Dining Taken To A Whole New Level
Chicago, Illinois, USA
Cuisine Style: Eclectic, Molecular, and New American
Average Price: $$$$$
Overall Rating: 5/5
Updated on: February 16, 2020
By Sean Overpeck (CFE)
**A full article and index glossary of restaurants, wines, recipes and travel for
Wine Dine and Play are in the pages section above, or by following these links:
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Alinea's score on Zomato:
Alinea Executive Chef and Proprietor:
Grant Achatz / Mike Bagale
Alinea Sommelier:
Steven Morgan
3 Michelin Star Rating
What is the definition of perfection in culinary? This will differ from person to person, but for me and the travels around the world, dining at many different restaurants, the answer is Alinea in Chicago. I first heard about them a few years ago when a list of the top 100 Restaurants in the world was released by San Pellegrino, and I thought about going to a few of these places as I traveled. I dined at Joël Robuchon in Paris without releasing it was on the list and didn’t pay Alinea much attention since I was in Chicago in 2010 on business, I tried to book it but discovered that reservations had to be made months in advance. When I planned to return in 2013 I made sure the booking would be made months ahead of time. They use the Tock booking system invented by the owners where you buy a ticket then show up to dine. The ticket covers your food, tax, and gratuity. Any alcohol is a separate charge. You can also try to buy tickets from others or get last-minute deals on their Facebook page from time to time.
What is Alinea? “It is not a restaurant, or at least not in the conventional sense.” Says its founders, chef Grant Achatz and restaurateur Nick Kokonas. Instead, it continues to push the boundaries of a meal with dishes that are fun, emotional and provocative and blur the lines between art and food. Alinea opened on May 4, 2005, and by 2010, it had become one of only two restaurants in Chicago to receive the highest rating of three stars from the Michelin guide. Alinea has been ranked number one consistently in the world by the Elite Travelers Magazine and has been in the top 20 of San Pellegrino. Alinea focuses on Molecular Gastronomy which is a modern style of cooking, and is practiced by both scientists and food professionals in many professional kitchens and labs and takes advantage of many technical innovations from the scientific disciplines.
Alinea Menu:
- Prefix
- Wine
- Cocktails
I arrived at Alinea for my 6:30 reservation time, spending a few moments enjoying the front entrance hallway before they made their renovations in 2016. So it was a little dark but lit up by hanging bottles, which led to the Maître d stand. You are then escorted to the front of the kitchen to watch the action take place. From there, I was taken upstairs to my table. Pictures were welcomed, but with no flash photography. The server explained how each course would be presented, and then the Sommelier explained about the wines. You can order a bottle or glass selection, but the Sommelier has also paired two unique wine flights to go with the meal, a basic, and a reserve. The basic is $150.00 and the reserve is $250.00. I chose the reserve and was now ready to start my fourteen-course adventure.
The first course was served on a spoon, consisting of Osetra Uruguay Caviar that was served with a glass of the Pierre Gimonnetet Fils 2005 Spécial Club Premier Cru Blanc de Blancs Brut Chardonnay. According to the winemakers' tasting notes, it was a Light gold. Light, fresh nose of white fruits underscored by tones of toast. The palate is easy-drinking, focused and balanced with honest fruit expression. The finish is crisp and quite long-lasting. Set aside for a sophisticated buffet.
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Alinea / Caviar spoon
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Course two was a rabbit, served with assorted radish, wasabi, and smoke, served in a nice glass bowl that looked like the top of a martini glass. This course was paired with a 2010 Schäfer-Fröhlich Bockenauer Felseneck Riesling Kabinett. The winemakers' notes mentioned this to be a medium-intense nose with a refreshing, icy mix of citrus and minerals. The palate is dry, but it is so concentrated and so ripe that there is an underlying opulent sweetness that makes this super appealing. As is typical with this bottling, this is a chiseled, acidic, mineral version of Riesling that has everything in spades.
Course three -- presentation wise -- was the second best dish of the evening. It was scalloped that were served inside the large shell, on a bed of seaweed, with dry ice underneath, giving the dish a smoke effect once you add water. The pot it was served in had smoke oozing out the top air-hole, then once removed and the steam cleared away, you saw the shell. Once you lifted the top of the shell up, you are hit with the citrus aroma, then you get to play with the fourteen different textures of the dish. The Riesling served with the Rabbit in course two is also carried over with this course.
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Alinea / Scallop dish with 14 flavors
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Course four was a Dungeness crab served with a squash blossom resting on a cut piece of celery with some cardamom and saffron spice. The dish was served with a 2011Cote de Beaune, Etienne SauzetPuligny-Montrachet a firm, fresh, and acidic French Chardonnay that the winemaker says have hints of apricots and blanched almonds with a firm, fresh acidity and good length.
