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Alinea

How Grant Achatz Creates Dishes For Alinea:A Look Inside

gq.com | Jessica Glavin | Posted 05.25.2011 | Food

While we're still patting ourselves on the back for pulling off Thanksgiving dinner, Grant Achatz is experimenting with leather as an ingredient and t...

How They Celebrated on Their Big Day

Audarshia Townsend | Posted 05.25.2011 | Chicago
Audarshia Townsend

The hard-working staff of Alinea worked their a#@es off to get those three coveted Michelin stars.

Chicago's Michelin Guide Drops: See Who Won Three Stars

Posted 05.25.2011 | Chicago

Michelin has released its first-ever Chicago restaurant guide, and its allocation of stars is sure to raise a stir in the foodie community. Two resta...

Yelp User Claims To Have Leaked Chicago Michelin Star Ratings

Audarshia Townsend | Posted 05.25.2011 | Chicago
Audarshia Townsend

(Photo: Michelin Guides) A Yelp user is claiming to have the scoop on the Michelin stars that will be awarded to Chicago's top restaurants on Wedne...

Taking an Oblique Path and Finding the Center

Bill Lasarow | Posted 05.25.2011 | Arts
Bill Lasarow

The cultural environment in a particular region is an idiosyncratic reflection of the active participants. In Texas, common cause trumps the blood sport and artists accept aesthetic disputes in stride.

Grant Achatz To Appear on Martha Stewart

NBC's Feast | Posted 05.25.2011 | Food

Remember when Martha Stewart's cameras were all up in Alinea's grills earlier this year? Looks like Grant Achatz is off chilling with ol' M. Diddy for...

PHOOTS: 'Decoding' Avante-Garde Cuisine From Around The World With Alinea's Grant Achatz

LIFE | Posted 05.25.2011 | Food

Grant Achatz's mission is simple: He wants to make you throw out your preconceptions of what restaurants do and what meals should taste like. Achatz, ...

Alinea

Raúl de Molina | Posted 05.25.2011 | Food
Raúl de Molina

Alinea is Grant Achatz's modern masterpiece in the windy city. This was my experience at what many others and I consider the best restaurant in this country. There is nothing else even close to it.

Grant Achatz's (Ticketed) "Next Restaurant" Details, Plus A Bar: The Aviary

Posted 05.25.2011 | Food

It's been an eventful several weeks for Grant Achatz, Alinea, and co. Just a couple weeks ago, Alinea was named by Chicago magazine as the best resta...

PHOTOS: Grant Achatz's Food At Alinea In Chicago, New Best Restaurant In U.S.

Posted 05.25.2011 | Food

Restaurant magazine's annual "San Pellegrino World's 50 Best Restaurants" rankings have been announced, and Grant Achatz's Chicago restaurant Alinea h...

Alinea Top U.S. Restaurant In New Rankings (PHOTOS); El Bulli No Longer World's Best

Posted 05.25.2011 | Food

Restaurant magazine's annual "San Pellegrino World's 50 Best Restaurants" rankings have been announced and there are some notable developments from 20...

Alinea's Tasting Menu Expressed In Actual Jelly Belly Flavors

Michael Humes | michaelhumes.com | Posted 05.25.2011 | Food

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Chicago Magazine Names BEST Chicago Restaurants Of All Time (PHOTOS, POLL)

Posted 05.25.2011 | Chicago

To celebrate their 40th anniversary, Chicago magazine has been releasing Top 40 lists of the records, restaurants and movies that epitomize Chicago. T...

What Top Chefs Have To Say About The Rise Of Food Blogging

AP | MICHELLE LOCKE | Posted 05.25.2011 | Chicago

Grant Achatz is happy that food bloggers are so excited about dining at his renowned Alinea restaurant in Chicago that they want to shoot photos and e...

Moto, Is This Really the Future of Food?

Meathead | Posted 05.25.2011 | Food
Meathead

Is a restaurant like Moto just the next logical step in the march of chefs towards Hollywood, or just a fad? Are these innovations or perversions?

Chris Ware, Grim Gastronomic Griper

Michael Nagrant | Posted 05.25.2011 | Chicago
Michael Nagrant

Even when I was an unemployed web designer and before I became a food writer, we set aside money and saved to dine at Alinea precisely because we thought there was something more important going on.

How I Learned to Stop Worrying and Love the Science Food

Michael Nagrant | Posted 05.25.2011 | Chicago
Michael Nagrant

Alinea and Grant Achatz's cooking was even sometimes dubbed soulless. Like me, though, many of these critics had never eaten the food or spoken with the chef. I think maybe, all they needed to do was eat at Alinea once to discover the truth.