Listed below are links to reviews of Alinea from around the web.
[ more from 10best]
"Prepare for sensory overload when you reserve a dinner at this hotspot � hailed as one of the best restaurants in the nation. Celebrated chef Grant Achatz, a former apprentice to Thomas Keller (of French Laundry fame), steers willing diners through meal..."
[ more from biteclub.pressdemocrat]
"Every bite is an exclamation point, performed with an infectious enthusiasm...."
[ more from centerstagechicago]
"Since all Alinea's checks are written by hand, the only new technology you'll find is in the kitchen. With each dish requiring an hour of prep time, Achatz employs the latest gadgets to aid in his precision: an induction burner that conducts heat through..."
[ more from chicago-hotels.tripadvisor]
"My s/o and I, on a recent sojourn to Lambeau Field, flew in and out of Chicago, and chose to stay in Chicago a couple of nights, primarily to eat :-)...."
[ more from chicagomag]
"Wylie Dufresne's WD-50 is New York's closest equivalent to Alinea and Moto in over-the-top gastronomy. The chef, though a protégé of Jean-Georges Vongerichten (of Vong), seems influenced more by Ferran Adría...."
[ more from chicagoreader]
"Discreetly located in a town house spitting distance from chef Grant Achatz's first employer, Charlie Trotter, Alinea is marked only by a valet's sandwich board at the curb. Inside, a dining room and glass-walled kitchen share the first floor; up a set of..."
[ more from dailycandy]
"Alinea, Achatz�s new restaurant, is open and offering six-, ten-, and 30-course tasting menus that will bend your mind. Many of his dishes have only three ingredients, but they are manipulated and coaxed in wild, unfamiliar ways...."
[ more from findyourcraving]
"Dining at Alinea is an "experience? — not just a meal — that begins the moment you step through the doors into this spectacular space. First, the eye is drawn straight ahead to the floating glass and metal staircase that leads to the dinin..."
[ more from finickyeater.blogspot]
"But the side benefit of my heinous job is that I have the opportunity to dine out frequently, as part of recruiting, client meetings, firm events, etc. I also eat when I'm happy, when I'm upset, when I'm stressed, when I'm bored, when I'm celebrating, whe..."
[ more from fodors]
| "Reserve a table at Alinea for an out of this world first class dining experience by an extremely talented and creative chef. The stage is set the moment you open the non-descript front door to a dimly lit hallway...." |
2 reviews
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[ more from foodite]
"Where else can you get MG in a cup for less than $3 (especially compared to the other options available)? The barista (Alex) at the location I visted was really nice and took the time to prepare and explain the product...."
[ more from frommers]
"The most anticipated local restaurant opening of 2005, chef Grant Achatz's Alinea is a place no serious foodie should miss. Like Homaro Cantu at Moto, Achatz wants to revolutionize the way we eat, and he does this by presenting familiar foods in new conte..."
[ more from gayot]
| "Alinea should charge you just to tour the place, to soak up the atmosphere and pick up some very smart decorating tips. But it"s not the décor that causes foodies to fly in to dine here, similarly to Le Français in its heyday during the '70s...." |
1 reviews
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[ more from hedonia.seantimberlake]
"What's more is that though the presentations were astonishing, the flavors were every bit as strong. Almost every ingredient seemed to be distilled to its purest essence and delivered in its most intensified form...."
[ more from hedonia.seantimberlake]
"Not since French Laundry have we had a meal that utterly turns our dining barometer on its ear; and to be frank, though French Laundry is, or was at the time, a pinnacle of culinary excellence, Alinea deconstructed our every expectation of what dining is..."
[ more from hungrymag]
"Pineapple foam was understated, almost non existent, but the highlight was the salty buttery trout roe. In this dish I recognized that while Chef Achatz was truly an original, he is paying homage to the lessons of the past...."
[ more from insiderpages]
[ more from men.style]
"They are redefining taste, appearance, and even the definition of ingredients, and their cuisine integrates everything from the frigidity of outer space to the fecundity of the forest floor...."
[ more from metromix.chicagotribune]
"With so much pre-opening hype, it would have been easy for this super-anticipated, super-posh restaurant to be a super-flop. But young, brash and risk-taking chef Grant Achatz, whose kitchen's already filled with the country's top culinary awards from his..."
[ more from mmmchicago]
"Frontera Grill's Rick Bayless is contending for an award for his cookbook, Mexican Everyday, and Charlie Trotter, of the eponymous restaurant, got a nomination for his TV show, The Kitchen Sessions. Also vying for food media awards are Channel 7 and Chann..."
[ more from offthebroiler.wordpress]
"I’ve had the privilege of dining at El Al where Chef Achatz’s staff stayed in the kitchen until 3:00am to cater to our unexpected decision to worship for 5 hours. We were the only party in the place for two or three hours and have never forgot..."
[ more from search.cityguide.aol]
| "Grant Achatz made a name for himself long before his first-ever venture into Lincoln Park with his long-awaited Alinea. The culinary whiz kid, who wowed diners at acclaimed spots French Laundry and Trio, also garnered accolades worldwide, including from t..." |
8 reviews
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[ more from timeout]
"This high-priced commodity is "like black pepper with more depth and bite,�? Abbott says. Native to the western coast of Africa, this spice has bounced up and down over the years in terms of value...."
[ more from toomanychefs]
"Finally, we were offered a choice of still and sparkling waters at the beginning of the meal and the water we chose was a sparkling Vichy Catal�n. Our glasses were constantly refilled which was nic, except that the high sodium content of that particular..."
[ more from toomanychefs]
"Finally, we were offered a choice of still and sparkling waters at the beginning of the meal and the water we chose was a sparkling Vichy Cataln. Our glasses were constantly refilled which was nic, except that the high sodium content of that particular w..."
[ more from wcities]
"Alinea - the name is taken from a symbol meaning 'a new idea'. This restaurant by award-winning Chef Grant Achatz offers New American and avant garde fine dining...."
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