This article has an interesting storyline, giving a glimpse into the the business and personalities behind a new concept restaurant coming from Chicago to New York: Next. The menu is expected to change completely every three months. Grant Ashatz, the chef, seems like an interesting guy, and he's painted in the article as a true artist (like a culinary Warhol). I suppose I'll have to save up and plan well in advance for my next trip to the Big Apple to find out how true that is. I would be interested in hearing if anyone has had Achantz's food, and what they thought.
http://www.nytimes.com/2011/02/16/dinin ... ref=dining
Best,
Joel