Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

KristiB50

In Chicago, Chef Grant Achatz Is Selling Tickets to His New Restaurant

Recommended Posts

edsel   

Using the reservation system has been quite the wild ride. The tables are being released in waves, so dates pop up in the reservation grid sporadically. Clicking on one usually takes you to a blank slate of times (table already snapped up by someone with a faster mouse.) :laugh:

This was posted on their Facebook page today:

We are going to post a video at some point of what this looks like from our end. Basically, I have unlocked about 25 tables in the past 1.5 hours... and they are 'held pending transaction' within 1 second each. Literally as fast as I hit refresh that's how fast somebody grabs them.

I managed to grab the Chef's Table in late June. So looking forward to it!

Share this post


Link to post
Share on other sites
KD1191   
I have unlocked about 25 tables in the past 1.5 hours... and they are 'held pending transaction' within 1 second each. Literally as fast as I hit refresh that's how fast somebody grabs them.

At that speed, I have to believe there there is not "somebody grab[ing] them", but someone employing technology to game the system. I was able to manually "hold" a table last night by clicking on it every few minutes (it gives you 10 minutes to complete the reservation and the clock resets when you click again). This gave me time to call the friend who I was booking the table for and get the information re: their preference for wine pairings, etc. without risking losing the preferred time slot. This is just one of the "quirks" of the system that I would imagine could easily be abused by a script.


Edited by KD1191 (log)

Share this post


Link to post
Share on other sites
bmdaniel   
I have unlocked about 25 tables in the past 1.5 hours... and they are 'held pending transaction' within 1 second each. Literally as fast as I hit refresh that's how fast somebody grabs them.

At that speed, I have to believe there there is not "somebody grab[ing] them", but someone employing technology to game the system. I was able to manually "hold" a table last night by clicking on it every few minutes (it gives you 10 minutes to complete the reservation and the clock resets when you click again). This gave me time to call the friend who I was booking the table for and get the information re: their preference for wine pairings, etc. without risking losing the preferred time slot. This is just one of the "quirks" of the system that I would imagine could easily be abused by a script.

I believe they only allow 2 reservations per email account and the account had to have been originally registered, so my guess would be there should be less of this (at least if the 2 reservations per account is holding up).

Share this post


Link to post
Share on other sites

Luckily I follow Grant Achatz on twitter and signed up for ticket notification on the first day of the Next announcement last May.

I was in the first batch of people so I received my email yesterday around 2pm and was able to login and casually browse for a table with no issues.

Will be dining there on the 24th of April but I'm guessing I'm one of the few people who had absolutely no issues with their new system. It sounds like it was only hassle-free for the first few people to login because I hear it became quite hectic and error-ridden after the first hour or so.

Wish I would have booked another table yesterday for coworkers or friend since they're already sold out of the initial wave of tables.

For those still wanting to have a chance at the Paris 1906 menu, however, sounds like they will add capacity as time goes on and they also hold 1 table a night for walk-ins.

Share this post


Link to post
Share on other sites
Alex   

Excellent report (imho) in today's The New York Times by Sam Sifton

THE wild catfish in Thai caramel sauce had been devoured and the elegant metal plate holding it whisked away, a gin-clear watermelon consommé tossed back in a short fit of excitement. Coconut would follow, accompanied by Sicilian sweet wine, and dragon fruit with rosewater and a glass of rum, then small transparent bags filled with cold Thai tea sweetened with palm sugar and lightened with milk, straws emerging from their rubber-banded tops.

Share this post


Link to post
Share on other sites
edsel   

In an interview in Timeout Chicago, Achatz talks about upcoming menus at Next:

Grant Achatz talks what's next for Next

Starting in mid-October they'll be doing a menu evoking memories of childhood. They're a bit fuzzy about what that might entail.

The thing with the time, when we do Childhood it’s not Grant Achatz 1982, it’s just childhood. It should resonate even with my parents, there should be something universal they can pull from just as well.

Summer of 2012 will be Sicily. They'll also be doing the French Laundry, October 28, 1996, the day that Achatz started work there. Most exciting to me is a confirmation that the el bulli retrospective is actually going to happen. He had floated that idea in previous interviews, but it looks like it will really happen.

