While some might consider the new space a reboot of the old Alinea, the restaurant's team has made it clear on their website: "We've always desired to embrace innovation and change as our core identity."
Ice, char roe, pineapple, and passion fruit
The newly renovated Chicago space has been well-received by food critics. Writer Jeff Ruby of Chicago magazine was impressed by the "painted Plexiglas panels" created by local artist Thomas Masters, as well as the "cascading LED chandelier"
One of Alinea's more famous dishes is this floating dessert, the edible helium balloon. Executive chef Mike Bagale, who created the concoction, told Eater it's a "step forward in cuisine; this is actually something that hasn't been done before." It's made of dehydrated apples, malic acid, and sugar, and it comes with a pin to pop.
Source: Eater
Bookings become available on the 15th of every month, and they can be made two months in advance.
Green almond, sweet, hot, sour, salt
The Gallery Menu is a multi-sensory, 16- to 18-course menu, and it costs $285 to $345 per person, depending on the day of the week.
At $385 per person plus service and tax, The Kitchen Table can only seat a group of six.
Rabbit, morels, fiddleheads, sorrel, Redwoods
The Kitchen Table is the most intimate and immersive dining experience at Alinea.
Lamb, caper leaf, grapes, olives