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The Fashion menu and service was fabulous, one of the most creative, beautiful, and very importantly, tasty themes among those we have experienced over the past few years (which is a pretty high bar in itself!). So many dishes were explosions of creative, complex, and satisfying flavors, each presented on a gorgeous and unique piece of service ware that fit the course like a designer dress on a supermodel. The wine pairings were great complements to the course flavors and the service team was enthusiastic, informative, and impeccable. A very well thought out experience from beginning to end. Highly recommend!
Our party of 4 had high expectations when we booked a 40th birthday celebration dinner for the SPACE theme. At about $350/person (includes 1 alcohol & 1 non alcoholic pairing for the group), who wouldn't. This review is the group consensus of a sommelier, trained chef, recipe developer, restaurant owner & food magazine featured contributor (w/few spoilers for those who want to go & be surprised) : Different servers brought out each dish & explained what they represented in SPACE, the food elements that it was comprised of, how to eat it, etc. Our 4 top (median age in the 30s) could not hear the descriptions when they were told from the opposite side of the table over the restaurant's background noise. We were only given detailed menus as parting gifts, so we couldn't even follow along on paper. The food volume was enough for us to feel full when we left, without adding on the truffle dish that was presented as an optional extra supplement. But it was all more theater gratification than memorable food. Plating was beautiful & server interaction was visually entertaining. Sadly not one dish stood out to any of us as spectacular or memorable in any good way. A few dishes were drastically salty, which is what we remembered the most. The Wagyu shortrib bbq dish had a small square of chewy, dry meat that we knew was undercooked at that texture. We shared an alcoholic and a non-alcoholic pairing 4 ways. The pours were generous. The alcohol pairing was all wine, which was disappointing because we hoped for at least one curated sip. Of all the non-alcoholic offerings, 3 were sickly, syrupy sweet; just a taste was regrettable. One had a lemon verbena element so strong that it smelled like citronella bug spray as we tasted it. Plus bc we told our initial server that we'd all be sharing each pairing, we expected they would bring glasses for all. But we were only given one glass to pass around. Those of us who have enjoyed Alinea in the past were really dismayed & confused by the overall taste & presentation of this meal. The restaurant owners in the group do understand that this is a time when staffing excellence can be challenging to find. But the price point & Alinea association really sets an expectation. Past themes looked intriguing, & we are all still curious to see the announcement for the next NEXT theme. But if the price point remains at this level, given this SPACE experience, we won't be back. Perhaps Alinea is a better fit for us.
We enjoyed the Massimo Bottura dinner last night, it was very good. I'm somewhat ambivalent about Next, I've had some great meals (childhood) and some not so great meals (Tokyo) here. However my wife loves it, so I go along for the ride. The service is always excellent, as are the wine pairings. The room is comfortable and considering the prices, it's not stuffy. Everything we ate and drank last night was great, I give it 4 stars as an average score for all the meals I've had here, past and present, last night was definitely 5 stars.
What a fun and delicious experience. Went for the year 1 alinea tribute. Please opt for the wine pairing, the standard was phenomenal and I'd go back just to try the other pairings - shoutout to our sommelier Jonathan. Loved most of the courses and am curious about the other menus throughout the year. Our favorites were: - lobster; great curry - pork belly; fun presentation with the rice paper and herbs - potato; love the truffle - frog leg; presentation was so funky with the Malaysian pine - lamb neck; so tender and juicy - tomato; fun presentation and in your face flavor Service was good and not stuffy but I think some of our courses could have been timed better. Noticed that we were ahead of behind nearby tables throughout the night. But the wine pairings and people watching kept us occupied. Love love the French wine pairings.
My husband and I have been long anticipating a visit to Next. When we saw the Alinea: Year 1 menu, we knew we had to visit! The menu is inspired by some of the classic dishes served during Alinea's start (Chicago 3 Michelin Star Restaurant). The experience itself was a total of 12 tastings all with elevated flavors, presentations, and backstories of inspiration. My personal favorites were the Lobster, Hot Potato, Explosion, and Matsutake courses. They did have wine or cocktail pairs to add day of as well. The staff reads your survey ahead of visiting so that all staff members you interact with are engaging with you. The experience itself was a but pricey but overall left us talking about each detail for hours!
Went for the Massimo Bottura tribute. It was an amazing experience. Of course Alinea Group never fails on the service side of things. Staff was extremely knowledgeable and attentive. The take on Massimo's signature style in my opinion were perfect. All of the food was simply delicious, a couple of my top dishes was the caviar and crab pasta and the steak tartar oyster. The beef was perfect with the mix of sauce of salsa verde, potato and carrot. Didn't do the wine paring but, we did go with a bottle of Chianti.
