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Alinea -- know b4 u go or caveat emptor

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Dave May 30, 2006 03:57 PM

This weekend my wife and I visited Chicago (from NJ) -- a pilgrimage we make about 2-3 times a year for a long weekend of food, jazz, architecture and fun. (IMHO, Chicago, my favorite US city, is a less pretentious NYC.) Last year for our "special" meal we had a chef's table at Tru which was an amazing experience.

This year for our special meal we made reservations at Alinea (after learning Trio had shut down). (Can't say if a Trio experience would have been much different.) We did the 24 course tour with wine pairings.

We are pretty adventurous diners, having been fortunate enough to live and travel around the world; so neither of us has a squeamish or conservative palate.

We were really disappointed by the experience. Perhaps "Scientific Cusisine" where powders, emulsions and meshed pillows with orange infused air is not our bag, and if it's yours, we fully respect that. But science should be the method not the main course on each plate. (My use of "plate" is beyond generous; each course ranges from nickel-sized to silver-dollar-sized.)

But before you go, you should know that after $750 (for 2) you will be intoxicated (if you do the wine pairings) but still very hungry and, I believe, unsatisfied and disappointed.

The service while adequate, was far more pretentious than I believe is really necessary. After all, people are spending $200-$400/person and making reservations well in advance so their bona fides are pretty much established when they sit down at the table.

More importantly, the portions are so incredibly small that my wife commented she never felt she actually chewed the entire evening -- that is, of course, until we went back to the hotel, changed and went to Five Faces for Chicago Style hot dogs at 1:30am.

I write this because $750 is a lot of money for a dining experience where you're talking about what hot dog place will still be open mid-way through the meal.

Finally, my wife who is an interior designer was not very impressed with the "corporate stark" style design the owners chose.

Link: http://www.alinearestaurant.com

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    BR RE: Dave May 30, 2006 04:50 PM

    No question Alinea is not for everyone, but I've been there twice (12 course and the Tour) and I have been more than full on both occasions, and both of my meals were incredible. I can't even imagine leaving there and being able to eat more, and I've got more than a healthy appetite. But if you don't like it, you don't like it. Tru and Alinea are entirely different cuisines and do not necessarily suit the same tastes.

    I also received much better service than it sounds like you experienced. On both occasions, I appreciated the fact that no one at the restaurant took themselves too seriously, but were nonetheless very professional.

    As for the decor, again I'm sure that it won't suit everyone. I actually found the decor striking and fitting of the theme of the restaurant. Most important to me is the fact that they have seats that are comfortable to sit in for 4-5 hours.

    But I will agree that if you spend that kind of money, you hope that it will be to your liking, and it obviously was not.

    On your next trip, if you want high end dining you might want to try Everest, Spiaggia or Les Nomades. They're outstanding and a bit more conventional.

    1. j
      JDog RE: Dave May 30, 2006 06:51 PM

      I agree with you. I am a chef and was treated to dinner there a couple of weeks ago. I went with a party of 7. six of the party thouroughly enjoyed the meal and a couple said that it was one of their best meals of their life.

      I was very dissappointed and because I was the guest I did not want to spoil it for everyone else.

      Yes, the portions are small but I felt that the overall meal was just enough to satiate but what I found most discouraging was that the science prevailed (just as you said). I will admit to a couple of dishes that were quite impressive but most of the meal was just "way out there". Some of these were so thouroughly deconstructed that the flavors fought so much to the point of nonsense.

      There was definetly a high technical skill involved in the "cooking" with much thought but I think that most people will be baffled w/ bull$#!* and not dazzled w/ diamonds. Although I thought that service was impecable and very well coordinated I too did not like the decor but I'm told that there are some special things about the building itself that are suppose to impress (like a speaker system that can focus music so that only one person in a full dining room can hear). Speaking of music - none. One of my companions kept saying he could hear whispering noises in the dining room coming from the speakers. Huh?

