Alinea- Chicago, Illinois
The entertainment business is a huge industry. Why? Because we love to be amazed. The general public thrives on thrill and there is virtually no limitation to our wonderment. We need that outlet, even if it’s fleeting or false. We need to let go our daily routines and just be “wowed” sometimes. Alinea is in the business of “wow”, and they take the lead in making dinner a grand event.
What Alinea does best is surprise you. Like reading a good mystery novel, they keep you guessing at what is coming next. They tease you with food props, but they also swing a home run when it comes to actually eating their dishes. Luscious and delectable bites of goodness that astound you with texture and shock you with presentation. Not to mention the incredible flavor that they can extract out of something you think you know. There is no need to rush through dinner to get a show…you get it all right here.
Alinea was on Mike’s bucket list for some time. A few failed attempts built up anticipation and by the time I hopped on the bandwagon, we were both in a frenzy to try this place. That can play out in a negative way if that big expectation balloon gets popped with a bad meal or bad service. We never stood a chance at Alinea. The moment we passed through the futuristic sliding doors to enter the first floor dining area, we were hooked. It was one sensation stir after another.
We lovingly nicknamed the sommelier: Sideshow Bob. It stems from his eccentric hairstyle, but don’t let that deter you. He is precisely where he should be. His tastes are a bit out there when it comes to pairings, but that may come with the job in a restaurant where a pea is never just a pea. He has an excellent memory and if you let him know what you like once, he will remember every time you come back. In addition, during your meal, if you lead with one wine, he can tailor your next glasses with something phenomenal for your taste.
I mentioned earlier that food props tease you throughout the meal. You can try and guess what they will be used for, but you will never be right. The element of surprise is constant for even the culinary savvy guest. For example, two metal poles were placed on our table, each with a large, honey colored “fabric” draped over them like a flag. What we thought was fabric, cheese, fruit roll up, and so on was actually the pasta for our short rib a few courses later. An ice block with deeply drilled holes filled with red liquid was actually a beet based cocktail you drank through a plastic straw a few courses into the meal. Towards the end of the meal, different servers would come out to place different items on our table. Chocolate, an assortment of liquids, fruit compotes, and nuts were placed in piles right on the tablecloth. Some were dropped on with a spoon and whisked across the table to make whimsical tales of sugary goodness. Our server simply said, “Something is afoot…”. The chef then came to our table to create a chocolate pudding cake right in front of us, hit it with a shot of dry ice and smacked it off the table. This made the most beautiful piece of art you can think of against the white tablecloth.
The most notable part is that Alinea is not just smoke and mirrors. The taste is unbelievably good, which I think is the hard part. A potato is something you eat every day. You think you know that a potato tastes like, but once you’ve had Alinea’s “Hot Potato/Cold Potato”, everything you know about that flavor will pale in comparison to what actually hits your tongue. It’s like a child prodigy creating their own concerto. You’ve heard each of those notes before, but one they are combined in that mind and reintroduced to you, it’s all brand new.
Below is our menu. It hangs in frame in our dining room. We were so happy to eat there and look forward to our next opportunity to be in Chicago for another go at it.
Steelhead Roe with watermelon and kaffir lime
Hamachi with West Indies spices, banana, and ginger
Oyster Leaf with mignonette
Scallop with hitachino weizen and old bay
Razor Clam with carrot, soy, and daikon
Yuba with shrimp, miso, and togarashi
English Pea with olive oil, chamomile, and green apple
Mackerel with mango, bergamot flower, and juniper
Wild mushrooms with pine, sumac, and ramp
Hot Potato with cold potato, black truffle, and butter
Short Rib with olive, fermented garlic, and blackberry
Black Truffle Explosion with romaine and parmesan
Agneau with sauce choron, and pomme de terre noisette
Octopus with eggplant, coriander, and red wine
Snow with yuzu
Strawberry with jasmine, basil, and balsamic
Lemongrass with dragonfruit, cilantro, and cucumber
Chocolate with blueberry, honey, and peanut
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