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Underwhelming food and experience for such an acclaimed restaurant. To start with the positives the space is gorgeous. Chicago itself is dotted with stunning brownstones and Alinea gives you the opportunity to be invited inside of one. The glassware and plates are equally aesthetic and premium. I found the waitstaff to be efficient and observant but a bit checked out and bored. My meal was just not so delicious and I do not think the gastronomy was impressive or interesting enough to make up for that. Most of the offerings were bite size in nature which made it so apparent how off the balance of flavors was. The skate wing was tough and glazed in sticky aggressive tamarind. I was disappointed with the execution on a few of the other dishes like the un rendered duck fat of the main protein and thick dough of the famous truffle explosion. On a positive note the classic wine pairing was well curated and the Sommelier's descriptions were spot on. Stepping into Alinea was very cool for me as a foodie so I am not upset I checked it out but I did think I would enjoy it much more.
It's kind of sad to be giving three stars to a restaurant of Alinea's caliber. But, unfortunately it just wasn't a great experience overall. Starting with the white napkin that they gave me, which left lint all over my black pants and black jacket, it just didn't compare to other Michelin starred restaurants that I've been to. While this wouldn't have been an issue at most places, when you're paying hundreds of dollars for a dining experience, it's the little things that you expect. The food was overall good. There were certainly some dishes that I ate and thought - wow, I've never had that before. But others were forgettable or the presentation was impressive but the taste wasn't. The roasted peanut spongecake with massaman curry was a stand out dish and the raviolo was excellent. Some things needed seasoning like the very cool cracked maize snow. It was like a corn and butter dippin' dots but it needed salt or some sweetness to resemble a side of good corn. The seafood - crab and Spanish turbot - also were underseasoned. The skatewing had a delicious tamarind glaze that added some flavor. The finale dessert was quite good but I'm biased because I love chocolate. The wait staff was very attentive but their inquiries about our take on the dishes didn't seem genuine. It was as if they knew that they had to ask our opinion on the food but they didn't care when a dish was cleared with 3/4 of the food still sitting on it. We initially booked a reservation in the Salon as the Gallery wasn't available. The day before we dined, seats became available in the Gallery, which was supposed to be a more elevated experience with extra courses and a visit to the kitchen. I don't think the upcharge was worth it for the food and the seating was awkward. The tables had a large round base so there was no place to put your legs. Surprisingly, there was no take home gift. I can't recommend this place and I wished that I had read before I dined there about their losing a Michelin star due to their focus on theatrics and presentation at the expense of the food quality.
What a bucket list restaurant that exceeded expectations. It only took one course for someone to notice that I'm left handed and then all of the cutlery was placed on the left from then on. They also asked if I wanted my wine glass on the left. The attention to details throughout was incredible. They made my birthday feel so special. Each dish was thoughtful and delicious and the meal flowed beautifully. They changed tables and table tops and the "show" of the dessert was awesome. They no longer do the balloon at Alinea but I didn't feel let down at all.
Finally experienced Alinea and wow... this wasn't just dinner, it was a full-on show. Sitting at the kitchen's table felt like having front-row seats to pure culinary magic. Kiersi (hope I spelled that right!) was super fun and engaging, and even mentioned how much she enjoyed our company too, which made the whole night feel extra special. Hands down, hard to even find the right words for this experience. Had to make this my first Yelp review as an Elite member from an elite place.This felt like a full-circle moment. Truly unforgettable.
We went to the gallery. I've been wanting to go to Alinea for so long, and finally, I was able to experience this magical dining experience. Service was truly superb. I also felt super comfortable there and not up-tight at all. All the dishes were so unique! My favorites were arctic char, hot potato cold potato, truffle explosion, the minty fish one (forgot the name), and paint (dessert). So many unique dishes too, like the peanut butter jelly one. It was also super cool the way they kicked off the evening with the flames up top, and I also really liked being able to step foot into the kitchen for one of the courses. I got the standard pairing and my gf got the non-alc one, and we both thought the pairings were great. I would 100% come back here again some day :). Also people like to dunk on the paint dessert, but it tastes super good, and I love the unique presentation and way of serving it. Didn't capture everything in the photos below btw.
Long story short, I've had better. Tried the salon option for the day before Valentine's Day during my very first trip to Chicago. I had this place on my bucket list for the longest time. You are seated in an area that seems a little business-hotel-esque in a way that is absent of warmth and feels a bit stark. Even the table is a bit surgical without the cloth. Regardless, I was excited. And to be fair, I had a good time with about half of the personalities working FOH, the wine selection (considering that I went non-alcoholic, I appreciated the range of varieties), and some dishes. However, there are a few things that this place just gets wrong: - I hate this concept of "I won't tell you what is next/how many dishes are left/etc." I completely understand what it's like to keep things a surprise, but pacing what you're drinking is a nightmare if you do not get a pairing - I do not enjoy that this place only carries wine. I just find it very limiting to not have a beautifully mixed cocktail as an option or something higher in ABV to enjoy. The sommelier is great, but it's frustrating to spend this much while feeling so limited. - The pacing of the actual dinner was honestly really slow. Against the surgical feel of the place, it feels very unromantic and much more like a business meal with the boss you have to put a front on for. - Some of the dishes were pretty lackluster. I've had more interesting, better tasting, and more advanced elsewhere. I would have been okay skipping 3 of the dishes entirely because it was just "okay", but I also didn't end off very full so what's the point? - The dessert was just mouthfuls of sweet things that sometimes didn't pair well together or felt too airy and texturally uninteresting. The good parts are not without note: - Alinea has one of the best take-home gifts. I won't spoil what it is, but it's actually the best I've ever received from any Michelin-starred restaurant (both fancy and humble at the same time, loved it). - The BOH were extremely sweet. Somehow they maintained a warmth half of the FOH lacked. It's important to read your guests and substitute professionalism with comfort. - The soup portion was great. I really enjoyed the mouthfeel of it and it's probably one of the best things there. - The best item was the caramelized salmon. Although it sticks a bit in your teeth, it was the most flavorful and overall enjoyable. - The infamous balloon was surprisingly one of the best parts. It's fun, it's simple ingredient-wise, but it's nevertheless gastronomically amazing. The day after I went to another restaurant that pretty much solved everything I had a problem with here, so it is hard to say I would come back.
