Hors d'Oeuvres, the most mispelled word in the history of spelling. Quail egg with white anchovy, pork rilletes, mushroom wrapped in leek, foie gras torchon within brioche and apricot preserves on top, egg custard with black truffle and I think, salt cod.

Next Restaurant: Paris 1906

I got a chance to go to Next Restaurant, Grant Achatz’s new Big Thing.  He is the genius chef behind Alinea, which I am proud to say is in Chicago.  Alinea has made a ton of top ten lists across the nation, and I have yet to go myself (it’s expensive!). Next is an interesting …