Amazing. A top tasting menu that's artfully crafted and beautifully plated. The space is chic and the service is fantastic. Great spot for special occasions.
Currently taking a well-deserved victory lap from coast-to-coast Alinea's 20th Anniversary is also being celebrated back home, the ever-changing space called Next transporting diners back to Lincoln Park cicra 2005 when Grant Achatz first debuted "a new train of thought." Last visited in 2012 for Achatz and Beran's tribute to El Bulli, a twenty-nine course journey exploring the early days of Molecular Gastronomy, almost exactly thirteen years later finds little changed in terms of setting or service from a well-trained team. A shorter menu than three meals at Alinea from 2009 to 2011, all three extremely influential for a young Midwesterner who started dining seriously around that time, it was with a story in hand that dinner began with Broccoli Stems in Michigan Trout Roe that proved a beautiful pairing to ice cold Sancerre. Now a decade-long holder of one Michelin Star, Alinea retaining three despite many "gourmands" claiming it has lost its luster, course two featured three bites of Hearts of Palm all filled differently as a segue to one of Crucial Detail's early service pieces supporting fried Shrimp, Plum and Citrus on a Vanilla Bean. Next placing poached Lobster in Curry with crispy Noodles, all while "flags" were centered before a single-bite "Salad" enjoyed hands-free, it was after some assemblage that Pork Belly Spring Rolls proved a highlight course thanks to customizable additions and level of heat. Obviously a celebration, Achatz's indelible "Hot Potato, Cold Potato" and "Black Truffle Explosion" each still offered at Alinea, both dishes remain as remarkable as they were two decades ago for returning guests and first-timers alike. Engaging the nose with Lamb Neck on a pillow of Star Anise, but going a step further with Frog Legs telling the story of Michigan's forests, Dessert before Balloons and tableside art was simple but just as delicious as relates to the flexible Chocolate and Mushrooms made into a sweet yet earthy Parfait.
Service is excellent. There were one or two tiny misses, but by and large very attentive and thorough. The entry area is a bit of a mess as it's the coat closet, tiny and wait staff comes out right as you enter so we saw a a lot of traffic jams and near collisions. We had never been to Charlie Trotters so were looking forward to tasting his food. The first two courses were outstanding. We loved the osetra and I could eat a giant bucket of the soup. The rest was just so so to fine. Everything was prepared well and plated beautifully. It was perhaps too faithful to the recipes though and many of the courses felt dated for us. The 90s were calling our names. We struggle with whether to come back to Next as the food is important to us and it seems to be very hit or miss for our tastes. As always, we will look for a future menu that speaks to us and maybe try again.
There is no doubt that my husband and I crave creative, welcoming atmospheres where we are fortunate to experience unique representations of special ingredients in the form of beautiful meals. There was all of that, and more, at Next. This past weekend in Chicago we celebrated the 20th anniversary of Alinea at a limited experience hosted by their formidable sister-restaurant, Next. This showcased Chef Achatz's Year 1 menu from 2005, and with it brought reflection and nostalgia. Much has happened in the last 20 years of culinary and it was with warmth that I found myself enjoying every bite - not just because the food was perfection, but because of the feelings and memories evoked as the journey progressed. Thank you, Next, for such a meaningful experience. Thank you also, Team Next, for signing our Alinea book - it takes a community to keep the dream alive and evolving. There are only a couple weeks left of this special menu, but we already cannot wait to go back for the summertime menu tribute to The Great Massimo Bottura and later in the year for SPACE.
Our visit to Next was such an amazing experience. For this season they are doing a tribute to Charlie Trotter and they absolutely got it perfect. The 8 course meal captured everything that I remember from our visit to Charlie Trotter's more than 14 years ago. The standouts were the Chilled Tomato Soup, Venison and the Panna Cotta. Everything was super fresh and bold with flavor. The service was also outstanding. Excellent servers and the wine sommelier did a fantastic job with the pairing of red, white and dessert. Charlie would have been proud of this work.
