Comments on: Alinea

By: Joe

Joe — Wed, 10 Jun 2009 15:51:25 +0000

Very nice and thoughtful review. One note — Chef Achatz never yelled anyone on the floor at Trio. I worked there, and spent 18 months at Alinea as well, and he never yelled at anyone on the floor there. He is an incredibly focused and calm individual, and I would be shocked to hear of him ever doing this.

By: Jyo Minakawa

Jyo Minakawa — Sun, 19 Apr 2009 20:42:56 +0000

Anon, I wish the only restaurant I worked at was McDonalds. Not sure where the hostility is coming from but relax.

By: Jyo Minakawa

Jyo Minakawa — Sun, 19 Apr 2009 20:30:49 +0000

Thanks John.

By: John

John — Sun, 19 Apr 2009 19:11:46 +0000

some guy did a parody of your review. Achatz posted a link on his twitter.
http://www.youtube.com/watch?v=77-jBeve3Gg

By: Anonymous

Anonymous — Sun, 19 Apr 2009 09:56:29 +0000

you’re stupid. obviously the only restaurant you’ve worked in is McDonalds. get a life.

By: Chris

Chris — Wed, 15 Apr 2009 20:14:33 +0000

The sommelier wasn’t named Peter (that I know of) I was asking the commenter above, who got the wine pairings, and is named Peter, if he had gotten the same guy as I did.

aaanyway, The guy was like 50% metro hipster, 25% Jock, and 25% wine nerd, which is a very odd combo. He had that hair that was meticulously messy and gelled in place, big pointy shoes, and a huge knot in his tie, along with a perpetual smirk on his face.
would say funny things right as he was leaving, like “I’m gonna let you guys rock on out to this for a bit”. The best though was when he was pairing a Barolo (I think) with a some bison steak, and made the off handed comment that “Some people would pair this with a Bordeaux, which I of course would never do to you” I laughed a bit, and asked him why he would never do that. His reply was “Well, as we all know, Bordeaux puts the bore in Boooring” and walked away. He was great.

By: Jyo Minakawa

Jyo Minakawa — Wed, 15 Apr 2009 09:49:56 +0000

If I could afford it I would go back as much as possible. As far as if I had Peter, I’m not sure. I’m gonna ask Jenny. So what made this guy so memorable? You got me curious.

By: quinnsi

quinnsi — Wed, 15 Apr 2009 04:58:58 +0000

Great Review Jyo. I went about 18 months ago and came away with very similar feelings. The whole thing is about more than just the food. Even just walking into the place, with the crazy star trek door, and the kitchen being right there – and totally silent – was like nothing I’d even done, meal or no-meal. I totally can see why you wouldn’t need to go back. It’s not on my list of must hit restaurants eitehr. But I have to admit I’m curious to see what the place would have in store for me next time.

As a side note, I also got the wine pairings (which were great) and the sommelier was one of the more memorable characters I’ve met in Chicago. Classic! Peter did you have the guy too?

By: Mark L.

Mark L. — Tue, 14 Apr 2009 17:08:27 +0000

I dont understand how anyone could think that $800 plus tip for one meal is worth every penny. And i do understand that its also an experience and not just a meal, but are you out of your mind?

By: Jyo Minakawa

Jyo Minakawa — Tue, 14 Apr 2009 07:55:49 +0000

Good post Peter, Thanks!