On to the Next

Grant Achatz envisions a new restaurant concept where the concept changes four times a year. Fascinating idea from the "Andy Warhol" of the cooking frontier.

I especially found interesting the 18 different types of ice at the cocktail bar! It all sounds intense and fun and slightly wacky, but the question remains to be answered: will the food-appreciating public adore Next like they've adored Alinea, or will it simply become to heady and self-interested to appeal to anyone but the most dedicated Achatz fan?

http://www.nytimes.com/2011/02/16/dining/16next.html