Next has a wonderful concept of purposely designing and rotating their menus and restaurant themes throughout the year. This means that they will present various interpretations of different cuisines, eras, chefs, and other concepts throughout the year. This includes not only the food itself, but also to an extent the decor, take home favors, and menu design. This entails novel experiences for diners each time they elect to dine at Next under a different theme. First things first: When you enter, you'll first check in with the host(s) who will welcome you and confirm your reservation, and possibly offer to check any bulky outerwear you might be adorning. The dark curtain will be pulled aside and you'll be led to your table. The main dining area consists of an elongated room; tables line the perimeter, allowing the central area to be utilized for movement of the staff. If you are seeking the bathrooms, they are down the stairs. Service will highly likely be impeccable: a team of staff service each table. Synchrony and symmetry are featured in the physical presentation of the dishes to your table, as well as a story and explanation of the visual, olfactory, gustatory, and possibly auditory and tactile nature of what has been placed in front of you. Have you stepped out to use the bathroom after they brought out a course to you, but you hadn't eaten it yet? Yes, they'll proactively remake the dish for you to ensure that the optimal time for consumption has not passed. These small, yet significant gestures really communicate the emphasis that this restaurant places on the guest experience. (Yes, they had remade a prawn dish and reset the table while I was in the loo.) When you've completed your experience and are ready to leave, they'll provide a goodie bag with some treats for you to take home, thank you for your visit, and also provide you with any items that you had checked upon arrival. My first experience was when they were doing their World's 50 Best menu. My second experience was when they presented their Alinea: 2005-2010 menu. Both experiences were enjoyable where I opted for the nonalcoholic beverage pairing. I will say though, that for the World's 50 Best menu left me craving for bland food for a long while. This was simply because on that menu, each and every dish were flagship dishes from top restaurants around the world, meaning each and every one would be jam-packed with flavor, and in no way bland. However, during this meal was the one and only time that I experienced gustatory overstimulation: since the meal was paired with flavorful beverages on the side, I had no way to realistically cleanse my palate besides drink water. After that 15-course tasting, I left quite content, except that I yearned something bland for a while after. When I went to their Alinea experience, I did not suffer from overstimulation. Would I eat here in the future? Absolutely.
I really love Next! I think the consistent menu changes make this an place where there can be something for everyone! It is a perfect special occasion spot and like all Alinea Group restaurants, the vibe is chic and service is always something else! So professional and polite. I return here often because I love seeing what Chef Achatz and team comes up with next!
It's a bit hidden I love the way it feels when you come in. You walk into a stanch, give them your name and they escort you to your table. Love the Wall Street 80s theme along with the 80s music. Each dish was presented very well by all the different servers. The food was beautifully prepared and tasted incredible. Really enjoyed it. read more
On our anniversary trip to Chicago the first nights meal was at Next. The Michelin Starred restaurant that's part of the Alinea group. Next changes up menus several times a year, and our menu was 1987 Manhattan. Bottom line - 5 star review - From ambiance, to service and most of all to the quality of the food. That differentiated this meal from the one we had at Alinea in 2018 was that there were no molecular gastronomy, just good quality cooking, some of it reimagined in innovative ways (Shrimp Cocktail & Oysters Rockefeller for example). It was a great progression. We didn't get the actual menu until the end but it was very thought out. Everything was very good, not a single miss in the 10 courses. My wife and I both agreed that the Pasta Primavera course was the best of the bunch. Beautiful plating, a fresh respit from the previous rich dish - the Oyster Rockefeller, and just very flavorful. My second favorite dish was most likely the Turbot. The Chorizo-Mussel Veloute served with it was intensely flavorful. Both animal proteins - Chicken and Wagyu were perfectly cooked and moist. The Chicken was a play on Chicken Kiev and had its sauce on the inside that poured out when the chicken was cut. The dessert was flamed with some sort of alcohol, sort of like a baked Alaska, but there was no ice cream in it. It tasted like a strawberry and cream dessert to me. This is the only thing that my wife had criticism for. She said hers tasted like some of the alcohol had not burnt off, maybe with a little petroleum aftertaste. She was also very full by then. Next did really well with the pairings. I have to admit that I love wine, but am not a deep expert. My wife and I enjoy all varietals. When we dine a la carte we often order things we haven't had before rather than old faithfuls. So my comment on the pairings is that I enjoyed each of them. I'm very glad the traditional gin martini was included with the shrimp. And it was a good variety of wines. If you didn't tell me I wouldn't have known if they were higher end wines or ones that are more affordable. One thing that our palates aren't really built for is the older aged reds. Just not our thing. I think you need to drink more of those kinds of wine to really appreciate them. The pairings did enhance the meal however. All in all in all if we lived in Chicago, next would be on our agenda each time they changed their menu. But, since we don't live there, I'm happy we got to experience their 1987 Manattan Menu!! read more
