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Alinea

A collection of news and information related to Alinea published by this site and its partners.

Top Alinea Articles see all

Displaying items 1-5
  • Why chefs obsess over awards

    Why chefs obsess over awards
    Until recently, I was a voting member of the James Beard Foundation, which gives out a number of highly valued annual awards to chefs and restaurants. But I was not a very active member, and certainly, while eating out, that membership never came up. Restaurants never seemed particularly aware: I can't recall a time being treated egregiously well. Alinea never left extra garlic bread. The other day, however, now shorn of influence, I had a power fantasy while eating at a suburban restaurant with clear pretense toward a Beard award or Michelin star. It was brunch. My dish came with an over-easy egg. But since it was brunch, at the risk of upsetting the integrity of the dish, I asked for my egg scrambled.
  • Four stars for Next's Vegan menu

    Four stars for Next's Vegan menu
    Chicago has seen vegetarian restaurants before, and vegetable menus before, but nothing, not even the vegetable tasting menus that Charlie Trotter offered during his long career, compares to the Vegan menu currently featured at Next. In more than 20...

    Grant Achatz's recipe for prune ketchup

    Grant Achatz's recipe for prune ketchup
    Q: We had a recipe for prune ketchup when I was a young boy. It goes great with venison. Would anyone have a great recipe? — Jim Statler, Yakima, Wash. A: Yes, indeed. Grant Achatz, the star chef of Chicago's Alinea, had a recipe for prune...

    Google's Brian Fitzpatrick says he's got just the ticket for Alinea

    Google's Brian Fitzpatrick says he's got just the ticket for Alinea
    Brian Fitzpatrick, Google's first Chicago-based engineer and a leader in the company's work on censorship and government surveillance, is leaving the Internet giant to join chef Grant Achatz and business partner Nick Kokonas, the team behind Alinea,...

    Do you still set your courses by the stars?

    Do you still set your courses by the stars?
    The Michelin Guide this week serves up its judges' annual assessment of Chicago-area restaurants. As always, it should be a hefty helping of red meat — or well-prepared portobello mushroom — for those whose mouths water at the prospect of...