us, it was a wonderful experience. At approx. $1700 for 4, it's probably one I never have to have again.
(4)
David E.

Too much Hype- not worth the fuss. Def not one of my top fave restaurant I've ever been to
(4)
Bob K.

This is a very expensive dinner in the only Michelin 3 star in Chicago. The experience is generally wonderful. The creativity and explosion of taste are everywhere. You are well served with not an ounce of garishness. Unfortunately, I reflect on the negative reviews of others.The wine pairings were presented in a misleading cost. The server was less than enthusiastic and spoken in a hastened and quiet tone. I suspect things would be improved if the pairings are well explained by an enthusiastic and informative server.It put a damper on the entire evening.
(3)
Anita R.

My husband and I have been waiting 4 years to try this place. We moved to California and while visiting were excited to finally try it. We were having an amazing time celebrating our anniversary until the 2nd to last course - a gummy apple helium balloon. No one told me to keep my hair away from this stupid balloon and before I knew it it was all over my hair. It was like having gum stuck in my hair! It was a bus boy who tipped me off to run hot water through my hair (not my server!). So I literally was in the bathroom washing my hair in the sink after I spent 45 min getting ready to eat at this damn place. No one apologized, checked on me, or asked if I was ok. I was literally crying at the table because I lost a huge chunk of hair to a course at this restaurant. Initially, when we sat down, my husband said we would eat here once a year - after my experience I will definitely never be back.
(1)
Stephanie L.

WOW.... Finally, I went to Alinea. Mamma Mia The best experience I have ever had Nothing about this place was bad The sommelier could have used more personality But still, this is the best place in the city The price isnt cheap Just go and take the leap Dont ruin it by reading about the hype JUST GO and enjoy the BITE Seriously, "JUST DO IT" like Michael Jordan or NIKE
(5)
Bao B.

Great experience in one of world best restaurant, Alinea is generally regarded, by the people who keep track of such things keep up with your good work chef Grant archez LOVE the desserts course AMAZING!!!!!!
(5)
Kat B.

I took my boyfriend here for his birthday and it was absolutely perfect. The only problem now is that I don't think I can top it next year. Alinea is about more than just the food. It's about the experience. The presentation of every dish was unique and creative, and some of the ingredients were even used as table decorations before we knew that they were one of the many courses. The favors were also incredible. I am beyond impressed with what they were able to do with food. It was unlike anything I had ever experienced before. The staff was great. All the servers were friendly and constantly joking around which made it very easy to get comfortable during our meal. Overall, we were there for nearly four hours and every minute of it was fun, exciting, and filled with delicious food.
(5)
Amy R.

Every course is something new! Not just taste wise, but presentation and creativity! I'm not writing any more than that, because I wouldn't want to ruin the surprise! Just. go.
(5)
Anthony N.

***Alinea is truly a one-of-a-kind experience; while I enjoyed the food, Alinea works better as an "experience" rather than a "meal," which makes it (for me at least) one to go to once but maybe not one that I must seek out again*** Alinea is considered one of the best restaurants in the country. Alinea specializes in progressive cuisine (molecular gastronomy), but it one-ups similar places (like The Bazaar and Baume) by not only playing around with how the food is cooked (but also how the diner experiences it). Alinea has a set tasting menu with many courses and chef Grant Achatz shows incredible range by highlighting how he can put out fresh and vibrant Californian-like flavors (steelhead roe with watermelon, kaffir lime, cucumber blossom), classical flavor combinations with strong cooking technique (morels and hon shimeji mushrooms with cream and a red wine reduction), and creative interpretations on traditional dishes (like the peach, basil, burrata, balsamic, and almond plate, which combines the elements of a great salad, cheese plate and dessert all into one). There were other great things as well. There was dehydrated yuba (tofu skin) that was wrapped with shrimp, miso and sesame seeds. The crispy texture and flavor were both pleasing. Another great dish was their farm salad, which was also a clever presentation. There was a base of tomatoes (very fresh) and gazpacho (very tangy) that also came with goat cheese, carrot and red onion. The table's centerpiece (a herb and greens garden) was used for the salad as you snip desired herbs/greens and then mix into the salad. I wished though that they didn't alter the goat cheese. They must have freezed it or something to give it a different texture. Unfortunately, it wasn't really a texture improvement. It came across like cold goat cheese that had been in the cold part of the refrigerator too long and thus not in harmony with the other ingredients. Similar to the farm salad, the short rib pasta combined both a playful presentation as well as an interactive approach. You dress the pasta sheet yourself with the many ingredients provided (olives, garlic, blackberry, smoked salt). The flavors were strong and the beef was tender, juicy and savory. The meal could have used more meat though. They did this one dish called (agneau), which was very dainty portions of meat (lamb I think) that came with crispy potatoes and a rich sauce. The combination of ingredients produced a satisfying flavor, but the meat was dry (in addition to being very small). Unfortunately, it was the only other meat dish and it did not have the impact of other meat dishes I've had at similar restaurants. They did a lot of seafood dishes though and they were good. There was a nice scallop in a light broth as well as razor clams in XO sauce (a spicy-sweet-salty Asian sauce). There was some moist mackerel that was made very fragrant with the addition of juniper as well as a fritter of hamachi (made fragrant with a vanilla bean). A lot of the other items were small bites and all of them were at the very least good (with some of them standing out more than others). The black truffle explosion ravioli was good and flavorful (even if the pasta was a little too thick). I also liked their lemongrass shooter with gelee, dragronfruit, Thai basil, and lime. Pricing was high, but Alinea is a one-of-a-kind experience. Still, despite the many-many courses, I left a little bit hungry. The experience was very satisfying, but when just considering this as a meal, I did not leave Alinea as content as I did after my visits to Ria or Avenues. Service was incredibly professional and polite (as well as unbelievably meticulous with immediate recognition of diner needs), but it was a little too formal for my taste. The formal service here seemed consistent with other Chicago fine dining spots so it might just be a difference between West Coast dining and Chicago dining. The service also seemed a little too rehearsed for me. It probably guarantees a consistently excellent service experience, but I prefer waiters/waitresses/servers who can identify customer preferences and thus customize the experience for each diner (Baume, The Restaurant at Meadowood, and The Village Pub are great at accomplishing this). In the end, the service though is very strong and the food has a big wow factor. Alinea provided an experience unlike any I've ever had at a restaurant (or expect to have in the future). And this makes Alinea a must visit if you love food (and even worth a special trip to Chicago). But you should consider extending your trip because there is no shortage of very good restaurants in Chicago. Valet parking is available. Street parking also seems to be available.
(5)
Susan T.

Dining at Alinea is performance art. From the moment the front door is opened for you, your senses are treated to a journey created by artists. All of it- the design of the restaurant, the presentation of the food, the incredible flavors, the way you partake in the food- the entire experience is a rare opportunity to enjoy the genius of an artist. You cannot put a price tag on that- Picasso is back and he is a chef.
(5)
Terry N.

The problem with places like this, given the exhorbitant cost, media attention, and stellar reviews, is that the bar is set so high, it's nearly impossible to meet those expectations. To set expectations, the meal, including wine pairing, totaled $564 per person in our party of 6. Now, I'm no stranger to spending a lot on fine dining- The French Laundry, Benu, Daniel, Cyrus, and the Bazaar were all extravagant and decadent dining experiences I've been fortunate to enough to try. I felt each of them offered something in the way of transcendent flavors, over the top service, and/or that little something extra to justify the value proposition. All in all, I felt Alinea failed to provide that value. Were the dishes innovative and unique? Yes. Was presentation whimsical, playful, and imaginative? Yes. Was service attentive and informed? Yes. However, was the experience as a whole better than others in this class? No. Was it worth it? NO. Maybe this comes down to personal preference. I'm more a fan of precise, classic plating techniques over the Jackson Pollock style presentation I found on most of the dishes here. Dessert was *SPOILER ALERT* served by Grant Achatz himself LITERALLY shattering a filled white chocolate egg all over our (nicely prepared) table. We were then given spoons. I also had issue with the distinct lack of traditional luxury ingredients. I understand the idea behind creative and non-traditional use of ingredients. But for my money, I'd rather have a nice scoop of caviar rather than a crazy, what-am-I-eating composition of discarded corn products (corn silk, corn smut [huitlacoche], and corn husk). Indeed, the waiter rather cheerfuly informed us that yes, in fact, we were eating trash! The myriad rules and regulations were also off-putting. Buy your ticket online. Wear a jacket. Show up 30 minutes prior to your reservation. Eat this dish in 5 seconds before it decomposes in your hands. Despite the whimsy of the dishes, I felt that the place, the whole experience, simply took itself too seriously. In the end, Alinea will be a once in a lifetime experience for me, because I simply can't justify going back.
(3)
Rob D.

I rarely give a restaurant five stars unless the entire experience is exceptional. My dining experience at Alinea a few weeks ago was indeed exceptional. I sat in the first floor dining room and the ambiance was nice but not overly impressive. However, the service was above and beyond. Highly professional, courteous and sensitive to any need. Being a foodie, I recount my experience to acquaintances as a life altering experience. A paradigm shift, if you will, on how I view food and flavors. The unique presentations and methods of the cooking or preparation of each course were absolutely inspiring or provided a sense of awestruck. And, most importantly, the flavors and tastes were delectable and, in some instances, mind blowing. I felt like I was in the house of a true artist or maestro. Of note from the multiple courses that were presented over a three hour period which seemed like an hour, because it was such an amazing experience, were the duck accompanied by 60 different condiments, spices and/or flavors each of which when paired with the duck evoked a different and interesting flavor sensation; the seafood and fish presentation with snapper prepared two ways that was so fresh that they melted in my mouth and tasted of the sea and the shrimp's head which was very flavorful; the black truffle explosion (an Alinea standby from what I have heard); and, the dessert which was a frozen chocolate ball dropped on to my table on a silicone table spread which exploded over the table into chocolatey shards accompanied by different sauces, crumbs, etc. The chef came to my table and created what appeared to be a Miro painting on my table. Edible art. This is an experience to be remembered for the rest of my life.
(5)
Mymy L.

Alinea is definitely not your run of the mill restaurant. This is about as foodie as it gets (or as foodie as I've gotten) and diners should be aware that when you come to Alinea, you're coming for a complete gastronomical experience that caters to all your senses rather than just for a typical meal. I believe reservations for Alinea need to be made some time in advance but I managed to find an opening a week before my trip to Chicago last September. The restaurant itself is fairly inconspicuous. Even as you enter the building into an empty hallway, there is no clear signage directing you to the entrance of the restaurant. Instead a sleek sliding door opens up almost as if you're in some underground secret lair. Needless to say, it was pretty darn cool. We came for the tasting menu which was comprised of 13 different courses. Each and every one of the courses was a unique tasting experience. You could tell that the chef took time in thinking about how each flavor would complement one another, and also how each dish should be presented. Dish after dish presented food that actually made you think about what you were tasting, smelling, and feeling. I won't go through each and every course but I do remember the wagyu beef as a standout (as it always is). The service here was prompt and professional albeit not at all overly friendly. I wouldn't go as far to say that it was a stuffy atmosphere but they definitely could have had a bit of a sense of humor. The dining experience is indeed an exceptional experience but it would have been nicer had it been perhaps not so serious. Overall, I would definitely recommend Alinea to anyone who is open to trying a new food experience and isn't too concerned about the minor damage to his/her wallet as the price per person starts as $150 for the tasting menu. It will definitely be an experience you won't forget.
(5)
Eric W.

Alinea provides one of the best and most complete all around meals I have ever had. I could not recommend this restaurant higher.
(5)
Sheena M.

Have you ever been to Wonderland? How about Oz? I have, in the form of Alinea. I never knew these whimsical places actually existed until I brought my palate here. Course after course I fell deeper down the rabbit hole. Words like creative and unique don't even come close to describing the fare served at Alinea. Grant Achatz really is our modern day Willy Wonka. As our 4 year anniversary approached we really felt there was no where more suiting than Alinea to spend it in. Chicago has become a favorite city of ours and I, a huge fan or Mr. Achatz. We made our reservation for the 29 course "tour" menu and started counting down the days. As we made our way down the pink glowing hallway my heart was racing with excitement. Even though we were 30 minutes early for our reservation, we were greeted by name and sat anyway. We made our way up the stairs my eyes darting, looking for even a small clue as to what our evening would bring us. The minimalistic decor provides a blank backdrop so the food really is the star. A caterpillar like cascade of purple flowers sat behind our dinner table and set the tone for the whimsy to come. The overall feel of the atmosphere is genuinely fun. There was a level of service and class without it feeling stuffy or pretentious. No dish was ever explained in a condescending manner, no waiter was rude, and the room filled with laughter as the courses continued to arrive. Some dishes shined more than others, some were true to the "molecular gastronomy" fad, while others simply showcased simple and amazing flavors. The dishes to me that were the greatest stars of the night were as follows: Course 5- A do-it-your-self pork belly spring roll. At the beginning of the meal we were presented with 2 sheets of rice paper beautifully draped over a small wooden stand. In the papers were flowers and herbs. When the course arrived, we assisted in constructing a sort of tee-pee for the rice paper to sit in. Sweet and succulent coconut curried pork belly was spooned into the center and you chose your own additions off of a plate of 11 ingredients. I choose black sea salt, lime, onion, and additional herbs. I wrapped it all up and was wrapped up in the flavors of that dish the whole night. It was by far my favorite. It was like Thai street food made glamorous. Course 10- Thai banana with a square of frozen Guinness beer with mustard and pecans. I truly wished this course was more than one bite, it was the definition of balance. Course 12- Powdered peanut butter, when mixed with your saliva returned to an original creamy peanut butter texture followed by Cayenne pepper. In terms of creativity, I felt this dish stood out amongst the rest. The way the flavors developed from peanut to pepper was indescribable. Course 13- Foie Gras, which seemed to be frozen, pushed through a sieve, over pear and white wine sorbet. My boyfriend and I both couldn't stop talking about this dish. It was like heavenly Foie ice cream. I wanted another scoop! Course 18- Part of what was called "cocktail hour at Alinea". A passion fruit Hurricane with all the traditional New Orleans flavors. This drink was like first sip of ice cold Kool-aid on a hot summer day when you are 8 years old. It was perfection. Course 23- One pound cake bite with strawberry and lemon sitting on a bed of almond sugar. We were literally instructed to enjoy this dish like fun-dip. Eat the pound cake then lick the vanilla bean and scoop up the almond sugar. Besides the fact that it was pound cake perfection, any chef who uses fun-dip as inspiration gets an A in my book! Course 27- Earl gray cookies, lemon custard, candied pine nuts, and caramelized white chocolate served on a pillow of Earl Grey scented air. Can I say anymore? This dish was really like cookies and childhood. It was playful, rich, sweet, and had a wonderful presentation. 5 hours later, I was on a culinary high. My belly was near the point of exploding, but it was all well worth it. I love that the whole meal brought you home and brought you back to childhood. The raspberry transparency was like a grown-up fruit roll up. I even caught myself making little faces as I ate it. I loved course 24, which involved us sucking gelee (grown-up Jell-O), creme fraiche (grown-up pudding), and Bubble Yum out of a tube. What is more fun than that? Even the playful nature of the dessert that is prepared on your table was simply a chef playing with food. Nothing about the meal was too serious, too full of itself, or too out of reach for any palate to enjoy. My night at Alinea will be one I will never forget. Meals that leave an impact on me are some of my fondest memories of life. I look forward to all the things Chef Grant is going to do and all of the minds he is going to open up to "fun" cooking. I for one, will always trust my Willy Wonka and take one more bite down the yellow-brick road.
(5)
Cyndy K.

Amazing, excellent molecular gastronomy at it's best! I read Chef Achatz book titled: "Life on the LIne" and was truly amazed and inspired by his desire for excellence, his passion for food, and his strength and tenacity to overcome cancer. It is food heaven and is truly indescribable. If you are a foody you will know to experience Alinea. A great once in a lifetime experience!
(5)
Ben H.

I would say this is quite the experience, and for the price it is totally worth it for the food. I dont think there was anything here that I didnt like, though what stood out for me was the venison wrap and the wild mushrooms. I made a reservation on thursday, got a call friday, and was set up for sunday. If you want to dine in here last minute, it is indeed possible if you give it a try. You can read other reviews about the food and service but for me ( who has very tight "purse strings") and gets disgruntled if I pay for things that under deliver (esp a $600+ dinner for two), I left in a good mood. The wine pairings are great but really not needed if you are not a heavy wine person. 1 or 2 glasses was all i needed to last me through the experience. Expect to pay 100+ for the various types of pairings though.
(5)
Nikolina E.

After working for a foodie business and eating at hundreds of delicious ethnic/foodie/gourmet/Michelin starred businesses all over the US, I can proudly say this is the best damn meal of my life. I'm so lucky to have a boyfriend who believes that a sensual (but ultimately ephemeral) experience as unique as Alinea is easily worth $500. Eating here is a huge treat, a once in a lifetime opportunity (unless you host something on the Food Network) and worth every penny- really, I promise. Alinea truly delivers on every level- I'm proud that the Midwest offers the creme de la creme by international dining standards (could El Bulli really be better? I guess I'll never know). Read up on Alinea's expediting process before you go; pique your interest by watching youtube vids on the molecular gastronomy devices Grant solicits. Page through his "cookbook," and watch some of Mike Sula's brilliant Reader vids on their collective mad genius. Consider all of it opening act to your tummy's greatest show. Grant and his team are savants (duh) but also dorks of the highest level; food nerds who treat dining as a video game, to conquer each evolving level and eventually save the princess. You supply the gold coins, of course.
(5)
Michelle Z.

I was in between giving this place a two and a three star rating. 2.5 Really cool entrance way. I felt like I was walking in a shrinking hallway, a la Willy Wonka. The gentleman that greeted us at the front door was kinda rude. I typically do not put reservations under my last name because it is difficult to spell and a tad long. Usually I use my partners last name. So when he asked for the name on the reservation, I automatically gave my partners. No. Try my last name. No. Some confusion ensued. The reservation was under my name but it took about 5 minutes for him to find it and this guy kept insisting they did not have our reservation. This was my birthday and the restaurant is a special treat so I was starting to panic a bit. Fine, things happen, but I felt like he acted like this was my fault and he was rude and snobby about it and he did not apologize. Bad start. Dining room service was nice. Several servers came by our table throughout the night and they were all professional with a bit of humor thrown in. Our waitress was a little soft spoken but did not mind answering any questions or repeating herself when asked. I liked that she not only listed the ingredients in the dishes but she also explained how to eat the courses that were served in nontraditional manners. Decor was very minimal but pretty. I wish they played music in the dining room. Awkward silence. I really don't want to hear the conversation from the table across the room. Also, the dining room was freezing. Our waitress said they were having problems with the heater and brought me a pashmina. The girl at the table across also requested one so I know it wasn't just me. Seriously, my toes were numb. Not cool when we are shelling out around $300 per person. The food was interesting, theatrical, creative beyond creative. The presentations were some of the most creative I have ever seen. Taste wise though, most were just OK. Several dishes, 3 or 4, were overly salty. I like salt but it should enhance the flavor of food not BE the flavor. Very few dishes made me say, 'Wow. This tastes amazing.' Most were just good. Not great. For my taste, there were way to many dessert courses. Four or five I think. The grand finale dessert literally covered the entire table and I was already so done with sweet flavors. I didn't even really want to eat it, even though it was the best one. I kinda felt sick by that point! The sommelier asked what we were going to drink. I did not want to do the tasting and he suggested I go with a glass of champagne. He was pleasant and not pushy about the wine tasting. I was a little surprised when the bill arrived. I believe the most expensive glass of champagne on the menu was $18 but somehow we were charged $25 per glass. Hmmm. Alinea is definitely a unique dining experience. You will see and experience food here in a way that is unlike any other restaurant. I had fun and Alinea made this a memorable birthday. (I do not think I would have enjoyed it if we did not have a $500 gift card!) Overall, I just found the flavors to be lacking and have no desire to return. While I appreciate pretty and creative presentations, to me the taste of the food is what makes a great dish. This place just didn't rock my world the way I expected.
(3)
Leslie-Anne W.

A cavalcade of playful, witty, strange and delicious food. The meal was exactly what I expected of Alinea, playful bites, and masterfully thought out presentation. Top notch service and impeccable wine pairings. Once in a lifetime experience, worth every penny (and it cost a lot of those!)
(5)
Naiel I.

As soon as I found out my brother & I would be in Chicago in May, our first move was to figure out how to get a table at Alinea. We are both foodies and had watched the restaurant from afar, and we wanted a chance to experience it. We had never spent more than $50 or $60 for a meal, but were willing to pay the price for something like Alinea. We called a couple months in advance and were able to get a prime 8:30pm spot on a Saturday. The restaurant was happy to accommodate our requests for no alcohol or no pork in the dishes, which was a relief. Upon arriving at the restaurant, you'll notice that there's no sign and it's in a fairly unassuming gray building. As you walk in, you are greeted by a small hallway bathed in a red glow. An automatic sliding door opens to your left and you are greeted -- by name -- and taken directly to your table. Despite probably being the youngest people in the restaurant, we were treated well by the large and experienced wait staff, and they made an effort to be approachable. They are definitely trained to add to the drama and overall excitement. We were especially impressed by their focus on service in all aspects of your time there -- including getting you a cab or ensuring your car is waiting for you. Many people have already written about the food and menu, so I do not need to add to that and ruin any surprises or give away the fun. I will, however, echo the sheer fun and brilliance of the restaurant. We tried many ingredients for the first time and most dishes were excellent. Surprisingly, some of the meat, especially the lamb, was cooked less perfectly than expected, but the dishes still impressed. The dessert, crafted by Chef Achatz at the end of our meal, directly on our table, was fun and you could see his intense focus and technique. I would encourage you to go with some excitement and an open mind. It's certainly not cheap, but it's a memorable meal and if you're like me, you'll start scheming to return as soon as you walk out the door.
(5)
V M.

Theatrical experience on my B day. Food is more like scientific experiment and art at the same time. Some food tend to be salty, I wonder if it is because the chief's taste was partially damaged by his battle with cancer. Dessert was fun. Wait staff was tentative. They try to be standoffish, perhaps to keep distance and image of the restaurant. But when we asked a question he didn't have answer for (one of the guest told him the answer), he was clearly offended, and walked away without speaking a word. Seemed like he lost his cool quickly in a bit of heat. Some people complained the portion of food. True, they are small, but i was honestly stuffed and really could not finish dessert. Wine can be pricy. The full paring experience is $250, making the evening a $500 per person experience. Honestly, the $125 paring is already overwhelming, especially for someone who has very low alcohol tolerance. I was lucky that when I went, it was their first day of introducing fall menu. But I would recommend to visit every month. It's an experience, a very good experience. But to sit down for 3 hours and have a 14 course meal is beyond what my patience can handle on regular basis.
(5)
Mehran F.

just got back from alinea again...i feel blessed...for the good life i have...for being able to make a reservation in a relatively short notice...and for having had once again, one of the best meals in my life.....
(5)
Ameer G.

We went to alinea for our first anniversary. Being foodies like most yelpers and living in chicago for about 7-8 years, we had to try it. I would agree with Patrick N, to not read the reviews too much and just try it for yourself. The surprises and theatrics of the meal are what make it. This was one of the most memorable experiences I have had in a meal, and its worth the price for once every couple of years when they change the menu. We have a full set of pictures from when we went, and i may upload the video of Grant Achatz making our desert. He didnt do this for everyone, so we felt particularly lucky that he did it for our table. The food is of course amazing, and even if you have dietary restrictions, which we did, they will be accommodate every request. There are some reviews of people who did not have an excellent time, so this may happen to some and if it does to you, that sucks because you will be footing a pricey bill. However, for the most part, people leave happy, and thats hard to do when people are paying 250+ a person.
(5)
CeeCee Y.

I'll give the food 5 full stars, but the overall rating of Alinea I will give only 4 because the service in the beginning was actually pretty rude. My parents took me here as part of my college graduation present and I was stoked about it. So yes, I may be a little bias as I'm probably way too young to really understand what it is to go fine dining. But I digress. While I was walking to our table when we first got seated, I wanted to let my parents sit on the booth side so they'd be more comfortable, but as I was pulling my chair out one of the guys grabbed the chair from me and sternly goes, "NO, miss. You aren't sitting here. You're sitting in the booth." Wow. Thanks douche. I was just trying to be a considerate daughter by letting the parentals have the more comfortable seats. Didn't realize you loved your budding career as a seating guy so much... Anyway, after that it was all uphill as the courses and wine pairings we got were amazing. Let me tell you, It's very Willy Wonka in that kitchen haha. One of our desserts was served to us in a tube on a hot towel called a "bubblegum shot" and there was tapioca and pink stuff in it. Like I said, I'm no fine dining pro. I call it like it is. A tube with pink stuff in it. And it was delicious. The food and presentation really was amazing, but that credit goes to Willy Wonka Chef Grant, not the douchey seating guy. Man was he a douche. Whatever, he's just a seating guy. I got eye-raped while walking to the bathroom too by one of their tiny little dishwasher guys. It was quite creepy. Guess they all find their way into the fine dining world one way or another. My fault for wearing heels and a leopard print skirt to dinner, I guess? At the end of the night the douchebaggery and eye-raping was worth it because my parents love fine dining and could not stop raving about each course. They fell in love with this place. As long as they're happy I'm happy. Can't have it all!
(4)
Valerie H.

Do it once, spend the money, and dream about the hot potato cold potato and the black truffle explosion. Suggestions: 1. Book an early dining reservation (i.e. 5 p.m.) It's worth it to eat at the Senior Citizen hour, because you'll be the first in the dining room to be surprised by each course. The presentation of the courses would lose its luster if four other tables were "ooh-ing" and "ahh-ing" long before you got it. 2. Skip on the wine pairings. If you're going to spend $800 for two people, you think -- might as well splurge on the wine pairings... but I found it cluttered by taste buds.
(5)
Sandy C.

Dear future patron of Alinea, Where do I even begin? Okay, so tickets were booked for Chicago and I called one month in advance to make reservations at Alinea. I got a busy signal for 2 hours straight, but I finally got through and reservations were made. Success! Okay, my party and I got here and nearly missed this place. The outside looked like some type of garage until we saw a small folding sign on the ground that says "Alinea." Bingo! We were taken to our seats. We were the first ones to arrive and it felt really awkward at first because there were so many servers around and they were looking at us. My party didn't really talk much because it would echo off the walls since it was that quiet. After 10-15 minutes more diners showed up...*phew the awkwardness was gone. So here is the dinner in a brief summary: -Very interesting, nothing I have experienced before -Assembling was needed in some dishes -Everything was delicious -Loved the concept -Nifty plating techniques -Delicious foam...yes foam with taste! -Took a shot of the "aquarium" and had a leaf stuck in my windpipe...haha that wasn't fun -The glasses were never half full -Explosion...wow that was something, wished there were more of those -The waitstaff warned us on some foods not to eat with mouth open or it would end up on ourselves or the person across from us (I wonder if anyone really got food on others) -We were also warned not to lick this ice cold lid-thing because apparently someone in the past done it and their tongue got stuck - at least his tongue was stuck to something yummy -The dessert was AMAZING, it was beautifully put together by Chef Grant Achatz himself So how was the experience? Definitely worth hopping on a plane for and planning everything around this 4.5 hour dinner for. Every dish was like Christmas because you don't know what is going to come out next. And as for me I was like a kid, who couldn't wait until Christmas to open my presents - that I broke the rules and opened lids and such when they told me not to. I still remember one of the waitstaff said to me, "You just couldn't have waited 20 seconds huh?" Haha. The whole experience was very interesting and fun. The servers were really friendly and funny, which I thought they would've been more uptight because of how fancy this place was. My party and I had a great time here! Yours truly, A gal with an appetite, who will travel for food P.S. - they are vegetarian friendly too P.P.S. - I've uploaded pictures without captions because I don't want to spoil any surprises P.P.P.S. - *Hut hut* If you hear something that sounds like a football game huddle in the kitchen, it's just Cheft Achatz (think of him as the quarterback) and his team making your dinner. P.P.P.P.S. - Now you're done reading this review, what are you waiting for? Make reservations already!
(5)
Maria C.

Oh, my gosh, yes, yes, yes! I have not been here for a long time, but I am going back. I recommend it to friends from all over the world. My tips: Reserve way in advance, absolutely go for the wine pairing, do not plan on going anywhere else before or after, enjoy a long experience that will be memorable, mind blowing, delicious, and costly - but worth it!
(5)
Shradha A.

I have no idea how to write my review - dining at Alinea brings a whole different perspective to food, life and Chicago! I think everyone has a unique experience with the food - ingredients and presentation - but two things I'll highlight about my personal experience are: 1) This was an amazingly vegetarian friendly place for the experience. After you've bought a ticket, they'll call to ask a few days ahead of the reservation about any dietary restrictions and that's when they record vegetarian. I didn't feel that we missed out on even an ounce of the experience that non-vegetarians have. in fact, I admire the kitchen's ability to do such a great job with it! 2) this place is very unique and of course, expensive, but not a single staff member here was pretentious or stiff - they took a lot of pride in what they do but in a natural friendly way (the American way as my dining partner put it). You can be comfortable, natural and just enjoy.
(5)
Jason M.

Deliciously pretentious food that somehow feels familiar. Attentive service with a sense of humor. Super knowledgeable Somme that makes you feel like you actually know more about wine than you really do. Make sure you get the wine pairing - simply amazing. They made minor adjustments to my menu to reduce the gluten. 4.5 hours never went by so fast. It's like a party just for you and your date!
(5)
Erica L.

Hubby and I chose to celebrate our 10 year anniversary at Alinea earlier this month. I've been looking forward to going here ever since moving to Chicago 6 years ago. Alinea is well worth the price for the experience and food - and I don't want to spoil it for those who haven't gone yet, especially since food is an individual as well as communal experience. Let me just say thank you Alinea for making fine dining fun and hands-on! We thoroughly enjoyed the progression of meals that stimulated all the senses. It's pretty cool that you encourage slurping... I would recommend an early reservation since the meal does take ~2 hours...and you won't have to worry about seeing the upcoming courses ahead of time which can spoil the surprise(s). See you at our 20th anniversary...
(5)
Heather L.

Yeah, this place is pretty good.
(5)
Jenn H.

No matter who you are or what your experience at Alinea, the food stands alone in excellence. SO, despite us being a little disappointed in our dinner, I recognize that the expectation was SO HIGH, that Alinea could have never met it. Also: be prepared for price. Our dinner was $1100 when it was all said and done. 5 stars all the way for the food and knowledge of the wait staff. Incredible. Few rules to follow: 1. Keep your imagination in check! The food is great, but it won't change your life. 2. Wine pairing: STAY AWAY!! It's not worth the price, especially for the Reserve Pairing which we opted for. Fellow Yelpers were spot-on with this. 3. Don't come with alot of conversation topics for your fellow diners: The atmosphere is very quiet, and somewhat cold. Focus on the food and you'll be good to go. I will never go back to Alinea, because frankly I cannot afford it, but I'm so happy we chose to experience it once in our lives.
(5)
Merrill H.

I really can't top Monica T.'s review on the food, so I'm going to review their valet. I drove my car up to the valet area in front of Alinea. (The only way you'll know you're at Alinea is when you see the valet sign. ) Initially I think they thought I was lost, because they didn't come up to valet my fancy Ford Focus rental car. I had to wave at them and they came over. So I got out and watched them drive the car away. So while I was waiting outside for Monica T., Jun H. and their friend, the valet was nice enough to point out that they found a street parking spot for my car, so they wouldn't charge me for valet service. My jaw almost dropped to the floor. "Really?!?!" I asked as he handed me back the car keys. "That was awfully nice of you!" And then I tried to give him a tip, and he refused politely. Never before had I experienced someone being so kind to find me a parking spot and refuse a tip! Perhaps it's the astounding attention to service at Alinea or Midwestern kindess, but I would love it if more people were like Alinea's valet staff. :)
(5)
Nikki Z.

Fun experience (no spoilers on the innovative presentations and courses) but not every dish was successful which is what I expect from three Michelin stars and these prices. For example, duck 5 ways was on the menu and the thigh was actually tough and chewy. Everyone has had duck before and if you've traveled to Asia you've probably had an exceptional version. Duck that isn't properly prepared is unacceptable at this caliber of restaurant. The dessert came in a hard chocolate shell and there was very little actual dessert and too much dark chocolate shell - so you were essentially eating plain chocolate for dessert. That course was a bit of a let down too.
(4)
Penny L.

I agree with many of the yelpers from 3 to five star posting in August 2012. Service was great. Did the reserve wine pairing. Great pairing. I regret I'm a lightweight drinker so I barely made it to the end. I was heaving near the prisitine women's second floor private washroom coveted bowl wishing I didn't finish all my pours trying to keep up with the husband. Sparkling water was a no no. It made my belly full. I missed out enjoying the only true savory meat dish. It would have been an awesome highlight for me. It was a delight for a chef to come out and "plate" our dessert. Would go back again.
(4)
Keith H.

MIND. BLOWN. No matter what you've read about Alinea's numerous accolades, Michelin stars etc. you will be surprised and delighted throughout the night. It's a perfect combination of impeccable service, theatrical presentation and exquisite flavor combinations. Some of the dishes were so whimsical/astonishing that they inspired fits of laughter! I've tried other high-end tasting menus in Chicago and was initially skeptical that this would be "worth it" when there are more reasonably priced options--but it was the best meal I've had in my life. I will absolutely return for another special occasion in the future. Alinea is a MUST for any foodie. Period.
(5)
Buo Z.

16-course tasting. Everything was spectacular. Just go. The best dishes were the black truffle explosion (although less salt would have been nice) and the green apple tart helium ballon that floated through the dining room from the kitchen. The creativity is unparallel. Everything is a show, especially the dessert dishes.
(5)
Justin G.

Awesome. Presentation , food, and service was excellent. Surprisingly worth the high price tag. It was also surprising that it wasn't to "stuffy" in there considering what it is it felt less pretentious than most white table cloth restaurants. Strongly recommend to anyone looking for a once in a lifetime experience. Strongly recommend going right at five. If you go later you will see others get the meals first and could spoil the surprise.
(5)
Holly B.

I don't know where to start. This is not my first molecular gastronomy experience, and I'm sure won't be my last. I can not wait to go back! The service was amazing, they really made sure we had a wonderful experience. They relaxed us right away and set the stage for a wonderful evening. I hesitate to go into great detail about the meal, as with molecular gastronomy experiences, the journey is a big part of the whole. Suffice to say, every single course they brought out left me wanting more simply because it tasted so good. The wine pairings were perfectly done and when I left, even though I was full, I wanted more. I do believe we will be back, during another season to see what they have to offer, say when it's truffle season again or some such :)
(5)
William B.

I have been meaning for months to write a long review, but as time passes my memory only becomes less distinct. Alinea is a truly unique experience-- by which I mean both that is weird but also that it is very very good. And I say that as somebody who is ideologically dubious of overly processed foods. We had the smallest tasting menu with no alcohol, and still left full, happy, and on the verge of overwhelmed. I can't imagine how much practice it takes to survive the more extensive tours. I am not sure I would want to go on a regular basis, but it was worth every penny of the (large) check to go once.
(5)
Gary C.

Most of what needs to be said has been said in reviews here. Acknowledged today as the best restaurant in the US, Alinea lived up to it's billing last night. Dinner, running three hours, was paced beautifully. The service...spread across at least a half dozen servers...was note perfect. The food ran from good/fun to amazing to transcendent. (For a listing of the menu visit alinea-restaurant.com/paâ€¦ ). Grant Achatz, the chef, actually was not only in the restaurant cooking but came out to prepare the dessert table. How rare is that for superstar chefs nowadays? Just a brief story on this. Our table was cleared and a silicone table cloth was brought in to cover the table. That was the "plate" for the dessert. A chocolate mousse, frozen in liquid nitrogen, was smashed on the table and surrounded with various flavors...coconut, menthol, hyssop. We chatted with Grant about his inspirations for such a creative menu. Very nice, thoughtful guy. Ambience was welcoming, service great, food amazing. Dinner wasn't cheap but was worth every penny. Most highly recommended.
(5)
Steve T.

Words cannot describe the Alinea experience or even remotely do it justice. This was the most intense flavor experience that I've ever had, along with some of the most attentive and nice staff that I have encountered at a restaurant. I'm not sure why I'm going to try, but here we go: We made reservations MONTHS ahead. Yes, this is normal, yes, the restaurant was packed. Yes, they expect you can and will pay out the ass for what will go down as one of the most memorable nights of your life. You will not regret it. You may look at your bill (food+wine) in disbelief, but you won't care. It was 25 courses of amazing food. Culinary genius. You however, will not enjoy this dinner if you are expecting the Olive Garden and never-ending pasta and breadsticks. Some of the flavors are recognizable, some are completely foreign and exotic. You need to be able to embrace it. If you go in thinking you'll love every flavor, you definitely will not. It's about the journey and experiences throughout that make this dinner so amazing. The presentation was flawless, everything perched in its own designated spot. Instructions presented on how to eat certain dishes. Everything has been thought out. There is nothing for you to do other than to sit back and enjoy the ride. Some of my favorite courses were the pork belly spring roll, the tomatoes on the grass scent filled pillow, and the liquid nitrogen frozen chocolate mousse dessert. The dessert was a feat on its own, and they prepared it directly on your table on a silicon mat. I won't ruin it all for you, it's all the small details that will amaze you. The staff was everywhere. This is not necessarily a private dining experience. There were about 2-3 people around our table at all times, either replacing utensils, pouring water that never went below half-full, or giving us another one of our wine flights. If you have a few hundred dollars to spend and you love food and flavors, go for it. There are tons of reviews on here that definitely are compelling and make the case. Go out for a night you will remember for the rest of your life.
(5)
Jeannie J.

If you told me a few years ago that I'd be dropping $850 for a meal (btwn 3 ppl) sans wine pairings and would be redialing 250 times for a rez for said meal...I'd think that you were insane. Because really, what meal is worth that cost and effort? My friends and colleagues probably still think I'm insane! But you know what? It was one of the best experiences of my life. If you have the time and resources I highly recommend a trip to Alinea. Just some personal notes before you do so. I won't really go into the food because I think plenty has been said about how amazing and creative it all is. Also, there's not much else to say about the service except that it was impeccable and not stuffy or pretentious at all. It truly was as good as it gets. 250 redials sound ridiculous, but that was because we had a short window in which we were in Chicago (namely two nights)...and it was summer time. If you wanted to dine on a Wednesday during a bad weather month...probably won't be as much effort. I agree with Valerie H.- dining at Senior Citizen time is actually a good thing because you get to see your dishes come out first as there is only one menu. However...it's not a big deal to just revert your eyes if you dine later. We actually had a 5:45 rez and some folks were there before us so we just made an effort to not look over at their table. I highly recommend reading Chef Achatz's book Life, on the Line: A Chef's Story of Chasing Greatness, Facing Death, and Redefining the Way We Eat before you dine at Alinea. SImply one of the best non-fiction pieces I've ever read. I made my husband and our 3rd dining companion (a high school buddy of mine) read this before our meal and they agreed with me that the book enhanced the experience even more. Wear something dressy, but also comfortable. We were there for nearly 4 hours I think. The thing I appreciated about Alinea was the pacing and amount of food. We weren't so stuffed by the end that we couldn't enjoy our dessert. The portions were just right throughout the meal and when we left we felt satisfied, but not so full that it hurt to walk. What was my favorite course? Everyone has their personal faves but I particularly loved the fried hamachi course. Pairing it with a whole vanilla bean as a "utensil" was a great experience for the senses.
(5)
Rick C.

Maybe four and a half would be more appropriate. I can say that even with the hype and price tag, Alinea did not let me down. We were fortunate enough to get placed on the wait list on a Tuesday and received a call back for dinner that Thursday night at 10:00. Based on my eavesdropping, there were a few tables in from out of town that had much more difficulty getting a reservation. The evening started a little oddly as the person that seated us was a bit pushy in trying to get us to do the wine tasting and kind of steered my wife into ordering one of their cocktails. Since we both had early mornings the next day, we opted against the pairing. At that point, I just asked for a beer and got the stink eye. They honestly made it seem like they had one beer left somewhere and that they would kindly dust it off for me. Thank you for my $12 dusty beer! Luckily, things picked up after that. The dishes have all been pretty documented. I will say that the seafood plate, the potato soup, and the truffle explosion were very memorable. Some others were just ok. There were two that I could take or leave. All in all, I'm glad we came. As the night wore on, I think the servers loosened up and made it feel less formal and more fun. We definitely had a great time. I thikn if you're considering trying it out, just go. It's an experience.
(4)
Ashley M.

Most amazing meal I've ever had. My boyfriend surprised with me dinner at Alinea for my birthday this year and it couldn't have been a better evening. The atmosphere for our 9:30pm reservation on a Wednesday night was perfect: the servers were attentive, the dining room wasn't too loud so we could enjoy our conversation; it was the perfect setting. Our first plate was Char Roe with carrot, coconut and curry. We about fell out of our seats; it was so simple yet amazingly delicious. Other note-worthy plates include: Ice with beet, hibiscus and licorice The black truffle explosion Winter in New Hampshire Hot potato/Cold potato Razor clam with shiso, soy and dalkon Lemongrass with papaya, thai basil and finger lime By the time we got to the awesome dessert presentation we were feeling quite full, but we couldn't pass up the last course. It was so much fun, like being a kid again, eating off the table but in a more sophisticated style! Everything went perfect. For sure the best birthday meal ever.
(5)
Ben H.

The shorter TL;DR review: Mind-blowing, wizardly elf food. 5 The annoyingly long review (masochists only - get out while you still can!): [Act I] I found out in June or July that I was going to be in Chicago in October. It's a little embarrassing but the first thing I thought to do was call Alinea to make a reservation. Unfortunately, I found out that I had to wait until August I think to make one as they only book 3 (?) months in advance. But I called back in August and was able to get a reservation for October. The day arrived and I was pumped. We headed over to the restaurant and were seated upstairs. We opted for the smaller menu and skipped the wine pairings (we just ordered a couple of wines by the glass). I thought this option ended up being pretty good as we weren't looking to get drunk or spend another couple hundred bucks on wine pairings. I thought the smaller menu ended up being a good choice - double the number of courses seems like it would be a bit of a challenge as it would be a large quantity of very challenging food. I mean, don't get it me wrong - it would be a pleasure, but just one I'd need to be a little more prepared for. [to be continued in the update...cliffhanger, LOST-style baby!!!]
(5)
Tina L.

Best. Meal. Ever. We ate for over 4 hours and were happily stuffed by the the time the last dessert dish finished. The excellent pacing of the dishes really made the difference. If I could re-do the meal, I would skip the wine pairing and instead ask the sommelier to suggest a glass or two [unless you use $100 bills as toilet paper, in which case, knock yourself out and enjoy the wines]. Spoiler alert: I think it's really fun to come here with no idea of what the dishes are, but if you're one of those people who don't like surprises, full meal report with photos over at facebook.com/media/set/?â€¦ .
(5)
Eve K.

Unique dining experience mixing art with food: in the decor as well as the actual meal. Tiny bites but big flavors. 4.5 stars. Was holding out on this last Chicago one for my 500th review of my first 15 months as a yelper. 8-) Cost to worth it rating: 3 (~$300/person for 12 course tasting menu, wine pairing, and gratuity) Eve award: best version of A1 sauce. Pics: yelp.com/biz_photos/pbEiâ€¦ Highlights: - Atmosphere: upon arriving at the location, the experience begins. The actual door is a bit hard to find, then you walk down a pink lit short hall with no sign of an entrance, only to have the elevator-like doors to the left automatically open up. Part Willy Wonka, part Sci-Fi, and part modern art... kinda like the cuisine. Dining room is very minimalistic, set up as the canvas for the food to come. - Instruction: it's a step away from the norm when you receive verbal instructions on how to eat the dish when you're presented with each course. Ex. eat the spoon of Thai flavored jelly and then the rest of the plate, pull these things off the pin and let it drop before eating, suck in the cigar shaped tube with 3 layers of gelatin substances to taste like bubblegum, open wide and shoot a big hard-shelled white circle filled with fluid, etc. - Scent: a few plays on this sense in the aroma within the slowly deflating lilac pillow our plate was sitting on top of to the mysterious black vase which later spouted out smoke volcano style that provided the essence of a backyard grill. - Steak and potatoes: their version was one of the highlights. A small piece of succulent wagyu beef paired with a pureed potato encrusted in salt and vinegar potato chips. The fun here besides the bbq smoke was the deconstructed A1 sauce: they took all the random ingredients that make up this iconic steak sauce and reverse engineered it to recreate it in powder form and presented it in a plastic pouch. This was freaking cool. - Bacon: slimmest crispiest piece of bacon I've ever had with a touch of sweetness from butterscotch and a sliver of apple tied around it, all presented hanging off of a silver arch we pulled it off of. - Butter: dish highlighting Paula Dean's best friend. Lobster and popcorn with a jelly cube of enclosed clarified butter. - Sweet potato: brown sugar cinnamon crispy exterior reminiscent of that fried taro semi-spiny looking ball at dim sum covered the potato on a stick. My favorite sweet. - Coconut bread: of the 3 breads we tried, this was by far the best. Toast with a bit of coconutty sweetness. - Pork belly: I've never had it before and was a bit scared but the taste was part bacon and part pulled pork. This was surrounded in a Thai curry sauce and eaten after the spoon of Thai flavors of fish sauce, lemon grass, etc. in a clear jelly format. - Pepper ice cream: I liked ground pepper so this worked for me--even when paired with asparagus. - Wine: great pairings but even better was the extent of the description that accompanied each pour. Not only did you get the varietal and producer but region and story behind it all. As a wine-lover, I dug this. La Sirena syrah was incredible... the famous winemaker that has received a perfect 100 point from Robert Parker in previous creations and this particular winery is in Napa--yeay! - Comfy seating: we were upstairs and I sat on the booth side of the table that was so soft, luxurious, and comfortable. - Service: lots of help, as a different person seemed to expertly present each course to us. They noticed we came in a cab and without us asking, made sure one was waiting for us at the completion of our meal. - Menu: after you're done, they present you with a printed out menu in a folder (including wine pairings), joking that it's your diploma. I was impressed, as the hub's had his non-seafood items included so it was personalized and not just cookie cutter. Midlights: - Lengthy process: prep yourself for a 3 hour meal even for the half menu of 12 courses. Get comfy and enjoy. 3 courses actually came at the same time which was nice, as we were getting tired half way through even the shorter menu. Lowlights: - After a few tables sat next to us who ordered the full 24 course menu, our main waiter rarely stopped by our table any longer and was more quick to pour our wine and go. - Chocolate dessert: blanket layer of waxy chocolate covering prune, olive, and pine flavors was not for me. Interesting experience to say the least. Took a bit of reflection upon the evening to appreciate the extent of it all, but since it was so memorable and I notice myself telling everyone about it, I'd like to do it all again. :-)
(4)
Eman S.

I wanted so badly to give it four stars, but I just couldn't bring myself to do it. Alinea is everything you read in all of these reviews. The show is amazing. The service is incredible. The food cannot be described in words that do it justice. Here is my thing...the wine pairing. Unless your palette is ready for the extra couple hundo, it is maybe not a good idea. If someone were to ask me my favorite wine, I would say Manage A Trois California Table Wine. So what amazing wines they were offering were pointless to me. Since I cannot truly give them a four star because of my inexperience of wines, they deserve the five stars because of everything mentioned above and I would go again, but only if someone else paid.
(5)
Alicia L.

Meal of a lifetime. We ordered the Tour menu (20+ courses) and a reduced wine pairing for two people. Yeah, it was expensive. Really expensive. Almost as much as my rent. But as a wannabe foodie, it was worth every penny. It's as much an experience as a meal, and I never wanted it to end...until the final course, which ended the meal on such a note that I finally felt ready to go. Even the wine pairings were awesome, illuminating different types I had never even heard of. Service was amazing and attentive, while still being friendly and not stuffy. If you do the Tour, try to not have crazy plans early the next day. It doesn't make you feel full, but it does take many hours to "recuperate".
(5)
Rho K.

I had the extreme, and I mean EXTREME, pleasure of dining at Alinea a couple of weeks ago and, ever since, I have been racking my brain trying to think of how I can accurately describe such a profound experience with mere words. And... I can't! I don't know where to begin. I don't know how to review it in a way that could even capture the essence of what it's like to dine at Alinea. Ahhh joie de vivre, the tribulations of life really are worth it when you get to enjoy the wonderful places, people and adventures afforded by simply living...uhhh and eating at luxury, world-renowned restaurants doesn't hurt either. If L.A.'s Urasawa is the Space Mountain of restaurants then Alinea is the first class ticket to fucking Mars. Everything from the entrance to the initial greeting by the manager to the dining room to every single motherfucking course to the wine pairing (OH THE WINE PAIRING) to the wait staff to the sommelier, everything was executed with the finest attention to every detail. I loved it. I more than loved it. I wanted to bare its evil, epicurean spawn. I wanted it to slap me in the face and never call me again. The tasting menu was incredible. I mean, it's giving me the vapors just thinking about it. I won't give anything away, but I did dub one dish the "Black Truffle Bukkake". YES! Just know that the entire tasting was fucking amazing. They also have pared their menus down to just one, no more having to choose between tasting or touring. We opted for the wine pairing with our meal, which was a genius move on our part. Actually, it might not have been genius, as I don't quite remember everything involved in the dessert courses. Oops. The pleasure of being in the hands of such brilliance was overwhelming at times. Grant Achatz and his team are true culinary wizards. We're not worthy! We're not worthy! These are all people who love what they do and they do it expertly...food, cooking and glorious glorious alcohol. Our sommelier was beyond extraordinary. He had an anecdote for every bottle of wine and delivered it with unwavering knowledge and intoxicating (get it?!) charm. If I could just make my home in Alinea and be lulled to sleep every night by the sommelier while partaking in delicious fare and impressive libations, that would be...*HEAD EXPLODES*
(5)
Pete B.

A unique gastronomical experience. I think the presentation of the food actually over shadowed it's taste. Each dish (dish meaning the actual conveyance of the food) was specially created for that course. All the food was fine, but there were only three or four courses that I found to be profoundly good. But combined with the presentation, the overall effect was superb. Not wanting to try an expensive wine pairing that we possibly would not appreciate, we ordered 3 half bottles (one Sauvignon Blanc and two Chateauneuf du Papes) that still cost $200, but was considerably less than a wine paring for two at $340. You even had the option of ordering glasses of wine that would not break the bank. The service was impeccable....informative and attentive but unobtrusive. Most people would not routinely pay $600 for dinner for 2. But for a very special occasion, this is an unforgettable experience. BTW.......If you enjoyed the dining experience, I think you'll enjoy Grants' book "Life on the Line". His life experience is as unforgettable as his food!
(5)
Mike M.

Truly the most memorable and inspiring dining experience of my life. Period. A recently crowned Michelin 3 star establishment, Alinea represented the confluence of dinner theatre, flawless service execution, and of course, epicurean enlightenment. There wasn't a course that wasn't an epiphany which was impressive considering the 18+ courses on the menu. Progressive techniques, dubbed "molecular gastronomy" a term to sciencese and lacking emotion for me, were omnipresent and used with astonishing creativity and finesse. A quick note on menu navigation, there is significance to the unique layout of the menu: larger bubbles mean larger portions; darker bubbles signify more intensely flavored dishes; and as the bubbles move from left to right, they move from savory to sweet. Highlights for me included: The Black Truffle Explosion, which might be Chef Achatz's signature dish. Instructed by the server to consume in one bite, the shell breaks and the intense, earthy truffle flavor floods the senses Escoffier course of Canard a la Cussy complete with period glassware and flatware was like being transported back in time and makes me even more anxious for Next to open The smoldering stick the venison course was presented on as well as the earl grey pillows were unexpected and impressive sensory touches Last by certainly not least, Chef Achatz prepared our final course on our table which will forever be seared into my memory. Seeing him demonstrate his craft that close was more celebrity awe-educing than seeing stars when I lived in LA. Service was a perfectly choreographed affair. Servers were knowledgeable, approachable, and attentive without the pretention you would expect at a restaurant of this caliber and never did I feel like there were a half-dozen pairs of eyes were staring at me. In fact, the only anomaly in what was otherwise a perfect dining experience was when the sommelier tried to upsell us on the reserve wine pairing while we were already a couple of glasses in on the standard pairing which costs "3/4 the cost of the tasting menu." (Note: Get the wine pairing, you'll likely only dine here once, so you might as well do it right.)
(5)
Emily B.

Ate here on Aug 20th and enjoyed a truly magnificent meal. One gorgeous, delicious course after another, attentive waitstaff, and outstanding service. But then, back at the hotel, I found myself parked in the bathroom reliving my 14 courses in a far less enjoyable way. Was it food poisoning? No way to know for certain. My husband ate a virtually identical meal and felt fine. However the timing was a little suspicious. Having said that, if I was told upon making the reservation that following my meal I would have an evening of diarrhea and vomiting, I probably still would have gone through with it.
(3)
Sue T.

So much has been written about Alinea. The restaurant is an extraordinary experience, yet I can't give it 5 stars. I waited a couple of weeks before writing because I wanted to be sure of my impressions. Fyi - we had the twelve-course meal. What I didn't like so much: fishy-greasy smell when we walked in. And overall, several preparations were too salty for my taste. I was ready to love everything. But as the evening progressed, I didn't have that blissful "yum - bring it on" feeling. There were too many fried onion slivers as well. And one dish had a melted butter ball in a clear wrapper - like one of those bath beads you drop in the tub to dissolve -- except this one came with a warning to puncture it carefully so as to not be sprayed with hot butter. Hmm, dangerous food; interesting. What I liked: attentive service; comfy chairs (important because you want to spend hours enjoying the meal). The freedom of not looking at a menu - letting the chef decide what to serve. Amazing creativity in both food and serving pieces. Beautiful presentations (the people at the table next to us were snapping photos). A wine pairing that complemented the food and let us try interesting varietals and vintages. Considering the complexity of the food, it's too bad that saltiness stands out for me. Although there was a new dish based on rhubarb that was gloriously pinky-red and fun (I skipped the onions). The dishes were beautiful works of modern art. So I'm wondering--is it possible to be so complex that something gets lost? Like using all the colors in the palette and ending up with gray? I'm glad I went to Alinea. I'll always remember the unique presentations and the fun evening with my family. If I'm looking for purely delicious though, I'll choose Tru or Trotters.
(4)
Minh L.

I can probably die now after the meal. Dining won't ever be executed at a level as high as this for the near future. Prepare to watch your pallet grow throughout the meal. I can literally re-imagine every dish in my head, it's basically ingrained in my head. That being said, everything here is fun. They're formal, but not pretentious. I've been to some pretty stuffy places in New York that act like it's a privilege to dine there, if anything, it's a privilege to dine here, and they're very professional about it. The food is great, the presentation just as great. The involvement of the diner is a key aspect of the experience. I dined here back in July when they still had the 26-course tour running and I know the menu's changed since then, but a few of my favorite courses were the pork belly spring roll, the truffle dishes, lobster, king crab, tournedos, lamb, chocolate, and squab. There are a few pointers I'd like to give to fellow yelpers, though. Don't look at the menu at all. I know that you're paying a huge sum to dine here, but going in with the an open mind, not knowing anything, and letting Achatz dictate everything is the best way to experience it in my opinion. And finally, leave the cameras and notepad at home. There are plenty of people taking pictures, just steal there's and enjoy your meal. There isn't a thing that hasn't been said by a yelper or blogger already, so give that a break. Besides I'm sure the entire Alinea team will like it that way better, anyway. *****
(5)
Judy C.

I ate here in July and it was an amazing food experience. One of the very few times where I splurged and didn't seem sensible about spending $. You come not only for the top rate food but it's a whole tasting experience. Even though many of the dishes were consumed in a single bite, it is amazing how one bite has so much complexity. I was full before the lengthy course meal (be prepared to devote 3-4 hours to eat) was through. But I ate every course knowing that the meal had a hefty price tag.. but seriously worth it! The staff truly waits on you personally. A new napkin was neatly placed and folded every time I stepped away from the table. Advance reservations are required. They are booked months out in advance.
(5)
Ellen C.

This was literally the best meal of my life (surpassing my previous best at Daniel in NYC). And yes, I literally flew to Chicago to eat here on the recommendation from my parents. I think the highlight for me was how interesting the food was. I was very anxious for each course to continue to come out so I could see what it would be. I was also a huge fan of the bite-sized nature of many of the courses- most degustations leave me feeling completely stuffed and struggling to try things. Alinea left me feeling pleasantly full, even though I got to try everything. As far as specific dishes go- I loved the black truffle explosion. I also thought the course with several different types of seafood on drift wood was well done, and I definitely couldn't get over harvesting my own table centerpiece garden during dinner. I'll leave it at that. I suppose the lowest point for me was one of the traditional lamb dishes- I just wasn't in love with it. It wasn't bad, I'm just not a huge lamb person. Seriously, if you're in Chicago, go here. If you aren't in Chicago, consider going to go Chicago so you can go here. And yes, it's expensive. But you knew that already.
(5)
Lance R.

Now this is a place that writing a review is almost unnessesary. It goes without saying that the concept of food has been taken to a new level. Maybe if you visited Spain and saw one of the new concept resturaunts you would have something to compare it to. MOTO is a shadow of Alinea, a strong shadow, but a shadow none the less. What can I tell you about this place. You must be a foodie to enjoy it. You must be willing to submit to the will of the chef, his architect, his lighting designer, his artist who hand crafted the plates and utensils to accompany and harmonize with the food. This is food taken to the hieghts of showmanship, you have light, you have smell, you have touch, texture, imagination, you get it. What you also have to be ready for is the concept that price is no object. If you have to look at the bill dont come, you will be disappointed. If you are prepared to treat yourself and damn the recession than full speed ahead.
(5)
S E.

A fine dining experience with a theatrical flare equipped with entertaining and informative staff. The food will have you trying to secure another reservation to experience it all again! I agree with another reviewer - you get back what you give out in terms of personality. The staff are very professional! I can go back just to laugh with them again. The food is ridiculously amazing without getting technical; captivating and taste absolutely divine!
(5)
Jon A.

After dining at Alinea, I was torn about how I felt overall. After a couple days I realized that, in my opinion at least, Alinea may have to be reviewed in a different context than other restaurants. I'm not going to claim that I know good food, or that I have an amazing sense for anything culinary, but I do feel that I have a strong appreciation for the heart and soul people pour into creating and maintaining their vision of a restaurant. I've heard some people compare Grant Achatz to Willy Wonka, and I would have to agree with that assessment. I enjoyed myself and my meal immensely. I would have to say that the service and presentation of the food stood out the most. While outstanding service is self-explanatory, the presentation of each course was meticulously crafted. Everything down to the custom-made plates and sculpture-like items used to present the food was inspired. The taste of the food, however, was varied and not always in a good way. I realize that I am not going to be wowed by every single course, but my palette left me wanting more of the 'one bite' style courses and less of the heavy, rich ones. I understand that it's just how the cards fell, but it was a bit of a bummer for me (because, darn it, that Hot Potato / Cold Potato dish was so good!) I supposed I will have to consult the Alinea book my wife purchased to see how I can make that and the awesome Bubble Yum stock. That's not to say I didn't appreciate each course. The flow of the meal was perfectly paced. The starting courses revolved around lighter, cleaner flavors and slowly progressed into rich and heavy offerings before transitioning into the dessert portions. Over the course of the 3 1/2 hour meal, the staff starts to feel like old friends (especially if you've had some wine). Which brings me to another point - they specialize in wine pairings and offer a small selection of beer only. So you won't be able to booze it up while you eat :) Overall, I feel that this was indeed a special once-in-a-lifetime type of meal. It did not change my life, nor did it make me feel like I ascended to some higher state of consciousness. Instead, it was a pleasant and unique diversion from anything you might come to expect from your typical critically-acclaimed restaurant. I count myself as extremely lucky to have experienced it.
(5)
Michael B.

Let me just say, I owe you a couple reviews Alinea... Having recently dined here a second time, I must say this is, by far, the best restaurant experience ever. Not only is the food amazing, in an interesting and tantalizing kind of way, the service is impeccable, as is the presentation. This is a place that is completely deserving of the accolades it receives. Keep up the amazing work Grant! It's a gem in the midst of many sub-par restaurants out there...your hard work shows and you truly have set the standard by which others are judged. DO NOT miss experiencing this place at least once in your lifetime!
(5)
marie l.

Alinea..... Grant Achatz you're a genius!!! My friends and I came to Chicago over the MLK weekend for the purpose of trying out Alinea to see if it lives up to all the hype... food has never been the same since leaving Alinea. My favorite was the canard, puff pastry is just not the same anymore. =( Presentation was awesome and dessert... Chef Achatz can make my desserts anytime!!! This place is a must try before you die! period!
(5)
Raul S.

So last year around this time.. I was planning a trip for our 8 yr anniversary... since I hadn't been to Chicago in awhile, I decided this is were would would go. So I get on the trusty ole' computer and sign on to my faithful YELP.COM ... I look up the Chicago sight, and BAM! at the top of the list... Alinea. I read several reviews and I am sold! I get on the phone and make a reservation, about a month and half away from our anniversary I was fortunate enough that they have an opening the day prior to our anniversary, so take it, these guys are booked solid, can't pass up this opportunity, right? I pretty much have the trip planned, this is going to be a foodie journey, Alinea, Moto,Blackbird, Avec, Burt's Place, Perry's, Silver Palm, Super Doug's and then fly back home.... so Alinea is first, the plan is to fly out the morning of the reservation, get to the hotel freshen up relax and get ready for our special evening, we can hardly wait.... So the morning of our departure... we wake up late and miss our 6:30AM flight... okay let's not freak out... we'll standby hopefully we can get on the next one... 10am... nope, 12pm... nope...2pm...:(... 4pm... announcement "next three flights to Chicago are canceled!!!!!" WHAT!!! We have no choice but call the restaurant and cancel our special anniversary dinner :(... they are booked solid for the next three days that we'll be in town...we get a new flight for the next morning same time...and figure oh well maybe next time... So we arrive on time and fly out... we arrive relax for awhile, walk downtown go to Perry's for an awesome Pastrami sandwich, and my wife makes the obligatory trek to H&M.... while we're there I get a call from Alinea... they've had a cancellation for 6:30pm tonight... it's 3:30, I say YES, and drag my wife out of the store and hurry back to the hotel so she can take her mandatory 2 hrs to get ready journey....finally we make it! (had to cancel reservations at Avec, but reschedule for lunch the next day.) So we arrive at the brownstone building with really nothing to identify it as Alinea, other than a valet guy right outside... we walk in to Star Ship Enterprise's walkway... I have no idea where I'm going, LOL we walk a few steps and a door to the left opens, we are greeted by name at the door by the hostess and follow her to our table, a bottle of wine is waiting for us as I had this arranged earlier. Let the experience commence.... English Pea, Shad Roe, distillation of thai flavors, Pork Belly, Sturgeon, King Crab, Duck, Hot Potato, Tournedo, Black Truffle, Earl Grey, Chocolate... and bubblegum... our menu.... AMAZING. The best meal I have ever EXPERIENCED, not had, EXPERIENCED! Don't think there is anything else I can say..... I will say this... I can't believe it took me soo long to write my review, I almost feel ashamed, but I did it because after watching Andrew Zimmern's Bizarre Foods this past week, and seeing him experience what we did when went, it's as if I relived the entire experience again. The words he used to describe this place were 1000% exact. Everyone must try Alinea.
(5)
Aaron W.

Best food in town. Alinea is definitely an experience everyone should try at least once. Amazing food and service that can't be beat. It can be difficult to get reservations for desired times, but Alinea is definitely worth planning an evening around.
(5)
Jenny T.

This is a totally different dining experience than I have ever had, anywhere else, ever. A destination in and of itself. The food was wonderfully executed, the wine pairings were fabulous, the service was great (and not overly formal; one gets the sense that the wait staff is trained to read their diners individually--if you want want formality, I'm sure they could do it, but if you want to be more relaxed, joke around, be a little chatty--they can do that too. This sort of adaptability is hard to accomplish, but for me, the hallmark of truly exceptional service). Alinea was good enough that the cliche "in a class by itself" doesn't seem cliche. I couldn't do it all the time--who would want to do it all the time?--but I'm glad I was lucky enough to go at least once. By the way, make sure you schedule some time. We started at 8:30, and left the restaurant at 1:30 am!
(5)
Andrew G.

Simply put, Amazing. Nothing is what you expect it to be. It is almost all exquisite, out of 18 courses there is only one that i could honestly say I didn't feel was incredible, that said I would still happily gorge on it. The creativity and complexity of flavors.. the paired scents that accompany many dishes as well as the active participation required in others all adds up to something that I never expected to experience. This is truly on another level, it makes other 3 star restaurants like Le Bernardin appear boring and uninspired. If you can, ask for Richard to be your sommelier, he is as eccentric as the food and adds flair to an already exhilarating performance.
(5)
Peter V.

