Alinea, the modernist tasting-menu restaurant marking a milestone 20th anniversary this week, remains the most important fine dining establishment in Chicago, but it’s not at its best. Chef Grant Achatz is far from resting on his laurels in Lincoln Park. He and his team are industrious. They’ve retained three Michelin stars since the guide debuted here in 2011. Yet after two dinners at nearly $500 each, Tribune food critic Louisa Kung Liu Chu was left wondering why so many dishes were so salty or so sweet or left the aftertaste of so much black truffle. Tap on our bio link to read more. ----- Photo 1: Executive chef Douglass Alley creates the Balloon course at Alinea on April 30, 2025. Photo 2: Portions of the Fossilized Humita Bone course wait to be plated in the kitchen. Photo 3: Chef Grant Achatz of Alinea. Photo 4: Socarrat, the coveted scorched rice in paella, is served with softly shredded rabbit leg and aromatic sofrito aioli, plus a fantastically crunchy bomba rice cracker and apple cider. Photo 5: Italian Ice with a classic poire prisonnière, or imprisoned pear. Photo 6: Guests experience the Fire course in the Gallery. Photo 7: Chef Jen Warnicke prepares the Fizz dessert. ? Louisa Kung Liu Chu / Chicago Tribune ?️ E. Jason Wambsgans / Chicago Tribune / @ejwamb
May 6, 2025
Alinea, the modernist tasting-menu restaurant marking a milestone 20th anniversary this week, remains the most important fine dining establishment in Chicago, but it’s not at its best.
Chef Grant Achatz is far from resting on his laurels in Lincoln Park. He and his team are industrious. They’ve retained three Michelin stars since the guide debuted here in 2011.
Yet after two dinners at nearly $500 each, Tribune food critic Louisa Kung Liu Chu was left wondering why so many dishes were so salty or so sweet or left the aftertaste of so much black truffle.
Tap on our bio link to read more.
-----
Photo 1: Executive chef Douglass Alley creates the Balloon course at Alinea on April 30, 2025.
Photo 2: Portions of the Fossilized Humita Bone course wait to be plated in the kitchen.
Photo 3: Chef Grant Achatz of Alinea.
Photo 4: Socarrat, the coveted scorched rice in paella, is served with softly shredded rabbit leg and aromatic sofrito aioli, plus a fantastically crunchy bomba rice cracker and apple cider.
Photo 5: Italian Ice with a classic poire prisonnière, or imprisoned pear.
Photo 6: Guests experience the Fire course in the Gallery.
Photo 7: Chef Jen Warnicke prepares the Fizz dessert.
? Louisa Kung Liu Chu / Chicago Tribune
?️ E. Jason Wambsgans / Chicago Tribune / @ejwamb
Chef Grant Achatz is far from resting on his laurels in Lincoln Park. He and his team are industrious. They’ve retained three Michelin stars since the guide debuted here in 2011.
Yet after two dinners at nearly $500 each, Tribune food critic Louisa Kung Liu Chu was left wondering why so many dishes were so salty or so sweet or left the aftertaste of so much black truffle.
Tap on our bio link to read more.
-----
Photo 1: Executive chef Douglass Alley creates the Balloon course at Alinea on April 30, 2025.
Photo 2: Portions of the Fossilized Humita Bone course wait to be plated in the kitchen.
Photo 3: Chef Grant Achatz of Alinea.
Photo 4: Socarrat, the coveted scorched rice in paella, is served with softly shredded rabbit leg and aromatic sofrito aioli, plus a fantastically crunchy bomba rice cracker and apple cider.
Photo 5: Italian Ice with a classic poire prisonnière, or imprisoned pear.
Photo 6: Guests experience the Fire course in the Gallery.
Photo 7: Chef Jen Warnicke prepares the Fizz dessert.
? Louisa Kung Liu Chu / Chicago Tribune
?️ E. Jason Wambsgans / Chicago Tribune / @ejwamb
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