The fifth course was called “The Tokyo Inspiration” with Binchō-tan, which is traditional Japanese charcoal from the Wakayama Tree that burns longer at a lower temperature. The dish was served with a full Crispy Prawn, Ahi Tuna, and Pork Belly. The dish came with two drink pairings. The first was a Takatenjin junmai daiginjo-shu "Soul of theSensei" doi shuzo, Shizuoka-ker, which was a Rice Yamada Nishiki Saké, with16.8% alcohol, Seimaibuai 50% (50% polished away), the acidity of 1.4 Rice Yamada Nishiki, Yeast Shizuoka. The saké makers notes express aromas of the clean honeydew rind, grainy rice with a touch of earth. The impacts on the palate are soft and rich but not cloying. A gentle sweetness envelops the tongue while the clean, high-strung acidity does the work. It has loads of body but is able to maintain tightness and structure. While spicy honeydew and dry anise dominate up front, the finish is dry with good spicy white pepper and jasmine notes.
The second drink served with this was a Japanese Beer called Hitachino Nest White Ale from the Kiuchi Brewery, Ibaracki-Ken, Naka-gun, Japan, a 5.00% ABV golden ale. The beer makers' notes indicate that the nose has hints of wheat and yeast along with something sweet and floral. The wheat also comes through in the flavor profile along with some citrus notes. This offering is certainly light-bodied, which fits the style.
Course six was a small bowl, garnished with rosemary sprigs of Veal Cheeks, pine, blackberry, Golden Chanterelle Mushrooms and Lapsang Souchong, which is a Cantonese black tea from the Wuyu region of the Chinese province of Fujian. The dish was served with a 2004 Clos Figueras 'Clos Figueres', Priorat DOC, from Spain. According to the winemaker, it had a meaty nose with dust, violets, raspberry, roses, black fruit and more and more and more. Tannins are strong but fine and the acidity is medium in strength. Once this wine meets the mouth it really comes alive. Lush anise flavors mingle with black olive, allspice, raspberry, black raspberry and more Intense pure fruit that makes me come back for more.
From here it just keeps getting better. Course seven was another one bite tasting called the Hot Potato. It was a cold piece of potato served on a skewer, with a shaved black truffle garnish and delightful butter sauce presented in the bowl. You removed the potato from the skewer letting the potato sit atop the sauce, and then shoot it down in one gulp.
Now it came time for the eighth course of the night and the best in a presentation I have ever seen. The course was broken down into three parts. It was a duck, and at first, it was brought out whole to be shown to me before the cooking and final presentation while I was enjoying one of the previous courses. The dish had three plates all brought to the table together. The first was the sliced duck, medium rare in temperature. The second plate was seven pieces of the duck prepared in a different fashion. The plate consisted of the duck's heart, liver, and other areas. Both plates were drizzled with a natural jus for extra flavor.
The third plate presented was the most stunning presentation of food I have seen in my twenty years in the food industry. The plate was a garnish selection to go with the duck. It was encouraged to experiment and eat the duck with the assorted garnishes. There were 60 separate garnishes on the plate from vanilla, crème, de cassis, sassafras, kumquat, eucalyptus, curry, mango, gin, passion fruit, shallot, anise hyssop, chocolate, radicchio, tamarind, saffron, and endive just to name a few. I slowly worked my way through the garnish plate drinking the wine selection of a 1999 Chateau Musar from the Bekaa Valley in Lebanon. The winemakers' notes of this Cabernet Sauvignon, Carignan and Cinsault blend were robust and powerful but smooth and fruity as well. Wonderful richness and flesh. Very deep purple; sweet, lovely crisp flavor, excellent tannins and acidity with hints of violets and blackcurrants. The entire dish took over an hour to finish and the wine was incredible.
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Alinea / 60-Plate garnish for the duck
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Course number nine of fourteen was a black truffle ravioli nicknamed the explosion served with romaine lettuce and Parmesan. This course was another one bite delight, with excellent flavor. Course ten was designed as a palate cleanser and good god did I need that at this point. The dish consisted of five skewers with assorted and flavored ginger from mild to strong, served with a Portuguese Madeira wine that was produced when I was two years old. The 1977 Barbeito 'Frasqueira' Boal Madeira and the winemaker notes show this to be a deep toffee color with plenty of oxidation, a slightly rancio character. Smoky, with plummy fruit and a stewed tea component. On the palate, this is quite thick and luscious, with medium sweetness, but a fine, broad, quite rounded fruity appeal. It has structure, with spicy and tobacco components joining with relatively low acidity into the finish
The eleventh course was by far the most fun and the messiest of the evening. It was called the Balloon. A Green apple-flavored balloon was brought to the table, and the balloon with the string was edible. You had to bite and suck into it so that it could collapse into your mouth. Needless to say, it popped in my face, making a mess, and requiring a hot towel for me to clean myself up. The balloon was also filled with helium so I talked funny for a few moments. Oh to be a child again!
