Chicago IL 60607
Only two years after its opening, chef Grant Achatz's groundbreaking restaurantNext seems as if it has always been part of the culinary avant-garde — ironic for a restaurant whose entire prix-fixe concept changes every few months. There's nothing blasé about Next. You never know what's going to be placed before you — it could be chicken liquid croquettes (elBulli menu) or the world’s best mac and cheese (Childhood menu). Well, technically, it will be neither, given that they're from past menus and the menus don't repeat. But you get the idea. Next has paid homage to legendary French chef Auguste Escoffier, then it was a futuristic Thai menu, then Childhood; an homage to the now-closed elBulli, explorations of Sicily and Kyoto, "The Hunt,” and a vegan menu. And for 2014, there's been a steakhouse menu under the helm of chef Dave Beran.
Whatever it is, the food here is inventive and exciting without being gimmicky and the service flawless without being fawning but good luck getting in. There's an online reservation system for buying "tickets," but you'll be joining 20,000 (yes, 20,000) other folks just as desperate and committed to scoring a table. If you get into Achatz's next-door cocktail lounge, The Aviary (itself no small feat), there's a tiny chance that you might get a late table at Next. Or check Next's Facebook page. Most nights, they hold a table or two and sell them there. The catch? You have to already be in Chicago.
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Falafill opening Loop location early next week
The menu at this shape-shifting restaurant completely changes every four months. While it's not as cheap as it used to be, you can always be assured an incredible experience.
Do the wine pairings but pace yourself so you can remember course 13-15 :-)
If you like to take photos of your food, sit on the chair side, not the booth side. There's better lighting for non-flash photography.
From the theater-inspired ticketing system which books diners into tasting menus priced according to time, to meals inspired by Escoffier and Ferran Adrià, Next has rewritten the restaurant experience
Dave Beran, a five-year Alinea veteran, runs Grant Achatz's newest restaurant venture in Fulton Market as head chef.
To dine at Next is not to experience a meal that reaches some objective standard of “greatness.” But it is a rareopportunity to submit oneself to a specific vision of what great dining might look like
Try the Autumn Scene at Next: Childhood from our 100 Best list: This stunning, intriguing, arresting, intricate, beguiling array of shoots and leaves is like a salad we want to live in.
"A willingness to play along is essential at Next, and if you can't or won't, you just won't get it." http://chicagoreader.com/x/5101499
Plan far ahead for this tough ticket. Chef Grant Achatz's demiurgic menu centers around the concept of his "Childhood" for its quarterly iteration. A tabletop campfire burns as the courses arrive.
One of the toughest restaurants at which to secure a reservation, but well worth it. Chef Grant Achatz reinvents his menu concept every 3 months to reflect a single place at a single point in time.
Kitchen Table experience for the Tour of Thailand was an experience of a lifetime. The perks you get are worth it! Can't wait to see what childhood has in store...
Coconut desert is amazing!
This is where we are going to celebrate after @dtdash is over! Can't wait
Grant Achatz and Nick Kokonas deliver subtle surprises at their restaurant’s latest incarnation. Mike Sula reviews Tour of Thailand: http://chicagoreader.com/x/4418407
Ladies, if you're chilly inside, ask for a pashmina.
Non-alcoholic beverage pairing is perfect for those that can't partake in the wine pairing.
Ticketed, time-traveling concept from culinary tour de force Grant Achatz of Alinea. If you missed the first 1906 Paris menu, you're S.O.L. as the futuristic Thai menu is set to launch July 8.
From gougere to salmon to leeks, here's a peek at Chef David Beran’s work-in-progress hors d’oeuvres selection.
What's not to like? Concept, Execution, Taste...the experience was all there. Wish I had a tip on how to get tickets on a regular basis... (via Scoville)
Sample world-class cuisine prepared in the style of pre-WWI Paris. Additionally, the restaurant sells its meals through tickets, which increase in price for busier time slots.