Alinea

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Official Site (alinea-restaurant.com)

Why stick to three courses when you can have eight, 12 or 24? In Grant Achatz's high-concept Chicago restaurant a meal is an event, a stream of tiny but perfect dishes, each building on the last. Since it opened in 2004, Alinea has attracted praise from the outset, which in not that much of a surprise given Achatz’s culinary pedigree. Both his parents and grandparents were restaurateurs, so in a sense he was born into the restaurant industry. He has served his time as a sous chef at the famed French Laundry and has also done a stint at the equally prestigious El Bulli in Spain, something that has clearly had an affect on his cooking. A meal here might kick of with a single peeled grape dipped in peanut puree and wrapped in brioche and be followed by octopus with shiso, papaya and toasted soy.. A similar amount of thought has gone into the decor. Not an everyday restaurant in any sense of the term.

Reviews of Alinea

 - Alinea
 - Babbo
 - French Laundry
 - Haerlin
 - Jean Georges
 - Le Bernardin
 - Le Galipanier
 - Le Louis XV
 - St John
 - The Waterside Inn
 - Fire Restaurant
 - Gordon Ramsay's
 - Tetsuya's
 - Sketch
 - The Ivy
 - Union Square Cafe
 - The Jules Verne Restaurant
 - The Fat Duck
 - C Restaurant
 - Bras
 - El Bulli
 - Acorn House
 - Arzak
 - Asador Etxebarri
 - Bukhara
 - Can Fabes
 - Charlie Trotter's
 - Chef's Table At Claridge's
 - Chez Panisse
 - Comme Chez Soi
 - Craft
 - D.O.M
 - Daniel
 - El Olivo
 - Enoteca Pinchiorri
 - Gambero Rosso
 - Gold
 - Grill Royal
 - Hakkasan
 - Hof Van Cleve
 - Hélène Darroze
 - Ithaa Underwater Restaurant
 - L'Atelier de Joel Robuchon
 - La Colombe
 - Le Gavroche
 - Le Manoir au Quat’ Saisons
 - Le Meurice
 - L’Arpege
 - Masa
 - Mugaritz
 - Noma
 - Oaxen Skargardskrog
 - Oud Sluis
 - Per Se
 - Pierre Gagnaire
 - Rockpool
 - The River Cafe
 - Tom Aikens
 - Troisgros

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