I talked to him [Ferran Adrià] about the idea of doing El Bulli and he was excited. Our idea is to do a course a year for the duration of the restaurant, to show the evolution. He took over in 1987, so there are more than 20 years of creativity and expression there. If we can hone in on one course per year to best exemplify the way that restaurant changed things during that particular year, well, that’s going to be big, and I think it’s very important that he comes in on it so we’re going to make that happen.

Share this post


Link to post
Share on other sites

Bit of a bump here - has anyone had any experience getting tickets here?

I signed up on the website around October/November time as I'm looking at making a trip to Chicago sometime early this year but I've never received an e-mail saying that tickets are on sale :unsure:

Share this post


Link to post
Share on other sites
KD1191   

Follow their Facebook posts for notice on when tickets become available, or try for same-day tickets via same. The alternative is to randomly check the website and hope they've made some tables available (this very thing happened to me this afternoon, but it's a rarity) or try the secondary market.


Edited by KD1191 (log)

Share this post


Link to post
Share on other sites

Follow their Facebook posts for notice on when tickets become available, or try for same-day tickets via same. The alternative is to randomly check the website and hope they've made some tables available (this very thing happened to me this afternoon, but it's a rarity) or try the secondary market.

I was just going to post about their facebook. If I lived in Chicago I could have eaten there quite a bit, I seem to have a knack for being on facebook when they post their updates.

Share this post


Link to post
Share on other sites

Right, I've got on their facebook, but looks like I have another hurdle... the credit card system!

It doesn't seem to want to accept my credit card as I don't have a valid Zip code. I don't, because obviously I'm over in the UK!

I've tried googling this but is it a problem buying from overseas? I thought it might not be worth the effort trying and just try going to Alinea but now I realised I'm planning to be there in April during the El Bulli season (a restaurant I never got to visit) I figured I HAVE to go!

Share this post


Link to post
Share on other sites

The accounting system (Quickbooks) / credit card processor I use will not process overseas credit cards without something in the zip code field. I generally put any zip code in the box and can then process the order. Not sure if this works with Next's system, but doubt you will go to jail for trying.

Share this post


Link to post
Share on other sites
plunk   

I live in Canada and also encountered the zip code problem so I emailed their tickets inquiry people and they said to just enter 00000 for the zip code. They've done the same thing on their end when processing non-US credit cards and the charges do get billed through so I think that's as good a guarantee as you're going to get. Good luck!

Share this post


Link to post
Share on other sites
edsel   

I thought it might not be worth the effort trying and just try going to Alinea but now I realised I'm planning to be there in April during the El Bulli season (a restaurant I never got to visit) I figured I HAVE to go!

The el bulli season is going to be tough to get tickets for. They're only doing one seating, so tickets will be scarce. A majority of them will go to season ticket buyers - I assume that's not an option for you. They're holding back one reservstion per evening to auction off for charity, so if cost is no object...

Share this post


Link to post
Share on other sites

I thought it might not be worth the effort trying and just try going to Alinea but now I realised I'm planning to be there in April during the El Bulli season (a restaurant I never got to visit) I figured I HAVE to go!

The el bulli season is going to be tough to get tickets for. They're only doing one seating, so tickets will be scarce. A majority of them will go to season ticket buyers - I assume that's not an option for you. They're holding back one reservstion per evening to auction off for charity, so if cost is no object...

Yeah i've been following the updates on Facebook.

To be honest it's been terribly confusing, it looks like there will be a new booking system as well. I'll just keep my fingers crossed, hopefully I can get a table at Alinea for that weekend anyway, if not otherwise I'll be really upset :(

Advance notice, and to get in first - if anyone ends up with 2 spare Next tickets around Easter time, and you're feeling generous, let me know...!!!!!

Share this post


Link to post
Share on other sites
kathryn   

Don't forget to book Alinea on February 1st if you plan to visit in April. They open the book up for the entire month for April on February 1, at 10am Central time.

Share this post


Link to post
Share on other sites

Well, tickets are on sale...

And i'm currently waiting in a queue. I should be able to get some in theory, but I doubt I'll be able to get any on the dates i'm currently planning to go over, so I may end up re-scheduling my trip and re-booking Alinea to fit in!

