{"id":5751,"date":"2026-09-04T10:42:45","date_gmt":"2026-09-04T10:42:45","guid":{"rendered":"https:\/\/www.diningandcooking.com\/chefs\/5751\/"},"modified":"2026-09-04T10:42:45","modified_gmt":"2026-09-04T10:42:45","slug":"alinea-and-wieners-circle-hint-at-collaboration","status":"publish","type":"post","link":"https:\/\/www.diningandcooking.com\/chefs\/5751\/","title":{"rendered":"Alinea and Wiener&#8217;s Circle Hint at Collaboration"},"content":{"rendered":"<p>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.diningandcooking.com\/chefs\/wp-content\/uploads\/2026\/09\/WienersCircle-1018x1024.jpg\" class=\"img-fluid\" alt=\"Wiener's Circle and Achatz teased the collaboration on Instagram\" width=\"1018\" height=\"1024\"\/><br \/>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tPhoto\/Wiener&#8217;s Circle Facebook<\/p>\n<p>    Save<\/p>\n<p>It would seem that Alinea and The Wiener\u2019s Circle represent opposite ends of the Chicago culinary spectrum: the former a triple Michelin-starred establishment and the latter a no-frills hot dog joint.<\/p>\n<p>In an unlikely twist, the two iconic Chicago restaurants may be teaming up for a collaboration. First reported by Block Club Chicago, Alinea co-founder and head chef Grant Achatz hinted at the endeavor in an Instagram story posted earlier this week.<\/p>\n<p>According to Block Club, Achatz\u2019s story showed a picture of a gourmet corn dog with the caption \u201c@wienerscircle How do you feel about a collab?\u201d\u00a0<\/p>\n<p>The Wiener\u2019s Circle reposted the story on their instagram shortly after, responding with \u201cHow bout f\u2014 yes where do we sign?!\u201d<\/p>\n<p>Achatz told Block Club that the collaboration could come sometime next year, coinciding with Alinea\u2019s 20th anniversary.\u00a0<\/p>\n<p><img fetchpriority=\"high\" decoding=\"async\" class=\"size-full wp-image-50599\" src=\"https:\/\/www.diningandcooking.com\/chefs\/wp-content\/uploads\/2026\/09\/ChiStyleDog.jpg\" alt=\"Picture of Alinea's Chicago Style Dog shared by Grant Achatz \" width=\"810\" height=\"1017\"  \/>Photo\/Grant Achatz via Instagram<\/p>\n<p>Alinea first opened in 2005 and has since become a globally recognized fine dining destination, largely due to Achatz\u2019s progressive, scientific approach to cooking.\u00a0<\/p>\n<p>The Wiener\u2019s Circle on the other hand is about as far away from fine dining as you can get. The classic Chicago hot dog stand is best known for its surly customer service and cheap comfort eats.\u00a0<\/p>\n<p>The two restaurants have leaned into their opposing positions in the Chicago culinary landscape before, poking light-hearted fun at one another on social media. With a corn dog collaboration in the works, it seems the dueling eateries are ready to settle their beef once and for all.<\/p>\n<p>Despite his fine dining background, Achatz is no stranger to experimenting with some of Chicago\u2019s traditional flavors. The acclaimed chef added a deconstructed take on the Chicago hot dog to Alinea\u2019s menu in 2016, according to Block Club.\u00a0<\/p>\n<p>While the exact details are still in the development stage, Wiener\u2019s Circle\u2019s social media manager Ragen Eggert expressed confidence in Achatz\u2019s vision for the collab.\u00a0<\/p>\n<p>\u201cHe\u2019s so creative and he\u2019s amazing at what he does,\u201d Eggert told Block Club. \u201cI\u2019m sure whatever he does, it\u2019ll be out of this world.\u201d<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Photo\/Wiener&#8217;s Circle Facebook Save It would seem that Alinea and The Wiener\u2019s Circle represent opposite ends of the Chicago culinary spectrum: the former a triple Michelin-starred establishment and the latter a no-frills hot dog joint. In an unlikely twist, the two iconic Chicago restaurants may be teaming up for a collaboration. First reported by Block<\/p>\n","protected":false},"author":2,"featured_media":5752,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1484],"tags":[1497],"class_list":["post-5751","post","type-post","status-publish","format-standard","has-post-thumbnail","category-grant-achatz","tag-grant-achatz"],"share_on_mastodon":{"url":"https:\/\/vive.im\/@dnc\/117212357844193273","error":""},"_links":{"self":[{"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/posts\/5751","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/comments?post=5751"}],"version-history":[{"count":0,"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/posts\/5751\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/media\/5752"}],"wp:attachment":[{"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/media?parent=5751"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/categories?post=5751"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/tags?post=5751"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}