Reviewing one of the best restaurants in the world is absurd, but I will say this was easily the most creative, engaging meal I have ever had. (Even if there were, *highly* imo, a couple of dishes with very small issues.)
Atmosphere: 5
Food: 5
Service: 5
My Name Is.
Excellent experience.
Atmosphere: 5
Food: 5
Service: 5
Dan Rogowski
All amazing
Atmosphere: 5
Food: 5
Service: 5
Paul Walsh
I did not know what to expect when I found out we were going to a restaurant on this level for our anniversary. I was apprehensive about what was going to be served to us. This place is amazing! Our 3 hour food extravaganza had us eating things I've never heard of, and we were overwhelmed by the presentation and overall experience. The icing on the cake was having one of the top chefs in the WORLD serving our dessert and then greeting us in the kitchen where we had a discussion about food, etc. It was one OMG moment after another. The staff is well versed in making the experience one to remember. It is quite pricy (another reason I never figured I would ever go there), but it is so worth it. It was one night we will never forget.
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: Truffle Explosion
Benjamin Zelditch
One of the most memorable culinary experiences of my lifetime. There’s nowhere in the world quite like Alinea. A true bucket list item.
Atmosphere: 5
Food: 5
Service: 5
Kamil Issa
Not a friend’y place !
Lora Pora
Alinea amazed us with its sleek, modern decor and artistic presentation. As one of the best restaurants in the world, every dish felt like a masterpiece, both visually and in taste. Each course was beautifully plated and full of bold flavors. Fun fact: Alinea holds three Michelin stars and is known for its innovative, multisensory dining experience. Another fact: Chef Grant Achatz is renowned for pushing culinary boundaries. The only downside? The experience can be quite pricey, but the creativity and flavors made it worth every penny.
Atmosphere: 5
Food: 5
Service: 5
Casey Purer
Alinea has been on my bucket list for over 10 years, so I was thrilled to finally secure a reservation during our trip to Chicago. Here's a quick rundown of the experience.
Booking: The reservation was made through Tock, where you're required to prepay for the meal, including tax, tip, and the optional wine pairing. Once you're there, you can choose whether to go with the pairing or opt for wine by the glass or bottle.
Parking: We lucked out with street parking, but there's a 2-hour limit, which may not work for everyone. It worked for us since our reservation was at 8:45 p.m., and there were no restrictions after 10 p.m. Valet is also available for $15.
Service: The staff was precise, intentional, polite, and even a bit playful, making the experience even more enjoyable.
As for the food, each dish was cleverly crafted and beautifully presented. Here are some of the highlights:
- OSETRA: Smoked Salmon, Horseradish, Lemon – a fantastic start with caviar. - EXPLOSION: Black Truffle, Romaine, Parmesan – reminiscent of a soup dumpling. - HOT POTATO COLD POTATO: Black Truffle, Parmesan – a fun presentation where you pull the pin to combine the hot and cold elements, then eat it in one bite. - HONEY MANGO: Mango, Holland Pork Belly, Spiny Lobster Uni, Macadamia – a two-part dish with a crunchy spiral crisp and uni ice cream. - TOMATO: Australian Black Truffle, Hazelnut, Burrata – the tomato is cured for 6 hours in some sort of fat, a real treat. - BLANCMANGE: Poulet, Almond, Fernet, Fiori di Sicilia – chicken prepared in different ways with a palate cleanser. - LAMB: Niçoise Olive, Blood Orange, Eucalyptus – my least favorite, as I'm not a fan of lamb. - PAINT: Earl Grey, Lavender, Tarragon – a creative and flavorful dessert. - BALLOON: Helium, Green Apple, Taffy – a whimsical and memorable end to the meal.
Every dish was thoughtful and executed to perfection, but my personal favorites were the desserts, particularly Paint and Balloon. What a magical way to end the evening!
Joe Graf
Excellent food that is deserving of their 3 Michelin stars. Courses were a little rushed though. I would have liked a moment or two to discuss each course before the next one arrived.
Atmosphere: 5
Food: 5
Service: 5
Sarah Liu
Very expensive for a very mediocre experience. I believe Alinea is now overhyped and the quality has gone down.
- The service was awful. We felt rushed throughout our entire meal. They were pretentious, told really bad jokes, and made us feel like they were just trying to get us out the door as fast as possible. - Not worth the expensive price tag. It’s extremely expensive for a Michelin star restaurant that isn’t very good. - The food is only ok. Nothing too memorable except the famous balloon dessert.
The Gallery experience was exceptional and it was out of this world. The creativity, detail, execution - it was phenomenal and exceeded expectations in every way.
However, the service at Alinea was somewhat inconsistent. Tyler was lively and entertaining, showcasing a flair for showmanship. However, his clumsiness seemed out of place in a world-class fine dining establishment like Alinea. He accidentally dropped and broke the stained glass piece before serving it to me, without offering an apology, and poured champagne that spilled down the stem of the glass. In contrast, Marcus, another server in The Gallery, was the epitome of professionalism—attentive, meticulous, and clearly experienced. His friendly and courteous demeanor made dining in his presence truly enjoyable. He embodies the ideal standard for service at a three-star restaurant.
