Chef Grant Achatz: An Alinea Overnight Update in The Heartland: Dining Posted January 14, 2006 · Edited January 14, 2006 by mikeczyz (log) To me, the idea of a scaled down, less formal setting for your past cusinine makes sense on so many levels. Why do people want to make this cuisine "more approachable" Isn't that one aspect of what makes it special ..... it's un-approachability? Why turn it into a sushi concept of ordering it "by the peice" or large verions of the same food in an ala carte setting? Would it be the same?←of course it wouldn't be the same. to me, that would be the point of a second restaurant. when i want the alinea experience, i go to alinea.i can't tell you how often i've been in the middle of a tasting menu and have said to myself "i wish i could have another order of this dish." it's natural in the progression of a tasting menu that some dishes will be favored over others. to have a restaurant where I can choose dishes from the Trio/Alinea repertoire which fit my palate best appeals to me as a diner. Also, there are times when I have neither the time nor the money to spend on a huge tasting menu. being able to control the cost and time involved also appeals to me as a diner. as a chef, you may feel differently. mikeedit: this assumes restaurant x is in chicago.