There was no way that I was coming back to Chicago without coming to Alinea, which is Chicago's original Michelin three-star restaurant. Note that when you reserve on Tock, you pick between the Salon, the Gallery, and the Kitchen Table. The Salon has its own menu, and the Gallery and Kitchen Table have their own menus. The only difference is that the Kitchen Table is, as you can imagine, is a table right next to the kitchen and it sits up to six people, whereas the Gallery only sits up to four people. Since we had 10 people coming, we split up between the Gallery and Kitchen Table. I thought the food here was very good, although not the best I've had at a Michelin three-star restaurant (you can thank my experiences in Paris for that). But it is quintessential Chicago for sure! There were no misses in any of the 16 courses that we had. Standouts for me were the Socarrat Bitter Orange (a extremely elevated paella), the Chicago-style hot dog (a gelled hot dog essence with all the regular condiments of a Chicago-style hot dog), the Fossillized Tamale Bone (an absolutely great seafood tamale), Fear Factor (essentially, tempura lobster), Squab (name says its all), and Wagyu (an amazing Australia wagyu short rib that was my favorite dish of the menu). What was just as impressive was the show that came along with a lot of these dishes, which made this meal feel very Chicago. Service here was great. Not the best service I've had at a Michelin three-star restaurant, but it was great. The one thing that I noted is that even though it is a Michelin three-star restaurant, they are not stuck up at all and make you feel super comfortable. Sets a great mood for the entire dinner! Ambience is nice. Obviously, given the fact we were isolated at the Kitchen Table, we basically had a private area to ourselves. They did adjust the lighting several times during the dinner to match the mood, which was a nice touch. Alinea was definitely a great experience that I was glad to try at least once. When taking into account the combination of the food and the show, I had a great experience here!
Alinea has been at the top of my Chicago dining wishlist ever since I moved here and this year my husband surprised me with a birthday dinner in the Salon! It was truly an unforgettable experience. Every one of the 12 courses was unique and imaginative, and the wine pairings were perfectly curated. We even got a behind-the-scenes peek into the kitchen and were treated to a surprise extra course and cocktail. My favorite dish of the night was the Squab course, and favorite wine was the Pinot Gris, while the Chicago-Style Hot Dog course was the most playful and fun. The finale, the Paint course, turned dessert into performance art, complete with glitter and an ice cream smash! Beyond the food, the service was outstanding. At one point, I mentioned being chilly and was immediately offered a pashmina. Later, my husband casually said he wished he had an espresso, and within minutes, two espressos appeared at our table. The staff's attentiveness and genuine care made the evening feel incredibly personal and special. This was my first three-Michelin-star dining experience, and it met every expectation. Alinea was truly worth every bit of the anticipation and I can't wait to return someday to try a Kitchen Table or Gallery dinner experience in the future.
Grant Ackerman's molecular gastronomy restaurant in Chicago was an exciting showstopper of a dinner, yet also controversially forgettable in certain ways. As a delightful dining experience with pizzazz and artistry in the way the restaurant staff carried out the show of the meal, I had a fantastic time and great memories from the flaming renaissance style beginning, to the helium balloon fun at the end. For the food itself, however, the food was a little heavy handed with salt. I struggled to remember the dishes I ate throughout the night, with the molecular hotdog the only dish I could immediately recall to mind. The show tricks were much more memorable in contrast, and while I could remember laughing and having a great time due to the artistry of the meal, the food itself was nothing that stuck out, unlike my meals at Somni and Providence, where even now, I can still describe with mouthwatering nostalgia the amusebouche or certain highlight dishes. That being said, the Gallery experience was an absolute pleasure to enjoy and I am grateful to the very well-trained staff who truly make the dining experience a playful, exploration of food and fun. And I will say. the fun of the meal lingered in my heart so much I chose to go to Aviary on a whim the next evening to continue a little more of that playfulness as well. The most interesting part of the lore in Alinea history is Grant Ackerman's battle at age 33 with stage 4 SCC tongue cancer and his incredible story overcoming it due to a clinical trial in conjunction with med onc, rad onc, and ENT!
My partner and I went to Alinea again last night with his coworkers and we got the Alinea Kitchen Table seating which is for sure the best seats in the house! Our floor manager Tyler did a wonderful job explaining each dish and giving us a wonderful show! We were able to go see the kitchen and have one of our courses in the kitchen. We previously went to Alinea last year and sat on the second floor (also had a group of 6) and if you can splurge I would recommend the kitchen table. The food was wonderful. I cannot put it into words at all. The wine pairings were the best wines I've ever had. Hands down the best service.
My wife and I finally made it here on a recent trip to Chicago. Service and food were both impeccable. Definitely a large splurge cost wise, but we had some of our new favorite bites of food and some amazing culinary creations. Highly recommend! It was hard to get pictures because a lot of dishes were handheld bites meant to be eaten quickly, but I'll attach one of the first course and dessert.
What an amazing dinner . We visited for our 15th anniversary dinner and booked online in advance . One of us had a middle tier wine pairing (yes they have tiers ) and the other person had a non alcoholic beverage pairing . The restaurant is in a pretty unassuming building that almost looks like a residence from the outside . The food was divine . Innovative delicious and surprisingly filling . They also gave us a printed menu and an anniversary gift of breakfast goodies that we assembled at home . The service was great and the sommelier even wrote down a bunch of wine recommendations , in response to my question .The bathroom has heated Japanese toilets !! And the ceramics are perfect for every course . It is like watching a beautiful and delicious choreography in action . I hope we are fortunate enough to visit for our 20th anniversary!!
I recently read the biography of Alinea's chef Grant Achatz, and had to go to Alinea on my trip to Chicago. My solo dining experience was my trip's highlight. The ambiance of the restaurant was just as expected: clean, sleek, modern, and the designed plates were so thoughtful and special. The highlights in the food was experiencing the archaeology dig with edible sand and tools to uncover other food. The Chicago hot dog made of gelatin came with a postcard signed by Grant himself. Though, some dishes were just ok, some were incredible and spectacular. The dessert art and the helium balloon made of taffy was fantastic. The service was mostly top-notch, except for a few blips including feeling that one of the managers was a bit flirty with the staff (a bit awkward in front of the guest), and that it was a bit strange sitting near the waitstaff hearing all their conversations offline. Still the $476 tab felt pretty close to worth every penny.
