Alinea
The new menu at Alinea lives up to every single expectation. The Alinea we first fell in love with will always hold a special place in our hearts, but this new chapter is nothing short of extraordinary. So much has changed, but one thing has remained the same. The creativity, precision, and sense of wonder that make Alinea one of the worlds iconic restaurants remains the same. We loved the Alinea of the past, but we are completely captivated by what it has become.
As it turns out, this trip to Chicago has evolved into an Alinea Group-themed weekend, with reservations at Alinea, Next, and Charlie Trotter's. Coordinating these experiences and securing the chef's tables is exactly what Carmine does best, and we could not have been more excited to see how this next chapter of Alinea would unfold.
Our evening began with The Hive, an opening presentation that perfectly captured the innovation for which Alinea is known. A magnificent vessel resembling a black beehive revealed six distinct courses, each layer introducing another element of surprise and of course deliciousness. The progression explored honey, sweetness, and floral notes through beautifully composed bites that were as intriguing as they were delicious. One of the things we have always appreciated about Alinea is that the service pieces are as remarkable as the food itself. They also use a lot of local artists. Leave it to Chef Grant Achatz and his team to present six courses in an extraordinary sculptural beehive, culminating in a wax mango resembling a honey dipper.
Vidalia Onion Soubise Regiis Ova Osetra Caviar Preserved Trumpet Mushroom Confit Abacaxi Pineapple Alpine Sorrel Leaf and Frecura Blooms Wax Mango
From there, we transitioned into the kitchen for a cocktail and an interactive experience that brought us another culinary first: eating duck leg tsukune directly from an oak leaf. There is considerably more to this experience but we do not want to overshare and we would never want to take that away from someone experiencing it for the first time. But if you are curious we will tell you all about it.
When we returned to the dining room, our table had been completely transformed. The
new setting featured a luxurious, feather-filled presentation that was both dramatic and elegant, setting the stage for the next progression of courses. The surprises continued, but what we particularly appreciated was that the playfulness never overshadowed the sophistication of the food.
Oyster, Oyster, Oyster was a perfect example of the intellectual creativity we have come to expect from Alinea. Three entirely unrelated ingredients, each sharing the name oyster, were brought together in a composition that was remarkably cohesive. We left with a newfound obsession with oyster leaves and are now determined to source them for our own kitchen. Thanks to the amazing service team I know where I can get them.
The savory progression continued to demonstrate the extraordinary level of sourcing and
Aleutian king crab Boucané of Red Prawn
technique that defines Alinea. The Aleutian king crab was a beautiful example of the restaurant's commitment to exceptional ingredients, bringing something truly special to the table. Another dish that left a lasting impression was the presentation of the Boucané of Red Prawn. Served over charred sugarcane incorporated into the service piece itself, the prawn was swept through chien gratin and rhum agricole, creating an extraordinary combination of flavors. It was one of those dishes whose flavors become permanently etched into your culinary memory, the kind you find yourself thinking about long after the evening has ended.
For those who have experienced Alinea over the years, the iconic tableside dessert is undoubtedly one of its most recognizable signatures. In this new era, that experience has been replaced by something entirely different, and we loved it even more. The Beech Tree box baked treacle cake with blackberry shrub, hazelnut butter, and egg yolk ice cream, was absolutely spectacular.
Now we know more about the why behind wooden bok cake baking.
Of course, an experience of this caliber deserves an equally exceptional wine pairing, and Alinea delivered a progression that was as memorable as the food itself. We had the opportunity to enjoy wines that are truly a privilege to experience, with thoughtful selections that introduced us to new discoveries while celebrating some of our longtime favorites.
Beginning with Krug (Kira’s) and concluding with Château d'Yquem (Carmine’s) the pairing
was remarkable from beginning to end. What made it particularly enjoyable was the opportunity to learn throughout the evening, for example we had a mead from Chicago included in the pairing. It had been years since we last enjoyed mead, and this particular mead reset our last experience in the best way possible.
Beyond the extraordinary food and wine, the service was everything we have come to expect from an institution of Alinea's caliber. Impeccably orchestrated, exceptionally knowledgeable, and attentive to the smallest details, the team moved through an incredibly complex experience with an effortless sense of hospitality. The precision required to execute an evening like this is remarkable.
There was warmth, personality, and genuine enthusiasm behind every interaction. Every course was beautifully executed, every transition thoughtfully considered, and somewhere along the way, another lifelong family memory was made.
We would be remiss not to acknowledge the dishes that helped define our earliest experiences at Alinea. We will always have a fondness for the black truffle explosion ravioli, hot potato/cold potato, and, of course, the unforgettable green apple edible helium balloon. Those creations were part of what made us fall in love with Alinea in the first place, and they remain important pieces of its culinary legacy. But what makes a restaurant truly extraordinary is not simply its ability to preserve what made it successful. It is the confidence to evolve, challenge expectations, and continue pushing the boundaries of what dining can be.
If you appreciate luxury dining, culinary innovation, or simply want to experience one of the institutions that has helped shape modern gastronomy, Alinea deserves a place on your list. And if you have been before, we cannot encourage you enough to return. This is not simply a refreshed version of a restaurant we already loved. It is an entirely new experience that honors its remarkable history while confidently moving forward.
For our family, dining has never been just about what is on the plate. It is about the people, the experiences, the conversations, and the memories we create together. Alinea has been part of that journey for years, and we are thrilled to continue making new memories in this extraordinary next chapter.
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