      Well, I would imagine that this place will stay in business just based upon intrigue but I wouldn't go so far as to say that this may be the best restaurant in the country. (as some reviews have attested). Far from it.

      2 Replies
      1. re: JDog
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        OP RE: JDog May 31, 2006 10:08 AM

        I think many people going to Alinea want to think it's the best meal they've ever had (and it ought to be based on the prices charged), and rather than admit that they were underwhelmed, they go to the other extreme and talk about how amazinglu different it is.

        There is much debate on this board about fine dining, but the one thing I like about Trotter's is that the focus is on the food -- not the science. I think Alinea is too out there IMHO.

        1. re: OP
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          drew RE: OP Jun 1, 2006 10:02 PM

          I will agree with many comments made above concerning taste vs. science of Grant's food at Alinea. I ate there 2 weeks ago (12 course, wine pairings) with two other people and was blown away by the meal. The portions were perfect (I was not stuffed but defintely had no desire to eat again that night) and the service was surprising nice and unpretenious. With that being said, some of the courses blew me away with presentation and the "how did they do that" factor, but were underwelming on flavor (really only two courses). Overall however, it was excellent and I would not hesitate to return.
          I think restaurants like Alinea are more culinary adventures rather than dinner. Part of the fun to it should be the excitment of not understanding how they managed to make olive oil pudding or a pea puree blanket or lime rocks or beet "yolk".
          Of the all of the chef's leading the food science craze, Grant is one of the few that still puts flavor before anything else, where as the chef at El Bulli and even Moto in Chicago have mentioned in the press the desire to be innovative rather than focusing on clean flavors.

      2. j
        Josh RE: Dave May 31, 2006 01:41 AM

        Again, I just can't see how someone can do the Tour and leave Alinea hungry. They practically had to roll me out the door the one time I did it.

        Also, those who criticize Alinea like to say that the restaurant is too focused on science and not enough on taste. Yet, I haven't seen anyone back this up with any specific examples of dishes where this was the case. I've always found that flavors come first with Chef Achatz. The technique is irrelevant if the flavors aren't there. Also, bear in mind, in a menu consisting of over 20 courses, chances are pretty good that 2 or 3 might not be as good as the rest.

        So, I pose an honest question to both the OP and anyone else...what dishes do you feel failed? Where was taste sacrificed to technique?

        8 Replies
        1. re: Josh
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          Dave RE: Josh May 31, 2006 10:05 AM

          Backing up with examples something as subjective as taste may be an exercise in futility, but I'll try.

          Because the basis of the restaurant is scientifically prepared "flavorful" tiny dishes, it is essential to "overseason" each dish so the flavors pop in your mouth to achieve a "wow" factor. I would guess that a full sized portion of any of the dishes Alinea serve would be overwhelming to anyone's palate and most people would enjoy it.

          Recall the Pepsi Challenge of years ago where Pepsi outshone Coca Cola when SMALL tastings of each were put side by side.

          Pepsi is sweeter than Coca Cola. So when a passerby took the Pepsi Challenge, 7-10 (or more, I forget) people chose Pepsi, far more than Pepsi's marketshare then and now. It turns out this was due to the sugar "shock/attraction" the drinker's experienced with the SMALL portion they were provided. However, when blind taste tests were done on full-sized cans (portions), Coke won. People claimed that Pepsi was too sweet.

          Likewise, Alinea shocks the senses with each dish, using intense powder concentrates, reductions, etc. Salt, which helps opens the palate to other flavors, is plentiful in each dish. Texturally, I do not believe powders should make up a disproportionate amount of the flavor or take up a disproportionate amount of space on the plate. (This could be send for other concentrates as well.)

          Unquestionably, the preparation for each dish is (probably) tremendous, but that doesn't necessarily garner you a michelin star or two.

          1. re: Dave
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            Lance Martin RE: Dave May 31, 2006 01:50 PM

            It's funny you mentioned the salt. When we were there last week, a neighboring table commented about it, and the waiter replied that, indeed, they "loved" salt in the kitchen.

