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    FIRE by The Alinea Group

    3.7 (40 reviews)
    Open 5:00 am - 9:00 pm

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    View from our seats at the kitchen counter.
    laurence h.

    We thoroughly enjoyed our dinner at Fire. Service was exceptional, the food was good, as was the wine pairing. The real standout for me was the lobster bisque that was one of the components of the first course, it was amazing. Overall the food was good but not exceptional, hence 4 stars.

    Matt F.

    We really enjoyed our meal at Fire. The service was exceptional, the maî·tre d was incredibly friendly and really elevated the service we got. The ambiance with the warmth off the open fire in the kitchen set a really nice mood for an intimate dining experience. Overall the food was incredibly delicious and we could really feel the hearth highlighted in each dish. The highlight for us was definitely the smoked ice cream, which may have forever ruined every other ice cream for us going forward it was that good

    Alan D.

    Plutarch once said, "The mind is not a vessel to be filled, but a fire to be kindled." Well, I'm pretty sure Grant Achatz took that literally because at Fire, not only is your mind kindled, but so is just about everything else. Between the blazing grill and the flame thrower-size butane torches, I'm surprised my napkin didn't come out charred! This new concept, located in the former Roister space, is a fiery love letter to all things flame. Each dish carries the essence of fire--whether it's smoked, charred, scorched, or kissed by embers. The results are as dazzling as they are delicious. What Set My Soul (and Taste Buds) Ablaze The Carabineros (Spanish prawns): Cold-smoked over juniper branches, these prawns were smoky, tender, and perfectly balanced with the salty umami of soy and the freshness of shiso. A delicate powerhouse of a dish! The Beef Cheek: Sous vided in spices and crusted with puffed wild rice, it was a rich, smoky celebration of everything fire can do to meat. The Sweet Potato: Fire-flashed and paired with smoky Autumn Crisp apples, it was as comforting as sitting around a campfire--if that campfire also happened to serve Michelin-level cuisine. And the Ember dessert? A sweet, glowing homage to the theme with scorched dairy, hazelnut mole, and banana nectar. It's the dessert I didn't know I needed. The Atmosphere Watching the chefs tend to the roaring hearth felt like watching a symphony conductor orchestrate flames. The open kitchen and glowing firepit set the tone for an experience that's primal yet refined. It's rustic elegance at its finest, with flames playing a lead role in every moment. Why You Should Go If you've ever thought, "I love my food grilled, but could it also be poetic?" then Fire is your place. Achatz has created a space where each dish doesn't just feed you--it tells a story of transformation, of heat, and of flavor. Final Verdict: Whether you're a die-hard foodie or just someone who appreciates a good flame-kissed meal, Fire is a blazing success. Leave your fire extinguisher at home--you'll want to soak in every charred, smoky, delicious moment.

    Sweet Potato
    Michael R.

    A long-time fan of Roister, I was intrigued by their new concept, FIRE. My party of 4 enjoyed our experience on a recent Saturday night. I appreciate other reviews I've read, but personally, it's all about context and expectations. Service was professional and informative. Presentation was solid, with some courses presented with energy and zest, and the team approach to service. My group ordered drinks a la carte versus the wine pairing, so my comment on cocktails is there were a variety of wines, spirits, cocktails, and mocktails. The Hibiscus Bliss is a refreshing n/a drink that I recommend. Foodwise, everything to me ranged from creative to outstanding. The 1st course of 3 prawn-based items really set the stage. The highlight was the Bisque, which was so smooth and flavorful. The next course (Halibut) included the purple shell mussel broth set-the textures were the star there. The top 3 items to me were: Saccchetti-think of a deconstructed French Onion soup with a crafted pasta "pocket"-so good! Next would be the Sweet Potato-I suggest tasting from the top center and working your way outward to begin with the headline ingredient, then to experience the creamy and light apply flavors. Finally, the Ember, an inventive ice cream option to close the courses had great texture-crunch, temperature-cold but not dense. Hazelnut, banana and maple syrup on top were great. I look forward to the evolution of this restaurant and recommend to anyone who wants to experience a tasting menu experience for the first time or appreciates the Alinea Group.

    Purse shaped pasta with chestnut filling
    Elizabeth H.