1 year ago
Next's Space menu was such a cool experience! It's a 10-course meal that honestly feels like a trip through the galaxy. Every dish was stunning -- some looked like little planets and the presentation was on another level. Overall, it was a unique and memorable night definitely something to try if you love creative dining. read more
29 days ago
The Fashion menu and service was fabulous, one of the most creative, beautiful, and very importantly, tasty themes among those we have experienced over the past few years (which is a pretty high bar in itself!). So many dishes were explosions of creative, complex, and satisfying flavors, each presented on a gorgeous and unique piece of service ware that fit the course like a designer dress on a supermodel. The wine pairings were great complements to the course flavors and the service team was enthusiastic, informative, and impeccable. A very well thought out experience from beginning to end. Highly recommend! read more
Our party of 4 had high expectations when we booked a 40th birthday celebration dinner for the SPACE theme. At about $350/person (includes 1 alcohol & 1 non alcoholic pairing for the group), who wouldn't. This review is the group consensus of a sommelier, trained chef, recipe developer, restaurant owner & food magazine featured contributor (w/few spoilers for those who want to go & be surprised) : Different servers brought out each dish & explained what they represented in SPACE, the food elements that it was comprised of, how to eat it, etc. Our 4 top (median age in the 30s) could not hear the descriptions when they were told from the opposite side of the table over the restaurant's background noise. We were only given detailed menus as parting gifts, so we couldn't even follow along on paper. The food volume was enough for us to feel full when we left, without adding on the truffle dish that was presented as an optional extra supplement. But it was all more theater gratification than memorable food. Plating was beautiful & server interaction was visually entertaining. Sadly not one dish stood out to any of us as spectacular or memorable in any good way. A few dishes were drastically salty, which is what we remembered the most. The Wagyu shortrib bbq dish had a small square of chewy, dry meat that we knew was undercooked at that texture. We shared an alcoholic and a non-alcoholic pairing 4 ways. The pours were generous. The alcohol pairing was all wine, which was disappointing because we hoped for at least one curated sip. Of all the non-alcoholic offerings, 3 were sickly, syrupy sweet; just a taste was regrettable. One had a lemon verbena element so strong that it smelled like citronella bug spray as we tasted it. Plus bc we told our initial server that we'd all be sharing each pairing, we expected they would bring glasses for all. But we were only given one glass to pass around. Those of us who have enjoyed Alinea in the past were really dismayed & confused by the overall taste & presentation of this meal. The restaurant owners in the group do understand that this is a time when staffing excellence can be challenging to find. But the price point & Alinea association really sets an expectation. Past themes looked intriguing, & we are all still curious to see the announcement for the next NEXT theme. But if the price point remains at this level, given this SPACE experience, we won't be back. Perhaps Alinea is a better fit for us. read more
1 year ago
We enjoyed the Massimo Bottura dinner last night, it was very good. I'm somewhat ambivalent about Next, I've had some great meals (childhood) and some not so great meals (Tokyo) here. However my wife loves it, so I go along for the ride. The service is always excellent, as are the wine pairings. The room is comfortable and considering the prices, it's not stuffy. Everything we ate and drank last night was great, I give it 4 stars as an average score for all the meals I've had here, past and present, last night was definitely 5 stars. read more
What a fun and delicious experience. Went for the year 1 alinea tribute. Please opt for the wine pairing, the standard was phenomenal and I'd go back just to try the other pairings - shoutout to our sommelier Jonathan. Loved most of the courses and am curious about the other menus throughout the year. Our favorites were: - lobster; great curry - pork belly; fun presentation with the rice paper and herbs - potato; love the truffle - frog leg; presentation was so funky with the Malaysian pine - lamb neck; so tender and juicy - tomato; fun presentation and in your face flavor Service was good and not stuffy but I think some of our courses could have been timed better. Noticed that we were ahead of behind nearby tables throughout the night. But the wine pairings and people watching kept us occupied. Love love the French wine pairings. read more
2 years ago
My husband and I have been long anticipating a visit to Next. When we saw the Alinea: Year 1 menu, we knew we had to visit! The menu is inspired by some of the classic dishes served during Alinea's start (Chicago 3 Michelin Star Restaurant). The experience itself was a total of 12 tastings all with elevated flavors, presentations, and backstories of inspiration. My personal favorites were the Lobster, Hot Potato, Explosion, and Matsutake courses. They did have wine or cocktail pairs to add day of as well. The staff reads your survey ahead of visiting so that all staff members you interact with are engaging with you. The experience itself was a but pricey but overall left us talking about each detail for hours! read more