The best fine dining in Chicago. There's nothing I'm going to say that will convince you to go (or to take a pass). So just a couple things to note - first, the service is a bit haughty at first, but they warm up quickly once they get a better feel for your table and your expectations (ours was, horror of horrors, to have fun). Second, the eternal question of wine strategy. We didn't do pairings, but instead ordered a couple bottles of wine after a champagne drink for the table. The sommelier and waiters shockingly push you into the pairings, but don't feel pressured and get a couple bottles if you prefer. Third, as for group size, I went with a party of six, which, while they were able to accomodate us, I think might be just slightly too big. I might stick to a party of four on the high end. Fifth, I have semi-weird dining habits - pescetarian - (no meat, just fish/shellfish) and the adjustments they made were fantastic. Wooly Pig became Cucumber, and Lamb became Turbot. There were a couple other adjustments but they were so minute as to barely register. All in all, the "old standby" Alinea dishes - like black truffle explosion, and hot potato/cold potato - all delivered, and the newer ones were just superb. I loved the menu on the night we went. If you're sitting here reading Yelp reviews of Alinea, you already know what you need to do: just get up and make that reservation. It's worth it.
(5)
Michelle S.

I have been to Alinea 4 times in the last 4 years during different seasons to try different menus, all were spectacular. The food, the service, the presentation and the ambience make it a world class restaurant. I am not sure what I can add to the 800+ reviews here but this place is definitely worth a try.
(5)
Michael P.

I've been to Alinea 3 times, it is without a doubt, my most memorable dining experience ever. Alinea isn't just about food, it's about going to Alinea. If I had more disposable income, I'd go once every other quarter instead of once every other year. It's as truly amazing as you've heard. Writing a yelp review seems pointless since if you're considering going to Alinea, then yelp isn't going to change your mind about it. If you've got the dough, go. I'm not going to bother criticizing the place since every time I've been there, everything is perfect. For those people dissing this place for anything, they don't truly understand the concept of the restaurant. You don't go here just to eat, Alinea isn't just a restaurant. You go here for an experience, Alinea is like dinner and a show, but the dinner is the show. The guy on here that compared the price to going to a sports game and a nice dinner before or after, he's full of shizz. Alinea is going to cost you. The time I brought my girlfriend for her birthday and did the wine pairings with the full "tour", it cost me more after tax and tip than my mortgage payment did that month. It goes without saying that if you've got the money, and your adventurous with food, you gotta do it at least once in your lifetime. I've found that after several trips, it starts to lose it's luster, since in my opinion, Alinea is more about the experience than it is about the food. You start to see trends in the experience if you repeat your business there. Some things will always be different, but some things stay the same. Chef Achatz is the Willy Wonka of fine dining, but it's his food coupled with the experience of eating the food which makes Alinea unique. From the way you enter the restaurant to the way you are given your check, everything about Alinea is unique to Alinea. Each course comes out on it's own specially made "serving utensil" from a metal swing with bacon wrapped in butterscotch, to a wax bowl of soup with a pin in it. Chef Achatz and his astonishingly creative staff deserve all the praise they are constantly given. They aren't the only ones in the game though. Many chefs have gotten into the molecular gastronomy scene. Chicago local Moto will give Alinea a run for the money as it is more affordable, and more interactive. The bottom line is Alinea is absolutely amazing, it's an experience you will never forget, and you should go at least once in your lifetime if you have the funding to do so and a very open mind about dining. I'll be the first to admit, the whole thing seems a lot better when someone else pays the check, but even if it's your credit card that's being run at the end of the meal, you won't ever forget what it went to pay for.
(5)
Jennifer Y.

Yes. Alinea is the big deal that everyone makes it out to be. Words cannot describe the amazing experience you will have there. Video comes close. This is the standard that every restaurant should aspire to.
(5)
Charles C.

I had a very nice time here. The food was tasty, surprising and interesting. The staff were friendly and incredibly attentive. Here are the reasons it's not getting an extra star: -My mind was not blown. Maybe molecular gastronomy isn't for me. The food was like nothing I've ever eaten, but it did not connect with me the way I'd hoped. In addition to tasting flavors combined in new and interesting ways, I would have like to experience familiar flavor combinations done better. -Some of the dishes were too salty for my taste (the rabbit consomme, black truffle explosion). That's strange, because I like salt.
(4)
Tammy L.

I have to admit that I was a little skeptical and cynical when I agreed to go to Alinea with a few friends. I love food. I really love food. I really, really, REALLY love food. But I have shied away from the stratospherically expensive places because I have been let down one too many times. At supposedly outstanding places, I've experienced missteps that convinced me that there is definitely a point of diminishing returns. So, I tempered my expectations and figured that I would give this molecular gastronomy, modernist cuisine, or whatever label you would like to use, a try. This is not a relaxing place to eat, per se. There is no music, the dining rooms are spare (probably because the food is truly the star of the show), and it's a little weird feeling that the staff is literally listening to everything we say and taking notes on it in a little black book. Everyone was extremely friendly and professional, however, even when the flash on my camera went off accidentally. I am generally a fan of warmer service, but I think this type of service matched the restaurant. I heard from one of my friends that on his past visit, the servers were more interactive, so maybe we were just here on a slightly off night. The food itself was mind-blowing, inspiring, thought-provoking, and downright delicious. So many reviews have already been written that I don't need to say much more. I tried my best not to do much research beforehand to preserve the element of surprise, and I'm so glad I did. The surprises are half the fun, for sure. I loved the interactive food-as-art feel. For the amount of ingenuity, creativity, and labor that goes into the food, I think that the nearly $200 price tag is actually a bargain. Yes, a bargain. Never thought I'd say that. Everyone at the table got the wine pairings, and while it was good, it may have been the most disappointing aspect of the meal for me. I was hoping for the "holy crap" factor, that lightbulb moment when a food and a wine come together to produce a flavor greater than the sum of its parts. I have experienced a few of these pairings before, some in restaurants, some happy accidents at home. During this meal, I did not experience any of those moments, and if there's one place in the city I would expect one, it's here. So, if I ever go back to Alinea, I'm not sure I would spring for the pairing again. I may prefer to choose my own wine next time. We did some research the next day, and pretty much all the bottles in the pairing are $40-$60 retail. They were all good, but none were stunners. For a table of 4-6 people, one could buy a few bottles of very good wine for significantly less than the 5 of us spent on the pairings. Yes, you do pay for the variety, but I think we could get better wines picking out bottles with the help of a sommelier. Our party of 5 was there for 5 hours and thoroughly enjoyed every second. I loved savoring the different flavors and textures of the components and taking my time picking things apart, then tasting different components together to see their interactions. Yes, it's very expensive, but if you are willing to save up, this is the meal of a lifetime.
(5)
Karin V.

Alinea has recently been hailed as the Best Restaurant in the U.S. (and #7 in the World). With such status, I had extremely high expectations and quite honestly, was a bit worried that I'd expect too much and be let down. Instead, I was *COMPLETELY* blown away by my experience at Alinea and would have to whole heartedly agree that it's the best restaurant I've been to in the U.S. (sorry, French Laundry). What's even more remarkable is that Alinea has only been around for 5 years, during part of which Chef Grant Achatz had battled tongue cancer. Words can not adequately describe the phenomenal meal I had at Alinea. It is a true experience in all forms - the surprise of hidden sliding doors, interacting with the unique presentations of each dish, anticipating what the next extraordinary course would bring, and most importantly, having my taste buds delighted and pushed to the limit with innovative, incredible food. You really do just have to experience it for yourself. The food at Alinea is progressive, ambitious, artistic, and totally original. It was creative without being gimmicky. Chef Achatz and his team take modern American cuisine to a whole new level with their inventive genius. The service was impeccable. Every need was anticipated before we had to ask for anything. The staff was professional, courteous, and very knowledgeable. I learned so much about the food and wine. [BTW, I highly recommend the reserve wine pairing. The wine beautifully complemented the food - an impressive feat with ~20 courses!] The only thing I didn't love about my experience at Alinea was the ambience. The dining room (there are 3) is a small, rectangular room with modern, minimalist dÃ©cor in cool grey, beige, and black tones. It felt impersonal and lacked warmth. It's a good thing that the food was so mesmerizing; else it'd be awkward to be in such a sparse room where you are so acutely aware of your neighbors. But maybe that was intentional, and they want you to just focus on the food. A few of my favorite courses... ENGLISH PEA - unlike anything I've ever eaten before! Peas were mixed with frozen burrata cheese and dusted with Iberico ham powder. It was ice cold yet creamy, salty, sweet, and meaty all at once. The sherry "bubbles" and melon would also transform each bite by accentuating different flavors. TOMATOES - this dish transported me to another place. I was initially confused and intrigued when they put pillows on top of the table. Then I started to smell the fresh, grassy aroma emitted by the pillows. Once the plate of heirloom tomatoes was set on the pillows, more of the aroma was emitted as the pillows deflated...it was like eating ripe tomatoes straight from the garden! If summer had a taste, this would be it. PORK BELLY- this pork belly was ABSOLUTELY ORGASMIC! It had been slowly simmered in coconut milk and just melted in my mouth. I wanted more! HOT POTATO - great things really do come in small packages. A metal pick slides down to drop a piece of butter, hot potato, and black truffle into the tiny wax bowl filled with cold potato soup. Let me say that again...Truffles. Potatoes. Butter. Totally my kind of comfort food! This was so delicious, it took all my restraint to keep myself from licking the bowl clean. EARL GREY - I was ready to dislike this dessert because I detest early grey tea, but this was surprisingly my favorite dessert of the evening. It was a moist and crumbly early grey cake served with pine nut custard, lemon curd, and rose gelÃ©e. The flavors were so well balanced - buttery, sweet, tart, and with just a hint of bitterness from the earl grey. The caramelized white chocolate noodle also added a playful yet tasty touch. CHOCOLATE - The ultimate demonstration of fantasy and wonder at Alinea. You will have to see this for yourself...a tableside presentation like no other! After our 4 hour meal, I felt inspired and completely enchanted. Alinea made me fall in love with food all over again. I've had many great meals, but few have left me feeling so awestruck. The $185 tasting menu is pricey, but still a "bargain" considering the number of elaborate and well-executed courses...a small price to pay for one of the best meals of my life. **For a full review and pics of each course, go to my blog link under my profile**
(5)
Anne Marie J.

This is my first EXTREMELY fancy restaurant experience. What can I say other than FOODGASM!!! At first, we felt out of place...we were a younger couple surrounded by a mixed crowd of 40-somes on a double date, a table of young executives buying out the bar, a family of 4 where the parents came saying how they loved it here last time, etc etc. But we felt right at ease when the food arrived and they told us exactly how they wanted to eat it. Hey, we can follow directions :) Every dish was the best dish of my life because of the various tastes, presentations and overall quality. I loved the ideas and creativity behind each dish. Except I hated the beet dish - I can never be friends with a beet and this dish, albeit a wonderfully tender short rib was cooked to perfection underneath it all, was screaming beet flavors. Ewww. I know that I have nothing to compare this to but I'd definitely recommend Alinea to everyone. My "mass quanitity food only, please" and "who cares about presentation and food art" fiance would, too, and that certainly is an accomplishment for Alinea!
(5)
Stephanie C.

Alinea is truly an extraordinary, once-in-a-lifetime experience. Service is impeccable. Decor is simple yet intimate. Not a big restaurant which I think is important to not overcrowd so you can enjoy the experience. Went with my boyfriend at the time 2 years ago. We got the 24-course tasting menu with wine pairing for both of us, which I do NOT recommend. 2 wine pairings are a bit too much because we both got pretty drunk towards the end.. haha. Also not recommended to help your boyfriend finish some of his drinks. So for couples, I recommend just getting 1 wine pairing for 2 people. For each and every dish, the thought and creativity can not only be tasted, but also seen visually and experienced by all the senses possible (e.g. lavender "smoke" pillow that sprays out smoke while you're eating a certain dish, the dessert that doesn't require hands). I will upload a picture of my menu when I have access to a scanner.. but definitely go for the 24-course tasting menu after you get off the wait-list to Alinea. As I said before - a once-in-a-lifetime experience that you will NOT want to miss. Hopefully I'll be able to go again next time I'm in Chicago!
(5)
Monica T.

Warning: The following review is TRUNCATED and better revisited at my blog for full pictures and commentary =P Five stars for innovation, though some flavors are less accessible to the palate than others Alinea can best be described as a series of carefully orchestrated surprises for each of your five senses. While the 12-course tasting menu will set you back $135 and a good four hours, it is unlike any culinary experience I've had yet. It may seem counterintuitive, but the best way to experience Alinea is without expectations. Yes, you've read the hype and you've heard the buzz about molecular gastronomy--but you've never had bacon for a palate cleanser and you've never dreamed of adding soy sauce to your dessert. So when you hear adjectives such as good, orgasmic, or weird, you're really only hearing expletives that are void of meaning. Because unless you've been intimately acquainted with the likes of Homaro Cantu, Heston Blumenthal, Wylie Dufresne, or Ferran Adria, you will really have no baseline with which to compare Alinea to. COURSE HiGHLIGHTS Course 3: Monkfish - banana, onion, lime // Cauliflower. Our only other seafood dish was Monkfish (vegetarian Cauliflower), prepared in a mousse, tempura, and steamed with banana and lime sauces and garnished with an onion paper. Above all, this was a lesson in texture with the creamy mousse, crunchy tempura, and silky monkfish. The banana and lime sauces cooled the dish, while the onion paper dissolved swiftly in our mouths. Like any good lover, Achatz means only to give you a taste of what he's got in store for the rest of night. Our first four courses were merely child's play--dishes that were fathomable and gently teased us into oral foreplay. So just when we were starting to get bored... Course 5: Apple - horseradish, celery. We were told to throw back the shots and to open our mouths wide to take in the entire ball at once. Once inside, there was a cytoplasmic explosion of apple juice. It was strangely pleasant and slightly erotic all at once. Paying careful attention to the progression, this first eruption was gentle, easing us into the experience. Once the liquid went down, we were left with the essence of horseradish but with only a hint of its heat. The remainder of our savory courses paid homage to the regional cuisine with a Midwest-lean towards rich, protein heavy dishes. Course 6: Duck - mango, yogurt, pillow of lavender air // Turnip. The Duck (vegetarian Turnips) was prepared in a manner befitting of pork with duck rinds, duck bacon, and pulled duck. As with the other fruit sauces, the essence of mango really shone through and for added pizazz, the whole plate was set atop a pillow of lavender air, which diffused directly into our olfactory systems. Course 8: Black Truffle - explosion, romaine, parmesan. Though it came sans meat, the Black Truffle ravioli was no less rich. Although benign looking, the pasta membrane actually housed a robust, truffle scented broth that exploded upon contact. The single ravioli captured the soul of an entire pasta dish and would have sated any craving for Italian, no matter how small or large. Course 10: Bacon - butterscotch, apple, thyme. Our prayers were answered when an interlude came announcing the arrival of dessert. While the vegetarians got a Honeydew jelly to cleanse their palates, we were served dehydrated Bacon. With the OC Fair currently in tow, it was a stone's throw away from a caramel apple. Served on a rocking apparatus, it was highly whimsical and an inventive way to bridge the salty to sweet transition. Our last and final dish was Course 14: Caramel - meyer lemon, cinnamon perfume. I will never understand how you tempura a viscous caramel and lemon, but the taste of churro sent me yearning for home. How many licks do you think it take to get to a center of a caramel tempura ball the size of a golf-ball? Alinea's answer is one. The staff read our minds (or eavesdropped on our conversation) and asked us if we wanted to see the kitchen at the stroke of midnight when our meal ended. The kitchen was starting to wind down, which gave Chef Chad a chance to explain to us the wax molds he was working on. No sign of Grant Achatz, but Chad was good enough eye candy for me. In closing, Alinea is not about what you do or don't like. It is about the appreciation of an unnamed sensation, a flavor that leaves you at a loss for words, and a culinary innovation that is only beginning to take flight in the United States. It is the technology of the early adopter and the beta version of a cuisine that is not yet commercially viable. Some art forms are more accessible to the intellect--others, just need to be studied to be appreciated. Alinea 100 - Introduction to Molecular Gastronomy, check.
(5)
Ela G.

There isn't much else to say about Alinea other than everything has been so carefully thought out and planned down to the perfect combination of art and science. By far, the best meal and dining experience I've ever had. (having been to les nomades, everest room, charlie trotters, tru, the former Trio in evanston...i think i can say that.) My taste buds were so exhausted from all the amazing new textures, temperatures, surprises and flavors throughout our 3 hour dinner. Everything, even things that I wouldn't normally like, like crab mouse, was delicious. I have to say the menthol chocolate dessert at the end was my least favorite dish...mainly I feel it was more a gimmic and theatrical display, than a great dessert, but everything else was total genius. Oh wait, actually, the course Thai Distilliation, was totally not a course people...at least it shouldn't have been counted as a course...it was a beverage, picture half a glass of champagne...but oh well, perhasp that was over my head. I highly recommend going to Alinea at least once in your lifetime. I'm trying to figure out how I can reason with my check-book to go again next year!
(5)
Yb W.

The virtues of this restaurant have already been exalted ad nauseum. I would like to add that the food, plating, and service at Alinea strives to be more whimsical and interactive than at other high caliber restaurants. For example, you have to assemble a scaffold for holding a cabbage leaf. Then you form the cabbage into a roll after adding miniaturized stew, veggies, and sauces--the chef's interpretation of Hungarian Goulash. While very few people would ever crave the food here, the cuisine is nothing if not cutting edge. The whole meal, all three plus hours of it, is quite the production. On another positive note, the servers have personality and make jokes, a charming departure from the flat affects and zombie-like service you'll encounter at other places.
(5)
Rob C.

when you're at the top of your game, you can make any demands, like creating a ticket system for pre-paying for meals and creating subscriptions so that only some are lucky enough to get in line for the opportunity to buy a ticket (Next). this place is serious. you can feel it in the staff -- not a laid back dining experience but the chef leads the kitchen with an intensity and strictness of a neurosurgeon. The result is a fabulous multicourse meticulous meal with a unique combination of ridiculously amazing presentation, tantalizing complex flavor profiles, and worthy of all its praise. He sources the best ingredients (loved the truffle on no less than 3 dishes!), impresses you with his wide range of food knowledge including asian cooking techniques, and nails it by ensuring to please the palate with flavor and texture as well as the nose and the eyes. For me, still topped my meal at his other restaurant, Next. It takes a lot of eating to appreciate this place. oh and there is a reason why black truffle explosion is the oldest dish still part of the menu. it's that good.
(5)
Emin S.

I went to Alinea to celebrate?? my 34th birthday with my mom in May 2008. Everything started out great and ended quite badly for me. So my birthday was kind of ruined. Want to know why? Please read on.... I am giving Alinea five stars because this was a dining experience like none other delivered by a staff that if they put their mind to it could save the world from every single challenge this globe is facing. The restaurant is impossible to find from the outside as its entrance is intentionally hidden at the end of a rabbit hole like cave in a typical building like every other on the street. Be on time, this is like showing up to a theater, you have to be at your table at the time of the reservation. Dress appropriately: Men should wear a shirt and a jacket, women should dress up like they're going out. Jeans are probably not a good idea. This is a formal affair, dress like a formal affair. On the other hand, as a proponent of casual clothes and being comfortable while you eat, I would like to recommend that you not overdo it with ties and uncomfortable getups. Be comfortable but sharp looking and you will do fine. Once inside, you're seated at your own table, briefed about the meal ahead, asked about your preferences in terms of refreshments, offered the wine matching option. The restaurant is softly lit, and relatively quiet. Watch out if you have a big voice like I do -- you will have to remind yourself to talk softly. Before making a reservation at this restaurant, please check their website first to see if the ingredients in the individual courses agree with your dietary restrictions. I have seafood allergies, specifically shellfish. If you inform Alinea ahead of time they will make accommodations for you in the course line up. There are two options 12 course meal and 24 course meal. We made the mistake of being over-enthusiastic and picking the 24 course meal with wine pairings. Every piece that was presented to us was unique, delicious, and a work of art in itself. I am sure every other reviewer has attempted to describe the line up and such. I won't go into all that detail here. I HIGHLY recommend first timers to get the 12 course meal. You think you can do the 24 but you're wrong and you have no idea what you're getting yourself into. It's not the quantity of the food that's the problem, it's the number of ingredients. By the time we hit #18, neither my mother nor I wanted to see food ever again for the rest of our lives because the number of ingredients in our tummies was probably about in the hundreds. Take that and mix it with the 12 wines we had tasted by that point and you have yourself one hell of an upset tummy. I literally turned green after #16 which I think was the lobster -- which I have not reacted to before although it is shellfish. So I had a small tiny piece of it. I got very ill in a very short period of time but I assumed it was a temporary thing and that it would pass. I was not about to lose my dinner or anything. But the feeling of something horrible is about to happen never passed. When we hit course #18, I called the wait staff and told them to stop bringing us more food and bring us the bill. They were super nice and courteous about our early departure by the way which made me feel even worse than I was feeling for leaving. We got the check; Alinea was super nice to us with the check, they discounted the courses we did not have, and the wine we did not drink. This was a class act. I was ready to pay the full amount and leave as soon as possible. Needless to say I barely made it to my room at our hotel to find my insides boiling up and refusing to stay in me. I hate to say it but I lost all 300 dollars worth of exotic spices, meats, foliage, vegetables, and beautiful design down the toilet in less than 15 minutes. I was sick for the rest of the night and it kind of ruined my birthday. After this incident things did not taste right for two weeks. Everything tasted salty to me. To this day the smell of peanut paste ( a flavoring that was omni present in almost every we ate at Alinea) makes me throw up a little in my mouth. Ok I kid about that part. :-) Am I complaining about Alinea? No, not one bit. These were a bunch of beautiful, talented, hard working individuals that put on a feast and show for all senses. I think this restaurant helped me realize my dislike for multi course meals and fusion cuisine. So the problem is with me, not with Alinea. Let my story be a cautionary tale. If you have not done this before, proceed with caution, get the tasting menu -- 12 courses and not the grand tour -- 24 courses. Do not get the wine pairings unless you're an experienced wine connoisseur -- as it adds up in terms of volume fast and you end up mixing champagne, white wine and several red wines -- a recipe for disaster for someone like me -- a light light drinker.
(5)
Jennifer D.

soooooo...overall this was a very different and fun experience. all in all, my husband and i decided that it ranks third on our fanciest of fancy dinner list. first is eleven madison park in NYC, second is the french laundry in Yountville, and then Alinea. all the really little bites were great...the big ones, were just ok. the wine parings were just too safe. i mean they were great...just a little on the safe side. caramel powder was really cool, as was the truffle explosion and the hot/cold potato. they sat us in the kiddie room! i believe i am the same age as the chef and even older than the wait staff. while my husband and i feel blessed to be youthful looking, we are tired of being treated like we don't know our fancy dinner shit just because we look young. when we walked in the door the two ladies took my coat, whispered to each other and then put us in the kiddie room. booo door ladies! i would have given them 4 stars, but this action is a no no in customer service. and it's a shame, because it took me a while to get over this and this paragraph is longer than the one that described the food! if you have the money, go for it, but if you don't have gray hair and are naturally young looking because you inherited great genes, be prepared to feel insulted by the door ladies.
(3)
Laura S.

I really can't write anything that hasn't been written before. Basically, Alinea lives up to the hype. Simply put, it rocked my world. It is #7 in Pelligrino's 2010 World's 50 Best Restaurants for good reason. The outside is completely unassuming and the corridor to the restaurant is otherworldly. We were seated in a room on the second floor and the first thing that caught my attention was that the man next to us was eating a very intricate dessert off the table. That's right, no plates, just spoon on rubbery tablecloth. Once seated and settled, it dawned on me how quiet it was. There was no ambient music. Even though when we were seated, there were 5 other parties in the room with us (plus a handful of servers), the silence was intimidating. We felt the need to be quiet and hush-hush as well. We got one wine pairing in a glass that we shared, and that was amazing, for lack of a better word. The sommelier had a ginormous afro and his demeanor and appearance beared an uncanny resemblance to Johnny Depp's Mad Hatter. He was energetic and his explanations and background to each and every wine was delightful. I highly recommend doing the wine pairing; splitting one between two people was the perfect amount to sip on and enjoy with each dish. We weren't disappointed with the 12 course tasting; every course was a crazy mix of a sensory experience that touched upon sight/presentation, smell, taste, texture, sound (yes! Our last dish was a bubble-yum hibiscus cigarette thing that made a funny low pitched grunt as you sucked the contents into your mouth). This was not just dinner, it was a show. The whole experience seemed to throw out the conventional concept of eating. For example, we were given an earl grey infused pillow, not to sleep on, but for our lemon custard earl grey cookie dessert course to sit on, and as the pillow slowly deflated, it emitted the aroma of earl grey as you ate. How cool is that? At times, we longingly eyeballed the other patrons who were doing the 24 course tour, who were presented with things like a giant log. Umm, I want to eat whatever delicious morsels off a giant log! At the end of the meal, they present you with a menu in a big black envelope. That was a nice keepsake and reminder of the most amazing meal I've had to date. There were 2 downsides to my once-in-a-lifetime experience. First, I got chastised for taking pictures of my dishes. Seriously? Okay I understand it's kind of bothersome if you're using a flash but I turned off my flash and I told the woman that. She said "but your camera still gives off a light". Dude. It's a red blinking light that most people's camera gives off if you don't use the flash, like the red recording light when you use a video camera. Hey, we're dropping some big money here, it's not like I'm being a paparazzi and going flash crazy. The table next to us had to leave early because the woman got drunk after her 5th course, couldn't eat anymore, was throwing her head on the table every 3 minutes and nearly stumbled down the stairs. And they were frowning on me for taking pics even without a flash? I'd say her demeanor in the nearly full room was much more distracting than my picture taking when it was nearly empty. Secondly, the staff was attentive, so painstakingly attentive that it was almost borderline uncomfortable. We could see them lingering at their waiting area talking about other patrons (namely, drunk woman), and sometimes it felt like we were children at a library being observed by the librarian. Still, those two things did not detract from the experience that much, and I cannot speak highly enough of Chef Achatz's culinary creations. The Alinea experience brings food and eating to a whole new level.
(5)
Elizabeth L.

Go ahead, Play with your food! That's what chef Grant Achatz and the Alinea staff invite you to do. Play. Think. Engage. This is not just a meal, it's an experience and should be treated as such. We brought a camera (no flash) and a small moleskin to jot down impressions. (for those who feel awkward about bringing a camera, note that by the end of the night your less intrepid fellow diners will be jealous - a woman sitting at the table next to us gave us her e-mail address and asked us to e-mail her our pictures). The meal was superb. Although I enjoyed nearly everything I consumed, I want to call special attention to the frozen pea puree course and the Earl Grey course. The frozen pea puree was like getting a garden in a glass, the flavors and textures managed to be both interesting and delicious. This is especially noteworthy because I hate peas. Additionally, the Earl Grey dessert course was amazing. A visual display of both vibrant and subdued color coupled with a host of different flavors and textures to try together or individually. Again, I should mention that I hardly ever drink tea, and of the teas I have tried I really detest Earl Grey. How amazing that a chef can deconstruct a flavor that I hate and reinvent it into something that I LOVE. The experience has actually made me want to re-visit Earl Grey tea and try it again while thinking about all the flavors in this dish. One other must-note is the self-assembly spring roll. I love spring rolls so this was "no-brainer" delight for me. Not only do the bold colors and flavors stand out in this dish, but the ability to choose your own components (I recommend everything) and put it together yourself adds an element of whimsy and participation. It made me realize that many of these courses are not just a one-way delivery of a meal from the kitchen. They are more like plated conversations. The staff is not just creating FOR you, but you are creating something together; experimenting together. I found the service impeccable, but the constant switching of servers made it a little difficult to develop a rapport with one. That being said, having two members of the kitchen staff compose the last course for you (quite a visual display!) table-side was a great touch and a nice way to directly talk to someone working in that artist's studio they call a kitchen.
(5)
Mandy P.

This was an incredible experience; 5 stars from start to finish. The standouts for me were the Burn Morels, Lamb, Anjou Pear, Blueberry, Balloon, and White Chocolate. I could never do justice and describe the food so I'm just summarizing. My group and I each did the wine pairing, with one of us choosing the Reserve option. The latter option didn't seem to be worth the additional price. There were only 3 wines that were different. Besides that, there is nothing else to say about our time at Alinea other than that the entire time was decadent and unforgettable.
(5)
Audre L.

Alinea was simply phenomenal. And SO FUN! Walking in the entrance, you knew you were getting into an experience to say the least. The dining room was cozy and warm, like dining in a fancy friend's house. The service was perfect - professional but not too stiff. They were good at reading our table and as the night progressed, and even became friendly - cracked a smooth joke here and there, and answered the questions that we rhetorically asked ourselves. Also, contributed to our skydiving conversations. The food was out of this world. Each course had a story and contributed to the entire journey. The wine pairings were perfect as well.
(5)
Matt C.

A million things have been said about the wonders and delights that rest behind the star trek entrance that is the front door of Alinea. This place is not for the faint of heart or the frugal diner. To put it mildly, this one meal is going to set you back a month of rent, and we are not talking about the rent for a studio in Pilsen. More like a two bedroom in Lincoln Park or the Gold Coast. Yet, despite the high cost, it is an amazing journey that any self proclaimed foodie should experience at least once in their life. Grant Achatz and his team of scientists and wizards design dish after dish of wonder. This meal is a sensory blitzkrieg. After every dish, I could not imagine how they could outdo themselves with the next only to be even more surprised with the next mixture of flavors and smells that assaulted my palette. Alinea is not for those who don't appreciate a good meal. This is art in its highest form and takes a true connoisseur to appreciate the subtleties in each dish. If you decide to go, I recommend that you take the 24 course tour with the wine pairing. You should take the opportunity to try all of the creations and flavors that they have prepared, but it is a ton of food so come hungry. Alinea is a once in a lifetime experience....... savor it and enjoy!
(5)
Otto A.

So sorry, 3 hours of overpriced food and waitstaff being so serious, cool and somber I felt like I was being served by morticians. 2 of us and $900 dollars later, never again. I can see the effort put in by the kitchen yet not worth it for me. The one strange thing to me is most everyone rates this place so highly. Maybe just a few of you feel that if you didn't rate it well you were out of sync or didn't appreciate the cuisine.
(1)
Coleman B.

I absolutely love Alinea. Alot of people argue about it not being worth the price, but I definitely think it is. I have been here twice, and the 2nd time I was a bit nervous that it would not be as exciting, but my qualms were set aside on the first bite. It truly is unlike anything you have ever tasted... over, and over, and over again. I did find the wine flights to be a little overwhelming towards the end, so I suggest ordering a bottle of wine. The staff is attentive and friendly, and are clearly proud to be working here. It is a theme park experience for the mouth, an event like any other, and that's what you need to realize before you dive in. Its not just dinner, its an experience. My father (who has cooked for my family for over 3 decades) put it well when I asked him what he thought. "Eating here is devastating, because I realize I'll never get to eat like this again unless I come back." Truly remarkable and unforgettable. Worth the hype.
(5)
Brandon H.

This is my second time to Alinea. On this occasion my wife and I were fortunate enough to be able to bring my parents along with and treat them to everything that Alinea has to offer. This place is nothing short of spectacular. From the first bite to having Grant Achatz come out to prepare the final dessert. It is great how they keep the showstoppers on the menu (truffle explosion, short rib, hot potato cold potato) and constantly change up the rest of the menu based on seasonality of the ingredients. I am seriously dreading the day, as irrational as it may be, when Chef Achatz stops doing whatever it is he does in the kitchen.
(5)
Jules D.

Saturday night, party of 5, did the tour, two in our party did the full wine pairing, one requested a beer pairing. So many reviews that I will make this to the point... + Food - amazing in presentation, originality, and taste (5 stars) + Atmosphere - clean and modern (5 stars) + Craig Sindelar (5 stars) Our sommelier was thrown for a loop and snippy with our table when a member of our party didn't care for wine and asked for a beer pairing. He had to call in the head sommelier, Craig Sindelar, to assist. Mr. Sindelar was absolutely knowledgeable and capable in meeting our needs. - Service 3- some very professional, some very pretentious, actually we were in ear shot of them making derogatory comments about other patrons all evening. It distracted our table at times. They spoke of how guache it was for one table to order a particular wine, how another table didn't use their utensils "properly", how someone seemed childish for being excited and in awe of finally going to Alinea. I own the Alinea book and have identified some of these mean spirited people, but I won't publish the page numbers because I don't want to make them feel embarrassed as they did to others the evening I was there. Bottom line...it is a treat to dine on thoughtful and precise cuisine in such a beautiful atmosphere. I applaud the genius of Mr. A and his team. I will probably try it again and hope for more respectful service.
(4)
Bruce C.

I may or may not have been blown away by the food here, but there is no way that any other restaurant in the world has the same kind of show that Alinea provides. Honestly, I am somewhat jaded by high end restaurants: at the food level, they're all comparable. Perhaps some better in some ways than others. Since that's the case, what differentiates one from another? Service is certainly one. Some are stuffy, pretentious, others are more relaxed. What else? Decor? I suppose if you didn't like the style, that'd not enhance your experience. But everyone have their takes on this. What differentiates Alinea is their sense of fun, and your experience is more like a food show that you're participating in by being there. It starts with the walk through the art installation of the entry hallway, and continues through to the inventive ways the food is served, and is capped by the entertainment of dessert, all choreographed by an excellent low-key and amusing staff. C'mon, how can you not love a restaurant that serves edible helium balloons?
(5)
Lucas K.

I ate at Alinea for my 25th birthday (I work in restaurants; I made the reservation about four months before the fact and scrimped and saved to do the whole thing), and it is absolutely the most amazing meal I've had. I went with a buddy, and we had an absolutely amazing experience. The service was officious without being stuffy (especially after we talked to them and got them to loosen up a bit), and the food was superfluous. I don't think I ever need to spend the kind of cheddar we did for that meal ($400 APIECE), but it was an absolutely amazing experience.
(5)
Devin K.

Wow, what a disappointment. My wife and I went for our anniversary. We are used to fine dining, having eaten at Daniel and Per Se in NYC, The Fat Duck in Bray, and Noma in Copenhagen, amongst other greats. We were expecting a lot from Alinea, being recommended to us as one of (if not THE) best restaurant in North America. For those lofty expectations, we were crest fallen when they were not met. Perhaps it's our own fault for being overly hyped but the customer is never wrong, as they say. If only every fine dining establishment followed that credo. My wife and I are young and even younger looking and we suffer for that at these type of establishments. Ageism is prevalent among the servers in fine dining, especially in America. How dare people of our age come to a restaurant of such pomp and circumstance? The snootiness was off the charts at Alinea. The air was choked with pretentiousness and self satisfaction. It was almost unbearable. If you go to a restaurant of that standing, or any restaurant for that matter, but especially one of such magnitude, the staff should be throwing themselves under your feet, especially when you consider what you're paying! Instead everyone was glib and condescending. We were extremely put off as we had never had an experience quite like that! That said, the food was excellent. I believe we were able to separate the service from the cuisine. On Yelp, I usually rank restaurants on the meal alone, because that is all that usually ever matters to me, but in this circumstance I think it is worth noting and changing my standards. The food I would give a 5 out of 5. It really was fabulous. That said, it wasn't quite as good as some of the aforementioned places above and not as great as I was expecting. Still, it's certainly worth a try if you have the money to burn. However, I would recommend staying away if you are under 30 or look younger than that. They don't seem to appreciate that demographic at Alinea. And, for those who might think that the service was somehow a reflection on me or my wife. She wore a stunning evening gown and I was in an Armani suit. Despite their rudeness, we both kept our composure and were always polite, even when it was not deserved. I made sure of informing our hostess when we left, who offered her apologies but little else. What did two twenty-somethings expect anyway? Well, for $900, I expected a lot more. That's for sure!
(2)
Noelle H.

Okay, I'm editing my review because I've realized that my previous post didn't do Alinea justice. Let's start at the beginning: About three years ago, my husband (then boyfriend) treated his parents and I to Alinea. He kept talking about this restaurant that was difficult to get reservations for, and was excited that we had somehow gotten lucky enough to secure a spot on a Friday night. I didn't pay too much attention to him, just figured that we were going to what was probably going to be a nice dinner. Even the fact that I knew beforehand that we were in for a 24 course extravaganza, which I hadn't ever heard of before, couldn't have prepared me in the slightest for the experience we were about to have. God, I had no idea back then. Anyhow, we arrive at the restaurant and have a seat near the window. We decide on the 24 course dinner with the wine pairing. The waiter brought us some perfectly wonderful and delicious bread, and my first instinct is to devour it until our server friend wisely advises us against this, telling us that if we skip anything, it's going to have to be the bread. Long story short, 24 courses and (I kid you not) a few tears of joy later, my life is forever changed. I have married my boyfriend, and we have tried to live more humbly in order to save up for experiences like the one we had at Alinea. We travel around the country, and indeed the world in search of the most amazing culinary experiences, ones that make you close your eyes and bury your face in your hands in utter and sublime disbelief. Pregnancy has put a bit of a hold on our adventures, but after the baby is born we are planning on perhaps celebrating back at Alinea, though we admit to feeling a bit nervous, as we don't know how our next experience can possibly top the last.
(5)
Scott L.

I can now see why other reviewers had a hard time getting into the detail of each course; when there are 21 courses, it's not only hard to remember them all but they are each so unique, creative and an absolute culinary masterpiece, it's best to just experience them for yourself and not spoil the surprise. Service was impeccable, each course served perfectly, with a nice explanation of each ingrediant and flavor and on most courses, special instructions on how to eat it. We opted to order a bottle of wine vs. the wine pairing; prob saved us $100 and we were so focused w/ the food, I think having to focus on wine pairings would have been too much (imo). A unique dining experience unlike any we've ever had; def something you should treat yourself to at least once if you're in Chicago. It was our anniversary and Alinea was the perfect venue for our special dinner. Only minor complaint (and it's small enough not to deduct a star for) is that the servers could have been a little bit more relaxed and engaging. Not a big deal as they nailed the explanation of each course and anticipated our every request but a little more interaction and conversation (possibly a little humor) would have been nice. But then again, that's not really why you come to a place like Alinea.
(5)
Andrea B.

Believe it or not, I ate here in September 2009 and had this review saved for several months! So, here it is, for what it is: Imagine waiting in line at the Post Office being totally disgruntled when you get a text message saying that you're going to Alinea in two days. Well, it happened to me, and truthfully, I almost couldn't go. "Couldn't go??" you shout? "Are you crazy!?" Well, working until 9pm on a Wednesday night leaves little room to arrive at a 9:30 reservation. But thanks to my managers who let me leave early and the fact that I changed, met my boyfriend, and practically broke the speed of sound driving there, we arrived right on time! ::phew:: Now to the main event. I was so nervous walking in, it was almost as if I was going to meet the President rather than sitting down to dinner. You walk down a long corridor and sliding doors open where lovely servers greet you warmly. To your right, you catch a glimpse of the kitchen where the best food is being prepared just for you. How exciting! My boyfriend, his friend, and I were seated upstairs. We were fully prepared to do the 23 course "tour" as it is called, but we did not get the wine pairings with it. Instead, we were encouraged to try a nearly 30 year old wine that would go with almost everything we tried that night. We were given nothing but the best service, knowledge about what we were trying, and care. Alinea loves you. And you can't help but love it back. I can't count the number of times my boyfriend and I looked in awe over our friend's head at what wonderful treats we would be given next. We were scolded like children for not answering a question or paying attention to a story. But it can hardly be helped! When you are given pheasant tempura skewered on a burning branch of oak leaves, or a tube of long pepper, hibiscus, and creme fraiche to mimic the taste of bubble gum, what else can you do but gasp in delight like a 5 year old meeting Mickey Mouse for the first time at Disney World?? You clap your hands in delight and close your eyes encasing every taste, smell, and sound your senses explode upon you. It's like a dream you never want to end. But end it does, and what an ending! The table cloth removed, and a special silicone mat placed over the table. Two chefs come out (one of them being none other than Grant Achatz himself!) and pour an overwhelming amount of freeze dried blueberries, chocolate mousse, and even a tobacco sauce all over the table! We were given nothing but a spoon and then we had to duke it out on who ate what and got the last bites. The servers were funny, caring, and catered to all our needs. We asked questions, we engaged them in conversation, and there was nothing but smiles all around.They weren't pretentious or snobby. Although we ate for nearly 3 hours, I was comfortably full and couldn't ask for anything more. I have nothing but praise and good words for Alinea. Anyone who says less was probably having a bad day before they stepped inside. At the end of the best meal of your life, you are given a small menu listing what you ate during your "tour." Asking nicely, we wondered if Mr. Achatz would sign our menus, to which the waiter agreed. "Refine and Redefine!" is written on mine. It holds very true to Alinea's mantra. Did I say that Alinea loves you? Because I love it right back.
(5)
Julie Z.

This was an absolutely wonderful dining experience. I was expecting it to be as well considering the awards, reviews, and price. I enjoyed each course. They were each complex and creative. The taste and smell of each made me want to take notes as I had them b/c there were so many that it was easy to forget. Fortunately, they give you a lovely print-out of the menu for that evening...which is a nice keep-sake. I did not partake in the wine pairings. I believe it is 10 tastings of different wines. From previous reviews, I thought it best to just order a bottle of wine which I was very pleased with. To top off a wonderful dinner, Grant Achatz was in the house and came to present dessert. It just made the entire night even better. And, oh my goodness, that dessert was SO unbelievably delicious! Oh, and get coffee...the best ever. The service is outstanding although there were a few times when they were a bit antsy and tried to clear my dish before I finished. I'm a talker, what can I say? :) Also, my reservation was at 5:30 so the restaurant is just beginning their service which makes the servers almost too attentive. At my table, I faced the openness of the room which allowed me to take note of everything that was happening....enjoyable b/c I was able to see the process but also a little annoying b/c I could see them hawking my table trying to gauge when to come over. So, my advice is to sit facing a wall if that will make you uncomfortable. Overall, it was a wonderful experience and I cannot wait to go back!
(5)
Natasha S.

If Thomas Keller were to hatch an edible Faberge egg in Chicago he would christen it Alinea. Yet it would be encased in the most delicate membrane. Suspended in a shot glass. And upon swallowing, it would explode into the most delightful, surprising and refreshing sensations. Like Mr. Keller's cuisine, there is play in the food at Alinea. The simply named Caramel Corn, a shot glass of liquefied popcorn with caramel foam, reminded me of the joy and delight of being presented with equally nostalgic Salmon cornettes with creme fraiche at The French Laundry -- salmon, creme fraiche & chives presented like mini ice cream cones; the beads in Alinea's White Truffle, Toasted Oat Milk, Pink Pepper and Pear texturally & playfully remniscent of Mr. Keller's Oysters & Pearls. Each presentation at Alinea is unique and exercises all of your flavor senses: *whisper-thin bacon finished with ribbons of butterscotch and apple and dots of thyme dangling effortlessly from a suspended wire atop arc; *a plate of beans with many garnishes resting atop a pillow of scented nutmeg air, the air diffused while you are eating; *one bite of pumpkin, brown sugar and tempura pierced atop a burning cinnamon stick, the scent of cinnamon inhaled while consuming; *a pin of wagyu beef hidden beneath a cloak of aromatic cedar branches; *persimmon presented in two puddles, with the tiniest greens and earthy texture evoking painstaking simplicity yet with the most refined and well thought flavor and texture combinations. But to be enjoyed by first placing a thin, clear cellophane-like aroma strip on your tongue and deliciously warming it in your mouth. To name only 5 of 24 courses. Check out the pics: yelp.com/biz_photos/pbEiâ€¦ I still marvel that Chef / Owner Grant Achatz is able to create such unique and avant garde food and ways of eating. No surprise either that he is doing this in Chicago, a living incubation of progress + art + architecture + function + whimsy to the scent of Frank Lloyd Wright, Louis Sullivan, the champagne top of the Carbide & Carbon building, the truly spectacular Tiffany stained-glass dome at the Chicago Cultural Center, the outdoor installations at Millenium Park, the ever-present Chicago bridges. And on and on. Chicago is inspiring, even in below 20s snowy winter. After eating at Alinea, I couldn't help but smile at the commonplace cedar branches covering the potted plants lining Michigan Avenue. And wonder: whether Mr. Achatz would consider an inventive, unique snow inspired plate?
(5)
Molly U.

I just wanted to get my five star vote in. Really, I can't add much to the 600+ reviews raving about the place. The food is just incredible, the experience is unforgettable, the service is amazing yet comfortable. This is an experience of a lifetime. And we got to watch Mr. Achatz in action in the kitchen. Super cool.
(5)
Jeanus T.

I don't think I need to say too much about how great this place and how creative the food is coz other reviews say all. It's definitely worth the money and you won't be disappointed. I would warn you though, make sure you are going with someone or people that you enjoy hanging out for a long time! The meal takes a full 5 hours! Do not recommend this for first date or business as you WILL run out of things to talk about! My friend paired the meal with their wine pairing and found that the wines they chose were a little off - meaning they don't really go well with the dishes. I would recommend ordering a bottle instead. I've got a bottle of 2003 Wachau and it was so delicious!
(5)
Rob L.

I am loved. I am loved and I can't say thanks enough. How do I know? Two clients took me to dinner here. Tonight. December 12th, 2009. When did they start planning this? March. Is this about me? No. If it had been, it would have ended already. This is about this amazing place called Alinea. One of my top four places in Chicago that I have been meaning to venture to. To experience. And well, it left me speechless. We went with the "Chef's tasting" which is the thirteen course and then opted for the fourteenth course which was the choice of risotto or pasta with white truffle shaved over it. And of course wine pairings. (if this is how I feel after fourteen, lord knows I would be flat on my face for twenty four). The service impeccable. You feel like a rock star, with out the stuffiness of the situation. Going to the bathroom? Servers clear a path for you. Ego stroking at its best. Returning, the chair or table pulled out, a fresh napkin put out and you better have your best eager game face on, because what they put out in front of you may just slap a smile on your face. Not to go through each course, but really by then end I was topped by one new course by new course, by new amazement, by new amazement, by triumph by new highly achieved triumph. Fuck. Yeah. At first a slightly poached quail egg bursting in your mouth with shitake mushrooms with smoked trout and smoked trout roe was enough to blow your mind, then shortly after arrives a juniper mix of greens smoking and wafting up energy and aroma to make you relax and invigorate your senses. Oh what ho!? A tempura fried collection of goose and cranberry among others among those juniper mix? Seriously. Stop. You can't get better... oh wait. That extra course of white truffle and your choice of pasta or risotto. Yeah... risotto won and so did the truffle. Melt in your mouth sinful amazement. Don't stop. Get it. Get it. Every course so well paired. The attention to detail. The attention to care. The attention to having fun. Every server we had was amazing. Well informed and friendly and over the top fun. Will I stop back? Hell yeah. Oh hell yeah.
(5)
Randy T.

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 enlightening experience. I had never eaten at a progressive American/avant garde/molecular gastronomy restaurant before. This has definitely opened my eyes about what food is and can be. Every course was a mixture to tease all the senses. The presentations were beautiful and playful. The servers were knowledgeable and clear with their instructions on how to go about eating every work of art. The 24-courses came through pretty smoothly and quick, probably because we were on course to be the last ppl there that night. Our time there came at just under 4 hours so that was much appreciated. We also got Chef Achatz to sign our menus. As we were waiting for one of the staff to flag down a cab outside, I noticed the curtain to the entrance of the first level dining room slightly closed. So I peeked into the dining room and surprisingly saw Chef Achatz sitting with his back towards me at one of the tables with his laptop. Culinary revolutionist, cancer conqueror, and computer savvy as well. What can he not do?
(5)
Karen L.

Clearly, Alinea is a place familiar to many not only in Chicago, but all over the US. I am here to not speak about the food in particular, but to really share my "experience". I find it hard to categorize Alinea as just an upscale restaurant because it is so much more than that. Even to just say that it is an "experience" kind of diminishes what Grant Achatz and his team are trying to do here. I've read the reviews and realize that when people complain about the price charged and questions about the worth.....I feel that those individuals just don't get what Alinea's purpose is. My dining experience at Alinea really made an impact on my view of food. Food is a necessity for all living beings, but Alinea took that necessity to a whole other level for us humans......there were textures, flavors, fragrances, sights and smells that I have never experienced before. It was not about just filling my stomach with delicious, high quality food (of which they definitely did), but more of a place to discover that my palate consisted of more than just limiting myself to taste sweet, salt, bitter, etc...... I walked in with an ignorant palate and walked out a graduate of true flavor and taste. Thank you, Alinea!
(5)
Kris L.

If your are going to Alinea you are probably a foodie but I'll say it anyway that you are in for a multi-course evening that will take several hours and be composed of many small dishes. This restaurant is for serious restaurant-lovers and you are going to spend a lot of money there so my suggestion is to dive in to the deep end of the pool and get the wine pairing because it is worth doing at a place like this. Usually when my wife and I go to dinner we choose a cuisine (Asian, Greek, French) or focus on a food (duck, fish, steak) and then select an old favorite restaurant or choose a new place that we have heard of. Alinea chooses to look at food and restaurants differently. Their kitchen does not have traditional stations, there is no line, the food tickets are held in the front and called out by a maestro like figure who orchestrates a team of over 24 cooks. The restaurant like Charlie Trotters, Les Nomades and other boutique restaurants is located a converted brownstone just north of the Steppenwolf Theater on Halsted and is modern with glass staircases, original modern art and has a minimalist but warm feel. Alinea is truly different however in its approach to the food. The menu you will be served is fixed, so aside from any food allergies you won't be choosing anything and the focus of each plate served to you is not a cuisine or a product but a flavor. You then add to the flavor by mixing the main item with side items & sauces which change that base flavor and make your plate different from anyone else who had it before. For example the Ice Fish course had segments of the fish placed along a line of vegetables and sauces including horseradish and other complementary flavors that you mix together in different combinations which creates more unique flavors. In some dishes instead of you changing he flavors they change them around for you by having ingredients mix together like the Apple Cider "shot" which came in a glass where the cider was trapped inside a nickel sized ball made of cinnamon flavored skin and was floating in walnut milk. You tipped the shot back and the ball burst in your mouth mixing the cider and walnut milk with the cinnamon. All the dishes were this way often forcing opposites together like sweet and salty, milky and crunchy etc. Overall I give Alinea five stars because it is truly unique and recognized world wide for what it is. However I would say these types of preparations are a bit of a schtick that for some people may get old by the 16th or 20th course. Having said that, this is truly a professional kitchen doing things you can't do at home which is why people should go out. This group of young people are definitely serious and will go on to do great things themselves. Summary: Each plate was an artist's palette that needs you to complete it but if you go there you have to approach it not as going out for a type of food or a single item but that you are going out to experience what a talented group of chefs can do with flavors.
(5)
Lisa M J.

I originally gave 4 stars after rounding from 4.25-4.5 range. After a few other molecular gastronomy focused meals that failed in comparison to this dinner I have decided to round up. See original review for details. PS, next time I am in Chicago I will plan to be back!
(5)
Tina N.

Yes, it's worth it folks. The tasty and interactive experience started at the door. Didn't really know half of the items I was eating, but who cares.
(5)
Kwoky L.

Let's just say Alinea raised the bar of what it means to be a five star restaurant. Personally, five star at Yelp means perfection in taste, execution, and experience. Alinea lives and breathes every single quality that I just mentioned. It pretty much changes the way I see fine dining and food in general. Like many people, I came to Alinea with suspicion. Critics raved about his cuisine but can regular foodies like us relate to it? What makes it worth that hefty price? [Insert more questions here...] I was sick of asking and when I found out that my foodie friends were coming to visit me, I immediately made a reservation, noting to the friendly staff that one of us is a vegetarian and some other minor requests. We eventually scored a table on a Saturday night at 6pm. We were promptly greeted with my own name (how do they know it's me?) and seated. We got a sense that the atmosphere was a little stiff at first but as the night progresses and they get to know us better, we started joking and having a little fun while remaining professional at the same time. I won't go to too much detail as I want you to experience it yourself but all I can say is, the staff paid so much attention to little details to ensure that we have an amazing dining experience. We were even joking that they would have a pair of Alinea branded slippers if we ever requested for one. =) Foodwise, we were there before they consolidated two menus into one. So, we had the privilege of having the 28-course dinner. The first course came and it was English peas. Not sure about you but I recalled the horrid of eating boiled peas as a child. I took a first bite and it was bursting with flavors. The dish plays not just with your taste buds but also the texture. I've never thought peas could be prepared like this! Course after course, chef Grant and his team turned simple and exotic ingredients into masterpieces that defies expectations in many ways. I actually lost count of the course number but I could care less. I just wanted the courses to keep coming. =) In an interview, I remembered Grant Achatz said that a dinner at Alinea is like a great theatre performance. I never understood it until that night. The highlight of the night was none other than the last chocolate course, prepared tableside for your viewing pleasure. Trust me, you don't want to miss that. =) We finally left after 6 hours at midnight. Not that I am complaining but honestly, that is the one of the best six hours in my life. I did not want to leave. It made such an impact that everything else after that night tasted bland, even at another top fine dining restaurant that we went the evening after. Instead of talking about the dinner, we were reminiscing and kept comparing it to Alinea. Go figure. We came back that night with a sigh of accomplishment and disbelieve. We just won't see food the same way again and we have Alinea to be thankful for. It's truly the best restaurant in North America. Bar none.
(5)
Luke S.

Most amazing meal ever. PERFECT wine pairings. Impeccable service. 14 courses beyond imagination. I left with a buzz - and mesmerized by what is possible. We flew in to eat here; the meal was more expensive than the flights.
(5)
Lindy B.

LindySez: I just found out that an 18% gratuity is already added to your bill when presented. We didn't notice or know that. So head's up, buttercup, unless you think the service was OUTSTANDING you already paid for it.
(4)
Mike P.

In a nutshell: Food: 5 stars (period.) P/C: 4.5 stars Service 4.5 stars Alinea really brought me out of my culinary, gastronomical box, helped me come to a realization that this is truly one of a kind, and provided an example how such a perfect combination of a form of art and a form of science can create wonders, i mean wonders. I have to admit, I was a bit nervous before I went in here. I have this jinx about restaurants - if i have a wonderful experience in one restaurant, the next restaurant i visit just turns out to be a mediocre experience (and i feared more after such a wonderous experience i had at L2O the night before). and throughout the night, everything that i ate, felt, smelled, and saw at this restaurant proved me wrong. I am going to omit what I had - because it'd just be too difficult to list them and depict them there. if you're ever going here - just let them know of your dietary restrictions, and let them take care of you and take you through the journey of your life. you're in good hands. the goods: 1. i LOVED the thrill of not knowing exactly what i was going to have next. every dish after another was something to be awed about and to be remembered for a long time. they used lots of apparatus, gadgets and other whimsically brilliant ways to absorb the experience. 2. i LOVED even more how they really paid particular attention to my sense of smell - in 4~5 dishes, they really brought out something that not only made my sense of taste happy but also my sense of smell - amazingly done. 3. when i close my eyes, walk through the journey and pick one dish that moved me the most - it was the loup de mer dish - wonderfully sumptuous whole fish simply grilled with lemon and mint, complemented by sea salt, mint pesto (?), caponata (amazing...), and chick pea chips. the was nothing molecular or scientific about this dish, but they stuck to the fundamentals (good ingreidnets, good execution skills and the marriage of the ingredients). i will never forget this dish. 4. the wine program was pretty dynamic - pretty much stuck around in the old world. the chassagne-montrachet was my favorite pairing with the loup de mer. the echezeaux was a bit too tight for me, and the wild mushroom dish didn't fully open up all the good stuff that wine probably had. 5. service - spot-on. the interval between dishes was absolutely perfect. the servers were interactive and friendly but not too chatty (golden..) 6. the presentation obviously was creative and out of this world. i got a little tensed up on parts where i had to participate, but oh my am i going to remember them. 7. they completely listened and took care of my hatred toward game meats. i didn't see them anywhere near me during dinner. 8. the staff anticipate what you're going to do and take care of you - i managed a major coffee stain on my beige jacket, they must have sensed some distraught-ness in my face, brought a thing of shout-wipes so i can undo the stain. 9. A real time perfomance by Chef Achatz with the last dessert - nicely done. the not-so-goods: 1. this is really my own fault, but the loup de mer portion was too big, i ended up eating almost the whole fish, which was a stupid move. gah. 2. not a sweet/dessert wine fan and after 3 consecutive sweet wines, i was getting dizzy. i personally would've preferred something a bit fruit-forward but not as sweet...the whole time i was having the last messy dessert - i was thinking gigondas. Alinea in a league of its own, it's simply not comparable to some of the other restaurants I've been - it was impressive on all fronts, i mean all fronts. it was 4 hours well spent and i will remember this experience for a long time. As of Alinea, i think I am at crossroads where I can definitively list out the things that I enjoy/look for in fine-dining experiences. I think I prefer traditional to eccentric and bread service to audience participation to assemble dishes. I have 110% for Alinea and everybody that makes the restaurant as successful as it is now and I am going to have to thank them for really opening a next chapter of my culinary journey. Thank you Alinea.
(5)
Wendy L.

I am not a tasting menu girl. I am a "give me a plate of my favorite pasta and let me stuff my face with it girl." (I know, classy.) I like to know what I am getting, which is usually the same thing I got last time if I loved it. But boy, am I glad I got to have this experience. Getting here for the earliest reservation of the night can be a little uncomfortable... you are greeted by 3 or 4 people standing around in a very spare and modern room... in silence. Where's the music? But once the space starts filling up, and you're onto your 2 or 3rd pairing of wine (which I highly recommend you get! Its unbelievable!), this incredibly special experience becomes truly exceptional. Every dish was amazing. But the ones I loved the most were a pork belly DIY asian spring roll type thing. I am glad I've had some model airplane building experience in my youth, because this one required some assembling and disassembling of the place setting. (Probably also helped that it was one of the earlier dishes, before the buzz of the wine set in!) Also fantastic was the most amazing piece of beef I've ever had... incredibly marbled (was it wagyu, perhaps?). I don't think I can ever go back to having a normal slab of steak. Like going to your favorite band's concert... when dinner ended, I felt a bit misty, because it will be far too long before I get to have this kind of an experience again.
(5)
Rachel W.

I give this place 5 stars for what kind of place it is, because it does what a lot of places are trying to be, but is the only one that succeeds. That being said... I can't imagine I'll ever be back...it's def a culinary, once in a lifetime experience that I don't see multiple visits being necessary, nor do I have much desire to go back. It for sure delivers on service, presentation, and taste, and is an incredible experience. The one thing I missed was that there were minimal greens...I am such a vegetable person and it was very heavy on potatoes. I recommend the tasting menu and doing the wine pairing. The sommelier had great tidbits to tell about the history of each kind of alcohol served, and added to the experience. Not a place for someone who isn't open-minded about food, because there are definitely some unique tastes...
(5)
Mark R.

The food and presentation were life changing. I could go on for paragraphs about how my palate has been expanded and how this was more of an educational experience and therefore a bargain. Do it. You won't regret it. Buy the cookbook. It is a steal for $54.00. A pertinent flaw: Some of the servers were disingenuous and overbearing. Some would stare and giggle in quiet sidebars then approach with a rigid, fabricated stoicism. The leering from the corner (was anyone Secret Service previously?) adds humidity to the air and is unneccesary. A fun experiment would be to make the service like the menu - somewhat modifiable. It would be great to have the option of choosing among two service styles: 1. 'James Beard Service Award' style with scanning tight lipped keepers and handlers 2. 'Keep it Real' style with servers who smile, genuinely interact and foster a relaxed environment.
(5)
J S.

Holy lord this place is amazing!
(5)
Lenza M.

This place was an experience. From the moment you walk in you know you are about to experience a choreographed show where food is the main attraction. You walk in down a purple-lit hallway which opens up dining room that feels like a scene out of Willy Wanka. When we first sat down they placed what they would only cryptically reveal to us were "functional place settings" on the table. My dinner companion described it as a "food circus." I would say it was more than just a meal; it is performance art. I think the video here is very helpful in understanding how they picture Alinea to be very much about the experience: youtube.com/watch?v=yhB_â€¦ The dishes are mostly things you have never experienced before. It's hard to put them into any particular bucket, but there are definitely some strong asian influences at play. Unfortunately somewhere in the 16 courses and experimentation of flavors means you lose the ability settle into a comfortable place and just enjoy eating good food. There was very little savory content to the experience, and halfway through the meal we were talking about how exciting the hot dog we would get after dinner was going to be. The one area where the video leads you astray is when it says the restaurant is not pretentious or self-important. You need to wear a jacket to not feel out of place. The people dining around us were all on the older and more serious side of a good time. Each course is delivered to your table and explained by a waiter who is cooler and edgier than you will ever be. The courses are served in custom made place-ware that looks like someones twisted version of the future. That is with the exception of the course that was served on place-ware from the 19th century. I could go own, but I've already said too much. I don't want to give away all of the secrets of the place, and especially not the ending. So my rating... I would give Alinea 5 stars for the show, 4 stars for the food (interesting but not quite satisfying), and 3 stars for the pretentiousness. That averages out to 4 stars, but really, you should be going for the show, so its probably worth checking out.
(4)
Tom E.

This was my second time dining here. The first was on Halloween, 2009. I decided to start a new tradition of very fine dining on Halloween, an adult indulgence on a day ordinarily reserved for children. The first meal became the best meal of my life (and I have been to a lot of places). The second meal was just as memorable if not more so.This time it was in celebration of my 17th year anniversary with my partner. We flew from San Francisco just for the night, just to dine at Alinea. That is how highly I regard this restaurant. Back to SF in the morning feeling we truly had experienced magic.
(5)
Gabe L.

BEST MEAL I'VE EVER HAD! We did the Tour menu which consisted of 27 courses! The restaurant is absolutely beautiful and we actually got a tour of the kitchen. They have 23 chefs working at all times--- the restaurant is only closed from 4AM - 6AM every day--- the other 22 hours are for prepping, cleaning, and cooking--- I thought that was pretty amazing. It's hard to start with "highlights" when I would say 15 of the 27 courses were the best dishes I've ever had in my life. I think the three that stood out were the prawn wrapped sesame stick, the pork belly spring roll, and the venison served on a cherry infused fireplace log. Everything is great though--- I thought that I would have a little trouble enjoying knowing the bill that was coming at the end of the meal, but as hard is it may be to believe, it's worth every penny for the experience. They create amazing flavors that truly challenge your pallet and are served in such creative ways. Some dishes come out with hidden food encapsulated within serving dishes, some require self preparation, some you think are merely table decoration until you end up eating them! I would recommend the tour menu- we originally were going to do the tasting, but it's kind of silly to save $150 when you are already talking about $600-$800 meal for 2. Do the tour, enjoy the extra 10 courses that include lots of amazing deserts. I will say they have a good variety of wine bottles in the $45-$75 range, but even with 1 bottle of wine you're looking at $700 for 2 on the tour menu. Will I go back soon? Probably not unless the economy drastically changes, but I definitely will be remembering the experience with my fiance forever.
(5)
Ji K.

I'm not sure where to start with Alinea, honestly. My boyfriend randomly took me here for a late-night dinner the night before I left for a weekend trip without him. I knew all about Alinea. I knew I was tired after a long day. I knew it was a terribly rainy night and I looked horrible. I also knew how much of his paycheck would go into the meal. Needless to say, I was pretty angry at his extravagance (though I knew he did it all in love), and I was not at all in the mood for a fancy shmancy dinner like this. So dinner definitely started off on the wrong foot. Luckily, by the time course 6 came around, I had gotten over myself and I started to feel like a kid in toy heaven. Actually, I felt like a judge on Food Network's Iron Chef and I was LOVING it. The bf, though, was scarfing every morsel down as if his life depended on it. That kind of made me sad, but I didn't let it get to me too much and I proceeded to smell, observe, and savor every course with absolute delight. And some of those courses were seriously unique and amazing. Like super wow. And our servers were sooo kind, so professional, and so hospitable. After 4 hours (a little past 1 a.m.) and 22 courses later, I was completely full and content and ready for our final dessert course of the evening. Let's just say that this dessert course was extra special. Because it came with an engagement ring. Haha. Who woulda thunk it? What started out as the most imperfect night ended in the most perfect way. :) In summary, Alinea will forever remain close to my stomach and heart.
(5)
Shannon B.

Straight to the point, AMAZING!!! Went here the day after I got married (June 13, 2010) and was just blown away with the service, food, and attention to detail! Wish I could give them 10 stars. It's worth the money you spend. I would absolutely go back! My husband and I did the tasting menu and wine pairing. It was just the right amount of food and the wine was paired perfectly with the food! Can't wait for my one year anniversary to return!
(5)
Shaun T.

Dined here on 12/5/2010. The meal, the experience, the evening was nothing short of amazing. When I first read about Alinea so long ago they offered two fixed menus, and even recently in reading reviews I have seen people mention a smaller course menu. Perhaps if we had asked about it it would have been an option but it was not mentioned. If I had to guess, they do not offer two menus any longer. No need to go over anything else. If you have the money, the time, and the forethought to reserve a table, you won't regret it. Some others have mentioned that this is an experience and comparable (monetarily) to other forms of entertainment or a night out. Whatever you need to do to justify the expenditure, do it, it's worth it!
(5)
Laura B.

