Alinea, in my opinion

There’s something about Chicago that I just adore, a vibrant younger sibling of New York, exuding a captivating big city vibe while nestled alongside the water with breathtaking architecture all around. During a recent four-day visit, I had the pleasure of indulging in the delectable cuisine and exploring the charming shops in this lovely city. The highlight of my trip? Alinea.

In the lead-up to my visit, I had a thought-provoking conversation with a friend who inquired, “How do you think it will be? I’ve heard mixed reviews lately.” This got us musing on how an everyday person, not a Michelin star inspector, can truly encapsulate their experience at a restaurant of this caliber. Alinea, known for its hefty price tag, is expected to meet specific criteria, but how does it fare on a subjective level? How much does impeccable service truly matter? What role does the ambiance play in shaping the evening’s experience? Do the cutlery and glassware that touch your lips make a difference? And of course, what about the food itself?

What I found most striking was the incredible attention to detail, paid to every single moment, every morsel, and every minuscule aspect of the dining experience. It’s not about any one individual element; it’s the harmonious orchestra, not just the individual instruments. It’s an end-to-end journey where every moment is to be savoured, appreciated, and remembered.

To note a moment, a small glass bowl was placed in my hand by an impeccably dressed server. The bowl was cold and textured to feel like the contents inside, the tiny perfect osetra caviar beads.* With mother of pearl spoon in hand, I dipped into the delicate dish. It was like fairies dancing on my tongue with the lightness of their fairy dust leaving a magical moment to forever be enjoyed.

So, in response to my friend, I can say that visiting Alinea was an item successfully checked off my bucket list. I feel incredibly privileged to have walked through their doors and immersed myself in the culinary artistry crafted by Grant Achatz and his exceptional team. It’s an experience that should undoubtedly be on your own bucket list.

*The dish was called Candy Cap: osetra, madras curry and walnut paired with Billecart-Salmon, brut reserve champagne.