Surveying the project

Chef <a class="taxInlineTagLink" id="PECLB004168" title="Grant Achatz" href="/topic/lifestyle-leisure/dining-drinking/grant-achatz-PECLB004168.topic">Grant Achatz</a> tours the construction zone in the basement of Next, his second restaurant. It will only accept tickets purchased through a web site because the restaurant wants to cut back on lost revenue when people cancel at the last minute. “The death-in-the-family folks,” Kokonas calls them, “the people whose grandmothers always mysteriously die the same day they made a reservation at <a class="taxInlineTagLink" id="PLENT000305" title="Alinea" href="/topic/lifestyle-leisure/dining-drinking/chicago-restaurants/alinea-PLENT000305.topic">Alinea,</a>” which costs (at minimum) $195 a person.

( Zbigniew Bzdak, Tribune / January 20, 2011 )

Chef Grant Achatz tours the construction zone in the basement of Next, his second restaurant. It will only accept tickets purchased through a web site because the restaurant wants to cut back on lost revenue when people cancel at the last minute. “The death-in-the-family folks,” Kokonas calls them, “the people whose grandmothers always mysteriously die the same day they made a reservation at Alinea,” which costs (at minimum) $195 a person.

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