Well that is exactly the point. There is in fact another chef who is trying to do that... a few in fact. It is exceptionally difficult to do. That is why there are folks on here pointing out to you who those chefs are... And as for it being a few notes... to wit: The "tour" on the Interlude website either current or over the past 2 weeks (just changed tonight, no pictures on there now -- different menu... hmmm) "Very Similar" to Alinea -- 12 dishes Freeze Dried Pina Colada -- On eGullet Here Oct 18 2004 Chocolate Ganache Helix Tobacco with Blackberry Skate with "traditional" flavors Cucumber with aromatics HOP in Five Sections (Daikon substituted, but same exact fillings) Caviar with Oyster Cream in Chervil Squab with Foie, Licorice, and Grilled Watermelon (what are the odds of that!) Liquid Center Chocolate with Rice and Peanut (same plating too) Squab with smoking cinnamon (same exact candle service piece) Eucalyptus Yogurt with Apricot and Thyme (in an an exact same tube) Dry Aged Beef, Braised Pistachios, hot spiced Jelly (ours was also bison -- same unique treatment of the potatoes) Also similar are the phrasings: "too many garnishes to list", "tour", and "mostly traditional flavors". I note 2 dishes that I personally have seen at WD-50 (they can comment better than I), at least 2 from Moto (ditto -- donut soup being one), and one from MiniBar (deconstructed glass of wine). Total of 17 dishes, without really thinking too hard. If it were one dish -- well that's an honor. I have seen Alain Passard's Egg and Keller's Cornets at many restaurants... often in homage to the chef's who created them. I am not a chef... and perhaps different rules apply here. But in any other profession or business -- from writing to computing to academia -- this would raise a flag... ← from the wd-50 end shrimp noodle (wylie has the patent on that one)Identical dish right down to plating caramalized apple miso icecream preserved plum(Sam Mason wd-50 pastry chef exact same dish componets and plating ) Grapefruit on grapefruit (wd-50 sam mason his signature sorbet course on the tasting what are the chances