Under the lead of chef-cum-owner Grant Achatz (who cut his teeth at California institution The French Laundry), Chicago-based Alinea has pushed the boundaries of fine dining since it first opened in 2005.

The restaurant offers three alternative experiences: The Kitchen Table, The Gallery Menu and The Salon Menu, each of which is booked in a ticketed format. The most intimate and exclusive of the three is The Kitchen Table, which offers a private table inside the kitchen to which only servers and chefs have access. 

The extensive 16- to 18-course Gallery Menu is served in the restaurant’s gallery area, while the Salon Menu is considered to be the most approachable of Alinea’s menus — but still includes up to 12 courses.