yellow truffle

Since there is so much to talk about, I need to make multiples postings (environment, menu and courses). THE ENVIRONMENT The last time Chef Grant Achatz worked in a kitchen of a restaurant was July 31, 2004. This became the last night at Trio for chefg as well as what may be his last kitchen table. Nine months later, he's back to present some of his latest ideas at Alinea (in case you missed it, you can follow the progression at The Alinea Project forum). Opening night was Wednesday, May 4th, and 50 (or so) lucky souls were able to experience his fare. I was in a party of three. Upon getting to the restaurant, only an address mounted onto the exterior facade tells you where you are. There is no signage, except for the removable free-standing valet parking sign. No hours of operation, no deliveries at back, no we accept Visa/MasterCard. As you open the full height doors, you find yourself within the entry vestibule. At this point, there is no signs or anyone telling you what to do. You must move through the space until you get to the opposite side where a couple of solid opaque sliding doors (reminiscent of Star Trek) open as you trigger the motion sensor. Moving through the doors, the space opens up to reveal the grand staircase (ultra modern) and a greeter is there to assist with your reservation (we were set for 6:15). Right now you are standing along the main axial circulation space. To your left is one of the three dining rooms (the other two are located upstairs) and to the right is the maitre d's station, restroom and the entrance to an open kitchen. Even though there are benches for waiting, the open kitchen design invites the guests to take a closer look, sort of like a light at the end of the tunnel. The kitchen is a cool white room (probably fluorescent lighting, or highly reflective surfaces, or everyone wearing white) and the dining spaces a warm white (incandescent lighting, or all the staff wearing dark attire). While sanding there we were able to view the controlled chaos occurring within and had the opportunity to chat it up with chefg. We would be seated in the lower dining room at a 4-top located next to the staircase. The tables are exposed dark wood veneer accompanied by a light colored chair with armrests. I must say these chairs are comfortable. Comfortable enough to spend 7 1/2 (seven and a half) hours on it. Upon sitting down, the napkin with the Alinea mark embroidered, is on the dark table. The traditional white on white elements is gone from this presentation and is a welcome site. I think the dark table will act as a wonderful platform for the white porcelain dishes and what ever light colored items find their way onto the table. Underneath the napkin is a metal disk that will be used for a course later on in the evening. This leaving of items on the table to be admired is found again with the table center piece. A few longitudinally cut pieces of ginger held together with shinny metal dowels adorns us. This too will be used in a later dish, although we want to play with the it. It just begs to be touched, and of course we take our turns examining it as if we never seen ginger before. Observing the room you can see the amount of ambient light supplied by the windows at the other side, where bench style seats line the wall. The artificial light is provided with ceiling mounted spot lights and a lamp on the credenza. During our 7.5 hour experience, it was difficult to notice night fall because of the led fixtures, located along the window wall, produced sufficient room light to make the space seem evenly lit. The installation of the Audio Spotlight did not make it into the first night of Alinea. Next up, THE MENU.

Do tell how people were in your party and where were you sat.

Please bear with me. I should have an in-depth account in a few hours (read. I am at work). Here is another image to tie you over until then.Alinea's main stair.

Alinea's foyer. Where do we post for comments on the restaurant from a diners perspective? Is this the best place?

- GO -

Readers comments.

Roadhouse, deli, what is this. Is this not the same place? Is it in the same 'compound'? Ehh, go have a reuben.

And if you go to Zingerman's, you must try the Blenheim Ginger Ale (get the hot or spicy version).

I vote for Zingerman's. If you remember a few years ago, a restaurant in Chicago called Winkelstein"s (sp?), same kinda of place. I believe that it was the same owners.

Hey elfin, do they deliver? I am too lazy to leave the comfort of my aeron chair.

For all you lushes: $4 Mai Tais on Monday.You rang?!? Is this at the Chicago location only? This I do not know. Might want to call them. For your weekly Mai Tai fix, Thursdays at Trader Vics also does a $4 Mai Tai. Then on Friday go to Mambo Grill for their half priced Mojitos. Fetch me my diet pills and call the police! LMAO! Plan out your week with restaurant specials from Unbeatable Bargins courtesy of Metromix.But do confirm first. The linked article is dated 4/30/03...Mr. Suburban, maybe its time to start an updated eG thread of the Heartland's restaurant dining specials.

For all you lushes: $4 Mai Tais on Monday.You rang?!? Is this at the Chicago location only? This I do not know. Might want to call them. For your weekly Mai Tai fix, Thursdays at Trader Vics also does a $4 Mai Tai. Then on Friday go to Mambo Grill for their half priced Mojitos. Fetch me my diet pills and call the police! LMAO! Plan out your week with restaurant specials from Unbeatable Bargins courtesy of Metromix.

For all you lushes: $4 Mai Tais on Monday.You rang?!? Is this at the Chicago location only? This I do not know. Might want to call them. For your weekly Mai Tai fix, Thursdays at Trader Vics also does a $4 Mai Tai. Then on Friday go to Mambo Grill for their half priced Mojitos.

For all you lushes: $4 Mai Tais on Monday.

You guys are a bunch of nerds.

Is there allot of Japanese peeps there in Cleveland? Ethnically speaking, who are the top three? If you get the Japanese menu, you get some really interesting (tasty, but not for the masses, although eG folks would love this place) dishes. Yeah, the place is small and smoky. Glad you enjoyed.

That sounds interesting. From the American Profile:

I'll fight you BOTH for them!How about we take on corner each. Everybody else gets the center.

Looking at your avatar, NancyH = Food Heaven? ne? So how about Japanese cuisine. Torishin (isakaya = japanese tapas) 1584 S. Busse Rd. Mt. Prospect, IL 60056 847-427-4590 Serious Japanese restaurant. For an adventure, their menu is in Japanese, although they may have an English menu. It has always been an experience every time I go there. Located next suburb over. Sushi Station (kaiten sushi = sushi on conveyer belts) 1641 Algonquin Rd Rolling Meadows, IL 60008 847-593-2450 Food is good and midwest-fresh. Also located close to Arlington Heights.

The thinner, the better. ChefG had the thinest and smallest slice of pizza I ever had. You would have to use a micrometer to measure the thickness of it.

It seems that we are focused on "square cut" pizza, on a rectangular base, that is prepared thick. Perhaps the questions should be: Is the round thin crust pizza, that is cut into squares, a Heartland phenomenon? Just like the blue cheese stuffed olives to garnish a martini.

Is your Nonna-in-law from Sicily? I believe they call this a Sicilian Pizza.

For those city dwellers, there is no need to go all the way to Evanston. See below.

I wonder if they have to go. I want more high end restaurants with to go options.

Thanx for the appetizing report. I must try this Shepherd's Pie when I go. Seems like a seasonal thing. Big fan of the squash. Was this dish expensive? And what was your cocktail?