Fingers crossed, I logged in a few seconds after they opened and was #803 in the wait list out of ~950 packages. A few seconds later the line was back to 2500!

Share this post


Link to post
Share on other sites

I'm 2300 in the list, sad to say. Needing to enter the capcha three times killed my chances. Should anyone be lucky enough to get the season package and want company, my wife and I would be thrilled to join you!

Share this post


Link to post
Share on other sites
kathryn   

Wow, I did it. Got tickets for the night before I go to Alinea :shock:

Can't believe it

Excellent. Don't forget to try a molecular cocktail or two at the Aviary, then you can hit the trifecta.

Share this post


Link to post
Share on other sites

Wow, I did it. Got tickets for the night before I go to Alinea :shock:

Can't believe it

Excellent. Don't forget to try a molecular cocktail or two at the Aviary, then you can hit the trifecta.

Will do! I expect we might end up at the Aviary a few times! Best not go too crazy on the alcohol intake though, coupled with the food I might not be able to get on the flight home :laugh:

Share this post


Link to post
Share on other sites
kathryn   

Nice. I would do Aviary at least once. And then ask if you can get into the Office (downstairs speakeasy) on the 2nd visit.

Try to grab a reservation in advance. I think they are taking them via email 2 weeks in advance now. Any party size, for 6pm, 8pm, or 10pm.

Share this post


Link to post
Share on other sites

  • Similar Content

    • By eG Forums Host
      Introduction

      Welcome to the index for the Sous Vide: Recipes, Techniques, & Equipment topic, one of the largest and most influential topics on eG Forums. (The topic has been closed to keep the index stable and reliable; you can find another general SV discussion topic here.) This index is intended to help you navigate the thousands of posts and discussions to make this rich resource more useful and accessible.

      In order to understand sous vide cooking, it's best to clear up some misconceptions and explain some basics. Sous vide cooking involves vacuum-sealing food in a plastic bag and cooking it in a water bath at precise temperatures. Though it translates literally as "under vacuum," "Sous vide" is often taken to mean "under pressure," which is a misnomer; not all SV cooking involves food cooked in conditions that exceed atmospheric pressure. (See below.) In addition, calculations for SV cooking involve not only time and temperature but also thickness. Finally, due to the anaerobic conditions inside the bag and the low temperatures used, food safety issues are paramount.

      You can read the basics of SV cooking and equipment here. In the summer of 2005, Nathan Myhrvold (Society member nathanm) posted this informative, "I'm now going to answer my own initial questions" post, which addresses just about everything up to that point. For what came next, read on -- and be sure to order Nathan Myhrvold's highly anticipated Modernist Cuisine book, due in spring 2011.

      As with all indexes of on-going discussions, this one has limitations. We've done our best to create a user-friendly taxonomy emphasizing the categories that have come up repeatedly. In addition, the science, technology, and recipes changed over time, and opinions varied greatly, so be sure to read updated information whenever possible.

      Therefore, we strongly encourage you to keep these issues in mind when reading the topic, and particularly when considering controversial topics related to food safety, doneness, delta T cooking, and so on. Don't read a first post's definitive claim without reading down the topic, where you'll likely find discussion, if not heated debate or refutation, of that claim. Links go to the first post in a series that may be discontinuous, so be sure to scan a bit more to get the full discussion.

      Recipes were chosen based solely on having a clear set of information, not on merit. Indeed, we've included several stated failures for reference. Where possible, recipes include temperature and time in the link label -- but remember that thickness is also a crucial variable in many SV preparations. (See below for more information on thickness.)

      History, Philosophy & Value of SV/LTLT Cooking

      Over the years, we've talked quite a bit about SV as a concept, starting with this discussion about how SV cooking got started. There have also been several people who asked, Why bother with SV in the first place? (See also this discussion.) What with all the electronics and plastic bags, we asked: Does SV food lack passion? Finally, there have been several discussions about the value of SV cooking in other eG Forums topics, such as the future of SV cooking, No More Sous Vide -- PLEASE!, is SV "real cooking," and what's the appeal of SV?

