Alinea, Chicago

What to Expect from the Cuisine: Boundary-defying feats of molecular gastronomy in the past have included edible green-apple helium balloons and swirls of milk chocolate, pâte sucrée, violet, and hazelnut served directly on a special tablecloth in a psychedelic spiral.

How Many Courses to Expect: 18 to 22 over about three hours

No Walk-Ins or Reservations: Due to extreme demand and limited seating, Alinea runs an atypical seating system in which diners have to purchase tickets for a meal in advance. The meal itself is included in the ticket price, as are tax and the service fee, but drinks are tabulated as you dine.

Don’t Expect to See a Menu: That is, until you leave. On their way out, guests are handed a copy of the evening’s courses as a souvenir.

Keep It Intimate: The largest table at Alinea seats only six people. However, larger parties may be able to book the entire restaurant on a Monday or Tuesday evening. Yet due to the restaurant’s highly refined ambiance, please call the babysitter and leave the kids at home.

Who’s in the Kitchen? World-renowned culinary auteur Grant Achatz, who has been recognized by the James Beard Foundation as the best chef in the United States and was even named among Time’s 100 most influential people in the world.

What’s the Chef’s Story? Chef Achatz has endured far worse than the stresses of a bustling kitchen. In 2008, a diagnosis of Stage 4 cancer of the tongue threatened both his livelihood and his life. However, an innovative treatment at the University of Chicago pulled him through with his health—and tastebuds—intact.

More Accolades from James Beard: Alinea has also been praised for providing the best service in the United States.

Inside Tip: Spring for the wine pairing option to elevate the meal even further.