Next

Row 1

Details
953 W Fulton Market (at Morgan St.)
Chicago, IL 60607
(312) 226-0858
Molecular Gastronomy
$ $ $ $
Hours
Wed–Sun: 5:30 PM–11:30 PM

Nearly five years after opening, chef Grant Achatz's groundbreaking restaurant Next seems as if it has always been part of the culinary avant-garde — ironic for a restaurant whose prix fixe concept changes every four months. There's nothing blasé about Next. You never know what's going to be placed before you by Achatz and his star executive chef Dave Beran — it could be anything from chicken liquid croquettes (elBulli menu) to the world’s best mac and cheese (Childhood menu). Well, technically, it will be neither, given that they're from past menus and 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; followed by Childhood; an homage to the now-closed elBulli; explorations of Sicily and Kyoto; "The Hunt,” a vegan menu; tributes to the Bocuse d'Or, the Chicago Steakhouse, and the restaurant Trio where Achatz first set out on his own; an interpretation of modern Chinese; and now, “Bistro.” Upcoming 2015 menus include tapas and "terroir."

Whatever it is, Next’s food is inventive and exciting without being gimmicky; likewise, the service is flawless without being fawning. But good luck getting in. There's an online reservation system for buying "tickets," but you'll be joining some 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, in 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 be in Chicago already.

— Arthur Bovino, 101 Best Restaurants, April 1, 2015

Foursquare Tips

  • 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.
  • Dave Beran, a five-year Alinea veteran, runs Grant Achatz's newest restaurant venture in Fulton Market as head chef.
  • 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 Adri, Next has rewritten the restaurant experience
  • From gougere to salmon to leeks, here's a peek at Chef David Berans work-in-progress hors doeuvres selection.
  • Ladies, if you're chilly inside, ask for a pashmina.
  • 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.
  • Do the wine pairings but pace yourself so you can remember course 13-15 :-)
  • 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.
  • 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)
  • Next does an outstanding job of immersing you into a culture through you senses. During my dining experience I could have closed my eyes and been in Barcelona. The food was rich with culture and flavo
  • Trying to write a tip for this place is challenging since it changes every 4 months. The last 4 months of the year are always reserved for the most elaborate of the year's menus.
  • They offer wine by the glass - just ask!
  • 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.
  • I love that everyone is consumed with #superbowl2012 & I'm consumed with caviar, butter and a lot of wine.
  • 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
  • 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.
  • 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!