You might be interested in the restaurant Next in Chicago. From the Wikipedia:

>Rather than stick with one type of cuisine, Next completely changes its style every few months, focusing on a different time period, parts of the world, or various abstract themes for each "season" of its menu.

Next's very first menu was "Paris 1906" which was based on Escoffier's dishes from that year.

https://chicago.eater.com/2011/4/4/6688919/next-restaurants-...