ALINEA

by Wen Chicago Michelin Star

Alinea

1723 N Halsted Street, Chicago, IL 60614
(312) 867-0110
www.alinearestaurant.com
American

17 Course Tasting Menu

The presentation was absolutely ridiculous fun. My favorite part was for the grand finale, the chefs made an artful spread upon our table. Chef Grant Achatz decorated the table with swirls of stout, marigold petals, and squares of lingonberry and orange-butternut squash sauces. This meal certainly live up to my expectations of a Michelin rated restaurant. I left Alinea feeling very happy and satisfied. I will always remember this experience.

Butternut

muscovado, finger lime, West Indies

Sea Urchin

white chocolate, sudachi, wasabi

King Crab

mignonette

Razor Clam

shiso, soy, daikon

Otoro

thai banana, sea salt, kaffir lime

Corn

huitlacoche, sour cherry, silk

Brook Trout

sage, bourbon, nasturtium

Hot Potato

cold potato, black truffle, butter

Matsutake

pork, huckleberry, pine

Black Truffle

explosion, romaine, parmesan

Chicken & 60 Garnishes

including gingerbread, tomato caviar, huckleberries, fig, fennel gelée, blueberries, slivered almond, peanut, cilanto, saffron, carrot, etc.

Brie

lingonberry, shallot, oak leaves

Ginger

five other flavors

Carrot

coconut, white sesame, caramelized honey

Ballon

helium, green apple

Dark Chocolate

chestnut, rye, birch syrup

AVIARY

by Wen Chicago

Aviary

955 W Fulton Market, Chicago, IL 60607
(312) 226-0868
www.theaviary.com
Lounges

10 Course Kitchen Table Menu

We went all in for the Aviary’s 10 course cocktail tasting at the Kitchen Table right after our dinner at the Next. Flames, trinkets, and stuffs I’ve never seen in the cocktail crafting process definitely make it worth the experience. Every drink is a wild twist on something familiar. Each is imaginative, interactive, and ultimately tasty.

Blackberry

sparkling, rose, star anise

bowl of chips

Plum and Ginger

plum: cognac, honey, black pepper tincture

ginger: shiso, peychaud’s, vodka

corn

Tonkotsu Ramen

pork belly, soft-boiled quail egg, daikon, nori, green onion

Bitter

smoking barrel, amari, tequila, cognac

We saw chef Achatz and he also came by and say hello!

whitefish

Foie Gras Terrine

foie gras and black truffles

Rob Roy

lavender air, pedro ximenez 1985, scotch

potato

Chai

elderflower, saffron, tequila, bourbon

foie

Watermelon

galangal, peychaud’s gin

passion fruit

Horchata

cinnamon, rum, tequila

lollipops

Hot Chocolate

malt, banana, bourbon

Root Beer

sassafras caramel, angostura, fernet, rum

Kitchen Table Menu

NEXT: KAISEKI

by Wen Chicago

953 W Fulton Market, Chicago, IL 60607
(312) 226-0858
www.nextrestaurant.com

12 Course Kaiseki Menu

The Autumn colors smells and flavors were delightfully presented in elegant Japanese serving dishes. Every morsel is to be savored. The Ayu course was so delicious that you felt like you were in Japan. This meal was an experience I’ll remember for a long time.

Corn Husk

corn husk soup

Chestnut, Apple, White Miso, Hay Aroma

chestnut tofu, white miso, apple

Japanese Maple Forest

sweet shrimp

yuzu with corn pudding & salmon roe

dried fish roe

daikon wrapped in smoked duck bacon

Sashimi, Shiso, Tamari

Abalone, Cucumber, Red Sea Grapes

Anago, Maple Dashi, Shimeji Mushroom

Matsutake Chawanmushi, Pine

Ayu, Wasabi Leaf, Cured Yolk

The fish Ayu (sweetfish) came from Kyoto and the skeleton & head was fried to crispy crunchy perfection.

Chrysanthemum, Eggplant, Shiso Leaf

Soup, Rice, Pickles

First Snowfall

persimmon, yuba (tofu skin), maple leaf

Warabi Mochi, Toasted Soy

mochi and green tea

Kaiseki Menu

NEXT: CHILDHOOD

by Wen Chicago

953 W Fulton Market, Chicago, IL 60607
(312) 226-0858
www.nextrestaurant.com

9 Course Tasting Menu

The menu itself is influenced by chef Beran and Achatz’s childhoods in Michigan. The basic concept of this menu was to create dishes that evoked memories of childhood foods and tastes. The overall experience was very cool and we had a lot of fun.

PB&J

apple, cinnamon, nutmeg

Chicken Soup

meyer lemon, thyme, lemon verbena

Fish-n-Chips

Potato salad with anchovy

Mac & Cheese

Wild salmon roe, eggplant, buckwheat, perlla

Autumn Scene

Chicken liver steamed in rice wine, caviar, green apple, radish, brioche

Hamburger

fennel, vanilla bean, sassafrass

Lunch Box

nutella snack pack
wagyu jerky
apple-brandy leather
truffled oreo
homemade funyun

Alinea

17 Course Tasting Menu

Butternut

Sea Urchin

King Crab

Razor Clam

Otoro

Corn

Brook Trout

Hot Potato

Matsutake

Black Truffle

Chicken & 60 Garnishes

Brie

Ginger

Carrot

Ballon

Dark Chocolate

Aviary

10 Course Kitchen Table Menu

Blackberry

Plum and Ginger

Tonkotsu Ramen

Bitter

Foie Gras Terrine

Rob Roy

Chai

Watermelon

Horchata

Hot Chocolate

Root Beer

Kitchen Table Menu

NEXT

12 Course Kaiseki Menu

Corn Husk

Chestnut, Apple, White Miso, Hay Aroma

Japanese Maple Forest

Sashimi, Shiso, Tamari

Abalone, Cucumber, Red Sea Grapes

Anago, Maple Dashi, Shimeji Mushroom

Matsutake Chawanmushi, Pine

Ayu, Wasabi Leaf, Cured Yolk

Chrysanthemum, Eggplant, Shiso Leaf

Soup, Rice, Pickles

First Snowfall

Warabi Mochi, Toasted Soy

Kaiseki Menu

NEXT

9 Course Tasting Menu

PB&J

Chicken Soup

Fish-n-Chips

Mac & Cheese

Autumn Scene

Hamburger

Lunch Box

‘Foie’ Sting & Dounts

Sweet Potato Pie

Hot Cocoa

Kitchen

Childhood Menu