Alinea (restaurant)
Encyclopedia
Alinea is a restaurant in Chicago
that opened on May 4, 2005. Its head chef
and owner, Grant Achatz
, is known for his preparations and deconstructions
of classic flavors.
In 2010, Alinea became one of only two restaurants in Chicago to receive the highest rating of three stars from the Michelin Guide
and was subsequently reviewed by restaurant critic Sam Sifton
in the New York Times. The restaurant takes its name from the symbol alinea
, which is featured as a logo.
s. The book's narrative follows life in the kitchen for Achatz and his crew, and includes more than 400 behind-the-scenes photographs by Lara Kastner.
Chicago
Chicago is the largest city in the US state of Illinois. With nearly 2.7 million residents, it is the most populous city in the Midwestern United States and the third most populous in the US, after New York City and Los Angeles...
that opened on May 4, 2005. Its head chef
Chef
A chef is a person who cooks professionally for other people. Although over time the term has come to describe any person who cooks for a living, traditionally it refers to a highly skilled professional who is proficient in all aspects of food preparation.-Etymology:The word "chef" is borrowed ...
and owner, Grant Achatz
Grant Achatz
Grant Achatz is an American chef and restaurateur often identified as one of the leaders in molecular gastronomy or progressive cuisine...
, is known for his preparations and deconstructions
Deconstructivism
Deconstructivism is a development of postmodern architecture that began in the late 1980s. It is characterized by ideas of fragmentation, an interest in manipulating ideas of a structure's surface or skin, non-rectilinear shapes which serve to distort and dislocate some of the elements of...
of classic flavors.
In 2010, Alinea became one of only two restaurants in Chicago to receive the highest rating of three stars from the Michelin Guide
Michelin Guide
The Michelin Guide is a series of annual guide books published by Michelin for over a dozen countries. The term normally refers to the Michelin Red Guide, the oldest and best-known European hotel and restaurant guide, which awards the Michelin stars...
and was subsequently reviewed by restaurant critic Sam Sifton
Sam Sifton
Sam Sifton is an American journalist working for the New York Times. Sifton's posts at the Times have included deputy dining editor ; dining editor ; deputy culture editor and culture editor .....
in the New York Times. The restaurant takes its name from the symbol alinea
Pilcrow
The pilcrow , also called the paragraph mark, paragraph sign, paraph, alinea , or blind P, is a typographical character commonly used to denote individual paragraphs...
, which is featured as a logo.
Books
In October 2008, Grant Achatz and co-author Nick Kokonas published Alinea (ISBN 1-58008-928-3 ISBN 978-1-58008-928-9), a hardcover coffee-table book featuring more than 100 of the restaurant's recipeRecipe
A recipe is a set of instructions that describe how to prepare or make something, especially a culinary dish.-Components:Modern culinary recipes normally consist of several components*The name of the dish...
s. The book's narrative follows life in the kitchen for Achatz and his crew, and includes more than 400 behind-the-scenes photographs by Lara Kastner.
External links
- Official site
- youtube.com 24 Hours at Alinea