1 year ago
Went for the Massimo Bottura tribute. It was an amazing experience. Of course Alinea Group never fails on the service side of things. Staff was extremely knowledgeable and attentive. The take on Massimo's signature style in my opinion were perfect. All of the food was simply delicious, a couple of my top dishes was the caviar and crab pasta and the steak tartar oyster. The beef was perfect with the mix of sauce of salsa verde, potato and carrot. Didn't do the wine paring but, we did go with a bottle of Chianti. read more
7 months ago
Amazing. A top tasting menu that's artfully crafted and beautifully plated. The space is chic and the service is fantastic. Great spot for special occasions. read more
2 years ago
Currently taking a well-deserved victory lap from coast-to-coast Alinea's 20th Anniversary is also being celebrated back home, the ever-changing space called Next transporting diners back to Lincoln Park cicra 2005 when Grant Achatz first debuted "a new train of thought." Last visited in 2012 for Achatz and Beran's tribute to El Bulli, a twenty-nine course journey exploring the early days of Molecular Gastronomy, almost exactly thirteen years later finds little changed in terms of setting or service from a well-trained team. A shorter menu than three meals at Alinea from 2009 to 2011, all three extremely influential for a young Midwesterner who started dining seriously around that time, it was with a story in hand that dinner began with Broccoli Stems in Michigan Trout Roe that proved a beautiful pairing to ice cold Sancerre. Now a decade-long holder of one Michelin Star, Alinea retaining three despite many "gourmands" claiming it has lost its luster, course two featured three bites of Hearts of Palm all filled differently as a segue to one of Crucial Detail's early service pieces supporting fried Shrimp, Plum and Citrus on a Vanilla Bean. Next placing poached Lobster in Curry with crispy Noodles, all while "flags" were centered before a single-bite "Salad" enjoyed hands-free, it was after some assemblage that Pork Belly Spring Rolls proved a highlight course thanks to customizable additions and level of heat. Obviously a celebration, Achatz's indelible "Hot Potato, Cold Potato" and "Black Truffle Explosion" each still offered at Alinea, both dishes remain as remarkable as they were two decades ago for returning guests and first-timers alike. Engaging the nose with Lamb Neck on a pillow of Star Anise, but going a step further with Frog Legs telling the story of Michigan's forests, Dessert before Balloons and tableside art was simple but just as delicious as relates to the flexible Chocolate and Mushrooms made into a sweet yet earthy Parfait. read more
Service is excellent. There were one or two tiny misses, but by and large very attentive and thorough. The entry area is a bit of a mess as it's the coat closet, tiny and wait staff comes out right as you enter so we saw a a lot of traffic jams and near collisions. We had never been to Charlie Trotters so were looking forward to tasting his food. The first two courses were outstanding. We loved the osetra and I could eat a giant bucket of the soup. The rest was just so so to fine. Everything was prepared well and plated beautifully. It was perhaps too faithful to the recipes though and many of the courses felt dated for us. The 90s were calling our names. We struggle with whether to come back to Next as the food is important to us and it seems to be very hit or miss for our tastes. As always, we will look for a future menu that speaks to us and maybe try again. read more
9 months ago
6 months ago
There is no doubt that my husband and I crave creative, welcoming atmospheres where we are fortunate to experience unique representations of special ingredients in the form of beautiful meals. There was all of that, and more, at Next. This past weekend in Chicago we celebrated the 20th anniversary of Alinea at a limited experience hosted by their formidable sister-restaurant, Next. This showcased Chef Achatz's Year 1 menu from 2005, and with it brought reflection and nostalgia. Much has happened in the last 20 years of culinary and it was with warmth that I found myself enjoying every bite - not just because the food was perfection, but because of the feelings and memories evoked as the journey progressed. Thank you, Next, for such a meaningful experience. Thank you also, Team Next, for signing our Alinea book - it takes a community to keep the dream alive and evolving. There are only a couple weeks left of this special menu, but we already cannot wait to go back for the summertime menu tribute to The Great Massimo Bottura and later in the year for SPACE. read more
Our visit to Next was such an amazing experience. For this season they are doing a tribute to Charlie Trotter and they absolutely got it perfect. The 8 course meal captured everything that I remember from our visit to Charlie Trotter's more than 14 years ago. The standouts were the Chilled Tomato Soup, Venison and the Panna Cotta. Everything was super fresh and bold with flavor. The service was also outstanding. Excellent servers and the wine sommelier did a fantastic job with the pairing of red, white and dessert. Charlie would have been proud of this work. read more