          2. re: Josh
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            JDog RE: Josh May 31, 2006 09:15 PM

            Do you really want me to respond to that? I can go dish by dish if you really need me to but it will take me a while to write it all down.

            1. re: JDog
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              Josh RE: JDog May 31, 2006 10:15 PM

              Fire away. I'd be curious to know your thoughts.

              1. re: Josh
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                JDog RE: Josh Jun 4, 2006 05:48 PM

                [Sigh] - I've been triple dog dared.

                I will spend a few minutes later today putting my thoughts on screen. I will start by saying that I don't challenge the skill, quality of ingredients, service, or drink list. what I am saying was that the meal was a focus on laboratory function and not a kitchen (creatively putting flavors together) function. More on that later...

                to be continued....

            2. re: Josh
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              Elrushbo RE: Josh Jun 1, 2006 04:21 PM

              http://www.flickr.com/photos/ulterior... This might help in your discussion

              1. re: Elrushbo
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                SCUBAchef RE: Elrushbo Jun 1, 2006 06:00 PM

                http://www.flickr.com/photos/ulterior...

                Holy-freakin'-mole!!!
                That is the best site ever!

                I can't stop looking at
                all those incredible dishes.

                Just...wow!

                1. re: SCUBAchef
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                  Elrushbo RE: SCUBAchef Jun 2, 2006 07:49 AM

                  The Detroit Free Press recently did a spread about Ulterior Epicure, who has many of the best food pics on that site. Amazing how many food pics there are on flickr, isn't it!

                  http://www.freep.com/apps/pbcs.dll/ar...

            3. l
              Lance Martin RE: Dave May 31, 2006 07:58 AM

              We were there on 5/24 and did the Tour with wine. They said the wine would only equal 2-3 glasses total, but we received much more. We were pretty buzzed when we left. I had just enough food by the end, neither hungry nor over-stuffed. I would have liked more of a couple of dishes like the lamb, it was extraordinary but only a dice-sized cube, and the crab. I thought the service was relaxed, casual, even self-effacing. The sommelier may have been slightly pretentious (are there any that aren't?), but never condescending. They volunteered a souvenir menu after dinner and a tour of the kitchen, which I appreciated. I assume they do that for everyone. The dining room is stark, but chairs are comfy. In comparison, I definitely preferred (and was fuller after) a tasting dinner I had at The French Laundry last year, but I did not have any recriminations about paying Alinea's hefty bill.

              Link: http://www.runninggags.blogspot.com

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                Leslie RE: Dave May 31, 2006 11:55 AM

                I agree that I was underwhelmed by Alinea (5/17 - 12 course tasting, husband did wine pairing, but I did not). It wasn't so much the science that bugged me, it was the focus on texture above taste.

                I felt that several dishes just had 2-3 too many ingredients on the plate and that often the flavors did not meld together well. Why the need for green tea powder on the chocolate dessert plus the elderberry gelee, the elderberry sorbet, plus other ingredients I don't remember?

                I loved the idea of the orange scented air-filled pillow, but it didn't complement the fish in the dish on top of the pillow (again, this dish had too many ingredients that I can't remember--I think there were green olives and artichokes?).

                I felt the sweet potato puff on the cinnamon stick to be the most successful dish---I could identify three flavors (sweet potato, brown sugar/whiskey, and tempura batter) and the presentation was fantastic. If this had been the only dish, I would have really been wowed. But out of the 12 courses, I was really only wowed once or twice by the taste of a dish (I really enjoyed the crab/sweet pea/lavender course).

                All of the dishes we had are summarized very nicely on Lance's blog.

                While I was not hungry after 12 courses, I was a bit unsatiated--sometimes the tasting portions were so small as to not be able to really savor the flavors enough. And that feeling of wanting a bit more when a $400 check arrives wasn't so happy (although my husband was satisfied and felt it was money well spent--maybe after a couple of glasses of wine I would have felt the same?).

