
Alinea, a renowned culinary destination in Chicago, Illinois, offers a multi-sensory dining experience that challenges traditional food presentation with its innovative dishes.
The idea started innocently enough. While dining at Whiskey & Seaweed by Clare Smyth in London, I overheard a very obviously American couple in conversation with the bartender. They asked if a current touring popular singer had dined at Core recently. Then, they started raving about their visit to Alinea in Chicago. As I’d dined at Noma mere days earlier, my ears listened to their conversation. I attempted to get a reservation at Alinea during a previous trip to Chicago. But, had an incredible dinner at Smyth instead. Still, the desire persisted.
After finishing my meal, I inserted myself into their conversation and asked more about their experience at Alinea. Again, they raved and said it was the best dining experience they’ve had in the United States. Even better than Jont or Per Se, I questioned myself, amused at the possibility. Still, after such an incredible time in Copenhagen, visiting Chicago was far off in my mind.
Some time later, I realized that I needed to use a complimentary Hyatt hotel reward stay before it expired in two months. A few clicks later, I found a United Airlines flight from Los Angeles to Chicago for $160 roundtrip. A few more minutes later, and a table for one was reserved at Alinea.
In saying yes to myself, the idea that started as a passing conversation in London became a reality.
Welcome to Alinea
When I arrived, I first noted how incredibly visually quiet the exterior of Alinea is. It’s the definition of nondescript – where you could walk by and not realize the culinary power held within the walls.
The only way I assumed which door I should enter is that I saw someone come out and talk to two people. But even then, I second guessed myself. I literally walked up to the door I assumed was the entrance, and said to myself “Well, I’m going to open this door and see what happens.
Luckily, what happened was that I immediately walked to the host station.
What happened next took me completely off guard.
“Oh! You must be Kimberly,” the host greeted me with a smile.
Immediately, I was slightly stunned – but shook it off. I hadn’t mentioned my name. But, of course, my photo must somehow show up on my Tock reservation, right? Or, maybe I was the only single diner that night. That must have been it, I convinced myself as I exchanged pleasantries and waited.
But then, she said “You came a long way to visit us.”
It was then that I understood that Alinea’s impeccable, Michelin 3 star service doesn’t start when you sit down for your reservation.
It begins before you open the door.
The Alinea Experience
Setting into my cozy alcove in the upstairs Salon, I felt deliciously comfortable. A lively three person birthday party was seated to my right, celebrating life and friendship. Two other couples filled out additional dining tables in the room. I smiled. I didn’t feel out of place.
I felt – as I always do – welcomed and excited for what was to come.


The first thing I noticed was that the staff of Alinea was extremely friendly. I had various passing conversations with my head table host, servers, and sommelier. Without the distraction of a dining partner, I relished watching the staff effortlessly move around the room.
With my glass of wine, the evening was set.
Alinea
October 1, 2024
OSETRA
Smoked Salmon, Horseradish, Lemon
After a few minutes, a mother-of-pearl table setting was placed before me. My anticipation grew. When I was asked to open my hand, the OSETRA, a dish designed around Thomas Keller’s Regiis Ova caviar, was placed in my palm. With that, the Alinea experience began.
The ornate glass caviar bowl, crafted from crushed mother of pearl, was exquisite. As I turned it around, I noticed the delicately designed, caviar inspired surface texture. This vessel was ideal for the caviar. I surprised myself by savoring every bite.
Usually, I’m rather reserved with my interest in caviar. I had a delicious caviar and shaved truffle bump at the Robb Report Culinary Festival in Pebble Beach. Then, a smaller caviar portion with my Corn, Celtuce & Caviar dish at Beckon. But, with this beautiful dish, the caviar, salmon and horseradish played together to make it irresistible.
EXPLOSION
Black Truffle, Romaine, Parmesan
The second dish, the brilliantly designed EXPLOSION, was a bold statement of black truffle. In reflection, this was my favorite course of the evening. It was not only beautifully crafted – it tasted incredible.
HOT POTATO | COLD POTATO
Black Truffle, Parmesan
The third dish, HOT POTATO | COLD POTATO, was brilliantly playful. I loved the whimsical fun of withdrawing the needle, watching the items fall in the liquid and taking it all in with one shot.
A few minutes after, a host walked into room and beckoned myself and another pair of diners to follow him. Our instructions were brief: leave your belongings and bring your phone.
“The kitchen tour, already?” I asked.
“You’ll see,” was said, with a smile.
I dutifully followed, taking everything in as I walked. We were led through the Salon, down through the main dining area and down to kitchen.


SOCARRAT
Rabbit, Bomba, Sofrito
SANGRIA
Apricot, Sherry, Vermut
I took a sharp breath and I took it all in. The kitchen was stainless steel perfection. Gleaming in the light, I watched as skillful artisans made magic with tweezers, focus and ingredients. Requests were spoken and affirmed as the kitchen hummed along, working effortlessly with precision.
I lined up with small row of diners, standing along a section of stainless steel counter space. Bespoke place settings awaited our arrival.



