Live from Chicago: It’s uh-LIN-eeya…
Now that we’ve got that out of the way, on to the experience.
Anyone who has read – and/or dared to cook anything from – the Alinea cookbook knows that this revered Chicago establishment is on the cutting edge of culinary science. A.K.A. “don’t try to cook this unless you have a $4000 Pacojet and a steady supply of chemicals that might get you added to an FBI watch list”. Chef Grant Achatz has made quite a name for himself as someone who creates dishes like “Hot Potato Cold Potato”, which sounds cutsie but is in fact a NASA-level culinary invention. One of the coolest parts of the evening was our approach. The building has an unassuming black facade with no sign. Like NO SIGN AT ALL. Luckily, my sister-in-law lives close-by so she knew this fact. As we approached from a block away, a coat-wearing stranger cut in front of us, walking slowly. I was concerned until I realized he was in fact the doorman, who somehow sensed that we were destined for Alinea’s hallowed halls, and escorted us in. Started creepy, ended cool.
The restaurant is very elegant and simple. There is minimal decor (trust me – the food is enough) and there is no music. Not even a subtle background tinkle. So, if there’s a lull in your conversation, which is bound to happen during a 4 1/2 hour dinner, it’s a serious lull. On to the food.
Wait – no. On to the staff. Super friendly, super chic, super funky, super knowledgable. Just super great all-around. Ok – now on to the food.
We ordered the “Tour” menu, which is 24 courses. Not a type-o. It’s 24 courses. We naturally had to request the wine pairings because why bother eating 24 exacting courses without the perfect vino? We were not disappointed with the restaurant’s choices. Spot-on and always exceptional. Plus, the gentleman in charge of pouring and explaining the wines was a real gem. And his hair was outrageously cool. Wish I had a photo.
Each course was a work of art, literally. By course, I really mean a bite or so. Some courses I liked more than others (yeah to the Black Truffle Explosion, not-so-yeah to the Sea Urchin mousse, served in its own sad carcass). Each was a feast for the eyes. The Brook Trout was splendid and it was served with local caviar hand-harvested by the chef. It was a little intense for my blood, but my husband was in fish roe heaven.
One of the most memorable courses was the “Tomato”, not because it was my favorite to eat but because it was my favorite to experience. We were first presented with a large centerpiece bowl filled with hot stones, tomato vines, and basil “to simulate the aromas of working in the garden”. Bingo! This fascinating touch made the entire course.
One of the dessert courses stood out – not only because they covered our table with a sheet of stretchy silicone and then poured berries, liquid nitrogen-frozen ice cream, and various accompaniments all over it, but because Chef Achatz himself was the pourer of said goodies. It was neat to see him in person – a true culinary artist.
The final touch was a sheet recapping the entire meal, including wines. Not only was everything listed, but each course is illustrated by a graphical representation of flavor intensity, sweetness, and portion size. So cool, Alinea people!
Overall, an amazing experience that I am so glad I had. The food was of course over-the-top, precious, and highly involving. The wines rocked my world. This was not a stuff-your-gullet, stumble home kind of meal. Alinea puts on a great show – part dinner, part theater for 4 1/2 hours and 24 courses.