Alinea, opened in 2005 by Chef Grant Achatz and Nick Kokonas, transformed the fine dining landscape in Chicago. Known for its maximalism and gastronomic creativity, the restaurant offers over twenty unique courses, featuring innovative techniques and unusual ingredients. Achatz quickly gained recognition as a leading chef, with iconic dishes like the apple taffy balloon. Alinea has won multiple awards, including three Michelin stars, and spawned several successful concepts within the Alinea Group. The restaurant is celebrated for turning meals into a performance and an imaginative culinary experience.
Alinea promised more than two dozen courses that featured wisps of smoke, bites hanging from tightropes, and all manner of flavors deconstructed, gelled, foamed, frozen, candied, microplaned, and all painstakingly grafted back together in wholly unexpected ways.
Achatz was immediately vaulted into the echelon of the country's most influential chefs; later dishes like the apple taffy floating balloon and painted-table dessert became iconic.
What makes Alinea such a fabulous experience is the sheer exuberant fun of the place. This is food as performance, food as surprise, food as you've never seen it before.
The Alinea Group would expand to seven other concepts - including Next, which rotates its culinary focus every few months, and cocktail bar the Aviary.
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