Alinea Review

The entrance of the restaurant is secret, the environment is simple and modern, the open kitchen, 17 dishes, no fixed menu, the restaurant brings exquisite molecular cuisine to the diners, the appearance, taste, experience, surprises. The most attractive is the last dessert, the chef uses more than a dozen ingredients to "paint" on the spot. Do you have the heart to eat the food map completed under the superb skills?

The food master, is now online! I like this, the net red store! ! Sister invited me and my friend to dinner at the alinea restaurant in Chicago yesterday. The picture is what we eat, which is my favorite!

Last night dinner was worth the wait and for this price. A real gourmet feast. A movie that loved to watch. The trained service staff was part of the description. The look was like art. The perfect food blended together. One night but can recall and talk for years.

Once promised to make money after a career must ask mom to eat a tall Samsung Michelin. Lucky two days ago, I checked the location of alinea and found that there were four vacancies today, so I made an appointment with my mother and my mother-in-law to experience this delicious and fun dinner. The average person is 400 dollars, the service did not give full marks because I asked them to give a Chinese menu they could not do. In the environment, the two elderly people felt that the space was too small and not enough to betrump's sixteen tall. But the dishes are absolutely delicious and full, and the portion is quite enough in Michelin. I feel that this trip is worth it, turning food into art to eat, and satisfying my desire to bring my mother to eat. I hope to earn more money in the future and invite my mother to eat around the world.

alinea molecular cuisine, has been called the best restaurant in the United States, located in Chicago lincoln park, here needs to be booked a month in advance, otherwise there will be no location, more recommended is the apple-flavored hydrogen balloon, very special, is also an innovation of molecular cuisine.