Bored with the same restaurants, same food and same atmosphere? Ready for an artistic adventure that will stimulate your mind as well as your taste buds? Welcome to Alinea Restaurant located on Chicago’s Halsted Street where a 21‐course meal is not only just dinner, but also a connoisseur gallery of sculptured foods. Each course presents a different experience in taste and form using tantalizing foods that will surprise and delight you. Without giving away the menu, expect to find luscious foods such as seafood, venison, greens, potatoes, chocolate and only the finest wine. The decorative design and startling seasoning of spices and herbs will make you think of an exotic, newly discovered food but this is the entertaining part!
Grant Achatz is the head chef and creator of what some food critics report as just plain weird but if this term buys you a ticket to being the 6th best restaurant in the world, according to S. Pellegrino World’s 50 Best Restaurants 2011, so be it. Everything in Achatz’s prize‐winning restaurant is team in performance and perfection, proud in worth noting, including the theatric presentation to winning awards, such as Best Restaurant in America, the fabricated mixtures of plants, implements and Gourmet Magazine, 2006, #1 in 40 Top Chicago food arranged in astounding beauty. It is evident the Restaurants Ever, Chicago Magazine, 2010 and Mobil clientele also come because of the boardroom‐like Five Star Award, Mobil Travel Guide, 2007‐2010 as well atmosphere, offering them no need to search anymore as many other recognitions. for their something. To discover more about this culinary gem in the “Molecular gastronomy” is Achatz’s phrase for Windy City, call 312.867.0110 as well as to view their describing the fantastically complex food creations of complete menu and more of their artistic creations, Alinea. Always involved in the art of culinary, Grant see www.alinearestaurant.com. grew up working in his parents’ Michigan restaurants and naturally attended the Culinary Institute of America in Hyde Park, New York. After rising to Sous Chef at the acclaimed French Laundry in Yountville, California, he returned to the Midwest to become the Executive Chef at Trio in Evanston, Illinois, where his culinary reputation continued to rise and in 2005, he took the leap and opened Alinea in Chicago’s Lincoln Park. The creative team at Alinea has grown over the past six years to include Nick Kokonas, partner, Martin Kastner, designer/sculptor, Steve Rugo, architect and Tom Stringer, interior designer. With the many others in the kitchen, Grant is also assisted by Sous Chefs Andrew Graves and Matt Chasseur, Chef de Cuisine Dave Beran, Wine Director Joe Catterson and Head Sommelier Craig Sindelar, where they operate as a
From top‐bottom l‐r Grant Achatz, Nick Kokonas, Tom Stringer, Steve Rugo and Martin Kastner. Below In kitchen on front left is Grant, rear left Andrew Graves, rear right, Matt Chasseur and front right is Dave Beran. In the Wine Room on the right are Joe Catterson and Craig Sindelar.
McDonough's Bar-Keepers' Guide and Gentlemen's Sideboard Companion: A Comprehensive and Practical Guide for Preparing all Kinds of Plain and Fancy Mixed Drinks and Popular Beverages of the Day According to the Approved and Accepted Methods of the Profession