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Explore Cocktails
Photograph of a dish being plated at Alinea with a bowl of oranges, hands pouring a teapot into the bowl as dry ice cascades, a blue plated dish in the foreground, and a small bite to the right of the plate.
Photograph of the bottom floor interior of Alinea.
Photograph of Alinea dish with three small plated bites atop three whole limes.
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Alinea

Chicago, IL

Origin

This is the story of an ambitious young chef from Saint Clair, Michigan who set out to open one of the world’s most groundbreaking restaurants. After training with the likes of Thomas Keller and Ferran Adrià, Grant Achatz came onto the scene with provocative dishes, often presented on custom Crucial Detail service pieces, that challenged and delighted diners. The world fell in love with foams, explosions, and vapors—because behind every technique and unexpected presentation was something undeniably delicious.

“Rules?” Achatz teased on his 2016 episode of Chef’s Table. “There are no rules.” The Alinea Group has consistently challenged itself to break down conventions at every level. After all, they’re named for a pilcrow, or the start of a new train of thought. This year, Alinea celebrates its 20th anniversary by taking a new pop-up on the road to Brooklyn, Miami, Beverly Hills, and more.

For the experience that will make you giddy. Whether it’s sucking the helium from an edible green-taffy balloon or biting into a piece of blueberry glass, a discernible joy can be felt throughout the dining room.

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