Despite these mixed impressions, Alinea offered a truly unique experience and I look forward to returning next time I’m in Chicago.
Atmosphere: 5
Food: 5
Service: 4
Justin Markowski
I want to preface this by saying that your mileage may vary, which is incredibly disappointing given the high hopes we had for this experience.
My husband and I were looking to celebrate our wedding and, being new to the city, heard about Alinea and thought that it would be sufficiently grand to mark the occasion. Last week, we were able to snag a reservation for the two of us at their Kitchen Table. After being led into the kitchen and being seated, cracks in the façade quickly began to emerge.
Notably, with the service. Before any introductions, our server comes into the room and shouts, “Don’t touch anything” as they turn and run back out. My husband and I looked at each other, confused as to who they were speaking to. Sure enough, it was us. Such gruffness was not only arresting up front, but was persistent throughout the meal. It was shared by the sommelier too. Many times, we wanted to ask questions about the food or wine (as we did purchase the wine pairing too) but they would place the food or drink and then run out, oftentimes without even explaining what was in front of us. We felt like a burden and an inconvenience.
On the second course, we were in the kitchen for the Socarrat Sangria. The sommelier was with us and was clearly annoyed when I attempted to speak with him. So, my husband and I were just standing in silence in the midst of the kitchen, awkwardly. Of all the service in the restaurant, the only interaction that was warm and hospitable was with the front desk staff.
As for the food, it is, without a doubt, technically immaculate. However, this is where the real letdown comes. Of the 15 courses in our menu, 8 either involved smoke or black truffle. By the time we reached the Root Beer Float, we started laughing when we heard it was MORE truffle. How is repeatedly adding truffle to things innovative? How is this creative? Course after course had the same flavors which left us emotionally exhausted. And this extended to other courses too that were simply inedible, given the overwhelming amounts of seasoning (notably, the chicken skewer in the BlancMange), while others left us feeling nauseous (Honey Mango).
The only parts that were well balanced were the final two courses, the Paint and the Balloon. However, my question still applies, how is this innovative if Alinea has been doing it for over a decade?
In its totality, we left completely unsatisfied and unwelcomed. We will forever remember this meal but for all the wrong reasons.
Atmosphere: 3
Food: 1
Service: 1
Fede S
Best food I ever had. Change my food perception for ever. Great service.
Atmosphere: 5
Food: 5
Service: 5
Larissa Lima
I have no words to describe this experience. It was so magical! What a pleasure. Than you!
Reviewing one of the best restaurants in the world is absurd, but I will say this was easily the most creative, engaging meal I have ever had. (Even if there were, *highly* imo, a couple of dishes with very small issues.)
Atmosphere: 5
Food: 5
Service: 5
Excellent experience.
Atmosphere: 5
Food: 5
Service: 5
All amazing
Atmosphere: 5
Food: 5
Service: 5
I did not know what to expect when I found out we were going to a restaurant on this level for our anniversary. I was apprehensive about what was going to be served to us.
This place is amazing! Our 3 hour food extravaganza had us eating things I've never heard of, and we were overwhelmed by the presentation and overall experience.
The icing on the cake was having one of the top chefs in the WORLD serving our dessert and then greeting us in the kitchen where we had a discussion about food, etc.
It was one OMG moment after another. The staff is well versed in making the experience one to remember.
It is quite pricy (another reason I never figured I would ever go there), but it is so worth it.
It was one night we will never forget.
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: Truffle Explosion
One of the most memorable culinary experiences of my lifetime. There’s nowhere in the world quite like Alinea. A true bucket list item.
Atmosphere: 5
Food: 5
Service: 5
Not a friend’y place !
Alinea amazed us with its sleek, modern decor and artistic presentation. As one of the best restaurants in the world, every dish felt like a masterpiece, both visually and in taste. Each course was beautifully plated and full of bold flavors. Fun fact: Alinea holds three Michelin stars and is known for its innovative, multisensory dining experience. Another fact: Chef Grant Achatz is renowned for pushing culinary boundaries. The only downside? The experience can be quite pricey, but the creativity and flavors made it worth every penny.
Atmosphere: 5
Food: 5
Service: 5
Alinea has been on my bucket list for over 10 years, so I was thrilled to finally secure a reservation during our trip to Chicago. Here's a quick rundown of the experience.
Booking: The reservation was made through Tock, where you're required to prepay for the meal, including tax, tip, and the optional wine pairing. Once you're there, you can choose whether to go with the pairing or opt for wine by the glass or bottle.
Parking: We lucked out with street parking, but there's a 2-hour limit, which may not work for everyone. It worked for us since our reservation was at 8:45 p.m., and there were no restrictions after 10 p.m. Valet is also available for $15.
Service: The staff was precise, intentional, polite, and even a bit playful, making the experience even more enjoyable.
As for the food, each dish was cleverly crafted and beautifully presented. Here are some of the highlights:
- OSETRA: Smoked Salmon, Horseradish, Lemon – a fantastic start with caviar.
