Next

Row 1

Details
101 Best Restaurants in America
953 W Fulton Market (at Morgan St.)
Chicago 60607
(312) 226-0858
Molecular Gastronomy
4
9.20
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

Map: Surroundings & Nearby
Foursquare Tips
Thursday, April 9, 2015 - 18:45
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.
Time Out Chicago
Tuesday, December 6, 2011 - 11:10
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.
AskMen
Thursday, April 14, 2011 - 09:38
Dave Beran, a five-year Alinea veteran, runs Grant Achatz's newest restaurant venture in Fulton Market as head chef.
Time Out Chicago
Tuesday, February 14, 2012 - 10:13
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.
Lucy
Saturday, January 19, 2013 - 04:40
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
Time Out Chicago
Tuesday, April 17, 2012 - 10:09
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
Time Out Chicago
Friday, February 10, 2012 - 07:22
From gougere to salmon to leeks, here's a peek at Chef David Berans work-in-progress hors doeuvres selection.
Chicago magazine
Wednesday, June 1, 2011 - 12:45
Coconut desert is amazing!
Michael
Sunday, September 11, 2011 - 17:29
Ladies, if you're chilly inside, ask for a pashmina.
Adele
Sunday, July 10, 2011 - 14:13
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.
Serious Eats
Friday, January 17, 2014 - 07:01
Non-alcoholic beverage pairing is perfect for those that can't partake in the wine pairing.
Min
Sunday, June 26, 2011 - 20:05
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.
The Feast
Thursday, June 9, 2011 - 13:48
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)
Chris
Monday, May 16, 2011 - 07:13
Do the wine pairings but pace yourself so you can remember course 13-15 :-)
Tracy
Wednesday, February 6, 2013 - 05:58
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.
Town and Country
Thursday, December 1, 2011 - 06:10
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.
BMW i
Thursday, November 10, 2011 - 06:10
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...
Emily
Thursday, September 22, 2011 - 11:13
This is where we are going to celebrate after @dtdash is over! Can't wait
Downtown
Thursday, September 8, 2011 - 19:23
On Next's new "Bistro" menu, the evening begins for all with an oeuf a la Beran, a solitary eggshell containing a lovely bit of egg custard, ground chicharrones and thyme-scented breadcrumbs.
Chicago Tribune
Tuesday, March 24, 2015 - 09:34
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.
Mike
Tuesday, December 30, 2014 - 05:02
Comments