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?
2.17.2011
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.
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