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Common Projects Achilles (2010), The sneaks come in white, black and are capped off with gum outsoles. It looks like the Spring/Summer 2010 release should hit retailers towards the end of January.
Common Projects come from the French collaboration of Flavio Girolami and Prathan Poopat. Constructed from Italian leather the sneakers follow in the same "footsteps" of their ancestors minimalistic approach .
One perk to having an award winning chef in the Soul Reflecksions family is in-group treatment at the finest restaurants in the nation. Near the top of the list resides Alinea, a special occasions restaurant located in Chicago that specializes in progressive American (or Avant-Garde) cuisine. Dining here is an extravagant event, a commitment to the culinary arts, and an experience that will not soon be forgotten (some diners have been literally brought to tears). We celebrate innovative artistic expression, and this fits the mission, as it has been labeled "the most cutting edge food in America." Chef Grant Achatz (interview) and team's ingenious creations constantly push the bar.
The format is molecular multi-course meals including the tasting (13 course) and the tour (29 course). This plethora of courses may seem daunting, but we can tell you from experience that you'll leave nothing leftover.
Common Projects Achilles (2010), The sneaks come in white, black and are capped off with gum outsoles. It looks like the Spring/Summer 2010 release should hit retailers towards the end of January.
Common Projects come from the French collaboration of Flavio Girolami and Prathan Poopat. Constructed from Italian leather the sneakers follow in the same "footsteps" of their ancestors minimalistic approach . 
One perk to having an award winning chef in the Soul Reflecksions family is in-group treatment at the finest restaurants in the nation. Near the top of the list resides Alinea, a special occasions restaurant located in Chicago that specializes in progressive American (or Avant-Garde) cuisine. Dining here is an extravagant event, a commitment to the culinary arts, and an experience that will not soon be forgotten (some diners have been literally brought to tears). We celebrate innovative artistic expression, and this fits the mission, as it has been labeled "the most cutting edge food in America." Chef Grant Achatz (interview) and team's ingenious creations constantly push the bar.
The format is molecular multi-course meals including the tasting (13 course) and the tour (29 course). This plethora of courses may seem daunting, but we can tell you from experience that you'll leave nothing leftover.
