Alinea was founded in 2005 by Chef Grant Achatz and Nick Kokonas. Featuring a single, seasonally driven tasting menu of between 18 and 22 courses, the experience of dining at Alinea is not only delicious, but also fun, emotional, and provocative.
Located in Lincoln Park, Alinea is a truly modern restaurant. Divided into four distinct rooms to allow patrons privacy and an uninterrupted dining experience, the contemporary décor features special lighting allowing for the colour of the walls to change and create different moods. But that’s just where the magic begins. Alinea’s ground-breaking tasting menus typically comprise 15 to 19 courses and take diners on an unapologetically mind-blowing journey. The kitchen uses modernist techniques to astonishing effect with artistic plating and plenty of table theatre.
Featuring a single, seasonally driven tasting menu of between 18 and 22 courses, the experience of dining at Alinea is not only delicious, but also fun, emotional, and provocative. There’s the edible balloon, made from dehydrated apple and filled with helium, or a table-top camp-fire whose logs turn out to be charred parsnips. More recently, dishes have started to move away from the more in-your-face theatrics to offer more subtle creations where the drama takes place off-stage. What remains, however, are transcendent flavours and beautiful presentation throughout.
Achatz has expanded his business in recent years
Grant Achatz the owner and head chef of the Alinea, is known for his preparations and deconstructions of classic flavors. He is identified as one of the leaders in molecular gastronomy or progressive cuisine. Achatz also teamed up with Harvard’s School of Engineering and Applied Sciences for its Science & Cooking lecture series. Known for his innovative, emotional, and modernist style of cuisine he has been named Best Chef in the United States by the James Beard Foundation, honored by Time Magazine as one of the 100 Most Influential People in the World.
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