The most pertinent point, is that the chef says it's going to be like WD~50 and Corton, but there is (as yet) no evidence that he is actually capable of that. Not saying he can't, only that it's as yet unproven. I mean, Liebrandt and Wylie actually had to work their way up to charging that kind of coin.
Eater just had a little piece about the proposed tasting menu. As usual, ignore the comments.
Come to think of it, I think you'll like him a lot, he really reminds me of Joe Dobias.