- EXPLOSION: Black Truffle, Romaine, Parmesan – reminiscent of a soup dumpling.
- HOT POTATO COLD POTATO: Black Truffle, Parmesan – a fun presentation where you pull the pin to combine the hot and cold elements, then eat it in one bite.
- HONEY MANGO: Mango, Holland Pork Belly, Spiny Lobster Uni, Macadamia – a two-part dish with a crunchy spiral crisp and uni ice cream.
- TOMATO: Australian Black Truffle, Hazelnut, Burrata – the tomato is cured for 6 hours in some sort of fat, a real treat.
- BLANCMANGE: Poulet, Almond, Fernet, Fiori di Sicilia – chicken prepared in different ways with a palate cleanser.
- LAMB: Niçoise Olive, Blood Orange, Eucalyptus – my least favorite, as I'm not a fan of lamb.
- PAINT: Earl Grey, Lavender, Tarragon – a creative and flavorful dessert.
- BALLOON: Helium, Green Apple, Taffy – a whimsical and memorable end to the meal.
Every dish was thoughtful and executed to perfection, but my personal favorites were the desserts, particularly Paint and Balloon. What a magical way to end the evening!
Excellent food that is deserving of their 3 Michelin stars. Courses were a little rushed though. I would have liked a moment or two to discuss each course before the next one arrived.
Atmosphere: 5
Food: 5
Service: 5
Very expensive for a very mediocre experience. I believe Alinea is now overhyped and the quality has gone down.
- The service was awful. We felt rushed throughout our entire meal. They were pretentious, told really bad jokes, and made us feel like they were just trying to get us out the door as fast as possible.
- Not worth the expensive price tag. It’s extremely expensive for a Michelin star restaurant that isn’t very good.
- The food is only ok. Nothing too memorable except the famous balloon dessert.
Atmosphere: 3
Food: 3
Service: 1
Restaurantji Recommends
The Gallery experience was exceptional and it was out of this world. The creativity, detail, execution - it was phenomenal and exceeded expectations in every way.
However, the service at Alinea was somewhat inconsistent. Tyler was lively and entertaining, showcasing a flair for showmanship. However, his clumsiness seemed out of place in a world-class fine dining establishment like Alinea. He accidentally dropped and broke the stained glass piece before serving it to me, without offering an apology, and poured champagne that spilled down the stem of the glass. In contrast, Marcus, another server in The Gallery, was the epitome of professionalism—attentive, meticulous, and clearly experienced. His friendly and courteous demeanor made dining in his presence truly enjoyable. He embodies the ideal standard for service at a three-star restaurant.
Despite these mixed impressions, Alinea offered a truly unique experience and I look forward to returning next time I’m in Chicago.
Atmosphere: 5
Food: 5
Service: 4
I want to preface this by saying that your mileage may vary, which is incredibly disappointing given the high hopes we had for this experience.
My husband and I were looking to celebrate our wedding and, being new to the city, heard about Alinea and thought that it would be sufficiently grand to mark the occasion. Last week, we were able to snag a reservation for the two of us at their Kitchen Table. After being led into the kitchen and being seated, cracks in the façade quickly began to emerge.
Notably, with the service. Before any introductions, our server comes into the room and shouts, “Don’t touch anything” as they turn and run back out. My husband and I looked at each other, confused as to who they were speaking to. Sure enough, it was us. Such gruffness was not only arresting up front, but was persistent throughout the meal. It was shared by the sommelier too. Many times, we wanted to ask questions about the food or wine (as we did purchase the wine pairing too) but they would place the food or drink and then run out, oftentimes without even explaining what was in front of us. We felt like a burden and an inconvenience.
On the second course, we were in the kitchen for the Socarrat Sangria. The sommelier was with us and was clearly annoyed when I attempted to speak with him. So, my husband and I were just standing in silence in the midst of the kitchen, awkwardly. Of all the service in the restaurant, the only interaction that was warm and hospitable was with the front desk staff.
As for the food, it is, without a doubt, technically immaculate. However, this is where the real letdown comes. Of the 15 courses in our menu, 8 either involved smoke or black truffle. By the time we reached the Root Beer Float, we started laughing when we heard it was MORE truffle. How is repeatedly adding truffle to things innovative? How is this creative? Course after course had the same flavors which left us emotionally exhausted. And this extended to other courses too that were simply inedible, given the overwhelming amounts of seasoning (notably, the chicken skewer in the BlancMange), while others left us feeling nauseous (Honey Mango).
The only parts that were well balanced were the final two courses, the Paint and the Balloon. However, my question still applies, how is this innovative if Alinea has been doing it for over a decade?
In its totality, we left completely unsatisfied and unwelcomed. We will forever remember this meal but for all the wrong reasons.
Atmosphere: 3
Food: 1
Service: 1
Best food I ever had. Change my food perception for ever. Great service.
Atmosphere: 5
Food: 5
Service: 5
I have no words to describe this experience. It was so magical! What a pleasure. Than you!
Atmosphere: 5
Food: 5
Service: 5
Highly recommend the Kitchen Table experience.
Atmosphere: 5
Food: 5
Service: 5
Loading...