I was fortunate to be invited to a dinner featuring the inaugural menu of Grant Achatz’s new Next restaurant.
He was my friend’s client so we were comped, but we didn’t know until the end.
My favorite dishes were the fillet of sole with a crawfish mousse, and, of course, the roasted pressed duck. The Chinese do duck well (e.g. Sun Wah Bbq), but this was so flavorful.
It is a great concept and I also appreciate the business model: sell (out) tickets in advance, and keep the same menu for three months so you don’t waste any food.