"Menus as Literature"

First, I would like to express my relief of a cancer-free Grant Achatz. The doctors at the University of Chicago Medical Center have assured Achatz his sense of taste remains as sharp as it ever did before. And thank God.

Earlier this week the NYTimes' Frank Bruni makes an excellent point: why do some restaurants feel so compelled to make their menus into novellas? I've never come across such excessiveness as this, but please, I would love to know if any of you out there have been subjected to painfully long menu descriptions.

Anyone have news on Jean-Marie Josselin's upcoming Kapahulu restaurant? It seems the media has left us high and dry since October...