                10 Replies
                1. re: Leslie
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                  Elrushbo RE: Leslie Jun 1, 2006 04:17 PM

                  Food is supposed to TASTE GOOD. It is a RESTAURANT, not an art museum! Why certain chefs don't get that is beyond me. From what I have heard(and will sample at the Chef's Bar in 2 weeks), Graham Elliott Bowles at Avenues does a better job of being creative with the food and presentation while keeping in mind taste is the priority.

                  1. re: Elrushbo
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                    BR RE: Elrushbo Jun 1, 2006 04:31 PM

                    Have you been to Alinea? Did you not enjoy your experience?

                    1. re: BR
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                      Elrushbo RE: BR Jun 2, 2006 07:46 AM

                      I would rather try Alinea with a group of foodies than to take family members...might go by myself if I can't get a group together in Sept, will be driving that way.

                      Nick Kokonas(sp) on egullet says Alinea will eventually have one menu of 16-20 courses, they have had a few problems of people wanting the Tour with the table held for others later, making the Tour unavailable.

                      1. re: Elrushbo
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                        nick kokonas RE: Elrushbo Jun 5, 2006 11:24 PM

                        Actually, I said that it would be an ideal for Alinea to have but one menu.

                        We have had exactly ONE problem recently with a table that showed up nearly 40 minutes late on a fully booked evening. They were then exceptionally voicifurous in their complaints that the Tour was unavailable. All in all, I am comfortable with the way that the problem was handled... ultimately, if it seems that we cannot please a customer at Alinea (or they are already soured on their experience before they begin), we offer to rebook them elsewhere. This may seem pretentious, but the intimate nature of the restaurant means that one unhappy table can sour an entire room.... and that is particularly unfair to the other diners.

                    2. re: Elrushbo
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                      Josh RE: Elrushbo Jun 1, 2006 11:02 PM

                      So, is this your opinion of two restaurants...neither of which you have actually eaten at?

                      1. re: Josh
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                        Elrushbo RE: Josh Jun 2, 2006 07:43 AM

                        Based at this point on the reviews of people who have been to both and whose opinions I trust...I'll likely try Alinea in Sept, then judge for myself.

                        1. re: Elrushbo
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                          BR RE: Elrushbo Jun 2, 2006 08:35 AM

                          I think it's very unfair to a restaurant and its staff to criticize a restaurant that you have not been to, and this is what you've done with your post. People read these posts and decide whether or not to go to a restaurant based upon other people's experiences. You're suggesting to people to go to Avenues over Alinea, that the food and presentation is better, and yet you have not eaten at either restaurant. You even imply that Chef Achatz's food does not taste good, and that he puts art ahead of taste.

                          I respect anyone's opinion on food -- everyone has different likes, dislikes, tastes, etc. And although I love Alinea, Avenues and Moto, I know they have their detractors. But when you slam a restaurant that you have not visited, like you've done (and like I see you previously did with Sweets & Savories) you're not really contributing to healthy debate.

                          Moreover, you've now ranked Avenues ahead of Alinea based solely upon perceptions, and not upon a visit to either restaurant. Of course, Chef Bowles has used Altoids mints and Pop Rocks in his dishes and I'm sure many would be quick to criticize him for this without having tried his food. So before you suggest to people that Avenues is better than Alinea, and that Alinea's food is not good, you should probably try both and then tell us what you think.

                          1. re: BR
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                            Elrushbo RE: BR Jun 2, 2006 12:17 PM

                            I wouldn't say it if it didn't come from someone I trust who has more restaurant experience than anyone here-besides, it's a commonly echoed sentiment!

                            As for Sweets and Savories, their website still lists items as ala carte, so either they changed back to ala carte or have yet to update their site. Restaurants like that should go out of their way to accomodate their guests, saying "no" like that was not the right thing to do, sets a negative tone. The food may be great and I am glad you have had good experienes, but it's just a restaurant, for crissakes! I am entitled to my opinion-note I said nothing about the food. To take something like that and harbor anger for months is kinda weird.

