Status: Open
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Help us make it rightAcheson: "Dave Beran and Grant have created the envy of all restaurateurs and chefs with limited attention spans. The concept of changing your whole food idea every quarter is just amazing, but i...view moren most hands, it would be a failing concept. Here, in the best hands in the business, it is constant art." view less
For 2015 we are excited to present: January - April 2015 Next: Bistro... May - August 2015 Next: Tapas September - December 2015 Next: Terroir Tickets will go on sale just before the start of each menu and may be purchased for 2, 4 or 6 people. Pricing is scaled by day of the week and time.... look for updates on our FB and Twitter pages. See More
Although named Next, this restaurant is all about the past and present of food. What sets this high end restaurant apart is that it doesn't have a fixed cuisine that it adheres to. It has a seasonal menu, each one having a theme different from the other, such as Paris 1906, Chicago Steakhouse, Childhood, Thailand, Sicily, and a lot more. Reservations begin months in advance, owing to the...
Next: Trio tickets hit the online box office just over an hour ago and they are already a hot—and pricey—commodity. Two-tops for Next's replication of Grant Achatz's (and many other star chefs') cuisine at the defunct groundbreaking Evanston restaurant are quickly disappearing, despite a price tag that's over $1000 with tax, tip and standard beverage pairing.
Although one off-peak food tasting...
FULTON MARKET—Grant Achatz and Dave Beran are kicking off the next Next menu, Next: Trio, with a reunion you won't want to miss. Trio alums Curtis Duffy, Michael Carlson, David Posey and more will be on hand on September 2 to dish up tastes of signature Trio dishes including the "Black Truffle Explosion" and "EVOO Ice Cream Sandwiches." Get your $115 tickets here. [EaterWire]
LOOP—The city has...
A polarizing crab salad served in a coconut shell is "really tasty—complex and refreshing at once," while "beautiful, silken slices" of smoked duck breast are just one preparation in the duck course. A board of lightly glazed dried-beef slices and fried broccoli florets is a playful take on beef and broccoli, and the beverage pairings include a "knockout version" of Suan Mei Tang. Vettel thinks...
The next menu at Next, "Modern Chinese," is launching tomorrow (individual tickets are on sale now) and their team has released a video for the iteration. This video features shots of Chinatown spliced with the restaurant staff creating and preparing the food amidst a relaxed tune with a distinct high-end piano line. Go watch it below.
Three Chicagoans are bringing the "Oscars of food" medals back to town amidst a relatively light night for locals at last night's James Beard Awards in NYC. Jimmy Bannos Jr. of The Purple Pig picked up the Rising Star Chef of the Year award, Dave Beran (Next) was honored as the Best Chef: Great Lakes, continuing a run of awards, and Grace design firm Lawton Stanley Architects won the award for...
While a trip to French Laundry is still on the to do list, was super excited to see Achatz's take on his experience... This is the first Next meal I've had that was purely about the food, there...
This was our fifth and last visit to Next. Gone are the days of elBulli where your whole concept of food could be turned up on its head. This is now just a cash cow for the owners. I was going to...
French Laundry! It was incredible! We've dined here several times and this was my favorite menu. Impeccable and attentive service, delicious food. I highly suggest getting into Aviary (next...
Had the 1996 TFL menu and it was perfect. I did the non alcoholic pairing for an additional $85 and I have to say this was the best choice. All the non alcoholic drinks were unique and paired...
I came to Next to experience "Tour of South America" and had an amazing time, food and service wise. Each of the 8 dishes were original, flavorful, beautifully presented and delicious. The service...
Our bureau in Chicago is working on a review for Next - feel free to submit your own comments.
admin, 7-15-2016
Next Restaurant provides a truly unique fine dining experience with prix fixe menus focusing on different countries or themes every four months. Founded by Nick Kokonas and chef Grant Achatz, Next is a highly acclaimed culinary destination in Chicago with numerous 4-star reviews from the Chicago Tribune and a James Beard Award for Best New Restaurant in 2012.
Previous menus at Next have...
Although named Next, this restaurant is all about the past and present of food. What sets this high end restaurant apart is that it doesn't have a fixed cuisine that it adheres to. It has a seasonal menu, each one having a theme different from the other, such as Paris 1906, Chicago Steakhouse, Childhood, Thailand, Sicily, and a lot more. Reservations begin months in advance, owing to the...
The exploration of world cuisine. By Grant Achatz and Nick Kokonas. Chicago. Follow us on Twitter @NextRestaurant.
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