[prashant]

Very nice review Brian and congratulations on your 21st. Were those the normal parings or the 'premiums'?

If anyone's interested in a report of a vegetarian Tour at Alinea, I'd be happy to provide one after my wife and I dine there on the 25th of August.

[xdrixn]

Bryan, Do you remember the details rhubarb dish?

[logicalmind]

prashant, on Jul 22 2007, 10:11 PM, said:

If anyone's interested in a report of a vegetarian Tour at Alinea, I'd be happy to provide one after my wife and I dine there on the 25th of August.

What a coincidence, my wife and I will be dining there on the 25th of August as well.

[cpl55]

Hi, everyone -

I am headed to Chicago at the beginning of August, and have secured a table at Alinea on August 4 - taking my parents there to celebrate their 40th anniversary.

I couldn't be more excited, and am thrilled to have booked such a monumental experience to celebrate with my folks. We live in the SF Bay Area, and none of us have been to Alinea yet!

For those of you who have been there, I have a couple of questions - is there an optimal place, upstairs or downstairs, to request seating? (not that I have any kind of "pull", but the host staff has been very gracious when we've spoken on the phone, so I figure it doesn't hurt to ask...)

For a special occasion such as this, is there anything in particular I should request/order? (We're planning to do the Tour.)

As far as the wine pairing goes - is it worthwhile? Let me explain our bias - my husband and I (and to some extent my parents), though we are pretty "into" wine, have a general lack of appreciation for even the best Reislings, as well as other sweet whites (with the exception of dessert wines). Just don't enjoy them very much. Usually, when we've been to high-end restaurants (most recently, Charlie Trotter's "C" in Los Cabos) we end up with at least one course paired with a Reisling or Gewurtztraminer. (And though I think almost any ingredient or wine can be right if masterfully paired, I just haven't experienced that synergy with Reislings.)

We also tend to prefer reds for most things, though we do enjoy certain whites with lighter courses. At Manresa (our local up-and-comer in our hometown, which recently scored a Michelin star. I highly recommend it!) we ordered bottles of a couple whites and reds and instead of the wine pairing and were pleased. Given all of these idiosyncracies, do you think we'll be making a huge mistake if we forego the wine pairing?

I really appreciate any thoughts, thank you!!!

Christina

[gfron1]

xdrixn, on Jul 23 2007, 10:01 AM, said:

Bryan, Do you remember the details rhubarb dish?

Here's my account of the same item from early May

Quote

The other six items were variations on the rhubarb theme. Eaten from left to right, they were: Crispy rhubarb "leather," possibly freeze-dried. A piece of candied rhubarb, served on a pin (they liked using these pins for small items to be eaten by hand). A rhubarb mousse served on a curry leaf -- I don't remember what the little crystallized pieces were in that bite, but we scraped it off the leaf with our teeth, which was fun. Coconut and rhubarb with a sprig of mint (I think). Rhubarb ice cream, skewered on a longer pin. And, finally, a more-complex bite, with a foam and a sprig of dill (?) on top.

[gfron1]

Christina,

My thoughts on your questions. First, being your first time the rooms won't matter. I was downstairs, BryanZ said he was upstairs - we both had good experiences. The lighting changed while we were there and there was minimal noise and distraction, so don't worry about that rooms.

As far as special requests, unless there are dietary needs, just sit back and enjoy the ride. They are masters at what they do. If you like something, give them a "mmm...." If you don't like something make a frumpled face. The servers watch for this and will respond as appropriate.

And I really enjoyed the wine pairing. I'm in no way a wine efficianado - I either like it or I don't, and I don't know that before Alinea I really understood what it meant to pair wines with foods (I thought I did, but clearly I didn't). With only one exception, I was wowed by the pairings...not just okay, but wowed. BTW, we did the wine pairing upgrade.

[BryanZ]

I went standard on the pairings. I don't have all that much experience with pairings but was most impressed with the variety of what I was served.

[ulterior epicure]

cpl55, on Jul 23 2007, 11:25 AM, said:

Hi, everyone -

I am headed to Chicago at the beginning of August, and have secured a table at Alinea on August 4 - taking my parents there to celebrate their 40th anniversary.