                            For instance, if I get to Avenues two weeks from tomorrow and find that the menu suddenly costs $250, I'll be pretty upset!

                            1. re: Elrushbo
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                              BR RE: Elrushbo Jun 2, 2006 01:55 PM

                              Actually, you implied in your post that you personally did not like the food at Alinea. You indicated that the food is supposed to taste good, and implied that Chef Achatz does not understand this. You never indicated that you had never eaten at Alinea and that you were relying on only one single person's review, which you now indicate.

                              Also, your views on Alinea don't seem to be as "commonly echoed" as you suggest, as you probably know from the following post:

                              http://www.lthforum.com/bb/viewtopic....

                              You then say that I should not be critical of your review (even though you never ate at the restaurant) because "it's just a restaurant." Well, it's actually a pretty complicated business enterprise for a lot of people.

                              In the future, just indicate that "I heard from a friend." You are indeed entitled to your opinion on your experiences at a restaurant, but passing someone else's opinion as your own is not right and really, you're suffering by not allowing yourself the opportunity to form your own opinion.

                              p.s. - S&S offers a la carte every day. But again, you haven't dined there so you don't know that.

                              1. re: Elrushbo
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                                shopgirl RE: Elrushbo Jun 2, 2006 02:20 PM

                                Elrushbo - Gotta agree with BR here. Hard to give credibility to someone bashing restaurants they've never been to! Agree or disagree based on experience but hearsay?

                                Interesting that lots of Alinea naysayers coming out of the closet here.

                                So. In defense of Alinea, I must say I was thrilled my dining experience. It was unique, unpretentious and just darn cool. I found the design of the place very chic, intriguing and sleek. The floral arrangements are fabulous too.

                                Not to bash the OP, but an interior designer who doesn't appreciate the architectural design of the unique entryway is probably still recommending sponge painted walls. (Not that there's anything wrong with that!!) ;)

                                Back to Alinea. I found the sommelier unpretentious (ever been to Trotters?!?) and I loved the way each course had me guessing as to smell, texture or preparation. i.e. "What do you smell?" "Lavender." (this was the pillow course when we went). Some were fantastic, others were less so. And the presentation was always cool. It was experimental but not out of this world weird. It was about the entire experience. I enjoyed it and would encourage foodies to check it out if you've got the budget. We had the 12 course and couldn't have come close to finishing the tour. (OK, maybe if you twisted my arm.) I will say that my husband was less joyous as he dealt with the tab and would be more reluctant than I to go back. Me, I would.

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                      egret RE: Dave Jun 1, 2006 10:41 PM

                      As far as portions go, I struggled after course #19. Even my husband, who is a big eater was satisfied. I just kind of wonder what price has to do with quantity. I have to ask it, and I don't mean to be condescending, but rather curious--but what does price have to do with quantity? It's a very American concept (just so you know--I'm American). We got to experience 25 taste experiences presented in very imaginative ways, absolutely delicious, with great timing and service. Not all the dishes were equally successful, but each wowed or provoked discussion. I can't imagine a more enjoyable meal.

                      As far as the quantity of wine, it must have been evident from the start that 12 or 13 samples of wine, the size that they were pouring, would be substantial. There's always the option of just taking a sip or two of each glass and leaving the rest if you think it's too much.

                      1. i
                        iammurphy RE: Dave Jun 2, 2006 04:56 PM

                        Two years ago for a wedding gift we were given the chef's table at Trio with Chef Achatz only a few weeks before they closed. We had an absolutely incredible experience and fabulous meal. But afterwards we felt that we had climbed to the mountain top of this new type of "sci-fi/techno" culinary experience and since have really had no desire to push it any further. So while Alinea has continued to "wow" the critics and Chef Achatz continues to push the envelope, I'd have to agree that there is a point where the meal becomes secondary to the experience, which is a mistake as most folks want to be physically satisfied as well as visually dazzled. Just my two cents. Just yesterday we had the opportunity to go to Alinea for our anniversary and we just didn't feel like it was worth the time/expense. We had a lot of opportunity to speak with Chef Achatz and while he is certainly a genius I just hope he begins to pull back a little from the cutting edge.

