Alinea

Alinea. Again. Dish # 001 | Ribeye of wagyu beef, red pepper, artichoke, olives.

Read Chef Grant Achatz notes and reflections on this dish on Substack: https://grantachatz.substack.com/p/from-caravaggio-to-mondrian

Over the past several months, we've had the pleasure of pouring Champagne Laurent-Perrier’s newest innovation, Héritage.

Crafted entirely from reserve wines, Héritage is a bold first for any Champagne House and a fitting pairing for a celebration two decades in the making. From Chicago to Brooklyn, Miami, and soon in Beverly Hills, Laurent-Perrier has helped us mark our 20th anniversary milestone with elegance and intention.

We’re grateful to the Laurent-Perrier team for entrusting us with their U.S. Héritage debut and for raising a glass with us along the way. Cheers to you! 🥂

The Dessert Room, the final stop in our Alinea X Olmsted progression

To reach the last course of the menu, guests were ushered across the street to an entirely new location. There, they were served our iconic dessert mat—reimagined with a Brooklyn twist—alongside a Milk Punch cocktail featuring Harmony III and Mocha Chai.

The final touch? The balloon.





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