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Restaurants, Food and Drink | Inside the Alinea Group’s warehouse of menus past
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Tuesday, July 14th 2026

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Chef Grant Achatz holds an antique wineglass used to serve Bordeaux at Alinea. “Certain people might turn their nose up and say this isn’t a proper wineglass,” he said, “but completing the concept (of the course) as a whole felt more important than putting this in a Riedel stem. We have to make those decisions frequently.&#8221
Abel Uribe / Chicago Tribune
Chef Grant Achatz holds an antique wineglass used to serve Bordeaux at Alinea. “Certain people might turn their nose up and say this isn’t a proper wineglass,” he said, “but completing the concept (of the course) as a whole felt more important than putting this in a Riedel stem. We have to make those decisions frequently.&#8221

Inside the Alinea Group’s warehouse of menus past

Chicago Tribune
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One floor above Next restaurant, a “museum” is home to the various plates, props, machines and glassware that have graced the tabletops of Next, Alinea, Aviary and The Office over the years.

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