I was so excited for my first 3 star Michelin Restaurant experience! We reserved seats in the Saloon and were put on the waitlist for the gallery but no luck. I've been globe trotting and dining at various Michelin Star restaurants, but this would be my first 3 star restaurant and Alinea is just so well known i was ready to get my mouth tantalized by Chef Grant Achatz! I mean read up on him. He apparently can't taste because he was diagnosed with tongue cancer. Crazy right? Any way I'm sad to report the food was fun but I was not impressed with the menu items. I got the wine pairing and the fish and chips came with a Guinness. I hate beer! The best part was the interactive art piece of dessert and the helium filled taffy balloons. I would give the service, presentation, and the techniques 5 stars but the food took a backseat to all of this. read more
Oh, the famed Alinea. Well-known for its exquisite fine dining, amazing backstory, insanely competitive reservations, hefty price tag, and signature whimsical edible balloon. Chicago is one of my very favorite cities for food, and Alinea's restaurant group's roster only makes decisions ever more difficult. I have extensive concert ticketing experience, so I thought I was ready when the reservation openings dropped. I still wasn't able to snag the Gallery experience, so my friend and I got the Salon experience. Alinea has an unpretentious, nondescript entrance that you can only identify by its address. It's almost like a speakeasy and creates a memorable dining experience from the start (although of course, it's less mysterious when you run into other diners) Our servers were so helpful and thoughtful in facilitating our dining experience. They do a good job of keeping everything a surprise, while being mindful in finding out dietary restrictions (for example, one dish included a minor amount of alcohol and they tactfully asked to make sure we were comfortable with it). They provide a description with each dish, and you get a menu at the end of the meal as a souvenir. The dining experience is fascinating and engages all the senses. 1. When the first dish (NACRE) arrived, the server asked us to hold out our hands so that we could feel the bumpy shell plate in order to complement the caviar. (Seems far-fetched, but it's more of a vibe in-person than in writing lol) 2. HOT POTATO, cold potato was a such a fun concept. You pull a pin for the hot potato to drop into a chilled potato puree. It's necessary to eat it right away in order to preserve the temperature differences. Of course, a truffle slice was included in this amuse-bouche. 3. My favorite was probably the PLUME, which is a rendition of smoked fish. It's presented a plate with a clever paradoxical illustration of a smoking fish, which was actually the inspiration. It's accompanied by chips shaken with cigar smoke, making it an ultra fancy fish & chips. The smokey flavors are deep and complex. 4. HEADS & TAILS takes us to Asian-inspired cuisine, with an elaborate preparation of a prawn. The prawn head is used in a sauce for a bun. The tail is brought to tableside still being steamed in kelp and rock salt, so that it could be cooked to precision. 5. The SQUEAKER was a quaint course, themed on an English tea party. It consisted of an extremely delicious buttery pastry, with blueberry jam and foie gras spreads. The sweet, sour, and savory mismatch creates an aigre-doux contrast. 6. The EXPLOSION was indeed a flavor explosion, and it was a close second for my favorite. This course consisted of a dual of a "dumpling"/tortellini with a thicc piece of truffle and a side of more truffle with thinner-than-paper flash-fried Romaine. 7. I have a soft spot for steak, and Alinea's take, dubbed JACOB'S LADDER, was another highlight. The tart pomegranate sauce paired so well with the steak, with the bold, dense flavors contrasting the side of the more neutral-tasting white asparagus and jameed. 8. Next, we were brought downstairs to the kitchen. What an experience! Delulu VIP diner dreams come true. In the BRANCHES course, we stood at the bar and chatted with a chef who prepared fondue with apricot. The cheese wedge was melting right in front of our eyes... literally the truest sense of made-to-order (and the fondue apparatus was custom-made). This was paired with a floral, refreshing garden gimlet. 9. The next experience was PAINT, the world's fanciest banana split. Strawberry, banana, and chocolate sauces were drawn on our table, with much fanfare. The masterpiece was finished with a sprinkling of glittery sugar crystals and a finale of meringue smashing to release a cloud of dried ice smoke. The deconstructed sundae tasted as good as it looked! 10. Lastly, the chef's kiss was the BALLOON. The OG "food for the gram. The server explained that everything was edible, including the string (it tasted like a green apple high-chew). I don't necessarily crave edible balloons, so as expected, this was more for the experience and the amusing helium-driven high-pitch voices as you eat this. Our server had warned us to pull our hair back, and I could not stress this enough. Unfortunately it got stuck in my hair, and although they gave us warm wet towels to clean up, I felt awkward looking like I was washing my hair at this 3-star Michelin restaurant. Every dish was so unique and memorable. I appreciated the service, since the servers were so down-to-earth and sounded like they genuinely wanted to get to know us better as they were chatting. We were in Chicago for Lollapalooza, and we learned that one of our servers was also going! Was it worthwhile? Absolutely. The prepaid system is reasonable, although after the service charge and taxes, our basic-tier Salon experience came out to just over $900 for two. "Spend money on experiences", they say :') read more
Alinea is a once in a life time meal and a treat. From the minute you are lead to the table, there is an air of intrigue about what the next dish will be. The staff are attentive and as expected every aspect of your time spent there noteworthy read more
3 years ago
The presentation, aesthetics, ambience, and service were out of this world...in a different universe. You MUST go once...but once is enough for me. Every single member of staff was BRILLIANT! The food was executed flawlessly by the kitchen staff. The wine pairing was absolutely stunning and the somm was incredible. The attention to detail was second to none. It wasn't stuffy at all, as we've certainly experienced at other Michelin restaurants - quite the opposite. It was a food party! Unfortunately, the food came across more like a coke bender than an incredible meal. The combinations of flavors were beautiful but every bite was decadent extremism with no restraint or relief. There wasn't any nuance or subtlety - just an assault on the palette that left us tapping out after a bite or two on several of the dishes. If you go in expecting to be immersed in an incredible performance that's unlike anything else, you will LOVE the experience, as we did. If you're going in expecting the best food of your life, you might be let down. read more
2 years ago
Wow!!! What can I say- this is the spot!!! Our favorite Michelin star establishment! Highly recommended, we really enjoyed our dinner tasting here, all the courses, the amuse bouche, all delicious. If you can to make it out to Chicago for this super awesome meal- you'll feel so great by how the staff at Alinea treats you, awesome people, cute clean location. Such a fun night and that dessert oh soo good! read more
2 years ago