Oh my god, amazing. Really, that's all you need to know. The food was incredibly good, and one of the things I loved about it was that the flavors were so unique and new. A few of the dishes were like nothing I had ever tasted before and couldn't even begin to place. It was a super cool experience. One minute you're having a fun shot that explodes in your mouth, and the next they're giving you a recipe out of the 1900s with chargers and crystal from the period to match. Another thing I loved was that for being the top restaurant in the country and #7 in the world, it's totally unpretentious. You go to a place like Everest, and you know you're getting classic, gang-style French service. It's very formal and almost stiff, but that's the classic French style. Then you go to a place like Blackbird, that kind of claims to be that hip, casual thing, but they are so holier-than-thou hipster cool with their service that it was a real turn off for me. It's like they're trying too hard, you know? So not the case with Alinea. Not only is the food super creatively presented, but for all its formality and expense, it's not stuffy or fake-ly cool. It's actually casual, like when they present you with the wrap that you must eat with your hands, or our sommelier that had Carrot Top's hair (seriously, at my husband's old restaurant, they didn't even want him to have his goatee). Go for the wine pairing, it's delicious, and it's pretty fun to be buzzed as you're trying out all these crazy presentations.
(5)
Liz M.

As everyone else has already said, the food here is amazing. The atmosphere, is not quite my style - although much to be expected given all the previous reviews. There are a couple things I would change if I were to ever have the pleasure to visit again - skip the 12 course tasting and go for the 24 course tasting. I was practically drooling over the group next to us as they were getting 2 courses for every 1 course we received - skip the wine pairings. Alinea food is better if you're not wasted by the end of your tour -please don't yell at me for putting my silverware in the wrong place - you served me all that wine in the first place For the money, I would go to Schwa every time. I wouldn't, however pass up a trip back if someone else were paying...
(4)
Mercedes B.

I have passed this place a million times, but had no idea it was even there...it is truly a hidden gem. This place is AMAZING! This is not just food - it is an experience so you have to go with an open mind. Every course is an adventure on its own that had me asking the same question over time - What the heck is it, how do I eat this, and why is this soooo good?! No worries though, the waiter explains before you can even ask. My palate matured leaps and bounds from this meal alone! The service was impeccable! It was perfectly orchestrated from beginning to end. My glass was never empty. There was never a single crumb on my table. If you have go to the bathroom 10 times, you will use 11 napkins for they replace it every time you leave the table. During our dining, my boyfriend dropped a little chocolate onto his shirt. Not 30 seconds later, a small plate with a napkin on it was placed onto our table. He picked up the napkin and a shout wipe fell out. At the end of the evening, upon receiving our copies of the menu to commemorate our experience, I noticed that mine was wishing me a Happy Birthday...nice touch! So was the extra treat they slid in for me. To top it off, this is the first time, I've ever been escorted to the door at the end of dining! If you love food and drama, this place is it.
(5)
Rosie T.

This is my new favorite restaurant. A complete sensory orgasm. Sona (Los Angeles), I'm sorry... you are now a distant second. We chose to do the tasting menu, it's only 12 courses. And next time!, we'll do the Tour. 24 courses. For the full description, you really should go to the website. I won't do it any justice. However, here are just a few things that blew my mind: coconut/pineapple rocks scallop crumbs seafood custard black truffle broth ravioli- yes liquid encased in pasta navy bean puree on nutmeg steam filled pillow apple cider encased in a cinnamon ball shooter chocolate covered raw egg yolk searing bison on hot rock on branch of juniper berry bush w/ crushed candy cane. There I've just done some injustice. Absolutely, so much more. Go to their website. Better yet go there to experience sensory orgasms. Service was IMMpeccable. They were nice, attentive not pretentious or snooty. My husband, who by now has already licked one of his plates, whispered, "I need a spoon for this". Viola! He can now scrape his plate even more than his fork is able to. Oh, how I wish I could live on Oprah's budget.
(5)
Matthew E.

Ridiculously expensive, and worth the price of admission. The only complaint was the stuffy head waitress who's sole goal it seems is to dampen the mood in the dining area.
(5)
Jack K.

My girlfriend and I went here just to experience what is supposed to be one of the best restaurants in the world - we're not huge foodies or anything like that (and because of that maybe we didn't appreciate some of the nuances of the food/experience) we just wanted to see what all the fuss was about. First of all, the service was some of the best I've ever had in terms of them being there to help you out and make you truly enjoy your meal. My one gripe is that we were waited on by several people throughout the meal rather than one waiter which made it pretty impersonal in my opinion, and sometimes when I wanted to ask about some of the more "out-there" dishes I didn't really feel comfortable enough with the waiter to do so. Now the food. There was a huge array of different tastes, so it would be tough to love everything or hate everything. The one thing I will say is that all of the food you'll eat here is stuff you will never have had before, nor will you ever have again. Most of it is a hodgepodge of really interesting flavors that you'd never think to put together -- for me, some of these combos worked and some didn't. Overall I felt the meal leaned a little too much to the sweet and rich side of things, and I found myself always hoping the next course would be something light and not so rich. There were a couple of courses that I thought were really good, but nothing that I absolutely loved. On the other hand there were a couple of things that I really didn't care for at all, but as I said earlier that's to be expected with such a wide array of interesting combinations. All in all I would say that for the average joe, Alinea is more for the experience than for the food alone. My conclusion was that I certainly didn't regret going (even with the big pricetag), but it's also something I don't want or need to do again. If you've got the money, absolutely go. It's a lot of fun and is a great experience. If you're like me though, I don't think you'll find yourself breaking down the door to get back anytime soon.
(4)
Jeff F.

Meh. I've experienced better, here and elsewhere. The first time was a treat. This time around it felt like a chore. Service was impersonal. The food was uninspiring, even pedestrian. The wine pairing was alright. It feels like Alinea has lost its magic and focus. I left underwhelmed.
(3)
tr y.

truly amazing food, FIVE STARS.... however the wine pairing was poorly explained and the lists should be printed out for review. The Sommelier could have been nicer and should have explained that some wines were meant to last three courses. The Desert was improved over last years tobacco mint sundae. This was the last time due to the Cryptic crappy wine pairing, lack of wine list and weird wine pricing. They should implement an ala carte wine pairing with actual prices per glass instead of a flat rate. The wine was great but the way it was handled was so bad that it brings down my overall rating which is a shame because the rest of the place runs so smoothly..NEXT.
(2)
Yan M.

I bookmarked this restaurant for when I would return to Chicago.... I made reservations 3 weeks ahead and was lucky to secure a 6:15pm reservation. We were not celebrating any special occassions but just simply wanted to try this culinary experience and boy, were we impressed! Thomas Keller and French Laundry has competition.... :) FL is an experience in its own way but Alinea, OMG, it would be hard to top this unbelievable, out-of-this-world dining experience. The food, the dishes, presentation, service is all impecable! The food was simply orgasmic to say the least.....bursting with flavor and the artistic talent that goes into the food preparation. I was just thinking out loud to myself that there must be all these chefs sitting in the kitchen decorating all these plates and creating each masterpiece! We were priviledged to sit next to this couple who happens to be one of the investors of the restaurant and we overheard him telling the servers that he just returned from Venice, Italy the very same day and came right in to try the Fall menu before it went away. He added that nothing in Venice quite beat the Alinea experience! :) So he told us that there are at least 25-26 chefs in the kitchen creating up a storm! 25???? That's a whole assembly line on the manufacturing floor of some company, I would think! the 3.5 hour dining experience was simply unbeatable, it flew on by quickly without us realizing it....we were hoping it would never end. The food portion was decent sized and we were not stuffed over the top and neither did we leave hungry, it was a very satisfying, a nice, comfortable feeling! The 12 course flight tasting menu was delightful, as Yelper Jeremy L pointed out; wagyu beef covered within a bowl of pine leaves and the "pumpkin pie" served skewed on a burnt oak branch, dish served on a fluffy pillow filled with nutmeg aroma, scallop served in a bowl on top of a dish filled with hot water and chamomile and lavender and the server was joking that we could have steamed our face for facial....it was such a nice pleasure to witness all these creativity in presentation and food decor! Unbelievable! With 81 reviews and 5 star rating, you simply can't go wrong! Great for that special occassion or simply a "just because" meal. GO and make that reservation right now! It's soooooooo worth it! Every single morsel of it. I'm not sure when we'll be back to Chi-town but I would dine in Alinea again in a heart beat! Remarkable!
(5)
Adam B.

Perhaps the best dining experience of my life. I have been to 3 molecular gastronomy type restaurants in the past and travel extensively always looking for the best restaurant. This was one of the most enjoyable and fun meals of my entire life. Creative cuisine that was delicious and affects all the senses!
(5)
April W.

We had a great time. The service was amazing. The food was even better. I cannot stop thinking about the truffle explosion. The dessert they made on our table was also unbelievable!!! The wine also was un real.
(5)
Aurore L.

Mozart's Requiem. St Peter's basilica. A devastating storm rolling on the vast, endless turbulent waters of the ocean. The infinite vastness of the universe. A greatness beyond all possibility of calculation, measurement or imitation. In philosophy the sublime means something simply too vast, powerful or grandiose to take in fully. It tests the limits of one's ability to feel, to understand, to make sense of the world. It doesn't obliterate consciousness but rather makes one aware of both its capacities and its limits. Experiencing the sublime is therefore extremely pleasurable but also somewhat painful. In gastronomy experiencing the sublime can only mean one thing: surrender all your senses and put your life - no less - into the magic hands of one of these few geniuses blessed by all known culinary fairies on their baptism of fire, the day they entered the kitchen and touched a pot for the very first time. A 3-star Michelin chef. I can rightly say that I experienced the sublime at Alinea. Within the four hours of my meal I went from surprise to tears to laughter and every single overwhelming emotion one can possibly imagine. It does sound excessive and it might be; but for someone who lives and breathes for food like I do it makes total sense. I don't know if it was the best food I have ever tasted and this is frankly *almost* irrelevant since that was without a doubt the best meal I have ever had and one that cannot be easily surpassed. The food (divided in 19 courses) was of course phenomenal, refined, elegant, whimsical, earthy, aerial, awe-inspiring and yes, sometimes just slightly disappointing. But the experience itself, the perfection of a service extremely professional without being arrogant in the least, the incredible display of imagination, creativity and playfulness, the extreme pleasure of sharing some of these ephemeral wonders of a fantasized culinary pantheon, the indescribable delight of sipping on a full-bodied, powerful and impossibly ruby-colored 2005 ChÃ¢teauneuf-du-Pape, the slight feeling of guilt inevitably associated with a $300-meal but oh-so-well mitigated by the extreme pleasure felt in every single fiber of your body with each passing minute, - all this and so much more makes for an unforgettable experience, one that has to be lived by all real food lovers. Leave your doubts at the door; forget about your hesitations on molecular gastronomy and do an act of faith. One cannot read reviews for Alinea and expect a detailed description of something that escapes words. The sublime leaves speechless. It is not told, explained, written. Only experienced.
(5)
Jiyoun B.

Want a once-in-a-life-time dining experience at an "undisclosed" location? I don't want to sound like a cheesy commercial ad, but Alinea blew us away. The entire culinary experience was perfect. I'm sure Alinea changes their menu from time to time and I can tell you what we had on the evening of January 27th to celebrate our love of food but why ruin the surprise? You get a menu with a list of all the artistic expression of Grant Achatz (head chef) and his team at the end of your meal. If you do the wine paring, which is wonderful, be prepared to shell out the big bucks. The paring will cost you 2/3 of the meal, which might be something to think about.
(5)
Justin R.

This was the most amazing dinner experience I have ever had. I am not going to say it was my favorite meal, but that is not why I was there. Alinea offers something that few other places could even imagine. Every course is a study in flavor, temperature, and texture. The combinations are brilliantly creative and it may have been the most fun I have had at any restaurant. Each dish seemed to be more amazing than the last and by the end, I was sad it was over. I also had the best wine I have ever tasted, but will probably never taste it again. Alinea lives up to its expectations and possibly even exceeds them. It is a wonderfully designed restaurant with a great staff and they offer an amazing vision of what food is.
(5)
Char Y.

I went for my birthday and was not very impressed for the price we paid. The food was good and in small portions, which is to be expected from a high end restaurant. However, I think what threw me off was the experimentation of food taste, presentation, and smell. We just received samples and whiffs of what the food is supposed to be, with different presentations. I thought the service was stiff and super slow. We ordered the tasting menu, and it took about 4 hours to serve. We were still hungry at the end, but disgusted with the thought of more food. I had high expectations of this place, but walked away with only mediocre experiences.
(3)
Gerard B.

A must dining experience at least once in your life. I'd wait until your first credit card at least. Superb service, that of which can be compared to the royalty treatment. And the food, O M G the food. it's unheard of-- imaginative, creative, totally outside the box. Avant- garde at its best. 1. No menus- you choice is either a 12 or a 24 course meal. We had the 12 course = 4 hrs. 2. Between the two of us, we had one wine pairing. 8 different wines paired with 8 of your 12 courses. I ordered a glass of champagne and sipped my boyfriend's wine pairings every now and then. 3. Sit back, relax, and enjoy.
(5)
Mike M.

I feel like i understood his vision, and the service was probably the best i have ever had at a restaurant. My brother and I got the tour and both left happy. The frozen mousse presentation by chef Achatz himself left me in a trance. The only minor grumble is that i wish they spent more of their courses on savories instead of the 5 or so desserts. Although none of them were not overly sweet (and the bubblegum cigar kicked ass), i felt at the end that my belly was mostly filled with sweets, something i would normally not do. In the end it was tottally worth it and i hope to come back.
(4)
Hardev G.

A wonderful dining experience that really plays with all your senses and throws you for a loop occasionally as soon as you find the building and enter the door (you have to been there to understand). I enjoyed every one of our 23 courses, the presentation of each is a highlight as is the taste. Meet Grant Achatz "plating" our desert at the table was a nice surprise, but after 22 courses, this one is too overpowering. Great concept, probably most memorable dish from a visual impression, but just too much at the end. With having said all that, a definite must for anyone who likes avantgarde cooking and couldn't make it to El Bulli while it was still open ;-) Anthony Bourdain's review of Alinea in his book Medium Raw is great, a bit tough, but closes out fairly.
(5)
Jason B.

i hesitated on doing a review of alinea since its so well known and so expensive but i think my objective in doing it is to say it was worth it. growing up in the business i have always always always always always believed foodservice is about experience NOT just the food. you can apply that to a place like mcdonalds or a place like charlie trotters. alinea just takes it to a whole new level. its perfect for foodies obviously. service was great and i say this because i look so young and i went several years ago with a gf at the time yet they took us seriously. they didn't have gloves and aprons waiting for us thinking we wouldn't be able to pay. they treated us very very well. food was actually great if you were wondering and i hope anyone whose never heard of molecular gastronmy or has a love of it will go. it got voted best restaurant in the world one year. also if you've never head of grant achatz story about his tongue - google it. there will be several LONG articles about his journey with cancer. i think esquire had a really long story. i think its going to be a movie soon. think about it: what is the worst possible sensory capability he could have lost being a chef??
(5)
Deborah H.

Almost a year after my meal here, I'm ready to take the plunge and write this darn review. Likes - Service. Our waiters were these really cool, hipsterish guys who were SO knowledgeable about everything. It made me wonder if they found people who looked good on paper, then made them adjust their style to appear kind of quirky. - Decor. Beautiful, as expected. - Presentation. I won't go into detail here... Look at pictures or read other people's reviews. Dislikes - Food. Despite the zillions of courses (err, 24 to be exact), there was not a single dish that I considered delicious. A lot of things were interesting, or surprising, or quite good, but nothing was "OMG I WANT ANOTHER ONE NOW." Actually, a couple of the course actually made me want to throw up, like the strip of clarified butter. Ew. A certain Porkchop LOVED our meal here, and he was kind enough to treat (as a bribe for me to go to Chicago with him, perhaps), but in no way do I think this was worth the money. You know, looking back, maybe I just don't fare well with these exhaustive meals. I didn't like Per Se either. I'd much rather prefer a simple 4-5 courser from Chez Panisse...
(3)
Yen V.

Must try before you die! Seriously, everything was so thought out. Its the most interesting food I've EVER had.
(5)
Opie L.

The food is amazing. The experience is simply unforgettable. Alinea is more than just amazing cuisine, it's about the presentation of the meal, and as cheesy as it sounds, how it evokes all your senses throughout. Chef Achatz has truly created a dining experience that must be one of the best in the world (ranked 6th worldwide as of this writing, according to Restaurant magazine, 1st in USA). as someone who doesn't go out of my way for fine dining ALL the time, i really enjoyed myself here and appreciated each and every one of the 18 courses. dishes such as the oyster leaf, short rib deconstruction, and rabbit 3-ways, were ingenious. the infamous black truffle explosion certainly lived up to its name. the last 4 courses were reserved for dessert. dishes that stood out to me were the lemongrass test tube shooter, and - what seems to be really the perfect way to end a meal - a deconstructed frozen chocolate dessert, created with a variety of ingredients, of which are literally painted onto your dinner table. frankly speaking, to me this meal felt like an art gallery being presented to you one piece at a time. if you get the chance, Alinea is well worth the experience.
(5)
Jen S.

originally wanted a reservation on a saturday night but they were fully booked, of course. instead we got a 9pm reservation on a friday night. thank goodness we took a taxi b/c we would have never found it. there was no sign! our dinner turned out to be 4 hours b/c there were 4 of us and we were eating slow. but it was worth it all. the money. the time. the increase in inches around the waist. originally i thought there were two menus, as noted on their website, but now there is only one fixe prix menu for $185/person. for a michelin rated restaurant, is a VERY reasonable price. also it was name the #1 US restaurant in the top 50 restaurants in the world.. theworlds50best.com/awarâ€¦ the wine pairing price changes daily as the food might change, causing the wine to change as well as the amount of wine consumed. its pretty expensive so we decided not to do the pairing. however since only two of us were drinking we went with the half bottle. we were about 1/3 into the meal and was about done with the bottle. so we ordered another. the sommelier was very helpful and knowledgeable. the food was wonderful. there were so many plates that came out and of course not EVERY single one can please everyone so there were some that were better than most but each has a very different and unique taste. each plate was like an art piece. i love how they play with the taste and presentation of each dish and many of them involved human interaction. i think most of us at our table agreed most that the lamb was the best. definitely definitely would recommend this place.
(5)
Russell F.

As creative as it gets! Amazing food served in a hip setting by highly professional staff. The presentations were beyond creative and the blending of flavors and textures was terrific. A real experience. At the end of the day, this is a once in a lifetime, special occasion place that is probably not worth the overall cost. Stay away from the reserve wine pairing...not worth the extra $100 per person.
(5)
Julie O.

Their food does not taste good. Yes, I understand that people go to Alinea for the experience. But the food simply does not taste good. For that reason, I would never go again, and I would not recommend that anyone go.
(2)
John T.

Unreal. Yes, you will probably not be 'stuffed,' but wow, what you are eating is mind-blowing at times. Just like the other reviews, I just want to state how absolutely wonderful the decor is and that the food is delicious. It is very pricy, but that is to be expected at a place where cuisine is an art-form. I would recommend doing the optional wine pairings with the entrees, as the sommeliers do a nice job of choosing excellent accompaniments. Wonderful experience. I look forward to returning.
(5)
Cathy N.

Alinea - my dining experience was like watching a dramatic theater show and left me feeling a wide range of emotions. Excited, Anxious, Happy, Sad, Confused, Giddy, Disappointed (but not what you think though), Surprised, and in the end had me Raving about Alinea and wanting an encore - I actually went to bed smiling. I'm not going to detail every course because I'd be repeating other reviews, but will comment on one dish : Canard a la cussy, which is a puff pastry w/ duck breast, cockscomb. This dish was one of my favorites and least expected... because it looked "normal" and unlike the other progressive dishes, this one transported us back to 1906 Paris with Escoffier. Even the antique silverware provided for this dish is reminiscent of that time period. The service was executed with perfection as they make every guest feel important and special. It is no wonder that Alinea earned 3 Michelin stars and rave reviews - the attention to detail and level of service here is outstanding.
(5)
A K.

Service: 5 Presentation: 5 Decor: 3 Taste and Flavor: - 5 or Negative 5 ----------------------------------------- Simply put worst food any of us ever ate. Yes I am not a food expert but I trust my taste-buds and no they are not happy at all after eating at Alinea. All of us hated it. Great service and presentation but zero in taste, flavor and satisfaction. None of us will ever eat this stupid food (not sure if I even want to call it food) again, even if we are paid to eat it. I drank like 6 - 7 glasses of water/beverage to shove it down, thinking after every course that may be next would be better or may be just the final dessert would be better but no it also was tasteless, bitter. After tolerating the first 7 or 8 courses we started fearing what may come next and Alinea kept on delivering bad tasting dishes one after another. Most dishes were extremely salty and tasted like I am eating some pain relieving cream like Bengay. When the chef came to our table to put together the dessert he didn't look happy or excited at all but rather looked angry and not-interested. I guess that was planned to convey some kind of experience of shock or something when he just dropped the big ball of chocolate and frozen ice cream on our table and just walked away without saying anything, but I didn't like it one bit and rather felt it was stupid and rude. I would rather like the usual when the chef laughs and asks how was the food. Please save your hard earned money. Sandwich from my neighborhood Potbelly is better than this. If you really have money to burn then you are better off by simply donating that money or may be book a flight to see beautiful San Francisco and make a reservation to eat some real good food at "Gary Danko" instead of this junk. So much disappointed that we cancelled all of the next reservations, for second group of friends to follow after a few days. I fully understand and highly appreciate the amount of effort and dedication that goes in producing such a complex meal. Yes this is a new kind of experience and all, but still I want to have an experience where I at least like the taste of the food but unfortunately there is nothing here that I can say good about. Experiences like this make me wish I could give negative stars.
(1)
Eric G.

As others have suggested, the 12 course tasting is ideal. Perhaps because of my experience at Moto yelp.com/biz/moto-chicagâ€¦ of having to bail at course 18 of 20, I was a little (molecular), if you will, gun shy. The Moto and Alinea kitchens may share the same tools, but alas, its all in how you use 'em, as they say. In the middle of our 12-course indulgence I do remember commenting that there was actually identifiable food on some of the plates, which was reassuring. Ingredients in their natural and their scientifically altered states shared the same plate, and complemented each other well. 1. Osetra. Actual caviar with foams. Simple and delicious. 2. Pork Belly. Moto, take notes on how to cook pork here. Perfection. A 'thai distillation' shot was also provided with lemongrass and fish sauce flavors to prime you for the course. 3. Brook Trout. Mmm. with roe. Old school presentation to boot (glasses and silverware) 4. Pheasant. Affixed to an Oak twig with burning leaves. In a fried puff with apple and shallot. Tasty 5. Lamb. Flat iron style, 3 chunks of lamb on a hot iron with dabs of pumpkin and eggplant. Paired with 2004 Schwarz Zweigelt, really good. 6. Duck with kumquat. Some reductions here, but actual duck and kumquats. Nice 7. Tomato. Real slice of tomato, figs. Some molecular-ness with the pine nut cheese and olive 'snow', but well executed. 8. Bacon, Peanut Butter, Thai Banana. Mostly molecular-ized. The bacon was just right (hanging from its own holder) and the Peanut Butter had a bit of spiciness. 9. Hay. This is the one with the pillow presentation. Burnt sugar, huckeberry and tobacco flavors with ice cream. Really well done. 10. Chocolate. Yet another dessert course. blueberry tobacco and maple flavors, paired with the classic Warres 2000 Port. 11. Bubble gum. long pepper, hibiscus and creme fraiche flavors presented in glass tube to be slurped up. Was pretty good. Yes, only 11. I think #8 counted for 2 or 3, but was served all at once. Overall, very good and would recommend it to adventurous friends. Please do try Alinea first, if you haven't been to Moto. Our experience at Moto almost turned us away from the genre, but glad we tried it again!
(5)
Venetta L.

So... I've come to see that I am the minority in my less than stellar review of Alinea. I shall then assume that it's me. I am both too immature and not cool enough to appreciate this restaurant. Must admit the atmosphere is pretty interesting. There are sliding doors, no windows, uber modern. But then again, so is a spaceship. But really - people actually like the food? Really? I guess my palate isn't sophisticated enough or personally not pretentious enough. "Heaven", "best dining experience ever", "touches every sense and beyond","gustatory hedonism", "food orgasm", like other reviews claim? Wow. Personally, a fried mozzarella stick has gotten me closer to climax than anything at this place. But again, it's just me. I gave it two stars because the caramel dessert was rather cool - it's solid and becomes liquid in your mouth. Guess that's my sexual innuendo in this review.
(2)
Sherwin S.

Words cannot do this restaurant justice. I know many people have written reviews on this place, from critics to foodies, but the bottom line is everyone needs to try this place...not just once, but once per season to get a good idea exactly how special this place really is!!!
(5)
Rochelle T.

Alinea has been my "Mecca" for years. I booked a trip to Chicago for the sole purpose of eating here. This led me to fear that I had built it up so much in my head that it could and would only disappoint. Oh how wrong I was. This restaurant exceeding my exceedingly high expectations. As a chef myself, I can only aspire to be half as brilliant as Chef Achatz and his staff. Every dish was impeccable (the most perfectly cooked foie I've had in my life). And the staff was very accommodating, tolerating my need to photograph both every course and every wine pairing. I even took a pic of the crazy-haired sommelier, who took my experience from amazing to out of this world! In my opinion, the only way to eat here is to do the full 24 courses. If you are going to go big, go big! Worth every penny and even more. The creativity behind every course may possibly blow your mind. I know for me, it took me from on the verge of burnout to highly inspired to just... cook!
(5)
Jamie O.

Best meal I've ever had in my life. Each of the 20 courses were innovative and thoughtful, perfectly executed. I felt like a child, receiving each course like a surprise birthday gift. You all will not be able to choose your dishes and the element of surprise is so delightful that I'm not going to reveal any of them. Just enjoy true artistry.
(5)
Pat D.

not going to ramble on and on about how this is an experience and life changing. a few notes on things others havent talked about. When you make your reservation they ask if you have any diet restrictions, vegetarian, vegan, no eggs, no milk, allergies, whatever diet you are currently following. I opted for the standard vegetarian and the wild part, every dish that was served to my brother (22 in all) mine looked exactly the same yet made veggie. It was incredible the length chef Achatz and his crew go to ensure every patron is blown away. Also for the non-alcohol drinkers, they have a house made soda progression to go alone with your meal. do it. this place is insane. imagination gone wild. I filmed my meal including the epic dessert being made directly on our table. youve never seen anything like it. vimeo.com/22749603
(5)
Liz H.

Yes, the food is beautiful, innovative,and interesting. I loved many of the dishes. however, the bottom line is that a couple of the waiters were downright, pretentious, rude, and unpleasant. Who needs that crap at an 800 dollar meal? I would never return to Alinea. Ever.
(1)
Adisak P.

WARNING SPOILERS: If you want to be surprised by your meal at Alinea, do not read this review. 25 courses over 4 hours. The food was a strange and delightful trip. Very interesting to have a 140 yr old classic dish like the Pigeonneau a la St Clair served in the middle of a post-modern deconstructionist / molecular gastronomy dinner. It showed they could do "normal" cooking at an extraordinary level as well. Let me describe some of the dishes: Oxalis - tiny little sorrel flowers that taste like baby snow pea shoots in a juniper gin gelatin. Served on a shiny bent "guitar pick" eaten as a bite that is both crunchy (the flowers) and soft (the jelly). A dish called Lilac because of the lilac foam around the dish. The center of the dish is what "seafood chowder" would taste like if they served it in Heaven. Clams and Scallops in cream but with fresh celery, herb sprigs, and a surprisingly sweet addition of tiny melon balls. Tomato with olive oil "snow" and olive-fig "chocolate" sauce. Served with fresh figs with a large tomato plant brought to the table to proved an "aroma" addition to the course. Butterscotch Bacon and Japanese Cedar Smoked Date Parfait. Foie Gras with Fennel and Shiso (Japanese Mint) on a fork - just warm enough the Foie Gras melts like butter in your mouth with savory delight and a slight crunch from the Fennel. As you finish the Foie Gras, you drink the fresh Japanese Peach juice in the bottom of the glass for an explosion of lightly sweet fruit that clings to the fats on your tongue from the Foie Gras. Crab Parfait. This one was hard to wrap my brain around. The flavors were of ginger, spices, and carrots - like a delicious carrot cake. The texture was like a fluffy and airy parfait. Then at the bottom was *POW* king crab in gelatinized duck fat. The contrast of the flavors and textures was basically overstimulating all my taste buds. Two types of Rhubarb on Goat's Milk Cheesecake: A freeze-dried crunchy rhubarb sorbet and a transparent rhubarb "glass". These are served on top of pillows filled with lavender scented air. The weight of the plates slowly diffuses lavender from the pillow into your table area as you eat the delicious cheesecake and rhubarb dessert. All the food was absolutely amazing and definitely 5 stars. The only reason I'm giving it 4 stars is that I also got the wine paring (which raises the price to $500/pp from $300/pp after tax and tip) and I felt the wine pairing was not worth the extra $200. I guess I am pickier with my wines and prefer mostly earthy reds -- the wine pairing was mostly whites, champaign, and a strong aquavit (and fire-water is not ideally the first thing they should serve on an empty stomach for a 25 course meal). I would highly recommend the tour with just one or two glasses of wine or beverage ala carte and you will save about $160-170 over the full pairing.
(4)
Sarah N.

For 4 people, if your meal is over $1000... it better be good. Definitely lived up to my expectations. I specifically went to Chicago for this. The menu changes continuously so there's no point in writing specific items that I ate. We drank tea out of a fish bowl, cooked scallops on a rock, slurped soup out of a straw, and ate foir gras (which is no longer in California). I'd have to say, the green apple taffy balloon with helium was one of my main highlights of the night. The dessert was visually breathtaking to watch as the chef treated our table as a giant dish. The chef took molecular gastronomy to a new level. The experience was very personal and the attention to detail for each dish was very much appreciated by me and my friends. This is definitely a bucket list adventure, you must eat here! My only critique, is that some dishes were a little too salty for my taste. But... that can be easily overlooked!
(5)
Steve C.

The dinning experience of a lifetime! It is food, theatre and magic all in the most amazing ways! Bravo
(5)
Lauren H.

My fiance took me to Alinea for my birthday, and it was definitely a once in a lifetime dining experience. Two weeks later I am still talking about it and showing pictures to anyone who will listen. Each course was completely unique and played with your sense of sight, smell and taste. We opted to not do the wine parings, and I am glad we made that decision. Both of us were so full by the end, we could barely finish the one glass of wine we'd each ordered. Plus, if you're a light weight like me, you'd be so drunk by the end that you wouldn't get to fully enjoy the final courses (the wine pairings amount to approximately 4 glasses per person). I loved the fact, too, that the wait staff had a sense of humor. You could tell they love what they do and take the food they are serving very seriously. But, they all had a dry sense of humor that kept things light and fun. This was a dining experience I will never forget, and is easily the best dinner I have ever had.
(5)
K B.

This restaurant is a like museum for the taste buds. It's more about exploring culinary sensations than filling your stomach (though by the end of my meal, I was perfectly full.. not stuffed, not still hungry, just wonderfully satisfied) So don't expect to absolutely love everything, but definitely expect everything to be an amazing experience. The service here defines fine dining. There was always a server nearby.. not hovering, but ready to approach if needed. They were courteous, cognizant of their customers needs, and just all around fabulous. The level of service rounded out an incredible culinary experience making this one of my most memorable dining events.
(5)
C T.

A THOUGHT: I feel like people HAVE to write good reviews of this place. It's required. I mean, you spend so much money, dang it, you'd BETTER LOVE IT! And even if you didn't love it for real, you'll MAKE yourself love it b/c you don't want to look stupid for blowing your rent money on dinner. That being said, this place is pretty amazing. I don't know if it's b/c I'm SUPPPOSED to love it, but it was a great experience, one that I'll remember for years to come. FOOD: The food was not only interesting and complex but aromatically and visually engaging as well. It really is an event. It takes hours. And I found joy in the way I was challenged by the food. It was actually pretty inspirational in some ways. I liked that even after 15 or 20 courses (can't remember how many there were, it's been a few months), I didn't feel over-stuffed. STAFF/SERVICE The staff wasn't mad that we didn't drink wine. In fact, they had a great alternative they suggested, something they had picked out (for the Alcoholics?), some sparkling juice that didn't interfere with the food. WHY ONLY 4 STARS? My rating is more of an in between 4 and 5. The reason it flirts with 4 is because of inaccessibility for the financially challenged. I mean, I like good food and will pay the price, but this is flirting with ridiculous. It's kind of like how I wouldn't pay $2000 for shoes. Even though I can appreciate its design and aesthetics and fawn over it and say things like, "Yes, it IS genius, it is the perfect shoe," I still can't bring myself to buy it. So even though I might pay $500 for a pair of shoes (which I think is still a lot), in the end, it doesn't make me feel great. This is couture food. And I appreciate couture. And I can champion their existence with the rest of them. But the inaccessibility, though it may be celebrated by many, is not a celebrated quality for me personally. And I don't mean to say conversely that cheap production for the masses is a quality I necessarily prize, either (though I can appreciate its contributions as well). But like I say in my profile, no one should really read my reviews anyway. So don't get mad.
(4)
Steve B.

Alinea When the beauty of rustling leaves becomes culinary Sankai Juku, Godfrey Reggio, Haruki Murakami, Shakespeare, and Jasper Johns provide the context for my understanding of Alinea. My expectations were of food theater, and these were addressed, but with a hushed intensity revolving around more dimensions than it is possible or productive to relate in a review. Culinary performance endeavor may be a more apt description. The art and soul of the endeavor are things that grow organically from a myriad of explorations and reflections. I could carry on like this, but I'd just be saying that among other wonderful things, there is poetry here and I surely enjoyed it.
(5)
Scott Y.

3 Man crushes in life. (Scott Definition of ManCrush - People he really admire and think are larger then life) 1) My Father - Obvious. Worship and Love him completely 2) Steve Jobs - Leonardo Da Vinci of the 20th century. A guy who has the unexplainable ability to productize design and technology with the user in mind. 3) Grant Achatz - The Chef / Owner of Alinea. A culinary genius who beat tongue cancer and is a true culinary artist a la Monet. Wife and I came here during our trip to Chicago. In fact, we probably would have come here just for the food but a family wedding gave us plenty of reason to plan far in advance, which we did. We booked this place before we even bought our plane tickets and boy did it not disappoint. For those that read this probably already know about the legend of Grant Achatz and the status of Alinea as the #6 restaurant in the world. I came here with extremely high expectations and was prepared to be wowed. It's hard to understand the genius of food until you eat here. I would have to say Bazaar at SLS in Beverly Hills was still one of my favorite meals due to the focus on gastro-chemistry but Chef Achatz menu is one that focuses less on trying to overwhelm the diner but instead, take them on a fun journey of food. What does this mean? Well, the plating for one is a true experience at Alinea. From the use of a vanilla bean as a utensil to the silicone dessert table, Chef Achatz uses many advanced techniques to prepare and serve the food but he does not lose the poetry in the food itself. I appreciate how he keeps it simple in order for you to appreciate the food but when you dig into the actual dishes, you realize how much thought and preparation goes into each dish. I love the carrot handroll with the tobacco extraction and short ribs that you had to make yourself. My favorite dish was the cold pea soup but my wife's was the cold potato / hot potato truffle soup and the shrimp stick thing that had an amazing dipping sauce... One thing I will say is that the wait staff was quite attentive but I found some of the more senior wait staff dry and in some ways, a bit too stiff. Perhaps I am more of a casual person who likes to enjoy his food and the people he is surrounded by, so in that sense, I would say that I have had better service. It's not that anyone was rude but I can't help but wonder if these people take themselves too seriously. It's hard to explain but I would have appreciated a little less pretention and a bit more warmth. That being said, some of the other waiters were also quite funny and nice, including a server who had just completed his 2 yr anniversary and had a pleasant personality. We waited at the front after dinner as Chef Achatz was kind enough to show us the kitchen and the front of the house, specifically the tall female (I think her name was Mallory or Melanie) was fantastic. She gave us a tour of the kitchen and helped make it even more memorable, like she understood that for many of us, dining here was a once in a lifetime experience. Finally, I have read some reviews or blogs about Chef Achatz that dared to proclaim the chef as a prick. To that food critic, you are an asshole and a pretentious contrarian who suffers from the exact problem that most food critics share... someone who abuses his power to share his opinion and someone arrogant enough to think his opinion matters. (Basically an article about a misunderstanding over a photo taken during the private viewing of Next and Aviary). My wife and I couldn't find the Chef more charming and more humble, and I must say, meeting him and his demeanor made us that much more impressed with the meal. This is a guy who beat cancer and during much of the time of his treatment, came to work every day. This is a genius who is considered by many to be the finest chef in the USA who came to our table and painted our dessert for us. This is a guy who thanked me for coming to eat at his establishment and who wanted to make sure our photo came out good. Chef Achatz, if you ever come across this review, you are a revelation. TWO WORDS: MAN CRUSH
(5)
Ashley K.

My fiance made reservations for Alinea on the night he proposed. We had been talking about going for some time and it lived up to every expectation. Each course was delicious and and wonderfully creative to eat. Almost every course was served by a different waitor and they were all friendly and helpful. I can't say enough what a wonderful dining experience it was!
(5)
Dalyte K.

Just to get the chance to review this place is a privilege in itself, and to be honest, I'm writing this more for me than I am for the yelper community. In a way, this review serves as a souvenir I can always find, so that I don't forget just how amazing it was to eat at this Temple of Edibles. So, Dalyte, in case you ever forget: You were served a dessert featuring caramelized white chocolate that looked like branches from a bonsai tree. And it was sitting on top of a PILLOW. A pillow that was filled with earl grey-scented air. Despite your better judgment, you wanted to eat the pillow, it smelled that good. You were served an assortment of dishes that featured crab in forms that you never considered, namely an icy crab sorbet. And it was delicious. Your dishes were paired with wines from all corners of the globe, and their exceptional deliciousness transformed you into a pretentious and dissatisfied oenophile for a good month. Once the meal was over, you went downstairs and stared through the glass windows that looked out on the kitchen, observing Grant Achatz and his team of chefs work their magic. You felt like a kid at the north pole, watching Santa and his elves. You stayed there, observing, for maybe half an hour or so, as other guests followed your lead and joined the show, your eyes glazing over with delight and bitter-sweetness, since that epic meal was now over, and your wallet was significantly lighter. Make no mistake. It was worth every penny.
(5)
Diane Y.

I shall give this restaurant 4 stars because the service, creativity, and presentation of the food is just superb. Taste-wise, the food did not completely blow me away. There were definitely some outstanding dishes but there were more "okay" dishes than I would have liked. However, I really think it is more a matter of personal preference of the foods served. I have to give props to those who manage to do the Tour. I had the Tasting, and I was pretty stuffed at course 10-11. I was kind of hoping the food would stop coming. The wine pairing is recommended if you can handle your drinks. Ladies be careful. That port at the end is STRONG, and they definitely give you more than what you'd get if you ordered port at other restaurants. The sommelier is knowledgeable but if he were lying to us, we wouldn't have known the difference anyway. None of us are that well-versed in wines nor are we very knowledgeable about the small towns in some European country of which the vineyards are located. The service is great. If someone sees you leaving your chair, they rush over to help you out. They lead you straight to the hallway to the restroom and open the door for you. Your drink (if it's not wine) is constantly being refilled. The waitstaff will even joke with you! As far as the food goes, it's a hit and miss. My favorites, though, were the curry pork belly spring roll and the hot potato/cold potato. I'm not even a fan of truffle, but my goodness, that dish was savory. The creativity that goes into the dishes were amazing. If you had not told me what I was eating, I would probably never figure it out except for maybe a few ingredients. I love how they use scents to further the eating experience. Overall, the meal was definitely an experience, and something to try once, but I don't think I would come here a second time.
(4)
Hoss M.

The receptionist misheard me state my last name when I got there. It was the sincerest apology I have ever received. The mineral water was the saltiest I have ever tasted. The cube of foie gras: the most my tongue had ever been coated in saturated animal fat. Then at the end, our dessert was served by the nerdiest man I have ever met.
(5)
Ws's Mama H.

What an unforgettable experience I had at Alinea.... Loved all sorts of unique approaches to food. It's like "Think outside the box". It was absolutely phenomenal. Food itself was not expensive, but it was the wine that really was pricey in my opinion. I'm not a wine connoisseur, so I can't really comment how good it was, but I know they paired with many rare wines that you don't see in other restaurants. Waitstaffs were overly attentive and nice. If you have special guests that you would like to treat, this is the place to go! But make sure you book in advance.
(5)
Justin O.

I went in expecting that I would want to get a taco after leaving. I was thankfully wrong. The food was amazing - even things that I normally would turn my nose up at (truffles I'm looking at you) tasked shockingly good. The wine pairings were well matched and delicious. I am currently working on forgetting what good wine tastes like. The service was good, but neutral - which I think is the point because the meal is supposed to be about the food not the service or decor. Would I go again? Yes. Would I go again soon? Probably not. Since so much of the experience is trying the strange concoctions I feel like it would be a waste to try the same menu again. I'll wait a few years, and then return.
(5)
Chris S.

For better or worse, this restaurant has a reputation to live up to. Three Michelin stars, number six in the world on the San Pellegrino list, and a price tag to match. For a place like Alinea, most people aren't lucky enough to go, ever, and even more won't be able to go more than once. The only basis I have for this is my one trip tonight, probably the only one I'll ever have. On this night, Alinea did not live up to that reputation, and my wife and I came away disappointed. The reason: we were seated next to a four-person table of the most disruptive diners I have ever experienced. Raucous, brash, bombastic, rude. Loud conversation the entire night, none of it about the food: in fact the food seemed secondary to their goal of consuming as much alcohol as possible. All of George Carlin's dirty words were spoken - announced - out loud (OK, not C---sucker, but really and truly we heard the other six). They made poop jokes about the chocolate on the dessert table. Five cell phone calls rang and were answered in the middle of dinner. At some points the laughing and yelling rose to a fever pitch that was only broken up when one of the women at the table shushed the rest of them, only to explode into laughter herself. Chef Achatz himself came out to serve their chocolate splatter course (by the way, it's quite novel), and even this did not sober them up - they heckled him for being too young to be a real chef. We were just one course behind them, and my wife asked me if I thought Achatz would also come to our table. When I said to her, "No, I don't - it's just not our night tonight," she knew exactly what I meant. (He didn't.) The thing is, we loved the food - it was maybe the best I've ever eaten. For the first time ever in my fine dining experience, there was no course, no bite, no flavor in the entire meal that I didn't like. There were flavors and spices and presentations I've never seen or imagined. Some of the ingredients were quite sophisticated, others simple but surprising (Granny Smith apple sorbet, English pea puree, and parmesan cheese... who thinks like that?) And actually the service was great: friendly, conversational, respectful: our sommelier didn't treat us like naifs when we asked simple questions about the wine pairing; our waiters had mastered the art of being simultaneously knowledgeable about, and in awe of, the complex techniques their chefs showed off from the kitchen. But eating is an experience that involves all of the senses, and one year from now when I think about this meal, the memory will be of scraping delicious frozen yuzu from an insane minus 200 degree ice cone, while the man at the table next to me is asking the waiter for a shout wipe because he has so covered himself in flakes of chocolate, followed by the staff asking him to get up while they replace the chair because his mess has stained it to the point of unusability. I'll remember biting into a masterpiece of exploding truffle, and also how funny it is that the woman at the table next to us sometimes acts JUST like her mother. I don't know if there was ambient music playing in the restaurant, but I do know that the woman next to us uses Bruno Mars as her cell phone ring tone. And I'll remember getting the check and, for the first time at a four star restaurant, feeling a little like a fool for spending so much money on one dinner. I've left some suspense about one thing: did I speak up to the diners? Did I tell the staff? Did they "make it right" (restaurant-speak for free stuff)? Here's the thing: there's no making it right. This is a restaurant full of talented staff who know how much it costs to eat there, and who should know how to deal with this situation, but didn't. The four diners next to us were never chastened - no subtle request to take phone calls outside, no gentle reminder to the jacketless man that jackets are required (I was reminded twice, once when I called for the reservation, and once when they called to confirm). It should not have been up to us to ask these four people to quiet down. And as the only couple sitting next to the group, I didn't feel comfortable complaining about them to the staff while they were still sitting there. I spoke to our waiter when the group had finally left, and he apologized on behalf of the restaurant, said all the servers knew they were trouble, and they could tell when they walked in that they were pretty drunk already. He said they talked in their meetings about how to handle people like that. And then he said, "I wish you had said something sooner." I appreciate the sentiment, but it sounded like I didn't need to tell him. I wish they had acted sooner. Three hours into our meal, at about the same time that the offenders left, a couple was seated nearby to begin theirs. My wife and I looked at each other, and I knew we were thinking the same thing: I wish that was us.
(3)
Shreya O.

Best. Meal. Ever. The whole experience felt very Willy Wonka-esque. Here was the vegetarian menu: 1- Diced cucumber, creme fraiche, brioche crumbs, green onion, butter exploding ball 2- Radish salad, edamame crumb, wasabi gel, tapioca 3- Papaya, lemongrass, tapioca, Japanese citrus foam 4- Cardamom saffron cotton candy, squash, cauliflower sauce, tomato saffron sauce, fennel sauce 5- Watermelon, rutabaga, sweet potato, turnip 6- Asparagus, asparagus purÃ©e, Parmesan mousse, pumpernickel crumble, purple carrots, parsnip chip 7- Cold cream of mushroom soup, hot Yukon gold potato and Parmesan 8- Parsnip, leek, Salsify, fennel, and one other thing with over 60 diff garnishes- licorice, Olive, candied Orange, blueberry, garlic, strawberry puree, blueberry, banana brÃ»lÃ©e, eucalyptus powder, etc. 9- Truffle explosion - truffle pasta with truffle juice inside in a spoon 10- 5 diff kinds of ginger 11- Strawberry with pine nut and meringue and kefir-st. Germaine sauce 12- Green apple flavored balloon candy made of taffy and filled with real helium. They float this over to your table. 13- Raspberry soda/milkshake with edible lemon-rose flavored straw 14- Creme fraiche, salted chocolate Bon Bon 15- A hot chocolate giandua mousse thing, frozen meringue, brown butter crisp, brown butter hazelnut crumble, violet sparkle sugar dust, violet and lavender gelee. They actually put down a new tablecloth and make this dessert directly on your table. Everything was exquisite and mind boggling. This is definitely a once in a lifetime experience.
(5)
John N.

Alinea is generally regarded, by the people who keep track of such things, as perhaps the best restaurant in North America, and one of the best restaurants in the world. Anyone who has considered making a reservation (which must be done weeks or months in advance, and paid for upfront) here already knows that, so what's the utility of another review, when every kind of accolade and superlative praise that can be given to the place has already been given? Probably not much. But while a review might be pointless, Alinea is unique enough that a preview would probably be useful, for people googling around wondering what to expect before they go (which is what I found myself doing, before I went). To that end: * Guys, wear a jacket, no exceptions, and preferably a suit. Some of the dishes are interactive (as in, designed to end up all over your face), so consider omitting the tie, or using a tie clip, or just be careful. If you want to wear appropriately cool jeans of some sort, make sure you're the kind of person that can pull off jeans with a sport coat -i.e., if you can look like Chris Hardwick from Talking Dead, go for it, otherwise ... just wear a suit. (I'm not really qualified to say what women should wear, but obviously women have a lot more latitude in dress). * The place is fancy, but not stuffy, and the staff reflects that. Our server deadpan introduced the first dish as "chilled monkey brains" (from mondo classic Faces of Death), figuring we'd get the joke (it was actually a scallop dish, served over dry ice: website.alinearestaurantâ€¦ ). Another staff member, when guiding me to the restroom, self-parodied the place by describing the "individually-folded toilet tissues" that awaited. You (well not me, but my dining companion was more assertive than I) can even ask for a seconds of a certain dish (You'll know which one after you've had it, and I don't want to ruin that surprise). * You can take a virtual tour of the inside of the restaurant via google maps: maps.google.com/maps?bavâ€¦ * Wine is not included in your ticket, you pay for that separately, after your meal. I'd recommend getting the wine pairing ($165/person for the standard pairing the night we went, there's also a reserve pairing available), because I can't think of a bottle (or two) of anything which would as perfectly compliment the individual courses as the glasses preselected by the restaurant for that purpose, but if you consider yourself an expert oenophile, there's an extensive collection to choose from. Note that if you don't drink (like my dining companion, an NYC yelper passing through town who was looking for someone to share the experience with), that won't take away from the Alinea trip at all. Like all universally well-regarded institutions, there exist lesser-known upstarts which take the concept and improve upon it (Chicago has several, and I'd say that the now-closed, downstate June, started by Josh Adams (who very briefly staged at Alinea), actually surpassed Alinea, in creativity and presentation). But regardless of recent competition, it's undebateable that Alinea pretty much exemplifies the molecular gastronomy movement, and provides the template that all aspirants in this area always will crib from. And like all revered Chicago dining institutions (from Charlie Trotter to Hot Doug's), Alinea won't be around forever. So if you're interested in experiencing the restaurant that pretty much invented the trend, probably best to get in on it sooner than later.
(5)
Matt H.

After we dined here, the best word I could come up with to explain the experience to our friends was "whimsical". It's like eating an art gallery, where the presentation and the creativity behind the dishes is so unusual and unique it's hard to describe. This restaurant is probably best appreciated for people willing to go on a food adventure. For the picky eater, they'd likely accommodate your preferences, but you'd be missing the point: it's a performance and an experience more so than a restaurant. If you both get the wine pairing, it's $1K for dinner for two. It's an insane price regardless of how you justify coming here. There aren't many other restaurants where you'll remember their unique courses years later though.
(4)
Ronald T.

I am going to put my vote in for Alinea being one of the top three restaurants in the country. If a visitor came to the US and asked me to take them to a restaurant that is on the forefront of culinary cuisine in the US, I would take them immediately to Alinea. Chef Grant Achatz is a pure genius and furthermore he's a cancer survivor who had tongue cancer. A chef who beat tongue cancer and continues to cook at such a high level is amazing. From the beginning of the meal till the last drop of dessert, the service was superb. Although everyone was professional, the staff was not arrogant nor snooty. The creativity of each dish was beyond words. I won't disclose details of certain dishes as I do not want to ruin the element of surprise; but prepared to be surprised and prepare to say "wow or woah" a couple of times during the meal. You know this is not going to be a normal dinner experience as when you sit down, there are some food ingredient hanging above your head! The progression of the whole 15 course meal was superb and of course the famous "dessert" lived up to the hype! Alinea in it's 10th year deserves its three star michelin rating and is one of the best of restaurants in america and could be one of the landmark american restaurants in the 21st century. Bravo to Chef Achatz and staff!
(5)
Denny C.

My experience may have been tempered by a recent trip to France, but the meal was so unsatisfying, I ate 2 bags of chips and a slice of pizza after dinner. Out of the maybe 14 courses, I enjoyed perhaps 5. The rooms were more depressing than a black and white Scandinavian film. Subdued grays and pale browns do not liven the spirits during a Chicago winter. I used the plural, because Alinea sits you in a series of small rooms creating claustrophobic dining. What sensual effect this was suppose to have is beyond my comprehension. The wines, while pleasant, were overpriced and the sommelier was unable to find any reds to meet my "sweat sock," "barnyard" palate. The wines were all too young or ludicrously expensive. Service was perfunctory, at best, polite, efficient, but with no warmth or sense of humor. I presume the fanciful presentation of the food is suppose to provide the merriment. It didn't! If it wasn't for the couple next to us from Wisconsin, who laughed at my jokes, and the vodkas I downed before dinner, the experience would not have been fun at all. There was a great "circus" involved with the presentation, but Barnum and Bailey tickets should not cost $800.00. The eatable helium balloon made us talk funny. Wow! The dessert was spread out on a rubber tablecloth with an abstract design. Okay, I get it. However, it didn't taste good and the chef who "performed" did so without cheer. I have eaten at some very creative restaurants in my lifetime, including Charlie Trotter's, Jean-Francois Piege, Arpege, Arzak, El Bulli, Alexandre Mazza's AM, and have enjoyed them all because the food tasted good, and everyone employed in the restaurant seemed to love what they were doing. (Except Charlie Trotter's, but that's another story). Alinea did not even come close to these other dining experiences and the cost was almost triple! Don't be mesmerized by the hoopla and media attention of Alinea. It simply wasn't good and the 75% of the dishes had no taste. A circus does not make fine dining. Save your money.
(2)
Michael N.

There are only two things which are the focus here. The service and the food. Starting with the service, what I notice is that you do not have one specific waiter, but anyone in the staff may come over to assist. In terms of attitude, they seem to adapt to each customer. There are tables which I noticed didn't care to joke around and just enjoyed their meal and the staff was on their level. Our table was a little more outgoing and they were more outgoing as well. The dinner itself was very different but very much the same as any other dinner you have had, especially if you live in the Midwest. What I mean by that is you have what appears to be corn on the cob brought out in front of you. Husk is still on and everything. But the first thing you will notice is the slightly toasted scent of the husk in the air. It's something that I've only really smelled before at a local fest where a vendor is grilling corn...but now it's right in front of me. Then when the husk is removed it exposes what appears to be just corn. But when your spoon dives in you discover that there's much more to this dish (won't spoil it). So the entire experience of just that one dish took me from being out at some carnival on a fall day to something much more sophisticated and elevated. And that continued for each course. It wasn't fine dining just for the sake of fine dining...it felt as though each dish had some purpose and a story to it rather than just being good food on a plate. Perhaps this is over complicating it and not their intentions at all, but that was my take.
(5)
Anjali S.

This is like 2 years delayed but I was just thinking about this place. I wish they would bring out everyone's meals at the same time. It sort of ruined the experience being able to see everything at the table over,10 minutes later. Also my husband puked afterwards. I don't know. I'm sure you'll have a great time though.
(3)
Kevin M.

Sweet mother of pearl... I am fortunate enough to have visited this spectacular temple of cuisine twice, once in April 2013 and once in July 2014. Each meal was completely separate and only one course was the same (the Black Truffle Explosion, aka heaven on earth explodes inside of your mouth). I am not eloquent enough to do this restaurant justice. But please note that every minute detail of this establishment is spectacular - the ambiance, the service, the cuisine, the wine pairings, and the overall experience. Worth every dollar. In my most recent visit in July 2014, the man himself Chef Achatz prepared my dessert. I had a minor freakout, and could not contain my fanboy. My girlfriend said she had never seen me act like that before. Do yourself a favor, save money, and go once in your life for someones special occasion. It is so worth it.
(5)
Christian C.

There really isn't much to say about this place that has not already been said on here, so i am not going to drone on about every course in detail. I will say that Alinea was the most mindblowing experience i have ever had involving food. The attention to detail is immaculate from the food, to the service, to the overall atmosphere. All of the unique little apparati that are used in place of plates and utensils were so cool. Apparently the chef has them made just for him. Food is quite simply turned on its ear. After a while you feel as if you are becoming numb to surprise, but then dish number 20 comes out and you are, yet again, blown away. There are flavor combinations that you would never imagine would ever go together, but chef knows how to make it work! Case in point: lobster, lychee, ginger and gruyere cheese dipped in tempura and fried onto a vanilla bean?!?! wtf!! This was our second course, mind you, and we were simply perplexed by that fact that we not only thought it tasted good, but that it tasted amazing! It was even more amazing that all of the flavors had their distinct "window" as it moved across the pallet. It was never muddled. I might also add that the smell (vanilla bean), texture and temperature were also perfect. The rest of the dishes followed a similar suit. Never dull, always surprising and always delicious. during the final course, they really pull out the big guns. I won't tell you what it is, but i can tell you that it is the only time i have ever whipped out my camera and taken video of my dessert being made. The service was nothing short of exceptional. You dont really have a waiter, but more a wait staff. There are no bus boys, there is simply a crew of people that know everything about your meal, keeping careful eye on any of your potential needs are desires. One would think that a restaurant of this caliber would have a somewhat stuffy, if not pretentious wait staff, but this was totally not the case. They definitely walked around with an air of "i work at THE SHIT restaurant", but, yet there is something very personable about everyone that waited on us. We knew everyone by name by the end of the experience, and they were able to joke around with you and indulge in mindless small talk, all while staying totally on their game and not skipping a beat. When a glass was empty, it was taken off the table within 10 seconds. When a course was finished, the "dishes" were immediately taken away. Every time a dish was taken away, another course was there in front of you in less than 5 minutes. When you are leaving the restaurant, one of the waiters hails a cab for you. Truly amazing from start to finish. As far as price goes......yeah, its gonna hurt. That said, its totally worth the money. You are not just paying for food, but for an all encompassing experience. I know it sounds like i am exaggerating, but it is just THAT out of this world. Just go. Do it. Get the tour ($225) and the wine pairing (75% of that), and live life to the fullest for 4 hours. If you are going to go, do it right, because, lets face it, you aren't going back any time soon. PS - Black Truffle Explosion is simply orgasmic. I have thought about it every single day for the last week and a half
(5)
Tim J.

I'm departing from my standard review format since Alinea has been reviewed by so many other people and I generally agree with their comments. Below are a few comments that you hopefully find useful and unique. The food - yes it's amazing. One note, Alinea prides itself on "surprise." If you're looking for "traditional" food or a common theme there are others that do that better (Charlie Trotter's Comes to mind). The service - unbelievable. One of the ladies in our party rubbed her arms as she was a bit cold. A server was over within 10 seconds offering her a pashmina to use to warm up. Yes there is a wine pairing that is optional. It costs approximately 75% of the price of the meal. So if you are doing the tasting at $150, the wine parings will run $113. I would estimate the size of the pairings is equal a standard 4oz pour. I recommend the pairings, but if you are looking to keep costs down this is an easy place to do so. The Chef Achatz name rymes with Jackets and Rackets. There is an Allinea book. Published in 2007, this "cookbook" is really more of a coffee table book with great photos and background on the restaurant. It makes an excellent accompanying gift if you are taking someone there for a birthday,etc. Finally, I know you've heard it before, but black truffle explosion. WOW.
(5)
Joshua D.

My wife and I ate here on 04/06, and I have to say, this was far and away the dining experience of my life. If I could give it 10 stars, I would! Everyone will tell you about the food. The creativity of the presentations (I ate a BALLOON!), the intense flavors in each course (I could have had about a dozen of the razor clams, or black truffle explosions, or a gallon of hot potato/cold potato, or the lamb course), or the the dessert finale (presented at our table by Chef de Cuisine Matt Chasseur), the food is truly spectacular. What I would like to highlight is the service. Going in, you know it's a truly world-class restaurant, from the 3 Michelin stars, critical acclaim, internet reviews across the internet, and so forth. What you won't know about is what it's like to actually be there. Once you are there, you find that the service is exceptionally down to earth, and at the same time, disarmingly precise. I loved that they weren't afraid to laugh with you (custom "hot pot" picker-uppers), and at the same time serve your dishes as if it were a Russian ballet. Of course it all does come with a price, but once you go, you are left wondering "how the heck am I going to get back here?" I'm still trying to figure it out!
(5)
Melissa M.

Wow -- I went here and had the 24 course meal. Holy crap is that a lot of food even though each course is a bite or two. Here's a piece of advice, don't down a bottle of champagne with your friend before you get here -- I made that mistake and was pretty tipsy -- asking the waiter (who I'm SURE hated me) if every course was an 'amuse bouche'. The food was very unique and delicious. If I were to go back, I'd get the 12 course -- 24 was way too much for me. Also, if you don't like white wine (I personally hate it) -- don't get the wine pairing. Most of it was white wine and therefore I didn't drink most of it. The decor is really cool and while waiting for my friend to use the restroom before we left I got to watch the kitchen staff running around the kitchen like a well oiled machine. Love Alinea -- hope to go back soon. :)
(5)
Jennifer R.

mmmmm.... my favorite course: winter in new hampshire (I want to still be eating that snow) balloon (the greatest piece of candy anyone has ever given me) seafood bites (the mussel, razor clam, and crab were the best bites of those items I have ever had) my complaint: i wish I took my time more. they didn't rush me of course. I just wish I slowed down a bit. haha... there are so many amazing things happening. the only solution is to do it again soon... big surprises: an amazing person to walk us through the wine pairings. truly talented. there is nothing else to say that has not been said. I read every blog I could get my hands on before going. i know how well documented this meal is. still... I was in awe the entire time. talented team. thank you. hope to see you again soon, in a different season.
(5)
Judy L.

This is a purely customer service based review and has nothing to do with the food! Called today to make a reservation for my second dining experience at Alinea and was taken aback at how much ruder the receptionist has gotten. It's blatant she was in a rush to get me off the phone and before I finished my sentences she would talk over me. She also seemed annoyed when I asked her if there were any earlier times available. I understand the phones must be ringing off the hook but I'm pretty sure there's a designated person at Alinea who deals with the reservations and if that's your sole job, then that employee really needs to make an effort to treat every customer who calls like it's her first phone call of the day. The first contact with this restaurant can leave a bitter impression before diners step through the door.
(3)
Sahra G.

I ate a delicious meal at Alinea last Thursday. At first I was in fear because the first dish which was the 3 appetizers and the one after it the cold pea thing I actually thought these dishes were gross. I was not able to finish the cold pea dish. I also did not enjoy the course that came in the bowl that looked like an egg. The one on the very top of that dish I again could not eat. It was like fear factor without the $50,000 prize. Everything else however was phenominal. The lobster on the vanilla vine was OUTSTANDING. Waite staff are very attentive, and do a great job. I'd go back here again maybe in a year when my pocket book has recovered.
(4)
Anisha A.

I admit, I'm a sick, twisted person who went out of my way to find fault with Alinea. Impossible. Yes, could have spent the money on a year's worth of groceries, but am perfectly content with the decision to blow it on 24 courses here. It's a 3 hour plus experience of impeccable, impossible-to-replicate flavors and service, all worthy of the hype. Dishes served on aromatic lavender pillows that deflate with each bite. Nuclear butter balls the size of pennies that erupt with a puncture, perfectly saturating nearby lobster. Explosions of black truffle, which, if you ignore the instructions of eating with your mouth closed, have superhero potential to careen out of your mouth at high speeds and decapitate others. And bacon, bubble gum, wagyu, foie gras, bass, and much much more taken to sublime levels of culinary genius and creative mastery. Did the wine pairing, which was also a gift for the birthday boy. Our goal was to be wildly drunk when the bill came. Sadly, 24 courses have the uncanny power to absorb endless wine, so this did not happen. Next time, may need to bring a flask for this sole purpose. A bedazzled one of course, to match the classy ambiance. You should know that hours later, I woke up violently ill. Though I was tempted to blame courses 3, 7, 13 and 19 in order to get a partial refund, the more appropriate culprit is likely my kitchen floor. In preparation for the feast, I'm not ashamed to say I starved myself to the point where I was licking it in order to accomplish the dual task of mildly quenching my hunger, while also buffing it to a healthy shine.
(5)
Yanni N.

I do the Tour each time with the wine pairing - mainly because I would rather have the Chef do the thinking for me - and he does a pretty darn good job of it believe me Alinea is an EXPERIENCE - so be prepared to give your full attention to an evening of culinary theatre - I didn't count the omg's - but believe me every time they bring something out you can at least count one omg I took one star off for the sommelier who just couldn't understand that my guest did not like white wine - period - no matter how well it pairs with the dish - she wanted champagne instead of white wine - the way I see it the guest is always right - other than that - every time the experience was perfection!
(4)
Jianyang L.

Good service and decent wine but the food is not good enough as I expected~
(4)
Molly B.

The most unique, exquisite and thoughtful meal I've ever had. To say it's an experience is an understatement. There's a reason this restaurant is ranked in the top 10 restaurants in the world. The flavor combinations are unexpected but wonderful. Pricy? yes, but worth every penny of it. There's not much more I can add that hasn't already been said. But I do know that I will never forget my meal.
(5)
Christian P.

I Had the Tour menu and the wine pairing that's the best why to really know what Alinea is all about. Everything was out of this world! and I loved all the dishes and all the wines. I didn't like that Chef Grant Achatz was NOT cooking that night (Thursday march 11) but he runs a good crew, so everything came out just fine. The pork belly is what I really enjoyed. I still have dreams about that playful dish.
(5)
Hugh B.

Went recently for my boyfriend's birthday. Second time there. First time I had the 25-course dinner. It was a five-hour affair -- I think I got deep-vein thrombosis from sitting there for so long. The problem with the 25-course is that it just gets overwhelming after a while, especially with the wine pairings. After two and half hours you are drunk and jaded and can't believe you are just halfway through. This time we got the 12-course, with wine pairings. It was just perfect. We sat upstairs in the back room. Big room, but only three tables. The beautiful thing about paying $300/person for dinner is the amount of real estate you get. The food was always interesting, and often fantastic. Service was as polished as can be. And while there is always going to be a certain amount of pretense at a place like this, it seems rather good-natured here and often comes with a wink. This place deserves its high reputation. They do it right.
(5)
Peggy G.

Amazing! Food, service, ambiance were all wonderful. One of the best restaurants I've been to in Chicago.
(5)
Jenny B.

Food is very creative,but everything have a little weird taste.service is ok I hate that snob feeling.Whole reservation system is a joke,but I can tell why they make it that way.not worth 5 star but 4 for sure.I may go back.
(4)
Bodouken Y.

