Alinea (restaurant)
Alinea is a restaurant in Chicago that has been awarded three stars by the Michelin Guide since 2010 . Chef Grant Achatz runs the restaurant, which specializes in molecular cuisine , together with Nick Kokonas.
history
The restaurant opened on May 4, 2005. The typographic character Alinea was chosen as the name to symbolize new ideas in the art of cooking. It is used as a symbol for example on the napkins and the menu of the restaurant. The Wall Street Journal described it in 2008 as the most radical restaurant in the United States ("the country's most radical restaurant"). In 2010, the restaurant received three stars in the first edition of the Michelin Guide dedicated to Chicago.
Sam Sifton of the New York Times reported on the occasion of the award ceremony that reservations had to be made more than a month in advance and a fee had to be paid in the event of no-show. In the same year, Achatz stated that the restaurant would make a million dollars in profit in a good year. In 2011, the Alinea was the only three-star restaurant in Chicago. In autumn 2012, the Alinea and Eleven Madison Park , a restaurant in New York also awarded three stars by the Michelin Guide , swapped their kitchens for five days each .
menu
The Wall Street Journal wrote in 2008 that the meal lasted around four hours and contained 25 courses. Only at the end does the customer receive the menu card of the evening. The courses are grouped around individual common ingredients and are more like appetizers. The card is intended as a souvenir. A vegetarian menu can be served upon prior request. In 2010, a meal for two including matching wines and excluding tips cost $ 790.
One of the classics in Achatz's kitchen is the black-truffle explosion, which he has been working on since his employment at The French Laundry and it was also served in the Trio, his previous place of work. It is a raviolo , the contents of which explode in the mouth when chewed and therefore taste particularly intense.
Personnel and equipment
The clothing of the staff comes from Ermenegildo Zegna . The menu card has a special design: a bubble element separates the name of each course from the description of the essential aromas and the associated wines.
architecture
Both the interior and the exterior of the restaurant are described as minimalist. The facade does not reveal the name of the restaurant.
The Alinea is located in the middle building
The menu from May 26, 2012 with 18 courses
Grant Achatz while serving
Awards (selection)
- Best Restaurant in North America - 2010 & 2011 San Pellegrino World's 50 Best Restaurants Awards
- 3 Michelin stars since 2010
- Best Chef in the United States (2008): Grant Achatz - James Beard Foundation
literature
- Grant Achatz: Alinea , Ten Speed Dress, Berkeley, California 2008. ISBN 978-1580089289
- Grant Achatz, Nick Kokonas: Life, on the Line: A Chef's Story of Chasing Greatness, Facing Death, and Redefining the Way We Eat , Gotham Books, New York 2011. ISBN 978-1592406012 (In the second edition 2012 with a new afterword. )
Web links
- Restaurant website
- YouTube channel of the restaurant (English)
Individual evidence
- ↑ http://www.facebook.com/alinearestaurant/info
- ↑ a b c https://content.time.com/time/magazine/article/0,9171,2036155,00.html
- ↑ a b c http://online.wsj.com/article/SB122911869435602737.html
- ↑ a b http://www.nytimes.com/2010/11/17/dining/17alinea.html?_r=0
- ↑ http://chicago.cbslocal.com/2011/11/17/alinea-stands-alone-in-chicago-michelin-guide/
- ↑ Madison Parl and Alinea on Nytimes.com
- ↑ http://www.bloomberg.com/news/2011-04-27/alinea-s-sublime-chemistry-l2o-s-toro-top-chicago-list-review.html
- ↑ https://content.alinearestaurant.com/html/pages/collaborate/collaborate_top.html ( page no longer available , search in web archives ) Info: The link was automatically marked as defective. Please check the link according to the instructions and then remove this notice.
