Alinea- who's been?

There was a decent article in the newest Men's Vogue about the head chef there and his culinary point of view. Between that and looking at the restaurant's website, it's definitely an ultra-modern style. I see it's been hyped nonstop since opening, but in my experience the ones with ultra hype are usually ultra disappointments.

Is that the case here? I was surprised that the tasting menu is, given my expectations, reasonably priced at $135. That is pretty much on par with most tasting menu prices at finer restaurants.

It's been an aspirational visit for the past year... unfortunately I graduated from college a year ago and none of my friends will go with.

For what it's worth, I believe Gourmet Magazine voted it best restaurant in America last year. About a month ago the chef/owner was diagnosed with mouth cancer - he's started treatment and is dedicated to keeping Alinea going through the challenge.

Originally Posted by Spencer Young

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About a month ago the chef/owner was diagnosed with mouth cancer - he's started treatment and is dedicated to keeping Alinea going through the challenge.

Wow, that sucks. Hope he gets thru it ok.

Friend has been there and she said it was good very good. It took her about 6 months to get reservations.

There is no menu on what you are getting but you get the menu afterwards.

Hope the owner/chef gets better.

I have not eaten at Alinea, but I ate at Trio when Grant was there and almost four years later I can still describe most of the 8+ courses I ate in detail. He is brilliant and his food was superb. The news about his health is quite sad, but I'm sure he'll pull through.

I feel quite sad for him to be so young, achieved so much yet stricken with such advanced cancer.

I've been a few times, and feel it is the best in the city with wine/alcohol progression. Some will say Trotter's still has the best Chef due to years of excellence while Tru provides some amazing pastries and service few can touch.

I still like the Alinea expereience best. You can get reservations usually within a month to 2 weeks if it's a weekday night such as Wed or Thursday. The part owner is usually there and a really nice guy who's very helpful in making arrangements.

http://www.alinearestaurant.com/page...lery_cuis.html

Tru does have great pastries, but my recommendation to most people is to go there for the dessert only reservations at 11:30 pm. Tramanto's food is great, but it's not for everybody, especially for the price. (I think there are restaurants like Blackbird that represent a much better value)...plus, it's frustrating to be so full when the 4+ courses of heavenly dessert begin.

For those non-Chicagoans, there are some things of note in case you are thinking of coming to Chicago for a dinner at Alinea....

Both Rick Tramanto/Gail Gand (Tru) and Grant Achatz (Alinea) are alumni of Trio which is now sadly defunct. Tramanto also has a more casual prix fixe Italian in the lobby of the Embassy Suites on State which is a superb value. The chef who ran Trio in between their tenures, Shawn McClain also has three restaurants (Green Zebra (raw/vegan), Custom House,and Spring, which is his oldest and most highly acclaimed.

Originally Posted by ChicagoRon

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Tru does have great pastries, but my recommendation to most people is to go there for the dessert only reservations at 11:30 pm. Tramanto's food is great, but it's not for everybody, especially for the price. (I think there are restaurants like Blackbird that represent a much better value)...plus, it's frustrating to be so full when the 4+ courses of heavenly dessert begin.

For those non-Chicagoans, there are some things of note in case you are thinking of coming to Chicago for a dinner at Alinea....

Both Rick Tramanto/Gail Gand (Tru) and Grant Achatz (Alinea) are alumni of Trio which is now sadly defunct. Tramanto also has a more casual prix fixe Italian in the lobby of the Embassy Suites on State which is a superb value. The chef who ran Trio in between their tenures, Shawn McClain also has three restaurants (Green Zebra (raw/vegan), Custom House,and Spring, which is his oldest and most highly acclaimed.


I agree, the only reasons I would go to Tru again is for the pastries which are world reknown from my understanding.

Tru
676 N. Saint Clair St., Chicago, (312) 202-0001.
French, Global/Fusion/Eclectic. Dinner: Mon-Sat. Closed Sunday.


