By Ezra Klein
Grant Achetz, the chef at the path-breaking Alinea, is blogging over at The Atlantic‘s new food channel. Today, he dives deep into the philosophy of his restaurant, explaining why everything is so tightly structured and why there’s so little in the way of customer choice. “It is rare that in today’s world we give ourselves completely to someone’s idea, and I think this surrender of choice can provide some exciting and rewarding results,” he writes. Which is all to say that truly great chefs sort of sound like hyper-articulate tops explaining the appeal of bondage.