Alinea has been one of my bucket list restaurants since I first learned about it.
Located in Chicago, the restaurant is one of the best in the world. It has been named the Best Restaurant in the World by Elite Traveler, the Best Restaurant in North America by The World’s 50 Best Restaurants, and the Best Restaurant in the U.S. by Gourmet and Business Insider.
It is one of only 14 restaurants in the U.S. to earn the coveted Michelin 3-Star rating. It has also won James Beard Awards for Outstanding Restaurant in the U.S., Outstanding Service in the U.S., and Outstanding Chef in the U.S., according to its website.
Reservations to dine here open up online 1.5 months in advance on the 15th of the month at 11 a.m (Central Time). So, on Sept. 15, reservations for the month of November will open up. All this to say - if you want to dine here, you need to plan in advance.
They offer three different dining experiences at Alinea: the Kitchen Table, The Gallery, and The Salon. The Salon is the cheapeast at $335, plus 20% service charge and taxes/fees, making the total for one person $454.25.
And there's just one dining option for a solo person each evening - it's at 8 p.m. in the Salon. All the rest are for parties of 2, 4 or 6.
I arrived here barely able to contain my excitement. I found street parking, though they offer valet for $17. The building is void of any signage or indication, save for its address: 1723 N Halsted St.
When I walked inside the building, it was very dark and there was loud music playing just beyond the waiting area. Well, there really isn't much of a waiting area, save for a hostess stand and a bench. I sat on a small bench listening to the raucous music. Just on the other side of the doors was The Gallery, where patrons were being delighted with a show. To get to The Salon, we had to pass through The Gallery, and they didn't want to interrupt the show. All I know is that when they finally opened the doors so I could head to my table, the whole floor was full of a fog that smelled like maple.
When I made it to my table, I tucked in for an experience. I could see the tables around me making their way through the meal, and I was simultaneously curious but wanted to maintain the surprise. I had no idea what was on the menu or even how many courses there would be. Chef Grant Achatz has been praised for his innovative approach to modernist cuisine, so I let go and enjoy the experience.
SEPTEMBER 6, 2023
CANDY CAP
OSETRA, MADRAS CURRY, WALNUT
I was first instructed to put my hands out so I could cradle this bubbly dish. It's all about textures here. From the caviar to the tapioca to the lack of texture in the maple mushroom moussee and toasted oil. The sea-flavored profile awakened my taste buds, and the fun play on textures with the dish and the spoon set a fun tone for the evening.
GREEN ALMOND
FLAVORS OF WHITE GAZPACHO
Easily one of my favorite bites of the night. You're supposed to enjoy this all in one bite. It's just a powerful punch of pleasant flavors - sweet, salty, creamy, then crunchy. It was fresh and bright, but layered. The flavors evolved as different parts of the bite made their way around my mouth. The texture was multi-faceted and satisyfing.
HOT POTATO
COLD POTATO, BLACK TRUFFLE, PARMESAN
"Hot Potato, Cold Potato" is a famous dish, which includes a hot potato ball, a slice of truffle, and a cold potato vichyssoise. It's served in a wax bowl with a suspended skewer above it. When you slowly pull the skewer out, the hot potato falls into the cold potato soup - marrying the juxtaposition of temperatures - and it's to be slurped like an oyster immediately. Very fun and tasty.
PLUME
ATLANTIC BLACK SEA BASS WITH CRISPS, ASHED ONION DIP, MINT
This is one of the few dishes that was inspired first by the plate - a smoking fish. And it turned into a really clever play on fish and chips. It is served with a bag of chips, which I was first instructed to put up to my nose to open, and a strong puff of smoke emanates ... the chips themselves were light and delicious. The dip was like the best sour cream and onion dip you've ever had with a strong flavor... I don't know that I had the glowing ember, but I like the idea of it. And finally, the fish itself was so delicate - light flavor, lightly cooked, light on the palate.
AUBERDINES
EGGPLANT, RYE, BUTTER AND HERBS
This is an interesting take on a tinned fish - sardines - but is actually eggplant. I didn't realize that at first and thought it was like eel, which was hard for me to stomach. I focused instead on the bright herbs and buttered toast and little radish salad.