Next has a wonderful concept of purposely designing and rotating their menus and restaurant themes throughout the year. This means that they will present various interpretations of different cuisines, eras, chefs, and other concepts throughout the year. This includes not only the food itself, but also to an extent the decor, take home favors, and menu design. This entails novel experiences for diners each time they elect to dine at Next under a different theme. First things first: When you enter, you'll first check in with the host(s) who will welcome you and confirm your reservation, and possibly offer to check any bulky outerwear you might be adorning. The dark curtain will be pulled aside and you'll be led to your table. The main dining area consists of an elongated room; tables line the perimeter, allowing the central area to be utilized for movement of the staff. If you are seeking the bathrooms, they are down the stairs. Service will highly likely be impeccable: a team of staff service each table. Synchrony and symmetry are featured in the physical presentation of the dishes to your table, as well as a story and explanation of the visual, olfactory, gustatory, and possibly auditory and tactile nature of what has been placed in front of you. Have you stepped out to use the bathroom after they brought out a course to you, but you hadn't eaten it yet? Yes, they'll proactively remake the dish for you to ensure that the optimal time for consumption has not passed. These small, yet significant gestures really communicate the emphasis that this restaurant places on the guest experience. (Yes, they had remade a prawn dish and reset the table while I was in the loo.) When you've completed your experience and are ready to leave, they'll provide a goodie bag with some treats for you to take home, thank you for your visit, and also provide you with any items that you had checked upon arrival. My first experience was when they were doing their World's 50 Best menu. My second experience was when they presented their Alinea: 2005-2010 menu. Both experiences were enjoyable where I opted for the nonalcoholic beverage pairing. I will say though, that for the World's 50 Best menu left me craving for bland food for a long while. This was simply because on that menu, each and every dish were flagship dishes from top restaurants around the world, meaning each and every one would be jam-packed with flavor, and in no way bland. However, during this meal was the one and only time that I experienced gustatory overstimulation: since the meal was paired with flavorful beverages on the side, I had no way to realistically cleanse my palate besides drink water. After that 15-course tasting, I left quite content, except that I yearned something bland for a while after. When I went to their Alinea experience, I did not suffer from overstimulation. Would I eat here in the future? Absolutely. read more
1 year ago
3 months ago
1 year ago
I really love Next! I think the consistent menu changes make this an place where there can be something for everyone! It is a perfect special occasion spot and like all Alinea Group restaurants, the vibe is chic and service is always something else! So professional and polite. I return here often because I love seeing what Chef Achatz and team comes up with next! read more
NEXT was a spot my boyfriend reserved to take me to go to. It was a wonderful surprise tasting the dishes they created with Bobby Flay as their inspiration. The service is great like other Michelin Star Restaurants. Michelin star spots tend to have flavors that are different and interesting. I really enjoyed the experience and their avocado dessert. The ambiance is wonderful. We had a table for 6 seated in front of the kitchen so we had a wonderful view of the chefs cooking and also cleaning (since we had booked for 8:30pm). read more
1 year ago
The restaurant was very dark and crowded. You were being distracted by the theater playing in front of you and all around. What can I say about the food? Well, I guess at that time the restaurant was doing the "World's Fair" menu. You definitely needed a dinner reservation made weeks in advance which was done on Tock. The dinner was a 8-course meal for two and no wine pairing but still very $$$$$. When my husband made the reservation he was thinking this restaurant was more like Noma in Copenhagen which he was very fortunate to get a table back in 2019, but it was definitely nothing like it. The desserts were great but nothing else. We went to this restaurant for our wedding anniversary so this was was a very special occasion. When we made the reservation we didn't did think the food was going to be terrible but it was. Very disappointed. Definitely not going back. read more
My husband and I came here to celebrate my birthday. The theme was Julia Child and Next did her proud. The service from beginning to end was exceptional. That's a big statement considering how much staff you interact with here. Everyone who we interacted with was smart, friendly, and coordinated with one another. As they bring out each course, they explain to you what it is you're eating which is great but sometimes they were rushed and spoke too quickly which forced us to make them repeat themselves. Each course and wine paring harkened back to a different point in Julia's life and career and they (mostly) did a great job of celebrating that. I won't describe each dish, but we were blown away by each of them. Truly each one was fantastic including, no surprise here, the multi-sensory experience that was the Boeuf Bourguignon dish. A showstopper for sure, and it had better be. We opted for the truly upsell which make the dish that much more special (though we'd skip it next time). The only misses, and I know I am being super picky, is the decor of the space itself once you're inside, was underwhelming. I know the restaurant has revolving themes but still, it was nowhere near as magical as the food and staff. I would say the other miss was the music; there was nothing Julia Child or French about any of it. TBH it seemed like a random Spotify play list. I only mention these things because it brought us out of the fantasy, just slightly though. Overall, phenomenal. Don't miss this place. We can't wait to come back for the next theme! read more
