Recently, the New York Time's reported that legendary chef Grant Achatz of Alinea in Chicago will soon open a restaurant that 'if all goes according to plan, could be the most difficult, ephemeral and stressful in culinary history.' In his new restaurant, Next, the menu will change radically every three months; it will, in essence, become an entirely different restaurant, drawing from a different place and time: the classical French repertoire of Escoffier, Kyoto in springtime, Palermo in…