Alinea's Grant Achatz reveals what's Next, and we dish up new dining trends.
The world’s eyes (and stomachs) are focused on Chicago, as bloggers, critics and food obsessives froth in anticipation of what promises to be a revolutionary restaurant, chef Grant Achatz’s Next. It could change the way we think about reservations (diners will buy “tickets”), pricing (cost varies depending on time of day) and world cuisine (he’ll pair places and times—think São Paulo, 1968). What else is on Chicago’s culinary horizon? In the coming pages, you’ll meet industry innovators, including Achatz, whose ideas represent the future of food. You’ll also discover the next dessert trend, the next meat craze, the next bar fad, the next dining destination and the next restaurant concepts that will feed the city’s hunger.