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Alinea is a restaurant in Chicago opened in 2005. Its chef /owner, Grant Achatz, is known for his preparations and deconstructions of classic flavors. It has included a peanut butter and jelly composed of a single, peeled grape, still on the stem, encased in peanut butter and wrapped in paper-thin brioche.

Eaterfrom Eater

Alinea Madrid: Grant Achatz and Team Take Up Residence in Spain

What happened while Noma was in Australia: Chicago's Alinea ran away to Spain.

Foursquarefrom Foursquare


Chicago // Alinea Restaurant in 1723 N. Halsted St., Chicago, IL 60614 // Grant Achatz (molecular gastronomist). Get reservations WAY in advance

Elite Traveler Interviews: Best Restaurant in the World: Elite Traveler interviews Chef Grant Achatz of Alinea

Alinea, Chicago -- Who needs a meal followed by a show when you can have both together? That's because eating at Alinea, which involves around 20 courses over about three hours, is more than simply dinner—it's culinary theater

Alinea restaurant in Chicago, IL - this particular experience is a shot of celery juice with basically a delicate ball of white chocolate (it's a little more complex than that) containing apple juice that bursts in your mouth, topped with celery leaves. 25th birthday trip, anyone?

A Life Worth Eatingfrom A Life Worth Eating

Alinea Revisited

At Alinea in Chicago they plate the whole table at times. Now tops my list of restaurants to eat at before I die..

TripAdvisorfrom TripAdvisor


Alinea, Chicago: See 885 unbiased reviews of Alinea, rated 4.5 of 5 on TripAdvisor and ranked #1 of 8,781 restaurants in Chicago.

cool. Next: Quail egg & anchovy [notes to self: love the composition... sous vide an egg and create a hollandaise gel + chunk of pork belly?]

Serious Eatsfrom Serious Eats

Meet & Eat: Grant Achatz

Grant Achatz - Not into molecular gastronomy, but admire his strength, imagination and determination


Molecular Gastronomy: Putting Science on a Plate

Hot Potato, Cold Potato After removing the skewer, the hot potato, along with the black truffle shaving, butter cube, parmesan cube, and slice of chive drop into the cold potato puree. The serving dish is made of wax.