I couldn't be more excited, and am thrilled to have booked such a monumental experience to celebrate with my folks. We live in the SF Bay Area, and none of us have been to Alinea yet!

For those of you who have been there, I have a couple of questions - is there an optimal place, upstairs or downstairs, to request seating? (not that I have any kind of "pull", but the host staff has been very gracious when we've spoken on the phone, so I figure it doesn't hurt to ask...)

If I had a choice, having been seated both upstairs and down, I would prefer, in order:

1. Downstairs.
2. Upstairs "front room."
3. Upstairs "back room."

The upstairs, generally, is a little more frenetic - there are more tables and parties, IIRC. The downstairs had a more intimate feel, for me.

[BryanZ]

I would actually suggest, however, that the downstairs feels a little bit disconnected from the "rest" of the restaurant.

There are also kind of like three rooms upstairs. One to the right, one immediately to the left, and one further to the left. I probably like the one to the right the most. The middle is nice and bright but feels like a hallway. The far one is more private but is darker and in the same room as the entrance to the restrooms and kitchen support area (i.e. plates, glasses, chairs, etc)

This post has been edited by BryanZ: 23 July 2007 - 10:12 AM

[chefg]

I wanted to personally report that I have been very recently diagnosed with an advanced stage of Squamous Cell Carcinoma of the mouth. I have consulted several prominent physicians and will likely begin aggressive treatment within the next few weeks. I remain, and will remain, actively and optimistically engaged in operations at Alinea to the largest extent possible. Alinea will continue to perform at the level people have come to expect from us -- I insist on that. I have received amazing support from friends, family, and everyone who has thus far been told of the disease, and I look forward to a full, cancer-free, recovery.

[Moderator's Note: If you would like to share your wishes for Chef Achatz's quick return to health, you can do so by clicking on this link, which will take you to a Member News topic devoted to the subject. -- CA]

This post has been edited by chrisamirault: 23 July 2007 - 05:14 PM

[ulterior epicure]

BryanZ, on Jul 23 2007, 12:11 PM, said:

I would actually suggest, however, that the downstairs feels a little bit disconnected from the "rest" of the restaurant.

True, but maybe for the same reasons, it felt a little more intimate, to me.

Quote

There are also kind of like three rooms upstairs.  One to the right, one immediately to the left, and one further to the left.  I probably like the one to the right the most.  The middle is nice and bright but feels like a hallway.  The far one is more private but is darker and in the same room as the entrance to the restrooms and kitchen support area (i.e. plates, glasses, chairs, etc)

Yes, BryanZ describes the layout more appropriately. His "right" was my "front." His "far left" was my "back." There was also a "middle" room, which I also felt was like a hallway.

[prashant]

logicalmind, on Jul 23 2007, 09:18 AM, said:

What a coincidence, my wife and I will be dining there on the 25th of August as well.

How cool! Please do say Hi. We're booked at 6:15.

[avant-garde]

Apologies if this has been asked before, but I just made reservations and forgot to ask if the price of the tasting menu includes wine? Can anyone answer this please?

[gfron1]

I believe its on their website, but I had the full tour plus the upgraded wine and it was around $600 per person with a generous (slightly alcohol induced) tip.

[san]

unless it changed recently the menu price includes food only; the standard wine pairing was approximately 2/3 the cost of the menu price

[hshiau]

I've got reservations next Wednesday at 9:15pm. It seems a bit late to be doing the Tour but I'm not in Chicago often enough to not do it. Really looking forward to it.

There is a chance I might need a couple of more people to fill a four top if anyone is interested.

[BryanZ]

Make sure they know you want to do the Tour in advance.


ETA: I think the standard wine pairings were $150.

This post has been edited by BryanZ: 02 August 2007 - 04:05 PM

[chefAZ]

Hey just thought I would post an update about Chef Achatz.....

http://leisureblogs....z-is-in-th.html

I am happy to see he is doing better and in the kitchen! I am going to Alinea in one week for a stage and hope he is there........and kicking ass!

