As it happens to be Thursday today I decided to do a #throwbackthursday #tbt post. Well not really, but it gives me in excuse to write this review.
Last month Vince and I were fortunate enough to dine at Alinea, a Three Michelin Star restaurant. For those who don’t know, a restaurant receiving Three stars signifies “exceptional cuisine where diners eat extremely well, often superbly, where Distinctive dishes are precisely executed, using superlative ingredients. Worth a special journey.” (You can read more about the Michelin ratings in the MICHELIN Red Guide). This year, 2013, there are only 10 restaurants in all of the US that got a Three Star rating.
Last month Vince and I were fortunate enough to dine at Alinea, a Three Michelin Star restaurant. For those who don’t know, a restaurant receiving Three stars signifies “exceptional cuisine where diners eat extremely well, often superbly, where Distinctive dishes are precisely executed, using superlative ingredients. Worth a special journey.” (You can read more about the Michelin ratings in the MICHELIN Red Guide). This year, 2013, there are only 10 restaurants in all of the US that got a Three Star rating.
We made the “special journey” and traveled to Chicago with the primary purpose of dining at Alinea. Alinea is led by chef and owner, Grant
Achatz, who is “known for his preparations and deconstructions of classic flavors”…the menu is all molecular gastronomy. Of all the dishes we had, not one dish was simple and all were exquisite.
From the moment we the cab dropped us off at the restaurant our journey began. We were greeted by the Valet who also acted as the doorman and he escorted us inside. Once inside we were in this dark long hallway that seemed to have no end, it is covered in iridescent blue lights….and before we could wander too far down the hallway a door opens on the left. We were greeted by the hostess who takes our name and coats. We were then guided toward the kitchen where we were welcomed with a lovely cup of exotic hot cocoa.
Half way through my cup we were guided up the stairs to our dinner table; where I saw a small army of waiters. At first I couldn’t figure out who was our waiter, but half way through our meal I figured out why there were so many. It’s because each course was so complex that each person knew his course, from what the ingredients were in it, to what order to eat it in, or what temp it should be, or proper way to eat. Granted I didn’t follow the instructions properly and had a little accident with my Black Truffle explosion course. The waiter told us to make sure our lips were tightly sealed before we bit into the truffle. I thought I had my lips closed, but as soon as I bit down my mouth gushed like a waterfall. The truffle dish exploded soup juice everywhere---who knew one little item could hold so much juicy goodness. And Yes I know I looked like a fool that seemed to spit soup everywhere but I swear it wasn’t my fault. They call it an explosion for a reason! The good news the wait staff was so kind, polite, and amazing. They clean between each course and after my explosion accident they did a quick wipe down. Apparently it happens often.
Achatz, who is “known for his preparations and deconstructions of classic flavors”…the menu is all molecular gastronomy. Of all the dishes we had, not one dish was simple and all were exquisite.
From the moment we the cab dropped us off at the restaurant our journey began. We were greeted by the Valet who also acted as the doorman and he escorted us inside. Once inside we were in this dark long hallway that seemed to have no end, it is covered in iridescent blue lights….and before we could wander too far down the hallway a door opens on the left. We were greeted by the hostess who takes our name and coats. We were then guided toward the kitchen where we were welcomed with a lovely cup of exotic hot cocoa.
Half way through my cup we were guided up the stairs to our dinner table; where I saw a small army of waiters. At first I couldn’t figure out who was our waiter, but half way through our meal I figured out why there were so many. It’s because each course was so complex that each person knew his course, from what the ingredients were in it, to what order to eat it in, or what temp it should be, or proper way to eat. Granted I didn’t follow the instructions properly and had a little accident with my Black Truffle explosion course. The waiter told us to make sure our lips were tightly sealed before we bit into the truffle. I thought I had my lips closed, but as soon as I bit down my mouth gushed like a waterfall. The truffle dish exploded soup juice everywhere---who knew one little item could hold so much juicy goodness. And Yes I know I looked like a fool that seemed to spit soup everywhere but I swear it wasn’t my fault. They call it an explosion for a reason! The good news the wait staff was so kind, polite, and amazing. They clean between each course and after my explosion accident they did a quick wipe down. Apparently it happens often.
Dessert—my favorite course was unbelievable…. For one course, Vince and I were handed balloons
entirely made of apple taffy. It was absolutely fun and novel. We got to sound like chipmunks while we engulfed candy balloons. The last dish is more of a trademark at Alinea. The chefs come to the table and draw all over with ingredients, then they take a chocolate ball and smash it in the middle of the table releasing its goodies of various treats. I can’t even explain it as it's so complexly delicious. It’s a must see and taste on your own as no words can describe it. You will not regret it!
Overall the meal was unforgettable. It was very pleasing to the eyes, and did wonders on the tongue. The meal left us incredibly giddy and full
of dreams of visiting again in the future.
Something to note about Alinea: they do not take reservations, to dine there you must book a ticket in advance. To do so you must pay for the entire meal, tax, and gratuity up front. I know it may seem like a lot of money, but I highly recommend it as the whole experience is amazing and you will not be disappointed.
entirely made of apple taffy. It was absolutely fun and novel. We got to sound like chipmunks while we engulfed candy balloons. The last dish is more of a trademark at Alinea. The chefs come to the table and draw all over with ingredients, then they take a chocolate ball and smash it in the middle of the table releasing its goodies of various treats. I can’t even explain it as it's so complexly delicious. It’s a must see and taste on your own as no words can describe it. You will not regret it!
Overall the meal was unforgettable. It was very pleasing to the eyes, and did wonders on the tongue. The meal left us incredibly giddy and full
of dreams of visiting again in the future.
Something to note about Alinea: they do not take reservations, to dine there you must book a ticket in advance. To do so you must pay for the entire meal, tax, and gratuity up front. I know it may seem like a lot of money, but I highly recommend it as the whole experience is amazing and you will not be disappointed.
*Apologies for the cruddy quality of the photos I took them with my iPhone in low lighting.
**For more photos from Alinea please check out the Gallery
**For more photos from Alinea please check out the Gallery