SQUEAKER
POTPOURRI, BLUEBERRY, FOIE GRAS, AIGRE-DOUX
This next course had this whole theme of fowl and spoils of the hunt. The server approached the golden goose that had been decorating my table and removed a small burlap sack that hid a biscuit! This biscuit had been hiding in the decorative piece this whole time I've been having dinner. And wow was this an incredible biscuit - a nice crisp edge and super herby and flavorful. It was served with two small jars of a foie gras spread and blueberry jam. Both delish, and a nice sweet/salty combo. The main star was the squab with the agre-doux and crisp, crunchy greens. Tender and well-balanced.
CLIPPED
GOOSEBERRY, UNI, SQUASH BLOSSOM, SWEET CORN
This is another of my favorites. The uni - in the cool dish - was so tasty with the rice. Creamy and a little sweeet and a grea texture. The squash blossom was comforting and satisfying. Miso chicken wing was delicious, but a bit tough to eat with utensils. The whole dish ate a bit sweet, which I enjoyed after a lot of savory. Definitely my favorite of the large courses.
EXPLOSION
BLACK TRUFFLE, ROMAINE, PARMESAN
I was instructed to eat this all in one bite, and wow. It was definitely one of my favorites of the night. It's like a delicious umami bomb explosion. It overwhelms the palate in like the best way.
JACOB'S LADDER
POMEGRANATE, PLUM, JAMEED
A colorful plate with a giant hunk of white something was brought to the table and of course not described. Then, I was presented a plate with Australian Wagyu and a small dish of jameed, a fermented dried yoghurt from Jordan. Then, the server shaved some of that white hunk onto the Wagyu; it was cheese. I don't think I've ever had true Wagyu before, and it was so soft, it was almost like it wasnn't meat. I did have a bit of a chewy bite, but, still, wow. The dried yogurt was interesting - I liked adding the bit of creamy and funky flavor to the Wagyu.
BUBBLEGUM
THAI LONG PEPPERCORN, HIBISCUS, CRÈME FRAICHE
I was instructed to keep the tube horizontal while picking it up from its clip. Place your finger over the hole at the back end of the shooter and your lips on the front end and suck like a straw. It's a bit awkward being instructed on how to consume this, but that disappeared once the intense rush of bubblegum flavor overtook my palate. Plus balls of tapioca confused my brain for a minute, thinking I was swallowing bubblegum when all my instincts were saying "no."
AFFETTATRICE
PEACH, HYSSOP, COUNTRY HAM AND ADONIS & THE DEBUTANTE
At this point, the servers closed the doors to the Salon and told us to leave everything in the dining room and that we were taking a trip to the kitchen. It was a bit odd because I was in my own little bubble and then all of a sudden I'm standing shoulder to shoulder with others who had been at different tables. But it was fascinating to see the belly of the beast ... where all the magic happens ... and then I looked to my left and saw Chef Grant Achatz himself on the line, tweezering herbs on the tops of dishes. I don't know that I've ever been starstruck, but I was at this moment. He just is an incredible creative who has battled cancer - and lost his taste - and has come back. He just has a great story and has contributed so much to the culinary world and experience. That was the highlight for me for this dish; but it was served with a cocktail and we saw the chefs slicing ham to plate. There was salty and sweet and some nice crunch to this dish.
PAINT
FLAVORS OF A BANANA SPLIT
The next course was a live painting on my table with the flavors of a banana split. While every dish was interactive, this one was the most because it's literally laid out in front of you in forms of powder, sauce, dehydrated ice cream, gels... It's like you get to eat a painting. And, the flavors were all there. I didn't realize it was a banana split at first, but I tasted the ice cream, the banana, the strawberry. And the freeze-dried ice cream was *chef's kiss* the perfect texture for it all.
BALLOON
HELIUM, GREEN APPLE, TAFFY
This iconic course is so whimsical and fun. I watched an interview with Chef Achatz who said it's impossible to not feel like a child and smile when presented with a balloon. You kiss the top and suck the helium out. I actually got a bit light-headed, but carefully devoured the very sticky balloon, which reminded me of cotton candy in the way it sort of dissolved in your mouth. There's no doubting the green apple flavor. I was so full at this point, I just tasted the taffy, which brought me back to summers at a pool buying Laffy Taffy.
Grade: A