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                          latosf RE: Dave Aug 16, 2007 10:51 AM

                          How are you people getting a reservation here??? I've been trying to get a reservation for 2 months!! I'm on a waitlist....any advise?

                          4 Replies
                          1. re: latosf
                            nsxtasy RE: latosf Aug 16, 2007 11:19 AM

                            Be flexible if you can. As with any restaurant, it's easier to get a reservation for a Friday night than a Saturday night, and easier still for a Wednesday or Thursday. I'm not sure how difficult it is to reserve on a Sunday. Also, reserve far in advance. What do they tell you when you call?

                            Note - It's possible that Chef Achatz's recently-disclosed tragic medical problems may have caused a lot of people to make reservations sooner rather than later.

                            1. re: latosf
                              danna RE: latosf Aug 16, 2007 11:36 AM

                              Things have changed a lot in two years. I ate at Alinea in the summer of '05, and had no trouble getting a reservation (it was Thursday)...they actually answered the phone, the reservationist was very pleasant, answered questions, no attitude or "fully committed" like you get in NYC.

                              We had the 8 course menus which I understand are no longer offered. I believe they were $75 each + $50ish for my wine pairing. A far cry from the $750 bills people now quote.

                              I loved the experience. Some of the most memorable bites I have ever put in my mouth were at Alinea. Two years hence I remember the sweet piece of bacon wrapped in strips (floss?) of apple. It is true, they WERE mere bites. My husband was ill that night, and we didn't realize how ill until he tried to eat. I wound up eating about 75% of his food in addition to mine. I'm 110 lbs, so I was VERY VERY full, but I know my husband would have been looking for pizza afterward had he not been ill.

                              You would not want to eat at Alinea a whole bunch. It is not comfort food. I can see that the pretention (how can there NOT be pretention when you get a WATER as one of your "pairings") would get on your nerves pretty soon. But it was an experience that I'm VERY glad I had.

                              1. re: danna
                                nsxtasy RE: danna Aug 16, 2007 11:53 AM

                                Regarding prices - Alinea currently offers a 12-course tasting menu for $135, and a 24-course tour menu for $195. Tax, tip, and beverages are additional. The big variable is alcohol (usually wine) and that is up to the diner's discretion, of course. Most people end up paying a total of $250-400 per person, but it's possible to pay less than $250 or more than $400, depending on your choices.

                                1. re: danna
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                                  latosf RE: danna Aug 16, 2007 07:43 PM

                                  I am on a list for a friday and saturday and have been for 2 months. No luck.

                              2. d
                                dianamesa RE: Dave Aug 23, 2007 12:22 PM

                                I couldn't disagree more (with the original post). I went to Alinea for the first time last night and was blown away at all the different elements: the flavors, the science (the "How'd they do that?" factor), the service, and even the environment. From the moment I stepped in down that dimly lit, narrow hallway, I felt that I was being transported to another world, and for the next five hours they kept it up.

                                By the way, I have quite the eating capacity and I was stuffed by course # 16 or 17. I literally struggled to continue!

                                I did not feel the service was pretentious at all. I am quite a bit talkative and, while this is sometimes seemingly frowned upon at other fine dining establishments, it seemed to be welcomed here. We had all our servers (the 5-6 people who took care of us throughout the evening) smiling and "playing" along with us. I even had a little "burst" accident with my Rhubarb course, and didn't feel uncomfortable for very long.

                                Our bill for 2 was a $760 plus gratuity (I ended up tipping $200, just over 26%) bringing our bill for two to almost $1K, and I still think it was the most phenomenal meal I've ever had. My boyfriend, who worked in fine dining for years, agrees, and declared it "one of the best nights of his life".