[docsconz]

chefAZ, on Aug 24 2007, 09:49 PM, said:

Hey just thought I would post an update about Chef Achatz.....

http://leisureblogs....z-is-in-th.html

I am happy to see he is doing better and in the kitchen! I am going to Alinea in one week for a stage and hope he is there........and kicking ass!

Great news that he is dealing with the chemo so well. I am still very much hoping that even with the radiation that is coming that he will feel well enough to attend the Starchefs International Chefs Congress in NYC next month. He remains on the scheedule, but ultimately it will depend on how he is feeling.

[ronnie_suburban]

docsconz, on Aug 24 2007, 09:45 PM, said:

chefAZ, on Aug 24 2007, 09:49 PM, said:

Hey just thought I would post an update about Chef Achatz.....

http://leisureblogs....z-is-in-th.html

I am happy to see he is doing better and in the kitchen! I am going to Alinea in one week for a stage and hope he is there........and kicking ass!

Great news that he is dealing with the chemo so well. I am still very much hoping that even with the radiation that is coming that he will feel well enough to attend the Starchefs International Chefs Congress in NYC next month. He remains on the scheedule, but ultimately it will depend on how he is feeling.

Doc,

I'm sure you'll be pleased to read this additional update about chefg, which was posted by Michael Ruhlman at his web site:

Quote

News for Grant Achatz Fans and Friends
I was able to have breakfast with Grant Achatz on Saturday and was delighted to see him looking strong and fit.  You’d scarcely know he was battling anything at all, let alone going through chemo to treat squamous carcinoma of the mouth.  He was at ease, confident and determined. As he always is.  And he ate one of Nookie’s enormous omelets.  Best news of all: doctors say treatment is exceeding expectations.

=R=

[gagit]

Guys, what do suggest the 12 course or the 20 course menu,I really like to enjoy what I eat rather just swallow like el bulli style.

[jesteinf]

I'll give you my standard answer to this question. If you don't envision yourself going back to Alinea for awhile (if at all), then get the Tour. If you think you'll be back, go for the shorter menu.

Personally, I prefer to get the shorter menu and allow the kitchen to add a few courses of their choosing.

[gagit]

jesteinf, on Sep 5 2007, 10:47 PM, said:

I'll give you my standard answer to this question.  If you don't envision yourself going back to Alinea for awhile (if at all), then get the Tour.  If you think you'll be back, go for the shorter menu.

Personally, I prefer to get the shorter menu and allow the kitchen to add a few courses of their choosing.

thanks, I feel the same way the 12 course certainly will be give me a taste of the chef,the last 20 courses out of 30 I had at El Bulli were for for show not to enjoy.

[daisy17]

We chose the Tour when we went to Alinea at the end of July. I knew that I wasn't likely to go back, anytime soon at least, and wanted to experience as much as possible. I had to REALLY slow down about 2/3 of the way through, but my companion made it to the end. I think the wine pairing was what did me in. I don't regret doing the Tour though, it was beyond spectacular!

[Renka]

Renka, on Nov 16 2006, 04:11 AM, said:

Just a quick post regarding the lovely dinner (yes, the tour) I just completed at Alinea.  Besides being in a room that ended up being filled with Canadians (and a few pride and joys of Toronto sitting at the "rock star" table next to mine), having the attentive and wonderful service of Olivia and Jason (and Eric  ), I was treated to a special first edition/made for me (the person allergic to chocolate) Butternut Squash dessert (to replace the chocolate course).

Butternut squash:
Honey and brioche puree
Toasted brioche crumbs
Grapefruit pulp and gelee
Raisin verjus sorbet
Chilled brioche soup

Kudos to Chef Achatz for coming back to the Alinea kitchen after a long day and participation at the Food & Wine Expo and for being so attentive to my allergy/dessert replacement request.  Chef Achatz's creativity and effort at a moment's notice from this first experience of mine, deems him much respect in my (amateur) opinion.

I suppose I should have attached an image of the creation I mentioned:


Has this dessert been developed on since my visit in November?

