Ham hanging from the ceiling, and plates that look like they float.
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Why would young operators deal with the complexities of haute cuisine when there's plenty of glory — and money — to be had with cheaper restaurants?
Grant Achatz will cook there from February 17 to March 13.
The famed Chicago restaurant will run two different dining experiences in January.
Would you expect anything less from Grant Achatz?
Tickets go on sale to the general public on Saturday.
The chef has some major changes planned for 2015.
Nick Kokonas says all the details on the new company are yet to be announced.
There are now two top-tiered places in the Windy City.
Alinea owner Nick Kokonas explains.
The signature dish, "Flavors of a Chicago fall," involves foraged Pringles and twigs.
Achatz plots another in the "hottest restaurant neighborhood in the country."
The menu will be served through August.
"This is very much a test why not take it on the road?"
Foams, gels, and stocks made out of Skittles.
Grant Achatz sets off yet another round of the kids-in-restaurants debate, even though there is really nothing left to debate.
Ready for Grant Achatz to do "silky bisque"?
The city now has more starred restaurants than ever before.
The full list is coming up shortly.
"Once you get a restaurant ... you want to control every facet of it. But you very quickly realize that it's impossible."