                                Just wanted to offer a differing viewpoint. A have photos posted over at http://picasaweb.google.com/diana76/A... if anyone wants to take a look. Comments are welcomed.

                                1. gargantua RE: Dave Aug 24, 2007 02:08 PM

                                  I think Alinea is to restaurants as Joyce is to literature, Schoenberg to opera or Richard Serra to sculpture. Maybe not the most accessible players on the field but curiosity, some understanding of the idioms of the art form and an open mind will usually be amply rewarded.

                                  1 Reply
                                  1. re: gargantua
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                                    misac RE: gargantua Oct 18, 2007 12:58 PM

                                    AH! So well stated. Pioneers, they always get the shaft, no? I don't think Chef Achatz has ever given a rats ass about "accessibility" or what other chefs/restaurants do. There is a method to his madness. I suppose it's like anything else; you either like it or you don't. Period. As my non-foodie husband always says, "It's JUST food!".

                                    On another note - some people may think it's utterly ridiculous to spend $750 on a pair of shoes, whereas shoe enthusiasts may balk at spending that much on JUST a meal. Context people.

                                    I've never been to Alinea, and I plan on going in December, after asking for some opinions on Chowhound in regards to tasting vs. tour. We chose the tasting, DESPITE the fact some foodie friends just went for the full tour and was not impressed with their meal there at all. I'd like to see for myself!

                                    Chef Achatz has been going through some pretty difficult medical procedures in the past months, and there's no way, no matter how determined he is, that does not affect his business.

                                  2. blondie60614 RE: Dave Aug 26, 2007 11:13 AM

                                    I ate at Alinea a few weeks ago, and it was amazing! I have no idea how anyone could leave hungry- in fact, I couldn't finish the last few courses of my meal (we had the tour). My boyfriend is 6'5 and 250lbs of muscle (ex college athlete) and he didn't leave hungry, either

                                    We have been to Tru, Everest and Trotters as well and personally, I enjoyed Tru the BEST. It was the best dining experience I've ever had. He loved Alinea the best (science factor). The decor is a bit inspector gadget and I enjoyed the inventive presentations and attention to detail. The waitstaff was unpretensious and at the end of the night they offered me a pashmina wrap because the AC was leaving me feeling chilly

                                    On a side note, we had the best two bottles of wine I've ever enjoyed- first was a 97 Chevalier-Montrachet grand cru and second was a 98 grands echezeaux

                                    1. leek RE: Dave Aug 27, 2007 06:58 AM

                                      I am not a huge eater - I can eat a lot but not so much at one sitting. Anyway, I was taken to Alinea as a surprise for a birthday and had eaten a HUGE lunch that day. I wasn't hungry at all. After having the 12 course (I think - it wasn't 24 for sure) I was not stuffed. I'm not sure that I would have wanted to eat a hot dog afterwards if I hadn't had a huge lunch, but it wasn't vast quantities of food and it is served over a longish time.

                                      1 Reply
                                      1. re: leek
                                        biskuit RE: leek Oct 16, 2007 02:12 PM

                                        To all the haters out there, Alinea is the real deal. Amazing food, service, experience, everything. Yes, it will be a long and expensive evening, but worth it in every sense of the word.

                                        I've posted a photo commentary of our 24 course meal on another messageboard, and you really have to see some of these dishes to understand what kind of experience you can have at Alinea.

                                        You can check out the photos at http://flickr.com/photos/kaplanbr/set...
                                        or the running commentary alongside the photos at (scroll down a bit once you get there
                                        )http://www.atlantacuisine.com/cgi-bin...

                                      2. c
                                        cpmom RE: Dave Oct 16, 2007 08:35 PM

                                        My husband and I ate at Trio just before Chef Achatz left and it was the best meal of our lives. BUT it was not a normal "let's have a fancy dinner" experience. I guess if you want to have a fancy dinner, there are tons of places in Chicago to choose from. If you want to have an experience in haute molecular gastronomy, then he is one of the few people in the entire world that you can go to. Not every dish is darn tasty, but to us, it was so worthwhile to be able to taste things that we would never be able to taste in any other setting. So the patron of Alinea should be going there with a very different mindset than someone going to Avenues. You know that Avenues is going to give you very tasty food in a very swanky setting, because an Avenues patron is going to be pissed with anything less. You simply don't know what to expect from Alinea. The food might be tasty, or it may not, but it will definitely be something you have never eaten before, served in a way it has never been served before.