Most people would consider dining at a 3 Michelin Star restaurant to be a once-in-a-lifetime opportunity. I dined with my SO, who had the chance to experience the Gallery pre-COVID. He raved about his experience, and I mean - just looking at the thousands of 4 and 5-star reviews! Needless to say, I was hyped even if we were only able to dine in the Salon. The service and atmosphere were exceptional - as you would expect from a fine dining restaurant. However, my overall experience seemed to reflect some of the more recent reviews that discussed the overall disappointing food. Sure, the service can be great, but you're ultimately here for the food. So if the food isn't good... everything is off. It's a bit heartbreaking for me to write an "OK" review on such a special restaurant, but based on my experience... I'm not even sure if I would come back. Now onto the food... the overarching theme is salt. And lots of it. Our first two courses (crepe and arctic char) were actually delicious and we felt that the flavors were perfectly balanced. However, then the salt train came along. Dish after dish - just incredibly salty. We even commented to our server, thinking that perhaps they could adjust the salt in future dishes. Whether it was the turbot soup, Thai curry, or the wagyu with truffle, it was intolerably salty. It was to the point where I was no longer enjoying the food, I was just trying to eat as fast as I could and finish as much as I could because of how much I paid. One of the cons of the Salon is that everyone in your room can be in a different part of their dining experience. Thus, you can get spoilers for what comes ahead. The table next to us was 1-2 dishes ahead of us, so we pretty much knew what was next. We did notice some discrepancies when the staff explained the dishes to us. We probably had 5 different servers throughout the entire evening. Some servers were very detailed and explained exactly how we should approach our dishes, whereas other servers were so minimal as if they just read off the menu and we didn't know what to do. I'm really hoping that these recent salty experiences that I also noted in some more recent reviews in the past few months were just flukes. However, if you're dishing out the money, it's just an overall disappointing experience to not enjoy the food. read more
1 year ago
1 year ago
Such an outstanding experience. The whole evening is just an amazing array of food dishes. The service is impeccable and the ambiance is amazing. A beautiful evening! read more
Congrats for winning 4th of 50 Powerful People in US Fine Dining Grant! I've been wanting to come here for the longest time. Alinea is one of the best restaurants in the world & at one point one of the only 3 Michelin star restaurants in Chicago PART 1 I never thought I would splurge on this.. but it was SO WORTH IT . Such a crazy experience going from room to room, and feeling like I was in Alice in Wonderland The kitchen experience was amazing, must do the gallery! PART 2 After the kitchen we were greeted by a complete change in the room & caviar There were no more long tables, flowers, & floor to ceiling decor Just 5-6 tables with 2-4 people each We started having our main dishes, mind you, before that we only had 2 of our 17 course meal BIGGEST highlights: Squab . The sauce was like a balsamic Wagyu Short Rib Truffle Explosion (you can get this signature in @aviarycocktails at The Office. Another one of my faves) Caviar mousse with maple & tapioca black sea bass (crispy skin + smoked on cedar) Uni rice I was SO full that the manager asked if the food was okay since I couldn't finish all of the Wagyu Part 3: PAINT Flavors of banana split First they ran down the stairs in a straight line, holding those canvases.. Can you IMAGINE tripping down those stairs?! Then there was SO MUCH happening... There were smoke machines, lines of people, bananas, canvases, swift movements, & more things flying in the air When the guy brought a bowl of nitrogen out, it finally made sense... We actually saw a huge bowl of nitrogen in the kitchen when we walked in, as they were prepping the dessert And yes the dessert was very very good, especially the frozen banana and the raspberry yogurt So full though.. seriously, I was still before the Wagyu Steak Fun fact: they pair this song with the experience, as it mentions Banana haha (see video) PART 4: BALLOON This was my favorite part of the meal at 3 Michelin Star Alinea in Chicago. It was at one point, worlds best restaurant! This final dessert is a green apple laffy taffy balloon filled with helium When they hand it to you, in a twisted laffy taffy "string", they tell you to kiss & *sip* it. Kiss it so your lips make a small hole in the balloon Sip it to get the helium It was SO FUNNY . And I definitely NAILED IT by getting it all in my hair you can hear the faint "oh my God!' in the video . That girl really made our experience, can't believe the whole restaurant laughed read more
1 year ago
1 year ago
My husband and I enjoyed the gallery service. The introduction to the dining experience began with a dimly lit communal table that was set ablaze as the first courses were being presented. We were pleasantly surprised throughout the evening. It was a literal performance of different dishes, presentations, and even music. The portions were nothing but generous. To be honest, there were some dishes that didn't hit the mark. Borderline inedible, from a taste standpoint. I get that it's difficult to come up with such a broadly creative menu that appeals to all palettes but some of the courses were too far reaching. Even for me and I consider myself an adventurous eater. Overall, this was a great first time experience at Alinea. Would we come back? Probably not. But we will definitely recommend it to others. read more
Incredible, must do, culinary experience! Alinea deserves all the accolades. As we walked through the door, the hostess was attentive and friendly. Service was exceptional throughout our gallery experience. We did the Alinea drink pairing which elevated our courses, but I wouldn't say it's a must. However, you get to try champagnes and wines that cost over $200 the bottle. The ambiance changed throughout the night to match the plates, enhancing the experience. I don't want to describe the dishes, but it had some of the best food I've ever had. Alinea is definitely a must if you appreciate food and are ever in Chicago. *So many fresh truffles! read more
Had a fantastic experience dining at Alinea with my husband. My only criticism is that for the price, we did leave a bit hungry as we found the portions and the courses to be limited. The service was spectacular and they made us feel so well attended to. The ambiance is ornate and beautiful. The highlight of the meal for us was the salmon, mole and dessert table. Recommend trying this restaurant at least once or coming back for their menu which rotates depending on the season. read more
2 years ago
The artistic and theatrical presentation of the food was outstanding. My daughter and I had a wonderful evening. It was definitely a memorable experience. The service was impeccable. read more
3 years ago
Definitely a once in a lifetime experience to be able to dine here, and I was able to snag reservations (2nd tier experience) for myself and a good friend while we were in town for Lollapalooza. Throughout the evening, it definitely felt like The Menu took a lot of inspiration from this restaurant. I was almost scared that at some point we were going to have to fight for our lives. My favorite part of the experience was definitely the service, how professional but also friendly the servers were. Each server was attentive, knowledgable, and seemed super calm despite a few of them having only started a few weeks ago. Whatever question I asked, each answer was thorough. I also mentioned being in town for x amount of time and they gave me a printed list of the team's recommendations around Chicago, which was very thoughtful. Unforunately, I didn't learn any of their names until after the last dessert was served. I will say that I understand the meals must be timed accordingly in order to fall within the dinner time slots, but some parts of the meal felt a little rushed. Overall, I loved seeing the different presentations and plating, which were effectively used to bring each course to life. My favorites were the smoking fish plate, the caviar bowl, and the bowls for the raclette/apricot course. For the most part, the food was creative, delicious, and looked beautiful. The standouts of the evening were the raclette/apricot/fennel crisps with cocktail, hot potato/cold potato, caviar x lychee custard, wagyu shortrib, and the green apple helium-filled balloon. There was only one dish--the gazpacho--that was really off putting because it was so acidic and astringent that I couldn't finish it. At some point in the meal, I also began to get queasy because of the back to back to back rich courses. First, it was the onion dip with homemade potato chips (lacked crunch, but seasoning was great), then the saucy dumpling, then the foie gras with herbed biscuit. Truffle also seemed to show up a lot, which I thought was unnecessary. I think the final blow was the greasiness of the fried chicken-stuffed zucchini blossom tempura bite. The boba in the Hubba Bubba inspired dessert was also not executed very well. I left the restaurant stuffed to the gills. For the price, I'm not sure if I can justify returning for the food, but the servers, service, and experience are well worth it. read more