One of the best dining experiences. The food is prime, the experience is amazing, even their soda, they make themselves- and they are GOOD. The start was a series of edible cocktails. Quite a pleasent surprise. The play with texture, color and taste of the food is amazing!. The portions are just enough for you to get the real taste and experience, but small enough to keep you wanting more. The suspense of what comes next is part of the amazing experience! You will be wow-ed from beginning to end.
(5)
Rachel W.

242nd review. Here's my 2 cents. I was lucky enough to get to experience Alinea this week. This is a culinary experience. It is not for the faint of heart. Did the 12-course (ended up being about 14 courses)+ wine pairings. I was worried it would be too much alcohol, but it was perfect. (It's actually about 8 pairings). The smaller tasting is plenty of food. I was stuffed, especially with all the bread they bring you - maybe 4 pieces? I was turning the guy away. Enough starch! I want more room for the actual courses. The service is impeccable - light-hearted but informative. Couple next to us was tanked... makes me wonder why you would do that before experiencing such a fabulous meal? Oh well, made for good entertainment.
(5)
Jaclyn S.

It pains me to say this... but Alinea was a disappointment. My boyfriend and I looked forward to our anniversary dinner here for months, and when the Michelin Guide ratings were announced, it only fueled our curiosity and excitement. To start, I have to say I was pretty disappointed in the appearance of Alinea. It's somewhat chic but very plain--some minimalist, modern decor and overall a "clean" look--but frankly, quite boring. I'm not asking for Trump styling, but I do think that even to achieve a modern/sleek look they could have put some more effort into it. The ambiance just wasn't at all what I expected... not bad, just kind of lame. I looked past this and remained excited for the meal. With the buzz about this place, and the price tag, I expected to be BLOWN AWAY. Instead, I found most of the dishes odd, salty, and just... not yummy. The savory dishes and elements were salty and had strong, mismatched flavors... I especially did not like the rabbit consumme--I could barely get it down the hatch (though I did try, since it was so expensive!). The pineapple "sheet" and foams didn't even taste sweet... just odd. I felt like I was eating from a high school chemistry experiment, not a top-rated restaurant. I will say, however, that the service was excellent. The waiters were attentive and not pretentious (which might be expected). Also, there were a couple of dishes I did enjoy... the short rib ravioli was excellent, the bubble gum/creme fraiche dessert was interesting, and the final chocolate dessert course was very good. I also have to give points for creativity and the presentation, which was exceptional. But overall, the tiny portions and odd flavors did not thrill me in the least. I have had many fine dining experiences in Chicago that have exceeded this one... and I hate to keep bringing up the price (I am more than happy to shell out big bucks for worthwhile experiences), but here it was just not commensurate with the experience. I am glad I tried it, but I would not go back (unless the menu changes and I find a wealthy benefactor).
(2)
Ricky R.

Alinea is excellent. If you are considering going to Alinea, go! You will not regret it. Also...If you go, definitely get the tour tasting menu.....after all, if you are going to Alinea you have to go all out.
(4)
Aaron E.

Alinea will blow your mind. If you have even a small interest in high end cuisine, chances are you have already heard plenty about Grant Achatz and his 3 Michelin stars, AAA Five Diamond Award and the #9 ranking on the World's 50 Best Restaurants List, second only to Eleven Madison Park in the U.S... Truth be told, the hype is real. Alinea offers a rotating tasting menu of between 18 and 22 courses suited to the season that is only available through a ticketing system via their website. You are going to want to start planning your visit at least 3 months out to ensure things go smoothly and you can expect to fork over $500.00 for a table for two without wine. This is all housed in a very nondescript murdered out building on North Halsted in Chitown with no signage, just a valet stand. The open kitchen is the first thing your eyes will focus on upon entering the restaurant, by design. The visual experience is really beyond compare, be prepared for juxtaposition. Custom tableware, exotic dishes and inventive flavors are shown in every dish. Most notable is the Black Truffle Explosion ( they make their own black truffle stock!), the supremely rich Waygu, Hot Potato/Cold Potato (Possibly the best single bite of food I have ever tasted), the world renowned Edible Helium Balloon (where you you even begin to imagine this dish?!?) and the most creative and best tasting dessert on Earth which was created table side by Chef Achatz himself on our visit. The only criticism I have regarding Alinea is that the servers at times allow their ego to get away from themselves and it is highly advisable to get their personal pride out of the way and not become an obstacle for the extremely adapt kitchen. That said, we did not allow that to hamper our evening, Alinea provided the single most creative experience in dining I will most likely ever have and also the second best tasting meal I have consumed while exploring this mortal coil. Most certainly worth the price of admission.
(5)
Diana D.

Solid 4.5 Yelp star experience. Reservations are made in tables of 2, 4 or 6 and must be paid upfront like concert tickets. Like every other fool here, I bought expensive tickets here about 2 months in advance for a 4 seat table for my two sisters and I and sold the fourth ticket to a random person off Craigslist a week before my trip. I think I was really lucky to find a buyer for the ticket, so maybe try your luck on Craigslist or Alinea's Facebook page for other buyers and sellers. My reservations were at 5 and we arrived early and got seated and served first. Other tables who dined in the same room with us had to witness all the cool molecular gastronomy tricks at our table first. So please try to get the earliest reservations as possible so that other tables don't ruin the surprises! Alinea by far serves the best tasting, innovative molecular gastronomy cuisine I've ever experienced. I've had dinner at WD 50 by Chef Wylie Defresne and it pales in comparison to what Chef Grant Achatz is doing at Alinea. Sure it's twice as expensive but worth it. Would I come back here? Maybe. Was it the best meal of my life? No, but it was the most expensive! If I was rich, I would go back to see what Chef Grant Achatz is doing Next!
(5)
Michael H.

Best meal of my life. I ate at the French Laundry in 2003 when Chef Achatz was still working there, I've eaten at Jean Georges and other fine establishments. Alinea topped all of them. The service is more perfect than words can convey. The food is delicious and like nothing you have eaten before. Surprising, fun, exciting. By the 1/2 way point I had lost the ability to form coherent sentences, my mind was reeling with flavour and delight. It was over all too soon and my girlfriend and I stayed up for and hour and a half after taking notes so we could remember what happened and relish the evening. A couple of interesting notes... Since you pay ahead of time, if you don't opt for wine, no money changes hands during the evening and that was a very nice comfortable experience. One fewer thing to distract us from enjoyment. Coffee or tea at the end is included and was amazing and I don't normally drink coffee. There were a couple of courses that had a heavy Japanese influence. In the past I considered traveling to Japan to try the food. That would have cost several thousand dollars. Now I'm thinking I'll save that money and just come back to Chicago and try Alinea. Chef Achatz, you have saved me a great deal of money here and I can now justify coming back. This makes me very happy. I love thai curries and make them myself. One of the courses involved a single bite dish that was a green curry. In that one bite it tasted like the best bowl of green curry (with crab in this case) that I have ever had. This was very much a Willy Wonka moment. One of the dishes that involved black truffle was by far the best use of black truffle I have ever eaten. This was from the Grafiti course. I look forward to going back some day. We did not go away hungry. Our taxi was waiting for us when we got back to the real world outside.
(5)
Deanna L.

I dined at Alinea around labor day of 2013. Is this worth coming back for? YES. Yes it is. Will you be entertained? ARE YOU ENTERTAINED? YES I WAS. I was entertained when there was liquid nitrogen smoke flowing over my whole table. I was entertained when there was fire on my dish. I was entertained when there was a taffy balloon entree brought to me. I was entertained when they drew/made dessert on my table. Alinea EXCELS in entertainment. When you go to alinea, it's not just about taste (even though it blew my taste buds out of the water) it's about sight, smell, sound and wonder. That is why alinea is always at the the top of all the ranking lists and will continue to be at the top. Grant Achatz pioneers molecular gastronomy in the states, and arguably the world.
(5)
Russ T.

Amazing, truely as good as it gets... If Denis Miller's recommendation was not enough for you, this is an amazing place. The taste and textural revolution that achieved here is nothing more than mind bending. At Everest, and Trotter's, I go home disappointed since I could have made the meal better at home fora fraction of the cost. Here, the cost is a non-factor... Best restaurant in the US or Europe. Period.
(5)
Jill D.

The experience was really cool! Worth the $$$$. I wouldnt do the 4 hour meal again, but i would do the shorter one. The kobe beef course was cool- they delivered it hung and in dry ice then it thawed on the table to eat. Pretty cool. Wine pairings were great too.
(5)
Milly P.

I've been to Alinea twice now and both times I did the tour. My most recent visit was just a month ago, and I was surprised to find that a handful of the courses were identical to what I had two years ago. I'm actually torn between giving Alinea 4 or 5 stars. I eventually decided on 5 because no matter what, Alinea is a unique dining experience that everyone should do at least once in their lives. I won't explain the dishes because I can't do it justice. But Chef Achatz really knows how to work a truffle, foie gras, duck, lamb, pretty much any ingredient is brought to the height of its potential. Somethings to note. This most recent time we did not do a wine pairing and I was actually hungry shortly after my 21 course tour! And everyone knows, Alinea is not cheap. I liked all the dishes I had this time around, but the first time I went, I was served this popcorn essence in a tube and thought it was awful. Hopefully they don't ever bring that back.
(5)
Steven S.

My expectations were a little too high. Overall presentation was great. Taste was good, but not amazing. There was too much truffle. Achatz himself did the final presentation for desert and it was awesome and made my night. Bonus star for that.
(4)
Joanna E.

From Alice in Wonderland: "Well! I've often seen a cat without a grin; but a grin without a cat! It's the most curious thing I ever say in my life!" Alinea takes you down the rabbit hole, turning worlds upside down, clocks backwards, or rather, food on thin air, scents developed from nothing and flavors exploding out of tiny containers. I loved it. I kept expecting our wild haired sommelier to ask, "and who my dear, are you?" since this food clearly knew who it was and where it should be. Alinea is a ride and worth every minute.
(5)
Joe P.

Worth the price and wait if you have to it is a once in a lifetime experience! Grant is the best!
(5)
Amy Elizabeth S.

yes, it's pricey. yes, it is a great experience. yes, the food is interesting and the staff is amazing. yes, it is worth the money. no, i don't feel the need to ever go back again. it was an interesting culinary experience ( I recommend doing the full tasting menu with the wine pairings- just dig into your wallet and get the full experience), and actually very fun and unpretentious. I think everyone should go to Alinea once.
(5)
Michael H.

Went in with high expecations, and they were exceeded. Expensive as expected but all of the courses exceeded expectations and were fun. Really enjoyed the taffy apple balloon and having Grant make the final dessert tableside.
(5)
Jamie T.

Simply Fantastic! More than just a must...a necessity in your lifetime. I've had the pleasure of enjoying the Tour (23 courses) on 2 separate visits to Chicago. The dining experience at Alinea is absolutely amazing. the FOOD: is beyond words. the combination of flavors, and the delivery of those flavors is truly masterful...beyond imagination. the PRESENTATION: is simplistic & beautiful. between your larger plated courses are a mix of smaller tastes on the most interesting contraptions. the serving apparatuses are just as fascinating as the morsels on them. the PRICE: is not cheap...but WELL worth it. the SERVICE: is great. very polite & attentive, not overbearing or snooty. exactly what you expect at this price point. As a food-photo maniac, it was disappointing that they DO NOT allow flash photography, my 1st experience was a photo bust, BUT the 2nd time I was prepared with my adjusted settings & got great photos! ALSO! when you do the tour, they give you a little souvenir of your gastronomical journey; a description of each course you enjoyed & the date you enjoyed it.
(5)
Tiffany L.

shame on me for never reviewing alinea. i really have nothing new to add to my fellow yelpers' reviews. dining here truly is an experience of a lifetime. and the sommelier has the best hairdo ever. can't wait for NEXT restaurant to open its doors!
(5)
Tracy O.

Ambiance: 4 stars - Nice. Modern. No music (that could be a plus or minus depending on your preference). My particular seat in the house faced a boring corner, but the glimpses I got of the restaurant were...zen. Service: 5 stars - Impeccable. Perfect. Not pretentious. Attentive but not smothering. Very informed. We were the rowdy table and the servers rolled with us; but still laid down the law when we were out of line (no flash photography!). Saw a couple of the servers at Violet Hour later and they were very gracious and sweet. Food: 3 stars - We did the 20+ course tour, half did the wine pairing as well. I really tried to keep my expectations down about the food because I didn't want to be disappointed. Out of 23 we saw, I licked my lips for maybe 6 of them. My stomach literally churned at the sight of one course - the Black Truffle. I've mentioned my dislike of the overuse of truffle before; this was an explosion of truffle - blech. I tired of the pudding texture presented as a cube. The courses that wowed really wowed. Tastes and flavors I didn't think would go well together but were wonderful - sweet onion and rhubarb? Who would have thought it! My friends who did the wine pairings were impressed and enjoyed the wine more than the food (I think). Presentation was exquisite. A great dining adventure that I only need to experience once. I'm giving it three stars because Alinea needs to be taken down a notch. I feel that the overabundance of 5 star reviews is deceiving and skews perception.
(3)
Kristie W.

Nothing compares to Alinea. Nothing. We've been twice, and both times were able to rate it five stars, despite the overly pretentious service and atmosphere. Honestly, it's just amazing food and a mind-blowing experience. Definitely worth flying to Chicago for. And always spring for the wine tasting-- it really increases the pleasure of the meal.
(5)
Carol K.

This absolutely has to have been the best restaurant experience that I have had in recent history. While I was a little apprehensive having gone to another "tastings" restaurant a couple of weeks before and being underwhelmed, this was all and more that it was touted to be. From the time I walked into the door, everything was perfect. Someone whisked my coat away before I even knew it- no ticket for the coat- yet somehow I knew they would find it when I was ready for it. After being seated in the front room done in shades of gray and purple, we were reminded of the tasting that we chose (12 courses) and were asked if we wanted the basic wine pairings or the more obscure wine pairings. We chose the basic (additional $95 per person) and were not disappointed. There was an Italian Cabanon Bonarda that was absolutely my favorite wine of the night. We started with cold potato soup with a black truffle served like an oyster in a shell and were told to eat it in just that way. The food was not only delicious, but I couldn't help wondering with each course how to eat it- challenging myself with options to see if I could come up with how they would suggest the ultimate enjoyment. One of my favorite presentations was a pillow (yes, I said pillow) that was placed at each setting on the table that was filled with "juniper air". The smell was amazing and perfectly complimented the duck that was served on it. Or imagine small cubes of lamb on a hot stone with a sprig of fresh rosemary inserted into that stone. The aromatic scent that was released from the rosemary perfectly complimented the lamb which was served 3 different ways. Throughout the night, while we had a multitude of servers, all were well informed about each course and answered any questions that we had. It was great service without any pretense. They do encourage men to wear jackets, however, only one of the men I was with had a jacket and the others were not made to feel uncomfortable- keep in mind this was on a Wednesday night- weekends might be different. If you are looking for a really special night out- this has to be it. It's not a "cheap date" - we spent $1200 for 4 of us, but it was worth every penny. I will definitely be back to see what other surprises this amazing chef dreams up.
(5)
Fran B.

I was really excited to eat at Alinea but I was sorely disappointed. I thought the food was awful, some of the dishes were completely tasteless. The first course "Rose"... a combination of rose petals and foam and celery or something equally as unappetizing. I kept looking around me and watching other couples act as if this stuff was the most amazing food they ever ate.. I thought I must be in a crazy house?? What phonies... Plus the price is absolutely ridiculous. The waiter service was good, I'll give them that but otherwise... I mean the desserts? A piece of caramelized bacon suspended from a little bow (and arrow) contraption... or the straw where you suck a milkshake out? It tasked like nothing and was a gross texture. Honestly, people must be kidding themselves.
(1)
Waleed I.

Alinea I went with the tour menu. Due to the 24 courses, I won't write a bunch of comments about each, but rather primarily rank the dishes and mention the highlights for each dish. I prioritized the dished by a 1 (dishes I loved), 2 (dishes I thought were good) ,or 3 (dishes that I didn't care for). I had 11 #1s, 8 #2s, and 5 #3s. The pictures really do more justice for this place than my written review. To sum up this dinner, I'll say the same thing I told one of the sommeliers, "Thank Grant's parents for having sex." #8 Croquette Cheese filled and one of the first times I thought salmon roe actually complimented a dish, rather than overwhelm it with salt. #19 Octopus They hand this dish to you so I forgot to take a picture of it before I ate it. A well prepared dish. #1Chanterelle The presentation on this one was cool. It comes on the plate within a cylinder. Then, they pull the cylinder and the dish pours out on the plate. The flavor on the mushroom cream propelled this one to the top. #16 Apple Fresh flavors of apple and celery. Cool interlude between dishes. #15 Monkfish The monkfish was presented three ways: fried, grilled, and pate. Very good, but too normal for Alinea. #12 Duck They bring this one out on a pillow that is filled with juniper air and then puncture it, so there is this aroma of juniper. Pretty cool. The dish itself was good, but not memorable. #7 Black truffle One of the best tasting dishes I had. He knows how to use truffles. The serving dish was cool because it had an opening in the bottom. #6 Short rib One of the best presented dishes I had, next to the coconut. Layered with Guinness (beer) gel, it looked liked a piece of art and tasted great. I could have done without the peanuts. The rating was more for the presentation. #20 Yuzu Nothing special to me, but the flavor was good. It was a yuzu flavored with saffron and sprinkled with powdered sugar. #10 Chestnut I love maple so it may be my bias. The chestnut base had a good flavor too. #11 Persimmon Two things stood out on this one. The ginger liquid filled ball, it's explosive and I liked it. The brioche pudding was the star of this dish, very rich. I could bathe in this stuff. #14 Licorice cake It was a chocolate-licorice cake and it was well-executed, I could have done without the hay on the top. You are supposed to put the whole thing in your mouth without the use of your hands. I think women could learn a lot from this dish. #22 King crab Not for me. I didn't care for the gel around the crab and the rice on the side looked nice, nothing special on the flavor. #24 Skate Rumor has it; the chef calls this one, Master of the Universe. I forgot to asked why they served it with bananas, it was odd to me. And way too much powder on the plate. It was the only dish that I thought didn't work. None of the flavors went together. #21 Pinapple Like the yuzu, it was good, but nothing special. #4 Lamb One of my favorite for the presentation and the quality of the lamb. I would consider it a simple dish, each lamb piece with a different sauce, but it was near perfect. I also liked the change to chopsticks. It was served on this hot coal that seared the bottom of the lamb. That's hot. #5 Hot potato One of his signature dishes and for good reason. It's a warm potato ball in a cold soup with truffles. You pull the pin out and the potato falls in the soup. Again, the presentation and the truffles make the dish. #18 Venison Just way too much granola for the venison. Once you take the granola off, the meat goes well with the accompanying sauces. #13 Foie gras This was the chef's complimentary dish. I just liked the fact that I could get foie gras in Chicago. It was a foie gras mouse encased in cinnamon bun dough. Sweet goes with foie gras and it worked well. #2 Orange I'm certain there is cocaine in this dish. It's the one I still crave today. That olive oil ice cream is something Ben or Jerry should look into to. Looking around a lot of other people seems to like this dish, also. #3 Coconut I'll remember this one for some time. It had the best presentation of the evening. The coconut ribbon across the middle reminded of the 60s when brides use to wear white to weddings, I miss that color. Taste wise, the cornmeal cake was the star. #17 Chocolate - passionfruit, kaffir lime leaf, soy Not sure if it was the wine kicking in at the time, but I stared at the chocolate for a few minutes. Like in that one Seinfeld episode when Elaine stop having sex and she was starring at the tires go 'round and 'round. I just thought it was cool how they coiled the chocolate. #9 Caramel It came wrapped around a cinnamon stick, crisp on the outside and a rich, juicy bite of caramel on the inside. Great dish. #23 Bacon It's just bacon with a strip of butterscotch. I would take this one off the menu.
(5)
Ann H.

I was lucky enough to dine at Alinea a bit over a year ago. I took my mom there to celebrate her birthday. I could go on and on about each course in detail - raving about the presentation, the execution, the magical way they evoked such raw emotion (how does he do that?!?!?), how each bite had us looking at each other across the table wide-eyed and speechless. And, all of that is true. I could go on and on and write pages and pages about the experience (and it was that - an experience). But, instead, unlike my nature of long-winded expressions, I will simply say this: It has been over a year (1 year and 4 months) and we still go on and on with at length conversations reliving that evening, talking in depth about it and still get to experience the sense of awe, wonder, excitement and emotion that evening was filled with. It has been over a year and every couple of weeks our conversations still come back to that evening. That, to me, is true indication that Chef Achatz has achieved exactly what he intends to achieve.
(5)
Adam Y.

Ambiance was okaybut the service was excellent, the cuisine was innovative, challenging and playful, and the wine-pairing was almost spot on. I went there for my 22 birthday and somtime around thanksgiving. First time was difficult to secure a reservation (3 weeks in advance) but on the second time, my reservation was booked on a saturday night 4 days in advance. Both times, the receptionist was very nice about the booking. Entering in Alinea, I was immediately waited on every second of the way til I walked out the door. The server to table ratio is 1.5 :1 which is awesome. They seem to know when to talk and when to shut up, when to bring a meal out and when to wait a little longer. They were very polite and patient in explaining each course and wine flavor complementing it, the emotions it was supposed to invoke, etc. as I was not familiar with the culinary lingo. I would definately recommend the larger course and the wine pairing with. Their menus change constantly and its never the same two dishes. I wont go too much in detail with the dishes but experiencing it was worth the price to eat there. The wine pairing is a near perfect compliment to the dishes also. The whole experience, 20 some courses, lasted a good 5 hours and I was comfortably full in between. Overall, i recommend going there at least once if you live in chicago. Its not one of the best restaurants in US for nothing.
(4)
Jenn H.

I'm so glad I booked months in advance before my trip there. Despite the dress code - It was totally worth the experience. Everything else tasted terrible when I got back home.. I couldn't eat out. That was how amazing the food was. It was an amazing introduction to degustation.. How did they make the foam taste so awesome?? By far the best Michelin starred restaurant I've tried so far.
(5)
Shannon K.

Alinea is amazing in every sense of the word. Dining at Alinea is not just a dinner-- it's an *experience* that awakens all your senses. As my birthday present, my boyfriend took me here and we dined for nearly six hours until 1:00 am. (You can have your dining experience last as long as you want-- you'll never feel rushed, and you're treated like family. I suggest that you savor every bite because the molecular gastronomy technique is showcased at its best at Alinea, and you should immerse yourself in the total experience for as long as you can.) My boyfriend and I each got the 23-course dinner and paired it with wine. It was absolutely amazing-- we loved every bite. The potato "soup" was delicious and the "steak and potatoes" dish was ingenious. I don't think any review can even come close to describing how DELICIOUS and out-of-this-world the food tastes, but please know that all the five star ratings that Alinea earns is a true testament to its culinary art. The atmosphere is intimate with the restaurant sectioned into little intimate, dimly-lit areas that house only a couple of tables. No one takes flash pictures because no one wants to disturb any other diners. At the end of the dinner, you will be invited to tour the kitchen. Definitely don't miss this opportunity to see the chef at work and to see how the kitchen is a spotless, well-oiled machine. Everyone knows his/her job and everything is done efficiently and quickly. You will not be disappointed, and you will be simply amazed by your dining experience. Go on the website: ( alinea-restaurant.com ), enjoy the pictures, and definitely dine there if you are in Chicago.
(5)
barbara b.

This is not somewhere you just go for dinner. Alinea offers an unforgettable experience that is more like going to a culinary theater. Dinner was 4 hours long. We had 25 courses which included oxtail, halibut, cotton candy, and sorbet (like Dippin' Dots but in unique flavors like mango and cayenne pepper that melt in your mouth - they made you guess what the 7 different flavors were). All the dishes were presented in some unique apparatus. There was a bacon dish where the bacon hung like a hammock. There was a bubblegum flavored syrup that you drank out of a giant test tube. Each course had a unique twist that you can't find anywhere else. The atmosphere and the service were also excellent. They also offer wine pairings with each course. The only downside is that it's really expensive (as other reviewers mentioned). The "tour" which is 25 courses is $225 (plus wine, tax, tip) while the "tasting" is 12 courses for $145. Also, I made the reservations two months in advance. We all thought it was worth it (and I'm not just saying that cause I feel stupid having spent that much on dinner!).
(5)
Jay C.

I dont understand how a restaurant like this can garner anything less than 5 stars, aside from hmmmm, ....maybe the fact that getting a reservation here is so onerous it's almost not worth it, almost. actually it's worth everything. worth every penny spent, including the ridiculously expensive but so worth it reserve-wine pairing. It's been months since i ate here and only now catching up on my yelping but i am a huge fan and would fly out again just to eat here and fly right back to nyc. Now that Grant Achatz has succeeded w/ his second effort Next, i am hoping that he gets bored and looks for a new challenge here in NYC, where eaters are much more skeptical and harder to please.
(5)
Michelle H.

Been here a few times, and they never disappoint me!!! There's always a surprise in our meals, and the service is always exceptional!! Looking forward to the next visit again!
(5)
Shawn G.

I. Love. This. Place. Chef Achatz has truly mastered the fusion of food and art and consistently creates dining experiences that put to shame pretty much any theatrical experience I've had. The food is always spectacular, creative, beautiful, and entertaining. It's definitely among the most expensive meals you'll have, but it's so worth every penny. I do, however, have 2 main beefs with Alinea: 1) Certain dishes get too much play. If you go once this isn't a problem, but become a repeater and you're going to see some things over and over. This is OK, but some of them were mediocre to begin with; bacon just isn't all that great, the transparencies are cute, but not very useful, and the yuba is just not that tasty. 2) Every time we go I don't get to meet Grant. Last summer the final dish was a table-side preparation that he was personally performing for every table. We were the last people in the place and he left just before our serving, so we got the second string. This is... annoying; I had specifically stated up front I wanted to meet him because I hadn't on previous visits. I understand that he can't always be at the ready for every request, but it was a little bit of a slap in the face that we were the only people in the place whom he didn't serve for. That said, I still highly recommend you find a way to make a visit. It's an experience you'll never forget. Having eaten at the Fat Duck the week before my last visit I can honestly say Alinea is a much richer experience. A few words of advice, though: -Eat well the day you go. If you starve yourself and then go you'll be miserable by course 13. -Pace yourself. Let them know a few dishes in advance if you need a break. It's a several hour experience, you don't want to rush through it. -Don't get the tasting, get the tour. It's twice the food and price, but the tasting is like getting the Cliffs Notes of the meal. -Get the wine pairing. The sommaliers do an excellent job of finding the perfect pairing, and can work around your personal tastes. Well worth the cost. My biggest wish is that they'd move it a little closer to Dallas...
(5)
E D.

Best restaurant I've ever been to, by far. They do things with food that I did not know were possible. My advice is to go all out and get the full spread with the wine pairings. It is a total waste to go here and not do the wine, so don't be cheap.
(5)
Steven B.

We went to Alinea last night, which completes our trio of experimental dining (Moto, WD-50 in New York, and now.. Alinea). I have to say... Alinea is great. The entrance is really cool, the service is what you would expect, and the food is excellent. Achatz is indeed a genius, but in the end... the experience isn't really that memorable. I feel like he cut his teeth at Trio, and is delivering interesting, but not amazing food, in an interesting but not amazing space. What I would say tho.. is if you're going to spend $450+ on dinner for two... and you've got one place to go in Chicago, we'd still go to Moto. Achatz's food is interesting, but not amazing... which when you're dropping that sort of cash, you need to be able to walk away and remember your experience for months to come. At Moto we had exactly that... both for the service and food. So... if you haven't been to Moto, I'd go there first... if you have... Alinea is great, but it won't be quite as fantastic.
(3)
B I.

I went to Alinea for my birthday on November 8. My overall impression is that while it was a very interesting evening and worth the experience, I wouldn't do it again. There was something about the experience that was slightly sadistic. The insistence by the staff (presumably this is coming from the chef) that so much be eaten a certain way and in a certain order was very controlling. You were punished with dirty looks if you didn't do it the right way. On top of that they played a came of "guess what this is" with several of the dishes and wines. By the end I was purposely giving absurd answers just to see the reaction, which was typically kind of snotty. The point of controlling so much of the dinner seemed to be to craft a particular experience for the whole evening. It was all orchestrated. There was a clear arc and story to it. However, the peak of the experience was in the middle so the final courses, all after the savory courses, were a comparative let down. The sweet courses were a muddle and we left remembering those more than the peak. They were not memorable. I think that was intentional. It seemed they intended the high point to be in the middle, while you are the restaurant, not right before you left and went back to the outside world. Once we finished the last course we ready to leave, but they left us sitting there for a long while. I guess we had been bad. I expected to leave feeling I had been to gastronomic heaven. I left feeling a bit like I had been to the gastronomic equivalent of Club Hell in the Matrix movies. So, if you are in to that sort of thing, go for it.
(3)
Brian C.

An experience unlike any other, unfortunately with the price to match. Unique dishes, flavors, presentations, aromas, wine pairings, and everything combine to be probably the most memorable meal you will have. Too much goodness to even give it justice by trying to describe here.
(5)
Aric M.

A definite experience that must be had. The chef personally prepared the final course for us, and was a really nice down to Earth guy . Go for the full course and wine pairing, you will not regret it.
(5)
Chie J.

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. ( videos.howstuffworks.comâ€¦ ) 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
(1)
Zach G.

I'll start by saying that the food here really is unimpeachable. Every dish was surprising and inventive and technically difficult and beautiful and, on top of all that, delicious. The lowest points were merely very good, and the highest among the best few dishes I've ever had. It even winds up seeming like good value for money -- the night we were there the kitchen, which is open to the right of the entrance, was teeming with probably as many chefs as there were patrons in the restaurant. Swarms of them, bustling in relative order through the huge, open kitchen that looked surgically spare and clean. You're getting amazing food, it's obviously very labor intensive and difficult to prepare, and so you have to pay for the staff to make that happen. So why only three stars? This was the best overall food experience I've ever had, after all. The wait staff. Normally I don't discount stars for the staff, because it's the food that counts, but when you're paying THIS much money, it's important that nothing detract from the dining experience. You should feel comfortable and welcome and taken well care of. We were in an upper dining room with only three other tables active, and about 4 or 5 young men -- early 20s -- working the room, and they seemed to think that whenever they weren't actively doing something for a diner, no eyes were on them. Giggling and evidently talking shit about paying-through-the-nose customers in the adjacent dining room; playing little private jokes on each other at the table that they thought were over the customers' heads; and just generally making the environment almost uncomfortable. It wasn't just sophomoric; it was fraterniacal, word or no word. It really seemed like they needed a floor manager or something, to keep them in line. These misbehaving children needed some supervision. The sommelier was one of these young guys, and while he was nice enough, we had the following interchange: Him: Blah blah blah, wine pairings aren't scary, don't be overwhelmed, blah blah blah, we can customize the pairings depending on your tastes, we won't show you the food menu before you eat, blah blah blah, you just let me know and we can make something work together. Me: Great, yes, I'm definitely getting the wine pairing. Since we won't know the menu in advance, I'd just like to request that you make it as red-heavy as possible. Him: Well, see, there's a lot of fish. I don't really know. I don't really know if we can do anything. A pairing is really supposed to complement the food, you know. Me: Yeah, well. Maybe a pinot noir with one of the fish dishes? Seriously, just make your best effort and I'm sure I'll be happy. Him: Well, it will be really tough.... Wait, I know just the one! As the meal went, it turned out he was totally lying. He just poured me a bigger glass of the pinot noir that was earmarked for a lamb dish, with the fish dish that preceded it. Weak. Was it a good match? Yes. But purely by accident, and really what I wanted was variety, not just more of the same red wine. At the end of the day, maybe he should have just told me that he couldn't make substitutions, if he couldn't. We'd all have been happier. Overall the pairings were solid, with a couple that were really stellar (a madeira and a thick red douro, not a port). But did he even set the pairs? There were at least two sommeliers active in the restaurant while we were there, and I strongly doubt there were two sets of pairings. When we left, I was happy and full, and thrilled by the food. For most other fine restaurants we'd have paid around half as much and had food that was proportionally less-inspiring, BUT service that was just as proficient AND ten times more professional. Fix this problem, and this becomes a guaranteed five-star experience.
(3)
Carol L.

I highly recommend this place if you have $$ to spend. Alinea is by no means affordable. Its uber extravagant for frou-frou food that won't actually fill you up. (I ate a few pieces of Fannie Mae chocolate and some Garrett's caramel popcorn afterwards). 5 stars though, because after you get over the fact that its $$$$$, the food, and service, was phenomenal. You're not paying for the food, you're paying for the entire experience. The restaurant has no signage outside, except for a well dressed guy standing in front. He opens the door for you. Before you is a short hallway, with wavy planks of paneling to the right, pink lights illuminating them. My friend and I walked to the end, only to realize that it was a dead. For a brief second, I was confused, unsure what to do. Then miraculously, a "wall" slides open and you see the entrance of the restaurant, with 2-3 people greeting you. Its like an amusement park ride!! Service was awesome. The well-dressed servers were attentive, and some even had a sense of humor! The restaurant was a little chilly, so I asked the waiter for a glass of hot water. Not only did I get a glass and a hot pot of water, but they also gave me a pashmina! Wowee. Food - taste, smell, touch, sight. The only thing missing is sound! Each plate that came out was incredible, talk about avant garde food. The interactive senses were seriously at play here. Highlights: - Dessert served on top of a pillow that expelled scent of lavendar - Dry ice thingy that "erupted" with billowing white fog scent of "grill" served with kobe beef and mashed potato cube. - An individual bacon drizzled with maple, hanging from a thin cable contraption - One spoonful of the most delicious "tortellini" that exploded with flavorful juice and...caviar? Wanted more. Delicious! - One slurp of truffle with potato, served in a little shell with ingredients strung on a needle. From beginning to end, we were constantly surprised by presentation and taste. Sweet onion cotton candy?? If you are a foodie, and have saved up some $$ for a fantasy food experience, you must try this place!
(5)
Dan N.

We went here on our last trip to attend our daughter's graduation and obviously went in with high expectations -- in terms of inventiveness, those expectations were met, but in terms of food, there was a great deal of inconsistency. It was a culinary experience, but I found some of the selections were more gimmicky than anything else (for example, the leaf that was supposed to taste like an oyster etc..). Most disappointing was the chocolate desert which was more of a show which I got bored after a few scoops. All in all, my suggestion for a better meal in Chicago would be Sprout for a true tasty dinner.
(3)
Mel G.

Food is awesome - presentation/taste/pacing/ordering/etc. Wine pairing is not well paired or necessary. If I go back, I'll order by the glass/bottle.
(4)
John O.

Simply put: the service and food were so amazing at Alinea I didn't minding dropping $500 on the extended menu with wine pairing. I've never said that before (and I will probably never say it again). Alinea is definitely a "culinary experience" and not just eating out. They even made some special new dishes just for my wife because she was a vegetarian. All in all, if you can afford it, you should make it a point to visit Alinea. I would say that you can probably just do the shorter menu and still have a great experience but like I said already, I have no regrets about going all the way!
(5)
Drea E.

Dinner at Alinea was delicious. I can't even describe how good the food and wines were. I can't say that I loved every course, but I sure walked away from dinner thinking about how to work some of those Alinea flavors into my dishes at home. One thing I'll say- I'm not sure that kind of food is really for me; the "gastro-pub" type food. I try to go out of my way to eat whole foods, and all that manipulation didn't really go over very well with my body. The food at Alinea was amazing, the flavors were stunning, and every bite surprised. But for me- well, to put it delicately, my body couldn't really process the food. It actually made me pretty sick. Which, was kind of a buzz kill. That said, I'm so glad we went. It's something I've always daydreamed about, and the experience met all of my (very high) expectations.
(4)
EurJean C.

I'm a little embarrassed to admit I called Alinea to make a reservation the day after I booked my flight to Chicago. I couldn't resist the chance for the Alinea experience I have been hearing and reading about for years and I didn't want to risk second thoughts on the part of my dinner companions. Do: plan for a leisurely meal, dress up (there is a dress code), be able (and willing) to forget price for one evening, and build up a healthy appetite beforehand, follow your server's directions (to avoid food disasters - lets just say I had a tapioca accident) Don't: forget to mention food preferences or allergies, be afraid to try new things, expect a single "main" dish, choose dinner companions you can't spend three hours straight with (no flat screens or music), memorize the menu beforehand (ruins the surprise) We had the touring menu and chose to forgo the wine pairing (not all of us were big drinkers). Instead, we ordered champagne to begin and a bottle of red wine for the meal. I can't begin to describe every dish we ate (some were quite mysterious even now), but a few of my favorites were the roe, foie gras with kimchee, and yolk dishes. No need to memorize or photograph every dish, you'll get to take home a copy of the menu. The service was attentive and smoothly delivered (without being snooty), the decor was modern and understated, and the experience of exploding, swinging, erupting, melting food is both surprising and delicious. I won't say this is/was the best meal of my life (mom's home cooking is hard to beat), but it is definitely the most memorable dining experience I've ever had and (in my opinion) worth the cost. Note: While waiting for our coats in the hallway, we caught a glimpse of Chef Achatz hard at work in the kitchen!
(5)
Hilary J.

What an incredible meal! Alinea rocks in all facets, from service, to food innovation, to check presentation. Exceptional meal, exceptional service. The food is incredibly innovative, which I adore, but some of my less adventurous friends would be sorely disappointed had they joined us. No picking which ingredient you want or don't...it just arrives in perfectly timed & orchestrated intervals throughout the night. And plan on being there for a while...our "tasting" of 12 courses took 3 hours for 5 of us. So go with people you like and enjoy talking to! I strongly recommend doing the wine pairing with the meal. Its expertly paired and a really nice addition to the flavors of the food. I wish I could afford to eat there more often ($360 tasting w/ wine pairing + lovely Cook County tax), but I hope to venture back at least once a year. Do it. Savor it. It's a meal you'll cherish for the rest of your life!
(5)
Hannah Y.

Expensive? Yes. But the meal of a lifetime? Exponentially yes. My boyfriend and I are, admittedly, food obsessed. Is 87% of our relationship based on our mutual love for food? Maybe. And so, with no gift certificates or special favors, we celebrated that fact by making the trip to the holy grail that is Alinea to celebrate our one year anniversary last last December (i.e. December 2007). It was fucking heaven in a plastic straw doused with white truffle oil and infused with juniper scent. We now live in New York and I'm still getting familiar with the food scene here but I can say with some confidence that no restaurant here will replicate what we experienced at Alinea. The service is top-notch. There are about 5 or 6 people that attend to your table and if you're like me, self-deprecating to a nasty fault and self-resourceful to the max, you will feel silly at first having so many people attending to you. But, advice: Indulge in the pampering. You are, after all, paying for it. Note: They give you a menu at the end of your meal displaying every indulgence you stuffed down your gullet. Note: Opt for the 24-course tour. Doy. Note: You will be full. Disgustingly, delightfully full. Note: Should you decide on the 24-course tour, your dinner WILL take 5 hours. Note: If you close out the restaurant, they may let you into the kitchen before you leave so you can meet the wondrous chefs who created the works of magic you took seconds to suck down. Note: The experience is worth it.
(5)
Peggy C.

Alinea-you broke my heart. We live in San Diego and for our 50th anniversary celebration, my husband and I decided to fly to Chicago for one day the sole purpose of dining at Alinea Chicago was experiencing severe weather and our plane from San Diego was delayed. I called the restaurant from the SD airport,from the plane when we arrived on the ground in Chicago and from our cab--each time telling the staff we were moving heaven and earth to get there for our 9:30 pm reservation. The front of the house was unsympathetic and the chef was irritate at the thought of our late arrival. I said we would eat quickly--I said we would eat half the items on the tasting menu. I even asked if we could pick up a doggie bag and eat at our hotel. The staff called when we were within 5 minutes of the restaurant and said tough they would not honor our reservation (we would have been one hour late). So, Alinea, your cuisine might be world class but it lacks one ingredient-heart.
(1)
Jason B.

I am a little slow in doing my yelp reviews but here goes... We went here for my wife's birthday in July and having now been to what some may consider the big three in Chicago (Trotter's, L2O and Alinea), I can truly say that Alinea is far and away the best dining experience in Chicago. From a pure flavor experience, you are dealing with an outstanding restaurant but it is the creativity and uniqueness that separates Alinea. Having the centerpiece of the table being greens that later get incorporated into a dish was a surprise and the truffle explosion while being an Achatz standby was a fantastic bite among others. We will be back to Alinea to see how they can surprise us next.
(5)
Tayson H.

Just a heads-up--you won't get a meal at Alinea--you get an EXPERIENCE. That's really the best way to describe it. Starting from the minute you enter the unmarked double doors, followed by walking down the long hallway lit my warm red lights (reminiscent of a fashion runway) to the hidden door that magically opens as you walk by it (a la Get Smart). And that's just the entrance! You'll be greeted by a warm, knowledgeable, and FRIENDLY staff ready to attend to your every dining whim and answer any of your curiosities. Now, for the food! 20 courses of delight--best 3 1/2 hours of dining I've ever had. First up, a trio of edible "shots"--Lemon, Apple, and Squash flavors. Then golden trout roe on top of coconut mousse and pineapple foam with a licorice sauce. Next up, a shrimp stick eaten with your hands and dipped in Miso mayo. Right next to it was a take on Vietnamese "chao tom"--compressed sugar cane flavor + shrimp and mint. Monochromatic "white dish"--halibut with black pepper (bleached white), vanilla, and lemon. Apple with horseradish and celery juice...in a shot glass...culminating in a liquid explosion in your mouth! Now we get to some really interesting stuff--a rabbit trio (parfait, rillettes, consommÃ©) served in an egg shaped babushka. That means the parfait was on the top layer, the rillettes (with blood sausage) on the middle layer, and the consommÃ© as the bottom layer. A-MA-ZING. Next, I smelled smoke. What is burning?? Ah, the staff bring out burning oak leaves! And somewhere in that mix sits a scrumptious pheasant dumpling with green grape and walnut nestled inside. Now it's time to use our hands to play with food: ravioli skin + short ribs + olives + blackberry + smoked sea salt = the bomb! Next is a shot of cold potato, black truffle, and butter. Following that is a "pigeonneau"--that's squab prepared foie gras style and resting on top of a puff pastry--DELISH! But my FAVORITE dish of the night had to be the Black Truffle "explosion" with hint of romaine and parmesan. Let me tell you, after eating this, everyone at my table took a moment of silence to savor what they just experienced. It was THAT good. No joke. Now that we've worked our way through the savory dishes, it's time to "warmup" to dessert by consuming a pineapple and ham infused crisp (tastes like the best Hawaiian pizza you'd have), butterscotch and apple flavored smoked bacon, and a caramel popcorn "shot". OUT. OF. THIS. WORLD. If that wasn't enough, now on to the REAL dessert: Earl Grey shortbread mixed with lemon curd, pine nuts, and caramelized white chocolate. Bubble Gum "straw" with tapioca balls that you suck right out of the straw! To Finish, a fantastic chocolate dish with blueberry, honey, and peanut that just sets the mood right for the end of the night. And to boot, the staff took us on a tour of the 2-story, 3-dining room, space and, of course, I couldn't resist picking up Chef Grant Achatz's cookbook. If you couldn't tell by now, this dining EXPERIENCE blew my mind--the best I've had so far! I can't recommend Aliena enough if you happen to be in Chicago. Or you could do what I did and book your flight to Chicago around a successful reservation to Alinea. Trust me, it's worth every dollar (and you'll spend a lot of dollars here). Alinea does not disappoint. I wish I could eat here every night.
(5)
Michael D.

What more can be said about Alinea. I mean, we could go on and on about tastes (like the amazing piece of Wagyu ribeye tartar I had with a sauce made from balsamic vinegar aged in whiskey barrel and the oil was the fat rendered from the wagyu...yeah...insane) or the service (they are veritable treasure troves of information about the food, wine, and history), but why go into such detail. Why? I'll tell you why, because people need to understand that this ridiculously priced restaurant is...dare I say...worth every penny. I mean, you're looking to drop close to $300/person when you go here, that's a fact, but one I am going to say you have to do. So the food is art. That's the first thing you need to realize. The presentation (most of the apparatuses are for sale on the website) is as important as the taste. For instance, I ate a dish of a piece of bacon which had been dipped in butterscotch and dangled from a tightrope. Yeah. Also, if there is a "scented pillow" involved..just hold your nose. It can get a little overpowering, but remember...it's art. Conclusion: I'm not going to describe all 20 courses cause it's useless...yours will be different. If you have money for an experience, do this. You'll never forget it.
(5)
Terry H.

If you're reading Yelp to decide to go to Alinea, stop reading, and just call to try to get a reservation. Amazing, once in a lifetime, incredible culinary experience. I thought that Alinea was like Moto (also amazing), but it's worlds apart - in great ways. Each course after course was spectacular. I don't want to give 'spoilers" away on the experience, because it was just that - a great experience. Same with the food courses - since Chef Achatz changes the menu it just is a visual and I hate to type it again, but amazing. At one point I mentioned to one of the waiters, that I was expecting a 'throw away' course, you know the course, a "non spectacular" palate cleanser or something - and he said, oh, that course is coming - so great service, sense of humor, Chef's family (and I mean that in the exceptional customer service, from every person at that restaurant works in harmony - no necessarily related). I had a co-worker who was going 3 weeks to Alinea after me, and I didn't share a word about the place, and we both compared notes afterwards, which 3 weeks apart, some dishes were different, presentations, etc, so it's best not to know. There isn't anything bad or negative I can say about this place. Was it pricey? It was worth EVERY SINGLE penny, and I would do it again, and plan on it.
(5)
erica f.

Ok, so i don't think i need to go into details about each course, i mean, its all pretty fantastic. I'm giving 5 stars for the experience itself. If you have the financial means and are looking for a unique and very well done/organized, formal dining experience Alinea would be the place to live it out. My smoke slave and I did the TASTING but I highly recommend the TOUR (the tables on either side of us were indulging in the tour which has many more courses and are even MORE involved and intricate than the tasting)... I guess I was feeling cheap that night. Not only was the "food" amazing and presented in a really great way, we were doted on by multiple people-but not in a chaotic/hoovering fashion-from the beginning to the very end (about 2 and a half hours of grazing). And everything we consumed was explained and elaborated on, esp. the wine. So find yourself some dough and go!
(5)
Toby B.

We went here for our 1st year anniversary. This was definitely thematic to celebrate our 1st year "journey" through life and the journey we went through with the Tour menu and the wine paring. As with any journey in life, you experience the same emotions with the Tour...surprised, pure ecstasy, shocked, delighted, humbled, flabbergasted, laughing (especially when you experience something completely unexpected in your mouth), satisfied, maybe in tears (when its over and you have to pay the bill). If you could experience a lifetime of emotions in 5 hours, wouldn't you want to understand how food could do that to you?!?! I know...weird that food can do that to a person, but that's the only way I can express how extraordinary Alinea is.
(5)
Britt W.

I'm three years late on this review but I can't help but pile on the praise for this one of a kind restaurant, so here it goes. I maintain a fantasy to do list that helps me keep track of restaurants, hotels and attraction all over the world that I want to try. Trio in Evanston, IL was on that list but every time I visited Chicago I couldn't justify taking a long cab ride into an area I was unfamiliar with just for a meal. Then one day I read in some travel magazine that Grant Achatz was opening his own restaurant in the city. I was about six weeks out from my next trip to Chicago so I made a reservation. There isn't much I can say that the 180 reviewers before me haven't already said but I'll put my own twist on the Alinea experience. And forgive me if this analogy is a little crude but I think it works. Alinea is to eating what a Roman orgy is to sex. There I said it and I'm going to stand by it. Alinea is over the top and unlike anything else in the mortal world when it comes to food. Once you sit down in your normal chair at a normal table you will have done the last familiar thing that you typically associate with eating. Is the food served on a plate or in a bowl? No....well at least it isn't for most course. Do you eat it with a fork or spoon? Typically not. Will you eat food in ways you never imagined? Yes. And that is part of what makes Alinea so special. When I signed up for the 27 course with a wine pairing I expected it to follow a traditional tasting menu. Begin with an amuse bouche, move onto an appetizer or two, soup, salad, fish fowl, beef, cheese, dessert, petit fours, check, pay and goodnight. As each course progresses the wines grow darker and bolder and end with something sweet and syrupy. Not so at Alinea. You are all over the place right out of the gate switching from beef to fish to vegetables to soup. And the wines bounce back from red to white to sparkling to port. And it works. In fact it works so well that I am surprised more restaurants aren't trying to break the mold and copy Mr. Achatz. The service is flawless and anything but intimidating. Each server is very well educated on the preparation of each dish as well as the origins of the ingredients. Being a total food geek I asked several questions about each course all of which were answered as if I had sent in my inquires prior to my arrival. Alinea is expensive but if you love food and want to be entertained for four hours in addition to being very well fed it is worth every penny. I'm going back in 2009 and can hardly wait. In my opinion if you are going to truly experience Alinea you have
(5)
Moses S.

Everything you've heard about this place is mostly true. The food is experimental and challenges your conceptions about what food should look like, taste like (based on what you're looking at) and the whole performance of food as art. I do agree with another reviewer that while this was a dazzling array on the five senses, it did not leave satisfied from an eating perspective. There wasn't really a course that I enjoyed to the point where it was memorable because I enjoyed the taste, mostly remember things because of presentation or surprise of taste vs what i thought it would taste like looking at it. The only thing that I did not appreciate was the fact that the servers were joking around audibly and quite frankly, were distracting. It was as if I was being served by frat house brothers that decided one day to be servers. There is one course that needs to be lit and while a server was placing this dish on the table, another server stated something to the effect of "I like how that went up in flames, kinda like your music career". While funny, I expect that at Chilis or TGIF, not Alinea. That was definitely one of the major drawbacks. Finally, just a note to those who want to go, I would highly recommend just taking a 5pm or early slot. WHY? because you won't have anybody break the magic of what is to come and can discover each interesting point of each dish un-adulterated by someone nearby who might be ahead of you on the menu. just my 2 cents.
(4)
Robyn C.

WOW, when can I go again? Seriously, if you have the means, definitely go. Atmosphere - freaking awesome (enough that I am almost swearing about it) .. not stuffy, not pretentious, staff was friendly, nice and knowledgeable. Favorite meals of the night: Corn - SERIOUSLY - it's just corn, but man it was so flavorful and ridiculously delicious Poussin - Alinea's Chinese takeout... awesome and such a cute presentation Pork Belly - UMM how can you not like pork belly that is secretly cooking inside the charcoals? So flavorful, so scrumptious and perfectly cooked. Balloon - just plain fun - good times!!! Tropical Fruit - took everyone ounce of will power to not climb on top of the table to lick everything off. I walked away full and satisfied. My expectations completely met for spending an exorbitant amount of money and yes, I would do it again.
(5)
M B.

Unbelievable meal! The presentations are out of this world. The service was excellent. The wine list is impressive but we wish there were a few more slightly affordable options! Our only complaint was the courses were a bit too salty and they seemed to use a lot of miso. My portion of the pork belly was completely salt crusted and inedible. But the dessert masterpiece was so awesome! We will definitely go back. I also wish they had little stools for purses, most really nice restaurants we've been to have those!
(5)
Anne C.

Culinary experience of a lifetime! When I think about our meal, I can still taste every dish because they were all so memorable. From the moment you step into the building, you are transported. The dishes are mind-blowing and the service is impeccable. My favorites were the lamb 86 and the green apple balloon. Truly incredible!!
(5)
Simon K.

There isn't much more to be said about this place. If Michelin's 3 stars can't convince you, what can I say that will? Oh what's that? My word actually means more to you than Michelin's? Well, I guess I have no choice but to write for my adoring fans. (Additional apologies to the fans who have been waiting for the first review of 2015. To make up for it, I'm reviewing Alinea, the best dining experience I've ever had) I'll keep this relatively short: there is no bad course. There are weird courses, unique courses, things-you-would-never-think-to-do courses, but no bad course. But it's not the absence of bad courses that makes this restaurant so special but instead, it's the unbelievably amazing courses. The hot potato, cold potato bite serves my favorite vegetable in 2 ways that are combined in the mouth that explodes your taste buds. The Pork Belly and Parsnip that were simmering in the fire that cooked the previous dish was delicious. The corn with truffle, manchego, and sherry was literally the best corn dish I've ever had. But nothing compares to the dessert at the end. The frozen coconut. The completely wrong textured fruits. The delicious sauces to dip everything in. The way the entire table acts as the dish to hold the dessert. Truly a once in a lifetime dessert. I know the price is ridiculous but just find that special someone and experience the best restaurant in Chicago.
(5)
John T.

I surprised my better half with an overnight trip to Chicago and Alinea for our anniversary. Decor: Minimal. The dining area and restaurant as a whole does not offer much. The very lightly decorated walls and hallways leading to your table may leave some wanting more but I found it terribly appropriate. Very few distractions to take away from your dinner companion or the meal. Dinner: Incredible. 18- courses. Each different from the other and very carefully assembled. Plating and presentation are precise and inventive. For an 18 - course pris fixe menu I was very impressed that none fell flat. It's very difficult to please a palette of a stranger that's not choosing the dishes they order and Alinea nailed it. Service: One of the more memorable parts of our dining experience was the demeanor of the staff. For a restaurant that knows it's worth in the food community that staff carried themselves with modesty and simple charm. Table side jokes and conversation made our evening even more special than it already was. Alcohol: We were presented with a few beverage options, and we decided to nix the pairings and just order a bottle of wine. The sommelier was courteous and engaged. We asked a lot of questions, mostly to pick his brain. He didn't rush us in the least bit. Cost: Everything you've been told is true. In the end we probably spent around $750. Worth it. Bonus: At the end of your meal they provide you with a printed menu that describes the plates served that evening. They customized ours with a happy anniversary message, unfortunately we forgot it in our cab at the hotel. When we returned to Ohio I sent the restaurant an email hoping they may reprint and mail it to us for a cost; they were quick to respond, I had it 2 days later and they refused my offer to make a payment. 5/5.
(5)
Patty C.

This place is fun and entertaining. They engage you in the meal and challenge your senses. The food itself is good, but not great. It's really for the experience. A food adventure. You really need to be open to trying new things and concepts in order to enjoy this experience. So, think before going, and don't fault the restaurant for what it is. Consider yourself informed.
(4)
Ed Q.

While I may not be a "foodie" -- as evidenced by my review of Senor Tequila below -- I enjoyed every second of this dining experience -- and it truly was an experience. From the brioche foam, to the dehydrated salsify, to the helium-filled green apple balloon, everything was truly phenomenal. The preparation and presentation of every dish was sublime. Other than one dish ("Graffiti"), I found myself wishing for more. I believe Graffiti was the start of the dessert courses, and if it had been served without the balsamic spray, I suspect i would have found it more enjoyable, but I digress... The wait staff was phenomenal -- not uppity and pretentious as you may expect from a three-star Michelin restaurant. They were engaging and courteous, never obtrusive or douchey. A great experience over-all.
(5)
Daniel B.

It's absurd. They could take a suitcase full of twenty dollar bills, caramelize them and force feed you them one at a time for four hours and it would still be delicious. Which is kinda what they do. Our expectations were incredibly high, almost impossibly so. It's the kind of thing that happens when you have ten years of good press and shiny shiny. Here's the thing though... they actually might have been exceeded. Which is also kinda ridiculous and very much unexpected. It's theatrical without being stupid. It's delicious without being pretentious. It's fancy without being overly formal. I can't believe that I'm saying that a place that sets a bird's nest down on the table and says "you have to find the next course inside of the nest" actually seems down to earth. But it does. And perhaps that's the magic.
(5)
Matt G.

I dont get why people start reviews about Alinea with 'i cant add anything that hasnt been said in the last 1500 reviews'..what?? Then why are you writing the review. I booked these tickets a month or so out. I dined on 01/16/15. You need to purchase the tickets through their website. You pay up front for the meal, taxes, and gratuity. For two people the total was 702 dollars. Before wine. The place isnt cheap, its not a meal its an experience, and its awesome. If you dont buy wine or drinks, you simply get up and leave at the end. The service is unbelievable, the staff makes you feel comfortable right off the bat. We arrived about an hour early and my brother asked the hostess if there was anywhere within walking distance that we could grab a decent cocktail. The lady walked us herself...in the cold...to a joint next door which was very nice while we waited. Awesome. Now the food, i didnt want to be one of those people who took pictures through the entire meal, seems annoying, and would change the experience. I only took one photo the dessert at the end. The food is tremendous. Thats the best way to describe it. I caught myself at times almost eating too quickly, you just have to slow down, realize what you are tasting and enjoy. You may not leave this place full or stuffed, but you will be satisfied. This place leaves you thinking, how many places do that? There are few dining experiences actually worth over 700 dollars, this is one of them.
(5)
Tierra M.

Outstanding. Everything you could ever imagine a highly enjoyable food experience to be yet nothing your taste buds have ever experienced. Seriously, splurge, go, experience life and add this place to the list. That is all.
(5)
Keri F.

This place is like that Great Movie that you talk about for a week later.... maybe even a lifetime. We are not those kind of people who can afford a place like this, but we had to do it, at least once. Yes, it's an ungodly cost, but after stepping into the smoke filled red entrance... the trance of exceptional dinning overwhelmed me and I haven't thought about the price again. You're either a foodie and want to know about this or your not. If your not, then just go look elsewhere. If you are, this is the experience you want. Food is truly art. You sense it: see it, smell it, taste it, touch it, hear it. Alinea wraps them all together in an expertly timed and perfectly delivered method(s). With the exception of one item, we have eaten all these food pieces before. Yet they have never been eaten like this before. Out of 15 courses, only one was just "good." The rest were exceptional. This restaurant has really made me rethink "food," a basic life giving element. What have I been doing with food my whole life? Is it just to sustain my life? Or is it life itself? Does it breathe fog from eggs? Is it a spoon or fin? Is that pork or fish, and why can't I tell? Can it be raw or cooked? Is this a picture or food? Can we cook ON fire or IN it? Is a dragon claw FROM fire, or water, or earth? Can olive oil be a solid? How many ways can you serve a clam? Can food contain helium and still be safe? Can something so little fill me up? If it's done right, you get the answer to all of your questions, even if you have to ask a new question every time. This is not dinner, this is an experience.
(5)
Liz P.

Alinea....simply incredible, stunning and deserving of all the accolades!! The tasting menu is well balanced, perfectly temp, masterfully orchestrated and insanely delicious. The plating looked amazing and the food taste even better. The helium balloon was unexpected and utterly amusing. I'm not usually star-struck when I see superstars in LA. However, when Chef Grant Achatz came out, to our table to perform his exquisite dessert finale. I was totally in awe of his talent! I wished I had brought his cookbook with me that night for his autograph. I love Christopher Kostow's beautiful creations at The Restaurant in Meadowood, Napa Valley. I think Grant Achatz is slightly more avant-garde with his edible masterpieces. I only wished Alinea was located in Calif. Sigh. Although, Alinea is definitely worth a flight to Chicago...even in a blizzard. :-)
(5)
Anjali S.

What an experience from the spectacular service to the presentation and taste of each course. Everything was phenomenal
(5)
Elizabeth F.

An experience! The food was good but not as savory, more sweet. The staff is fantastic and the kitchen! It's like a work of art to see them cook. A must for any food lovers. Only wine and beer to choose from and the plates like any high end restaurant are tiny. Great for special occasions.
(4)
ML ..

This is a fun restaurant. It's inventive, creative and for the most part pretty darn delicious. I think we had one or two dishes that we were like oh okay, that was good but not fantastic. Service was great. Would definitely go back for a special occasion if they were in SF.
(4)
Hollina U.

Alinea had been on my list for the last 18 months, and I finally had the chance to come here last night. We were served 16 courses in all, seated around 5 PM and finished eating around 7:50, and lingered a bit, so overall there for about 3 1/2 hours. It was a spectacular journey, and a great experience, but I won't give it 5 stars, because as amazing as the food was, I don't think I'd say it was worth the hefty price tag. There were some dishes that I was like--- this is phenomenal and OMG GOOD, but other dishes that were just average--- and I think for the price, you would expect to be blown away by every dish. My favorite was an eggplant soup dish, a cold potato/hot potato concept they had and the famous final dessert course where they create a piece of artwork on your table, right in front of you. The mix of coconut, mango, passionfruit and chocolate was absolutely delicious--- and it was so fun eating by scraping food off the table! Service was spot on--- the waiters had a great sense of humor, were so helpful in explaining everything that was being served in front of us, and weren't too hard on the eyes either. :) AND the chef who came out to create our final dessert course for us, Michael, was beautiful and his voice was so sexy... Anyway, I degress. Sometimes places like this can seem intimidating, but the staff were all so welcoming and really enhanced the experience. Overall, it was a great journey and I'm glad I was lucky enough to enjoy it. They gave us the menus at the end of the meal so that we can see what we had for each course, which was really neat.
(4)
Angelo L.

Somewhat disappointed with the food. There was a lot of showmanship, but I think the dishes themselves were not quite as good as expected. For example, there was a balloon desert that was cool but I couldn't even finish it.
(3)
Harvey A.

Dinner theater at its finest. Can't add much to what's already been written and said about Alinea. Service is casual which is perfect and the food is unique and an experience. If you're in Chicago and want to have an experience, no doubt Alinea is the place.
(5)
Customer X.

My husband brought me in this Michelin restaurant for my birthday. The entrance of the restaurant is original and mysterious thanks to the exquisite lighting. We thought it was truly over-priced for the food you get. There was a lot of effort to make the presentation original. Nevertheless, the combination of flavors was off for striving too hard to be original. It didn't tasted that good, even the dessert. A lot of fluff, but not any outstanding flavors on our plates. The service was good, but the atmosphere of the restaurant seems pretentious overall.
(1)
N S.

I had no idea what this place was about as I was in Chicago on a quick business trip and was asked to join some friends and colleagues last minute. It's incredible! By far the best restaurant I've been to. Looking at the menu and prices, you try very hard to find something wrong with it, however, it's simply just fantastic. For the six of us, the bill was easily over $2k, so be prepared to fork over the card!
(5)
Dane K.

Simply AMAZING. What can I say that hasn't been said? (Too much, I actually wrote twice as much as this but it was too large for Yelp!) First, the food... Geniusly presented. No matter what anyone might say, it really is unlike anything else. We had the 24 course tour. And what a tour it was. Every course came in some unique fashion. Everything was well thought out, the flavors melded together and contrasted perfectly. The wine pairings were dead on. Occasionally there was too much to know about what you were eating, and even after the waiter explained it for a good long minute, it was easy to forget parts of what was in everything. That was part of the fun, though, because you could sit and really try to decipher everything, much like you might for a fine wine. Word of caution: a good amount of what Alinea is all about is surprise. Is too much press a bad thing? Possibly. If you're planning to go, I wouldn't spend a lot of time reading reviews, looking at pictures, reading press articles. It ruins some of the surprise and takes some of the fun away. If you haven't been but plan to go, you might skip over the next few paragraphs and go straight to the end. I feel as though I would have benefited slightly by knowing a little less prior to going. If Alinea had its own Academy awards, the awards from me would look something like this: Best sensual experience: Rabbit. Brought to the table covered in a Autumn in a glass filled with the smoke of burning leaves; the waiter lifted the glass and lets the smoke waft. It smelled and tasted amazing. Best sweets: Crabapple, served with three gelatinous sauces: eucalyptus, olive oil (strangely interesting as a jellied sauce), and cheddar cheese. Close second: some sort of puff encrusted foie gras (which we were told was a "gift" in order to make it "legal" in Chicago). Most unexpected flavor: during the raspberry course, just when you thought it might be as expected, you bite into red pepper taffy that just pops out at you. Perfectly melds together. Oddest method of eating: Quince wrapped in prosciutto, served at the end of a long antennae. When eating, your hands stay away and you bob your head in and eat it off the tip. It reminded me of a sexual act and I just had to laugh at the time. Best savory tasting course: Either the rabbit or the squab. Best wine pairing: There was a New Zealand Syrah that was among the most peppery and complex wines I've had. Most unusual ingredient: So many unusual ingredients (to most, at least). Pickled huckleberry, squab, cured trout eggs from Michigan (supposedly 15 hours old), cask aged Belize maple syrup---Blis. The restaurant was bustling with people. There were a ton of people dining, and a ton of people working. Everything was well partitioned, though. Service was good. Somewhat robotic, but in a good way. Somewhat casual, but in a "not stuffy" way--as opposed to a casual because we're lazy way. We had 4 or 5 people who seemed to be serving us (we seemed to have two waiters, a few expeditors, sommelier for wine), but it still felt personal. There was one minor service hiccup that was probably the result of too many people doing too much different stuff all at once; one of the waiters came to give us new glasses and take our glass of wine that was just freshly poured by another waiter less than a minute before. We told him, and it was not a big deal at all. The wait staff was willing to engage in conversation and even crack jokes, which is always welcomed by me. Upon leaving, the waiter also led us to go inside the kitchen, which was also a nice treat. The food here is art, and many apparently feel the need to bring their cameras. That's perfectly OK, but I wish everyone had enough respect for my $900 meal that they'd turn the flash off while taking pictures. There were some great people watching opportunities. Chico's was definitely in fashion for the women, many of the older women there were ber-stylish. I'm not sure I agree that a "jackets required" policy for men is necessary for this type of restaurant. There were a lot of men in unmatched blazers, and it just seemed unnecessary and too old school for such a cutting edge restaurant. The only question left somewhat unanswered in my eyes: is it really the #1 restaurant in the country--or even Chicago? We pondered it while we were there, looking around, wondering "could it be?" I'm honestly not sure of it, but I'd put it at either #1 or #2 of the top dining experiences I've had (for those that are curious what the other contender would be, that would be Tru---but maybe that was exceptionally amazing to me given that we were in the semi-private dining room). Alinea is a foodies paradise, and something everyone should experience. It's definitely way up there in the rankings, and after going to a place like this most other restaurants will pale in comparison.
(5)
John K.