                                        We dined at the chef's table at Charlie Trotter's this summer. I thought the experience there was right in between Avenues and Achatz. He had a bunch of things with foam. But the "5 star butter" they had on the table was like miles away from regular butter, I'm still craving it. Most of the dishes were super tasty, but some didn't work at all (peppercorn chocolate-- yech!). When you go to those places, you should go with the expectation that you want to experience these specific chefs and are willing to put yourself in their hands. Otherwise you can go to a fantastic restaurant, read the ala carte descriptions, and make an educated guess at what you would like. If you're going for a chef's menu, the educated guess on your part is if it sounds like a chef that your palate would be in synch with.

                                        1. r
                                          revets2 RE: Dave Oct 18, 2007 01:49 PM

                                          have eaten at ALINEA twice. what strikes me is not only how innovative the food is, but also how absolutely yummy it is. both times i found the staff warm, welcoming and professional. they hit the right note. as for the decor, i think it highlights the food like a fine white plate.

                                          am going back on sunday, looking forward to it and will report back.

                                          1. chicgail RE: Dave Oct 19, 2007 09:48 PM

                                            It's not time for me to have my 2c worth. When Alinea first opened I went out of my way to avoid it. "I'd rather eat my food than play with it," I said.

                                            But yesterday we relented for an anniversary dinner and we were richly rewarded. Alinea is way out on the far side of culinary adventure. We had the tour (27 courses) and wine tasting. Some courses (thank God!) were mere bites. But 24 hours later I'm still thinking about them. Like the chicklet-sized pineapple pouch filled with bacon dust and black pepper. wow.

                                            Or the spoon holding a single ravioli topped with a dried black truffle slice and a Parmesan slice. Biting into the ravioli, liquid truffle explodes in your mouth. double-wow.

                                            Or the sweetbread dish -- two small bits of perfectly cooked, crispy sweetbreads with a cauliflower (soup? emulsion?) punctuated with burnt bread crumbs and the essence of toasted hay (I kid you not). It was like autumn on a plate.

                                            Or the butternut squash and banana soup (how in the heck do you get juice out of a banana?)

                                            Now I could have easily lived without the frozen chewy huckleberry that just got weird in my mouth or the transparency of raspberry and rose petal (although it was interesting like a crunchy fruit leather).

                                            But other great combinations like corn with maple syrup and trout roe ... or pork belly on top of polenta with pickled vegetables ... or the lobster with parsnip orange and hyacinth vapor from hot water poured over a hyacinth blossom were brilliant.

                                            I'm a good home cook, but I was both inspired and jealous of the mind that could put those things together so brilliantly

                                            We went home stuffed and pretty well liquored up. Not something I'd do very often, but what an extraordinary experience! The service was knowledgeable and friendly, but not obtrusive (unlike the Martin Short clone who wouldn't leave us alone tonight at El Cavo tonight where we stopped for a quick, late bite. Ah well, from the sublime to the ridiculous.).

                                            Highly, highly recommended.

                                            1 Reply
                                            1. re: chicgail
                                              biskuit RE: chicgail Oct 20, 2007 05:04 AM

                                              Sounds like they've already switched a few things up since we were there two weeks ago (squash soup is a nice fall addition, as is the pork belly). The truffle ravioli, sweetbread dish, and lobster were all amazing, near perfection.

                                              Here they are in pictures (below, pretty cool new feature for chowhound). Or for photos of our entire meal, feel free to visit the link I posted above - http://flickr.com/photos/kaplanbr/set...

                                               
                                               
                                               
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