      Those who embrace SV initially seek ideas about the best applications for their new equipment. Discussions have focused on what a first SV meal should be -- see also this discussion -- and on the items for which SV/LTLT cooking is best suited. There's much more along those lines here, here, and here.

      Vacuums and Pressure in Sous Vide Cooking

      As mentioned above, there has been great confusion about vacuums, pressure, and their role SV cooking. Here is a selection of discussion points on the subject, arranged chronologically; please note that later posts in a given discussion may refute earlier ones:

      Do you need a vacuum for SV cooking, and, if so, why? What exactly is a "vacuum"? Click here, here, and ff. Are items in vacuum-sealed bags "under pressure"? Does a vacuum sealer create a vacuum inside the bag? Do you really need a vacuum, or can you use ZipLoc bags? Also see here, here, and here. If "sous vide" means "under pressure," aren't the items in the bag under pressure? There is more along these lines to be found in this discussion.  

      The Charts

      We've collected the most important of many charts in the SV topic here. Standing above the rest are Nathan Myhrvold's charts for cooking time versus thickness and desired core temperature. We worked with him to create these three reformatted protein tables, for beef, fish, and chicken & pork.

      Nathan provides additional information on his charts here. Information on how to read these charts can be found in this post. For an explanation of "rest time" in Nathan's tables, click here.

      Other Society members helped out as well. Douglas Baldwin references his heating time table for different geometric factors (slab/cylinder/sphere) here; the pdf itself can be found here. pounce created a post with all three tables as neatly formatted images. derekslager created two monospace font charts of Nathan's meat table and his fish table.

      Camano Chef created a cumulative chart with information gathered from other sources including Thomas Keller's Ad Hoc. Douglas Baldwin shared this chart devoted to pasteurizing poultry. PedroG detailed heat loss and steady state energy consumption of sous vide cookers in these charts.

      Finally, there is also an eG Forums topic on cooling rates that may be of interest.

      Acknowledgment & Comments

      This index was built by Chris Amirault, Director, eG Forums. It was reviewed by the eGullet Society volunteer team as well as many Society members. Please send questions or comments to Chris via messenger or email.
       
       
    • By Paul Bacino
      Wonder if someone could get me in the ballpark..the amount of Transglutamase...to make scallop noodles..    %  I mean
       
      ill use a food processor..to purée the scallop..  then inject into a water or broth..to cook?
    • By TomRahav
      Hi,
      I've tried to make the spherical mussels recipe from the Modernist Cuisine books and it didn't work as I expected, so I would appreciate any advice that may help here.
      The recipe calls for calcium gluconate which I couldn't get hold of, so I replaced it with calcium lactate gluconate that I had at home. I used the same ration (2.5%)
      When I tried to create the spheres in the sodium alginate bath I encountered two main problems;
      1. instead of spheres the mixture just stayed as uneven shape on the surface. The bath was 1Kg. water with 5gr. sodium alginate and I let it rest in the fridge for 24 hours before using it so I think the problem is not here. However, the mussels jus mixture (100gr. mussels jus, 0.5gr. xanthin gum and and 2.5gr. calcium lactate gluconate) had a lot of air bubbles in it. Can that be the issue?
      2. In the book the spheres seem to be completely transparent whereas my mussels jus mixture was pretty white and opaque. Is it because I replaced calcium gluconate with calcium lactate gluconate? Or maybe it's because the jus itself should be clarified before it is used?
      Thanks in advance for your support,
      Tom.
    • By chriswrightcycles
      Good afternoon everyone!
       
      I currently own a MiniPack MVS31x chamber style vacuum sealer and am wondering if a Polycience vacuum canister will work in my machine? The intended use is for making a larger batch of aerated mousse. 
    • By boombonniewhale
      Hello! I was wondering if anyone on here has tried using an induction cooktop with confection making (caramels, fondant, marshmallows ect...). My stove has literally three settings, and the low setting still burns sugar and there is no such thing as maintaining any sort of "simmer". I was looking into getting a cooktop and buying some copper sugar pots and mauviel makes this thing that goes inbetween. I would love to hear any input into this idea or your experiences!
       
      ~Sarah
  • Recently Browsing   0 members

    No registered users viewing this page.

×