Description

The most anticipated local restaurant opening of 2005, chef Grant Achatz's Alinea is a place no serious foodie should miss. Like Homaro Cantu at Moto, Achatz wants to revolutionize the way we eat, and he does this by presenting familiar foods in new contexts and unexpected forms. While the menu changes constantly, examples of Achatz's wizardry include French onion soup that arrives encapsulated inside a shell of pulverized onions (you have to break the shell to get to the steamy soup inside); mushroom-flavored puffs inspired by sculptures at the Museum of Contemporary Art; and a serving of rib-eye beef surrounded by artfully spattered orange, yellow, and brown sauces -- combine the sauces and they taste just like A-1 steak sauce. Achatz, who has worked with Spain's Ferran Adrià (the master of food deconstruction), as well as the French Laundry's Thomas Keller, says he wants diners to feel like they're taking a journey, "zigzagging between challenge and comfort." The restaurant itself is certainly comfortable, with shoulder-high chairs you can sink into and soft, flattering lighting sparkling off the sharp angles of the grand staircase. But you'll only be comfortable dining here if you're willing to go along for the ride. Eat with an open mind (and a full wallet) and you'll be well rewarded. Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.