Alinea, long considered Chicago’s most famous fine-dining destination, was knocked down from three Michelin stars to two last week — an unusual setback for a restaurant at that level. The news immediately prompted the same question across the culinary world: why now?

Michelin offered no explanation. The guide never reveals details of its decision-making, keeping inspectors anonymous and leaning on broad criteria such as ingredient quality, technique, and consistency. But after two decades in operation, Alinea has been receiving fresh scrutiny. While the restaurant is still associated with imaginative, high-execution cooking, some observers suggest that certain signature dishes — the edible balloon, the dessert painted directly onto the table — may no longer carry the same sense of invention they did years ago. Others wonder whether chef Grant Achatz’s attention has been spread thinner due to other Alinea Group ventures and the restaurant’s recent anniversary tour.

Those iconic dishes, however, remain part of what many diners expect from a once-in-a-lifetime meal, making them difficult to remove without disappointing guests. Michelin, on the other hand, published a brief FAQ the day the demotion was announced, stating simply that if a restaurant’s cooking no longer matches its previous level, its star is not renewed.

Major critics revisited Alinea this year, arriving at similar conclusions. The food remains impressive and often dazzling, but at nearly $500 per person before wine, they expected a more unified, emotionally resonant experience from a restaurant that once redefined American fine dining.

Despite the demotion, experts believe the restaurant’s business will remain strong. Studies of Michelin-starred establishments show that demand rarely decreases after losing a star, and reviews often become more positive as expectations shift. Alinea’s influence on Chicago’s culinary identity — and its role in shaping chefs across the city — remains far larger than any rating on a guide page.