    TLDR: Got to go to Fire on only its second day of opening!! Chef Grant Achatz does it again with a beautiful tasting menu with "fire" or elements thereof incorporated into each dish. With an open kitchen where you can watch the magic happen, Fire was well worth the visit. SETTING: my partner and I are visiting from NY and had a reservation at Roister. We received an email a week before that we could change our res to Fire (the new restaurant) or cancel. We of course decided to change the reservation and are so glad we did. Arrived on Thursday night at 8pm to a fully packed restaurant. It was a bit chaotic (but as mentioned it's only the second day this restaurant has existed, so that's to be expected). The interior is dark, sleek, and minimal with seating in the front and back separated by a big open kitchen with kitchen counter seating. FOOD: The food was damn good!!! I particularly loved the creativity of the prawn three ways - as my partner remarked it was some of the best prawn he's ever had (and I agree). There was a chestnut filled purse shaped pasta which was just so savory, and decadent, thinking of it now my mouth is automatically watering. There was a maitake mushroom dish that might be my favorite vegetarian dish I've ever had at any fine dining restaurant. I don't know how they pulled so much flavor out of that one mushroom piece (with cabbage), but it was heavenly. Finally, the ice cream dessert. I think I set a record for how quickly I shoved that down it was so so good!!! The two dishes that were a bit of a miss for me (and why this review is 4 stars rather than 5) was the sweet potato and halibut. The halibut was a bit bland and underwhelming, and the sweet potato never came together with the other elements of the dish for me. Everything else though was crème de la crème (5/5), incredible. SERVICE: service was a bit slow but again this is their second day, and they were jam packed, and towards the end of our meal, service was flowing nicely !! VERDICT: 100% recommend coming to try Fire. I have no doubt this will be another successful endeavor by the Alinea Family Group, and the food really really shines, with its creativity and balance. I'm so glad we got to try Fire!!

    Fish with seafood custard.
    Debra F.

    I really wanted this place to be good. Unfortunately the Alinea Group name didn't live up to its reputation this time. Based in the Fulton Market district not far from Next, another Alinea Group restaurant, Fire promises a bold tasting menu. The open concept kitchen which produces the "Fire" inspired dishes is impressive and the plating is as always superb. Dishes were actually quite tasty and my favorite was the shrimp course. We did go on a Friday evening so the place was packed. The let down I thought was the wait staff. Placing the plates in front of you, they just reeled off what they were with little to no effort then walking off. One member of staff was actually recovering from an illness and so we couldn't hear the dish that was being described. To this we got told "I'm getting over being sick and I still have a sore throat". This shocked me. If she was sick, maybe wear a mask then? There are other restaurants that require staff to wear masks for lesser reasons. One of our dinner guests spoke to the manager who did change the wait staff at our table but that just meant that the waiter just got moved to other tables who didn't know about their illness. Not what I was expecting from a meal that was still over $250 per person if you included the wine pairings. A bit disappointing.

    Carabineros: cold smoked Spanish prawn, juniper perfumed tail, and bisque in an artful and amazing presentation.
    Craig H.

    We had the good fortune to both be in Chicago and get a table shortly after The Alinea Group opened Fire in the restaurant formerly known as Roister. We loved Roister--the food and the vibe--and were simultaneously disappointed at the loss and excited for the new concept from Chef Grant. We absolutely loved it. We sat at the counter watching the chefs prep and cook our amazing tasting menu. Original both in presentation and deliciousness we had an amazing meal and an incredible experience. Though Roister will be missed (particularly the fried chicken!) FIRE is an incredible new experience that can't be missed.

    Beef Cheek with Turnips 3-Way YUM!
    Keyshawndre C.

    Appearance by Chef Grant: CHECK! Wobbly Table: CHECK! Servers' Butts and Crotches: CHECK! ‍ Fire replaced Roister (almost overnight?) and is the most 'affordable' Michelin-like experience from the Alinea group. We enjoyed most dishes, enough so that we'll return next year after the menu resets. The courses are paired down to match the $120/person price and still, they're pretty delicious... Excellent beef cheek with turnips 3 ways, amazing Comte cheese pre-dessert, and a delightful final dessert (no take-home gift for this meal). Unfortunately, the set-up here is still all Roister-style, meaning side-by-side tables squeezing out a maximum return. Consequently, this means servers have to squeeze between each table, so diners keep getting their elbows and shoulders hit with butts and crotches, constantly interrupting their meals; it's surreal, kind of gross(!!!) and unacceptable even at Denny's, let alone here. (Sorry, this really annoyed me as you can tell.) We also had a wobbly table, but didn't want to ask to fix it on-the-spot. It was really noticeable and at least an acknowledgement of our drinks shaking around could have been made... Hopefully they repaired it later, LOL! Finally, Chef Grant was there, which was awesome; he was in the open kitchen flaming the wrapped leaves of the halibut dish. He never really even turned our way (the dining room), but perhaps that would have helped him spot the problems? Who knows, but we appreciated this new Alinea-inspired experience and would recommend it. HINT: Sit at the kitchen to avoid dinner interruptions.