We were welcomed into the kitchen and to our next course: SOCARRAT and SANGRIA. Now, I’ve seen a few things in my life. But a sangria fountain? The cascading flow of libations was a mouthwatering spectacle. As glasses were placed in front of us, we collectively sipped and savored the liquor. It was well rounded, full and smooth on the tongue.
The Socarrat, with its perfectly scorched, flavorful crust texture, delivered the rich, smoky, and savory essence of Spanish paella. The tender rabbit and bold Calabrian chiles in the Bomba sauce stood out distinctly on my tongue.
While savoring the dish, my eyes darted around the kitchen. I noticed a room with transparent walls, off to side of the space. This was the Alinea Kitchen Table experience, where diners get a front seat view into the movement of the Alinea kitchen. It looked amazing.
HONEY MANGO
Mango, Holland Pork Belly, Spiny Lobster Uni, Macadamia
The vessels for the HONEY MANGO courses were stunning. The Holland Pork Belly with mango sauce was at once, rich and savory. The uni, served in a hand-blown glass bowl, evoked the prickly form of a sea urchin. It was simply a remarkable designed form that showcased a mastery in craftsmanship.


Enraptured by the vessel, I asked where Alinea sourced them. I was told that the vessels were created by Ignite Glass Studios, a local hand-blown glass artisan studio in Chicago. Indeed, it was the Golden Glass Sea Urchin.
CHARRED
Arctic Char, Blis Maple Syrup, Fish Sauce Smoked Char Roe, Carrot, Smoke
The CHAR course was enhanced by another fun creation by Ignite Glass Studios. But, what delighted me the most was that this course was a playful two in one. The lacquered arctic char bronzed and delicious. When I was done, I was instructed to flip the dish over for the second part of the course – located in base fluted vessel.
The gelled carrot peals with savory smoke was scrumptious on my tongue.
TOMATO
Australian Black Truffle, Hazelnut, Burrata
At first, when I sat at my table at the start of my dining service, I couldn’t help but notice a peculiar item, suspended delicately from a string, in the air above me. Its presence felt deliberate, as though it was more than just part of the quirky decor.
I had a sense that this small detail would become important later—though at the time, I couldn’t yet imagine how.
This course, was that time.
During this course, the TOMATO, coated in a black truffle salami butter was released from its suspension.
I watched, mesmerized as my server skillfully peeled and cut the tomato, seasoning it with Murray River Salt® Flakes from the Murray Darling basin in Australia. The heirloom tomato, along with a fare amount of vegetables served, were sourced from Nichols Farm & Orchard in Marengo, Illinois.
Every part of the course worked together with textures and flavors. The dish was magnificent.


BLANCMANGE
Poulet, Almond, Fernet, Fiori Di Sicilia
There’s something truly special about glassworks that has been expertly crafted by the hands of a master artisan. For the BLANCMANGE, a rooster graced my table. But, not just any rooster. This was a rooster that one of my servers named “Jose” and smiled as he placed it on my table. He also said that the combo wards of ghosts. I was here for it, as I squealed in delight.
This was a multilayer sensory experience. Aromatic thyme and cinnamon bundles were waved through the single candle flame, smoldering. The layered scent wafted toward me, as I took it all in.


As the dish was explained to me, I was most excited to taste the Fernet and Fiori Di Sicilia reduction. But, it was the milk bread filled with foie gras that stunned me. It was the type of milk bread that sent me into a conversation with my host. I had never tasted foie gras so perfectly crafted and delicious.
The additional expressions of chicken, from the fried chicken in the black polenta with fernet sauce to the plated sliced chicken, were delectable.
TRANSPARENCY
Black Raspberry, Niçoise Olive, Black Pepper
There was something delightful in the peppered bite of TRANSPARENCY. The bold fruit forward nature of the black raspberry was the most interesting palate cleanser. This – this course illustrated the perfection of the sommelier’s taste, as it went perfectly with the glass of 2018 Chateau Monbousquet Saint Emilion Grand Cru Classe I savored.
LAMB
Niçoise Olive, Blood Orange, Eucalyptus
Surprises in fine cuisine come in various ways. I was surprised to experience a new flavor combination during the LAMB course: freshly shaved dehydrated olives on lamb. The blood orange reduction sauce was excellent. The corn popped in my mouth, bursting with the sweetness of late summer. Every layer of flavor of this dish played their part in the symphony of the course.


