Young Gun
June, 2005
What makes Chicago's Alinea arguably the most highly anticipated restaurant to open in the U.S. this year? With the kind of traditional training Wisconsin-bred chef Grant Achatz, 31, has had, even his résumé would taste succulent. He's a former sous-chef at the French Laundry, a bar-none foodie mecca in California's Napa Valley. He gained a national reputation by heading up Trio restaurant, outside Chicago. With his new venture, which opened in May, he's swinging for the fences. The idea: to dec...
