Status: Closed
Know more about this business than we do? Cool! Please submit any corrections or missing details you may have.
Help us make it rightThe name Alinea is taken from a symbol meaning 'a new idea.' The menu here features New American and avant-garde dishes. Wooly pig and Burn Morels are his trademark offerings. They believe in molecular gastronomy, which is a new field that incorporates science in the art of food and cooking. It may sound weird, but the food sure tastes great! With an experimental and innovative menu almost...
Alinea is a restaurant in Chicago that opened on May 4, 2005. Its head chef and owner, Grant Achatz, is known for his preparations and deconstructions of classic flavors. In 2010, Alinea became one of only two restaurants in Chicago to receive the highest rating of three stars from the Michelin Guide and was subsequently reviewed by restaurant critic Sam Sifton in the New York Times. The...
At Alinea, the restaurant’s elegant, minimalist interior ensures that all attention is focused on the food – because, although the food at Alinea is surprising, ultimately everything is done for the sake of taste. Renowned Chef Grant Achatz practices a style of culinary art called molecular gastronomy. Familiar items are deconstructed and reassembled in unfamiliar ways, often requiring...
Alinea demands participatory fun. It’s not for the faint of heart, or the timid eater; this restaurant is an entirely different experience. In a space that’s both elegant and simple, adorned with meaningful artwork and a spotless kitchen with chef's table, Alinea stands out as a showplace for chef Grant Achatz's creativity.
"Expect to be wowed" at Grant Achatz's "unrivaled" Lincoln Park New American, a "culinary experience of a lifetime" (and Chicago's Most Popular restaurant) where "transcendent flavors", "unforgettable, artistic presentation" and "mind-blowing technique" highlight a multicourse tasting menu that's akin to "going on a food safari"; "über-modern" decor is enhanced by "interactive, accommodating"...
Just 16 mi east of Vancouver is a funky little restaurant hidden among the docks of the Port of Camas-Washougal Marina. Locals flock here for festive open-air dining or a quick bite after they haul in their pleasure boats. Coconut shrimp, zesty fish tacos, and other Caribbean-style offerings are served in ample portions.
Rising star and culinary rocket scientist Grant Achatz (formerly of Trio and Napa's French Laundry) raises the bar on New American cooking at his techno-chic Lincoln Park restaurant. Foodies fly in from everywhere to sample his 12- and 24-course tasting menus; his plates have been known to include squab with huckleberries, sorrel, and peppercorns, and bison with Gruyère, pumpernickel, and wild...
Alinea -- anointed the best restaurant in the country by no less than Gourmet magazine -- is a place no serious foodie should miss. Like Homaro Cantu at Moto, chef Grant Achatz revolutionizes the way we eat, presenting familiar foods in new contexts and unexpected forms. (He's been known, for example, to serve dishes on lavender-scented pillows, so the aroma wafts up as you eat.) The 12- or...
5 نجوم
5 نجوم
5 نجوم
3 نجوم
5 نجوم
Alinea can be found at N Halsted St 1723. The following is offered: Restaurants. The entry is present with us since Sep 9, 2010 and was last updated on Nov 14, 2013. In Chicago there are 2306 other Restaurants. An overview can be found here.
Best Restaurants: The alinea, or paragraph mark, signals the start of a new idea. The restaurant Alinea aims at nothing short of revolutionizing dinner. Chef Grant Achatz, who trained with the likes of Thomas Keller at The French Laundry, merges art and science, drawing foodies worldwide. He often gets lumped in with molecular gastronomists, but he's after something deeper with his...
Alinea is open for dinner only, Wednesday through Sunday. Our office staff is available to assist with reservation requests Tuesday through Friday, noon until 6pm, and on Saturday and Sunday from 1pm.
The name Alinea is taken from a symbol meaning ‘a new idea.’ The menu here features New American and avant-garde dishes. Wooly pig and Burn Morels are his trademark offerings. They believe in molecular gastronomy, which is a new field that incorporates science in the art of food and cooking. It may sound weird, but the food sure tastes great! With an experimental and innovative menu almost...
Enjoy black truffle, squab, Oyster leaf, lobster, king crab and more.
Jackets are recommended for gentlemen.
The world-class wine list will thrill well-heeled oenophiles; wine novices can enjoy glass, half-glass or tasting pairings with each course.
A post-prandial kitchen visit reveals a nexus of hard-working young chefs operating with the precision of a Swiss timepiece.
If you don't see your business listed on YellowBot, please add your business listing.
YellowBot wants to get your input! If you have a comment, find a bug or think of something neat we should do, let us know.
© 2007-2026 Solfo, Inc. – All rights reserved