17: Birthday Ball And being that it was the GF's birthday, the kitchen sent out an additional course in celebration. Pro tip: If it is indeed a special event, perhaps let the restaurant know in advance. After seeing this dish, other diners proceeded to say it was their special day - not sure if the kitchen could accommodate something they clearly prepare in advance. But moving on to the dish itself, the birthday ball was tempered with dark chocolate and a piece of dehydrated birthday cake, vanilla ice cream, and chocolate cream. Our server poured a vanilla creme anglaise tableside to "unwrap" the present. Very cool. 18: Milk Chocolate Pate sucree, violet, hazelnut And for our final course - modernist art on the dining table. The paint? 40% Tainori milk chocolate, frozen violet sugar, violet sauce, creme fraiche, candied basil, crispy brown butter, frozen milk meringue, and pate sucree. Armagnac butterscotch and hazelnut and feuilletine rocks provided some texture and richness as well. With liquid nitrogen, the milk chocolate was used to great effect to create a gelatinous "tart" that was creamy and light - topped with the candied basil, milk meringue, and crisp brown butter. And with that, our three-hour three star experience in Chicago came to an end. Presented with the additional check for wine for the night, we reflected on one of the best meals of our lives. Exemplary service was personable and not stiff. The dishes were a display of both show and technique, but most importantly, exceptional taste. While the creativity was clear, there was a reason behind every ingredient and element to each dish. And while $800 for a meal is understandably a ridiculous sum for most of us, it's worth it at least once if you have the opportunity. It's a learning experience to be sure - you can't help but understand food on a new level.
(5)
Matt S.

I took 3 of my poor friends to this restaurant, Spent around 2K. Worth every penny. We've been to most of the top restaurants in Chicago (one being Charlie Trotters which was a joke and I can understand why it closed, very stuffy). We had an AWESOME french speaking waiter. Very humble and kind. One of my friends, underdressed for the occasion, started making large moans of joy as he ate, joking around. The other rich folk in the room went with it and laughed along with us. We were all having a great time. To this day, my friends STILL talk about this restaurant. Only problem is my Mom will forever hold it against me that I didn't bring her. If I had the money I'd go again. You walk away depressed, like you ate on another planet with foreign food that is so good it could not be matched, all food becomes tasteless after having the full 4 hour tour at Alinea.
(5)
Alex L.

This is definitely worth the experience. My wife and I shared a wine pairing (and even shared some with our friends who were dining with us) and unfortunately for my light-weight self I got really drunk to the point where there were a couple of courses that I couldn't fully enjoy. I don't think I would go again but I'm glad I went. I know I've had better food at other restaurants, but nowhere have I had a similar dining experience.
(4)
Kevin K.

Alinea is Chicago's most expensive meal, has 3* Michelin, is ranked in the world's top 10 on several respected lists.. we all know of its accolades. That means nothing--NOTHING--should feel wrong during your experience.. 1) I paid $650 on 9/15 for two 11/16 dinner tickets. On 11/9, I initiated first contact by phone to ensure the res and to discuss allergies. No answer. Phone tag ensued, and after they failed to pick up, ever, I emailed our info and allergies and then gave up. So they held my $650 for almost two months without human confirmation and then went 0/5 on phone calls. First impressions, Alinea.. 2) Recent yelpers talk of the black truffle explosion. Ours and four other tables were not served it. The elderly couple next to us received the dish. I love that they reward longstanding relationships, but Alinea has 3* and this is a special night for most of us.. If my n00b efforts don't get me as "in" as the next table, at least hide it from me. That's two large strikes for a place among Earth's absolute best. The experience in-person was --better--. The posh interior has a clean, modern feel that contrasts light and dark. Huge tables feel like 1st class but destroy intimacy, and the communal booths are too casual.. we shared our experience (and conversations) with 70yr-olds that spoke three words the whole time--exclusively Spanish--and a group of four late-20s who admitted they'd "never had an oyster before." Service was casually excellent, joking and bantering in stride. Several servers spoke Spanish to the black truffle table, an awesome detail. Alinea staff even remembered their promise to answer "what's your favorite dish?" when the last course had finally graced our lips 1.5hr later. Then they booked us a 3-top at The Aviary. At the same time, their suave allowed for odd moments. When revealing one of the smoldering meal secrets, the server kept telling us HIS story. He continued talking as he carved, then plopped the food onto our plates, announced it quickly, and walked away. He reduced to commonplace what Achatz&co had intended as great surprise and the food's moment became his moment. Other yelpers have complained of similarities with "going through the motions". Food is ultra playful, more than anywhere I've been. It's time-sensitive. It's 3-D. It's unexpected.. even part of the room decorations. It's all the special things you want in haute cuisine. But flavor-wise, it's meh. The Savory // Sweet Scorecard (out of 10): 8-3-6-7-5-4-8-6-4-7-9-7 // 10-8-10-7-6 wouldn't last six rounds against Chicago's Grace, which crushed Alinea's savory dishes just the night before. 1* Schwa delivered more consistently two nights prior. Moments of excellence included the caviar and brioche foam, the latter affording us the oft-missed appreciation caviar's "pop". The helium balloon and hot-cold potato are staples, both excellent. The transition dish had not showed up on any blogs I read prior and was my favorite of the night: truffle-concrete "graffiti", rich yet playful in use of spray-on aromatic balsamic, like its name, and at once frustratingly irremovable yet enriching. Lowlights were the insultingly literal jerky-twig scrounge, the stinging mustard in the eggplant broth, the oversauced and texture-hiding fish dishes, the raw matsutake, and the too-filling table desert that was rushed robotically by a chef not named Grant Achatz. I've forgotten the other plates. Strike #3 Alinea. You're still good, but a growing voice bemoans that you're no longer what you used to be, maybe even on your way out.
(3)
Mindi A.

Just WOW! Once in a lifetime meal. The chef is a genius. Food was great, but the presentation was unbelievable. So glad we splurged (and took lots of photos).
(5)
Brian G.

Alinea deserves all of it's praise and more. I have never recommended Alinea to friends as a place to have a good meal. I recommend it as a restaurant that gives you an experience. It's almost like you are paying for dinner AND a show, but you get to be a part in that show. I have been twice and both times were completely different with the exception of three courses (I think the helium balloon, the jerky twig and the artful dessert table are mainstays.) With any place like Alinea where you are getting multiple courses of smaller bites you are obviously going to have some dishes you just don't care for. Looking back at photos I snapped of my two meals there were some dishes I don't even remember trying but it's made up for by the pure awesomeness of the other dishes. I go back and forth on whether or not the wine pairings is essential to your experience. I have had it once with and once without and I enjoyed myself equally. It all just depends on how much you are wanting to drink that night.
(5)
Jeremy D.

The only negative thing about my Alinea experience is the ticketing system. I don't see an issue the ticketing system solves and if it solves a problem, it isn't very practical. Posting on social media for a crowd to fight over seems unusual when paid reservations could be offered just the same. The food is innovative, mouthwatering and very special. Alinea truly sets the bar high and certainly the highest in Chicago. I have yet to experience anything on this level within Chicago or outside of LA, New York or abroad and I've had many meals of degustation and gastronomy. The degustation menus are a feast for the eyes, mouth and mind because they look beautiful, taste divine and challenge the way we view food. You must go, if you are fortunate enough to win the fight for a ticket... Good luck!
(5)
Jimmy Z.

I hate to write a bad review but in this case I feel like I have to warn the public. I can not be more disappointed! Being a self proclaimed foodie and having dined at many 3 michelin star restaurants in my life, this was by far the worst. I really wanted to like this place since it is the number 9 best restaurant in the world. But, the food was just a terrible let down. Maybe we caught it on the wrong menu rotation but me and my date couldn't believe this is the best restaurant in Chicago. Out of the 12+ dishes, only the cold potato hot potato made sense to me. Everything else was just flat out bad. The service was good but couldn't make up for how bad the tasting was. Go to Sixteen, even tho 2 stars, best meal in Chicago!
(1)
Melissa W.

My heart be still. What a dream come true!
(5)
Elena N.

Definitely a once in a lifetime experience! I've been wanting to go to Alinea since my last Chicago trip back in 2010. This time I decided to make it happen and planned accordingly. We had a 5pm table on Wednesday 4/30. Tickets for the tasting were $210 each and the wine pairing was $125. All prices were subject to tax and 20% service charge. Hot potato - Cold potato, black truffle, butter. Was on the Best thing I ever ate on the Food network. Hot and cold potato with truffle all taken like a shot from a wax cup! Wine pairing - Champagne guiborat blancs des blancs brut NV Salsify - Branch camouflage. An interactive course. We got to forage for our food! Lobster - Curry, earl grey, grapefruit. All the lovely sauces paired wonderfully with the lobster. Wine pairing - Vin de pays de l'herault mas jullien 2010 Sweetbreads - Orange, ginko nut, cinnamon chopsticks. This was a play on Chinese takeout. This came in a Chinese take out box wrapped in a plastic bag with cinnamon chopsticks! Wine pairing - Vrouvray tendre domaine du viking 2011 Ebi - Celtuce, yuzu, sea grape. All on a kombu chip! A great little bite! Wagyu - Parsnip, black trumpet, kombu. This was brought out as a little table decor, then lit on fire. Finally revealed as a charred parsnip and wagyu! Wine pairing - Sato no homare pride of the village junnai ginjo-shu, sudo honke shuzo. Ibaraki-ken. Lily bulb - Rambutan, distillation of caviar lime. This was our palette cleanser. I wasn't a huge fan of this. The lily bulbs were a little too strong and the serving was a little too much for an intermezzo. Rhubarb - Celery root, celery branch, licorice. My least favorite course of the night. There was rhubarb hanging above us the when we sat down which was shaved on top of this dish. It was too sweet and too strong. Even though the serving was small, I couldn't bring myself to finish it. Wine pairing - Matthiasson rose, california 2007 Wood ear - Pig ear, allium, garlic. When they dug up the wagyu from the fire, I was actually expecting pig. We finally got some! Wine pairing - Crozes hermitage cuvee gaby domaine du colombier 2011 Black truffle - Explosion, asparagus, parmesan. My favorite dish of the night! I could have eaten several of them they were so good! Our server told us this is what the chef served to his investors to convince them to invest in this restaurant. I understand why they said yes! Duck - Foie gras, morel, dragon's breath. I love to eat duck! But they kind of scare me aesthetically so the duck vessel holding the foie and dumplings was not my fav. Regardless I did enjoy this dish. Wine pairing - Ricardo esponoza antiyal valle de maipo 2010 Pistachio - Mascarpone, black walnut, rose. I didn't really care for this dessert. There was a salty element in the ice cream that just ruined the whole dish for me. Wine pairing - Chateau tirecul la graviere les pins monbazillac 2011 Balloon - Helium, green apple. Such a fun course! You suck out all the helium, talk like a chipmunk and then eat the balloon and string! Milk Chocolate - Pate sucree, violet, hazelnut. I can't even describe how awesome it was to watch them make this dessert! This is definitely a treat! Wine pairing - Maculan torcolato breganze 2009 I was kind of hesitant about buying the tickets for the 5p reservation since it was such an early time to have dinner, but it was cheaper so I decided to go for it. In the end I'm glad I did cuz everything was a surprise for us. We were the first ones to get every dish! The wine flowed freely. If I ran out or drank my whole glass of wine, they would happily refill it so I had some for the rest of the course or next. So why not 5 stars?! There were a couple courses that didn't gel for me and that was why I didn't give them 5 stars. I would still recommend Alinea to anyone since this really was such a unique dining experience!
(4)
Eric B.

Finally!!! After all these years of waiting and planning, the proverbial planets decided to align just long enough (the entire experience lasted in excess of 3hrs) for me to dine at arguably thee best restaurant in the United States. Prepare to have your culinary mind blown the minute you arrive and walk through the dimly lit hallway leading to the restaurant until the Grand Dessert finale is plated by one of the many chefs right on your table. There is no amount of praise that I could possibly add that haven't already been mentioned in the previous reviews. However, I do want to add that the entire tasting menu is best experienced rather than described - you will certainly not be disappointed. I would also advice future diners to refrain from observing other tables during service as you might have a few "surprises" ruined. Though I might've had better food in general in the past (see: The Brooklyn Fare), my overall experience at Alinea is certainly on the very top of my "Best Of" list. It's not a meal that you would want to do once a month, not even once a year - it's an event I would save up (both monetarily and figuratively) for a truly special occasion.
(5)
Candice G.

30. Thirty. THIRTY. Thur-Tee. I.am .thirty. I made it. I'm 30 years old, I didn't die, no one else died at my expense (I'm 98% sure that's an accurate statement)... "much success", as that kooky internet meme dog would say ( bit.ly/1gW3jCQ ). I don't feel a day over 12, but it's still weird to think that I'm the age my parents were when they were already married for 5 years, owned a house, and had two screaming brats to look after. Me? I'm not married, never engaged, own nothing of value, and kids... well, I once asked a doctor if it were possible to cauterize my fallopian tubes, so don't hold your breath on that one. Arrested development might as well be my middle name, but after dining at Alinea (named World's Best Restaurant by the 1% and some other publications), I feel like I can mark this down as one of my few but fierce lifetime milestones. Expectations: I had them... and they were met. Exceeded? Debatable. I know what that makes me sound like, but hear me out. Maybe I'm still the same brat I was born as 30 years ago, but maybe I'm on to something. I have no doubt as to Grant Achatz's talent. That's just a universal truth and dining at Alinea is indeed an experience. Duh. And I'm sure Chef Achatz's will sleep much sound-er tonight knowing some jerk from the suburbs is confident he's got talent, BUT... (and I know I sound crazy) if you're going to be dining at this caliber and this price point I know a place that does it better. Maybe it's unfair to outright compare in my review of Alinea, but I feel like it's important to know if you're only going to dine at one destination of this sort that Grace Restaurant ( bit.ly/1klQGiG ) really had the edge on almost every course, with the only exception being dessert. Both are exceptional, but in a one-for-one comparison, both my Dad (who was my gracious dining partner and meal ticket) and I would rate Grace above both Alinea and NEXT. It's the under-dog Alinea of Chicago, but without Alinea proper, there would likely be no place for the likes of Grace. And that's where I'll leave the comparison part of this review and decide on 5-stars overall as tribute. Alinea paves the way for future Chefs. With that being said, the meal while being experienced was exquisite. The meal in hindsight had me re-thinking. The menus change seasonally and the Alinea team is consistently reinventing the way we think of food, but I just have a hard time believing that the late March 2014 menu is Alinea's shining best. I know I'm not well versed in finer things and that I'd have a harder time passing as a classy human than I would passing for a cyborg, but when describing the most memorable parts of our meal, a part of me had to wonder if the joke was on us. Here's why: // One of the courses was basically Chinese food left-overs with fancy ingredients. I respect what was done and the uniqueness of what went into the dish, but at the end of the day, it still tasted like decent Chinese food and it was served in the same white Chinese food take-out containers you'd eat out of while on your couch watching your favorite guilty pleasure in your PJs. The dish was even sitting on a wadded up 'Thank you! Enjoy!' plastic bag. // Another course was fish butts (which I actually love, in real life) with condiment packets on old newspaper obituaries and comics. And another table of all men got tall boys of PBR to pair with this course. Of course not all courses were like that, but of the 15 that came out, those were two of them and in the end that's a decent portion of the entire meal being wavering on the gimmicky side. Maybe it's fun for the 1% to eat like the rest of us do 6 out of 7 nights of the week, but I'm still not entirely sure it wasn't us all being made a fool of in the 'The Emperor's New Clothes' style way. I think my favorite course was the Char Roe with banana, ginger, passion fruit and also Branch Camouflage that looked and tasted like beef jerky (that should give you idea of how refined my palate is not). The dessert was also spectacular and if you're lucky enough Chef Grant Achatz will be the one preparing it table-side for you. The decor in our dining room (2nd floor, street-side) was pretty meh for me. I think that's how it's supposed to be so you're not distracted from the food, but to me it just kind of comes off as semi-decorated hotel conference room. Again, I have no class and not a ton of experience in 'finer things', so maybe that's how fancy pants people prefer dining, but to me it was too plain-face and I would've killed for a little music. At the end of the day I'm 30 and elated to even have had the opportunity to write this review. Chef Achatz paved the way for so many and while I didn't *love* this reincarnation of the menu or the stiff atmosphere, Alinea is still world-class and changing the way we look at food and the measures it can be taken to. It's an experience I'll never forget and wouldn't trade for the world.
(5)
Mickey H.

Its all been said but I'm going to throw in my two cents anyways. The service here was absolutely impeccable, all questions were answered, the staff were never condescending, incredibly helpful and really fun to speak with. The food was incredibly unique, I would never think to do a fraction of what we saw last night. My favorite dish of the night was most likely the lobster over the curry paste. Although pretty pricey, it is absolutely worth the visit, I hope to be back but that won't be for quite a while.
(5)
Pat P.

Alinea is one of the coolest and most creative restaurants I've ever been in my life! I was in Chicago for vacation and everyone told me to try this place. It's a Michelin star restaurant so everything's fancy and everyone had to dress up. One person pays around $200 each and there were around 15-20 small dishes in the menu set. My favorite was "Skate" and "hot potato". The helium apple balloon was really cool.
(4)
Eric C.

Calibrate your expectations. This isn't a normal restaurant nor should you come more than once a year. Don't worry about about cost or portion size.Your waiter will talk to you, make jokes, and describe your courses with words you've never heard before. You'll interact with your food and be challenged by some of the flavors. If you can get past all of that, this is a once in a lifetime must-do food-themed entertainment activity.
(5)
leyla a.

I love these types of restaurants! Fancy-Shmancy restaurants are great! I did the 12 or 18 course tour with wine pairings as opposed to the 24 course tour. I wish I had done the 24. My initial thought was that the decor was phenomenal, very classic contemporary and clean! The hostesses were nice an pleasant, our server was professional. Our sommelier was hung over and lacked sleep and it was obvious. Kind of a spikey-haired club guy but knowledgeable and the pairings were great. Then the food started coming out and everything was (literally) mini-bite sized or amuse bouche sized. I thought they would get bigger as the courses kept coming, perhaps has we got to the savories, but nope, never. I believe one course was simply an "essence" and nothing to eat. Everything was very cleverly presented and beautifully plated. I loved the various explosions of flavor and textures. Delicious for sure BUT I truly wish there had been more substance in at least ONE course. I have eaten at Tru, Trotters & Moto and I think they're all great Alinea was also great but if I could change one thing, I would make the savories a little bigger. Otherwise, I would strongly suggest the 24 course tour - if you want to be full that is the way to go.
(4)
Varun B.

Mind-blasting: The last course. Do not read online about any of the courses. (Kudos if you get the reference in this line) Fantastic: The service, 25% of the courses. Great & Inventive: Pretty much every other course. Okay: The sky-high price. (But hey, you only live once)
(5)
Sean D.

Thank god I wasn't paying for this one! If you want a crazy dining experience and have the patience to sit through four hours of dining, then please check this place out. But honestly, they are just too full of themselves here. I didn't want to talk as I was afraid I would disrupt the cathedral to food. The wine pairing was outrageously expensive considering most wines came from Serbia. The food was certainly an adventure and an experience I'm glad I had. I particularly liked the six shot glasses full of vegetable extracts that were lined up in front of us. The deep fried pork belly hanging on a wire was also intriguing.
(4)
James D.

We had an amazing experience here. Everybody else has talked about the food (which was AWESOME), so I'll say a few things about the staff. We had a great time with the 10+ people we had serving us throughout our dining experience. We certainly didn't experience any pretentiousness during our dinner. Even when service errors were made (one of the items was spilled on the table) it was recovered with a smile and a joke. I thought that was great. Instead of focus on the mistake, we were challenged to try and serve the pieces ourselves. We also elected to order two bottles of wine instead of the wine pairing and went on the recommendations of the wine director for a Viognier and a Grenache. Outside of the pairing these wines complemented our tasting experience quite well (with some dishes certainly better than others). Overall, this was a tremendous dining experience and I look forward to having an excuse (and the spare cash) to go again.
(5)
Aaron G.

it is what they say it is. edible art
(5)
K S.

Ok, I'm going to split this into two parts. The "experience" and the food. Did the Tour with the wine pairings. Experience wise, I'd give this place 5 stars. The atmosphere, the level of service, the presentation, are all perfect as you would expect. This is an experience that few will ever see a glimpse. Now to the food. The food is definitely different and covers a wide range of flavors, and for innovation I would give it a 5. That said, I can honestly say its not the most amazing meal I've ever had. I'd rate the food on a pure taste level a 2, and since alinea is a restaurant, i feel the food is what i should rate(gave it 1 more star because of the experience). I feel a lot of these reviews that give 5 stars, and comment that this is the most amazing place outstanding, etc are people who are just too scared to admit they just dropped a considerable chunk of change on food that actually didn't taste good, or their rating the experience. I will probably never go here again unless someone is paying for me. During our meal I can honestly say we were the youngest people there, and probably having the most fun. Sat on the second floor, in the back corner for two. Alinea is in its own price range, but others I would consider in place of Alinea would be Moto, or for a downright deal I love Bonsoiree(BYOB).
(3)
Dalla A.

What else can be said about Alinea? The whole experience was gorgeous, theatrical, exciting, surprising, etc, and on and on. Service was formal without being overly stuffy (for the most part), and the food was as delicious as I've heard it is. My only complaint: for the second to last course, every table around us got Grant Achatz paining on their table cloth with chocolate and coconut, but we were only given a normal presentation of mousse on plates and no Achatz. Why? Maybe because one of my dining companions was asking a lot of questions during the meal and the didn't want him distracting the chef? Who knows. Still, it was a fabulous experience. The Earl Grey dessert course kind of blew my mind.
(5)
C. J.

FOOD ORGASM!! The only thing I have to say, you just have to go to experience it!
(5)
Derek E.

What can I say, it's been over 6 months since I've been to Alinea, and I'm still not sure what I think of the place. I know I want to go back, but that's more out of curiousity than because I really liked their food. Don't get me wrong, there were some fantastic dishes to be had at Alinea. In particular we really liked the Sour Cream, Melon, Finger Limes, Pineapple and Strawberries. But there were also some real duds. Duds. There's an interesting word. When I use it to describe Alinea's food, it's not because the food lacked flavor. On the contrary, I'd say that certain dishes contained too much flavor. Or at least too much of one flavor that the dish seemed imbalanced and over powered by items that were supposed to play a supporting role. One of the first dishes that springs to mind is the Broccoli Stem. This was a disappointing dish because I had been looking forward to it after reading about it online. The grapefruit in this dish and the steelhead roe just completely masked this poor broccoli to the point that you could have put almost any vegetable in there without making much of a difference. Then there were dishes like the Porcini that tasted like nothing but pureed sunflower seeds. Oddly, since the porcini flavor is similarly earthy and nutty, it was just a muddled mass of goo in my mouth. I think this was the only dish I didn't finish. Other dishes were just disappointing because, as creative as they were, they just actually didn't go far enough. The Beef (flavors of A-1) had all of these little flavors to try with your beef, but they didn't give you enough ink in your well to truly experiment with the canvas they gave you. I actually just rolled mine all up to combine all of the flavors and didn't bother trying to mix-n-match in what appeared to be a futile exercise. I realize that I've focused almost exclusively on the negatives here, but that's because I figured there is enough praise and drooling on the eGullet forums that I should give a counter point. Don't get me wrong, I can certainly understand what people are raving about and I really do think Chef G is an important figure in the American culinary scene. I think his influences will be felt for years to come, especially as he becomes more established and more of a household name among non-foodies. Regardless, even after months of reflecting on our meal, it just doesn't change the fact that we walked away disappointed. Some have been criticized for going without having an open mind or they just don't understand the cuisine or numerous other silly knocks. I can confidently say that I went with an open mind knowing fully what to expect, but the food, or more specifically the flavors, just didn't seem like anyone tasted them before putting it on an antennae and sticking in front of me. This got me thinking about the experience of dining. An interesting thing about dining, is that a single dish isn't going to make or break a meal. The experience as a whole is what people will remember when they decide if they like a restaurant. A particular dish is what people will remember when they decide if they like a particular flavor profile. A great example of this is The French Laundry. Aside from the Oysters & Pearls, I can't say there were a lot of dishes that really stand out in my mind, yet it was one of the best meals I've had in my life. In contrast, I remember quite vividly several dishes from Alinea, both good and bad, yet it was probably our least favorite meal of our entire Chicago trip (Ann Sather being the other). So no, I didn't enjoy our meal there. Yes, I would encourage others to go. Yes, I enjoyed the challenge. And yes, I'm looking forward to returning. Weird, I know. Read the rest of this and my other Chicago restaurant reviews on gastronomic Fight Club: gastronomicfightclub.comâ€¦
(4)
Francine P.

This is extremely expensive. I enjoy a good meal and wine more than lots of people, but this was a bit ridiculous to me. I had the 12 course with wine pairing and it was over $300 with tip for one person. I had some of the best bites of food I've ever had. Each course was very unique with presentation you only see on tv. Upon reservation they ask if there are food allergies and the staff confirms this with you when you arrive. The service left something to be desired. Our waiter said that we could try more of any wine that was paired with our food, but he was nowhere to be found. It was also hard to locate. I didn't see a sign outside, which maybe adds to the exclusive feel of it. I think if it didn't cost an arm and a leg, the service was better, and you felt more welcomed than it would have been a better experience.
(3)
Jennifer S.

It's been said before, and it will be said again, dinner at Alinea was the best dining experience of my life. While I didn't love everything I put in my mouth, every dish was a culinary adventure that I will not soon forget. The atmosphere at Alinea is simple and calming, but dare I say, the best part about Alinea was the absolutely impeccable service by the friendly, charming, down to earth waiters. There are neither enough stars nor enough dollar signs to describe Alinea, and anyone who has the opportunity to indulge themselves here should. Thanks Mom!
(5)
Saneel R.

You need to eat here at least once. It's certainly not cheap (two people doing the 24-course tour with wine pairing and tip is like $900), but absolutely worth it. As Chicagoans, we have a rare opportunity to benefit from Chef Achatz's leadersip in the world of "molecular gastronomy". Definitely don't miss out. I'm glad we didn't. Although it will ruin some of the surprise, you can get a sense for how unique your night will be by checking out flickr photos of the food: flickr.com/search/?q=aliâ€¦
(5)
Kelly D.

This place is the most amazing 5 hours I've ever spent at a restaurant. My ex took me here for my birthday around the opening date. The service was flawless, the food was fantastic. I especially loved the filet of beef that emerged from the eucalyptus leaves. If you want to really, really, REALLY impress that someone you love, this is THE place to take them.
(5)
S B.

Honestly, I wish I could give this place more than 5 stars. I've had the fortune of eating here twice, and while I would have given it 5 stars the first time, it was even better the second time around. Originally, when I called for a reservation, they said they only had availability for the shorter tasting menu for the date we were going. However, when we got there, they said we could get the tour after all, thank goodness. The wine pairing is very expensive but they're very flexible - I asked for an abbreviated wine pairing because I found it to be too much wine the first time I got the pairing, and they reduced the amount of each pour and also reduced the price accordingly. They also came up with a beer pairing for my beer-loving dad. As for the dishes, I thought there were a couple misses the first time I went, but this time, I loved every dish except for one (uni), and that was more a function of not generally liking uni very much. Some highlights: - pork belly with cucumbers and thai spices/dressing on iceberg; this came with a shot of lemongrass/fish sauce/other thai flavors that smelled like hell but tasted amazing - pigeonneau--Alinea is generally known for experimental/molecular gastronomy type food but they decided to throw one classical French dish in there and I'm so glad they did. This was basically a tart with squab, foie gras, onions, and mushroom and was as good as anything I've had at nice French restaurants. - sweet potato--basically a sweet potato, bourbon and brown sugar croquette served on the end of a cinnamon stick. people who had the shorter menu got this as part of the dessert but we got it in the middle - truffle explosion--they always have this on the tour, and I'm so glad they do, this might be my favorite dish. Love truffle and it's never been better than when exploding in liquid form in my mouth - this dessert that was basically a tube filled with layers of creme fraiche, hibscus jelly, and bubble gum tapioca pearls...those bubble gum tapioca pearls were definitely one of the best parts of a dessert i've ever had - they were doing a pretty new dish...basically, they cleared our whole table for the second to last course and laid down a sterile, waterproof tablecloth. then grant achatz came out with a bunch of small bowls and proceeded to create a piece of art directly onto the tablecloth. he made this picture of malted ice cream, blueberry in different textures, chocolate, and maple spheres. it was absolutely gorgeous and quite large. we completely ravished this dish. So yeah, I think this place deserved more than 5 stars despite the astronomical prices and the sometimes cold service because the food is just on a completely different level than anywhere else I've been save maybe one or two places. I've had some of the other "best restaurants" in the country, and I just think Alinea is so much more innovative while still remaining delicious.
(5)
Banana P.

Gastronomical extravaganza. Phenomenal. Exquisite. Alinea is a once in a lifetime experience. The service was nothing the previous reviews stated. Far from pretentious, the staff was knowledgeable, even down to the bus boy who can describe the food as well as the captain. The food cannot be described by layman's terms. Favorite course was the wagyu beef pared with potato custard encrusted in salt and vinegar chips served with powdered A-1, finished with a smoking, grill scented, centerpiece. To make a long story short, you will never want to eat beef any other way again in your lifetime. Go, fly fly, experience it for yourself.
(5)
Emily B.

if i could give alinea more than 5 stars, i totally would. but alas, that is not an option. this review is long overdue. i came here with a close friend for my birthday last year (october 2008), and it was beyond all my expectations. and really it's beyond anything i can describe. yes it's very expensive but it's one of those things that if you have the money, i definitely recommend trying because it is such an experience. from the moment i walked in the door, everyone was attentive and there to make my experience an amazing one. the food was more than wonderful and more than just a meal. all the wine pairings were spot on as well. we did the 12 course and left pretty full but not so full we needed to be rolled out the door. grant achatz signed our menus at the end of the night, and that's going on my wall!
(5)
John H.

Humor isn't often a component of fine dining. Nor do many of my dinners take on a kabuki theater like atmosphere. This is a must do. Outrageous. Suspend all disbelief , the wine parings made it.
(5)
Url R.

Outstanding menu and certainly worthy of the accolades. I feel I would be repeating the 5 star reviews. Thus, I'll leave some advice if you are thinking of dining here. One, don't be shy to take a picture of the food. It is definately worthy of your FB or Flickr page. Two, if you are driving, drive slowly when you are north bound on Halsted because it can be difficult to spot. Three, the meal is an event within itself . So don't try to couple it with a Steppenwolf play. Lastly, if you don't do the wine pairing, talk to the somelier for suggestions. A poor pairing can ruin the meal.
(5)
Will E.

A lot has already been said about Alinea so I'll just add some highlights of the 5 star meal: * I had a lot of trouble getting a Friday night table for the weekend that my wife and I were going to be in Chicago but finally was able to secure a table the day before. My recommendation to get a table: get on the waiting list for your desired time and call 24 hours before to see if there have been any cancellations. Worked for me. * Food was fun, fantastic, and beautiful. There are only 2 menus, the 12 course Tasting ($125) and the 24 course Tour ($175). Very expensive, yes, but worth it (in my mind) for a truly unique dining experience. If you're in from out of town like we were, I recommend springing for the Tour. If you get the Tasting, you may see some great looking dishes being brought to other tables that you won't get on the Tasting. * If you're on the Tour, don't eat any bread. You will barely be able to finish all the food in the Tour itself. Trust me on this. * The Sommelier poured us some great wine to drink with our meal but it was *extremely* expensive so be careful if you're trying to keep your meal cost out of the stratosphere. I'm talking $22 a glass! * Service is some of the best I've ever experienced. * As you can read in the other reviews, the food here comes in very novel and strange presentations with unusual combinations of tastes - but it's all great. Make sure to come with an open mind and you'll really be in for a treat. * Very cool entryway and door to the restaurant - but sort of unmarked so don't be confused. Cool interior. * They give you a printed menu to take home with you after the meal, which is helpful for remembering what you ate (24 courses is a lot). You can also take pictures with your camera or camera phone if you want to. In summary: I hope you enjoy this place as much as we did!
(5)
Robert W.

Alinea is deservedly highly-praised. They do shorter (around 12 - 14 courses / 2 - 3 hours) and longer (around 22 - 28 courses / 4 - 6 hours) tasting menus. For me, it was more about the experience than the food and Alinea definitely lived up to the expectations set by its 5-star Yelp rating. Food: I had the 26-course tour with wine pairings and while it was tasty and artistic, I was in a food coma for a day or two after! I probably should have gone with a shorter tour. As some other reviewers have noted, the focus at Alinea is on the experience first and the taste second, which isn't to say the food is less than great but, with 26 dishes, some are much better than others. Chef Grant Achatz and his excellent kitchen staff play with texture, color, scent, and taste and deconstruct and reinterpret more common dishes. The menu, which changes regularly, often features interesting and surprising combinations (lamb and chocolate, or bacon and candy). They take full advantage of the large number of dishes to make the eater interact with the food in different ways (eat meat off a wire; suck mousse from a tube or liquid from a sphere). The result is a fun culinary voyage. Side note on the wine pairings: wow! Dinner for two, with wine, was around $900. 4 stars. Service: The wait staff is extremely attentive and when engaged became quite friendly, which made for a better experience. I left after 1 AM, after a five hour meal, and think there were two or three waiters devoted to my table for the last few hours. Also, they give you a copy of the menu to help you remember it all! 5 stars. Decor: Relatively open and airy and spread out over two stories. For some reason Alinea reminded me of a nice but cold home. I sat upstairs in a room a bit too quiet and private for my taste. Definitely spend a few minutes in the kitchen, watching masters at work. 4 stars. Summary: Food (60% weight for Overall): 4 stars. Service (20% weight for Overall): 5 stars. Decor (20% weight for Overall): 4 stars. Overall: 4.2 (rounded up to 5 because of the overall Alinea experience) stars. Very good, interesting, and innovative food and an amazing overall experience.
(5)
Ryan A.

Wow, what a beautiful restaurant. I've been wanting to eat here since I read about it two years ago in some magazine. After many talks about possibly going to Chicago for this much awaited event, the opportunity finally arose for us to go and experience the much anticipated Alinea. We called a comfortable two months beforehand to set our reservation and were all set for a 9:30 pm dinner, just one day after we ate at another molecular gastronomy joint, Moto (review coming). We took a cab from out hotel to this fairly non-descript restaurant, almost missing it on the way. As you open the door, all you see is a thin corridor. As we walked forward hesitantly, the automatic metal door on the left opens to reveal the interior of this carefully thought out restaurant. The pristine kitchen is on the right. You are able to peak in and see the chefs working their magic. We were seated upstairs, right next to a group of four that we saw the previous night at Moto. No recognition was exchanged, but crazy that we would see another group eating at these two restaurants back to back as well. There is no menu here, just a wine list. You are at the mercy of the chefs. What they create, you eat. We ordered the full tour menu, no allergies... we were ready to get this started. As the waiters deftly moved around the dining room, preparing their guests for their next entree, our waiter placed a small silver circular plate in front of each of us. We looked at it intently trying to figure out what to do with it. We didn't have long to wonder as the waiter placed a wire instrument with a vanilla bean in the center. These surprises would continue the rest of the night as we took our adventure on the Tour Menu: 1- Steelhead Roe - coconut, cilantro, vanilla fragrance 2- Lemongrass - oyster, sesame, yuzu 3- Tomato - basil, mozzarella, olive oil 4- Cauliflower - five coatings, three gels, apple 5- Yuba - shrimp, miso, togarashi 6- Chicken liver - bacon, caramelized onion, vin santo 7- Watermelon - fresh coriander, tamari, bonito 8- Oxalis pod - sweet, hot, sour, salty 9- Short rib - guinness, peanut, fried broccoli 10- Hot potato - cold potato, black truffle, butter 11- Lamb - potato, sunflower, sweet spice 12- Concord grape - yogurt, mint, long pepper 13- Transparency - of raspberry, rose petal, yogurt 14- Cobia - tobacco, radish, cedarwood 15- Celery - pork belly, shiso, sudachi 16- Alaskan king crab - popcorn, butter, curry 17- Wagyu beef - maitake, smoked date, Blis Elixir 18- Black truffle - explosion, romaine, parmesan 19- Duck - foie gras, mole flavors 20- Bacon - butterscotch, apple, thyme 21- Strawberry - violet, nicoise olive 22- Dry shot - pineapple, rum, cilantro 23- Pumpkin - gruyere, Blis maple syrup, smoke 24- Chocolate - fig, olive, pine 25- Dry caramel - salt Many hits and very few misses. I wouldn't even say miss, more like just not my taste. Everything looked beautiful and the service was spot on. My favorite dish of the night was the Hot Potato-Cold Potato. But the most beautiful dish of the night was the Short rib with guinness. I would love to return if I am ever back in Chicago. I think it blew away my dinner the previous night at Moto. Well deserved as one of the best restaurants in America.
(5)
Harris K.

Place is definitely a magical experience, worth a visit at least once in your lifetime. Definitely is pricey; it did hurt my wallet a bit after seeing how much more Illinois state tax and gratuity push the bill skyward. But here you will experience flavors and textures you just won't get anywhere else. I also really appreciated how knowledgeable and kind the staff were, as well as the accommodations made for us which included no pork or alcohol. One recommendation I would have for this restaurant is to somehow keep the mystery of the courses throughout the night. We were sandwiched between two tables which were ahead of us in their tasting menu, so we already knew what to expect. When the waiters came, for example, and fished out meat from our charcoal pit, I think they were expecting us to be amazed, but I was like, "yeah we already knew that was in there". Similar experiences for a few of the courses too. Other than that, what a crazy, memorable experience. Again, highly recommend to go at least once.
(5)
Nikita K.

By far one of the greatest dining experiences I've ever had. The menu changes seasonally, so I'll definitely go back. Key tips include: - dress up! Wear your finest - no flash photography (FYI) - don't read too many reviews, so that you are surprised (the surprise is the best part!) - get the wine pairing - have fun combining the flavors for each dish (don't eat pieces separately) Great for a special occasion, also very intimate and romantic!
(5)
Jason L.

It's more of a show then a traditional diner with unusual foods, most of the foods go together, many are sweet. Not like any food you have ever eaten. It was very entertaining , best presentation of food anywhere. Service was as good as it gets. The final dessert was great. The rest of the food was good, but not great. I give the chef credit for putting different foods together with great presentation. if you want to show off on a date or be entertained by the presentation you must go here! If your hoping for the best tasting food experience you ever had, this is not the place.
(4)
Grant S.

"The next time I come back to Chicago, we're eating at Alinea," I promised my good friend Kyle a couple of years ago. We made this promise a reality with a reservation to Chef Grant Achatz' famed flagship restaurant earlier this year. I wanted to save review 200 for something special, something that is memorable, unforgettable, indelible. After reading all the press, his biography and his life story, it became clear that dining at Alinea is a rite of passage for any aspiring food(ie) blogger, writer. One of America's few three Michelin star establishments, this gem in the Midwest is a once in a lifetime experience. Operating on an online ticket system, tickets need to be paid for months in advance. Depending on the day of the week and seating time, prices vary based on desirability and peak hours. We went on a Wednesday night and paid $500 per person for dinner, standard wine pairings, tax and tip ($300 for meal, $200 for pairings). I must admit, paying it all in advance made for the greatest dining experience ever. Not having to wrestle with a giant bill after an amazing meal is priceless. Not having to fight over it and divvy everything up and being able to mentally and physically digest the sensory overload made the meal all the more special. The experience starts from the second you check in outside the restaurant. You are instructed to enter the restaurant through an unmarked entrance. Once you open the door, you enter a seasonally themed hallway that is meant to dazzle and amaze. yelp.com/biz_photos/alinâ€¦ We plucked a delicious passion fruit and coriander cotton candy from one of the anthuriums in the hallway. yelp.com/biz_photos/alinâ€¦ Once you make your way through, you end up at the hostess stand inside the restaurant next to the kitchen. This bi-level restaurant is a beautiful contemporary space with great lighting and decor. Earthy tones and soft light dot the rooms and the setting is complete with the seasonal centerpieces laid out on each table. yelp.com/biz_photos/alinâ€¦ Upon sitting we received an amuse bouche of osetra caviar with traditional flavorings. Of course no Alinea dinner is complete without a good dose of molecular gastronomy apparent in the encapsulation of flavors seen here. yelp.com/biz_photos/alinâ€¦ The next few courses were laid out in front of us and much to my surprise our waiter prefaced the course by reminding me that the fish served will be very familiar (referring to my Hawaiian island roots). The service here was impeccable and the timing was down to the second. Each course had an amazing amount of scent. I have never eaten such a complex meal with so many nuances that would amaze and enlighten. I now see why Chef Achatz is one of the greatest in the world. The molecular gastronomy doesn't distract or detract from the food, it adds to the experience. In all, the tour was amazing and the requested signed copies were ready for us upon completion of dinner. Bravo! See you at Hawaii Food and Wine, Chef. yelp.com/biz_photos/alinâ€¦
(5)
Sara F.

Wish I could give it more stars! An amazing experience that will be hard to beat. I think we are so lucky to have this restaurant in our town.
(5)
Philip F.

This was my third visit to Alinea, and will probably be my last. Before going for the first time, you should know that you will not be served a conventional meal, and neither the chef nor anyone else will be trying to please you. While we were served around 15 courses, we had almost no protein and few conventional vegetables. The experience is all about the chef serving his creativity; you're expected to appreciate his genius and expect little in return. 2-3 of the courses were wonderful, but most were strange and very unsatisfying. We left hungry, and sorry that this restaurant shows so little appreciation for the customer.
(3)
steve h.

I paid 500 bucks to eat a leaf that tasted like an oyster? Also, I think I was too buzzed (they were quite generous with the pours if you opted for the pairing) to enjoy eating my 4th dessert/art course that exploded onto the table from a chocolate bomb (meta dessert?) Ps- I stole an Alinea-grammed hand towel from the bathroom because I didn't think I could get away with taking one of the pillows for my utensils. Pps-you heard that right, PILLOWS FOR YOUR FORK.
(3)
Robbie M.

I very much enjoyed my overall experience. I felt like overall they held back on courses. I have been a chef for over 15 years and eatting here was on my bucket list. I truly appreciate the level of skill and amount of time that went into our meal. I do feel I missed my window for getting the bigger bang for my buck though. Didn't feel to ambitious and I thought (based of reading dozens of reviews) that I would leave full, or at least content. Needless to say I had to get a Chicago Dog to finish my night and that felt disappointing after spending so much on my dinner. My wife and I traveled 750 miles to experience something amazing and it was honestly just alright. I very much feel it was still worth the travel and money. I don't want it to seem like im bashing this great restaurant because I'm not. The overall service was out of this world and a experience on its own. Our much anticipated table top dessert was great, the chef that layed it out seemed rushed, wasn't sure if it was intentional or if he was just having a bad day. I think if you happen to be in Chicago and you are a foodie check it out. If you happen to live further away and have a tight budget, try Chef Achatz other restaurant Next. Probably the main reason this wasnt a five star review. Next was an all around amazing meal and experience. I do feel it's prudent to mention we dined at Aliena while Chef Achatz was away prepairing for Bocuse d'Or. Hope this review helps
(4)
Rp W.

Pros: Ambience Presentation Servers were very attentive Quality Cons: Some of the food items were salty. Dining at Alinea is not for those who have a huge appetite but for those who want to have an experience of tasting different blends of flavors in small portions.
(5)
Hana J.

I took my boyfriend for his birthday, reservation was made online three months ahead, with drinks bill came out to be around $1,000. I am a foodie, I love to eat, this visit had to be made once in my life time, and only once. Eating essentially can fulfill 5 areas of sensations: seeing, hearing, smelling, tasting, and touching. Paying a visit to one of the best restaurants in the world, it lacked flavor for my tasting buds that's the reason why alinea earned four stars. Their presentation of the food was exceptional; fires, smokes, crackling noises, amazing smell, but food did not taste as good as it looked nor it smelled. Maybe because it was too contemporary of a flavor than what I am used to but for that bill, I do expect a full satisfying service. I do recommend this place for a special occasion, it's for the experience.
(4)
Katrina L.

As if this place needs more reviews. Food was delicious and innovative. Follow the servers' instructions. They specifically told me to close my mouth for the ravioli but I didn't think that it would be *that* forceful that some of the truffle juice squirted out of my mouth! We all got a good laugh but a part of me died thinking about how much that cost [haha]. Service was very attentive that I sometimes felt uncomfortable. I'm probably just not used to it but I felt like I was being watched the entire time in case I need anything. No biggie though because I know that they're just doing their job. Can't wait to go again...maybe in 10 years when I have more $$.
(5)
Josh N.

Amazing meal as it was cracked up to be. Alinea loses one star because of the obvious sexist hiring. One woman (host), no women servers, and no women in the kitchen. Divveerrrssiiifffyyy!! Anyways the staff was awesome. We are a younger group of couples so they were really fun and goofy with us (I'd have to assume for a $600 meal per couple they are much more serious with others). We split one wine pairing between my wife and I. The wines were some of the best we have had! Alinea has great sommeliers on staff, pairing the exotic kitchen flavors with amazing wines! It'll get you nice and buzzed for $200 including tax and tip. We went very early, 5PM, and it was really nice to not see too many of the dishes. Don't look at the tables if they are ahead of you. The surprises are abundant! The meal was themed for a lighter palate, mostly white wines and seafoods -- summer is here!! Two and a half hours flies by quick! We were pleasantly full, having only had a light breakfast 8 hours earlier, yes you should skip lunches, snacks, brushing your teeth, smoking, and anything else that might mess with your palate after breakfast the day of. This was a super special occasion and I'd love to be a serial diner another day.
(4)
Todd h.

Wait staff was perfect- attentive and professional without being pretentious. Presentation was exquisite. Attention to every detail was astounding. The sommelier was knowledgable. Problematically, the range of courses was actually too narrow, with too much emphasis on lighter flavored purÃ©ed vegetables, with too little emphasis on stronger umami flavors. Perhaps I lack the sophistication for what I ate, as that is subjective. What is not subjective was that 3 out of 4 members of our party that ate the Percebes did not fare well gastrointestinally. An email to the manager yielded a pretty standard, "our staff are well-trained in food safety, we will check the kitchen, etc." I suppose without lab tests, one cannot prove food poisoning, but the pattern seemed pretty evident. It was an extremely disappointing way to end an otherwise pretty great evening. Some measure of genuine empathy from the manager could have assuaged that a bit, but that was not to be had.
(2)
Katie D.

Alinea is an experience. I may even call it a journey since it was so long... I have dined at many nice restaurants in LA but this was something quite different. Probably the closest meal I've had to it was Japanese kaiseki. While it's certainly not molecular gastronomy, since you can recognize most of the ingredients, each dish is still intricate to say the least. Playful and artistic, yet with restraint. Perhaps Cubisism rather than completely Abstract. If you worry that all the small plates is not filling enough, just wait till the dessert course. And eating slowly over 3 hour period helps with the hunger as well. I do recommend any self proclaimed foodie to try Alinea at least once. For the delicious little bites, and but more so for the appreciation of art. However, even if I had the money to pay for a meal like this every week, I would not return that soon, because in the end just a couple of dishes in much bigger sizes is simply that much more satisfying for my belly.
(5)
Kelsey M.

We went to Alinea for my fiance's 30th birthday and were very disappointed. The service started off great, almost a little too intense. I felt like we couldn't have a conversation because people were constantly coming to our table to talk. I guess that is part of the experience. About three quarters through my second glass of wine ($30), I noticed a fly in my wine. The server removed my glass and brought me back a glass that was only a quarter full. He also didn't take the wine off the bill until I had to ask. The textures in all of the courses were terrible. Since when does foam and jelly taste good? I also agree with some other reviews that the dishes tasted like either pure salt or sugar. Our pork belly/parsnip dish was cold because our flame had gone out right away. The food also made me sick. I went home and ate saltine crackers. I woke up in the middle of the night and almost threw up. I would prefer to eat at one of Chicago's amazing steakhouses any night over Alinea. Yes, the experience is pretty cool. I am sorry but if I am dropping $500/person for dinner there should not be a fly in my glass of wine and the food should taste phenomenal. I would never go back or recommend Alinea to anyone. It blows my mind that it is one of the best restaurants in the world. Don't waste your money here. Go eat at Joe's Stone Crab or Mastro's five times for the price you will drop at Alinea.
(2)
Carolyn N.

"Hello. How was your tomato?" -- my tomato was amazing. "Here's our edible balloon. You eat it by kissing, then inhaling it." "There are hot towels for your hands, and your face." The waiters here make me lol. Service is awesome and the food is amazing. They are all little bites but I got surprisingly full. We had the earlier dinner reservations (5:30) so our food came out first --- I'm glad because we were surprised. Words cannot express my experience here because the presentation of the food was so amazing! See the pictures!! We split the wine pairing - I am glad we did because the pours were generous and without the wine, some of the food may be a bit salty. Everything was delivered wonderfully, tasted great, and overall a fantastic experience.
(4)
Mansi S.

Food was okay, but the experience and presentation was AMAZING! They had a vegetarian menu but I hated the taste of most of the foods, but force fed myself to eat since I paid so much! The balloons and ending dessert presentation were the best. Also very good service! Best service I've gotten in my life. Def a place to go once in a lifetime but only because of the experience!
(4)
Matt M.

A haiku: In the bathroom here After you use a towel Someone picks it up
(5)
Calvin K.

Great experience and service. But really expected more out of the food for the price. The taffy ballon was my personal highlight. I would rate Alinea 3.5 stars if possible.
(4)
Brenda P.

If you have a reservation at Alinea in the near future, I suggest you stop reading all the Yelp Spoilers. I know, I know. I'm usually the first one that just has to know what to always expect. The thing is, Alinea's entire concept works best when you EXPECT THE UNEXPECTED: a concept they expertly implement. My only suggestion is to look up what the building exterior looks like (or you might miss it). Other than that, don't ruin it. I'm warning you. Stop. Look away. For the rest of you, I still won't spoil it completely. I refuse to. Arrived promptly at 9:30pm. The building is unmarked. No name. No clue. We entered into a mauve tunnel and about 6 steps in, magic doors opened unexpectedly into the unknown. We spotted the hostess and cheerfully greeted her. She stared us down and after an awkward 6-7 second pause she announced "We were expecting you an hour ago." Shit. What was she talking about? Turns out, she was correct. I doubted her at first because I am a sticklet for reservations. Alas, once I checked my confirmation e-mai, I saw she was correct. "We will still be able to honor your reservation", she finally (and icily) said. My heart sunk. I waited for this reservation for over a month! I would have been so sad had we left then. I'm not sure why we confused the times. I apologized, but she was not caving. We were escorted up to our table on the 2nd floor. One of our (many) waiters came by and assured us it was OK (despite the last seating being then). Thankfully, everything was smooth sailing from then on. Our dinner was pre-paid. We purchased "tickets" online instead of reserving the traditional way. They do things differently here. (TIP: Follow them on Facebook/Twitter. They always announce when the tickets are on sale and you have a better chance at snagging a reservation.) The dinner consisted of 13 small courses. You have to know that almost everything at Alinea has a surprise factor. The attention to detail is astounding. Everything has a purpose: every plate, utensil, setting, etc.. Once there, we decided to add the wine pairing to our dinner as well. Although I did not love every single pairing (as in, I would never have it outside of Alinea), each one paired perfectly with its course. My favorites were the Selbach-Oster Riesling Kabinett (surprisingly so), the Sato No Homare Sake, and the Chateau Tirecul a Graviere. Without giving all the details away, I will say that my favorite courses were the scallops, lobster, wagyu, hot potato, and duck. Those were ALL delicious! My least favorites were the pistachio dessert and lily bulbs. Yes, I ate flowers. I also inhaled helium, and had a course called " ........?????............!!!!!!!!!!!!! " . I laughed, I mmm'd and had a memorable night. For the skeptics (like me), this was surprisingly enjoyable. I'm usually not a fan of gimmicky restaurants. I can even go as far as compare this to a similar one I recently dined at (and another 3 Michelin Star one) which I detested: you can read about it here: yelp.com/biz/the-restaurâ€¦ While Meadowood left me mentally and physically starved, Alinea did not. Are you going to roll out of there stuffed? Probably not! You will, however, leave there satisfied and with a better understanding of high end cuisine and it's intricate techniques. I am so humbled I was able to experience it and feel like a better diner now because of it. Service was wonderful. I will say this too: do not dine at Alinea if you don't have a sense of humor and an understanding of sarcasm. With the exception of our frowning hostess, the staff was ALL witty, sharp, focused, professional and full of one liners. It worked beautifully with our party. It also works flawlessly with this kind of food where delivery and presentation are key factors! I would love to be a fly on the wall during the hiring and training process. Do they train them at the Improv? I lost count on how many waiters we had all night for each course. I saw at least 9 different ones who presented a course and interacted with us. I was actually sad when I realized it was over. I felt like it should have been 2 courses longer. I hesitantly pushed my chair back and left. Unfortunately, Alinea is not the kind of place you can return to immediately. I would think you need to let some time pass and wait for them to switch their menu around. I do plan to hopefully return in a couple of years. Next time though, I will triple confirm my reservation time. I wouldn't want to get the death stare from that hostess again. Ha! I kid. I will be on time though. Promise.
(5)
Pinar M.

The owners of this restaurant know how to run a restaurant. The waiters are very attentive, provide excellent service. However, nothing we ate there tasted especially good. And we left hungry after 18 course meal. The presentation of food is excellent. We loved the helium candy balloon.
(3)
Vivi W.

Needless the say the food was amazing Service was also amazing. It's not one of those snotty five star restaurants where waiters are super stuck up. They took picture and videos for us and made sure we had a good time. Chef Grant Achatz was super nice to us and prepared an extra black truffle dish. Finally he invited us to the kitchen where we got to meet the chefs and take photos with him Amazing culinary experience and a fun night out
(5)
N.C. F.

I won't go into too many details here because other reviewers have already covered a lot, and I don't want to give any spoilers. Look, the place is crazy awesome. Yes, it's expensive. Yes, it's hard to get a reservation. You know both of these things going in. To me, the thing that makes Alinea so awesome is that it is highly unlikely you have ever seen or heard of the presentation and execution of these dishes before. I'll admit there were several courses that I flat-out didn't like. Either the flavor was too strong or it just wasn't something I connected with at all. But every single one of them made me smile. I will note that the menu we enjoyed was very vegetarian/seafood heavy. I think only one dish had pork, none had beef, and one had a component flavored with chicken. Everything else was either vegetable/fruit or some type of seafood. Wait staff will be as stuffy or fun as you are to them. They are perfectly aware that the place is crazy, and there is nothing wrong with laughing or asking them what you may think are stupid questions. They get it. Tips: We didn't have this option, but I do recommend going at the first seating if possible. We ate at 9:30, and I didn't have a problem with a 3 hour dinner late at night, but you will have some of the surprises spoiled by watching other tables receive their courses. It's not a big deal, but it would be even better if you saw things for the first time when they arrived at your table. They will let you share a wine pairing, but you both have to drink from the same glass. I'm not a big drinker, and even though the pairings are maybe 2-3 oz. pours, those add up over 16 courses. I was really glad we shared.
(5)
Lincoln D.

This review is from our dinner in 12/14. This was our second time coming to Alinea and it was fantastic. Time I was joined by my parents, sister and brother-in-law. They are very well traveled foodies but this was their first trip to Chicago. After the meal I was told that Alinea now one of their favorites. The Menu was centered around fish this time and was full of surprises. All of the dishes were well though out and plated to perfection. I was lucky enough to eat at the French Laundry this past year and Alinea was superior in all categories. The wait staff was down to earth and friendly and the flavor profiles were superb. My only problem with the night was that the table next to us received two dishes that we were not offered. They got black truffle explosion and white truffle pasta dish on top of standard tasting menu. Luckily we ate at Next the night before and had Trio menu which included the black truffle explosion ( I highly recommend NEXT). Being a returning customer and having spent a pretty penny at Next I would have hoped to have at least been offered these dishes. O well we still had a great time. Despite some of the other reviews on here, Alinea is still running at a very high level and is easily one top restaurants in the country. Alinea is a must if you Enjoy food and find yourself in Chicago. I will be back!
(5)
Alan C.

What did I just eat?! I don't have a clue what I had there but it was all delicious and I would definitely love to go again. When you first approach the building you will notice...well...nothing. A very non nondescript facade on the outside gives a chic and exclusive feel. As you walk in you're treated to a dim hallway with neon mood lighting hidden behind wall panels giving a forced perspective that makes it seem much longer than it is. At first you feel like you're walking down the willy wonka hallway towards nowhere until somebody opens the door next to you that you never knew was there. This is where it gets good. Its better than Cheers, the real one in Boston. Why? Because everybody really does know your name. Not only do they know your name, they also know your allergies. (of course they did ask them in an e-mail about a week before you showed up, but that's beside the point). They lead you to your table where culinary magick happens. I don't know what you'll get if you go to Alinea, but I can guarantee it will be amazing and make you question all your future meals. You'll want to eat off concrete slabs, inflate taffy with helium, spread your food out on the table...have a campfire on your table. Would I go again, absolutely. One more thing: get the tasting wines. If you've gotta drive, share the tasting wines. Its totally worth it.
(5)
Sheeva G.

Chef Grant Achatz is a genius. I planned my trip around my Alinea dinner and I had a grand evening of wines and a performance of food. Each dish was brilliantly planned and executed. I would say that my favorite dishes were the wagyu beef that was cooking on my table, as well as the duck 5 ways with 60 accoutrements. It was an honor to have chef Grant prepare my dessert on my table, and I was in awe of the design. The wine pairings were very interesting, especially my sake which turned out to be one of the best sakes that I've had. Overall, the ambiance upstairs in the dining room was lacking but I can understand since all the attention should be on the edible art. I wouldn't necessarily say it's the right place for a romantic night on the town, but more appropriate for food geeks like myself. Definitely a great experience.
(5)
David L.

Ok....WTF was that? I was so excited to go to #Alinea after watching the Spinning Plates doc. I booked a flight and hotel and made reservations all in 1 day after seeing Chef Achatz's food on the tele. Every day for 2 weeks I would show my friends and coworkers the videos on YouTube of people eating balloons and chocolate bombs going off. I Couldn't Wait Alinea blew my mind. KA BOOM Not only did the presentation of every course impress me, but the food was delicious. Absolutely everything tasted good. EVERYTHING. The service was incredible too - they were like ninjas, coming out of nowhere and moving quietly and quickly. We had: Char roe with banana, ginger and passion fruit Scallop with citrus aroma and 14 textures Dungeness Crab with squash blossom, cardamom and saffron cotton candy Wagyu with parsnip, black trumpet and kombu Veal Cheeks with asian flavours Hot Potato/Cold Potato with black truffle and butter Duck with 1,000 accompaniments Black Truffle explosion ravioli Ginger Pumpkin on a cinnamon stick Corn frozen with white chocolate honey and mango that CRAZY green Apple taffy balloon filled with helium Milk Chocolate tart with violet sauce and hazelnut. Like I said, everything was delicious. The different textures and vessels the food was served in were so wild. I felt like a kid at a magic show, I couldn't stop smiling. Thank you Chef Achatz for blowing my mind. You are a rock star.
(5)
raquel b.

Wow! World Class! We enjoyed every dish served. Beautiful ambiance, impeccable service, and creative and delicious dishes, not to mention, fun! Elite Traveler Mag you're on point for rating Alinea #1 restaurant in the world.
(5)
Stevie J.

It's aight. They could probably make more money if they had takeout and delivery offerings.
(5)
Isabel B.

If you are going to spend a boatload of money on dinner in Chicago and love it, go to Grace. I did not like the reservation system or being charged for dinner AND gratuity in advance. It's cheeky and presumes a lot. That and the adherence to a single tasting menu are for the benefit of the restaurant's bottom line, not the guest. But you read the reviews and you think, "It must be worth it." You arrive and walk down the red corridor, automatic sliding doors allow you a glimpse into the kitchen's operating room atmosphere. Serious business. The decor is spare and contemporary. Then the lecture begins: - "...here is the pillow for your utensils. Chef doesn't like table cloths. Put your dirty utensils on the plate, not the pillow. Keep the pillow clean..." - each and every course is explained in a business like tone by the staff who has uttered each description hundreds of times. Things such as "you will notice inside the decoy..." roll off their tongue and hit your ear like nonsense. Every course comes with a long list of instructions, caveats and suggestions. They hide some fruit jerky strip in a bunch of twigs - "look for it!" I laughed out loud. As a waiter in a competing restaurant said, "Do they make the choo choo train noise as they feed you too?" What happened to just eating great food? - each and every wine pour is also accompanied by a meticulously crafted script from which there is no deviation. They must have to study their lines every night, poor dears. One waiter mentioned (boasted? complained?) that the wait staff routinely put in 12 hour days. What with rehearsals and all... - because everyone in the room is having the exact same menu, you will hear all of these descriptions at least a half dozen times during your meal. Said in exactly the same way. Echolinea. - unless a nearby table gets something "extra" from the kitchen. Then you will feel left out. - In between their lines, the staff is nice and jokey. The food is the show (flair at the cost of flavor) and there are no surprises unless you are the first in your room to receive each course. And the food is fine, often bland, sometimes great. The lamb and wagyu beef weren't great. They should be great. The Indian inspired dish has many elements but no spice. They rely far too heavily on powdered ingredients. Lots of smoke. And mirrors. The overall experience was, as others have said, once in a lifetime, but only because I would not want to repeat it.
(3)
Kunaal K.

Amazing, Amazing, Amazing! Have been having a culinary marathon recently. Including the highly touted "Dinner" by Heston Blumenthal in London (Highly disappointing). Being native to Chicago I can't believe it took this long for me to eat here (three cancellations due to scheduling). It is a proper dinner and show. Each course was exceptional, service was impeccable, the Somm knew his stuff (details like the kind of stones on river banks where a certain grape is grown) We also had the treat to have Grant himself prepare the final course at our table. No need to travel to San Sebastian if you're in the mid-west. Just go to Alinea for a totally world class culinary event. Two thumbs way up.
(5)
April M.

Let's be real here, with the impressive number of accolades Alinea has garnered over the years, there's really no point in me giving you a long and drawn out review (Zzz..) of this incredible dining experience.. just pull the trigger and buy your tickets already! Although, I do have to say, you know a fine dining establishment is brining its A-game when every single detail is covered, including the cleanliness of its restrooms. Each time I went (small bladder = 4 times), it was SPOTLESS. As in, no used towels laying around, empty trash can, etc.. NOTHING! I know, it sounds silly and weird that I'm even mentioning this, but I was impressed. Reservation Tip: Instead of blindly checking Alinea's website for when tickets are available, follow @Alinea on Twitter and/or "Like" Alinea on Facebook. They give notice of when tickets are available for later dates (2-3 months in advance), including next day availability. And try to book ASAP because the most preferred dates/time slots are usually the first to go. Duh! Life is all about experiences and Alinea is definitely not one to be missed. That sounded totally cheesy, but it's true. :)
(5)
Shirley L.

As a world rank reward winner, $210 set menu is actually not very pricey I made about 83 calls to get the reservation. However the restaurant is very neat and quiet. Each dish was so delicious and creative!! We ate like 4.5 hours because of photo shooting. the waiter actually wait for us and bring the next dish when we done taking picture. We also had a tour to the kitchen and see the Chef!! The dessert show was cool and we all love this restaurant!!
(5)
Jaime G.

Dude. This is a once in a lifetime meal. Finally tried the top restaurant in my book and glad i did. Come see artistry in action and some of the best looking and tasting dishes in the country bar none. I had a 13 course dinner (no wine package) and loved it. My favorites where the crawfish head, wagyu beef, ahi tuna, and pork belly it was served with a hot coal still on fire. Beautiful and great tasting. We also loved the apple taffy balloon that made us talk funny. Also loved the duck served 4 ways (although didnt get the 30 something condiments that went with it. Many others that i liked but cant quite describe now but just know that every course is a treat. My wife was also blown a way by the decor...esp the purple hallway as u come in. We were treated like royalty here and had a great time. In all transparency, I don't know if the cost was completely worth the experience but some a must try.
(5)
Chris T.

There really isn't much I can add that hasn't already been said. It was an amazing and memorable culinary adventure! The theatrics of several dishes (the flaming one for instance) and the amazing service were all spectacular. My absolute favorite dish was the final dessert: a chef came out and prepared a chocolate torte right in front of us, and covered the table with dipping sauces. I've never had a dessert more delicious.
(5)
Wilson C.