Around the eighth course, a little display was placed on the table. I was told that it was not edible, but after that point, I thought nothing of it, until it came time for courses twelve and thirteen. Little did I know that the display was course thirteen, and you needed it for course twelve! Course Twelve was a Strawberry soda of sorts with sorrel, sassafras, and pine nuts. Course thirteen, the table display was infused with /raspberry rose. The course came with a 2005 Disznókő Tokaji Aszú ‘5Puttonyos, from Tokaj-Hegyalja, Hungary. With 12 ABV, and 147g/l of residual sugar, and 11.2g/l total acidity. The maker notes that it is considerably darker than 2006, there is a more oxidized tone here, a little mushroomy note, and some fine vanilla and toast. - a little pineapple note. On the palate a full, rich, creamy sweetness with plenty of lemon rind acidity that is quite fat, but clean, and a nice, long finish with spice and vanilla. (92/100).
Dessert:
The fourteenth and final course was upon me. The last dessert course, which I had with some herbal tea and the final wine of the evening, the Maculan "Torcolato" Breganze, 2009. The winemaker noted apricot on nose and palate, candied peach, yellow raisins, and orange rind. It seemed to have a bit of 'oiliness' to it, but not in a bad way. Engaging wine. Orange, tangerine, but not overly sweet almost like a little rind is in there giving it a little sourness as well.
The dessert course began with Pâte Sucrée topped with milk chocolate, crème fraîche, served with feuilletine, frozen meringue cream, violet, candied basil, and hazelnut. Just damn folks. The best part was that the chef Bagale comes out and puts it together on the table for you.
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| Alinea / Pâte Sucrée |
YouTube Video from Alinea
Chef Bagale presents the Pâte Sucrée
Plus check out some of these wonderful selections from Wine Dine and Play:
Please see these guidelines for Tipping in Restaurants and on following proper etiquette, customs, cultures, and avoiding assumptions when you dine out.
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Eclectic normally pertains to things that are different, varied or don’t fit into any particular category of food. They are foods prepared in various ways, combinations, or different styles. Like Italian, Japanese, and French all in one. Eclectic first appeared in the seventeenth century to describe philosophers who did not belong to a particular school of thought but instead assembled their doctrines by picking and choosing from a variety of philosophical systems.
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See the whole list by visiting “The Wine Dine and Play Article Glossary by country”
Final notes, review basics, observations, and more pictures:
Most reviews are subjective, depending on the writer; but they should also be responsible, and respectfully written, upholding the truth, and accurately conveying the experience to the best of the writer's knowledge, even if it includes metaphors the restaurant may not like to read about. My ratings are by the stars I award (from 0 to 5). The rating is calculated on a point accumulation of six separate factors based on individual experience. They include wine and other beverage selections, plate presentation, customer service, restaurant or café ambiance, food quality, and wow factor.
To see more details of this rating list, read this article:
Overall from this experience and the score factors outlined in the ‘about page’ section, based on my individual experience and rating, I give Alinea a 5 out of 5 stars, meaning that they not only exceeded my expectations and were far above the average dining experience of most restaurants, they surpassed outstanding, and were extraordinary.