The grande dame of chicago haute dining does not disappoint. The design, food, and service are all top notch. We had Salon seating and it was intimate, well appointed and had plenty of space from other guests. The menu is as much whimsical and theatrical as it is divinely tasting. Every course was perfect, even foods I traditionally do not enjoy were heavenly at Alinea. We ordered the premium wine pairings and they matched perfectly with our meals. The service was extremely attentive, friendly, and approachable. They did a great job of making every guest feel welcome. read more
After learning about Alinea from Chef's Table, I was so star-struck to finally make it to Chicago and experience the real deal! This is my first michelin experience in the midwest, and it definitely lived up to expectations. I wish I didn't research so much before coming here so I wouldn't have spoiled myself of some of the surprises! Having had my fair share of stars in the West Coast, I was thoroughly convinced that no dining experience could surprise me, but Alinea proved me wrong. The experience is very unique and invites you to re-evaluate your expectations of interacting with your food. Each course keeps you guessing and questioning what will come next. This dinner was a fresh breath of creative air in our fine dining experience. My main criticisms are rooted around the holistic experience as a guest at Alinea. Here are some thoughts: * We had some pacing problems: the time between the first, second, and third dish was very, very long. After the third course the pacing was consistent again (average 15min between each course), but we were left confused at the beginning as we definitely waited much longer than 15min between each course. * The 4th course (aubergine sardine), had an excess of butter on the cracker, and the aubergine itself was (in my opinion) very underseasoned and just tasted like oregano and oil. Unironically my least favorite fine dining course of all time. * It's difficult to not be spoiled for surprises because all the tables in the Salon are more or less within earshot of each other. Even if I didn't read any spoilers, I can simply glance over and see all the upcoming surprises throughout the night. * For the final dessert presentation, I felt confused when the painting materials were brought out preemptively, but then just left there on our table while we waited for our painter. I feel like it would be less confusing if the materials were brought out at the same time (e.g. a tableside cart, or have a helper come by and bring them as the painter is available) * Over the dinner in general, there were instances where items are brought to our table with no explanation, and we do not find out about anything until later. I think maybe this is done on purpose to increase suspense, but I believe there is a more tactful way to achieve this without causing confusion. A simple "we will be right back with the rest of your course" or something like it would go a long way to invite curiosity and explain what's going on without giving away the surprise. Without a cue, I feel confused on whether I should start eating or wait until our waiter is back with the rest of our food. For the Salon experience paying around $500 per person (excluding some a la carte wine) for a 3-michelin star experience, I understand there is a lot of pressure especially with highly experimental food. I don't knock Alinea for trying new things, in fact it's why I want to be here! But there are certain things happening throughout service that come off as rough around the edges instead of on the bleeding edge. I believe it is possible to provide a unique and memorable experience without sacrificing a well-executed technical service. Criticism aside, I still had a delightful evening. Our waitress was so kind and personable, I thoroughly enjoyed our interactions. Alinea is no doubt an iconic fine dining experience, and I would definitely recommend this experience to fine dining lovers looking for a fresh experience. read more
Alinea was amazing! We originally booked a reservation in May 2020 but pandemic hit and we had to cancel, so we have been waiting to try it post pandemic. During the pandemic, we ordered the pot pies and they were so good. They hyped us up for our future visit. We dined in on July 17, 2022. I know this review is late. The experience was amazing from start to finish. We arrived a few minutes early and were seated immediately. The dining room was spaced out and the noise level was low. My favorite dish was the scallop which we garnished ourselves. Guess the garnishing was part of the experience. Second favorite was the arctic char that was marinated in maple syrup for 2 days. My husband's favorite dish was the wagyu with a truffle sheet and bresaola flower. I loved the dessert presentation where a chef came out and decorated our table with sauces and shattered nitro ice cream. Wish we got more than one donut hole. It was fun to eat off the table. One of the courses didn't go as Alinea planned, which was the Thailand course. They had placed four coconuts on our table. One of the coconut tops that housed 1/3 of the dishes slid into my curry so they had to replace the curry. Then the fronds that were used to decorate the coconuts started burning. Luckily the staff was attentive so everything was tended to quickly. This was my least favorite course, not because of the coconut tops or fronds burning, but the taste of all the dishes were one note when combined as the fish sauce was overpowering. The only other mistake was the silicone mat or tablecloth that our dessert was supposed to be presented on had a tear which we flagged to the staff and they quickly replaced. The staff was exceptional. They were professional and attentive. My husband had ordered 2 glasses of wine and they comped it (probably because of the minor mistakes above). One of the servers wrote down the name of the wine because my husband enjoyed it so much. Overall it was a wonderful experience and I'm very happy we had the opportunity to dine at Alinea. read more
3 years ago
Kinda nuts writing this review. I have saved it for my 1000th Yelp review, because it's that special of a restaurant. I have had the pleasure of dining at Alinea 2x now, once back in 2012, and another this past October 2023. I actually think this was the very first 3-star Michelin restaurant my husband and I had ever gone to back in 2013, and it was fun to revisit this past October after 11 years, after the Netflix Chef's Table special, and revisiting after Grant Achatz had created Tock, survived his tongue cancer, and even the events that have changed for my husband and I too! Anyway, it was great revisiting. We enjoyed our experience back in 2012, which was also an over-the-top experience at that time too. The restaurant changed in a few ways, with definitely a completely changed menu (minus the signature items), but also still capturing the magic and charm which is Grant Achatz. I loved my experience, and I would hope that anyone reading this would have the opportunity to dine here at some point in their lifetime. When I think about a 3-star Michelin restaurant, what attracts people to go, they want an experience to remember - which includes delicious food, amazing, over-the-top presentation (up to your interpretation), impeccable service, and an X-factor that you cannot describe, that provides a wow factor. I would say that Alinea hits