Not much that can be said here that hasn't been said already. Dining at Alinea was an amazing centerpiece to my trip to Chicago this past weekend, and in spite of incredibly high expectations, I was not disappointed at all. The creativity, finesse, meticulousness, and, most importantly, taste of this food is among the best you'll find anywhere on the planet. Go.
(5)
Tom D.

Took the family here for a special occasion what a sensory delight! Fun to talk about it later. Everyone had their favorite bite from the liquid nitrogen Kobe beef to the smoke pillow dessert. It's an event you won't forget. Peeking in the food preparation room was awesome also. Found new uses for the blowtorch. The wine pairings were excellent. Expensive but worth it as something special.
(5)
Margaret T.

This is my favorite Michelin-star restaurant by far. Not only were the courses whimsical, but the servers were entertaining as well. They playfully bantered and had fun with us throughout the night. Not stuffy at all! I can see why they're ranked as #9 in the world. Everything was spot on: service, food, plating, innovative. It was well worth the price tag- a little less than $600 for two with no drinks and 20% service fee included. I was fortunate enough to come across an open seating for 2 when I was randomly browsing a couple months ago. The way you get reservations is different in the sense that you have to pre-purchase tickets online. Totally cuts down on no-shows. If I hadn't googled the place, I probably wouldn't have found Alinea. You enter a purple/pink-lit hallway and then a door slides open to welcome you to the restaurant. We were seated upstairs and noticed a leaf seemingly floating above us. We had no idea that said leaf would be incorporated into a course. You don't get the menu until after you finish your meal. While I had looked into the dishes, some took me by surprise. I had many favorites from black truffle explosion to the green apple taffy edible balloon to eating veal sweetbreads in a legit Chinese takeout box. I definitely think this is a must-try spot for everyone at least once in their lives. Do yourselves a favor and don't read too much about the dishes. Go with people who make for good company, especially since it's a 3+ hour experience and let yourselves be surprised.
(5)
Dan B.

For better or worse, Alinea ruined fine dining for me. My experience here continues to haunt me. Alinea sets the bar much higher than just delicious food and comparing it to normal restaurants is unfair. It is more like a Terrence Malick film that will reignite your childhood memories in one course and question your place in the universe in the next.
(5)
Robert P.

Not worth the money. We went here with high hopes. We have been to the French laundry , Gary Dankos and Eleventh and Madison this year. I have been looking forward to going to Alinea for a few years but we just have not been able to schedule it, I was not impressed With the food, service or overall experience. I will not go back I find it hard to believe that the locals or anyone that is well traveled will go back to this average at best. It was more a circus sideshow then food. The best part of the meal was the caviar, all others were a joke at best. We had a better meal at lunch at blackbird. Next time we will try 42 grams they were closed. The service needs to be addressed at Alinea it was very bad.
(1)
Bethany S.

So haters - Let me help clear something up for you. This is an top-notch entertainment venue. Compare this to the best seat at a sporting event or Broadway musical. You would totally drop $200 dollars on that as a special treat if it was your thing. So don't yuck other people's yums, okay? Now, for Alinea - food entertainment doesn't get better than this. Highlights: The plates are amazing. I read about the designer who designs the contraptions the food comes on before I ate and it was awesome background to have for the meal. I ate a balloon! A cro-magnon campfire at our table died out and became our next dish. Like Bottechelli's Birth of Venus, a dish arrived on a bed of aromatic smoke on a a shell. One plate had hundreds of thousands of taste combinations. Math! Duck! Math and duck at the same time! The dessert had so many magical steps. So many. So magical.
(5)
C P.

The MOST amazing dining experience ever! If there is ever an opportunity to dine here, DO IT!! It is a unique event. And by the way, not stuffy at all. Friendly and knowledgeable staff. I really wanted to describe my experience but I would not be able to give it justice. Buy tickets to an event, fly to Chicago, and tell the cab driver to take you to Alinea!
(5)
Michael D.

With my first trip to Chicago, my girlfriend and I went to Alinea on 8/2/2014. The service, ambiance, and food presentation were all excellent! 5 stars there! They use combinations of some of the most unique ingredients. This causes some of the items to taste just okay. 3 stars on taste and portion size. Overall, it was definitely not worth the $1100 the two of us spent ($705 on the tickets - they don't take normal reservations - plus $400 for our wine pairings.). I would give it an overall 3.5 stars.
(3)
Ivy W.

And my 900th review goes to Alinea! Teetering between 3- and 4-stars, Alinea is the type of restaurant you go to once in your lifetime for the experience and would probably never return to again; not because it's incredibly expensive, but because even though the food was good, it's not good enough to warrant a second visit (for me, at least). Knowing I had an upcoming business trip to Chicago, I wasn't completely sure if I wanted to drop nearly four hundies on a meal. When I finally decided to commit and attempted to buy tickets a month in advance, the restaurant was unsurprisingly sold out for the weekend I was going to be in town. It was a big weekend and people from all over were flying in for a restaurant industry trade show, myself included, so I wasn't the only one interested in dining at the one of the World's 50 Best Restaurants. Luckily, Alinea eventually also came to this realization and decided to open their restaurant the Monday following the weekend (they're normally closed on Mondays & Tuesdays). I stalked their reservation website and managed to secure a pair of tickets for 8:30 pm. The two-story restaurant is on the small side, but by no means cramped. We arrived and opened the nondescript front door to a long hot pink-lit hallway. Halfway down, sleek doors to our left slid open and a host greeted us. Even though we were 30-minutes early, we were seated immediately and I was glad we got our evening started earlier than planned. The decor is simple and understated to highlight the molecular gastronomy. Hanging above each table was a vegetable, which we thought was strange but I don't want to spoil any surprises. Let's just say every little thing, down to the details, serves a purpose. 14-course Tasting Menu ($275 pp) Hot Potato, yelp.com/biz_photos/alinâ€¦ Salsify, yelp.com/biz_photos/alinâ€¦ Lobster, yelp.com/biz_photos/alinâ€¦ Sweetbreads, yelp.com/biz_photos/alinâ€¦ Ebi, yelp.com/biz_photos/alinâ€¦ Wagyu, yelp.com/biz_photos/alinâ€¦ Lily Bulb, yelp.com/biz_photos/alinâ€¦ Rhubarb, yelp.com/biz_photos/alinâ€¦ Wood Ear, yelp.com/biz_photos/alinâ€¦ Black Truffle, yelp.com/biz_photos/alinâ€¦ Duck, yelp.com/biz_photos/alinâ€¦ Pistachio, yelp.com/biz_photos/alinâ€¦ Balloon, yelp.com/biz_photos/alinâ€¦ Chocolate Cake (Birthday), yelp.com/biz_photos/alinâ€¦ Milk Chocolate, yelp.com/biz_photos/alinâ€¦ The courses were either a hit or miss for me. Unfortunately, I didn't particularly care for nor like most of them, especially the Ebi and Lily Bulb (I had to force this down). However, my favorites were definitely the Hot Potato, Lobster, and Wagyu as I love contrast in textures and flavors, and these three were just that. All four desserts were fantastic and so fun, especially the balloon! The presentation for all the courses, plus the added element of surprise (you don't know the menu beforehand), really made the overall meal much more unique, interactive, and memorable -- even if I didn't like all of the dishes. You truly use all your senses at Alinea. Service A bit uptight and to be honest, I didn't feel 100% comfortable. Our server and sommelier would stand off to the side, whisper to another, then chuckle, or share glances over our table and smirk after presenting courses to us throughout the night. Maybe it didn't have anything to do with us, maybe it did. Either way, I can't say it was the most pleasant service. They were nice, but that was it. The host should also smile more -- while I waited for the restroom and peered into the kitchen, I asked him a couple of questions about operations and Chef Achatz for the sake of conversation, but he was unfriendly, cold, and abrupt with his answers. Not the type of service I expected, especially when I'm paying this much for a meal. Michelin: 3 stars (2014) World's 50 Best: no. 9 (2014)
(4)
Erick T.

Alinea is hands down the best restaurant I've ever eaten at, beating out French Laundry in Napa, CA, Alain Ducasse in London, and plenty of other Michelin-starred restaurants. While I like to splurge every so often on fine dining, it still hurts me a little to have to drop so much money on food. With Alinea though, there was none of that. The dinner was half culinary delight, and half theater; and it was the first time I ever felt like I ever got my full money's worth at a 2- or 3-Michelin starred restaurant. The service was impeccable. The staff immediately adjust to your personality. With our table, the staff joked right alongside with us, and were completely chill. They didn't seem to take themselves too seriously, and yet they still provided top-notch service. To top things off, we even had Chef Grant Achatz himself come out and prepare our final tabletop dessert course!! The food though, wow. The food was beyond delicious. It was creative, inventive, mind-bending, and oh yeah, it tasted great too. We went with the full chef tasting and wine pairing, and our menu included: 1) They started off by serving us some complimentary champagne. Already off to a great start 2) Caviar with brioche foam, egg custard, and citrus gelee. The foam tasted just like bread. Crazy 3) Dehydrated salsifie, a stem from a member of the sunflower family. Marinated in soy sauce. The stem was was hidden in a giant branch sculpture, and we had to forage for it the food. Really fun and creative 4) Dry Riesling 5) Skate wing in a funky handheld plate 6) Pinot auxerrois 7) Grilled corn with truffle, iberico ham, and mancheho cheese. The corn was still smoking when it arrived on table. The smoky aroma complemented the food beautifully 8) Unfiltered chardonnay from the south of Alsace 9) Curried lobster with essence of cauliflower, chickpeas, cucumber gelee, and lobster reduction 10) Tempura fried veal sweatbreads with Thai seasoning, radish. Paired with lit charcoal for aroma 11) Semi dry Vouvrey chenin blanc 12) Junmai Ginjo sake from the 2nd oldest sake distillery in Japan 13) So secretly, during our last course, they had been cooking waygu beef and parsnip in the charcoal that had been burning in the middle of our table. This then turned into our next course! The chef came out, pulled the food out of the charcoal, and prepared it tableside for us. We had: A5 grade waygu beef grilled and wrapped in seaweed. The aroma of the seaweed paired with the beef was amazing. This was served with a reduction of Black trumpet mushroom, and chargrillled parsnip. Here's some video of that: youtube.com/watch?v=8wWYâ€¦ 14) Palate cleanser of finger lime, flower petals and rambutan 15) Soft shell crabs with potato chips and mini packets of hot sauce, honey mustard, and remoulade 16) The soft shell crab was served with Pabst Blue Ribbon beer. The most expensive PBR you'll ever have :) 17) Molasses and vanilla celery mousse. Raw rhubarb shaved on top 18) La Bastide Blanche rose wine 19) Jamsheed syrah 20) Braised wood ear mushroom with pig ear and cubes of smoked pear 21) Hot potato cold potato. This is a signature Alinea dish. It's served in a handcrafted wax dish. You pull a pin to release a hot potato into a cold potato soup, and then you shoot the final product. Delicious! 22) Truffle and foie gras dumpling congee with shiso leaf dumpling 23) Black truffle ravioli explosion 24) Strawberry disguised as a watermelon. To make this, the kitchen compressed the juice of hundreds of strawberry into a watermelon-looking cube. They then paired this with powdered strawberry, along with yuzu and avocado frozen powder 25) Yummy dessert wine 26) Frozen bubble gum noodles on a bed of blueberries of different textures 27) Green apple taffy balloon inflated with helium. We inhaled the helium and all pretended we were Alvin and the Chipmunks, before finishing off the taffy. Here's video of that: youtube.com/watch?v=5dGlâ€¦ 28) Finally, came the grand finale. Alinea's famous tabletop dessert that's prepared directly on the table, and made with freeze dried hazelnut, violet sauce, and meringue. We were lucky enough to have Chef Grant Achatz himself prepare this final course for us. Magic. Here's video of that amazing experience: youtube.com/watch?v=GXJMâ€¦
(5)
Dan D.

This place is simply amazing. Its among my top 5 restos in the US. The service superb everyone was extremely helpfull. And the food was out of this world. The wagyu fire pit was my favorite part of the night. And the scallop sorbet was incredible. Looking foward to dine here on y next visit to chicago
(5)
Jeffrey D.

It's hard to describe Alinea without sounding cliche, or to accurately convey the degree to which it absolutely exceeded everything that I would want in a dining experience. For context, I should say that while I certainly enjoy eating out, I wouldn't consider myself a foodie in the sense that I frequent Michelin-star-level restaurants. As such, I was a little worried that the experience at Alinea would be intimidating and stuffy, or that I would fail to appreciate it by virtue of having an unsophisticated palette. My fears turned out to be unfounded and I can say without reservation that it was the best meal of my life. While I could go on about the meal, I'll just summarize my experience in a few points: Service - Absolutely welcoming and disarming. From arriving at the restaurant and through the courses and wine pairing, the staff was accommodating, warm, and deft. Atmosphere - While the building is somewhat unassuming from the outside, the interior does an excellent job of removing distraction and encouraging you to be present without stealing focus from the food. Very modern and comfortable. Food - I think that, in looking at pictures from Alinea, it feels like a natural assumption that the presentation and the quality of the flavors or satisfaction of the portions would somehow be in tension, and that achieving the absolute best in one category would be necessarily to the detriment of the others. If this is in fact the case, you wouldn't know it from our experience, which included the most impressive (and often surprising) presentations of food with most original and satisfying composition of flavors and textures I've ever had in a meal. The three hour service absolutely flew by. Cost - While Alinea is certainly a luxury-priced ticket, it is worth every penny. If you treat it like the singular experience that it is, bring energy and interest to the table, you'll leave feeling thankful for the experience as I did and never miss the money. Tip - I would recommend showing up for an earlier slot, and to keep you eyes on your own table as much as possible. Surprise is a big component of the experience, so if you show up later or focus on what's happening with people that are farther along in their courses than you, you're likely to spoil some of that (I'm sure it would still be awesome, though). If there's any way you can get here, go for it - you'll never regret it.
(5)
Anthony W.

We were finally able to score a table here after hearing about the reputation that Chef Achatz made for himself. We enjoy dining at nice establishments and have been to many in New York, Las Vegas, and Chicago. I considered Alinea the crÃ¨me de la crÃ¨me of molecular gastronomy and could not wait to try this place. After experiencing our meal here I would have to say that this is surely a once in a lifetime experience. I say this in a positive and negative way. The experience you will have here is like no other but it does come with a hefty price, that many will likely not be able to repeat. Hence, the once in a lifetime phrase. The restaurant is not very well labeled and you could easily miss it if you didn't know where you were going. When we arrived there were two people out front acting as host and hostess to confirm your reservation, and likely to tell someone on the inside of your arrival via Ipad. She then asked us to enter through a door and down a small corridor lined with flowers contained in small vases. Some of these flowers were made from paper towels and contained a small bite of cotton candy. You then walked down the corridor until you come upon a Star Trek type door opens up leading you into the restaurant. You are then led to your table where you are greeted by your server to take your drink order and offer you wine pairing, a regular pairing and a reserve pairing. I won't get into the dishes because there are just too many to name but you can be sure that they are each well thought out and presented. Our only problem with the dishes is that some lacked a little with flavor. I was thinking if there was too much thought that went into the presentation of the dishes at the expense of taste. Given the amount of money the meal costs, I expect that this should have been perfected and expect to be blown away with presentation as well as taste. The meal takes a good 2.5-3 hours so don't plan much afterwards. The dessert at the end was also a nice unique way to end the night and made you feel like a kid again. Chef Achatz was not there the night we were and was at their sister restaurant Next. Not sure if this has anything to do with the quality of the food that evening. All in all it was an experience to be had and I'm glad I had the opportunity to experience it but given the hefty price, I'm not sure if we will be making a repeat appearance.
(5)
Andrew H.

If you're curious, you should go. Be prepared, this place is no joke! You'll be dropping some serious coin here, but for the experience, entertainment and top notch service, you'll be pleased you went. If you're just looking to stuff your face with as much food as you can- this place is not for you. If you're curious about what boundaries food has- have a seat. I recommend the wine pairing. The 16 courses is an around-the-world adventure. Very artsy and creative.
(4)
Emily S.

I made a yelp account just to review Alinea. It was absolutely unbelievable - its not what you expect, no matter what people tell you, or what reviews you read. Each course is breathtaking, innovative, and so fun. The service is impeccable, the flavors are spot on, and the decor and plating is perfect. Its like dining in an art gallery. (and best of all, Grant Achatz himself came out and plated the final dessert. I almost passed out) Its pricey, but worth saving up for. Skip dining out for a few weeks, and just go for it, because I promise you won't regret it. I have never had such a fabulous dining experience.
(5)
Dee W.

This two story place of heaven offers a floating staircase with comfy armchairs to try their tasting menus - six courses run about $75 and 12 courses $110 - which can last about 4-5 hours to try everything. Try the foi gras dessert and the wine pairings are fantastic. Service and food are equally amazing.
(5)
Allie B.

We had dinner at Alinea on Saturday night with another couple. I don't even really know how to describe the meal, but to say that it was absolute perfection on a plate and in a glass. We did the 12 course and wine pairing, with the two "upgrades". (You reach a certain point when you find yourself paying $300/person for food/drink/tip that another $20 doesn't seem all that bad.) And what a good decision that was - a 2000 Chateauneuf de Pape was served along with lamb seared three ways served on top of the tiniest little smoking granite grill with an infusion of fresh rosemary. I'd go through the courses, but they wouldn't make sense out of context. Let me just tell you that the meal ended with a cinnamon and caramel tempura batter wrapped around a 10 inch cinnamon stick. I might have traded my first born for a dozen of them to go. The service is unparalleled. Our dinner companions have been to Trotters twice and we ourselves have had a fabulous meal or two, but I've never been so comfortable in an upscale restaurant. I was seated on the equivalent of a comfy couch with beautiful silk pillows at my side. Our team of waiters and sommeliers were serious but not stuffy, knowledgeable but not pretentious and definitely enjoy their work and respect their chef. Grant Achatz is an incredibly gifted chef, notwithstanding he's only 32 years old. As we left the restaurant I asked our hostess, who not only sat us, but walked us to the door and hailed us a cab, to point him out in the kitchen. He was leaning over the counter, working along with the rest of the kitchen staff, you would never have known he was the head chef of Gourmet magazine's "best restaurant in the country". I was thoroughly impressed. Do make a point to try this fantastic restaurant.
(5)
E P.

Everything about this place has been said before and more. I am not sure it deserves all the hype for the price but it was an incredible experience.
(5)
jen l.

Alinea you may be ranked one of the best places in the world for food but you really SUCK on service. I made reservations 3 months in advance for my husband and my 5 year anniversary. They called the weds before to confirm. My husband and I showed up very excited for this culimary experience only to be turned away bc they claimed our reservation was for the following night. They acted as if I didn't know the date of my own anniversary and asked us to leave. I was humiliated and extremely dissapointed to say the least. I'm sure the food is great, but if they think they are going to treat people like that and remain at the top, they are sadly mistaken. If you choose to go to Alinea for special event, be sure you have a backup plan as they clearly mess up their reservations and have ZERO room for error. There are too many fabulous places in Chicago (which we ended up having an amazing meal at david burke prime).
(1)
Mindy V.

I was in absolute heaven eating at Alinea. I told my husband I wished I had never given 5 stars to anyone because it cheapens my 5 stars for Alinea. THIS is the definition of 5 stars. Every course was surprising, beautiful, creative and yes- delicious! I have been to many of these high end restaurants where its all showy but not actually GOOD. It was actually worth the money. Every flavor was balanced, surprising and delicious, the service was impeccable, they saw us to the bathroom, helped us with our coats, had our car waiting outside.... Every detail was seen to (there was even a pillow for my spoon) and I loved every course! There was only one I wasn't that excited about and it was because I don't like chocolate (I know- weird). I don't want to go through the whole menu but I will describe one to give you an example. There was a spring roll that was amazing- they bring what looks like 2 flags and set it down. The flags are actually the outside of the spring roll made by pressing marigold and herbs between transparent dough(?) and positioned on two chopsticks to look like flags. Beautiful- like a piece of art. Then there was a gorgeous plate with fixings for the spring roll and a little pot of pork belly stuff for the insides. You put the "flag" onto this metal apparatus so you can build your roll. It was fun, pretty and delicious. There were dishes put on nutmeg inflated pillows so you could enjoy the scent while you eat, sculptural desserts.....but most of all there were amazing flavors. I love love loved it! Thanks Alinea, for a great experience!!
(5)
Tina C.

I visted Alinea this past Friday night. I am torn about what to write for this review. Overall I enjoyed the experience, and I thought some of the dishes were absolutely hands down the most innovative food I have ever seen or tasted but I didn't leave there feeling completely blown away. Now, the only experience I have to compare is our visit to Per Se. While the techniques and presentation of these chefs could not be more different, I do think it's fair to compare and contrast ingredients used, atmosphere and service. I did the vegetarian menu and my husband did the standard tour. It was fascinating to see the Alinea's chef be able to play with each dish and make them aesthetically identical. His presentation was incredibly whimsical. However, for the price, which is $195 plus tax and gratuity, (which ends up being almost the same price at Per Se,) I didn't feel as if I got the same satisfaction out of the vegetarian menu as I did at Per Se. I feel that they should lower their price point for that menu. The standard tour, I unfortunately felt the same. No frois gras, lobster, caviar, sweet breads, or similarly rare and or pricier fishes or meats. With that said, the dishes were executed to perfection and everything tasted delicious with the exception of a consommÃ© and custards that were simply over salted. The other thing that struck me, at Per Se there were SO many extra little courses and touches that weren't on the menu. An amuse, amazingly delicious bread course, pallet cleansers, cheeses, extra dessert courses, and a goodie bag of treats for each guest when you received your check. There were NO extra's here...not even a single piece of bread. Now, the atmosphere I found to be strange. I believe it's attempt was to be minimalistic, but it came off as very cold, and certainly, if I just ended up there without knowing anything about the place, I would never in a million years guess this was one of the world's top eating establishments. Now on to the staff....where to begin....I always try and remind myself that when I leave NYC, I can't expect the same type of white glove service at high end restaurants. But, when you are paying over $200/person, all bets are off. Your staff, from the top down, should be professional, knowledgeable, and they should be an intricate part of the diner's experience. A place like Alinea and Per Se, isn't just about eating dinner, it's about having a food experience. We sat at 5:45 and you could hear a pin drop in our part of the dining room, that is, with the exception of the four staff members that stood in the corner watching us eat, and seemingly talking to each other about their guests. So for the first hour of our dinner, it was quite uncomfortable to only hear the chatter of the restaurant staff as well as having them stare at you while you eat. I don't think I have ever quite experienced that. The sommelier was horrific. We wanted to stay within the lower price range of their bottle list $50-$100 - he offered us no help once he realized he wasn't going to be able to sell us what he viewed as expensive bottles of wine. It was truly offensive. Because we love wine so much, I recall our experience with the sommelier at Per Se to be amusing and so enjoyable. He had a wonderful sense of humor; he brought us tastings and without even having to ask, pointed us to many different price rangers of bottles based on our flavor pallet. We never had to say what we wanted to spend after we ordered the first bottle, because he got it, he understood what price point we were going to be in and or around for that evening. The sommelier at Alinea's response to us when we asked him what he thought we should get after giving him a brief description of what we liked was "Well...I don't really know, it just depends on what you like." What kind of response is that from a sommelier?? We were so taken aback and quite frankly that could have ruined our experience except for the fact that we know our wines and in all honesty didn't need his help. The food runners were all fantastic and one of the "captains" on the floor who was a short red headed young woman was fantastic as well. But again, not one staff member had the polish or the expertise that I feel is essential to working at an establishment that has received the kind of notoriety Alinea has. All in all, I don't regret going, it was such a unique and memorable food experience. Def go if you have the money to spend, but if you are looking for a meal that will leave you wanting to come back for more, my money is best spent at places run by Chef's like Thomas Keller, Daniel Bolud, Eric Ripert. After eating at Alinea, I confess, like my wine, I much prefer the old world rather than the new. But I wish this place all the luck and if he can bring his service up to par with the quality of his cooking, it will be around for a long time.
(3)
Pumakat K.

excellent, but I can't say that it knocked me off my feet. I had high expectations if this place, and while they were met, they were not exceeded. some of the dishes were not very pretty in my 12 course meal. for example, the chocolate dessert looked like pooh on a plate. But some of the dishes were incredible. Overall a very nice dining experience. I like how they kept topping off my wine during each course (some restaurants are pretty cheap when it comes to the wine pairings), but for the $90 extra you are paying, I guess it's should be expected. I also thought that $7 for a cup of coffee is just insane. Did they roast the coffee themselves?! Geez.
(4)
DJ B.

I think most of it has been said. The food is creative to the point of being a bit ridiculous. I ate so many things that came with instructions of what to do, that I had to laugh. But the compositions are thoughtful. The tastes are almost uniformly pleasant. The wine pairings are spot-on. The service is casual yet professional. And the atmosphere is tasteful and mature, without being stuffy. Come here for a special occasion, though I would not call it "romantic," as it's a bit too austere for that.
(5)
A F.

do I really need to write anything? speaks for itself
(5)
Shay T.

If you're a foodie and have the spare cash -- and especially if you already live here in Chicago -- then it would be an enormous mistake to never visit Alinea. It is absolutely everything that the critics say: Innovative, creative, thoughtfully prepared food with some of the best service you will see and a calm sparse, New York-chic setting. The way the food is presented beats some of the art I've seen in galleries around here. It's often a shame that it must be eaten. That was only literally the case on one course that I had there the other night: the beef course was incredibly salty and lifeless and the Guinness glace/gel only added to the saltiness. For one of the main course tastes, it was very disappointing. The others were fine, but compared to -- as an example -- Charlie Trotter's, I found myself wanting more flavor and less artifice in a few of the courses. The bacon on the trapeze, though? Genius. I realize the menu changes (and this was on as of March 2007), but I hope it's a permanent fixture. I thought the wine pairing was well worth it and the sommeliers were obviously very knowledgeable, and I appreciated that while they (and the other service) was solicitous, it was not stuffy. In fact, I've never heard so many random pop culture references made at a table at a formal restaurant. The servers and sommeliers in fact, appeared to be hipsters (who happen to know a lot about food and wine). I'm not sure I'd return any time too soon (for one thing, I'm now broke!), but as I said from the start, it is ranked as one of the top restaurants in the entire country, and if you're interested in innovative cuisine, you really should try it at least once.
(4)
Suzy F.

My girlfriend Chris and I went to Alinea in December. We did the tour and wine pairing. Our Sommelier Justin added some White Burgundy to our wines since it's my favorite. The experience was incredible and I was on an Alinea buzz for days after. The $840 check was worth it and I hope to do it again this spring or summer. My experience at Alinea far exceeded my experience at the French Laundry in California.
(5)
Jackie M.

I wish I could give Alinea 20 stars!!! We just returned from a 6 week trip up the east coast, through upstate NY, and ending our road trip in Chicago JUST to go to Alinea!!! I'd do it again and again! This was the most amazing food experience of my life! Everything from the service, the wine, the food, the BALLOON... Over the top!!!! Make sure you get there early enough so the diners before you don't ruin the surprises waiting for you!! Make that special trip to Chicago just for dinner at Alinea. You will be happy you did!
(5)
lindsey p.

i am sitting here staring at my screen, because WTF do i say that hasn't already been said. do you love complex flavors? do you get high eating things that you KNOW were created with a ton of thought and care? do theatrics paired with dinner give you a foodboner? yes? then GO. just effing GO to alinea. spend the money. i have been wanting to for years, but i couldn't justify the money part. silly me. finally watched Spinning Plates, and my husband and i made our reservation for our second wedding anniversary. since then, for the last two months, i have read every review to get an idea of what we were in for. last night exceeded our wildest dreams. the service is impeccable, yet each server is so gifted with humor, improvisation, professionalism. you just wanna hang out with them. the sommelier is a gifted storyteller, explaining each bottle in a way that gets you super excited to take that first sip. the pairings are perfect. we didn't get the names of our servers except for one, beau, who is straight-up delightful. he will be a lasting memory of our four-hour journey at alinea. every bite of food left my husband and i speechless. at times we got PISSED OFF. the kind of pissed off that's like FU*K YOU GUYS HOW ARE YOU MAKING THIS MAGIC WHO ARE YOU WIZARDS WHY DOES THIS HAVE TO EVEN END DAMNIT. i had seen something about chef achatz saying the experience can bring people to tears, and i was like pfff, yeah okay, who cries over their dinner. NO. um, i was wrong. because when a particularly amazing dish arrived, my husband teared up after taking a bite. it's hard to explain why, but all i can say is that you TASTE the creativity and passion and art and love that goes into each course. the progression of the courses, the chronology of it, is genius. if you've ever been to a play or film that made you misty, simply from the beauty of it, then you might get emotional eating this food. it's shakespeare for your damn mouth. and we laughed. a LOT. some of the laughing came from the creativity, some of the laughing came from a place of holy sh*t how is this even real. there was a slight little miscommunication (my dad wanted to surprise my husband and i by paying for our drinks, and apparently he had emailed with his credit card information and asked that our servers let us know about my dad's gift when we sat down, but our servers thought we were to be informed at the end of the meal). i received a text during the meal from my dad saying "surprise - enjoy", and i had no idea what it meant. when i asked the hostess, it was clear there had been an error. i was like oh nooo, because i didn't want my beloved dad to be sad that his surprise didn't go as planned. he was clearly excited about it. but mistakes/miscommunications happen! and they can even happen at a supremely well-oiled machine like alinea. and when these things happen, as they do, it's how they're handled that matters. well, the staff was just so sweet about the whole thing, and they clearly felt awful (and seriously, it's NOT even that big of a deal, i just felt bad for my sweet dad), and they went above and beyond to make it up to us. so lovely and kind of them. and really, had we even known that my dad was paying for our drinks, we would've still ordered what we did regardless. um, also? we. got. tiiiipsy. by the time dessert and coffee came, we were all good. but the staff takes great care to make sure each guest has an uber or taxi when they leave. my mind is constantly consumed by work and schedules. for four hours, i forgot all of it, and i found myself completely present with my husband, with the incomparable alinea staff, and with the unfolding of course after course of the greatest things i have ever tasted. thank you, alinea. we will see you for every anniversary from now on. don't ever leave us.
(5)
Matthew B.

What a treat! This is an experience that everyone should be able to do once. I could go into a really, really long review, but the menu changes frequently, and frankly you won't want me to ruin all of the surprises that they have in store for you. The food is complex, decident, amazing... but small. Don't think that you'll leave here and be stuffed. You won't. Tell them in advance if you're celebrating a special occasion. A couple of us celebrated birthdays and they did a really awesome surprise for us. Everyone experiences the exact same meal here. Be prepared to let loose and have a little fun with it... and if you can, be the first table of the night. This way, you never see any of the dishes before they are brought to the table. Waaayyyyy cooler. Best meal of my life.
(5)
Sarah C.

I was thrilled to learn Alinea accommodates vegetarians. (I feel like the Chicago restaurant scene will have truly arrived when there are more vegetarian options!) When seated, we were told that all the dishes for the vegetarian meal are like the original but include substitutions that maintained the flavor profile. The flavors were, of course, epiphany, but the total meal was subadditive: I'm 110 lbs and left craving protein and fat. It made me wonder where daikon and various fish would map in a flavor principal component analysis. I'm not sure they're close. I'm reluctant to leave four stars because I don't want to discourage Alinea from accommodating vegetarians. At the same time, I want the vegetarian substitutions to be better, partly so people don't associate meatlessness with some lame anhedonic asceticism. The *only* other fault is that the cubic centimeter of dragonfruit in the dessert course was overripe. I have eaten scores of dragonfruits all over SE Asia and know when they are good. Overall--don't get me wrong--it was amazing. Tip: Have fun with the taffy. So many people weren't!
(4)
Amy W.

My 600th Review !! This is BY FAR the most unique dining experience of my life. My best girlfriends from college arranged it as a special surprise (One girl said to get strippers and the other girls said "do you not know Amy - she wants food and booze??!!") Good call - she was right on the money. What an incredibly special (and generous once in a lifetime!) treat. I have read the book by Grant and Nick - my perspective is that Grant is kind a genius jerky guy like artists can be. I won't say it was the most delicious food of my life, there were high points for sure, but WOW it was like a foodie Disneyworld of food/dining magic. The staff could not have been more accommodating (no fish for me) and really adjusted their service to our kind of crowd - we wanted it to be fun and friendly, not stuffy. Like others say, if you are slightly behind in courses than another table - look away because you see some spoilers. It is interesting to see which tables Grant himself does the dessert table - 2 (of 4) tables in our room got the special treatment - and we did not, he was gracious enough to let us take a photo in the kitchen - but he hated every second of it. Ah well such is the price of fame.
(4)
Always H.

I don't need a piece of meat strung to a miniaturized highwire circus contraption. I just don't. I'd rather the meal focus on flavors over presentation. Alinea was the experience that taught me to be wary of high expectations as that appears to invite disappointment. And everybody at my table was certainly disappointed. The service was fantastic and the staff made the experience really positive (more so than the food). The food was very good. It just didn't wow me. Although the food was executed very well, I don't remember ever thinking with respect to any dish "That was an awesome, creative use of flavors" or "I would pay $$$$ to eat that again." That's a problem when the customer is paying several hundred dollars for a meal. Counterbalancing the good-but-not-exceptional food was the stellar presentation. But I don't go restaurants for a theatrical performance, I go for the flavors -- and on that metric, Alinea did not excel. There are better places at half the price.
(3)
Bolin T.

It's simply art in a restraint, great to look at but honestly not good tasting it. We r a group of 8 and none of us prefer the taste of the food, it's honestly the worst taste in of all Michelin 2 and 3 stars I been to. Everything it's sour... Not all course all bad, but most are.
(3)
Yae Jee M.

Wow. Serious gastronomic experience!! I came here to celebrate a friends birthday. We had 18 course meal, paired with the wine. Wine was mostly white. Personal Favorites include: -Peach: a ball that bursts with juicy goodness -Surf clam: served with nine toppings and soup -All of the dessert: Cheesecake (matcha, berries, and hibiscus), helium balloon, and the lovely painting like ending served with various fruit. You end satisfied. Just a note, they pour wine generously! So pace yourself
(5)
Margarita A.

Best thing ever. Worth it. They accommodate any taste preferences or dislikes so that's pretty unusual for a Michelin place, especially one with three stars. Every course (16 total) made my head explode like every scene in a Tarantino movie. Love it.
(5)
Flaming H.

It's not about best or most creative restaurant. It's about experience! And you must be a culinary snob not appreciating the Alinea team's extraordinairy work. 14 courses for roundabout 300$ is even for regular foodies an amount of money that's not spent easily. We enjoyed our night here. Some dishes were true highlights, others maybe a bit less. If you have their book, you will certainly find some dishes from it on your table. Some people blamed the wine, we had five assorted glasses for about 66$. However, it's the whole experience that counts.
(5)
Richard T.

Overdue review: I love Alinea. Yes it was expensive... very expensive, but I'm glad I got the chance to try it. I loved the dining experience, and of course the food. I believe some of the items on the menu rotate. So here is what I had in May of 2014: SPOILER ALERT: if you don't want to know what I had in case you want to be surprised, then stop reading. Because even if the menu rotates, some of the items might remain the same. Hot Potato: cold potato, black truffle, butter. Very interesting concept and design. You have this wax-like spoon that holds the butter. And then you have the potato with the truffle hanging over it with some sort of contraption that requires a pin. To eat, you pull the pin off the waxed spoon, and the potato will collapse into the puddle of butter. Then you shove the whole thing in your mouth. I liked it a lot because I felt two temperatures (cold potato and warm truffle) at once as I engulfed this appetizer. Salsify: branch camouflage. For this dish, our waiter pretty much made us "forage" for our food. I was some kind of jerky that was camouflaged inside a wreathe-like basket. One of my friends actually bit into a twig or rope, thinking it was the jerky. This was a fun, interactive course. Lobster: curry, earl grey, grapefruit. This meal just looks pretty and tastes good too. This dish was totally deconstructed to those ingredients I basically listed. The lobster was really fresh. Sweetbreads: orange, ginko nut, cinnamon chop sticks. This was presented in a Chinese take-out box. If the waiter didn't tell us beforehand, I would totally believe the sweetbread was orange chicken. Good job fooling me! Ebi: broccoli stem, yuzu, sea grape. This one cleansed my palate. Wagyu: parsnip, black trumpet, kombu. At first it looked like just a pile of coals. The waiter lit it on fire. After a couple of minutes, the fire was extinguished and the waiter removed one "coal". As you guessed, it was another camouflage. The wagyu was wrapped in kombu, so it looked like one of those coal bricks. We each had a piece of the wagyu, and it was tender and delicious. This is one of my favorite dishes in Alinea. Lily Bulb: rambutan, distillation of caviar lime. Another dish that cleansed my palate. Cold and fresh, I don't know how else to describe it. Rhubarb: celery root, celery branch, licorice. This was probably my least favorite in Alinea. Maybe because I don't like licorice. Wood Ear: pig ear, allium, black garlic. Very savory, and I love garlic. Thumbs up! Black Truffle: explosion, asparagus, parmesan. This is just a spoonful. But as you put the whole thing in your mouth and bite, there is literally an explosion of flavors in your mouth. Please keep your mouth closed when you bite into this. This is another one of my favorites. Tied with the wagyu. Duck: foie gras, morel, dragon's breath. It comes in a vase with a mist steaming out of it. Probably dried ice, but they call it dragon breath. Pretty cool though. And I love bougie foie gras. Pistachio: mascarpone, black walnut, rose. This one is ok with me. I don't hate it, but I'm not in love with it. I'm not that big on pistachio. Balloon: helium, green apple. The balloon is made of green apple taffy and it actually floats because of the helium. There are 2 ways of eating it, the fun way and the boring way. Boring way: pop the balloon, and chew on the taffy. Fun way: puncture a small hole and breathe in all the helium, then chew on the taffy at the end. We all did the fun way and sounded like chipmunks. By far the most entertaining course of our dinner hahahahaha! Milk Chocolate: pate sucree, violet, hazelnut. The grand finale. The chefs come out for this one and builds this masterpiece for you to eat. They cleared the table and placed a brand new mat on top of it. Then they started to work; it was like they were painting with food. The hazelnut was very rich. Each dish was a small portion, but believe me, you will be full at the end of the meal. I regret not having any pictures in this yelp review...
(5)
Anthony B.

This is not a restaurant. This is a performance. By paying your insanely expensive admission you are lucky enough to be present for the show and as part of it you get to consume the art that is created. Don't expect a romantic intimate evening. Anytime you are eating 15+ courses there will be people in your face for most of the 3 hour experience. Do expect food that is beautiful, creative, intriguing, and above all delicious. Come with an open mind ready to have fun. And splurge on the wine paring. The wines were all spectacular, but the paring with the food was remarkable.
(5)
Jeffrey C.

Welcome back, my friends to the show that never ends. Come inside, the show's about to start. If life truly is all panem et circenses, I'd like to spend my days idly by in the comforts of Alinea. A dinner here is a little like meeting Morpheus. You take the red pill, you stay in Wonderland, and Alinea shows you how deep the rabbit hole goes. I'm fine arguing that it's the best meal I've ever had--better than French Laundry, than L'Atelier, and all the other Michelin and non-Michelin experiences I've had in my life. It's that good. It starts with the service, which is not only first-rate, but--even more importantly--extremely comfortable. A charming conversation can be had. Like Rusty tells Linus, they've got to like you then forget you the moment you've left their side. Apt advice for a waiter, and followed to a T by the fine folks at Alinea. The wine pairings. Yes. Healthy pours all, and they gave me "just a splash" three times. I think I was on cloud nine by course six. Anyways, the food. Amazing, yet accessible. Fancy, yet playful. Delicious, yet really, really, good golly miss molly, delicious. Should I go through? Let's go through. The osetra amuse-bouche reminded me of a Robuchon special. I knew things were looking good when I saw, and subsequently tasted, the lime foam. The next two appetizers were arguably my favorites. The scallop--closed in shell--required all five senses. If you're wondering on the sound, there was a babbling brook sound under a bed of seaweed. The scallop and Peruvian influenced sauce was mind-bogglingly good. The third of the apps was a stuffed shrimp head. As Anthony Bourdain says, if you don't like what's in a shrimp head, we can't be friends. As if playfulness weren't already a huge factor, the one-two punch of a lobster campfire, followed by revealing said campfire as a wagyu-(or tuna)-parsnip makeshift barbacoa, was ingenious. And tasty. My second experience with sweetbreads went better than the first, probably putting me back in the good graces if Bourdain knew who I was. And a hot potato, cold potato sidebar set us up for the wham bam dish known only as ????....!!!!! (and etc., so forth) on the menu. It's duck four ways (turbot for her), served with 60 spices, additives, and accoutrements, which become more fun to taste than the duck itself. Onto dessert, and a ginger five ways bested the duck's four, but not the supplemental 60. I'm from Missouri on sweetbreads, but I actively dislike pumpkin. I may have been converted yet again by Alinea's pumpkin sticky on a stick, for lack of any other better term. That was followed by a pistachio gelato, perhaps the only dish I didn't thoroughly fancy. I could've sucked the complementing marscapone dry, though. As if three desserts weren't enough, the infamous balloon had yet to make its appearance. It finally did, and it was sticky, amusing, and infused with a tart green apple taste that reminded me of elementary school wonder. Oh, and so did the helium sucking. Or maybe that was my college years. Whatever the case may be. The final canvas dessert of chocolate was pure overkill, and turned out to be the only dish we didn't ravenously devour. We left half that sucker, in a bigger mess than it first came. Stomachs satiated. Brain entertained. Bodies warmed. Hearts happy. Thank you for a finest of the fine meal, Alinea.
(5)
Kelly Y.

My husband and I really enjoyed our dinner experience at Alinea and actually had a lot of fun dining there! We have been to a few three Michelin star restaurants and not sure what to expect especially after watching Spinning Plates. The dinner was about 3 hours and we were constantly surprised, laughing and enjoying all the courses. While we both agreed that the food was not as good as Per Se or Brooklyn Fare, the meal was very creative, interactive and a wonderful dining experience. The service was superb, the staff was beyond knowledgeable and the wine pairing was really good. Every wine paired extremely well with each course. I was surprised that the ingredients used were not super expensive like the usual foie, caviar and shellfish but the chef was able to serve a very memorable meal. One of the desserts was a green apple helium balloon where you got to suck the helium out like you did as a child. On the last and final dessert, Chef Grant comes out to the table to present the course. This was a good experience to see and meet the chef but you could definitely tell he's done this one too many times and it's become boring and monotonous to him; however, it's his choice to leave it on the menu. Overall still a really fun and creative experience! To make a res: I made our reservations through their online ticketing/reservation system 2 months before we are at Alinea. The schedule is available every 15th of the month to book 2 months out. For example on June 15, the entire August schedule is available to be booked.
(5)
Lori L.

Alinea sits in a category of its own, as little needs to be said about its presence as one of the most acclaimed Michelin-starred restaurants, the countless James Beard awards it's garnered over the years, and its consistent ranking in the top 10 of Pellegrino's best restaurants in the world. Grant Achatz, the mastermind behind the restaurant and the ever-changing menu, is regarded by many as a culinary genius, so needless to say, Alinea had long been on my culinary bucket list, a "To Do" for a far-off day when I could eventually make the journey to Chicago. Sometimes, though, we might be lucky enough to have these decisions made for us. It's how I found myself in Chicago in January of this year (a less-than-ideal season for the city, it should be noted), making my way through the darkened passage to the entrance of Alinea. Even the first impression leaves guests reeling, a temporary discombobulation that will leave them wondering if they are, in fact, in the right place. Even after we were greeted, checked in, and seated in the main dining room, the actual adventure had yet to begin. The courses that followed were like none other that I've yet to encounter. Our very first course, a dish featuring Osetra caviar, brioche "foam", an egg yolk custard, and a red onion gelÃ©e, is one I can still remember with startling accuracy. It was almost too tongue-in-cheek for my liking, but I was completely won over by how such staple ingredients had been completely transformed in texture and consistency, but nonetheless yielded a combination of flavors that just... worked. Neither did I expect the following course, which consisted of an intricate net of twigs in front of us; we were instructed to find the lone root of salsify that had been camouflaged between the branches, an exercise that was just as rewarding as eating the salsify, which had been cooked so that its texture and taste resembled jerky. There is a certain degree of showmanship here that can be found nowhere else. From the lengthy plank of wood that our Gurnard was served on, dotted with a white pepper cream, vietnamese coriander, and a broccoli purÃ©e, to the fire left to crackle and sizzle in the center of our table as we lightly toasted our slices of hamachi, to the chilled bowl that steadly spewed out vapor as we ate our sweet dish of Pear, an almond mousse, grapefruit, and oxalis, to the chance to bite into the helium-filled green apple balloon and giggle at the high-pitched voices that we were left with... The presentation and introduction of each course left me in sheer wonder, and in anticipation of the next surprise. And somehow, there are no sacrifices made in the quality and caliber of the food. Every element, from the small sliver of skate (encircled in a veritable garden of brown butter, lemon, and lemon), to the eggplant cooked sous vide (elevated by the lemongrass broth with hints of cocoa and curry), to the tender pork belly (which had masqueraded as a log in our miniature fire) was executed to perfection. I have yet to touch on the amount of research and scientific knowledge necessary to pull of most of these dishes - how does one capture the pure essence of chocolate in such a crystal-clear frozen distillation? Or what about the mechanics behind compressing watermelon, freezing a coconut, or turning a banana into a chewy, dense marshmallow? I don't like playing favorites, especially when it comes to comparing restaurants with dissimilar styles, cuisines, and approaches to food. What I will say, however, is that Alinea has offered the most memorable dining experience I've had to date. The sheer amount of thought and meticulousness that goes into each dish is truly unparalleled, and the entire 16 course meal becomes less of a "dinner" and more of a culinary masterpiece, with surprises to delight and impress at every turn. For those that have even the slightest inclination to visit Alinea - go. I can guarantee that it's a decision you won't regret.
(5)
Steve N.

Alinea has a long list of awards. It has 3 Michelin Stars from 2011 to 2015. #26 on the San Pellegrino 2015 World's 50 Best Restaurants. #9 on the San Pellegrino 2014 World's 50 Best Restaurants. Top 15 for past 6 years in the world. Top 36 for past 8 years in the world. Grant Achatz came out of French Laundry's kitchen. Therefore, it has more awards than Jay Z, Kanye West, Beyonce, and Kim Kardashian. Well, a porn tape isn't really an award. It's a house converted into a restaurant with a huge kitchen and kitchen staff over 20. The wait staff is extremely attentive and their service is on point. It's one of the best I've experience and I've dine at some of the best restaurants in the world. The chefs came out to explain the dishes and had no issues of me sitting there in my white 2pac t-shirt. However, other guests gave me stares but it's cool. I just smiled back and threw up the "Dub". Westside. Outlawz. Thug Life. OK. Here's the deal. It's expensive and I personally don't have a problem with it. I'm there to experience it and be cultured. Those two things combined to me are priceless. I don't think anyone should complain about the price of the meal cause you know before hand how much it's going to cost. It's like jumping in front of an 18 big rig wheeler going 100 mph and wondering why you're in the hospital. It's stupid. If you initial cringed at the cost, you should not have gone through with it. Now, El Foodo. That's food for you folks who don't speak Spanish. The molecular gastronomy aka Techno-emotional cuisine aka Avant-garde cuisine is an interesting way to do things. Whatever you want to call it. It's amazing. The presentation totally blew my mind as I never experience some of the things Achatz has done at Alinea. 1) Pebble - The dish resemble pebbles on the beach. It's Ebi, Ogo and Clam Shells. The overall taste of the dish was interesting and very fresh in nature. They asked us to imagine being on a beach while they explained the dish. However, I was having a hard time cause I was in Chicago trying to get over the lake wind chill. I was more like Dorothy repeating "There's no place like home". Yes, California bred and loving the sunshine. Westside. 2) Chocolate - Crystal clear chocolate by frozen distillation. They pretty much took chocolate, purified it and removed all the bad parts of the chocolate. It was a total trip to eat cause we usually think of chocolate being dark or white. However, the chocolate was clear and it totally messes with your mind when you're eating it. It's kind of like being on shrooms and walking through a botanical garden. So I heard. 3) Graffiti - Hazelnut, Perigord and Balsamic served on a cement plate. It was inspired by Noma's foraging concept. Grant Achatz dined at Noma and it gave him the idea of bringing the Chicago streets to the dinner table. The dish was apart of the dessert portion of the menu. The sweet hazelnut and perigord looked like pieces of a broken wall. The syrupy and sweet balsamic looked like spray paint on the wall. Grant Achatz the Banksy of the culinary world? 4) Balloon - It's a Green Apple flavor taffy balloon filled up with helium. It's ingenious and a totally fun experience to eat it. It's definitely delicate to handle cause I saw it deflate on a chef many times before he got to the dining room. You get the whole helium affect on your voice like a guy getting kicked in the you know what. Alinea is the epitome of a dining experience. They take you through a journey with every dish. From the Pebbles to the Balloon to the Graffiti plate. Concrete jungle. It's like a jungle sometimes. It makes me wonder if I'm going under. Lastly, I would definitely recommend Alinea if you want a complete dining journey. It's creative, innovative and a stand out in its class. It can't be labeled as culinary art because it's simply art. 2 down. 10 more.
(5)
Vickie C.

My 500th review!! Woohoo!! And Alinea is definitely worthy to be my 500th yelp review. This was one of the most memorable and amazing dining adventures I've been on. And its definitely worth visiting when in Chicago, at least once in your lifetime. The service, the food, the presentation - all were impeccable! From the moment I walked in to the final goodbye from the friendly hostess, there were pleasant surprises along every bit of the way. This is a prie fixe menu where you are required to pay in advance before even getting to the restaurant. (Though one table next to us got 2 extra dishes (Bacon Thyme and the Truffle Explosion. I asked the server and he said the chef designs the menu for everyone. Even though the entire evening, that was only table in our section of the dining room that got those 2 extra dishes.) The only disappointment was that the chef wasn't actually there that night. I really wanted to meet him and get a picture with him. I guess this just means I'll have to go back again!
(5)
Tana B.

This place is unbelievable. My boyfriend and I were here in May and both agree that it was one of the most memorable experiences we have ever had. Each course was presented in the most unique way(this is Alinea after all) and the flavors of each dish were a dream. We were worried that because we looked at so many pictures and read so many reviews about this restaurant that nothing would be a surprise, but we were not disappointed at all. Service wasn't what I thought it was going to be. It was better! After taking the first taste of the green apple taffy balloon it deflated onto my water glass. One of the gentlemen serving us immediately replaced my water glass before I could even blink haha. He was like "Don't worry this isn't the first time that's happened." My boyfriend and I couldn't stop smiling after we left. We were blown away by the whole experience. I can't wait to go back!
(5)
Ali W.

The food here is definitely the most innovative I have ever had, and I have had a lot of molecular gastronomy. There are all kinds of creative dishes using things like fire logs (that were a pork belly in disguise) and helium (to fill an apple balloon). Every course was like a show. The food was good, but not so amazing that I continue to crave it -- I feel like the meal was more like a performance. The grand finale dessert was an artful masterpiece, but the chef who "painted" it was kind of cocky. I do have very high expectations for a 3-star Michelin restaurant. When I spend $300-$400 on a meal, it must exceed my expectations, but I actually left feeling a little hungry. 1 start off: Like some of the other reviewers, I did not think the mandatory 20% gratuity was appropriate. Service was fine, but more like around 15%. Maybe 14% since the chef seemed like he had more snobbish attitude than the truffles he was serving.
(4)
K N.

I'm not going to write a crazy long review -- google them and you'll see what you're in for. The menu changes. It is for sure something to do if you are really serious about food. I'm not sure if I would want to pay as much as we did to do it again --- but I'm really glad we did do it. Service is awesome and the sommelier was amazing --- Loved the wine pairings!
(5)
LovestoEat N.

After reading all the glorious reviews about this place, I had to see it for myself. Bought two tickets for dinner, which came out to be about $623 with service charge and tax. This is not the final price, once you're there wine and tip are additional. So the night of our special dinner finally came and my BF and I were both very excited about trying Alinea for the first time. We got to the place and it looked like a warehouse from the outside. We walked down a long dimly lit hallway with no decor, and with some confusion, we reassured each other that this must be the master chef's way of luring you into a surprise. At the end of the hallway, we eventually ended up at the entrance to the restaurant. We were greeted and escorted to our table. Eh, not much of a surprise there. We decided not to do wine pairing but ordered wine by the glass. Then our evening began. One by one, our 15-18 course meal came out. The food was good, but nothing really wowed us. The flavor was too salty for our tastes. We sent some dishes away half eaten, which was a little unexpected to the staff I guess because I heard them asking each other, "What happened there?" The only memorable thing for me was the dessert presentation at the very end. It was beautifully performed, although I didn't eat much of that dessert. We paid over $700 for our dinner and I didn't think it was worth it at all. The staff was very nice and service was great, but it got a little uncomfortable after awhile because the room was very small and there was a guy (supervisor?) who just stood there and watched everyone. I know his job was to quickly attend to people's needs, but by standing there and watching us eat, it was very uncomfortable. We also were afraid to use our normal voices or talk about certain things because it was very quiet in the room, so anything you say could be heard by the customer next to you or that supervisor. It was a unique dining experience, but definitely not worth the price.
(3)
Lorenzo D.

Performance Art ...........................(and food) So much has been written about Alinea, I almost didn't post here. What could I add to the conversation? So, read on if you want one man's impressions of a legend..... I have just deleted my saved draft of the review I wrote the evening of dinner at Alinea. It was not wholly complimentary, to say very little. I decided not to post it that night because I needed to cool off. Why? Some words found in that review: Fleeced. BS. Disappointing. So, here I am after much consideration, writing what I feel to be a fair review of my thoughts/experience at Alinea. *(Quick note: I am an experienced eater and former chef/restaurant owner and former wine merchant. I have what I consider to be a full understanding of food and wine, and eat in restaurants often. I also travel a bit). I come away feeling that this place is mostly about performance. I went in with the expectation that it was about food. I realize that Alinea provides way more than food. But I wish they did more with the food. How I mean that, is my soul was left cold by the food. Yes, it was playful, yes it was artful, yes it was challenging. But it wasn't satisfying. It didn't reach into me and fill me with joy, or comfort, or passion. Entering: Long dark hallway leading to the front door, where we were greeted by a very pleasant young lady. Taken upstairs to a corner table that was a round black stained table which struck me as underwhelming. Very minimum decoration throughout the room, almost to a fault. My thinking was that at this price, maybe a few limited editions of Richter? Something? Service: As good as it gets. Highly polished and still very personable. A small village ultimately addresses the table over so many courses, and that works well here. We needed/wanted for nothing. Confident and enthusiastic, refined and comfortable. Wine Service: My hat is off to the sommelier here. VERY impressive pairings with very challenging food. I had the "reserve" (?) wines while my friends opted for the standard. He was packed full of knowledge, utterly gracious, and could communicate what the thinking was for pairings, as well as some geeky info exceedingly well. He alone adds a star if not more to this "restaurant". Food: Everything you've heard is true. This is outside of the box. Which I like. At 18 or so courses, doing this kind of performance requires incredible skill and creativity, which they quite obviously have. But it takes concentration and skill on the diner's part as well to even begin to try to appreciate what is intended. It also takes endurance. Because of the endurance needed, I look back and I think the menu is front end loaded. In that the hits are sent out early in the meal. It seemed to me that as the performance proceeded, after about the midpoint, each dish, or act, was a little less than the previous, save for the spectacular Hot Potato/Cold Potato truffle course. This is dish was one of the best dishes I have ever had in my life. The one place they infused some soul. Of course every act had a brilliant presentation, and the wine as previously mentioned elevated the food. But it did seem anticlimactic moving forward. Or maybe our excitement of such an anticipated evening had fallen back to earth??? Of note, there were a couple of courses that tasted of nothing but charcoal. I suspect this was intended. One of these courses came to the table on fire. During this part of the performance, I did not finish 3 or 4 courses, simply because they tasted awful. Sadly disappointing. Then sweets. The helium apple balloon is genius. AND tasted good! The painted table for dessert is very impressive from an artists perspective. A live painting done by 2 men in kitchen whites. I think the value of what they painted far exceeded what we ate. It was a beautifully executed canvas, done with skill and just the right amount of flair as to not be too cutesy. But then the eating again. Nothing spectacular. Overall: 3 Stars- Not sure what else to give. Closer to 2 than 4. When dinner for 4 cost's $2,400.00 I want my soul stirred. Alinea didn't come close to that. When I left that night, I felt that I should have donated the money I spent to a hungry family. Or four. I am not of the ilk that is trying to save the world. But this experience left me with that. It was not at all what I expected to be feeling as I walked out the door. I feel like I lost on this bargain. I wanted to leave feeling that I had just experienced something special. Not this particular evening. If you have read this, thanks for taking the time. Feel free to scream at me for not appreciating genius. If you're thinking about attending a performance here, go for it. I know I won't be returning, mostly because I don't like to feel fleeced after dinner. Buona Fortuna!
(3)
Edward L.

One of the best culinary experiences of my life. Finally, some time to write something about this place. Went here a couple years ago, saved up some $$$ and went ahead and splurged. Sure glad I did. Probably one of the single, most flavor-jammed-packed bites of my existence: the Truffle Explosion. Second to none, unreproducible anywhere else. You've probably read and heard about the multiple course journey, so I won't bore you. Try it out at least once in your life. It's quite expensive. I'd go again... if someone else is paying. :)
(5)
Megan S.

The presentation here is amazing. Sometimes you almost do not want to eat the food, you just want to stare and observe! I would recommend that you ask for a table upstairs if possible as the downstairs room was very quiet and it was a bit uncomfortable having the wait staff watching you eat! Definitely share the wine pairing if you choose it as it is many pours. My favorite was the dessert with the pillow and fragrance wafting up from it.
(5)
Brian B.

Alinea created an experience for the table unlike almost any other restaurant. From start to finish we were WOWED. We got to see the kitchen before we sat down, so we had a small glimpse into where the magic takes place. When the first course of peach, champagne, and basil explodes in your mouth, you know you're in for a treat. The progression throughout the night was natural and progressive of flavors, likely pulling from the knowledge Chef Achatz learned while at El Bulli. Of note, Chef has worked with some of the top chefs in the world including Chefs Adria, Trotter, and Keller. Achatz is a master at his art and his expression of food shined throughout the meal. The second course had nine different items on the plate including a soup in the middle that we sipped with a steel straw between bites. The fourth course used meringue cracked on rock slabs and carrot spray to create graffiti on the "plate". The next notable dish including a charcoal fire at the table, which ultimately turned out to be a hidden tube of chicken wrapped up in seaweed that our server carved table side. That was combined with cooked peppers and flowers that started off hanging over our heads for the first few courses. We were all shocked! Everyone loved the truffle courses, most notably the hot potato cold potato. The truffle and potato combined with a truffle sauce for a slurp-able (think oyster) treat. Not far behind was the single bite ravioli that exploded with Parmesan and black truffle. The dessert courses began with a cheesecake dish that also resembled street grafitti. The berries and hibiscus flavors paired well with the marshmallow like cheesecake, and the Sauternes dessert wine paired by the sommelier was especially amazing. Next, each person at the table received a balloon filled with apple and helium. You have to put your face on the balloon towards the top and suck out the flavor as the balloon starts to implode on your face. As it deflates, you eat the apple taffy flavored balloon and string. Lots of fun and very unique idea to put a smile on everyone's face! For the finale, Chef Achatz came over to create the dessert literally on the table. The staff placed a special rubber tarp on the table so we could eat right off of it. Chef flung tropical sauces all over the table and delicately placed fruits and other mini morsels of goodness in front of each guest. Then he placed a nitrogen smoking dinosaur egg at the table and sprinkled some golden dust, before smashing it into pieces and releasing all of the trapped nitrogen over the table. Finished with a bang, literally! Then we lapped up all the sauces and mini dessert treasures. Everything was delicious and no one felt they over ate. Perfect amount of food and wines that were expertly paired to compliment each dish. I will absolutely return in the future, likely in a few months when there are some new dishes to experience. The entire meal was a well orchestrated food and wine experience that few others in the world can come close to matching. Alinea truly deserves their three Michelin stars. Hats off to the entire staff for giving us an amazing level of service and experience.
(5)
Nicholas S.

Food and experience are all about ROI for us. I am sure people truly love this place, but it was not worth it by any stretch. Service was great, atmosphere meh, and food nothing to write home about. We had such high hopes.
(2)
Hang T.

I wanted to treat my husband to a wonderful dinner for his graduation. I heard so many good things about this place. It was considered the #1 restaurant in the US and in the world's top for ten the past few years. Since we were going to be in Chicago at the time, I stalked the computer until they released their dinner tickets. Getting Reservations - Not your typical process. You have to wait until they announce online that they have released the tickets for their tasting menu. Usually they release tickets two months in advanced (i.e. releasing tickets for June in April). Seven minutes after they put up the message, I got on their website and saw that all the times between 5:30 and 8:30 were taken. That was quick. We had to settle with 5:30. If you don't jump on it quick, you will not get the date/times you want. I believe they only accept parties 2, 4, and 6. Sometimes they will list cancellations on their Facebook page so you might be able to get in that way as well. Remember that each person will be 225+, not including wine pairings. The Service - service was awesome as you can imagine. My gosh they were attentive. Ready and quick to clean off your plate and bring on the next course. Walked me to the bathroom and had a new napkin to put on my lap each time i came back. Gratuity is already included in the price so you don't have to worry about that. Very friendly and not at all stuck up like I would expect them to be at one of the top restaurants in the world. The Food - for the most part the food amazed me. You get 15 to 20 dishes and the meal will last 2+ hours. I was very surprised by the different ways food could be displayed and created. I would never expect certain flavors to go with certain ingredients (i.e. maple syrup and swiss chard). Some of them worked and some of them were a little too outlandish for my taste. I'm very simple when it comes to food. My favorite dishes were the flamed cooked kobe beef, the lobster, their version of orange chicken, the black truffle explosion, the strawberry infused watermelon, the taffy balloon, and the final chocolate dessert. SERIOUSLY, the desserts were so creative and delicious. Overall impression - I can see why this place is so famous. The food is so unique in presentation and taste. It's fun just to see them at work. You will never have another meal like this in your life. Molecular gastronomy at its finest. Be prepared for the unfamiliar. If you are used to plain steak and potatoes, you've gone to the wrong place. It's not a dinner, it's an experience.
(4)
Cathy And Lester F.

Alinea rekindled our love of Michelin starred restaurants. The service was impeccable. The servers were approachable while maintaining the level of professionalism that is to be expected. The dinner was an experience. There is no other way to describe the courses. From entering the restaurant to dessert painted on the table, it is more than you could expect from a restaurant. The flavor and textures were beyond compare. Every course left a smile on our faces. The loss of a star comes from the length of experience. Our meal was 14 "courses" lasting a bit more than an hour total. With the expectation of 2.5 hours, it left a little to be desired and we did end up leaving a bit hungry. The best tip we can give is to enjoy the wine pairing and experience every moment.
(4)
Elsie W.

Came here March of 2014. We bought tickets on their online reservation system the day that it opened for the date we wanted, snatched the 5pm slot since it's a 3-hour long dinner. It was my first experience at a molecular gastronomy restaurant aka fancy/innovative/interactive/playful dishes. I can't add to this Yelp page any more than everyone else has already said. Yes, it does live up to the hype. Go here. Tips: - Get the earliest slot if you can, since there are no barriers to other diners around you, the surprises lose their magic if you arrive later than other tables. - Since you already paid for the reservation, coffee/beverages are free (you only pay for alcohol) - Photography allowed, no flash. - Check out the kitchen and the decor! - Read Life, On The Line by Grant Achatz and Nick Kokonas (I'm reading it right now and it's making me appreciate the meal I had here almost a year ago so much more!) - Don't read too much into this restaurant and don't look at the pictures/videos. See for yourself!!! And lastly, be open minded and have fun!
(5)
Jesstine G.

Being a food freak, I jumped at the chance to dine at Alinea. Michelin 3-star rating and #9 on The San Pellegrino World's 50 Best Restaurants ...um, definitely! You pay for the meal when making reservations (~$350 p/person). The restaurant is located in the charming, upscale neighborhood of Lincoln Park. If you're staying Downtown on Michigan Ave, it's just a $15 Uber ride. From the valet to the final farewell, everyone is extremely gracious and friendly. After being greeted, they encouraged us to take a peek and pictures of the open kitchen. In fact, I was pleasantly surprised by the open photo policy. Never once did they make us feel silly for taking pictures. Only rule -- no flash. We were then led upstairs to the dimly lit, sophisticated and modernly styled dining area. There is ample space between tables so your dining experience is truly your own. Drinks are ordered/paid at the restaurant and include 20% gratuity. Wine pairing is available for $180 (if I recall correctly), which measures about 4 1/2 glasses of wine. I didn't want to stumble out of there so I opted for wines by the glass. While there is a price list for bottles, there is no list for wines by the glass. They want to ensure your wine compliments the courses (which only they know) so they prefer to discuss wine selections with you. The sommelier was amazingly personable and made excellent recommendations. Nonetheless, it's scary ordering wine without knowing the cost. We ordered a few glasses of champagne and wine. After seeing the bill, we paid an average of $30 per glass (excluding tax and tip). Not too bad. The dishes are perfectly timed. Service is the best I've ever experienced. It was warm, friendly, attentive and extremely professional. Absolutely amazing. There were sixteen courses. Many were incredibly delicious and a couple were not palatable for my tastes, however each course was unbelievably creative and artistic. Molecular gastronomy at its best. While I didn't love each dish, I marveled at the innovative transformation of ingredients and the unique combination of textures and flavors. Truthfully, I was disappointed in the protein selections. Aside from a squab dish and a pork belly dish, there were no other meats. I would have loved some steak and game. But I'm a carnivorous gal. Also, I would have preferred one more main course in place of a dessert. I left dinner a little hungry. Regardless, Alinea truly provided a dining experience of a lifetime. I'm so glad I went. I've uploaded a picture of the menu. Courses don't change much over time. To see drastic changes, you should wait a minimum of 6 months.
(5)
Mayra S.

