We have dined at Alinea 15 or 16 times, starting in 2009. We traveled from Canada (Winnipeg to be exact) in anticipation and excitement and were never disappointed. Sure there were highlights - I will never forget the night we dined after I had spent the day at The Aviary as part of a Kickstarter project. There was caviar and blinis and vodka and candles.....And having the tabletop desert for the first time, soon after it was developed and not everyone had the pleasure. I could go on and on.....circumstances have changed for us, but I hold onto hope that we will be back one day.
An incredible read. Maybe the perfect timing for such a pause, and then something completely different. Funny how the world works in that way. Excited for the next paragraph!
We viewed our dining at Alinea as an experience, not a meal, and not to be repeated. I look forward to this rebirth... Maybe we'll return for a new adventure.
Being able to experience Alinea on my family trips back to Chicago has always been one of the highlights. I’ve had a wonderful experience every time, including last year. But a part of me wondered if I was missing something with the world tour. Was there something new in Beverly Hills that we weren’t getting in Chicago. (Yet, Charred and Ramen Egg were as outstanding as anything I’ve ever had there!) Reading this now, it all makes sense, and I am as excited as ever to get to experience it again this summer!
I got the chance to sit at the table in Las Vegas on this past Friday night, and after, saw it as my full introduction into your world. I "met" you via Life, on the Line in 2012, spent time at the Aviary when it was in NY in 2018, and am thankful it came full circle this past weekend with the experience in Las Vegas. Will definitely be in Chicago soon to experience the "home base" (and Next also). Thank you for being you and pushing the limits, and doing YOUR thing. It does truly make this all an amazing experience.
My wife and I have been very fortunate to experience Alinea multiple times. We have been able to introduce it to our friends as well. It is always on our agenda when visiting Chicago and has always been unique and amazing. The floor manager and full staff are fantastic and make you feel as special as the story the meal tells. I cannot wait to turn the page on this next chapter and I encourage everyone to take this journey with Chef. We are so excited. Thank you for sharing your talent, artistry, and vision with us throughout the years and those to come
Since it’s mentioned in the piece, we also actually made a literal restaurant at “Sleep No More” in NYC back around 2014. I worked there - as a performer, not a culinary artist - and was part of the generative process. I’ll never forget the night we tasted Chef’s trial menu. It was fascinating, and I’m writing about it, so pop by.
More importantly, though, the words in this piece struck me hard. Art and Craft always intersect and people will always hit you with false notions of “High” and “Low,” culturally. And then will love you and leave you without a second thought.
Chef Achatz, thank you for posting this. I have read your book, have been to Alinea in the past, and have been a fan of yous and the influence you have had on fine dining worldwide. As an amateur photographer/artist, I can understand the struggle to keep innovating/reinventing yourself vs. continuing doing what you’re good at. I look forward to the evolution of Alinea (and we’ll be back May 15!).
We have dined at Alinea 15 or 16 times, starting in 2009. We traveled from Canada (Winnipeg to be exact) in anticipation and excitement and were never disappointed. Sure there were highlights - I will never forget the night we dined after I had spent the day at The Aviary as part of a Kickstarter project. There was caviar and blinis and vodka and candles.....And having the tabletop desert for the first time, soon after it was developed and not everyone had the pleasure. I could go on and on.....circumstances have changed for us, but I hold onto hope that we will be back one day.
An incredible read. Maybe the perfect timing for such a pause, and then something completely different. Funny how the world works in that way. Excited for the next paragraph!
We viewed our dining at Alinea as an experience, not a meal, and not to be repeated. I look forward to this rebirth... Maybe we'll return for a new adventure.
Being able to experience Alinea on my family trips back to Chicago has always been one of the highlights. I’ve had a wonderful experience every time, including last year. But a part of me wondered if I was missing something with the world tour. Was there something new in Beverly Hills that we weren’t getting in Chicago. (Yet, Charred and Ramen Egg were as outstanding as anything I’ve ever had there!) Reading this now, it all makes sense, and I am as excited as ever to get to experience it again this summer!
I got the chance to sit at the table in Las Vegas on this past Friday night, and after, saw it as my full introduction into your world. I "met" you via Life, on the Line in 2012, spent time at the Aviary when it was in NY in 2018, and am thankful it came full circle this past weekend with the experience in Las Vegas. Will definitely be in Chicago soon to experience the "home base" (and Next also). Thank you for being you and pushing the limits, and doing YOUR thing. It does truly make this all an amazing experience.
Fabulous read. Some great chefs are also great thinkers/philosophers… I felt that way while reading this piece.
My wife and I have been very fortunate to experience Alinea multiple times. We have been able to introduce it to our friends as well. It is always on our agenda when visiting Chicago and has always been unique and amazing. The floor manager and full staff are fantastic and make you feel as special as the story the meal tells. I cannot wait to turn the page on this next chapter and I encourage everyone to take this journey with Chef. We are so excited. Thank you for sharing your talent, artistry, and vision with us throughout the years and those to come
“To trust that the work knows where it is going even when you don’t. “. It’s the same for painting.
This is gorgeous. Amazing read.
Since it’s mentioned in the piece, we also actually made a literal restaurant at “Sleep No More” in NYC back around 2014. I worked there - as a performer, not a culinary artist - and was part of the generative process. I’ll never forget the night we tasted Chef’s trial menu. It was fascinating, and I’m writing about it, so pop by.
More importantly, though, the words in this piece struck me hard. Art and Craft always intersect and people will always hit you with false notions of “High” and “Low,” culturally. And then will love you and leave you without a second thought.
Achatz is a genius and we are lucky to have him.
Chef Achatz, thank you for posting this. I have read your book, have been to Alinea in the past, and have been a fan of yous and the influence you have had on fine dining worldwide. As an amateur photographer/artist, I can understand the struggle to keep innovating/reinventing yourself vs. continuing doing what you’re good at. I look forward to the evolution of Alinea (and we’ll be back May 15!).
Hi Sam’s husband. Glad to have you here ❤️
happy 21st bday alinea 🥳
So happy you’re here
Great writing. You are an inspiration.
Brilliant piece, Chef. Ive been in only 5x,. each with memories to last a lifetime,. spectacular culinary theater. Can’t wait to return...
Congrats!