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The Fossilized Humita Bone course with red prawn head, edible dust and empanada on stone, with marrow bone, Argentinian humita, chimichurri sauces and live fire bowl at Alinea on April 23, 2025. (E. Jason Wambsgans/Chicago Tribune)
The Fossilized Humita Bone course with red prawn head, edible dust and empanada on stone, with marrow bone, Argentinian humita, chimichurri sauces and live fire bowl at Alinea on April 23, 2025. (E. Jason Wambsgans/Chicago Tribune)

Alinea, the modernist tasting-menu restaurant marking a milestone 20th anniversary this week, remains the most important fine dining establishment in Chicago, but it’s not at its best.

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