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Making Chicago's Top Chef

Making Chicago’s Top Chef

Posted inEditor's Pick

Making Chicago’s Top Chef

Christopher Borrelli | Chicago Tribune | February 16, 2011 | 5,676 words

With three Michelin stars to Grant Achatz’s name and many critics convinced that Alinea is now the best restaurant in the United States, Achatz and Kokonas are in an enviable position: They can do what they want. … Take, for instance, Next’s reservation system. There are no reservations. If you want to eat there, you will have to buy tickets through Next’s website. So far, 15,000 have signed up to be notified when tickets go on sale.