Chef Grant Achatz plates our final course directly on the table using a food-grade silicone tablecloth–a focus on four flavours: peanut, chocolate, honey,
and blueberry. Alinea, the number one restaurant in North America as ranked by S.
Pelligrino in 2011 is also sixth in the world.
Chef Grant AchatzEdible Balloon
See what happens when dining at Alinea restaurant in Chicago, by chef Grant Achatz and owner Nick Kokonas