Reserved my birthday dinner at Next, which is located in the Fulton Market area. There's parking on the streets but no valet parking as advertised. Found the restaurant slightly difficult to find as its sign was obscured by poor lighting and covered by a winter vestibule. Upon entering, we were pleasantly greeted and welcomed by enthusiastic staff who seated us right away. The restaurant was cozy and unpretentious. A little disappointed as they did not have a full bar. Only wine and beer offered; however, patrons can walk next door to The Aviary for an extensive bar. All the wait staff assigned to us were very friendly, efficient, anticipated our needs, and very informative of the dishes presented to us. As advertised, it was a truly immersive dining experience taking us on a tour of Tuscany, highlighting it's regional specialties. All of the dishes presented were delectable and exquisitely plated. What prevented me from giving it a five star was the two pasta dishes; Raviolo and Papardelle. Pasta was slightly undercooked. Hard to chew. Worth its Michelin star rating and would recommend for the dining and experience. read more
Pretty flavorful food with a theme that didn't quite make sense. Service was great. Ambience was too loud/bustling for the setting as it was too hard to hear the servers' explanations amidst everyone else around us. It's very pricey for the volume and execution of the menu, and I acknowledge much of the cost is for the experience and service. Service: I didn't know the meal was prominently based around pork which I eat the least of and fortunately, some of the pork options were able to be changed to fish. Food: the tasting menu was enough food for me since it was pretty flavorful, though the volume was much less. 1. The first set of dishes was the most impressive, but the rest of the dishes after #2 didn't deliver. This is where the pork dishes were switched out for raw fish. They were super tasty and light. The cantaloupe was tasty, but especially with the evoo, felt a little out of place. The farinata and focaccia were delicious when dipped with evoo and the essenza di cacciucco. 2. Panzenella was a nice contrast of flavorful and fresh, with a lighter balance. 3. The poached red snapper felt quite out of place. The fish had quite a bit of fiber and was hard to chew. It didn't make sense to talk much background and history regarding the 25 year old balsamic but then mix it into the artichoke based sauce. It would have been better to me to appreciate the balsamic on its own then mix it if necessary. 4. Raviolo pasta was nice and light but the filling with mushroom ricotta, truffle, and parmigiano reggiano was too strong of a burst of flavor on its own. 5. Porchetta was substituted for salmon. Great crisp on the skin and the salmon was cooked perfectly. However, despite all the other dishes being so flavorful, there was not enough seasoning on the salmon. The following side dishes didn't seem to fit well with the salmon nor the pork that my wife got: grilled cauliflower was cold and the tableside-baked cannellini was so much in volume and seemed like just a filler with its neutral flavor. 6. Dessert was underwhelming - the chocolate just seemed like an accessory. The pound cake was lukewarm and was too thick in relation to the apples. Since the original zuccotto is served semi-frozen with ice cream, the overall dessert served chilled seems more appealing to me. read more
2 years ago
My first Achatz restaurant: usually way way above my price range but I wanted a special experience for my birthday. Since this was a recreated Charlie Trotter menu, it was a "two for one": experiencing two famous Chicago restaurants simultaneously! Expectations were surpassed in every way: if there ever was a place to spend more money and feel like it was worth it, this is it. There were a large number and variety of items, each an individual work of art and sensations. Service was highly personalized and attentive. The pre-payment system leaves the sticker shock to the time of purchase and doesn't diminish the high after having such an amazing meal, walking away amazed and full. read more
1 year ago
Food, service, and ambiance were all amazing. We were there for the Alinea 20th anniversary theme. Basically getting the 3 Michelin star experience at this restaurant. The food is delicious, inventive, and playful. We didn't get the paired tasting - just a recommended bottle of wine and that was plenty. The whole experience was a treat for all senses. The only tiny critique would be that while we never felt rushed, there was very little downtime-if any- between courses. It could have been paced a little slower, but that certainly didn't detract at all from the experience. Certainly in a "top3" of all time dining experiences we have ever had. read more
This is an overdue review for my visit toward end of 02/2023. I was so disappointed by this restaurant, especially since I flew in from Seattle and brought my mother here. We had the Paris 1906 menu. Firstly, I am no stranger to fine dining but I felt uneasy and intimidated in the pretentious, dimly lit dining room with white tables lined up in a row. The vibe felt so stern, like snobby rich people. Perfect ambience for interrogating a date? Second, the taste of the food got progressively worse with each course, culminating at the main entrée. Most of the dishes were served with a sauce, broth, or reduction and every single one tasted like they have been over simmered on the stove all day by the time I got to it at 8:30pm. Most of the proteins were so bland and over processed, I couldn't even tell what I was eating. They relied on the sauces for flavoring except even a little bit of the sauce was too much salt. For example, the turbot was cut into a perfect rectangle and ended up flavorless like cheap white fish. There was some kind of lunch meat course that was super processed, too, couldn't even