The cheapest way to eat at Tru, the Rick Tramonto and Gale Gand temple, is to skip dinner and just show up for dessert. Tru offers a few late-night reservations, subject to availability, for their three-course dessert tasting menu, which runs $25--a steal considering that a single dessert on the regular menu is $15. In any case, there's no question it would be hubris to have dinner at Tru and then order the dessert tasting (I recommend an early evening salad and a nap). There's a round of "fruit and custard" desserts, followed by a chocolate round: that's a total of eight different desserts for the four of us at the table, and although there were a few misses--the chocolate-port semifreddo was inexplicable--things like the gianduja napoleon with layers of frozen caramel mousse and hazelnut nougatine were breathtaking. To top it off out came a dollhouse-size float of house-made root beer and Kahlua ice cream float, and then--just to be polite--the staff brought by a tray of truffles and a jar of madeleines, then an entire cart of candies and miniature pastries: nougat, lollipops, truffles, macaroons, gelees. At 1 AM I walked out dizzy with sugar and luxury, convinced I'd never want dessert again and grateful that Northwestern University Hospital was across the street.

--Nicholas Day

Originally Posted by Spencer Young

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For what it's worth, I believe Gourmet Magazine voted it best restaurant in America last year. About a month ago the chef/owner was diagnosed with mouth cancer - he's started treatment and is dedicated to keeping Alinea going through the challenge.

He's announced that after intensive chemo at UofC, he's cured of his cancer.

Anyway, not to necropost this thread, but I did.

I'm trying to get a hold of Chef Achatz to see if he would let me do a stagiaireship at his restaurant. In doing some research into Alinea, I found out that his entire kitchen wears Ermenegildo Zegna. How sweet is that?

Originally Posted by kwilkinson

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He's announced that after intensive chemo at UofC, he's cured of his cancer.

Anyway, not to necropost this thread, but I did.

I'm trying to get a hold of Chef Achatz to see if he would let me do a stagiaireship at his restaurant. In doing some research into Alinea, I found out that his entire kitchen wears Ermenegildo Zegna. How sweet is that?
It's a terrific restaurant. One of the top five best dining experiences I've ever had. I also was given a tour of the kitchen, and it's nice.

That's good news about the chef.

Originally Posted by JayJay

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It's a terrific restaurant. One of the top five best dining experiences I've ever had. I also was given a tour of the kitchen, and it's nice.

That's good news about the chef.

It's really amazing how incredibly talented this guy is. I wish I had a couple hundred bucks so I could take my girl to his place next week (well, whenever we could get reservations! lol). Maybe after my next tax refund. I mean, to think that this guy helped come up with the idea for the Anti-Griddle and stuff like that is just nuts.

Originally Posted by kwilkinson

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I'm trying to get a hold of Chef Achatz to see if he would let me do a stagiaireship at his restaurant. In doing some research into Alinea, I found out that his entire kitchen wears Ermenegildo Zegna. How sweet is that?

They are going to want to see some amazing skills from you in order to get into that kitchen. If you do get it your ass will be thoroughly and utterly kicked day in and out. Trial by fire and probably worth 10x your schooling.

Originally Posted by unpainted huffheinz

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They are going to want to see some amazing skills from you in order to get into that kitchen. If you do get it your ass will be thoroughly and utterly kicked day in and out. Trial by fire and probably worth 10x your schooling.

That's what is a little confusing to me. How the hell would I be interviewed? A lot of jobs or chefs have you cook them a dish that would fit in with the style of the restaurant. How does a regular person show skills that would be transferrable to molecular gastronomy?

Anyway, +1,000 on the comment about the experience being worth 10x my schooling. I really don't care if I'm working as a line cook, or the guy who peels the grapes for the PB&J or just a freakin dishwasher. They can have me scrubbing down the equipment all night for all I care. I just want to be there and be a part of something like that.

Matt-- I know you staged at a pretty impressive kitchen after college. What did you do to get it? You have any tips?

My guess is that Achatz only selects people with experience in similar kitchens and there is some word of mouth or personal introductions made. This is one of the top kitchens in the world, so you are like a first semester business school student asking to intern with Ken Griffin. I'm sure such things happen once in a blue moon, but you have to look at it from the other perspective: Why would Grant take a big chance on you in his kitchen?

There are lots of other places in town to check out. Surely your school has a program with contacts in the real world? If not then find a different school.

Originally Posted by unpainted huffheinz

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Why would Grant take a big chance on you in his kitchen?
He wouldn't, in any of my wildest dreams. But that isn't going to stop me from giving him my resume and requesting an interview. I've got to at least do that, to give myself the satisfaction of trying. However, I expect nothing will come of it. That's still not reason enough for me not to try.


You're from Chitown, right? What are some other places you'd recommend?