ShareFacebook Twitter AddThis
Achatz told Food & Wine that restaurant was going to stick to tradition. "We want to transport people back in time and show them what it was really like to eat in the early 1950s, when a steak house was almost more of a club, with individual wine cellars and cigars."
Want can you expect on the menu? Classics like oysters Rockefeller, lobster Thermidor, iceberg wedges, creamed spinach, baked Alaska - all with his signature molecular twist, of course. The kitchen staff will even use a wine press to extract juice from meat bones to make bordelaise sauce.
The uber retro menu will debut the first week of January in an over-the-top restaurant setting with elaborate candles, vintage china and white linen tablecloths, according to Food & Wine. Tickets will go on sale right after Thanksgiving.
The steakhouse theme will follow the current Bocuse D'Or menu at Next. You can expect an awesome video trailer of his new menu in the coming weeks. Until then, feast your eyes on this:
Via Food & Wine