BUBBLEGUM
Thai Long Peppercorn, Hibiscus, Crème Fraiche
The desert courses were incredibly enjoyable. I popping the suction of the BUBBLEGUM shooter by tapping the end and sucking it down. It felt playful and unique and reminded me of the simple pleasures of child like fun.
FLOTTEUR VACHE NOIRE
Black Truffle Ice Cream, Root Beer, Cherruffletm
The FLOTTEUR VACHE NOIRE made me realize that truffle ice cream root beer float was – too much truffle for my senses. I was extremely apologetic that this was the only dish during the evening that I could not finish.
PAINT
Earl Grey, Lavender, Tarragon
Before I knew it, it was time for PAINT. I’d watched this course being prepared on the table for three other tables. I’d watched, curious, as Alinea Executive Chef Douglas Alley, arrived at each table and silently swirled, with casual mastery, creating this dish masterfully and distinctly different each time.
So when he came to my table, I was ready with my own goal: make him smile and say something – by any means necessary. So, as his hands swiftly moved and dashed above my table, dropping dollops of delicious creativity, I asked him questions about his day and quickly made small talk, lightly joking about if he pre-plans his creative swirls. He joked with my hostess and I, as he smiled.
“I’ve done this a few times,” he said with a playful smirk. Goal achieved.


In his wake, one of the most beautiful expressions of abstract edible art lay before me.
BALLOON
Helium, Green Apple, Taffy


Just when I thought I couldn’t handle any more – the green apple taffy BALLOON – my final course – was place in my fingers.
As I bite to the side and sucked the helium, I laughed with one of my servers as I responded to one of the questions with a high pitched helium enhanced voice. Dinner at Alinea was an experience in fun, joy and playfulness that I rarely encounter during a fine dining experience.
Too many times, I think that people reserve experiences like this for special occasions and rarified air. Or, deny themselves the pleasure of the experience because they don’t have anyone to go with.
Perhaps it was going to Noma and sitting at a table of four strangers that truly transformed the way I view fine dining. Yes, there is a reverence for outstanding cuisine. But – it is fun to eat delicious food!
It’s fun to get the service staff’s real opinions on food places they love when they’re not at work. That’s how I got our table host at Noma to suggest a spot in Copenhagen, that another table guest ended up visiting the next day. That’s how I got the recommendation for a great breakfast spot in Chicago, Lula Cafe, that I visited the next day.
In my eyes, life is mean to be well lived with delicious food. At Alinea, the joyful fun of food was brought to my table, shared in conversations and pulsated though the energy of the room.
Wines
2019 Adelsheim Winery’s Staking Claim Chardonnay
2018 Chateau Monbousquet Saint Emilion Grand Cru Classe


Epilogue
When I returned to my table after a quick trip to the bathroom, I was already filled with gratitude. Little did I know, the best part of the evening was still ahead.
Earlier, I mentioned that the Alinea experience begins before you open the door. Unbeknownst to me, while doing guest research, their team found and read this blog, Eclectic Kim.
Throughout the evening, I’d asked various questions during my many conversations in passing. One particular one was about the differences in the Gallery menus vs the Salon menu.
“Well, I know you asked about the downstairs menu and how it differs from the Salon menu.” my table host began, as I settled back into my seat. “But, I wanted to tell you that our team researched and read your blog – and you were given the full downstairs Gallery menu instead of the Salon.”
“Wait,” I stared at her, stunned. “You mean to tell me that someone at Alinea researched me, found my blog and I got the full Alinea tasting menu because of it?”
“Yes.”
Immediately, I burst into tears as I was overcome with emotion. This is why the host knew my name when I entered the door. This is why she casually mentioned that I’d visited from Los Angeles to Chicago for dinner. The staff already knew who I was – before I’d opened the door and said “Hi!”
I blamed the two glasses of wine as tears streamed down my face. But, really – it was because I was shocked at being seen. Witnessed. Appreciated.
So much of writing feels like sending words into the void, never knowing who’s reading. I know my friends follow my recommendations and visit restaurants, hotels, and experiences because I’ve written about them and had an amazing time. But for a 3-Michelin-star restaurant to research their guests, take notes on me and my Eclectic Kim website, and then tailor my menu accordingly? That left me in absolute awe.
I specifically asked about certain dishes and if other diners in the room had received it. I was floored when she responded with “No.” My Alinea dining experience had been truly crafted, just for me.
In that moment, I realize the true precision behind the Alinea. It is the flawless execution of individualized experiences for each diner. Seamlessly done in a manner that even I – a person who tried to predict and plan everything mentally as I anticipated each course – couldn’t.
As I returned to my suite at the Ambassador Chicago that evening, I felt immense gratitude for every single person I had encountered at Alinea. From the joyful ladies celebrating their friend’s birthday, to the two couples I shared the dining space with, to the impeccable staff who moved me to tears, dinner at Alinea became a personal revelation about the significance and power of shared experiences.
We are all individuals, each living our own lives. I may never see any of those people again. But for one brilliant night at Alinea, a specific group of humans came together and presented me with culinary magic that went beyond the courses set before me.
For a few hours, I was part of a bespoke experience that shifted my understanding of how I am viewed, seen, and appreciated in this world. Being recognized as a writer, authentically sharing my life journey, profoundly and deeply impacted me.
Perhaps even more importantly, my dinner at Alinea reaffirmed the importance of embracing a life well lived.
Alinea
1723 N Halsted StreetChicago, Illinois 60614