all those points. This dining experience is for this past October. We did the Gallery @ Alinea experience on Tock, which is the "downstairs, two showings a night, multi-sensory menu." When we sat down, it was a communal table setting - which we both thought was kind of disappointing, as we wanted to spend the intimate evening together with each other, not others. Anyway, it was a cool start to the meal - lots of great whimsical themed food (seemed like Alice in Wonderland themed), served to everyone at the same time. However I enjoyed the communal aspect, where each party was given a glass of random ingredient, which we each, one by one, went up and poured into the "goblet" at the end of the table, creating a "concoction" mixed drink all together - very cool. Then we all drank it - very cool! The next phase of the dining experience, we all got up and went to the kitchen, to check out the "HQ" of where it all happens. This was a really cool part of the dining experience, where we were 100% allowed and encouraged to take pictures and video of everything or anything we wanted. It was just cool seeing the specialty contraptions, equipment, used to make the gastronomic food items served to us. They also served us part of the meal right here, in front of our eyes. It felt like we were in Willy Wonka's Chocolate Factory in a way, with some dry ice bubbling in the background, etc. Just very magical. Then, once this segment was finished, we headed back to our original dining room - and VIOLA - it was COMPLETELY transformed to individual, traditional style, the 2-top table that my husband had originally booked. The whimsical theme was gone, it was back to the traditional dining experience. Whew! This was how the whole experience remained for the rest of the evening. For food, I would say there were very amazing dishes that I can recall months later, but also dishes that I kind of forgot the taste by now. Amazing dishes would be the black cod, which was quite oily, and tasted amazing, because I never tasted black cod so oily before, and I never knew black cod could taste that way. Another was the iconic "paint" dessert ours was banana split themed, and the staff I felt went all out with the presentation, just as you'd expect - the music was themed with the dessert, and it was not just in front of you, but you were immersed in the dessert with senses (smell consumed the entire room), theatrical (staff were in a way having choreography), taste of course, a visually pleasing dessert, and tactile - the touching component of touching the balloon, and learning how to even "eat" the iconic helium balloon! Huge wow. Also, what was very cool is that the table next to us had Grant Achatz himself do the paint dish for their table! In addition, I enjoyed how there were several dishes that were just a play on food. For instance, there was a dish that looked like an ashtray with ashes, but really it was parmesan cheese with black truffle - wow. Prior to our dining experience, we asked for a menu signed by Grant Achatz, and they did not forget. We also asked during the meal if it'd be possible to take a picture with Grant at some point in the evening, and they could not guarantee it upon our request (for health reasons they said), BUT they executed and we DID get a picture with him AFTER ALL!!!!! Amazing. You need to dine here once in your lifetime. I can't say "if you ever come to Chicago, then eat here" - because it should be reversed - you need to come to Chicago TO eat here. read more
1 year ago
Have to be honest, food was delicious and there were some cool things they did, but it was too stuffy and pretentious for me. I enjoyed going and I'm glad I got to experience it, but I wouldn't go back. Too many wonderful options in Chicago. read more
Alinea from start to finish exceeded all my expectations. To be able to celebrate the New Year here was a dream come true. Course after course we were delighted by the flavors, surprises and superior service. We opted for the wine pairing--which I highly recommend. Every wine choice enhanced the experience. Our Sommelier was knowledgeable & lighthearted without being pretentious. Each member of the staff was attentive and passionate. I don't want to give too much away, but each course held a different, unexpected twist that was wonderful and decadent. If given the chance, do not miss out on this one of a kind, and for most, once in a lifetime, meal. read more
First and foremost: I understand that I am incredibly privileged and grateful to be able to write a review for a 3-star Michelin restaurant. You are doing yourself a disservice if you think this is just a meal. No, this is a 3 hour long part theater, part art and pure pleasure experience. This is a complete work out for your olfactory and cranial nerves VII, IX, X. Our friends frequent 3-star Michelin restaurants and said this was the most theatrical of them all, so make sure you try Chef Grant Achatz's menu! Now onto the experience. Our amazing friend booked the Kitchen Table 2 months in advance, trust me - this is normal. So get ready on the 15th of the month to book a dining experience here months in advance. We had the top wine pairing. It was 10 courses with 10 wines to go with each course. I LOVED all of the wine. At the end of the meal, you do get a menu and we definitely ordered our favorite wines. In fact, we framed our menu as a memorabilia. My favorite course was the Squab. It was foie gras, pear & fig. Delicious. The presentation was remarkable, they took us to the kitchen and when we came back to our table they changed it to duck pieces. Super elegant. They also changed our entire table for dessert. You have to go here, I say this as someone who does not spend much on dining out - this is a food museum experience. Enjoy! read more
DISCLAIMER; this review is made for the takeout menu that Alinea had offered and makes no point of the in house restaurant experience. ATMOSPHERE/ARCHITECTURE: N/A Ordered the takeout menu. SERVICE: 9/10 Items were packaged neatly and with care, including everything needed, utensils and the guide. FOOD: 7/10 Char Roe - 9/10 - Appetizer/drink combining fish and champagne?! Guess what, it's actually quite good! Chilled Carrot Soup - 7/10 - Interesting carrot soup that was not something akin to any soup dish I had before. This one was okay, but eating a cold soup was still a little off to me. Atlantic Scallop - 8/10 - Scallop with a ham and pea cream sauce that I actually quite enjoyed. I don't think this is a dish that is really trying to innovate but it was delicious and if I may say, my own presentation of it was magnifique. Prime Short Ribs - 7/10 - For what was supposed to be the creme de la creme main course dish, I was kind of underwhelmed here. It was not bad, but the scallops were better and this was supposed to be the flagship dish. Sweet Garlic Corn Orzo - 8/10 - I like this dish a lot. The flavor and texture were both great and it was a bit of a spin on more typical orzo you'd have. Roasted Mushrooms - 7/10 - Just average. Dark Chocolate on Your Table - 10/10 - This is one that really brings the Alinea experience to your home and I think it's a winner. This is probably more akin to what it is like dining in at the restaurant, splattering the dessert concoctions across the plastic film and then getting to eat your own art. VALUE: 10/10 I think for $45 a person, getting the Alinea experience is honestly a steal, even if you have to prep everything. PROBABILITY OF RETURN: 9/10 I would love to go to Alinea one time for sure. Now, if I reflect on the takeout menu and whether it inspires me to go there more or less, I think more overall. While the main dishes were kind of disappointing, the dessert was presented in the Alinea-esque experience that I think you'd get more of in the restaurant so I'd like to see more of that. TO EAT OR NOT TO EAT: Worth a shot. OVERALL: 8/10 read more
