OK, where MOTO is over the top with crazy science experiments, Alinea is just good, solid culinary excellence. Achatz was Thomas Kellar's sous-chef at the French Laundry during the "golden years" back in the 90s when the French Laundry was still an intensly personal experience. When Achatz left Kellar to move back to Chicago, they first took a trip to Spain where they got to visit El Bulli, an experience that obviously left a deep impression on Achatz.

This is my destination restaurant in Chicago, and probably more than any other in north america, I can't wait to go here.