I can't say the NYT's story made me want to rush out and go. Sounds like a Blumenthal meets New York. But who knows?
"The kitchen, just a few blocks from the restaurant, has become a lab for subjecting ingredients to extreme conditions. In the dehydrator, slivers of calamata olives are withering to a crisp; in stainless-steel vats of molten caramel, pineapples festooned with peppercorns and vanilla beans are completing a three-day braise; in the freezer, tubs of lovage await an undetermined fate."
"When diners open their menus, they will face only a list of ingredients next to each dish, with no indication of how the dish is prepared. There will be appetizers like the one listed as "oysters, Chinese sausage, green apple, pistachio," and entrees like "corned duck, white beets, rye crisp, purple mustard." http://www.nytimes.c...ing/26WD50.html