In November 2024, Chef Grant Achatz and The Alinea Group unveiled Fire, a daring new dining concept in Chicago’s Fulton Market District. This marks the group’s first new restaurant in eight years, succeeding Roister, and introduces a tasting menu that centers on the primal essence of fire in cooking.
At Fire, the hearth is not merely a cooking tool but a transformative element. The restaurant embraces ancient and modern open-fire techniques, including ember cooking, ash-salt crusting, Patagonia-style asado crosses, and iron presses. Each method is meticulously crafted to enhance the natural flavors and textures of ingredients. Chef Achatz emphasizes the role of fire as a seasoning itself, noting that different woods and fuels impart unique flavors and aromas to dishes. This approach challenges traditional cooking boundaries, offering diners a multisensory experience that celebrates the elemental magic of fire.
A Sample of the Tasting Menu
The tasting menu at Fire is a curated journey through innovative open-fire cuisine. Here are some standout dishes:
- Cold Smoke Spanish Prawn
Delicately cold-smoked over juniper, this dish features Blis barrel-aged soy sauce, crunchy garlic, and shiso leaf, offering a harmonious balance of smoky and umami flavor. - Bisque
A rich reduction of grilled prawn shells combined with Kilgus Farms’ sweet cream soup, infused with Alegria Riojana chilies, delivering a deep, savory profile with a hint of spice. - Halibut
Kombu-cured and hearth-steamed, this North Atlantic halibut is accompanied by a purple shell mussel broth, seaweed, braised kombu, and celery branch, showcasing the delicate interplay of oceanic flavor. - Maitake
Cast-iron-seared Four Star Maitake mushrooms are paired with spice-blackened cucumber, fermented Napa cabbage, and charcoal-toasted fenugreek salt, highlighting the earthy and smoky nuances of the ingredient. - Rohan Dusk (Supplemental Course +$30)
Fig-lacquered duck smoked over oak wood, served with wild berries, fermented radicchio, and charred mole sauce, offering a rich and complex flavor profile. Each course is designed to engage the senses, with presentations that often incorporate theatrical elements, such as dishes served sizzling or accompanied by aromatic smoke.
The ambiance at Fire complements its culinary offerings. The open kitchen design allows guests to witness the artistry of open fire cooking firsthand, with flames dancing and embers glowing as chefs prepare each plate. The interior features a modern yet rustic aesthetic, with natural materials and warm lighting that evoke the essence of a hearth-centered gathering.
The tasting menu at Fire is priced at $115 per person, offering an accessible entry point into high-end dining experience. Given the unique concept and limited seating, reservations are highly recommended and can be made through the official website only.
Fire by The Alinea Group offers a bold and immersive dining experience that redefines the role of fire in culinary rs. For those seeking innovation and sensory engagement, Fire promises a memorable journey through the transformative power of open-fire cooking.