    Jack F.

    Chef GA and the Alinea group is at it again with their latest avant-garde experience with Fire. The moment you walk in the door, you are overwhelmed with various scents related to different herbs and incense, and the smoking is from the hearth that is visible to most of the patrons. (good or bad depending on your olfactory sensitivities, I loved it). Right off the bat the service was impeccable, with the timing of seating us down, to the synchronized well oiled machine of plating the various courses. I don't wanna go to in depth to the actual meals, but I can say that each one was more unique and different than the last. I highly recommend the wine pairing if you drink alcohol, but I've been told that the nonalcoholic cocktails are also very good. I have to say, though, I can tell the sommelier really put a lot of time and effort to figure out the right combinations that Would amplify the food with the drink appearing. Everyone was incredibly kind and well-versed in both of food and drink, and it was a truly unique and wonderful experience. The intangibles were out of the park, and it was just as much about the experience as it was about the food. *of note: I went with three family members, and one of them who has a very heightened sense of smell, and overly sensitive taste to potent flavors did not necessarily enjoy some of the dishes. Be aware that this restaurant is trying to push the limits on him sensory experiences, so someone who may be easily affected by these things may not have the five star experience that I had.

    Ice cream
    Maddie H.

    I thoroughly enjoyed my time at FIRE! I thought the new concept was awesome and the use of fire in each course was noticeable and tied in to the dish well. The prawns course was visually appealing and a great start to the meal! The sachetti was another favorite and the beef was perfection! We were celebrating my sisters graduation and thought it was so cute they gave her a little toaster marshmallow. Definitely looking forward to the menus to come and the only reason I'm giving 4.5 out of is because I love Next and st. Clair Supper Club more.

    Chrissie L.

    I was excited to try the new Alinea concept, so I got a reservation the first few weeks it opened. There were some pros and cons, but I think the cons are largely due to the fact the restaurant is so new. Pros: Service was fantastic. Everyone we interacted with had a great attitude, and our server was knew a lot about the wine pairings. We sat at the kitchen table, and it gave a fantastic ambiance. A little hot though so wear layers you can take off! The Sacchetti was my favorite, and the beef cheek was a close second. The dessert was AMAZING, could have taken a whole carton home with me. Plating on the dishes was impressive, but not surprised given the Alinea brand. Cons: I did not feel like the tasting menu in its entire + the wine pairings was worth $500 for a couple. The fish was halibut. It wasn't bad, but it was cooked in a leaf. When they pulled off the leaf to reveal the halibut, it was stuck to the leaf. They had to give it a few quick tugs to get it out, and it took half the fish with it. It also left ash from the charred leaf in my lap. Obviously the plating was also ruined, but my husband's came out fine, so I got to see what it was supposed to look like. The first dish was prawn 3 ways. Prawn isn't the most exciting to begin with, and I would have liked to see more of a variety. I also left the meal feeling slightly hungry still, which was not ideal for a meal of this price. Overall, I liked the vibe and some of the dishes. I'd wait until they work out the kinks before going back.

    View from Kitchen Table
    Jacob S.

    Dined at FIRE with my fiancée about a month after it opened. $115 for an Alinea Group tasting menu is an absolute steal. This dinner featured some of the best dishes I've ever had. The bisque, maitake, truffle pasta, sweet potato, and ice cream were our favorites. Another review called the ice cream dish mind blowing. I couldn't agree more. Oh yes, and we sat at the kitchen table and had a front row seat to watch Chef Achatz prepare our dishes (no extra charge for the kitchen table seating as of right now). Truly a once in a lifetime experience. I am not a food critic or a professional chef, but I've been to a lot of excellent restaurants around the country, several of them Michelin starred--some of them three Michelin starred--and this meal is up there with the best I've had. I guess everyone is entitled to their own opinion, but to bash this restaurant and Chef Achatz's masterful creation is like bashing 90s Michael Jordan. Oh and if someone offered you the chance to watch Michael Jordan court side in the 90s for around $100--reverse adjusted for inflation--that would be a ***cue Larry David*** prettttty good deal. And you can essentially get that experience here at FIRE. Highly recommend booking now. Thank you to Chef and the FIRE team for an incredible experience.

    ice cream
    Claire L.

