<p>Chicago has finaly been included in the “Guide Michelin” and two of its restaurants have been granted *** status. The two are Alinea and L2O. </p>
<p>Alinea’s rating is richly deserved. Although no US restaurant truly deserves *** status, Alinea and Per Se are the two US restaurants that I have sampled that come closest to deserving such a distinction. </p>
<p>I have never tried L2O, but I hear great things about it.</p>
<p>Charlie Trotter received *<em>. When I was a regular back in the 90s, the *</em> rating would have been richly deseved. But I went there five times between 2004 and 2009 and I must say that it does not deserve more than *.</p>
<p>Alexandre, what’s the point of celebrating the culinary success of Chicago on this forum? It’s not even located in the same state as this university. LOL!</p>
<p>Please do not degrade Per Se by comparing Alinea to it. </p>
<p>I have always thought Per Se was at least a hair better but a recent visit put Alinea way down my list. For fine dining, I rate my experience almost as much as what I ate. My most recent visit to Alinea was not up to par experience wise. There were certain things I didn’t like in the tasting menu (I hate most vegetable with a passion) and pointed that out. I was greeted with a reluctant “we will see what we can do”… so apparently the “what we can do” was just eliminating the ingredient. Most of the other top flight restaurant I have been to, the chef would creatively come up with a well-matched substitute rather than just omiting when you point out things you do not like, not at Alinea. Also, my meat was slightly overcooked. Rare = Rare, not medium rare. That’s basic culinary school crap. And when I say it’s overcooked, don’t tell me to cut it open in the middle. I am sure I know what I am talking about.</p>
<p>L2O is decent.</p>
<p>Charlie Trotter was not good two out of three times I’ve been there. However, the one time we did kitchen table was pretty good.</p>
<p>My top US restaurants:
Masa (By a mile, true *** experience, obviously very different from your typical *** European restaurant but truly great )
.
Per Se
Jean Georges
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Le Bernardin
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Restaurant at Meadowood (French Laundry is junk)
.
.
.
.
.
assortment of Everest, Avenue, Alinea and other outstanding but not “blow you away” restaurants etc (I want to throw The Lark here despite the difference in class and price range because the rack of lamb was awesome and Jim and Mary Lark made the experience extremely enjoyable, not a place to go for innovative techniques or anything but definitely classic)</p>
<p>I found Masa, Jean Georges and Le Bernardin overrated. None of them deserve more than a ** rating. Although I am no expert on Japanese cuisine, a friend I trust on these matters assures me that there are literally dozens of restaurants in Japan that are better than Masa. </p>
<p>Per Se and Alinea are my top two favorite restaurants in the US. I went to Per Se twice and both times, portions of my food was oversalted. My wife and guests shared my sentiment in both instances. We both thought our experience at Alinea (we dined there three times) was just as good as Per Se. Again, neither is quite *** material, but both come close.</p>
<p>If you ever have the chance, check out Maison Troigros, Maison Pic, Pierre Gagnaire, Ledoyen, Plaza Athenee, L’Arpege and L’Ambroisie in France, Dal Pescatore and Al Sorriso in Italy and Schloss Berg and Vendome in Germany.</p>
<p>I agree with Everest. It is definitely a solid restaurant. I also like the Lark.</p>
<p>I guess my experience at Masa was skewed due to the fact that my japanese family friend knew Chef Masa personally. Japanese chefs are known for keeping the absolute best of the best for their buddies. I have had japanese cuisine at many great place in Tokyo and I would only count one or two ahead of my experience at Masa (my favorite in Japan ironically was the not-so-fancy, basement, one star Aragawa…their Kobe was unbeatable)</p>
<p>I have been to several of the ones in France you mentioned and yes, beats Per Se hands down. I agree with you that no restaurant in the US truly deserve ***, but Michelin guide had two choices
tell New Yorkers the ugly truth that their restaurants are just inferior or
<p>I know what you mean about knowing the chef. I know Olivier Roellinger well (he is a friend of the family). His flagship restaurant (Maisons de Bricourt) was excellent, and he always gave us “special” treatment. Too bad he retired from advanced cooking last year and has opted to focus on a simpler approach instead. </p>
<p>Perhaps I should get to know more chefs! ;)</p>
<p>I also think I might have overreacted as to my experience at Alinea. </p>
<p>I felt insulted that the server insisted that I cut the middle open, as if I didn’t know my steak… It’s one of those things I hate about going to top-tier restaurants without my parents… I could feel the “who is this 21 year old punk eating here…he doesnt belong here and probably doesnt know his food” attitude… </p>
<p>Obviously never felt that way going with parents around so I get uber sensitive about things like that, but then I guess it goes back to what I said… the experience is just as important as the food, and the experience for me was imperfect</p>
<p>“I felt insulted that the server insisted that I cut the middle open, as if I didn’t know my steak… It’s one of those things I hate about going to top-tier restaurants without my parents…”</p>
<p>Next time pull a Ferris Bueller on 'em. ;-)</p>
<p>Depends on the meal. One can have a perfectly good meal at Alinea for under $200 (including tip, but not including alcoholic beverages). However, for more extensive menus, one is easily looking at $300-$400 at US restaurants. Masa costs even more. French restaurants cost the same in Euros (add 40% to get the price in US$), and that is not including alcohol.</p>
<p>I think Masa is the most expensive restaurant in the US. Alinea is a bargain. </p>
<p>Jean Georges has an incredible 2-course lunch special for $30, with the option of adding a third course for $15 and a dessert for $10. Basically, one can get a ** meal with *** service and accompaniments (amuses bouche and mignardises) for a mind-boggling $50-$80/person including non-alcoholic beverages, taxes and tip. The same meal anywhere else would cost twice that.</p>
<p>Bada, most executive chefs in those gourmet restaurants are either partners or full owners. The sous-chefs earn small salaries but learn a great deal from the executive chef and eventually open their own restaurants. The only way to get rich in the culinary business is to own your own restaurants.</p>
<p>I’ve only eaten at Everest (nice city views)…will have to try the others when I’m in Chicago.</p>
<p>Per Se is too outrageously expensive and the menu too strange for me to venture a try…plus being on the second floor of Time Warner Center with some high end chain stores on the bottom makes it seem lacking.</p>
<p>UCB, if you think Per Se is “strange”, Alinea won’t be any better. Achatz Grant is Thomas Keller’s star apprentice. But honestly, neither restaurant is that strange compared to other *** restaurants such as the Fat Duck in the UK, El Bulli in Spain or Pierre Gagnaire in France. </p>
<p>And Per Se’s locationg in the Time Warner Center does not take away from its class. Once you step into the restaurant, you forget where you are. The decor and service are excellent. Masa is located on the same floor of the same building. I think those are the two closest *** restaurants…physically speaking.</p>
<p>"
And Per Se’s locationg in the Time Warner Center does not take away from its class. Once you step into the restaurant, you forget where you are. The decor and service are excellent. Masa is located on the same floor of the same building. I think those are the two closest *** restaurants…physically speaking."</p>
<p>The closest I’ll ever come to eat at those two restaurants is in the basement at Whole Foods.</p>