We splurged for this meal, opting for the gallery at 450 pp + an additional 230 for a reserve wine pairing. One of my first observations was how well-run this restaurant is. Everyone working in it knows their place - from the chefs meticulously preparing the food, and the servers lined up, ready to instantly grab and serve the dishes so that they don't grow cold. Despite being situated right next to the kitchen, it was not loud at all. We were guided through the blind tasting experience - and as the meal went on, two main thoughts jumped to my mind. First, what impeccable service! Our server was fun, patient, and attentive through it all. He quickly picked up that my colleague was left-handed, taking care to place utensils accordingly, and instantly brought out some wet wipes when he heard my colleague mention off-handedly that his sleeve was dirty. Second, this feast was a theatrical, surreal journey across the world. It was so much fun! An absolutely memorable, modern experience. I will remember my food as being inextricably linked to its presentation and the manner in which it was conveyed. I shall be brief, constrained by Yelp's word limit. :( Course 1: Osetra. Caviar grated over a crepe, with shallots, meyer lemon, and creme fraiche in the bottom. Delicious. Saltiness from the caviar balanced with the creamy creme fraiche, and slightly bitter, tangy lemon rind. An amazing starter, complex and fancy! Course 2: Charred. Caramelized, charred Arctic char marinated in a bourbon barrel-aged maple syrup, then sous-vided and seared. Skin was toasty, like it was grilled directly over fire. Flesh was moist, flaky, soft - syrupy almost. A great contrast to the char toasted bitterness from the crispy skin. A continuation of the smoked char was found at the bottom of the bowl. Smelled super smoky, just like a campfire. Roe infused with lemongrass, set in a jelly, like nothing I've ever tasted before... Like eating liquid campfire, with some ginger essence. Course 3: Scampi Potted. A UK-inspired seafood course - Australian tiger prawn, done two ways. Deshelled, buttered prawn tail slid through a baguette pudding, with a powder mixture of lemon, parsley, tomato, and more. Slightly salty but immensely flavourful. Glass prawn head vessel filled with prawn heads and tails, puréed in foie gras. Extremely decadent, creamy, rich. Course 4: Trampoline Papillote. A take on French bouillabaisse, or fisherman stew. Egg-yolk based rouille (a small spherical ball) bounced on potato starch film, breaking through to reveal a bouillabaisse of sous-vide turbot. Accompanied by Hokkaido scallop à la niçoise, presented in a papillote. Unfortunately, I found this dish to err on the salty side. Course 5: Thailand. Servers lit a fire, and the entire mood morphed. You could hear the crackle, smell the smoke... the music also changed into a jungle soundtrack with chirping birds and rustling leaves. Sliced celery root paired with Thai curry, with a squid with coconut noodle tentacles. Super salty (yet again) but so flavourful and rich in lemongrass. Squid perfectly executed. Alaskan king crab confited in coconut fat, topped with Australian finger limes (so soft, sweet, tangy); a dry nam prik pao adorned with the chef's take on hor mak talay (umami like XO sauce, balanced with the creamy seafood mousse); and a green papaya salad (more subdued than the traditional som tam), with candied hibiscus. Finished with a one-bite delight of coconut sponge cake, the chef's take on germinated coconut. One of the highlights of my meal, and the peak of my experience. Course 6: Japan Urchin. Uni on sushi rice with freeze-dried satsuma - or, should I say, "mango mac'n'cheese" (what it tasted like). Razor clam and marinated portobello reminded me of traditional Japan. Light pickles, tsukemono, to alleviate and balance. Course 7: Sun Stone Skull Elote. Unfortunately, one of my less preferred courses. Cheesy, creamy, deconstructed elote, but tasted like the original. Rich and decadent mole with edible-gold plated wafers. Heavy flavours which blended into blandness for me... or perhaps because I was getting stuffed at this point. An eyeball that tasted like an energy ball? Course 8: Chipped. Oh, how I wish I wasn't so full! An elevated version of American chipped beef on toast, an ode to the chef's humble origins. Salty bacon-like bresaola American wagyu adorned as a rose, atop a toasted brioche covered with shaved black truffle, which sat on a medium-rare, tender, buttery Japanese A5 wagyu. A creamy, truffle-based sauce surrounded the bite. An extravagant and heavenly take on hash brown. Course 9: Mountain. Could not finish the eggnog-like bourbon cream. Realized, though, that truffles work great in neutralizing the sweetness from the mont blanc! Course 10: Paint. Out with a bang in presentation, though a relatively soft landing in flavour. Didn't love the nitro butter pecan ice cream nor the garnishes, but had a fun time eating it! read more
Went to Alinea with friends. We had waited a long time to get a reservation. We had the gallery (mid tier) experience. We were initially seated in a jungle setting with interesting group layout. After 3 dishes we went to the kitchen for an embedded dish and mean while they changes the seating around so that we were now at a 4-seat table. We had 10+ dishes and we had the mid-ter matching wines, which was plenty. The food was nothing short of amazing and had a lot of interesting experimentation from the "food explosion" to the at table dessert creation. For true foodies this is a must try experience, but it is very difficult to get a reservation so patience is recommended. read more
10 months ago
3 years ago
Alinea served one of the most unique dinner experiences I've ever had, and in addition to the presentation, I just loved all the flavors contained in each dish. There was such a wide range of techniques used to tickle your palate in each course that only ramps up during the dessert sequence. This meal dinner was a truly unforgettable performance, and I loved every minute of it, except when I spilled one of the dishes on myself. The service was on-point, and I have to give them props for also having tide wipe-n-go's on standby for when I spilled one of the courses on myself. They were all very friendly, and I truly believe the staff was a big reason our entire experience was so terrific. Beautiful dining room with good seat-to-table ratios, although if you're seated facing the wall upstairs, then it's all up to your guest ;) read more
Alinea is perhaps more of an experience than a restaurant. I didn't know what to expect coming into this meal, and every bite I took here ended up pushing me further and further out of my comfort zone. With confidence, I can say the sensory experience at Alinea is the most unique I've ever had, and maybe ever will have. It was also quite fun seeing the ways food can be presented! As expected with a Michelin-starred restaurant, everything was cooked to perfection. Yet to be honest, I didn't love every bite here. Some were a bit bizarre for my taste buds, while others simply contained ingredients I dislike, but that's not the point. The point is to try new flavors I never even realized existed. And in that respect, Alinea is incredible. The service throughout the night was amazing, with impeccable attention to detail. All the servers were very knowledgeable and kind. It was quite dim in the restaurant (there weren't any windows) but I guess that's expected of a fancy restaurant. My only gripe about the Alinea experience is the price, which is honestly quite inaccessible for many people. Would I come back again? I think so. I will just need some time to recover from bravely trying so many new foods in one meal before I do. Photos unlabeled to avoid spoilers. Food: 4.75/5 Price: 3.5/5 Ambiance: 4.5/5 Overall: 4.25/5 read more