    What used to be Roister is now Fire, the latest restaurant concept by the Alinea group, which features an affordable tasting menu comprised of dishes that all embody the use of fire. It's a unique tasting menu, and I appreciated the innovative takes on each dish, but unfortunately many of the dishes were either way too salty or way too sweet, like the cold smoked prawns, the prawn bisque, the broth of the sacchetti dish, and the beef being excessively salty, and the two dessert dishes being overly sweet. If they had balanced the flavors better, then the tasting menu would be a sure success, but I think they'll still need to work on refining these flavor balances some more as they continue to develop as a restaurant. That's not to say that there weren't any standout dishes - the kombu cured halibut was cooked perfectly (though the accompanying chawanmushi custard was again on the salty side), and the juniper perfumed tails with the honey glaze was absolutely delicious. Maybe I would wait a couple of more months to let the restaurant and menu develop before visiting again, so hopefully things will improve.

    Carabineros course. The bisque was delightful!

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    0.3 miWest Loop, Near West Side
    $$$

    Girl & the Goat is a must go in Chicago. Between the reputation, the awards, and the fame of chef…read moreStephanie Izard, my expectations were high. I made this reservation more than a month in advance and was genuinely excited when I finally snagged a table. Thankfully, the meal delivered. The space itself is exactly what I hoped for--minimal, chic, and effortlessly cool. Nothing feels overdesigned or trendy for the sake of being trendy. The menu is also refreshingly approachable. It's creative without being overwhelming, and there's enough variety that everyone can find something they'll love. Before I even get into the food, I have to give a huge shoutout to our server, Kona. She was absolutely incredible and deserves a raise. Attentive without hovering, knowledgeable without being pretentious, and genuinely invested in making sure we had a great experience. Service like that elevates an entire meal. The drinks were fantastic too. Strong, well-balanced, and with enough variety that there's truly something for everyone. I had both a Manhattan and an Old Fashioned, and neither disappointed. The Manhattan was bold and spirit-forward, while the Old Fashioned was exactly what I wanted--strong, slightly sweet, and the perfect companion to dessert. To start, we ordered the Pita & Dips, and thank goodness we did. The pita itself is enormous, warm, and beautifully prepared. The dips were fresh, vibrant, and packed with flavor. It's one of those dishes that seems simple on paper but ends up being one of the most satisfying things on the table. The famous Green Beans absolutely lived up to the hype. Kona came by and suggested pairing them with the halibut, which is exactly the kind of thoughtful service that makes a difference. She didn't have to do that, but she did, and she was right. The green beans were incredible--crunchy, savory, addictive, and somehow far more exciting than green beans have any right to be. I'd honestly come back just for this dish. The Pan-Roasted Halibut was another standout. Fresh, flavorful, and beautifully balanced. The acidity cut through the richness of the fish while the subtle sweetness tied everything together. It felt bright and refined without losing comfort-factor. The Goat Empanadas were exactly what fried food should be. Crispy, flavorful, and impossible to stop eating. Sometimes restaurants try to overcomplicate things, but this dish succeeded because it simply executed the fundamentals perfectly. Then came the Roasted Pig Face, which might have been the most fun dish of the night. Mixing everything together transformed the plate into something completely different from its individual parts. The textures were fantastic, and the potatoes added an element I wasn't expecting but thoroughly enjoyed. It's playful, creative, and a perfect example of why Girl & the Goat became famous in the first place. And then dessert happened. We ordered the Popcorn Situation, and I now understand why people talk about it. The combination of sweetness, saltiness, creaminess, and crunch somehow works perfectly. That cake, the cheese component, the salty notes - everything came together in a way that sounds unusual on paper but tastes absolutely incredible. Overall, Girl & the Goat lives up to its hype. I'll 100% be back

    Love that they have a vegan menu! We sat outside on a sunny day. There was plenty of indoor and…read moreoutdoor seating. Service was great. As a group of 3, we ordered both vegan and non vegan dishes. For the chickpea fritters, they were able to make a half portion vegan and the other half as is. My friends ordered the chicken skewers and goat empanadas and loved them! I got the maitake mushroom dish. The mushrooms were very flavorful and paired well with the wrap and fresh strawberry cucumber salad. My favorite part was the vegan dessert "vacation, please!" - pineapple cake with passion fruit sorbet

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    Girl & The Goat
    Girl & The Goat
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    FIRE by The Alinea Group - newamerican - Updated June 2026

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