Scores are detailed in the factor chart below:
Formula Factor Conclusions and Overall Ratings for Alinea
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Max Points Possible:
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Total Points Awarded:
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Total Points deducted:
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Ambiance
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10
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10
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0
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Food quality
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10
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9
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1
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Plate presentation
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10
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10
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0
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Customer service
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9
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9
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0
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Alcohol and other beverages
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9
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9
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0
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Total regular points awarded
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48
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47
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1
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Total percentage Before Bonus
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0.979166666666667
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“Wow” factor BONUS
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5
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4
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0
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Total bonus percentage
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0.0833333333333333
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Total percentage with a bonus for the final star rating
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1.0625
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Stars Awarded (see chart below)
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0 - 5
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5
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**A full break down and explanation of the observations and point disbursement is available in the linked article above. To receive a detailed copy of your score, feel free to contact me at any time and I will provide it to you.**
***
Overall Star Rating:
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5 of 5 Stars:
106% Rating with a 4 point “wow” bonus
An Extraordinary Dining Experience
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Alinea
Wine rating: |
10 of 10
Old World selections:
Austria, Bulgaria, Croatia, England, France, Germany, Greece, Hungary, Italy, Israel, Morocco, Poland, Portugal, Romania, Serbia, Sicily, Slovakia, Slovenia, Spain, Switzerland
New World selections:
Argentina, Australia, Brazil, California, Canada, Chile, Japan, Lebanon, New York, New Zealand, Oregon, Pennsylvania, South Africa, Texas, Washington State
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Corkage fees:
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This Restaurant does not list any corkage fee’s however, most American restaurants charge
$25.00 per bottle
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Restaurant-style:
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Formal dining
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Alinea Cuisine style:
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American, Eclectic, Molecular Cuisine
Allergen or dietary accommodations:
Farm to Fork, Grass-Fed, Low Carb, Organic, Sustainable, Vegetarian Options
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Reservations:
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Required
Walk-Ins:
Not accepted
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Dress code:
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Formal attire
Gentleman – Dress Coats, Dinner Jackets, or Smart Business Attire
Ladies – Semi Formals, Cocktail Dresses, or Formal Gowns
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Child policy:
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The Restaurants reviewed on this site may have a kids menu or cater to them; however, for full enjoyment of food and wine, it is recommended that kids not to be in attendance, unless they have been trained in proper etiquette.
If not then:
Hire a Babysitter!
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Experiences:
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A place for foodies, Modern, Trendy, Hotspot, Good for special occasions, Intimate, Upscale, and a Neighborhood Gem.
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Payments:
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Cash, Visa, MasterCard, Discover, American Express
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Parking:
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Valet @ $14.00
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Wifi
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The restaurants reviewed on this site may have Wi-Fi, but do not require you to go online, because the excitement of the food and wine alone will keep you too entertained instead of checking your social media and emails.
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Noise level:
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Medium to Loud
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Smoking:
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Alinea is a non-smoking restaurant
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Patio or terrace:
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No
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Food Prices
(excludes, alcohol, taxes & 20% gratuity’s)
$£€¥ - Under 50.00 (inexpensive)
$£€¥ x 2 - 51.00- 99.00 (moderate)
$£€¥ x 3 - Over 100.00 (pricey)
$£€¥ x 4 - Over 200.00 (expensive)
$£€¥ x 5 - Over 400.00 (very expensive)
**Currencies reflect the world’s major travelers, restaurant, or wine connoisseur’s**
Currency:
|
Price
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United States Dollar (USD)
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$$$$
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Great Britain Pound Sterling (GBP)
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££££
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Canadian Dollar (CAN)
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$$$$$
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Chinese Yuan (CNY)
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¥¥¥¥¥
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European Union (EUR)
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€€€€
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Alcohol prices:
$250.00 USD
Alinea:
1723 North Halsted Street
Chicago, Illinois
60614
Contact Information:
Restaurant website:
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Maître d or host:
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+1 312 867-0110
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Online reservations
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Serving hours:
Central Standard Time
(GMT, Zulu, or UTC - 6:00)
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Dinner:
Wed-Sun
5:030 pm - 10:00 pm
Mon-Tue
Closed
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Social Media
and
Accolades for Alinea:
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****
The world's best restaurants is a subjective list of who is writing it and changes on a regular basis. The Wine Dine and Play best experiences are based on my highest rated stared restaurants, meaning that the visit was an outstanding or extraordinary experience. From cafés, chains, mom + pops, hole in the walls, to fine dining including a few Michelin spots. Visit the Top 100 page to see the entire list.
A few to tease you with…
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Medieval-style British cuisine banquet plus 2-hour dinner show
London, England, UK
|
California cuisine & fine dining chain
Orlando, Florida, USA
|
French & Canadian cuisine
Niagara-on-the-Lake, Canada
|
Other Alinea Pictures:
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| Alinea / Kitchen |
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| Alinea / Kitchen |
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| Alinea / Scallop Dish |
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| Alinea / Scallop Dish |
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| Alinea / Rabbit dish |
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| Alinea / Dungeness Crab |
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| Alinea / Tokyo Inspiration |
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| Alinea / Duck |
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| Alinea / Duck Breast |
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| Alinea / Duck confit, heart, and liver |
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| Alinea / Black truffle ravioli |
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| Alinea / Hot potato |
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| Alinea / Ginger dish |
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| Alinea / Balloon |
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| Alinea / Fruit dessert |
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| Alinea / Veal cheeks dish |
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| Alinea / Veal Cheeks |
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| Alinea / Strawberry soda |
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| Alinea / Pâte Sucrée close-up |
“Culinary perfection consists not in doing extraordinary things,
But in doing ordinary things extraordinarily well.”
-Angelique Arnauld (1591-1661)
Who is John Galt?
TTFN
