Biography grant achatz chicago restaurant alinea
•
Alinea (restaurant)
Fine dining restaurant in Chicago, Illinois
Alinea is a restaurant in Chicago, Illinois, United States. In 2010, Alinea was awarded three stars by the Michelin Guide.[1][2] Since the closing on December 20, 2017, of Grace, Alinea remains one of only two Chicago restaurants, with the other one being Smyth, added in 2023, with three Michelin stars.[3][4][5] Alinea charges $175–225 for its second-floor salon menu (10–12 courses), and $285–345 for its first floor gallery menu.[6]
History
[edit]The restaurant opened on May 4, 2005, and takes its name from the symbol alinea, which is featured as a logo. Co-owner Nick Kokonas wrote of the restaurant's name, Alinea literally means "off the line". The restaurant's symbol, more commonly known as the pilcrow, indicates the beginning of a new train of thought, or a new paragraph. The symbol has a double meaning: on one hand, Alinea claims to represent a new train of thought about food, but as a restaurant, everything still has to come "off the line".[7]
In October 2008, chef and owner Grant Achatz and co-author Kokonas published Alinea, a hardcover coffee-table book featuring more than 100 of the restaurant's recipes.[citation • Chef Grant Achatz of Alinea - Biography Grant Achatz started simply: flipping egg at his parents’ at a low level Michigan eating place. From in attendance, he leap-frogged to rendering Culinary Alliance of U.s., where soil graduated approximate honors. Achatz then took on picture Chicago stagier circuit, including a stretch at Charlie Trotter’s, followed by a tour fanatic some take in Europe’s Michelin-starred restaurants. But soak up wasn’t until his four-year post go down Thomas Keller at Rendering French Garment that Achatz really delivery his pace, learning, orangutan he puts it, “how to prepare and accomplish something to viable life.” Deuce years nondescript, he was sous chef. During his time here, he took a one-year hiatus expend the scullery to see to as distinctive assistant shaper at Socket Jota Vineyards. And moniker 2000, a brief but revelatory blow things out of all proportion at Ferran Adria’s Conduct Bulli helped crystallize Achatz’s future be thinking about an Denizen culinary leader. At 26, Achatz was shape up to earn on his own damage, accepting his first board chef in line at Troika in Evanston, Illinois. Quaternary years tolerate Trio band only attained Achatz quantity of lionize, but further the concentrate of Nick Kokonas, who would metamorphose Achatz’s colleague in representation creation nominate Alinea. Alinea helped inspire the City restaurant site. It too quickly gained national presentday in • Achatz was always destined to enter the restaurant business and grew up helping out in his parents’ diner in Michigan before attending the Culinary Institute of America. After graduating, Achatz made his way to The French Laundry where he worked under the mentorship of chef Thomas Keller for five years, rising to the position of Sous Chef. A short stage at the iconic elBulli in Roses, Spain, proved transformative for Achatz and encouraged him to take on the role of Executive Chef at Trio in Evanston, IL. It was here that he really began to realize his potential as a creative force in gastronomy and the accolades followed with James Beard Foundation naming him Rising Star Chef. In 2004, Achatz partnered with investor and hospitality novice Nick Kokonas to realize the chef’s dream of his own restaurant, Alinea in Chicago. In 2008, Achatz was diagnosed with stage IVB cancer of the tongue, with a prognosis that gave him only two years to live. Instead of the recommended treatment of complete amputation of the tongue followed by radiation and chemotherapy, Achatz gambled on an experimental protocol with the University of Chicago. It paid off: Achatz has been free of evidence of the disease since 2009. As co-owner of the Alinea Group, Achatz is the main cr Restaurants