The rest of the images from the tour could be found here.

[tetsujustin]

I'm heading back to chicago next week and was able to snag an early 5 PM reservation on sunday. Unfortunately they told me I couldn't do the tour, which I understand, and might be better because I'm easing my girlfriend who's coming with me into this. She's had tasting menus, but not anything of this sort of stature/style of cuisine. Plus I did the tour last year with my friend, and even though I had a great time, I think if the lady is happy, then I'll be happy. I'm also really interested to what Chef Achatz is going to do because she's also a pescetarian (and she noted that on the reservation), so I hope they do a good job because we've gone to restaurants before and she told them about it ahead of time and we often get just pan seared fish and line veg that don't match flavors or lots of pasta, risotto, and polenta.

but I'm sure they'll wow her like they did with me.

I'll report back (but without pictures, sorry, I've found that it just cuts into my own enjoyment.)

[chefAZ]

Hi everyone, just wanted to post my wonderful meal at Alinea. Everything was perfect and service was flawless. Please forgive my poor photography!


1st Course - Surf Clam - Chilled Nasturium Soup


2nd Course - Ayu - Sesame Pudding - Watermelon - Crispy Spine/Skin - Kombu


3rd course - Sassafras - Apple


4th Course - Tomato - Plum - Rosemary - Hazelnut - Harwood smoke pillow


5th Course - Lobster - Fennel - Fennel Pollen Gel (on the pin) Floral & Orange Vapor.


6th Course - Short Rib - Guiness - Peanut Pudding - Fried Broccoli


7th Course - Hot Potato - Cold Potato - Black Truffle


8th Course - Wagyu Beef (the real deal from Japan) - Matsutake Mushrooms


9th Course - Black Truffle Explosion, lives up to its name!


10th Course - Lamb - Consome - Peas - Morrels - Yoghurt


11th Course - Raspberry Transparecy - Rosepetal chips - Powdered Yoghurt


12th Course - "Gift from the Chef" - Foie Gras - Cinnamon Puff - Apple Pate de Fruit


13th Course - Guava - Avacado & Brie Terrine - Basil Ice - Rum Sphere - Guava moose - Carbonated Guava Juice......poured table-side.


14th Course - Licorice Cake


15th Course - Chocolate - Soy Marshmellows - Passion fruit - Rice Pudding - Lemongrass Ice


16th Course - Caramel - Meyer Lemon - Cinnamon Perfume

Like I, and lots of others, have said before.....Outstanding Meal.....Alinea is truly a special Place.

[gfron1]

Where's the rest of the courses!

Seriously...the short ribs was my least favorite of the courses (back in May), and I've heard other criticisms about it. I wonder if they've improved it, or if not, why its still around. How about that truffle explosion - incredible!

[chefAZ]

gfron1, on Sep 14 2007, 12:24 PM, said:

Where's the rest of the courses!   

Seriously...the short ribs was my least favorite of the courses (back in May), and I've heard other criticisms about it.  I wonder if they've improved it, or if not, why its still around.  How about that truffle explosion - incredible!

That is strange because the Short Ribs are really delicious! What is it that you dont like about it?
The truffle explosion was great....I accidentally squirted some out on the table, I guess I didnt close my mouth tight enough! woops!!

[gfron1]

Wow, you're asking me to support my claim (with 4 months of memory loss)...

As I recall, the flavors weren't pronounced, nor were they interesting. I felt like I could have been sitting in a recliner watching football...which wasn't what I wanted on that night. Quick note - its not that it wasn't good, but it didn't live up to the other courses in my opinion.

Here's what I said in my blog back then:

Quote

The young man who brought this course to the table said it contained "everything you could want" -- beer, peanuts, and short ribs. Unfortunately, the idea was better than the final product. The square is a Guinness gelée, and there was a lighter beer in the sauce (sort of a Black and Tan effect). Although the individual elements were top-quality -- the short ribs were good, the herbs were delicious, and the textures were nice -- the overall product was sort of muddied. I think this was both of our least favorite course.