We chose the gallery option (highest of the tiers) which gave us a table right next to the kitchen. It was pretty cool seeing all the chefs and servers work together - very organized and surprisingly quiet. Our server, "H", was personable, charismatic, and down to earth. It was always a pleasure when he presented the dishes and had side conversations with us. During one course, we were even brought into the kitchen and were given one of the dishes of the night while it was explained. Disappointingly, the low point was the food. I really enjoyed about half of the dishes, a quarter of them were solid, and the remainder were below average. Some excellent dishes were the truffle pasta, the arctic char, the paella, and the tomato with nuts and truffle. A few of the bites were overly salty, namely the honey mango soup and the wagyu. There were also some plates that just didn't do anything for me, including the agar caviar and the strawberry tomato english muffin. The dessert, a special variation on ice cream, was very fun and tasty. And of course the helium balloon was a great way to end the night. Overall, Alinea was a fun experience but didn't live up to its expectation for me. If you're willing to accommodate the high price tag and take the risk, book the dinner! read more
3 years ago
I mean, where do you even start. There's a reason Alinea and Chef Achatz have been awarded 3 Michelin Stars and countless number of culinary awards...from the moment you arrive to the moment you leave, the experience is nothing short of exceptional. I have had the pleasure and privilege to visit Alinea twice and have had 'The Gallery' experience both times. This experience, as opposed to the upstairs Salon experience, is part show/part culinary journey. It is worth the extra money to go on this journey. If you haven't already, watch Chef Achatz on Netflix's Chef's Table series....it gives you a taste (pun intended) of how amazing he is and how truly unique the Alinea experience is....also, the "horror" movie "The Menu" with Anya Taylor-joy and Ralph Fiennes draws some inspiration from Alinea for sure. I can't really describe the food and the experience except to say it is amazing. The photos attached to this review do not do it justice. read more
We chose to do the gallery because we wanted the full experience. I tried to use Amex to help with reservation but was able to eventually snag one for the later time slot. We were limited by dates but I would recommend the earlier slot because we weren't done until 11:30 pm. We didn't do the wine pairing and just got a glass or two with the meal which was plenty! We got there about 25 min early because there was a huge snow storm and we didn't want to risk being late. Note that the do not have space inside to wait and will direct you to the bar next door. One thing I didn't realize is that because there is a performative aspect all the tables are generally served at the same time. I might try the salon next time because I did feel a little rushed and like I barely had enough time to take more than a few bites of each component. I am by no means a food snob and this is probably only the third or fourth Michelin starred restaurant I have ever been to. I will say the diversity of flavors was a little jarring times (one minute you are having a meal inspired by rich diner food and the next minute you are having the best mole you have ever tasted). I guess that's the point? You don't know what is coming next. Alinea met both my expectations which were to be exposed to new foods/favors I've never tasted before and to be surprised. I especially loved how much attention was given to the vessel that the food was served in and on. So many of the pieces were beautiful glass works of art in themselves. It's one of those meals that stick with you and you find yourself thinking about days afterwards! Also, I'm glad I didn't read the Yelp reviews before hand because it would have ruined some of the element of surprise. . read more
Honestly this place is overhyped (or maybe I just don't understand fine dining, who knows). Food: 2/5, some of these dishes (especially the initial ones like the potato truffle ball, glorified sour cream and onion chips, the tapioca) were just odd and not tasty. The duck was the one standout in a long line of just average. Service: 5/5, the waiters were fantastic. Attentive and informative Price: we did the regular dining experience which came out to around 450/person? A hefty price tag for average food. Overall: Chicago has a ton of other restaurants that are way better. Alinea isn't worth it just "for the experience" read more
5 years ago
Alinea was a dining experience that I have never experienced before! The service from the front counter to the table was phenomenal. The meals were very interactive and had my boyfriend and I at the edge of our seat. We weren't able to snag tickets to the gallery so I can't speak on that experience but I can confidently say that the salon experience was great. Out of All of the dishes we tried, I would say the smoked Arctic char and dessert were my fav. The butterscotch sauce on the dessert was *chefs kiss* If you're thinking about it/on the fence about it.... Just do it. The experience alone is something incredible. read more
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Ask the Community - Alinea
Can/will Alinea accommodate a group of 13?
Based on the set-up, I am not sure they can accommodate that large of of a group. I would contact them and ask. Maybe they are able to offer a partial restaurant buyout for your party.
Do they accept reservations?? Can this be done via the website or do u have to call?
You can do it on Tock: https://www.exploretock.com/alinea
My husband is dairy free due to allergy. Will they make adjustments?
Call them or add it in your concern beforehand. They said they do make some accommodations
The prices listed on the reservation page, does that already include the 20% gratuity?
Yes it does
How far out do they take reservations?
They release bookings two months in advance on the 15th of every month (ex. Bookings for November came out September 15th).
What is typical cost for two?
In a word, expensive. They have different tiers of service. We paid for the mid-level "Salon" service in January 2023 $950 without the wine pairing. This consisted of $750…
Are you expected to tip on top of the service charge?
Depends. If you are ok with the waitstaff trying to embarrass you by asking "was there anything about my service that could be improved?" Because you didn't tip on top of the mandatory 20%, then sure don't tip. But if you don't want to be shamed by…
Can you bring a baby?
It doesn't specifically say anywhere you can't but due to type of dining, I would highly suggest you do not.
They allow solo diners?
Yes. One solo 8pm seating in available in the Salon. When you go to make reservations, change to a party of 1. I just booked for myself with the midlevel ($250ish) wine experience Don't know how they will handle that. I asked that the let me…
Coming to town on June 29-July2. How does one get a reservation? How far in advance do they open reservations?
2 months in advance, 12PM EST on the dot (usually in the middle of the month). It's very difficult... gets completely booked within a minute, I'd say (especially for a table for 2 - The Gallery experience)
What are the chances of getting a reservation for 2 after being on the waiting list on a Wednesday night a few weeks out?
They open new reservations on the 15th of every month at 11AM CT so I recommended checking right at that time!
Haven't seen recent pics of the edible balloon? Do they still have this as one of the courses? Thanks
No, they do not have it as a course at this time.
Am I able to reserve for 1 person?
I'm dining for 1 today, so it might have changed since you asked.
How often does Alinea change their menu?
I believe they change at least seasonally to always serve dishes with the freshest ingredients!
Any insight in how the reopening menu differs from the Salon and Gallery options?
Is there an updated dress code for men? Is a jacket/coat still required? Would black jeans, no holes pass with a nice button up?
No there's no jacket requirement. I've seen people who up in jeans, I think Alinea wants to ensure you have a great time, and with COVID, it's less about the scene, they're just really glad to be able to reopen the dining room.…
Has anyone tried the To Go Alinea shipped (not pickup)?? Is it any good?
It's amazing we have done it twice
Is it only offering takeout right now? And how do the reservations work?
Everything is online through their website you pay pick a time for pickup Do in advance fills up quick
Is the to-go menu heating only or can we have it ready made to pick up?
You have to heat it up
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