A bit of a late review since I was there in October of last year. The food, which was paired with wine, is the closest us mortals can ever come to sampling what is reserved for the gods. Alinea is simply amazing and the flavors challenged my palate in ways I did not think possible. Enjoy!
(5)
Eatosaurus R.

NOTE: I wrote this review over three years ago but never posted it. That's not a typo, I'm just that slow. I'm pretty sure a visit to Alinea today is nothing like the experience I had three years ago, so take this review with a grain of salt. Or maybe a bag of it, because I'm going to assume absolutely none of the following is accurate anymore. If you haven't heard of Alinea in Chicago or its head chef Grant Achatz*, you probably don't follow the food scene at all and are missing out on one of the most innovative restaurants and chefs of this generation. You're probably also very pale, because you've been living in a cave of some sort for the past decade. Grant Achatz was the only chef to be mentioned in Time Magazine's 100 most influential people of 2011** and actually battled through mouth cancer to create what is arguably the best restaurant in the United States. Mouth cancer. That's cancer. Of the mouth. On a chef. That'd be like Kim Kardashian getting butt cancer only to come back and win some sort of butt award for, uh, best butt? Or something? I don't know. That was a pretty bad analogy. When I called to make a reservation the hostess who took my call told me they were completely booked for the dates I was shooting for. My date called back less than an hour after I tried and miraculously found an opening.*** Apparently the fine folks at Alinea don't like the sound of my voice. I'd hold it against them, except for the fact that their food is so good they could hit me in the face with a hammer and I still wouldn't care. * I believe Grant Achatz has passed on day-to-day responsibilities to his chef de cuisine Mike Bagale. ** 2011. Topical, I know. *** I believe they use a new ticketing system now, instead of the antiquated reservation system I went through. Again, three years old. This review is three years old.
(5)
Lisa H.

Nice location and good service. Hard to find parking. Prices kinda high but food taste good. I recomend this restaurant
(4)
Sam O.

Even if its a little hard to find with no sign, once inside, it was the best dining experience I have ever had. The food is quite good. Service very attentive, and the dining room mutes noise. Overall, the experience is amazing. Each dish was unique including slurping broth through a long stainless steel straw and the chef coming out for his dessert masterpiece with the table as his canvas. Obviously it's not cheap, but its worth it for a special occasion splurge.
(5)
Jillian M.

I was taken here for my birthday a couple weeks ago, and I am SO sick of telling everyone about my experience because I've repeated the same thing at least 50 times, so I'll keep this short and sweet.... It was a mind blowing experience that tickled my tastebuds with almost every bite. 16 courses and the last 3 were the ones I was least impressed with flavor wise, but presentation wise, no doubt, they delivered. If you get the opportunity to go, do it. It's not something you can experience everyday, nor yearly, and some people will never know the greatness that is Alinea in their lifetime, and for them I feel sorry. It's a luxury that a lot of people can't afford and or are too closed minded/cheap to spend the money on. It's food like you've never seen. The service is impeccable and if I am ever rolling in dough, I'll be spending it at Alinea to taste what new creation Grant Achatz has come up with. Alinea is art in the form of food. Go. Now.
(5)
Alfred L.

If a $$$$ meal gets you an awesome picture of an awesome dessert, then so be it! From the exterior, it almost seems like a trip to your favorite haunted house. BOO! As you enter, you are greeted by a host/hostess and you get to observe the chefs in action while waiting for your table to be setup. The food can be best described as extraterrestrial. I thought that some dishes were presented similarly to a fishbowl or campsite (or rather, you can call it a gastronomical bonsai tree). One of the best dishes served was the poached, Hawaiian shrimp. The shrimp melts into your mouth like a cream. 16 courses ended with a cup of delicious French-pressed coffee. I definitely would love to come here again! Alinea.... it leaves you wondering. Did Chef Achatz just feed us the tastiest twigs in the world?
(5)
Maureen C.

I know, it seems weird to not give five yelp stars to an institution that has 3 michelin stars. But perhaps the 3 michelin stars set expectations that I couldn't quite find satisfied. One thing I did appreciate is that they like to "surprise" you and so don't give you their menu until the very end. The preparation and presentation involved in the dishes is rather amazing, and they like to get creative with their dishes. There are a number of memorable dishes because of their presentation, including a balloon, food literally on the table, and food buried in a fire. There is obviously a very hefty price tag that comes with this meal, and I would say that it's worth it given the amount of excitement that comes with each course, but this is one of those meals that is more of an "event" rather than a great gastronomic experience.
(4)
Tanner B.

The creativity and artistry in the restaurant are second to none and it is was definitely an experience I will never forget. The service was first class, not overbearing but on top of things and made you feel at home. The meal lasted about 2.5 hours and had its hits and misses. I would say the meal is back end loaded because I felt like the dishes near the end were better than at the beginning. There were a few courses that I did not enjoy at all. Taste is all about perspective so perhaps others would have enjoyed those courses more than I did. I'm an average eater and I did leave a little hungry and had to eat again after to fill up. I don't regret going or spending the money but I'm not sure I would go again. I liked 42 Grams better in the Chicago area.
(4)
Jennifer L.

Dear Gods of Gluttony, You have truly given the power of taste to Grant Achatz and the Alinea team. I am astonished at how incredible this meal was. Almost $2,000 for a party of 4, and yet it was so incredibly worth it. I wasn't even phased by the chunk in my wallet, I was only saddened by the fact the meal had ended. Every single dish was fantastically executed, with wonderful theatrics, molecular gastronomy, and taste. From the first small bite of the osetra caviar my tongue was salivating and every dish I wanted more and more. I was trying so hard not to lick EVERY SINGLE PLATE I honestly thought they must've put some sort of addictive additive to make it taste so good. Obviously the menu changes constantly, and the fall menu was inspired to be almost dark, bursting with "fall like" flavors. Rhubarb, herbs, roots, aromatic herbs and spices, gamey meats, sweet breads, and the contrast of taste, smell, hot cold sensations. This meal is so diverse it's hard to even describe. Alinea is literally an experience. It's the Disneyworld of food - everywhere you turn you will be stimulated in ways you never thought possible and even if you don't know what the hell you just put in your mouth you don't care because that taste - the medley of flavor profiles triggers your brain and you learn that this is not just food - THIS IS LIFE. This is living to eat in every essence of the word and it is so damn worth it. The only hang up as to why I am so terribly conflicted when it comes to Alinea is that although the food, the genius, the pure art form is so impeccable and worth a full 5 stars, the service and the sommelier simply fell short. Of all the 3 Michelin Starred restaurants I've been to, Jean-Georges had the best service by far, and none of the other places can even compare. But I figured Alinea would have some sort of service standard being so critically acclaimed. I was so appalled by the "we don't have to treat you well because you are at Alinea and you're lucky to be here" vibe that it made the dinner almost annoying....In addition, the sommelier was terrible! He didn't describe what we were drinking because he had absolutely no clue, one of the sake pairs was so appalling to some of us we told him to take it away and he didn't even replace it with another so we went without a pairing for a few of the dishes. granted we were paying a pretty penny for the wine pairing you would thing they would honor a replacement... Also the pours were so sparse the tiny splash in our glass would barely even be considered a taste!! I would definitely not recommend the wine pairing - that is FOR SURE. All in all, if you've got the cash shell it out. Buy your tickets months in advance - it's completely worth the trouble and planning. Can't wait to come back again...next time I'm in Chicago I'm buying consecutive tickets for every single day I am there - if I can afford it... hahaha
(4)
Veronica S.

I dined at Alinea pre-Michelin-ratings 5 years ago and returned this summer as my boyfriend treated me for a birthday surprise. The price hike was pretty substantial, but nothing short of surprising after earning 3 stars. The tickets (as well as 20% gratuity) now must be purchased well in advanced via the website. You may also try the Facebook page to see if any diners wish to sell their tickets as tickets are transferable. The food innovation and experience is still top notch and unlike anywhere you've ever been. It's become a lot more interactive and keep in mind that it is purely a molecular astronomy experience. I was a little bummed they wouldn't accommodate a kitchen tour this time, but all in all, it's still very much an unforgettable, once in a lifetime experience.
(5)
Kelly J.

Everything about Alinea is revolutionary. This is without question my ultimate foodie experience. Everything here is executed to absolute perfection and the attention to detail is like little else I've seen. The whole evening is so innovative, unique and filled with such excitement about what's being placed in front of you. It's just a dream come true to come here. To say the food is excellent just seems like the understatement of the century. This is also theater at its best and it stimulates and overwhelms all your senses at once and in the best way imaginable. I believe I was positively giddy with joy the whole time! I was so enraptured with the food, that I had to remind myself to drink the wine everything was exquisitely paired with. Impossible to pick a favorite course out of the 14 offered, however I was partial to the hot potato, the black truffle explosion and the duck. The only thing I would alter would be less dessert courses. I'm more a savory lover than sweet. That said, the dessert was as delicious as it was beautifully entertaining to have one of the chefs come out and paint chocolate all over our table. What a performance! Service was flawless and everyone exudes an air of gracious professionalism while never being stuffy in the slightest. The feeling strongly shines through that this cohesive team of people love what they are bringing to diners.. A truly magnificent experience and something I'm grateful I'm able to do. If you have the means and are into molecular gastronomy this is a must do. Grant Achatz is nothing short of a genius. soundcloud.com/thefeedpoâ€¦
(5)
James A.

What can I say about one of the world's greatest restaurants that already hasn't been said? It really is a remarkable experience. They "do" food presentation like nowhere else. The wait staff is incredible too, very fun and completely unpretentious. I will offer one tip about getting a table there. We recently were in Chicago for a conference and did not have reservations. If you sign up for their Twitter feed they post their open tables the day before. These tables that open up are mostly for 4, but if there are only 2 of you (as it was for us) you can post on Twitter that you are looking for 2 others to share your table. We did that and found someone in less than 5 minutes. We actually really enjoyed getting to know our 2 new friends over dinner as well!
(5)
Lisa H.

Alinea sure delivered. Probably the most impressionable meal i've ever had. Nowadays to make it to the top, it's no longer only about taste, quality, presentation, and service; there needs to be an "x" factor, known as the experience -- interactive experience. Bf took me here for my bday dinner; we had 16 courses, and each dish was unique. Some more unique than others of course, can't get it all perfect now. But yeah, i love how the dishes are interactive and stirs conversation. When we first walked to our table, there was a piece of rhubarb hanging above the table. Bf says, wouldn't it be funny if we actually ate it? Low and behold, it ended up in our tummy by course 6. Another course had a birds nest made out of branches, the food was camouflaged within the nest, and we had to search to eat them. The taste of this dish was kinda salty, but i loved the playful element. Our meal ended with a bang, literally. A chef came to the table, layed out a white cloth, and used the table as his canvas and started painting with the 12 ingredients in front of him, which were made out of dried fruits, purees, jams, candies. There are a large candied ball and he cracked that at the end. We dug into the artwork with our spoons. The moment before scooping up my first bite, i truly felt like a 5 year old in a candy shop, absolutely mesmerized. Green apple taffy helium balloon was super creative, but i'm sure everybody writes about that so that's all i'll say. Warning: i think it goes without me saying, make your reservation way ahead. Surprisingly, my bf got one 1.5 months ahead, but it was also for a Wed night. You pay for the bill including tax and tip upfront, so if you can't go on the day of, you have to sell your ticket, or forfeit. Be prepared to spend your evening dining. Our meal took 4 hours, but we also took our sweet ass time. Left at 9:30pm; both floors were still packed. Ladies and gents, it was a Wed night...not to mention, ~$300/person meal, but entire place was still crowded. THAT speaks volume.
(5)
Rahul H.

It's hard to put this experience into words. From the outside it looks line an unassuming house in the north outskirts of downtown. When you walk in the front door you are immediately placed in a dark hallway with a few monochromatic neon lights and dead silence. Kind of like a Kubrick movie, kind of like a deprivation chamber to get your mind right for the upcoming experience. This is a restaurant where you have little control. The vibe is part art show, part culinary experience, part high end boardroom, part library. A well oiled machine and they have a specific way they want you to enjoy it. It's what you expect with 3 Michelin stars. Once seated you are in for the most imaginative, delicious, inspiring, interactive meal of your life. Wine pairing is a must. You'll have your own sommelier attending to your table and it really enhances the experience. Majority of the wines were white so that tips you off to the type of food we had. Unforgettable experience that I look forward to re-visiting in the future.
(5)
Three S.

Alinea- a mysterious and ground-breaking establishment that led the way on ticket-based seat sales and broke a whole bunch of culinary rules on their way to the 3-Star Michelin Guide rating they now hold. The prices are high (tickets start at $210 for the least desirable timeslots, and go up to $295 for the best) and you're offered an upsell of a wine pairing when you arrive (a standard offering and a "reserve" offering, which is not worth the extra charge). But, nothing about this place is meant to appeal to the economic-minded, so buckle in and enjoy writing off a normal person's month of dining-out budget. The staff are exceptionally- unbelievably- devoted, attentive, and precise. If you casually mention that you prefer bubbly water to flat, or your sauces on the side, or any one of a million preferences, the wait staff go far out of their way to accommodate you. The meals are presented in creative, fascinating, beautiful ways that will leave you wondering what you thought a fine meal meant beforehand. As one quick example, when I went, the dessert course was literally painted onto my table by one of the kitchen staff. if you'd like a dorky course-by-course description, I invite you to go here: threestarepicure.com/bloâ€¦ If you're heading to this restaurant and reading reviews to learn more about what to expect, rest assured that your experience will almost certainly change your life. It's that good.
(5)
Shannon J.

It's really an amazing experience, one of the best dinner I had. The dishes are beautifully presented, food tastes fresh and delicious. And overall it's an entertaining experience because many dishes have a surprising effect. I would give it above 5 stars if I can. I had the 12 course tasting and pretty much every dish were my favorites, especially the sour apple ballon, you are gonna leave in laughters
(5)
Christa M.

I was incredibly excited for this experience. Unfortunately it was hands down the worst dining experience of my life. I do not have a problem spending a lot of money on a meal and have thoroughly enjoyed other high-end dining experiences like Bryan Voltaggio's Table 21 at Volt. The key difference here is that the food did not taste good at Alinea and was not memorable. Considering the price tag of this experience...just not worth it...very very sad....I also had a very awkward incident with a staff member...don't waste your time or money...
(1)
Shareef Y.

Nasty food for pretentious people!
(1)
Alison J.

Not sure why I bother writing reviews for restaurants like this. Except...Alinea is so good that I can't help it. For a 3-star Michelin, the service is amazing. Not judgmental, not overbearing, and not underwhelming. Exactly right. I don't know that the food itself is the best I've had. But the entire experience of it was so unique. Courses flow into the next course and it's like a very well-choreographed dance of waiters and dishes and food. It's truly amazing. After our dinner in November, we didn't particularly think much of it. But it wasn't until days, weeks, months later that we realized that this meal really stuck with us and we still talk about it regularly.
(5)
Brittany S.

Alinea is a culinary experience like nothing you've ever seen before. Grant Achatz has the most incredible talent of any chef around. He pushes culinary boundaries by thinking so outside the box you almost forget you're inside a restaurant. The level of creativity is so outside any other 5 star restaurant. I guess they call this molecular gastronomy. It's part chemistry and science, part art and part what I like to call master chefistry. I've never seen a chef take so much personal time and involvement in their meals as he does. Going to Alinea is a special occasion for most. For me, it was my 30th birthday. Achatz took us on a treasure hunt of unbelievable foods and presentations. Our food adventure started with a twig bird basket where we found salsified jerky. We went through a swamp with a pearl encased lily pond of sashimi with bubbling dry ice. We were taken by table side campfire to find Kobe beef hidden in the campfire rocks. Got a "To Go" box of Sweetbreads with chopsticks. Grabbed a newspaper and devoured the crab legs with tarter sauce packets. The food portions were perfect for the 12 or so courses and tricked up in flavor. Sugar helium edible green apple taffy balloons were brought to the table. We stared in curiosity as to how to proceed with a balloon as edible? The first brave one at the table took it and sucked. The balloon came undone and turned into a sticky taffy string. Releasing the helium was almost more fun than eating it. We all laughed at our "Alinea is amazing" sounding like dwarfs from the helium and laughing at such a childish thing in a 5 star restaurant. The grand finale desert was presented and prepared in front of us by chef Achatz. Nutmeg chocolate coursing cake, and smears of goodness all around, dusted with confetti like sugar sparkles. Presented like art on a silicone sheet that when they finished presenting the desert it looked like a abstract artwork. Criticisms of this place may be the ticket system and the uncertainty of when your reservation request will be accommodated and the deposit associated. But, if you're going to Alinea, you're going with the expectation of sheer brilliance and that's exactly what it is. And well worth the conjecture. For me, Alinea was a life changing meal and the most amazing 30th birthday ever.
(5)
Brian S.

Well here it is. Review #200 for me. All I can say is wow. And that's not a good wow. That's a wow of disappointment. This is the 5th high profile restaurant I've gone to, and the 2nd one that profiles molecular gastronomy. The first one being Minibar, in DC. At the end of the day day I'd go back to Minibar 10 times before I come back here, and that's saying something considering you're treated different if you come back, which leads me to my first point. Any friends of employees, or people who have been before get additional courses. Not one course, but multiple. So you're essentially paying the same amount for less food. Recently one of the "extra dish" that some received but others did not was the black truffle explosion, which seems to be one of the dishes they're most known for. When I went it was some white truffle dish in a glass dome (I'm assuming it's smoked). The other part that didn't woo me was unfortunately the most important, the food. There were some great components, but overall most of the dishes that I had left me with the impression that they were "good". Nothing outstanding, or that I would rave about. The dish with the pork belly from the fire was probably the closest to that. Overall extremely disappointed. On one course I left a fork on the napkin they use to place new silver wear, and one of the runners told me to make sure I put it on the dish that's served, not asked, told. At the end of the day I wish they wouldn't have charged you tip in advance, because my experience did not come nearly close to deserving a 20% tip. The menu is definitely seafood driven, which I'm also not a huge fan of. I enjoy sea food, but not for every course. There was one squad and one pork belly dish, outside of that it was all seafood. At the end of the day, this was the most expensive meal I've had to date (wine pairing + food and tip comes out to about $1,100. I paid around $800 at minibar, and left fuller, and much more satisfied. It looks like i won't be back for the special treatment/extra dishes.
(3)
Desiree D.

I love the ambience at the restaurant. The wine was excellent. The service was to die for, and the food was top notch. The whole experience reminded me of Biggs restaurant in the 80's. Dez
(5)
Lucy W.

Wow wow wow. Words cannot describe my happiness and satisfaction with this meal. It's no wonder that this restaurant is rated no. 1 in the United States. I really enjoyed the whole experience - from the display, the taste, the surprises, and the service. I absolutely loved it. I would definitely come back. My favorite dishes were the hot potato, cold potato; the fire; and the last dessert. The service was amazing - by emailing the restaurant, we found out about the last min reservation via Facebook when others have cancellations, and the waiter, although new, was super friendly and accommodating to us. I would love to come back for this fantastic experience.
(5)
Jenae G.

Simply scrumptious. The whole experience is a must have, with outstanding wine and food that is beyond amazing! From the moment I walked l, I knew that this was a place that I had to come back to. I hope to try one of everything from the menu. The staff were delightful which is always a bonus. I recommend that any one needing a night of refined, sensational food/ drink, make this a priority destination!
(4)
Joly W.

This review is for their December 2014 menu (and contains detailed spoilers, so I waited half a year to write this review until their menu changes enough). If you're looking forward to visiting Alinea soon and love surprises, try refraining from reading too many reviews! It'll ruin some of the wonder & joy. First off, from the outside it's very inconspicuous and it's easy to go right past Alinea; our Uber driver zoomed right past it. The entrance is a long corridor that enhances your anticipation and curiosity. Once your coat is taken and you're seated, you won't get a print out of your tasting menu until the very end. You'll have to let go and listen as your server walks you through your night. One nice touch is they noted it was our 3 year anniversary and wrote Happy Anniversary at the top of our menu at the end! We didn't pick the option of wine pairings, but from the conversations we heard around us the servers will explain in-depth all of the pairing choices and some of them seemed enticing enough. Not sure if it'll be worth the extra ~$100 though. All in all, it took us about 2.5 to 3 hours to complete the 16 courses. Your servers never rush you, except it might be wise to try to keep up with the tables around you since it'll ruin the surprise if you keep overhearing every dish. The whole menu is timed well with portion sizes that are somehow figured out just right. You end up decently satisfied; you're not stuffed but also not still hungry at the end. It's definitely an experience you won't forget, but also something I wouldn't be able to justify doing again any time soon unless I won the lottery tomorrow. I did notice that some of the dishes were a bit too salty for my liking and overpowered some of the other flavors I would have liked to enjoy, hence the 4 stars. I think I over-hyped it in my head and read too many reviews beforehand so it wasn't as magical as I would hope a $300 experience would be. Of course, Grant Achatz is still a gastronomical genius and the experience was still special. I think I would have loved to have seen him cook or learned more about the special/unique cooking processes behind some of the dishes to appreciate what I was eating more. Courses: #1) Osetra- traditional russian caviar with an egg yolk pudding, a lemon&red onion&caper clear jelly, and a brioche bread foam served with an abalone spoon #2) Salsify- strip of salsify root dried and soaked in soy hidden in this nest of branches. pretty much tasted like extremely salty jerky once we found it #3) Skate- served on a plate designed to look like an appetizer napkin; we were instructed to eat it holding the plate in our palm as if we were at a cocktail party. skate fish with brown butter, lemon, and herbs #4) Pebble- made to look like if you were to look at the bottom of a bubbling stream full of pebbles. assortment of beans (pebbles), poached ebi (shrimp), ogo (seaweed branch), white mushroom caps and white bean cream #5) John Dory- cubes of john dory fish with thai influenced peanut cream sauce, white sauce and broccoli microgreen florets, topped with vietnamese coriander. heavy asian influence served in an almost sushi-like fashion, all on top of a very long, aged and cured plank of wood from an old barrel. This was our favorite dish of the night; fun to eat and I love sushi. #6) Eggplant- cocoa nibs and mustard seeds in hot fresh ginger, lemongrass (taken from the centerpiece above our table) based curry broth with eggplant decorated with cilantro, pickled jalapeÃ±o all sitting on top of banana #7) Matsutake (silver bowl)- slices of matsutake pine mushroom torched at our table side on top of soy tapioca pearls in abalone white cream #8) Hamachi (fire setting in the middle)- hamachi (yellowtail) chunk, green bean, and shishito green pepper speared on a pine branch for roasting over the mini fire to our preference #9) Pork Belly *SPOILERS*- this dish is hidden inside the fire in the ashes the whole time as a seaweed wrapped pork belly that our server retrieved and removed the burnt edges. Pork belly, blackened parsnip spear served on top of a hot charred oak tree trunk log with squid ink, black garlic, kombu seaweed and mystery orange sauce #10) Hot Potato Cold Potato- Tiny, time-sensitive delicate dish of hot potato, truffle, butter that we had to unpin and drop into cold potato creme soup and drink back like a shot. served in a tiny wax saucer #11) Squab- this was my first time having pigeon and it was surprisingly tasty. Came with beet, orange sauce, and some smoky dark flavors #12-16 were dessert courses that finished with the infamous Tropical Fruit smash drawing on the table. All of them were delicious and so fun to eat- especially the Taffy Apple Helium balloon that you eat after sucking out the helium and talking like daffy duck.
(4)
Noel S.

I've been waiting to write my reviews of all the other similar restaurants in Chicago until coming here. I felt like I couldn't give a balanced review until I had the top rated. 16 courses. I went with 4 people so this review is a combination of everyone's opinion. over all a very fun experience! we actually had a really good time, no yawning waiting for food here. The service is very good, as you'd expect, the servers themselves are very laid back and joke around, which in general makes the experience more fun. they are also unbelievably accommodating, all of us had different dietary restrictions which did not seem to phase them on any level. A guy at the table next to us was dairy, egg and meat free!!! (why did he come here???) overall they have a bunch of dishes that they keep around that everyone loves...and there are some new things. we all disliked the same 2 courses, which is disappointing. But everything always looked good even if the taste was +/-. It was a fun experience. I don't think I'll be back again, since it seems that they rarely make drastic changes to their menu, I'd rather go back to somewhere like 42 grams, Moto, sixteen or grace who are constantly changing their menus completely.
(4)
Camila M.

Alinea is unlike any other restaurant in its own fine dining class. It offers creativity and innovation in an unparalleled way. It is fun, exciting, surprising, and unique. The food however is a mix of several outstanding dishes, like Surf Clam, Steelhead Roe, Graffiti, Hot Potato Cold Potato and Black Truffle, and some not so outstanding ones like Lily, Percebes, Cheesecake and Balloon (though the concept of Balloon is UNBELIEVABLE). And what I mean is that the taste of some of their dishes fell short of the presentation, concept, and its class. Cheesecake was ordinary, and nothing special. Percebes, though unique, was watery and too ashy, Lily felt like biting into raw ginger, and balloon tasted like Fruit Rollup (sticky, sugary, and not exactly what I expected after such an outstanding presentation as an edible helium balloon. But when the dishes were outstanding, well, then they tasted better than anything else I ever tried - Hot Potato Cold Potato and Surf Clam were orgasmic! But the lack of consistent delivery of amazing flavor (and of course I know taste is subjective and what I found not so great may have been someone else's favorite) is what drove me back to thinking that my top three remain Eleven Madison Park, Le Bernardin, and Daniel (all in NYC). The service staff is young and friendly, personable, and in some ways similar to Eleven Madison Park except not as polished or refined. The ambiance is modern and a bit sterile, like a surgical room. But it is conducive to the many culinary surprises. I won't spoil them here, but there are many dishes hiding within others and hovering above your table. They are indeed the most creative people I ever encountered. The tickets system is actually not too bad. At first I hated the idea of not knowing when they get published, and feeling like I had to spend several days in the middle of each month watching like a hawk on their website to see if they launched tickets for the next month or two or three. Not knowing exactly when tickets will become available was tough, but then I realized that, unlike with other fine dining restaurants that by 9AM when you can call 30 days prior to the day you want to come, no more times you want are available after several encounters with busy signals, this is indeed a better option. I was able to get the exact time and date I wanted. It was relieving. In terms of when to come I would say come early, like 5 or 5:15 or whenever the first table is, because otherwise you will get your surprises ruined by other people's tables getting them first. Alinea is indeed an unmissable dining phenomenon that if you have the chance of partaking in you will not regret. It deserves every single one of its three Michelin Stars and it brings a fresh approach to culinary arts. I was disappointed I did not get to meet the Chef, whose own battle with tongue cancer may have been a blessing in disguise since he was probably to emerge a better taster and creator of food than anyone else who never lost their taste buds. I highly recommend Alinea in a hearbeat. It is certainly Chicago's and one of America's best
(5)
Tiffany K.

HOW I ENDED UP AT ALINEA: OMGosh Alinea, where do I start?! Last year while skimming through my Netflix account, I was in the mood for a documentary and what better than one about food? I chose "Spinning Plates", which is a documentary highlighting 3 different restaurants about their upcoming and shortfalls - one of the restaurants included in it was Alinea. Learning about Alinea for the first time, I was absolutely intrigued and knew I had to go someday. Fast forward to a year later and my girlfriend and I decide to take a trip to Chicago. After booking my flight and starting to plan the trip, I instantly thought of Alinea - I asked my girlfriend if she was down and I immediately purchased tickets that evening. I was ecstatic that there were tickets available during our trip time frame. REVIEW: Our experience started off great with a trip to The Aviary prior to Alinea. Because our reservation times for both places were far apart from each other, the staff at the Aviary were able to contact Alinea and get us in earlier for the evening. Alinea was an amazing experience that tantalized all of my senses and had my adrenaline rushing at times. From the minute you walk in to the restaurant, you're already feeling emotions and raising questions as you walk through the entrance to the hostess. The hostess was so sweet and showed us the kitchen prior to bringing us up to our seats. The service throughout the evening was impeccable - all of the servers are very professional, courteous, and you can tell that this restaurant has got it down and is a well oiled machine. The service is almost as if it was choreographed. We ended up with about 19 courses - all of the food was delicious and a great experience with each. Some courses were more interesting than others, and some less. My favorite definitely was foraging through a basket of branches to find your food and the apple helium balloon. The culmination of the dinner as well as the finale is the dessert course. This was the part that I was most excited to experience. The dessert portion of your dinner is a whole experience in itself. From the moment that the servers placed out the items, to the chef "painting" the work of art dessert, to the moment I tasted the items - I felt all sorts of excitement. Everything here is so well thought out. When we first sat down, we had a bundle arrangement of herbs, etc. hanging above our heads. Only to sit there and wonder the entire time what the heck it's doing there - then you come upon the course where they incorporate it into one of the courses. I could go on and on... I would have liked to have the wine pairing along with my dinner, but after paying for the dinner itself, it was hard to cough up another $150 for the wine pairing. Instead, we asked the server what would go well with the meal if we were to only have one glass of something. He recommend Champagne and the delectable glass that we had lasted through dinner and was perfect. (Note: they only serve Champagne here from Champagne - "none of that Sparkling Wine" in the words of our server) To sum it up, Alinea was was such a great experience. To me, it wasn't going out for dinner - it was going out for dinner and a show. And such a great show for a food(ie) lover like me. I would definitely return if I am in Chicago again with my husband or family - I would love to be able to share in this experience again with them.
(5)
Michelle L.

This is real. Alinea is real. I can't believe I ate here. I can't even begin to describe the dishes I ate. I don't even know if I can call them dishes. They should be called works of art-- or something to that level. I seriously cannot understand the creative minds that work in this institution. How do they constantly innovate and create such mind-blowing dishes? Our waiter was wonderful. He knew the menu flawlessly and prepared each tableside dish quickly and skillfully. He was very charming and funny as well. He always made sure to pour me more hot tea. Highlights of the night were the Chinese take-out sweetbreads, the corn dish, the hot/cold bite in the wax bowl with skewer (so hard to describe but so good!), and the taffy balloon. You'll definitely walk out of here with a more than full stomach. I was full halfway through the meal, but I kept eating because every dish was so unique and new. This is a once in a lifetime experience. I'm blessed to have tried the art that they serve. You can't describe Alinea as simply a dinner, but more of a culinary experience. Perhaps even a life experience.
(5)
Matt S.

Honestly, I don't even know where to begin with a review of Alinea, just know that this was the most memorable and enjoyable dining experience of my life. It was well worth the hassle and expense of flying to Chicago for the weekend to spend an evening at Alinea. We had previously purchased the Alinea cookbook and made some of the dishes at home, like the black truffle explosion, and it was great to try the real version to compare. If you appreciate fine dining and are open to trying new, interesting things - you should definitely visit Alinea. IMO, it would be best to avoid reading reviews that describe the food in detail or looking at too many photos of their dishes, the surprise and delight of each course arriving is a huge part of the experience. Alinea was incredible and I can't wait to return in the future.
(5)
Kristan H.

There's nothing I can say that hasn't already been said. In a nutshell: Best meal of our lives. And it's not just about the food, it's the whole experience. Over a year later, we still talk about it, still remember the dishes. Taste, smell, & interaction. A very special treat.
(5)
Jeffrey S.

Simply put, this is the best meal I've ever eaten. No it is not cheap, but perfection rarely is. From the impeccable service without a hint of the snootiness you typically find at restaurants of this ilk to the creativity of the dishes to the complexity of the flavors, Alinea doesn't miss a beat. This is dinner and theater all rolled into one incredible 3-4 hour experience. Go there now.
(5)
Jenny H.

If you have even a small interest in high end cuisine, chances are you have already heard plenty about Grant Achatz and his 3 Michelin stars, AAA Five Diamond Award and the #9 ranking on the World's 50 Best Restaurants List, second only to Eleven Madison Park in the U.S... Truth be told, the hype is real. Alinea offers a rotating tasting menu of between 18 and 22 courses suited to the season that is only available through a ticketing system via their website. You are going to want to start planning your visit at least 3 months out to ensure things go smoothly and you can expect to fork over $500.00 for a table for two without wine. This is all housed in a very nondescript murdered out building on North Halsted in Chitown with no signage, just a valet stand. The open kitchen is the first thing your eyes will focus on upon entering the restaurant, by design. The visual experience is really beyond compare, be prepared for juxtaposition. Custom tableware, exotic dishes and inventive flavors are shown in every dish. Most notable is the Black Truffle Explosion ( they make their own black truffle stock!), the supremely rich Waygu, Hot Potato/Cold Potato (Possibly the best single bite of food I have ever tasted), the world renowned Edible Helium Balloon (where you you even begin to imagine this dish?!?) and the most creative and best tasting dessert on Earth which was created table side Alinea provided the single most creative experience in dining I will most likely ever have! Its definitely a restaurant you have to go at least once in your lifetime....
(4)
Kelly C.

Alinea is so much more than just a place that happens to serve food - it's an experience. You need to go in expecting to be entertained not just satiated. As Mariah C stated it really is "Willy Wonka fabulous" with taste eyou didn't know were possible and new heights of edible artistry. I was definitely wowed on this dimension alone which earned the five stars. As other reviewers have mentioned, the wine pairing is expensive (plan for an additional ~$175/person) and I didn't find them over the top fabulous but they were really good. I did find the sommelier to be pretentious yet scruffy. He looked like a jolly fellow, but when he presented each wine course he listed off the name of it as if we should obviously know the wine and where is was from and then left quickly. Given the level of experience, I would have liked him to read the group, offer a couple brief tasting notes other than the name. If you're not super into wine, I would suggest getting a couple bottles (one white, one red) that you can enjoy through the meal. Regarding the rest of the service, generally the service was very nicely done and executed as if it were a choreographed show.
(5)
Angelo A.

Grant Achatz is a genius! Such an experience. One Michellin is a qualifier for food, but Three Michellin is the experience in general, and as I will say, what an experience it was! I'll finish this review sometime when I can turn back to the menu, but all I can say was wow, and to thank Grant for all of his efforts!
(5)
Jesse T.

This is honestly a transcendent food experience, and it is something I will never forget. I've never had a meal that was this much of an "experience" or that was this playful and fun. I can't think of a single thing that I would change about it.
(5)
Merrill O.

My one concern before dining at Alinea was that they were going to be stuffy and full of themselves, because...well...because they're Alinea. But that could not have been further from the truth! The staff was all friendly and attentive (including the stellar Beau, Jaime and Craig), and the dining experience itself was fun and whimsical. (Yes, whimsical. At Alinea. Who would have guessed?!) And it truly is a dining "experience", from first entering the restaurant down a Space Mountain-type hallway, to searching for one of your courses in the "branch camouflage" dish...kind of a "Where's Waldo" of food. The food itself was almost flawless. I did think the sauce on the squab was a bit overpowering, and there was a bit too much going on in the eggplant/banana/cocoa/curry dish, but with 16 courses and associated wine pairings, there is plenty to take your mind off those near misses. Seriously, the Chicken Skin, the Hot Potato and the Maitake Abalone were probably three of the best things I've ever eaten in my life. The only thing I thought didn't work at all was the tropical fruit dessert. It's a cool concept...it's actually plated on the table (not "at" the table....but "on" the table) by the chef. Unfortunately, Chef Grant Achatz is not the most personable guy (and that's okay...chefs do not have to be talkative and friendly), so the result is he very mechanically makes what should be a fanciful dessert, and then turns and walks away. To me, it just left a bitter taste at the end of a near perfect dinner. But, he's a master in the kitchen...no one will argue that! I highly recommend everyone experiencing dinner at Alinea at least once...it's definitely worth the splurge.
(5)
Lev P.

Came here Saturday night. It's a little hard to find but as soon as you walk in you walk through a dark chamber until you are greeted by the staff in the lobby. We had a 9PM reservation (or tickets) and arrived at 8:40 and didn't have to wait at all. We were seated in one of the 4 or so rooms that they have on the grownd floor. We got the wine pairing which was fantastic. The menu has 10 or 11 courses. The first one is caviar and the next one they bring you twigs and you have to find your food. It gets weirder from there. At one point they have a fire burning and the food is part of the fire. Overall very creative. Dessert was awesome. Wine was great. Service was fantastic. Was it worth the 700$? you should try it once and decide for yourself.
(5)
David C.

Bar none, the funnest and most innovative meal to ever grace my tongue. Dining at Alinea was as engaging as watching your favorite opera. I left the restaurant pondering the meaning of life. What other meal can leave you feeling as if you just had a three hour LSD trip? Enter the world of Grant Achatz. I can't even begin to describe the intensity of some of the dishes, so I'll let my photos do my review justice.
(5)
Jen K.

I love it. It's fun! it's creative! it's experimental! It's a far out culinary experience from the not-so-distant future. This is an -experience-. It's art. It's theater. It's amazing. Do NOT eat at all the day before going here, you will not be able to finish all 24 courses if you do. I do not know if there's a human who can finish the wine pairing without getting REALLY wasted either (I say this as someone with Nordic drinking genes who has routinely drank people twice my size under the table). Also, as far as I have experienced (disclaimer: I never made it to El Bulli before they closed and am still aiming at Noma) this is THE best molecular gastronomy restaurant on the planet. If that's your thing, it's worth a pilgrimage to Chicago just to dine here. 24 courses! Some of them served in test tubes that you "shoot"! Some involving pillows that release rosemary scented steam. Oh, and I happened to be here during white truffle season so they were all over the menu. It was so divine. The presentation is probably the most memorable of any restaurant I have ever been to. The service is as it should be. It's perfect. The staff are extremely well trained and totally charming. Every action was on-point. Every explanation was delivered with flair and charm. Also note that I am an EXTREMELY harsh critic and that I often tear apart restaurants that are supposedly in a class with this one. In this instance I feel like going so far as to say that no restaurant is in a class with this one. This is its own thing and it is downright magical.
(5)
Olivia S.

Amazing staff service. I gotta say, they're very on point with being attentive. And very humorous & entertaining. They made dinner fun to eat, not like a serious meal w/ the prim & proper (thank thy lord, lol). - The uni cake w/ nori butter was amazing. It was definitely one of my favs of the night. Soft savory cake w/ a scent of uni perfectly matched w/ the saltiness of the nori butter. - The dumpling literally exploded in my mouth. Fair warning from the waiter to enclose our lips around it before we actually bit into it, haha. But it definitely busted w/ flavor. And the pasta shell was like a pillow - soft yet firm. - The pickled root that hid in a wreath of twigs? At first, a confusing presentation given to us but so fun! - The waiters set burning charcoal in front of us only to surprisingly find our food cooking in it. The meaty pork belly that cooked in a seaweed leaf was so juicy & flavorful and had a subtle smoky flavor. The root that accompanied it was smoked & charred to nicely compliment the dish. - Bubble gum noodle tasted exactly like Bazooka bubble gum from back in the day. The lovely taste entrapped in a frozen noodle of sorbet - yum! - The green apple taffy balloon was a fun fav of mine. Kissed it, inhaled the helium & got all sticky to engulf the yumminess. Wasn't too heavy of a dessert. I definitely felt like a kid at a candy store. - The last dessert was a deconstructed frozen mesh of heaven. Coconut milk frozen into a ball by liquid nitrogen smashed into pieces & matched w/ aged rum syrup, mango puree, ice cream & bits of cherries, frozen bananas and watermelon. And sprinkled w/ lychee sugar & a bit of love. Delicious. Delightful. All happy in my bellay! I loved Alinea & I'm so glad that I made reservations here. You made my trip to Chitown complete. Thank you!
(5)
Tim A.

Chief was an elitist jerk. Terrible service for the price and I will NEVER return. Stuck up atmosphere and wasn't even that good.
(1)
Arti N.

I've been deciding... how exactly to write this review in a thoughtful manner given the prominence of Alinea in the molecular gastronomy arena and the clear accolades it has been given by fellow yelpers and beyond. This was expected to be the pinnacle of my Chicago foodie trip. It lacked and though I am lucky to have the means to fine-dine like this without regret, I feel bad for those that save their pennies for a once-in-a-lifetime and should be treated like rock stars in every area of their experience. Molecular Gastronomy is apparently not for me... at least when the "show" takes forefront over true tastiness of the food. Its likely my palette, as my dining partner enjoyed every moment of the spectacle and has said she would return again and again. And as a self-professed slow eater, I've decided from now on when asked about dining restrictions, "time-sensitive" should be the first thing I mention. I can't remember every dish.. .some were tasty and innovative.. others merely ~meh~. But what really demoted my experience was not the food, but the waitstaff. Given what you pay for a meal at Alinea (and we each also did the premium wine pairing to boot!), I expect top notch service with nary a wrinkle witnessed by me as a diner. Sadly, this was not the case. Service was awkward most of the night, but the biggest confusion was at the beginning. As seated, we were informed that my friend's boyfriend (back in NYC) had arranged to buy us a drink to start. It was mentioned with flourish and fanfare and we were pretty excited. Once we both decided that we were doing the wine pairing, and our sommelier was pouring our first pairing, I asked how this worked with the complementary drink being offered. We had no idea if friend's BF had a signature cocktail in mind, just buying our first drink, or ... ? Long awkward pause, clearing of the throat, and then an "ah, yes... because of your drink to start... we'll do a double pouring of the first pairing." It was extremely and painfully clear that the somm had no f'ing clue what we were talking about. We were left with awkward texts to my friend's (not-so-longtime) BF to ensure that he wasn't being overcharged for something he didn't ask for. Luckily he is a gentleman and generous, but really, Alinea? That much of a communication breakdown in a place that touts itself as one of the world's tops? Sorry to be the one to say, but methinks the emperor has no clothes. I believe Alinea to be completely overhyped with its placement as #4 on BA's list of 20 Most Important Restaurants in America!
(2)
Lisa S.

Bland overpriced food and extremely arrogant service. I'm not sure how they earned any stars unless pretentiousness counts.
(1)
Mitch F.

Overall: I couldn't have been more excited to eat here and knew what I was getting into. I tempered my expectations so I didn't go in expecting the best meal of my life. In the end it was a really memorable experience and one that I'm glad I've got to say I've done. But the food itself was definitely a let down. I feel like Alinea has transitioned into the 'touristy' world-class dining establishment now, where it's mostly show and the cache of eating there and they know they can give less, cut corners with cost, and still be full every night and make more profit. Service: It was fantastic. Just laid back and nice, friendly people. Somm was awesome for the wine pairings and descriptions. The whole flow of the evening was great. We didn't feel rushed one bit as some people have been saying. Our dinner was exactly 3 hours. Food: I just can't believe I'm saying it, but there just weren't many dishes that we felt were standouts. A few real high points, but a lot of forgettable dishes. We all agreed that Sixteen and Girl and the Goat both blew Alinea out of the water in terms of overall taste. Meat: I am not a huge eater and I rarely, if ever, complain about the size of portions, but I feel like Alinea should be embarrassed with their meat offerings. Look at what was served to diners in the past, with the Lamb 86 or Duck!!! as the main entree course. Impressive and substantial. Now it is a piece of squab that I kid you not is either 2 large bites or 3 small ones. And it's pretty pedestrian in flavor as well. The only other meat was a small piece of pork belly that was probably 3 bites as well. It was good but have definitely had better. The lack of a star protein really hurts the overall meal. It transitions to desert not with a bang, but a really sad whimper. So, if you can afford it, go and say you've been to a restaurant that once was considered the best in the world. But go now because I don't think people will be saying that for too many more years.
(3)
D. K.

Dined at Alinea for the second time this past week, and I have to say the current menu had a few misses in my book. While my summer 2012 experience was absolutely perfect, there were multiple dishes in this current menu that just did not do it for me. And not only that, I felt like the menu was a little disjointed as well (2 random Asian dishes in the middle? Felt like a weird insert) and there were a couple parts that were on the hokey side (whereas I never felt that way in 2012). Don't get me wrong... it was still a 4-star experience and I would DEFINITELY recommend going, but I have had other meals that far surpassed this May 2015 one.
(4)
Amy C.

Dear Chef Achatz, Recently I dragged The Better Half to a small movie theater in SF with lumpy seats and small screens. However, when the opening credits of "Spinning Plates" rolled, we were transported back to Chicago in September 2011. During the film, we nudged each other as we recognized the dramatic entry way and sleek interior of Alinea. We saw again the unique utensils and the creative, fun, and often indescribable dishes we had enjoyed. We oohed and ahhed as we saw our favorite course appear onto the screen: the deliciously dramatic performance-art-dessert finale featuring table as canvas. Once again, I was teased for my admittedly star struck response when I realized that it was you (!) who would be creating our dessert-of-a-lifetime for us. Alinea was our first molecular gastronomy experience, his first trip to Chicago, our first 3 stars Michelin restaurant, and our first World's 50 Best Restaurants experience (#6 at the time). Most importantly, our evening at Alinea continues to be a beloved birthday memory. THANK YOU. Best, Amy C. p.s. Your kids are super cute! 9/2011 41J
(5)
Garvey C.

Quite disappointing. Ideas and concepts are quite stale and haven't been refreshed in years. Other restaurants have started to take these ideas and have done a better job executing them or improving upon. However, the most disappointing aspect of the experience was the service. Given the cost of the meal and the reputation of the establishment, the staff CANNOT be rude, smug and impolite. For example, several people at our table did not like the taste of parsley and stated that at the beginning of the meal. The kitchen instead replaced this herb with cilantro, which has a very similar taste to which a novice chef would be confused with. Instead of taking this opportunity to educate us on the differences and similarities btw parsley and cilantro, he took every chance he could to correct us on how we never identified the difference for him. This unacceptable approach to the situation was the first of many that started to turn me off with the place. Other examples include his impatience on waiting for us to decide on the wine pairings and the $120 truffle dish that all at the table must get if one person would like to try. Not only did he not allow us an opportunity to discuss amongst the table, he showed annoyance when we asked that it would be best if he just simply gave us 5 minutes and come back later. The worst was when we found a fish scale in one of the dishes. That is absolutely unacceptable for any restaurant, much less a three star Michelin establishment!! Actually, I stand corrected...the absolute worst was how one of the waiters responded when we told him. He looked confused, didn't know how to handle the situation, simply said "I'm sorry" and walked off. It was never addressed by anyone after that. I've had much better service at an Olive Garden by high school aged servers. Unacceptable!
(1)
Jordan R.

Out of this world experience!! My group arrived 20 minutes early for our reservation. We were quickly greeted by the host and shown to our table regardless of being early. On the way we were given time to view the kitchen, which looked more like a science labratory. Once we sat the 3 hour "experience" seemed to fly by as we were served the most exquisite looking and tasting 15 course meal. The service was phenomenal. I was half expecting the staff to be pretentious and stiff, however, they were extremely outgoing and joined in conversation regularly. Everything was above and beyond expectations...truly worth all the pretty pennies you spend to dine at this one of kind venue.
(5)
Christina C.

Wow it really is a great atmosphere over there and the food is really delicious. The presentation of the food is excellent as well. It's a really nice place that you should at least dine once at. It's very expensive but the service is definitely in the top restaurants in Chicago.
(4)
Albert K.

Alinea is a once in a lifetime experience that I would recommend people to try, provided that you have the budget. At $550/head with the wine pairing, the pricing isn't something to ignore (I hosted 6 people total). What I loved: - The wine pairings were quite delicious! - Very aesthetically pleasing meals - Craziest 4 hour dining experience ever - Ambiance - felt like I was in somebody's living room - Many varieties of food to try from - Exceptional service (new napkin every time you get up, push in your chair, refilling of water) - Very artistic dessert that they make in front of you What I wish could have been better: - Portions are not filling (although this is expected from Michelin restaurants) - Some of the food did not taste right at all (the first ceviche tasted like frozen ice) - With the wine pairing, they were very reluctant to give me additional alcohol (they ended up giving me more, but charged me $28 without forewarning me) Again, I think it "may" be worth trying once in your lifetime if you've got the funds, but even if you don't go, you won't regret it!
(4)
Michael W.

I highly recommend the Diet Mountain Dew
(5)
Heather D.

I could tell you how amazing Alinea is. How the element of surprise adds to the experience as a whole. How the food, and especially the dessert, is fabulous. How walking in to this well hidden and inconspicuous restaurant on Halsted makes you feel like a secret service agent entering the HQ in a movie. I could tell you all these things like the hundreds of commentators before me, and it would all be true, but I would feel like a broken record none-the-less. Instead I'll say this: Alinea is within my top 5 best experiences/adventures of all time. Only being beaten out by things like touring Italy, Netherlands, and France. For those of you who simply can't fathom, or easily afford for that matter, dropping 300 - 600 per person on a meal let me say this: save up for months, a year, if you have to. Go alone if you must but sharing the experience is definitely worth it. In the end do whatever you have to do to spend a dinner at this amazing restaurant that's one of the top in the world for very good reason. You will not be disappointed. It's impossible. Final Verdict: Alinea is an experience, an utter adventure, and it cannot and will not ever be beat. Go, now, and prosper. :)
(5)
Gigi Y L.

My husband and I celebrated our wedding anniversary at Alinea and it was absolutely outstanding.The food was amazing. It was unique, surprising and incredibly tasty! What makes this place so different from Per se, French laundry and all the other Michelin starred restaurants is that they're inventive and very playful with their courses without being strange, eh-tasting or too gastro. For me, it was the most memorable and definitely the best meal of my life.
(5)
Dan C.

100% lives up to the hype and then some. One the best dining experiences I've ever had. The black truffle explosion was the best single bite of food I've ever had. As a side note, when we were there we noticed a man sitting alone, wearing shorts. We thought it was weird because it is such a formal place. Turns out, he had a reservation for 8 with friends coming all the way from South Korea. Through some travel problems his friends were stuck in SF so he came in person to cancel the reservation. Alinea proceeded to seat and serve him (our waiter said they served him for free, which would be absolutely amazing if true) and let him know to call the next time his friends would be in town and they would hold a spot. Pure class.
(5)
Sandra K.

A well thought-out 15 course food symphony that exceeds ones appetite prepared in an extraordinary plainview kitchen environment. Creative plating presentations often required eating instructions delivered by a mostly bearded all male host staff in a politely off-putting bossy manner. After three dessert courses followed with gratis coffee a disappointing non-descript menu is provided to each guest. Culinary foodies should request the souvenir at the beginning of the meal, take notes and ask culinary food preparation questions of the well informed staff. A service charge with tax to the house is made in lieu of gratuity. Finally, try and sit at the banquet seating because the pelled chairs with squishy cushions are in need of new ulphostery.
(4)
Madison C.

Love the place, although the entrance is hard to find. Tried next after alinear and found this place is unbeatable
(5)
Chad E.

Jesus, where to begin. The exceedingly professional, yet still fun and friendly staff introduced and served us some of the best food and wine I've ever tasted. Though all the dishes were varying degrees of amazing, my favorites were the Matsutake, hot potato, quince, and (clearly) the balloon. I cannot wait to visit again.
(5)
Jori L.

Excellent
(5)
Nancy P.

Boy oh boy, what an experience. We made reservations in advance since the bf and I were going to Chicago for our first visit. Another gf was going with us, but Alinea only allows you to make reservations in even numbers. It was fate how we found our fourth. Anyway, the whole experience was fabulous. You pay for the experience and while the food was fun, creative and unique.. It wasn't all on par. I found a lot of the course very, very salty. The entire dinner took a few hours but I didn't mind. Funny how tiny course add up and made me really full. My favorite was the hot and cold potato. The helium balloon was fun and interactive. The finale dessert was unbelievable. What a piece of delicious art! A once in a lifetime experience. I'm glad we made reservations and came while we were in town.
(4)
Vikki P.

The food is artistry, above and beyond. After several ambivalent dining experiences in famous places this stands head and shoulders above the rest. Every presentation every detail and every spice and flavor is executed perfectly. Their wine pairing is amazing.
(5)
Angela P.

Breath-taking and fantastical, this restaurant embodies all that any upscale restaurant should aspire to be. And with that, I'd like to take you through my magical journey to Alinea from beginning to end. The 14-course vegan meal started off with a delightful cucumber bite. Course number two was an unusual salad made with celery root, cherry blossom, smoke, edamame, and wasabi. Course number three was really when the "wow" factor began. As they pulled the cover off the dish, smoke from liquid nitrogen spilled out all over the table creating a misty effect as they exposed an entree made of hollowed out green papaya with lemongrass, citrus aromas, and "14 textures." They never really revealed everything in any dish. But the white powdery stuff that had been frozen with nitrogen was made of kelp, coconut, and sea salt and had an amazing oceany taste. Now, we were impressed. Next, they presented a squash blossom that had been flattened and deep fried so that it looked like a leaf served with cauliflower puffs, saffron sauce, and cotton candy. This small, yet mighty dish presented a taste explosion. Course number five was when fire was introduced as they brought out a slate of four bites inspired by Tokyo with Binchotan, Japanese charcoal, ignited on the opposite end. This was a dramatic presentation for a sumptuous dish. The four bites were bok choy, watermelon, daikon radish, and rutabaga. Everything was complex and delicious and although we weren't sure exactly what all the ingredients or flavors were, we knew we were experiencing a culinary journey of a magnitude not yet experienced by either of us. Course number six had many flavors. There were chanterelle mushrooms in lapsang souchong, a tea whose leaves are dried over smoky pine fire. On the other side of the bowl was a hazelnut crumble with a white cracker and across from that was a white sesame foam with radish. As an added touch, there were pine needles under the bowl to help express the aroma of pine that we experienced while enjoying the dish, going back to Chef's emphasis on aromas. Course number seven was called "Hot Potato, Cold Potato." This one arrived suspended and required us to pull the little metal prong, which allowed the cold potato to fall into the hot black truffle soup and become a hot potato. On top was a sliver of black truffle and a sliver of chive. So amazing. Course number eight was pretty astonishing and was merely marked as "Fennel...?????.....!!!!!!!!" on the menu. This is because there is not enough room to describe this dish. First, we were presented with a plate of five vegetable-based items: salsify, beet, fennel, leek, and parsnip. Then, we were presented with 60 garnishes of which we were advised not to consume them all. We had to randomly choose garnishes to eat with our five main veggies. Wow! This was the most beautiful, astonishing exhibit of food as artwork that I had ever seen. This course was a lot of fun. Course number nine was a chiffonade of romaine lettuce served with black truffle. I think I sunk into heaven at this point. I should take a moment to mention how exquisite the service was at Alinea. From the servers to the many sommeliers, they were as attentive and as knowledgeable as they could be. The service truly was top-notch. Next up, ginger with five other flavors. The five flavors were ginger, galangal, blue ginger, turmeric, white ginger, and yellow ginger. These tiny bites were suspended on one of the Crucial Detail pieces made exclusively for this restaurant. It's all in the details. We loved the Madeira paired with this dish. Course number eleven was the one I had been waiting for all night -- the BALLOON. Yes, my friends, they make an edible balloon. It is vegan and it's spectacular. Made of green apple taffy, it is filled with helium and finished off with a cord made also of green apple taffy. A-m-a-z-i-n-g. You put your face up to it, suck a hole in the balloon, and suck the helium out all while laughing with a crazy helium-toned laugh. It was so fun! Now the sweet courses. Course number twelve was inventive, beautiful, and delicious. It was made with strawberries frozen with liquid nitrogen, sassafras, pine nuts, and sorrel leaves. Course number thirteen was a drink made of rasberry that we drank through glass tubes that had rose gel and lemon balm inside them. This was so rich. Lastly, yet another anticipated course. They put a special tablecloth down and covered it with all of the components of the dessert - no dishes needed. The end result was an artistic culinary masterpiece of pate sucree, filled with chocolate and topped with hazelnut dust, violet, and dehydrated basil. Incredibly rich and perfect in every way. Participatory theater is what they call it. This is the stuff that foodie dreams are made of. For this is truly the most incredible meal we have ever experienced and one by which all meals of this caliber will forever be measured.
(5)
Ryan H.

A once in a lifetime type dining experience. The meal is brought out in multiple courses- no menu- no ordering. We had a 16 course meal with table service wine. This is adventure dining. The meal is an experience. It is as much about presentation as it is about the food. Although there are many courses and the process lasts nearly 3 hours, you don't feel stuffed. I highly recommend this experience if you can get in (reservations are lottery style). It is an evening that you will not forget.
(5)
Stephanie H.

Just another 5 star review for Alinea. Apologies for the tardiness as I was here in January 2014 but it's been a busy spring at work and well... if I don't work I can't afford to eat at places like this : ) Alinea's decor is very plain, but the idea is to not look around but to showcase the food. It's also not very big, which is one of several reasons why it's hard to get a reservation. The ticket process is fine, but it needs to be for an even party which can result in rather awkward conversations with friends, etc if someone is the odd person out, but that's how it goes. You also pay 20% gratuity in advance. At first I was put off by this as I was concerned that the service wouldn't be good, but it was excellent. One tip I had received from a fellow yelper: don't do the wine pairings. It tends not to be the best wine. I actually wouldn't expect to drink much there but I had 2 glasses of mediocre wine which happened to be $25 each plus 20% service : ) But this is a 5 star review for the food and the overall experience. The plates are small but they are beautifully presented, we started with the char roe in a little bubble glass, followed by a scallop served in the shell. As Ron Burgundy would say "Great Merlin's beard the scallop was good". (no jazz flute at Alinea). The dungeness crab was next and it looked by a campfire ground kinda complete with a crackling fire inthe middle of the table. What we didn't know was that some of the 'firelogs' were actually wagyu beef chunks cooking in front of us, so it was unwrapped for us in the next dish. The veal cheeks were suprisingly my favorite with the pine taste to it. As many others have mentioned we also had the hot/cold potato soup. My only complaint is that it there wasn't an option to funnel a gallon of it because it was so good. The black truffle is very good, but remember to keep your mouth closed! There was also a duck dish with about 50 different topping to choose from. very amusing. Oh and of course the apple baloon you can eat. There were a few other dishes, the dessert made on the tabletop was delicious as was the pumpkin stick. Of the 13 dishes were had, there was only one that was meh and that was the five flavor ginger. It was the equivalent of 5 ginger tic tacs on 5 prongs. It was really a palate cleanser, but it was considered a 'dish'. I enjoyed my meal here and I would go back again, but I would wait awhile so that the menu could change up for the seasons, etc.
(5)
Lawrence P.

If you are a foodie like I am, this restaurant is certainly a MUST. It is truly an experience. A unique experience at that! I don't want to spoil it for anyone but there are many surprises here although I suspect that if you are going to Alinea, you probably have done some research and already know what I am referring to. I will not go into detail as to the "surprising presentation" that this restaurant is known for. All I will say is that it is perfectly executed and the "tricks" do not take away from the food or experience. Before I get into the food, let me comment ever so briefly about the reservation process. I absolutely LOVE the reservation process. You purchase tickets online (at Alinea.Com). You pick your timeslot and pre-pay for same. So, by the time you get there, you are pretty much pre-paid, except of course for gratuity and, in our case, the wine pairing ($150pp). Easy, efficient... I wish many more restaurants would employ this reservation tactic. The food, overall, was excellent. From the scallops to the lobster to the wagyu to the duck, all were perfectly executed as was the well orchestrated service. All in all we had some 10 or so courses, inclusive of dessert. Talking about the desserts, I didn't love them, and that includes the "grand finale" dessert which was great in presentation but fell well short in taste. In fact, as compared to all the other 3-Star Michelin Restaurants I have dined at, this one fell very short in the all important sweets department. We also elected for the wine pairing. Ordinarily, I am very picky of the wine I drink. So much so I take my own personal wine almost everywhere I go except Alinea does not permit customers to bring their own wine so we elected to go with the pairing. It was better than most pairings I've had but not exceptional... not memorable... And there is the reason for the 4 stars. Overall a great experience with good food and pretty good although not great wine. But even with all the originality displayed in the presentation , I didn't find this dinner to be "perfection" in every way. I am not craving to go back although I suspect we probably will as we love to travel to Chicago and my wife loved Alinea. (PS: For a much more detailed review including pictures be sure to check out hers at Brenda P) I'd give it 4.5 starts if I could. PS: Make sure you dress the part!!! Jackets are required.
(4)
Holden C.

Outstanding meal, a few highlights: Razor clam: excellent; presentation was incredible, flavors and textures amazing Black truffle: excellent; explosion of molten truffle flavored explosion Winter: excellent; clear and colorless hot chocolate, pine scent, don't eat the rocks Balloon: excellent; so much fun to have your dessert on a string, floating above you. Server recommended that I prick a hole, breathe in the helium, and speak to him before eating the balloon. Dark chocolate: excellent; art + dessert, reminiscent of a Kandinsky painting
(5)
David R.

Brilliant, brilliant, brilliant. Food, atmosphere, everything is perfect. It redefines the culinary arts. After eating here, I feel like going on-line and reducing all the reviews I have ever done by one star.
(5)
Alexander L.

We booked this months before we got to Chicago, and it worked out as our house host made the 4th person (they only booked in pairs). Though I can hardly remember all the food that was presented overall I was pleasantly surprised at all the food they threw at us. With a menu that vast, the prix fixe items had some hit or miss items, but I certainly didn't find anything particularly bad. They have an interesting take on what food should be. Though I have had many failed attempts at what "playful food" should be, I feel like at Alinea, they hit their mark. Their balloon, duck platter, and dessert were among our memorable pieces. Though I probably couldn't come here on a regular basis, but this is certainly a worthwhile place to try at least once especially with a staff so accommodating and well versed in the menu items. From conceptualization to the execution, I will have to say that this place is a Chicago star.
(4)
Asdf A.

Pro Great quality ingredient Great wine collection Great service Con Too much attention on experience over taste Price Recommend Wine collection The taste of food itself was not impressive, but quality of ingredient surely was. Fish they used was the freshest i have ever tasted. The meal was pleasant experience but I would've preferred it if they put more attention on taste. I liked their wine collection more the the meal.
(3)
J H.

1. Caviar with egg yolk custard and foamy toasted brioche: 3.5 2. Jerky root vegetable in a nest: 1.5 3. Brown butter emulsion of skate: 3 4. Corn with manchengo cheese and ham 3.5 5. Indian inspired dish with lobster, curry, and grapefruit pearls: 3 6. Sweetbreads in orange emulsion served in a takeout box with cinnamon sticks for chopstick: 3.5 7. Wagyu wrapped in konbu with parsnip that has been charcoaled: 2.5 8. Lime and ginger jelly rambutan with begonia petals: 2.74 9. Rhubarb taken from ceiling center piece with licorice: 2 10. Pig ear with Woodear mushroom, Parmesan chip, and fried pear: 2.5 11. Duck confit and duck heart with congee pudding and shiso dumpling: 2.5 12. Compressed watermelon with strawberry juice and avocado lime snow: 2 13. "It's all about blueberry": 2 14. Green apple helium taffy balloon: 2.5 15. Milk chocolate with graham cracker crust, hazelnut and violet sauce served directly on the table: 2.75 Service: is okay. The servers try to keep thing lighthearted and a little jokey which is nice. Overall taste in the salty side. Lots of dishes flavors did not work for me. Nothing I want to come back for. But very creative unique plates. The food seems gimmiÃ§ky at times and more about the presentation than about taste.
(2)
Derrick K.

My wife and I visited Alinea last October, so my review is long overdue! Our experience was nothing short of spectacular. We came away with a clear understanding of why Alinea is ranked in the top 10 internationally. Food presentation from start to finish was mind-blowing, we found the tastes presented by each course elegant and refined, and having Mr. Achatz prepare desert literally on the table in front of us was unforgettable. On top of it all, the service was impeccable and we found the staff to have great senses of humor and poise. We did the wine pairings with each course and they worked very well. Hats off to the sommelier given the range of tastes and flavors packed into the dining experience. We did a truffle dish add-on too as my wife loves them, and it was well worth the surcharge. I will leave my review at that vs. describing the dishes in detail. I think you do yourself a little disservice by researching the dishes too much, since part of the experience at Alinea is seeing them do things with food that you never thought possible! Bravo!
(5)
Junchen F.

It is very imaginative and playful. It is an edible art at its best. Just not sure I want to see such a show for more than $300. Do not read the details because the surprise is the bottom line. So I won't spoil it for others. Once in a life time experience and once is enough.
(3)
Benny R.

From the time you book a reservation (the wonderful ticket system that is way more logical than the status quo system) to the end of your meal, the Alinea experience is innovative, inventive, and simply better than anything else out there. Simply put, Alinea surpassed any dining experience I have had to date. It not only lived up to the hype, but it far exceeded it. Won't delve into the actually food, because as one review noted, the less you know going into Alinea, the better the experience will be. *and on a side note ... somewhat puzzled by those reviewers who cite the price implying that it was a factor in contributing to a middling review ... if $ is an object, I don't think this type of dining is for you (just as spending $$$ to travel isn't for everyone, or dropping $$$ on attending sporting events ... or any one of a myriad of experiences individuals choose to indulge in and spend on to fill up the hours with joy - or as one reviewer more eloquently put it, "don't yuck other people's yums." It's always special to be able to experience an individual at the top of their game, and Chef Grant Achatz is clearly firing on all cylinders.
(5)
Diana Y.

Hands down the most gimmicky restaurant I've ever been to but it also completely lived up to my high expectations. This was the most fun I've ever had at dinner. Everything was well executed and everything tasted amazing. Seriously, I don't think any place can beat Alinea in terms of how much "fun" you can have with your dinner. Their reservation system is also very easy to use and saves the hassle of trying to call in exactly 2 months prior. Plus, if you're a last minute type of person, you can always check for open tables on their Twitter account too. LOVED it. You should definitely try it at least once.
(5)
Jessika P.

This was by far one of the most entertaining and palate stimulating meals I have ever had. My partner and I went here for our four year anniversary! Was worth every penny! Wine pairing was beautiful, service amazing and not at all stuffy!
(4)
Ashley C.

Not much to say, that has not already been said. Went here a year ago for my birthday. They brought out an extra birthday course for the occasion which was a nice touch. Food was fantastic, along with the ambience and service. If you get the chance to go it is completely worth it.
(5)
Julian E.

Went here for our 20th wedding anniversary last year and it was awful! The waiters were all male and they exuded a creepy machismo; the food was designed to be anything but nourishing and seemed utterly shallow in its conception and execution; and forget eating locally or thinking of food miles: we ate seafood from around the pacific on a stump of mangrove wood flown in from Indonesia! Think food light years! Yes it is a show, and it is different, but Alinea was just depressing. Is this really supposed to be a great restaurant? Go here only if you are someone who finds it easy to turn off your mind to the real world. This is the restaurant equivalent of a Hummer but less nourishing, almost as expensive and even more pointless. If this is the best Chicago can do then its cover is blown and it is just another Midwest small city where bling and bad taste are everything. That was the worst restaurant experience by far in what is now 25 years of our life together... And we had to pay $1000+ for it!
(2)
Oliver V.

An explosion of gastronomic proportions that is presented with the flare of a modern interior designer. From presentation to taste it's both fun and extremely sophisticated. The helium-filled apple balloon made out of an apple based syrup makes everyone sound like a chipmunk after they eat it...the idea itself is hilarious but wait until you try it! And yet the service, knowledge and execution is on point. This place has their sh*t together, they know it and yet you can relax and joke around. After you pay for you 'ticket' and get your reservation, you still have to pay for drinks (wine, coffee etc). We went with the traditional pairing, which was an extra $100+ per person but it was totally worth it because you get to try a bunch of stuff without committing to a bottle (or two) of a very extensive wine list. Our pairings included both white and red wines but also beer, champagne and sake. Kinda cool mix and of course, everything paired up as you would expect. A unique experience no doubt....and one well worth paying for.
(5)
Jane W.

Alinea... I've been dreaming of visiting you ever since I've acquired an unhealthy obsession with food. Sometimes on cold Chicago nights, I would curl up on my couch with my phone and ogle delicious food photos on Yelp (pathetic I know). Now, being a poor college student, spending hundreds of dollars on a meal made me a bit woozy. So visiting Alinea was a dream, and only that (decided I would one day visit when I'm a rich 80 year old prune) But then, my boyfriend decided to surprise me with a visit Alinea for my 21 birthday. And oh lordy the food was SO good. We were presented with a 13 course meal, and each dish was a surprise. The front of the restaurant is very unassuming - I'm sure there've been people who've walked right by the building and not known the wonders that take place inside. When you walk in, you go through a meandering maze and at the end encounter automatic sliding metal doors. You are then immediately greeted by hostesses and taken to your table. The food was all amazing. The presentation was mind-blowing. Dishes were fun, quirky, unique, and fun to eat. Waiters were attentive, really take care of you, and explain every dish. A few dishes that really stood out to me: -Hot chocolate: you are given a little bowl of hot chocolate before you are taken to your table... it was infused with abinao (what is this exactly..?), smoke, and spruce. The hot chocolate had so much depth to it... really new flavors. -Scallop: it was marinated in mirin and sesame, and you were presented with a burning hot rock on which you cooked your scallop however long you desired. The scallop itself was SO tender and the flavors were absolutely amazing. -Shrimp head: Now, I'm an avid seafood/sushi lover, and have been presented with shrimp heads multiple times, but have always avoided eating them (I mean... it just looks... weird). However, I took a bite of the shrimp head, which came with aioli, and it was amazing. Bursting with flavor and delightfully crunchy. -Maitake: O.M.G. I'm not a huge fan of mushrooms, but this was SO good. The dish itself had pumpernickel and black garlic, and the servers poured broth (which had been heated up on your table on a little flame) over the plate. This is arguably my favorite dish of the night. -Duck: five presentations of duck - duck breast, foie gras, and who knows what else (doesn't matter, it was all amazing). You were also giving 50+ different spices/toppings/amazing-ness on a platter (presentation was absolutely beautiful) to eat with the duck. The servers said there was no pressure to eat all of them, but I pretty much cleaned the platter. The duck was AMAZING. Rich, flavorful, and absolutely delicious. -Black Truffle explosion: Another favorite of the night... the dumpling literally burst in your mouth and you were literally overwhelmed with intense truffle goodness. Orgasm in the mouth. -Balloon: this one was really fun - a taffy ballon (literally looks like a balloon) made with apple taffy and inflated with helium. I managed to inhale all my helium and sounded like a chipmunk - got a good laugh out of that. -the final dessert presentation: really quirky and fun. To be honest, I was so full by this point that I didn't enjoy it as much as I could have, but it was delicious and probably one of the funnest dishes of the night. There were more dishes, but these were the ones that really stood out to me. Just a tip: DO NOT take photos with flash - photos are more than welcome (I definitely took like 50 photos), but take a picture with flash and the servers will ask you to turn it off. I wish they told us that at the beginning, especially since I'm sure 99% of the people who visit take pictures, and it'll save everyone the awkwardness of being confronted. So just a heads up.
(5)
Kate W.

Alinea. Wow. There aren't really words but I'll try. The building is unmarked and the doorman ushers you into a long, narrowing, almost pitch black hall and automatic doors open at the end and they take your coats and seat you. We were first to arrive in our section and we had three servers. I chose not to do the wine pairing as I'd read that it's a bit much. They told me they don't really have a wine list but they'd discus my preferences and choose for me accordingly - OK! Started off with a glass of champagne and some caviar with foam that actually tasted like a buttery brioche! Strangest thing - it was like something out of Charlie and the Chocolate. Second course they brought out a basket and woven into it, there were two edible roots and we had to feel for them and find them as they looked the same as the twigs the basket was made of. There were too many courses to list but one of them involved an actual 'camp fire' that they brought to the table with raw fish on pine twigs for you to roast. They then left the fire burning for ten minutes or so and when you thought they were coming to take it away - they pulled out a piece of pork belly wrapped in seaweed and a parsnip that looked exactly like the other logs! There was a shaved ice palate cleanser that was infused with the essence of chocolate - again, something so strange and almost unnerving - a clear ice that tasted exactly like creamy chocolate. Instructions were so specific "Hold this with your non dominant hand" etc. If you left your seat, they instantly pull out your chair for you and replace your napkin with a brand new folded one. I've never experienced service like it. They anticipated everything and it was almost more of a choreographed dance. One dish was served on a broken piece of concrete with truffle meringue that looked like more concrete and the server "tagged" it with a can of spray paint that was actually a balsamic reduction. The edible helium balloon was super fun! Same sort of texture as cotton candy but actually tasted like green apple. Not the gross synthetic "green apple" flavour you're used to though. Finally, and unexpectedly, Chef Achatz came out and painted all of the elements of our desert on the table and my husband asked him if he'd be offended if we took a few photos. He's incredibly gracious and we felt so honoured to be in the presence of such a genius. The desert was out of this world - caramelized banana, frozen coconut, passionfruit, pineapple - he'd taken all of the the flavours and condensed and enhanced them, completely reimagined the textures and then formed them back to looking somewhat like the original ingredient. Before we left, we were given the opportunity to watch the kitchen for a few minutes and it was so incredibly organized. Dozens of people in white preparing things while people in black barked weird codes and instructions - they were like the coxswains of the kitchen. All in all, not an experience either of us will be forgetting for a very long time.
(5)
Brian K.

The most unique, bizarre, and weirdest dining experience that you'll probably experience. Do yourself a favor and don't look at the Yelp pictures or YouTube videos; instead, just go inside ignorantly. Also, don't look at other diners' dishes; just be surprised - it's worth the anticipation. The wine pairing is a must. Why were we here? We like exploring food and how it makes you think - it's that kind of place. Some call Alina, "ridiculous". Some call it, "avant garde." Some call Jackson Pollock's work, "ridiculous". Some call it, "avant garde." Think about that analogy. If you choose to dine at Alinea, you must keep an open mind and explore.
(5)
Sarah S.

Review #777 has been reserved for the best meal of my life, hands down worth the cost, it excels in every possible way. Alinea is sleek and chic without making you feel out of your element or uncomfortable with the modern class of the restaurant. From start to finish, the service and food astonished me. Every course was an exploration for my tastebuds of new combinations and interesting twists on food I had never experienced before. As a broke foodie, this was the best example of food as art I've ever seen. I know, I know, I'm gushing like a school girl over the cute boy in science class but Alinea is pretty damn hot. Rundown of our night together: Course 1: Steelhead Roe coconut, curry, carrot Course 2: Oyster Leaf mignonette Course 3: King Crab passionfruit, heart of palm, allspice Course 4: Mussel saffron, chorizo, oregano Course 5: Razor Clam shiso, soy, daikon Course 6: Woolly Pig fennel, orange, squid Course 7: Scallop acting like agedashi tofu Course 8: Hamachi thai banana, sea salt, kaffir lime Course 9: Burn Morels ramps, fiddlehead fern, miner's lettuce Course 10: Hot Potato cold potato, black truffle, butter Course 11: Lamb ...???....!!!! Course 12: Black Truffle explosion, romaine, parmesan Course 13: Squab inspired by mirÃ³ Course 14: Anjou Pear onion, brie, smoking cinnamon Course 15: Ginger five other flavors Course 16: Blueberry buttermilk, sorrel, macadamia Course 17: Balloon helium, green apple Course 18: White Chocolate strawberry, english pea, lemon It's so hard to pick what course I liked best as each was delicious and each more beautiful than the next. Standouts to me in taste were Hot Potato, Cold Potato, the Lamb with a million sides, and the Black Truffle Explosion. Standouts to me in presentation were the Lamb, Blueberry dessert, Green Apple Balloon and the White Chocolate finale. Best part of my night: Meeting Grant Archatz. Oh Em Gee I almost died when I saw him coming out to tables for the dessert course. Art at the table executed by the artist himself in person. The best chef in the country, in my humble opinion, pure culinary genius. I whispered to him..."We're really big fans"...and I'm sure totally creeped him out...but it had to be said! Alinea was the most amazing culinary experience I've ever had. I highly recommend putting it into your budget as I did and making a night of it.
(5)
Andre K.

Tough to not say what hasn't been already said before but this was a food experience of a lifetime. Go here with an open mind and a healthy appetite and you won't be disappointed. Also, I recommend watching the documentary "Spinning Plates" on Netflix after you dine here to get some really interesting background information on the chef and his creative process. The head chef, Grant Achatz, was one of the chefs who created our last dessert dish tableside and we didn't even know until we watched the documentary. This guy is a rockstar of a chef and I am greatful that he resides and continues to share his talents with the city of Chicago.
(5)
Maria L.

Alinea is just magical. Save your paycheck, come in with an open mind and just let your senses get blown away. We are truly so so lucky to have Alinea in our great city of Chicago. Thank you Grant.
(5)
Stella M.

To make my review short and to the point, let me answer the following questions for you: 1) Is it worth the money? YES 2) Was it a extraordinary experience? YES 3) Do the wine pairing? NO 4) Would I go again? NO unless I became a millionaire in the near future. To further elaborate for those that need more explanation... ALINEA was an awesome experience. I've been wanting to check this place out for the longest time and I thought it was a perfect opportunity when I had a chance to visit my friend in Chicago this past weekend. I will not go into the details of the dishes since there are plenty of other reviews that do and it will ruin a few surprises of the whole dining experience. For me it was about the whole dining experience that made it worthwhile. If I had to simply describe Alinea, I would say Alinea = Art. I will admit the food was ok. I mean some of the dishes were divine. Others were mediocre. If you're planning on coming here just for the food maybe you should reconsider. But if you want an overall enjoyable, surprise filled dining experience most definitely come here! I read multiple reviews and had a fairly good idea what to expect and I still loved my experience at Alinea! As far as the wine pairing... After much deliberation I decided just to go with the standard wine pairing ($150 for 9 pours which equals about 3 glasses of wine... But I think it was more than 3 glasses). The pairing itself was quite good. The wine really did go well with the dishes. But towards the end it just became too much wine. I ended up probably not drinking about half of the amount of wine they give you. And believe me I am a drinker! Although I did enjoy the wine pairing, I would have been perfectly happy with just a glass or two of wine. And the sommelier will most definitely be willing to help you out in your wine selection. So for me I didn't quite think the wine pairing was necessary. Now would I go back? No... Just because it's a lot of money and with that money I would want to try other expensive restaurants. I would definitely go back if I was a millionaire... But sadly I am not...
(5)
Fei W.

Hmm... best thing I ever ate? Check. Most creative presentation/plating I've ever experienced? Check. Just walking into Alinea is an experience in itself. The door is fairly nondescript, and upon entering, it's a dimly lit tunnel flanked by pine trees. Not sure if this is just a winter thing or an all year thing, but it definitely gives a "fell down the rabbit hole" or "accidentally walked into Narnia" type feel. A set of automatic sliding doors leads you into the famed restaurant itself. To the right is the kitchen where I saw Grant Achatz lording over his kingdom. We were greeted upon entry with the first course of Hot Chocolate, abinao, smoke, spruce. What are those things? Couldn't tell you. When the hostess asked for the name on our reservation, I was tempted to say, "Oh, we just wanted to put our name on the list. How long is the wait?" Somehow, I restrained myself. Now for the food. There were many courses and most people have reviewed them in depth, so I'll just mention the ones that really blew me away: -Halibut, mole, avocado, escabeche - holy mother of best thing I ever put in my mouth! There was a bone marrow accompaniment that gave this dish an unreal level of richness and flavor. -Hot potato, cold potato, black truffle, butter - This was a time-sensitive bite that required dropping the potato and (huge) slice of truffle into the waiting butter sauce and then taken as a shooter. Um, please sir, can I have some more? -Black truffle explosion, romaine, parmesan - so this is served with a bowl that has no bottom. Literally, there's a hole that confused me at first as the dark color of the table made me think there was sauce at the bottom I was supposed to scoop up. This is a single bite of truffle decadence. -Dark chocolate, chestnut, rye, birch syrup - presentation. If you haven't youtubed a video of this, do it. Or be surprised because it is one of the most artistic presentations of food I've ever experienced. It also tastes pretty effing good. Honorable mention is the Lamb .. ..???? ... ...!!!!!!! The different cuts of lamb are cooked to perfection and it's served with a palette of 60 different flavors for you to play with. Why the honorable mention? Well, the palette of flavors looked gorgeous and had some great flavors, but it was a little overwhelming. And it was hard to try all of them with the lamb. Still a delicious offering, but didn't make the cut of best thing ever. #diva. Everything else was delicious and beautifully plated but didn't leave quite the impression that those did. Our servers were excellent and didn't take things too seriously. It was a very comfortable atmosphere and well worth the price tag. If you want to complain about the ticketing system... well I can't stop you. But it probably means you're behind the technological times. It's now much easier and relatively pain-free (besides the hole in wallet) to get a seat at this establishment. Learn how to use Facebook or Twitter, or pay a kid to monitor it for you. On second thought, what are you even doing on Yelp if you're that technologically challenged?
(5)
Kevin T.

The best dining experience I have ever had! Alinea truly lives up to its name, a new thought. Nearly every one of the 12 courses I had included an element of surprise and fun. The dining experience was incredibly engaging, particularly the bonfire that ended up being the subsequent dish with kobe beef, the apple balloon, the 82 ingredients with 5 variations of duck, and the final dessert that was made right on the table. While the taste of the dish was hit-or-miss at times because some were too salty, the novelty of each course more than made up for this one critique, and made for an absolutely mindblowing meal.
(5)
Chris M.

It might go without saying, but Alinea is the best meal I've experienced in my life so far, and one of the best all-around experiences. If you're planning on going, don't read a whole lot of reviews. The less you expect from the experience, the more you'll enjoy it. Several times during our dinner I experienced the same joy and wonder that I've had experiencing my favorite art, music, cities, and films for the first time. One of the most pleasant and unexpected things about the experience was how un-snooty it is. The staff was incredibly warm, attentive, and funny. It was very comfortable. You definitely have this feeling that everyone in the room with you is having as good of a time as you are. It's palpable. With drink pairings, eating at Alinea is expensive, but for a once-in-a-lifetime experience on this level, I think its very reasonable. Highly recommended.
(5)
Kent B.

I had a great experience here. Pricing aside, the food is superb, service is spot on, and the knowledge and care put into presentation and preparation is first class. Get the high end wine pairings with the meal. Go all out...this is an experience not just a meal.
(4)
Doug K.

What can I say that hasn't already been said? Not much. At the risk of sounding like a food snob, the meal here truly IS transcendent. It's more of a food experience than a meal. The staff is funny, warm, and engaging. Wine pairings, though a bit too sweet for my palate, did complement the food well and the sommelier was a bearded font of info. The attention to detail here is exceptional. Believe the hype and go experience Alinea for yourself. You'll be pleasantly suprised and delighted.
(5)
Nature L.

The service and the food are at top level. But The taste of some dishes are too salty which I gave it 3 stars as it is not a smooth performance (my assumption is it should be perfect). The creative part of the food is amazing but the taste itself probably got de-prioritized. The wine pairing is really great. The starting champagne is the best one I have ever had.
(3)
Tamara F.

This was an unexpected pleasure of food mixed with art & science. Each course seamlessly flowed into the next, using one "prop" to set up the next course in many cases. I loved the pace of the dinner and the creative designs they used to present the food. Even taking something (I forgot now if it was a utinsil or food element) that was hanging from the ceiling over our heads The wine pairings were spot on and dessert was the most fabulous art project ever. A fantastic place for a special occasion.
(5)
Patricia R.

Alinea is an adventure in eating. Get the wine pairing if you can! It's worth it! I am gluten free and they made sure I could eat everything and there were very few things that were different than my friends food- instead of a brioche foam for one dish they made me a bright green chive foam. Instead of bread crumbs on something they put roasted Macadamia nuts! The service was seamless and perfect. Every next move was anticipated and executed perfectly. I was amazed that the ornament that hung over our table became soup and trying to find my food in a giant wicker ball... The work of art that they created for us for dessert was beyond imagination and so delicious. This is a meal to be remembered for a lifetime. I have eaten at Moto twice but this was a first at Alinea. Everything was wonderful but I will say I do prefer Moto for some reason. Also, I didn't have to pay for the meal myself so that always helps.
(5)
Flo L.

I was lucky to get tickets to Alinea as weekend tickets were really hard to come by. I brought my significant other here to surprise him for our anniversary. The entrance was a little hard to find but luckily I knew what it looked like beforehand. I did have a hard time surprising my SO since he had no idea why we're pulling the car up to a grey building. He finally realized when a car moved and saw the valet parking sign for Alinea. They have a mystical entrance. The decor of the place was nice and simple.The staff/hostess downstairs were overall friendly. The presentation of the food was beautiful. The dishes were very unique and each had a theme. The best dish I had was the black truffle explosion. It is exactly what others mentioned, simply amazing. I wish more dishes had truffle in them. I really enjoyed the apple candy balloons as I thought it was beautiful and special. It also tasted pretty great. The table dessert was tasty although the chef that came to do it could of been more personable and made eye contact at some point. He clearly was told to try to make small chat as he mumbled doing his job. He did the exact same thing at the next table. You can clearly tell he's basically a robot going off a script. The waiters were laid back although it would of been nice if some were friendlier. I read on Yelp that they were friendly but unfortunately I did not get the impression there. The staff was attentive and probably had a total of 6 rotating staff. Only two of them were friendly. The original guy who introduced himself (head waiter?) was snotty. It was also a little disturbing to me that I while I was eating the food, I saw the staff chit chatting, etc. I also saw one of the staff that I actually thought was friendly getting yelled by the possibly "head waiter?" and when the waiter tried to respond, he got shhssh. I thought that was little rude since I wasn't even close by and was able to hear it. It was uncomfortable and awkward to hear it. My meal was rushed as the waiters kept coming over to see if I was finished eating while I was still holding my utensil. I felt that this was suppose to be a dining experience, not a fast food joint so please do not do that. I can definitely tell they were on a scheduled and was trying to clear tables asap. The "head waiter" basically rushed and ushered us out of the place. I tried to take a photo while I was downstairs by the kitchen and he seemed annoyed and kept trying to have me put on my coat while we had to wait some time before our car was pulled up with out coats on. This particular waiter could definitely use some manners. Overall the "food" experience was positive. I would of left 5 stars if all the waiters were friendlier or perhaps the one who initially seated me/shhhshed the waiter wasn't there. I do feel that my experience was slightly ruined by him. For about a $700 dollar meal excluding alcohol, I would expect friendlier staff! Alinea's food is definitely something to try and quite a special experience. Hopefully they'll have better staff the next time. Its a shame that their staff is what brings down their experience. Wish their service was at the same level as their food.
(4)
Mandy C.

I had super high expectation of this place especially after trying to get reservation last two years when they still had the phone-in system...glad they changed it to more like a ticket system! Anyhow, my evening at Alinea was superb! It earned all my five stars--one for every single one of my senses and all that below: * Atmosphere (sight): Homey yet elegant * Service (hear): Servers who are fun and pay attention to very single details. A little stalker-ish you think? Good kind though.They figured my friend is left handed and placed utensil to match him. The servers were well dressed, informative and very funny. They kept joking with us, which was not expected at such a fancy place. * Food (taste): Gosh, everything tasted delicious except for one piece of mushroom I had. All the dishes were simple yet beautiful. I wish there were more molecular gastronomy involved but it was enough to be wow'ed. * Great ventilation (smell): Along with how nicely all the food smell, I love how unlike many restaurant, both regular and fine-dinning, the place is kitchen and grease odor free! Consider it's one of my biggest pet peeve to smell like grease, this is a plus for me! * Balloon (touch): Along with many of the fun dishes that night, one of the most memorable dishes for me was the apple-tasting balloon made out of taffy. But the weird thing is, after chewing it, the taffy texture became dried apple-liked. Weird but wow! Oh yes, and right after the server brought out the first course, I knew it was time for me to save again to make another trip to Chicago and for another meal at Alinea!
(5)
Shawn B.

Best restaurant I've ever been to. The graceful and beautiful combination of art, science and food is what Alinea masters. It well deserves its 3 Michelin Stars. Chef Grant Achatz is a genius and visionary. Everything from the method of reservations to the feel of the restaurant just blew my mind. The reservation system goes by a ticket method where you need to prepay for the meal (not taking into consideration wine/drinks and gratuity). You might get lucky if you follow them on Facebook and find a last minute reservation open up. My date and I flew in just for the night to dine at Alinea then fly home to NYC the next morning. After check-in, we took an Uber car to Alinea, actually a bit difficult to locate off the bat. We open the door and walk inside to a totally weird pink and purple lit walls with grass floor. We were completely off our element, couldn't help but take a number of pictures. After locating the restaurant entrance, we told them our name and were so excited to walk by the kitchen that we took another set of pictures. After seeing how excited we were and all of the pictures we were taking by the kitchen, I think the staff figured that we may as well sit at a table that faces the kitchen, so we did. Every single dish was an experience. How many times in your life does someone give you a balloon and tell you to suck it then eat it (don't mind the dirty tone). It was a green apple taffy balloon filled with helium - it was so cool! You sound like a chipmunk! Then you get to eat the taffy! Besides the bells and whistles of the dry ice and fire and cool dessert fudge presentations on the table itself, every single dish was beyond extraordinary. We did the wine pairing as well and were very very happy. The experience was a true journey, we even at one point had to choose different strong garnishes to place on duck. Each garnish changes the flavor of the duck completely. You can just see how much passion goes into every dish which totally influences the flavor of the food. The staff was on point. Food was the best. Totally a league of its own. I can't wait to come back here soon.
(5)
Jing C.

Oh, Alinea... the hype is well deserved. The experience is less of a meal than a full blown theatrical performance. Shouldn't be that surprising, right? Instead of a menu describing all the courses, you get cryptic hints and fanciful names. Instead of a reservation, there's a ticket system. Yet, it still blew me away. Since part of the fun is being surprised, I won't ruin any of it here but will say: be prepared to not just eat delicious things but have your mind messed with a bit. Throughout your meal, contraptions are spirited in and out that keep you guessing. If something looks like a scallop, it's probably actually a piece of broccoli. It's completely absorbing. We ate for four hours and were barely able to talk about anything other than the food in front of us. And it was surprisingly fun! My favorite (spoiler alert) was an edible balloon with real helium. Because of the expected length of the meal, I opted for an early reservation (6pm). Actually pretty glad we did that because we were the first in our dining room to get every single course, preserving the surprise factor.
(5)
Beki I.

no words can express the experience. my next goal is to experience the various menus during the different seasons. I also want to especially recognize the AMAZING Staff!!
(5)
Jeremy R.

Not just a meal, but the ultimate dining experience. I took my girlfriend on her birthday (3/15/14) and wish I would have proposed here. It is absolutely the perfect place, you couldn't go better! When we walked in, they let us look through the glass enclosure to the kitchen and watch what everyone was doing, which is very rare. We were seated downstairs in the main dining room and requested to sit next to each other (you will want to ask for this ahead of time if it's just two of you and it's a preference). The food was spectacular. The best food of both of our lives! Each new dish trumps the prior and be on the lookout for eating your next course, which may be your centerpiece, flying or made right in front of you. Completely amazing! *Tips:* 1. Make sure you have a wine pairing, we did the traditional ($150 pp) as opposed to the Reserve ($250 pp). You can't do fine dining without wine :) 2. Dress Up - don't come here if you aren't dressed like you are going to a wedding. After all, you paid for it. 3. Be prepared for the best dining experience of your life. 4. If you are the last one's there, ask for a tour of the restaurant, they will show you the other dining room(s) and you will get to see the unique artwork (local artists changing) 5. Don't read reviews where they tell you what you are going to eat, the best part is the surprise - if you can help it, don't look at what they are serving to the table next to you (it's hard).
(5)
Antonio V.

We left 80 degrees in California to fly into 27 degrees below zero in Chicago to experience Alinea for my birthday. Definitely an extraordinary, truly unforgettable culinary experience. Each of the fifteen courses were nothing short of divine and the presentations were exceptional. We loved the ambience, the top notch service and excellent staff. We met Chef Achatz at the end of the meal when he prepared the dessert and were quite surprised that he was colder than the weather outside. He could definitely benefit from a semester at Charm school. Maybe he thinks the three Michelin stars generated enough heat.
(5)
Alice Z.

What can I say about Alinea that hasn't already been said? Oh yeah, you should level set your expectations. Don't come to Alinea if you want a full hearty meal. Even with its numerous courses, it's not a steak house or an italian "carbs-r-us" kind of place. My group and I may have had "late night" dominos 5 hours after this meal (what can I say, we have versatile taste buds). Don't get me wrong. we definitely stuffed, with the dessert finale and all, but at the end of the day, the courses were small, ingredients fresh, but dinner lasts over 3 hours, so half of it is probably digested before your meal is even finished. ;) But do come to Alinea if you want to experience food and see food in ways you didn't know were imaginable. Eye-opening? si. Surprising? yes. Tasty? oui. Amusing? definitely. Cool? fo shiz. I did Next and Alinea back to back this past weekend (Bocuse d'Or at Next). Definitely thought Alinea was better. I guess if you have the same menu for more than 4 months, you continually refine on it ;) Also, I personally find it funny that Alinea sells a cook book. Should just be a scratch-n-sniff picture book. I feel like 98% of the people can't or have the tools to make any of the stuff!
(5)
Mansi A.

WORST meal of my life!!! so i spent $700 on a meal for 2 which was by far the worst meal i have had in my entire life. FOOD: the ONLY thing we got in every course was root vegetables and vinegar. they all tasted the same. there was no variation in the courses, just the same 3 root vegetables dipped in vinegar 1st course: spoonful of foam that looked (and tasted) similar to handwash 2nd course: 7 tiny beans floating in a pool of vinegar 3-15th course: random unheard of raw root vegetable pieces enough to satisfy the appetite of my hamster either dipped or sprayed with vinegar SERVICE: worse than your local mcdonalds. even after mentioning that we didnt like the vinegar soup, they added vinegar in EVERY subsequent 15 courses. after every course i made sure to inform them that the food was so acidic the response we got at the end of the night was that "the restaurant does use acidic recipes and thats just how it is". not even an apology. we left most of the food uneaten on our table AMBIENCE. whaaaat? beware this is not a restaurnt. its a tiny house with 5 tables in a bedroom sized room behind a dark backalley. my view for the entire dinner was the open kitchen and its 50 chefs running around. BOTTOMLINE: i wouldnt go here again even if the restarant PAID ME $700 to go back. if you do go here, be prepared to eat a lifetimes worth of root vegeatbles and drink more vinegar than you have in your whole life.
(1)
Celine L.

Curiously, the top restaurant in the US (2010/2011) lies in the quaint and unpretentious neighbourhood of Lincoln Park. The only tell-tale sign was the valet notice and doorman standing by the bare doors. I was greeted by a narrow neon red hallway and my world was suddenly transformed once the metal doors opened. The hostesses and servers operated seamlessly. After reconfirming our lack of dietary restrictions, our courses came promptly, one after another. All 20 of it. A set of 3 cocktail amuse bouche opened our tastebuds. A cooling sour lemon with sweet grapefruit, a spoonful of apple brandy hard jello and a shot on a stool of squash with foam on top. Each one seems to be progressively stronger in alcohol taste. The GOLDEN TROUT ROE had light coconut flavours , and the zest of tangy-sweet pineapple. What an interesting and unique combination of flavor that will always remind me of Chef Achatz! The Japanese inspired YUBA was a long crunchy twig that was wrapped with shrimp, sprinkled with sesame seeds and dipped with miso. Presented alongside with the Vietnamese inspired CHAO TOM which is a sugar cane cube infused with shrimp broth, topped with mint and chewed until the flavours are extracted. A beautiful twist to the traditional Vietnamese dish! The STRIPED BASS was complimented perfectly with sweet vanilla froth and sourness. A pinch of black pepper and sesame, along with the light crackers gives it the crunch that contrasts flawlessly with the supple fish. A shot of CELERY JUICE held a shell of horseradish ball encasing apple juice. What an exotic flavor from everyday fruit and vegetable! The horseradish was slightly spicy like wasabi (which is made of horseradish) and the celery juice and apple juice mixed well together. A distinctive three layered dish of RABBIT Top layer; eat it like a parfait, a sheet of squash and pine nuts were accompanied by thin crunchy stems. Then rabbit rillette was accompanied by balls of potatoes? Afterwards, sip on the consommÃ© made from the rich broth that soaked the cinnamon stick. Unfortunately, I thought this was a little salty for my liking. A smoky aroma filled the room; it was from the burning fig that held the PHEASANT TEMPURA with walnuts together. Light crunch, very unique and the pheasant was very tender but I'm not a big fan of walnuts. One of the most interesting dish was the create-your-own SHORT-RIB RAVIOLI with a variety ingredients of your choice! Including sea salt, olives, blackberry, onion etc. I made sure to put everything in my wrap. It was delicious, and the chilled pasta wrap was warmed by the slow braised short rib. The creativity and hands on experience does not end here! Next up was a shot of temperature sensitive POTATO with black truffle. Warm truffle paired with icy cold potato and mushroom. What a scrumptious sensation! Then our server poured us a GRAPE SODA to match with the extremely tender PIGEONNEAU on a light puff pastry. BLACK TRUFFLE EXPLOSION blew up in my mouth! Keep your lips shut for this as you don't want luscious rich truffle spilling out of your lips! Cheesy, creamy truffle. MMM! A spoonful was delectable and satisfying. To pave the way to desserts, an unusual sweet-savory set of three came. A PINEAPPLE SUGAR SHEET dusted with ham flavoured powder. Be sure to eat it with the powder facing up and you'll keep the table powder-free! Slightly sugary, more savory. A crispy bacon glazed with butterscotch and a cup of liquefied caramel popcorn made a sweet drink. An exquisite transition from main course to dessert! An inflated pillow infused with earl grey permeated the room while we cut up EARL GREY COOKIE topped with white chocolate and crunchy strips. My favourite dessert is the tube of bubble gum flavoured CREME FRAICHE. Jelly like in the tube, suck it out and all three layers combined. A chewy consistency of mini tapioca balls and fruity-bubblegum flavoured. Ending the night was the full blown dessert, a CHOCOLATE ICE CREAM frozen by liquid nitrogen. Surrounded by huckleberries, nougat and a dollop of vanilla cream. The crisp sheet decorating the final piece stood out from the soft and cooling ice cream. Service was impeccable. Napkins replaced, water droplets and crumbs wiped off, each course explained thoroughly, and came and left in a syncronised fashion, gracefully and efficiently. *** Tip: Business formal dress code suggested. We made reservations at least a month in advance. Cancellation costs $100 per person! Tasting menu was not that filling but still left me about 80% full. I liked being there at 5pm because we were the first ones to get seated and we were the first ones to get our food. Favourites: Very friendly service, not pretentious at all. Expensive but not disgustingly unaffordable. Do not want: I wanted a little more red meat =p Last words: What an EXPERIENCE!
(5)
Sissi L.

Appointment was 5:00 pm, arrived at 5:20. (Traffic.. )We were worried about the time but found the timing was perfect. No rush at all. Love all dishes. Very beautiful & creative, each one was a masterpiece. The flavor was strong, but perfect for the dish size. Asian inspired like Chinese, Thai was included. The ballon is a great dish idea! Will come back when the menu got renewed :) overall, 5 stars. My family was very happy with it.
(5)
Mark N.

Walking into Alinea you instantly know your senses are in for a treat. A dark, narrow hallway with real grass beneath your feet guides you to a door, right out of a space ship, that opens as you arrive. The superb staff guided us to our seat where the only decision you have at that point is beverages. We opted for a bottle instead of the wine pairing. My palate isn't strong enough to appreciate the food/wine pairings. Not long after our drinks arrived our first of 14 dishes ensued. My detailed description of each course was too long and wouldn't post so my assessment here will be more general. Though overall, each dish seemed to have similar high and low points. The star of the meal by far was the presentation. Each dish outdoing the last with an artful presentation worthy of its Michelin stars. The superb staff took the time to present each course with a full description. The low points, for me, were the construction of the dishes from a taste standpoint. I felt the main part of each dish wasn't the star, rather just another component in an often convoluted mixture of ingredients. I wont pretend to understand how insanely difficult it is to produce these dishes. The attention to detail is to be praised but I was often over wowed by presentation and underwhelmed by the actual taste. A couple of gripes shared by the group was the lack of any ambiance. A trace of soft music or maybe a subtle fountain would have given the interior a little "pulse" so you are not whispering the whole time. Additionally it was frustrating having to always wait outside the locked restroom because it's a single stall. A check off the bucket list for sure, but not much else. Wait staff, restaurant construction and food presentation was off the charts. But for me, at this level, it comes down to the taste of the food which we collectively thought was just eh. Having to spend $$$ afterwords on some food with a little more substance wasn't fun. And finally while gratuity is included in the meal price (totally understand), it left a bitter taste in my mouth that they add 20% gratuity to your drinks?!! We probably would have given it to them anyways but to have it added on felt a little nickel-and-diming...
(3)
Dan T.

(I'll simply copy/paste my previous review posted elsewhere) I'll fill in the other ones as well. But just a few thoughts on the meal. I suppose that this type of meal isn't going to be for everyone...you have to be ready to go on a food journey (so to speak), rather than expect to sit down and eat some good food. I don't believe I would have been ready to enjoy this meal had the time been 15 years earlier, it just wouldn't have been my thing at that time. But it sure is now! Don't get me wrong though, I'll always appreciate street food and those hidden little gems that we find as well. Is a meal like this worth the money? I would equate a meal like this to a culinary amusement park. Your on a ride, on a journey...your experiencing food as it's presented to you. Each thing may not be your favorite. But it doesn't have to be, sometimes it's just there to bring you to another set of flavors. To me (as an adult), this one meal was worth far more than an entire trip to DisneyLand. Of course, I enjoy Florida a lot...but I would rather go from beach to beach and eat the fresh catch of the day before going to one of the amusement parks. I believe I can cook decent at times, and I really love to eat. I sometimes come up with decent ideas, but don't always pull it off the way I'd like to. I've improved over the years and have much room to continue growing as a home cook. I say this to describe that when I go out...even when eating some stellar food, I can normally think to myself, that I can get ideas from this...or I should be able to duplicate this...this is very doable. This doesn't mean that I'll nail it the first time, but I'll usually walk out feeling as though I should be able to achieve that too...or at least strive toward that. But there have been two times when I felt total inadequacy in my cooking ability, this was one of them. I have been to a number of places that were supposed to be stellar and got very good food. A good number of the places I also got tasting menu's just like this one...they always fell a bit short. But twice I was awestruck with amazement of the flavors, textures and overall food experience that I just had. The first place where I felt like this was when I ate at Le Francais, in Wheeling, Il. I've been to a number of well respected French restaurants in the Chicagoland area and none ever came close to the level of execution that they performed at Le Francais. The Michelin Star restaurants, in Chicagoland, that I've gone to haven't even come close either...some were okay (some less than), some decent...some darn good! But they never measured up to the attention to detail, balance, flavors, textures as Le Francais. Until now. Alinea isn't a French restaurant, but they hit on so many of the parallels of excellence in culinary perfection that I felt Le Francais hit on. Seriously, I never though I'd experience food at that level again. I don't know if I would recommend someone go here...I just don't know if it would be to their liking. But I can say, at least this experience at Alinea...was right in my wheelhouse...it was outstanding! For anyone interested in Grant Achatz cooking...or in the cuisine that he makes I can't recommend enough buying Alinea - cookbook. Amazon has this beautiful hardcover for a very nice price. The pages are nicely done and the book covers a wide range of his tasting menu's. It runs through the different tasting menu's throughout the year...as they change with the different seasons. But before you get into the recipes you will read how to use the cookbook and how to read the recipes. They also explain what their philosophy is and what they're trying to convey as you cook these recipes. Now don't get me wrong...some of these recipes are goofy, and quite involved. But if you have interest I believe there is a good bit to be learned from reading through his recipes and trying to get an understanding about what he's trying to do...and how he's going about it. If you would like to read about Grant Achatz - Life, on The Line. This is a remarkable story about his life and experiences as a Chef. While I can appreciate the book and hear it's very good...it's not really my thing to read.
(5)
Rachael C.

Amazing. Really a foodies delight. Can't imagine anyone showing up here and not being amazed. The plating is fun and although the service is relaxed (as far as places with this price) it still is formal enough to remind you of where you are. Definitely an 'expect the unexpected' type place. If you're debating - just sign up already. Way more fun than Next (in plating and service). Less wizardish feeling than El Ideas (and less drunk rich people). More 'nu-wave' than Tru. (in ingredients and service)
(5)
Christine K.

An experience to remember!!! We had a 15 course meal with the wine pairing. Every course was unique in its own way. The wine pairing enhanced all of the dishes as long as you don't mind spending $150/person on top of the $210 meal. As long as you enjoy seafood and trying new things, I would highly recommend to try this place once in your lifetime. Many of the courses could only be explained as having "explosions in my mouth!" Oh yeah.. the wine pairings made us quite tipsy!!!!!
(5)
Gonzo G.

Rating: 4.8 Short description: Super high end and expensive food. Pluses: Amazing food, amazing presentation, awesome service. How can you not go wrong? We had some of the most memorable dishes we've ever had, especially a beef dish that the presentation was so surprising and unexpected and amazing. We must have had 8 different servers come by, and they visited our table like 30 times? Where else do you get that? And the wine pairings were worth it, it really complimented the food. And the duck dish that only had the description of "?????....!!!!!!!", while very confusing, was so accurate it was scary. Negatives: It is expensive. But as long as you are prepared for that shock, it's fine. It was somewhere in the $400+ per person with wine pairings. The lack of a real non-alcoholic pairing was a little disappointing because some of those are the best. Recommendations: If you are a foodie, consider saving up for it once. Do not take a picky eater! I most likely will wait a year plus to go back, but it was really incredible. And I was much happier with the layout of the restaurant over Next (who I ended up with 2 stars for multiple reasons).
(5)
Zuzanna K.

Over salted and gimmicky. I'm hungry after 15 courses! The foam and jerky courses, the fishiness of the sushi courses- all tasted the same after a while. We purchased the wine pairings and weren't impressed. The atmosphere is 'minimal', meaning, nothing special. Disappointed!!!!
(4)
Jeremy B.

The element of surprise is part of the show at Alinea so I'll restrain my urges & won't tell you ALL the details. What I will say is this was the best dining experience of my life. It was also the most expensive. I recommend you to get the beverage pairing. Great sommeliers! We were given great stories & information with each pour. I felt there pairings were spot on & they offer some wines I had never tried before. I also want to commend them for there modern approach to service. It was professional, but more importantly FUN. After all, don't we all want to have a great time while dining. Cheers
(5)
Sandy M.

This restaurant ruined food for me. Since eating here every other restaurant, even Alinea's 5-star peers, seems about as bland as eating at Subway. There's no point in writing a 22-paragraph course by course review of the meal I had; the menu will be completely different by the time this posts. If you're reading this your only real question is whether coming here will be worth the considerable price of admission. My answer is absolutely yes, it is. If really intracately crafted high end artwork as cuisine is your thing, Alinea will be a life changing experience. Plus, you'll be surrounded by staff and other guests who share your love of turning dining into a true five sense memory. The craftsmanship is absolutely the finest in the world. Whatever the menu is on the day you arrive, you can bet it'll be prepared perfectly. If that sort of thing just isn't your bag - which is totally cool - going to Alinea would be like shelling out $700 to see "Ishtar". For me, it was the noblest use of my self indulgence fund that I could possibly have imagined. Awesome.
(5)
Jay R.

I have pondered writing this review for over 5 years now, yes 5 years, and have finally decided to purge my soul here on yelp of the less then perfect experience I had at Alinea. My wife and I went to Alinea for a very special occasion dinner celebrating a birthday and our engagement, we had both been looking forward to this dinner with every taste bud we had. The problems started when a dish arrived which contained cilantro, my wife has a horrible reaction to cilantro and nothing taste right to her after she eats even just a small bite. I called one of the numerous servers that waited on us that night to explain the problem, she was very understanding and whisked both our dishes away, in a short time she brought back one plate with out cilantro for my wife and mine with the cilantro how it was meant to be served, perfectly handled. We where enjoying our meal and another course arrived that again contained cilantro. not just a sprig but many tiny pieces of micro cilantro sprinkled liberally over the top of the dish. I again called one of our servers over and told him about the problem, this was a different person then helped correct the problem the first time. I was shocked to hear him say its only a garnish you can pick it off. I started to speak up and my wife who hates any kind of scene said its fine ill just pick it off. I did not want to ruin the mood and great time we where having on this special dinner so we continued on with our dining adventure. It is crazy that a restaurant of this caliber and price tells you to remove something you can't eat yourself. How are we to know the cilantro does not go deeper in the dish. The request for cilantro should of been noted after the first incident and never made it onto my wife's plate again. Numerous times we dinned at restaurants from upscale to very modest and cilantro had shown up on a dish but was not listed on the menu and the server gladly took the dish remade it and brought it back. A chain is only as strong as its weakest link and the one server who told us to pick off the cilantro was the weakest link effecting the entire chain. We went on with our meal and at the end of the night were given a menu, a nice touch that would make it easy to recall the courses we ate as there was so many. Not until we arrived home did we see we where not served a course, The Butterscotch Bacon Course and the accompanying wine pairing!!! How could we have not noticed this we had dreamed of this dish since we heard of Alinea. Both my wife and I are bacon lovers and looked so forward to it. I guess we where overwhelmed with so many courses and the magical celebration. It bothered me so much I had to write a letter to Alinea. I told them of the issue with the cilantro and the missing bacon course that we had dreamed of. Six weeks had passed so I called to see if they received the letter. After being on hold a while I was told yes they had the letter but the person who would be in charge of this type of problem was out of the country for a while. Really so they can't deal with it thru email or better yet delegate it to someone else or at a minimum tell use they received the letter and that they would get back to us instead of making us chase them down. So I waited and maybe another month passed and no word so I called again. At this point I was so appalled at Alineas follow up and customer service to a issue like this it made me feel taken advantage of, like they did not value our business or thought they where to good to have to deal with the problem. All the wonderful reviews and accolades who cares about one regular guy if he has a problem. Well finally about 3 months after I wrote the letter did I received a response. They said they where sorry they strive to be better and appreciate us letting them know about the issues and apologize for the problem. They summed it up by saying they hope to get the chance to make it up to us. Seriously, I don't go out to dinners like this more then maybe ONCE in my life. It's not like I just will stroll in on my walk home and grab a quick bite. So here is how I look at it, the cilantro was a error I can forgive but the missed course is not. If I went to the grocery store and bought a dozen eggs and when I arrived home and saw there was only 11 eggs the grocery store would give me the missing egg, and probably say here is a new whole dozen for your inconvenience. So what should of Alinea done? They should of given me my missing egg that's all they had to do, before service if they would of invited us in and served us the missing bacon course and the wine pairing I would not be harboring 5 years of ill feelings about such a special night.
(1)
Scarlet W.

Oh, Alinea...you were the reason that I decided to go to Chicago for Memorial Day Weekend, and you will be the reason that I decide to go back. You set the bar so high that you made Next Restaurant (from the night before) look like your little brother that tried so hard to live up to expectations but was ultimately outclassed in every way. Every course was executed to perfection. There was no cause for any complaint. I waited with excitement and anticipation for every course, and every course was delivered with rich flavors and exquisite presentation. I couldn't help but peek at all of the diners around us that were further ahead in their meal, waiting for spoilers. The standouts were: -lobster with curry, earl grey, and grapefruit -sweetbreads with orange, ginko nut, and cinnamon chopsticks -wagyu beef -lily bulb with rambutan and distillation of caviar lime -duck with foie gras, morel, and dragon's breath -blueberry with bubblegum, lilac, and sorrel I couldn't choose just a few because all of those courses were incredible. And of course, not to be overshadowed, the green apple balloon and milk chocolate dessert courses were phenomenal. It was especially exciting to have Chef Grant Achatz come over to our table to create our final dessert course. He seemed very focused, and the result was a delicious masterpiece.
(5)
David P.

One quote comes to mind after having eaten at both Alinea (2013) and The French Laundry (2010) even though I know Chefs Achatz and Keller are friends: "When I left you, I was but the learner; now *I* am the master." (Geeky I know, but I just couldn't resist.) Tasting menu (perfect amount of food) with wine pairing (150 option) was exceptional. Ordered a bottle of champagne which was a great way to start off the evening. Fantastic highly professional yet unstuffy service as well. Best dining experience to date! ***Advice to people with wine pairings who may be worried about small pours: I truly love the taste of wine especially when paired with superbly tasting food. As a result, I found myself finishing the wine very early into my dishes and the prompt servers generously provided another small pour. By the end of the night, I was extremely content without losing my faculties. I don't know if they do this with everyone, but just wanted to share my wonderful experience.***
(5)
Kim T.

Alinea is a night to remember and truly worth it's weight in gold. The food is so innovative and interesting that I can truly say I've never experienced anything quite like this place before. At one point they sprayed down our table before bringing out the next presentation and I was so confused that I almost licked the table, that's how inventive they are. You never know what's going to come out next and whether what you're looking at truly is what it is or something else in disguise. This place isn't just about the food, it's about the experience and the fun in discovering something new again. It's so whimsical I felt giddy like a child there. The staff is attentive and meets your every need, the place is impeccable. If there is ever a bucket list for food, this place belongs on it.
(5)
Varun B.

God, I love this place! This was the first 3 Michelin star restaurant that I've gone to, and while I don't know what exactly qualifies a restaurant to achieve that status, I can definitely say that this place is of greater caliber than any other place I've been to. Once you pay for the tickets for the meal (quite the $$$$$ price tag), rest assured the time that you spend at the restaurant will make you feel like you're in wonderland. One thing to mention here is that wine or coffee/espresso is not included in the bill. If you want any of that, be prepared to pay extra once arriving. Also, they do not serve any cocktails/hard liquor. We sat down for an excellent prix fixe menu, and were amazed at every bite. Each dish displays its own creativity and unique taste. The smallest bites have the most substantial punch of flavor, which is incredible. They play with your senses, taste, vision, smell, to bring about a delightful experience. We were always kept on the edge of our seat, waiting for what the next surprise was going to be. The best, most incredible finale was the dessert. A chocolate torte made on the table with incredible toppings and a violet sauce, which just melded everything together. My wife and I tried to scarf down as much of the torte as we could, but it was so big, we couldn't finish the whole thing. Stuffed and thoroughly impressed by the entire experience, we left with smiles on our faces. Service was excellent. They obsessively clean every granule that is on the table. Each dish comes with a description on what we're eating, and (in some cases) how it should be eaten. By the end of the night, I felt that we were well taken care of. If you have a special event in your life that you'd like to celebrate, and don't mind spending the big bucks on the food, this is definitely a place to put on your radar.
(5)
Anne F.

8 of the courses were outstanding. The other 8 were not perfect. The staff was uber fantastic. Perhaps our mistake was coming on a busy Saturday night creating a lack of detail in the kitchen. I can only imagine how good this restaurant would be if all of the courses were correctly prepared.
(2)
Bryan L.

What can you say that hasn't already been said. It was the best meal of my life. Absolutely amazing. Start to finish, was one knockout blow after another. Service is impeccable. Food and wine are paired expertly. Food is just so breath taking. The time and attention paid to the minute details is astonishing. I was blown away. If I were a critic (which i'm not) I would only say that the dessert course , or the last one anyways, was too big. The presentation was really awesome, and the flavors were of course spot on. But, it was just too much and a bit too sweet. That's the only thing keeping me from giving it eleventy billion stars. mind = blown
(5)
Abbey S.

Partial review... Osetra Caviar Pierre Gimonnet 'Blancs des Blancs' Brut NV - A beautifully well-balanced first bite- the bottom of the spoon was crusted with some type of crumb that created a playful crackle to balance the bright pop of the caviar and the jelly component. Rabbit with Cherry Blossom, Radish, Smoke and Wasabi Fritz Haag 'Brauneberger' Riesling Kabinette, Mosel, 2010.-A lovely fresh 3-bite course. The cherry blossom had a gentle aromatic sweetness against the peppery radish and heat of the wasabi. This was also by far my favourite wine of the evening- bright, slightly sweet with a nice balance of acidity. Scallop with Citrus Aroma, and Fourteen Textures Fritz Haag 'Brauneberger' Riesling Kabinette, Mosel, 2010.-One of my favourite dishes of the night, it arrived as a caldron of seaweed bubbling and smoking from dry ice, upon which a stunning scallop shell was waiting to be opened. The scallop inside was perfectly cooked, sitting atop a pool of citrus orbs and garnished with something frozen by liquid nitrogen, giving it an interesting Styrofoam-like chew (in a really good way). There was also a little chili in there which created a really unique temperature sensation in my mouth- the scallop and everything inside it was smoking ice cold, yet the chili made my tongue tingle with every bite. Really pleasant. Artichoke with Octopus, Eggplant and Allium Lopez de Heredia 'Vina Gravonia' Blanco, Rioja 2003-This was probably my least favourite dish of the evening. I could have licked the plate clean of the Jerusalem artichoke puree and the perfectly caramelized pieces, but I found the octopus a little overcooked and chewy for me. I actually heard another table say the same thing after us. Bincho Tan with Tokyo Inspiration Takatejin Junmal Daiginjo-shu 'Soul of the Sensei' Doi Shuzo, Shizuoka-ken Hitachino Nest White Ale, Kluchi Brewery-A very interesting presentation- this one arrived as a block of wood set ablaze with three unique elements- a deep fried shrimp head, a piece of pork belly and a beautiful square of raw beef. While I wasn't quite able to escape the overwhelming fattiness of the pork (which is beautiful when seared crispy, but a little off-putting when not), the beef was packed with so much rich marbled flavour that literally melted upon hitting my tongue. Veal Cheeks & Crispy Sweetbreads with Spring Bounty Eyrie 'Estate' Pinot Noir Willamette Valley 2010-A masterpiece of textures- I loved the fatty tender cheeks against the light and crispy fried sweetbreads, and that all of the otherwise rich flavours on the plate were tempered by the beautifully prepared spring vegetables. Hot Potato with Cold Potato, Black Truffle & Butter Soup Eyrie 'Estate' Pinot Noir Willamette Valley 2010- A "time sensitive" dish, as the server explained- this dish required that we hold the dish carefully in our hand, remove the metal pick and allow the potato and butter to drop into the cold potato soup before taking it all down in a single bite. The result was an explosion of umami-rich truffle and comforting carbohydrate delight in a single two-temp bite. Duck Five Ways with 60 DIY Flavour Accoutrements Chateau Musar, Bekaa Valley Lebanon 2004- You would think for $250+ that we wouldn't have to play chef, but this was part of the fun. The way this worked was that we were given the flavour "palate" of 60 appropriate accompaniments to pair with any of the five duck preparations including parts like the breast, and foie. We were not told what anything was, but rather to select any two to smear on top of the bird and to simply use our instincts and senses- everything should work well. My favourite combo of the night? Caramelized banana and candied pecan on foie gras. Least favourite? Mint gelee and broccoli on rillettes. Yikes. Black Truffle Explosion Ravioli with Romaine and Parmesen Chateau Musar, Bekaa Valley Lebanon 2004- Another dish with specific eating instructions. This one was served in a spoon that we were to bite down on making sure to keep our mouth closed. Why the insistence on chewing with our mouths closed? Well, unlike a traditional solid food ravioli, this one was packed with a light black truffle scented mildly salty broth that literally exploded into every corner of my mouth upon bursting. It was damn good. Ginger Palate Cleanser Tasting The Rare Wine Co. 'Boston Bual- Special Reserve' Madeira-A very satisfying way to acknowledge the divide between savoury and sweet- each little tiny bite of ginger took on a different flavour profile, that while all equipped with a pretty serious kick of heat, ranged from quite savoury to more sweet. Green Apple Helium Balloon The Rare Wine Co. 'Boston Bual- Special Reserve' Madeira- Now this was the show stopper. Ladies, just a warning: you are not going to look sexy doing this. Fully enlarged helium balloons were (very carefully) escorted to our table, with their "string" tied to a metal needle that could be set in front of us until we we...
(4)
Danielle R.

Scored and got last minute Facebook advertisement tickets. I saw a special on Alinea on the Discovery channel awhile back, and knew that if I ever made it to Chicago, I had to go. The food was everything they pictured it to be, surprising, delicious, well thought out, creative, and intriguing. Service was completely worth the automatic 20% gratuity. If you are a foodie, this is truly a culinary adventure worth indulging for.
(5)
Jason T.

People will ask you to describe what you ate. You will have no idea how to. You won't know where to start. It's that creative and that amazing. Bottom line come here. Best food experience ever. We came here for a friend's birthday. We got the reserve wine pairing. It's pricey but you already knew that because are going here in the first place. Get the reserve pairing. Our dinner was a 14 course meal and took around 4 hours. Best four hours ever. Grant is a genius with every aspect of your experience. From entering the building to the final dessert. I could describe to you what we had and how on one course it came to the table floating. I could entertain you with how on another course we watched them build the course right on the table itself. But you should go yourself. Take in the experience. It's the best place I've ever been. It dominated EMP and Daniel in NYC.
(5)
Claudia R.

One of the best gourmet experiences I've ever had!!! And expect the unexpected ;) Try to get a table! It's worth it!!
(5)
Drew A.

All I have to say is that there are restaurants out there who do way less and put out something of far more value. The food is pretentious, flavor doesn't lie in presentation. Never take a blind man to Alinea because ironically he could see through it's bullshit. This isn't what food is about. It is something yuppies and psuedo-intellectuals subscribe to. I've eaten at restaurants who put out far better food then Alinea could. This restaurant is a Gimmick.
(3)
Diana Y.

I want to preface by saying I really wanted to like Alinea. The creativity and service are all 5 stars, but food was just a big disappointment. Of all the Michelin star restaurants I've tried, this is the priciest and my least favorite. (Best would probably be 11 Madison) Since everyone here has already raved about the food, I'll just focus on what didn't work for me. I came in Feb. so walking in you go through a little grove of pine trees and emerge to the restaurant. Simple and chic. They have you wait a little with an amuse/starter of hot chocolate infused with what I can only imagine as the same pine trees that we walked through. My first thoughts were, this is too sweet and I don't particularly like the taste of pine trees with my hot chocolate. Creative, yes. Taste, not at all, it reminded me of Christmas pine scented candles. I pushed that out of my mind as I figured the rest of the meal would be fabulous. The time we came, the menu seemed to have a lot of Asian influence. One set of the courses was a beautiful tower of water with flowers and ice. They then served a couple of pieces of sashimi fish skewered on lemon grass and two slices of raw scallop. You are to dip in the hot broth that's accompanied with it and there was also a hot stone that you can cook on. Very interactive and fun, but taste wise I was underwhelmed. I've had scallops in many forms, this was two slices that I felt I could have gotten at any nice sushi restaurant. There was a soy dipping sauce for the fish, that was to my liking, but it's also exactly the same thing that my dad makes at home with a whole steamed fish, nothing new here. There was also a fried shrimp head, again, available at any sushi restaurant. To me it wasn't inventive and the flavors has been done, I came here to taste things that I've never tasted before and half the courses ended up being things I can eat on a regular basis at home. There was also another mushroom dish, the waiter took time to describe it, it's not a common known mushroom, huitlacoche, but again I've had it before, at a street taco stand, the mushroom tasted similar, I was not wowed by street taco mushrooms. There was a mole inspired dish, that was my BF's favorite. That was probably the Mexican theme part of the meal. We also had the duck three ways with the assortment of sauces/sides. This was fun to try and pleasing to the eye, but not delicious as I had hoped. 90% of the sauces were inedible to me and made no sense as something that would pair well with duck, I felt like it's just put on there because it's different. The duck was also not the best. There was foie which I was looking forward to, but it was a small abysmal piece. Gary Danko had the best foie (too bad not anymore). There was a palate cleanser of ginger. Literally 5 tiny pieces of ginger on metal skewers, the concept failed me, barely half a bite if you put it all together and I didn't like any of the flavors. To me it actually killed my palate because some of the pieces the ginger flavor was just too strong. Dessert was also a fail. It was these three sorbet/ice cream flavors, but all I can remember is that one of them was carrot flavor. And it tasted just like that, cold creamy carrot flavored baby food. Ended with the elaborate show of the frozen chocolate ball and ice cream made on your table. Fun to watch, not fun to eat. The flash freezing of the ice cream didn't create a good mouth texture of the ice cream and also ruined the pieces of cake that was in there as well. The dishes that I actually enjoyed seemed to be some permanent ones. The hot cold potato and the mushroom ravioli. Each one the flavors were very intense for the small package it came in. I also liked the helium balloon, fun AND delicious. Overall, left hungry still (BF ended up scarfing down leftover fried chicken and Indian food later that night) and disappointed at the meal we had. Everything was pleasing to the eye, but in the end, we eat with our mouths and the flavors did not live up to their looks.
(1)
Ashley F.

Going into the evening, I did just enough homework to know that this experience would likely be different than my other brushes with Michelin Star excellence. Far from the "prim and proper" atmosphere of The French Laundry, I found that I preferred the more relaxed (yet still attentive) service here. My husband and I threw caution to the wind and embarked on the wine pairing adventure. Because nothing at Alinea is quite as it seems, we were pleasantly surprised to encounter beer and sake among the pairings. Of the laundry list of courses, our table only found a few that weren't notably amazing. Some courses were more of a production or a novelty than part of a meal, but the amusement was not lost on us. I, for one, find it hysterical to have suit coat and Prada-clad patrons talking like chipmunks after literally inhaling the green apple balloon course. Well played, Chef Achatz. Since we had an early seating, I got to enjoy seeing all the other tables around us fumble with the balloon - hilarity bonus. Overall, a phenomenal dining experience well worth a visit with foodie friends/family.
(5)
Mister M.

aesthetically pleasing. However, I need more than that when it comes to what goes into my stomach. If i want this much art I will visit a gallery.
(1)
Ricky C.

Grant Achatz and Alinea changed the way I look at food. Every dish we were served was thought provoking, fun, beautiful, and had textures that I've never tasted before. I can't say that it was the best meal I've ever had in my life, but it still ranks high up there. However, I would say that the overall dining experience was the most interesting and life changing meal I've ever had.
(5)
Yvonne B.

Definitely the Cirque du Soleil of restaurants. Alinea knows how to deliver an experience, that's for sure. Loves: The entry way. It was padded with grass and moss underfoot and lined with suspended flowering glass tubes. Napkins were twisted into flowers and nestled among tropical blooms. Each napkin contained a tuft of passion fruit cotton candy. We were instructed to take a napkin and eat the cotton candy as we entered the restaurant. Next, we were led up a clear staircase to one of the dining rooms (there were three upstairs and at least one downstairs). Osetra Cavier. I can't tell you much about the cavier, but there was a marble sized ball of butter that was crispy on the outside and exploded into liquid butter goodness that flowed amongst the delighted tastebuds in my mouth. Hot Potato. It was a shocking combination of hot and cold. Incredibly rich and indulgent. We both loved it. Black Truffle. It was a ravioli that encased liquid. As you bit into the ravioli pouch the liquid poured out in your mouth. Tuna Tartar. At least I think it was tuna tartar, but the best we've ever had in our lives. There isn't anything on our menu (that was given to us at the end) that seems to describe what we had. Okay: The service was really not that impressive. I expected it to be more attentive and personable based upon other Yelp reviews. We tried to engage our multiple servers but they seemed much more focused upon delivering and explaining our food than creating any sort of impression. I was incredibly cold for most of the meal to the point where I had goose bumps on my bare arms. I often hugged myself for warmth and snuggled back into the cuddly embrace of my chair. If the service was SO attentive I would have expected someone to at least acknowledge my discomfort. Besides, they even forgot to tell us about one of our dishes. In fact, we didn't even notice it was already at our table when we were seated. There were two tall vases of flowers and sticks. At the top were bowls of tuna tartar (described earlier in this review). After we were already served several courses, a server told us not to forget about it. We were like, forget about what? And that's when he pointed to the tall vases of flowers with the bowls on top. The price of everything was expensive. M went in expecting it to be a rip off and came away instead thinking that it was just expensive. Our total bill came to $827.42 for the two of us, wine pairing for just M (not me), a glass of champagne, and a cup of tea for me. Even while we were at the restaurant we thought about other things we could have done with that money. We discussed how there were less expensive restaurants that have delivered dishes that were 100% delicious and service that set the bar. For $827.42 Alinea should have KNOWN that our expectations were high. In the end, we came away only loving three of our 20 courses. Speaking of the 20 courses, I wouldn't have counted them the same way that Alinea did. They counted every dish as its own course. Some dishes were actually served at the same time and I would have counted that all as one course. Furthermore, I wouldn't have counted the tuft of cotton candy as we walked in to be a course. We were surprised that there were large groups of business people who didn't seem to understand the reputation of Alinea. Also, there were a couple parents who came with high school and college age children. It was just really weird to be at such an expensive and reputable restaurant with people who might not appreciate that expense. Alinea certainly was not the best restaurant I've ever experienced. It did not deliver the most delicious dinner. What it was for sure was outstanding presentation and at an exorbitant price.
(3)

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Address : 1723 N Halsted St
Chicago, IL, 60614
Phone (312) 867-0110
Website https://www.alinearestaurant.com
Click To Get Directions

Opening Hours

Specialities

Takes Reservations : Yes
Delivery : No
Take-out : No
Accepts Credit Cards : Yes
Good For : Dinner
Parking : Valet
Bike Parking : No
Wheelchair Accessible : Yes
Good for Kids : No
Good for Groups : No
Attire : Formal (Jacket Required)
Ambience : Classy
Noise Level : Quiet
Alcohol : Full Bar
Outdoor Seating : No
Wi-Fi : No
Has TV : No
Waiter Service : Yes
Caters : No

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Alinea

1723 N Halsted St, Chicago, IL, 60614

Alinea Menu

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