tell it was chicken except from the menu description. Other than some dishes topped with black truffle, most were very one dimensional in flavor on a scale of bland to pure salt, but very little umami. The pressed duck, which I paid an upgrade for, was the absolute worst. The potatoes served along side it was mid, too, more cream and bread crumbs than potato. It was cooked medium rare but the texture including the skin was so tough we couldn't even cut through it easily or chew it. It reminded me of medium rare ahi tuna due to the slight gamey taste but with rubbery texture and gristle. The drumstick tasted normal since it was fully cooked through and the skin was crispy but not the slices of thigh and breast meat. We sent the duck back and opted for the regular lamb course. It was also pretty mid. The lamb was prepared the same way, medium rare, at least chewable, but the surrounding sauces and accompaniments were again over salted. The dish came with onion rings but the rings were made from the very outer layer of the onion that was too close to the peel, stringy, almost inedible. For dessert, the chocolate bomb served was disappointing, too. There was nothing wrong with presentation or texture but it wasn't sweet and it was straight up rum flavored cream. It was the same with the 3 little cherries on the side, not sweet, just soaked in alcohol. The vanilla cream on the side tasted sweet like dessert should, but I did not get enough to cover the whole bomb. The waiter even talked up how the chef selected this recipe from 84 bomb recipes. I'm shocked. Not everyone wants a boozy, bitter dessert! It's an acquired taste that caters to a select few. The petit fours at the end were also nothing to write home about. I spat half of it out because I was just done with the heavily processed food textures at this point. There were some things that were executed well. The best course was the salad after the main meat course. I liked the exotic seaweed like micro greens, the green beans, the way they julienned the cucumbers, and the edible peppery flower on top. The dressing wasn't overly salty, thank goodness. I opted for a non-alcoholic pairing from the Aviary next door and the concoctions paired very well with each course. They helped brighten up the one dimensional dishes. Whoever created this menu must have followed the Flavor Bible. I was impressed with the explosion of exotic flavors that went in the drinks like fennel, mustard, lapsang souchong, yuzu, and cherry juice. Each was delightful to try. I also went to Alinea 2 days later. The food at Alinea overall was much better but I must say, there was a southern French course earlier on in the meal and that was heavy on salt, too. I had the signature black truffle explosion at Aviary and at Alinea and the truffle broth inside the dumpling was ALSO extremely salty like the food at Next, I did ask for salt adjustment at Alinea and they were able to accommodate except for the truffle explosion. I wonder if the chefs in the Alinea group just are heavy handed on the salt. Lastly, the service was a whole production like what I'm used to at a fine dining restaurant, attentive, but I would not call it personable. Everyone was only paying attention to the table setting and going through the motions like they were trained but they didn't seem to pay attention to whether we were having a good time. No one asked how each course tasted, they just brought the stuff and gave a rehearsed spiel about the food and took our plates away when we put our utensils down. I had to wave someone down to send back the awful duck. My mom didn't even finish at least 3 of her courses and we both left over half the dessert on the plate and no one asked if our meal was okay. read more
(Seafood theme) Beautiful, provocative and engaging, but ultimately incohesive in flavor pairings and meal progression. Service is extremely attentive and welcoming. The ambiance is themed to be like "under the sea", to complement their seafood theme; the dark lights and blue hues add an intimate ambiance. 1. Caviar sando: this little sandwich is extremely rich and pungent in flavor from the uni and caviar. While the milk bread provides a soft and mild vehicle for the stronger flavors, the uni overpowers any other flavor in the sando. The heaping of caviar on top is rather gratuitous; the flavor is buried by the uni, and the salt from the caviar just makes the whole bite extremely pungent. The uni filling is not only thick and pervasive in each bite, but the creamy texture swallows up any other ingredient or flavor. 2. New England clam chowder / pearlescent oyster: beautiful presentation! The edible glitter on the oyster may stain your fingers, however. The clam chowder is silky smooth, not too heavy, and extremely flavorful while staying light in texture. The oyster is more sour than expected; the sourness takes away from the meaty flavor of the chowder. 3. Braided gulf cobia: this was the highlight of the meal! The crunchy freshness and acidity give you a refreshing breather in between rich and heavy courses. The texture of the cobia is a little chewy with a bit of ocean brine flavor. The sweet and sour peanut dipping sauce is much thicker than a sauce; it's almost like a dough. 4. Candled king crab: the light sweetness of the crab is complemented by the candied bits at the bottom of the plate, which add texture without flavor. The texture of the crab is chewy and soft, and mild in flavor. 5. Belly mussels: this was the lowest point of the meal. The pork belly is extremely tough and chewy. There is almost a licorice-y taste present in the dish from all the dark, sour flavor components. The rice cakes are tough, the daikon is sour and spicy, and the black garlic strips just add even more garlicky, strong flavors to the dish. There isn't any reprieve from the loudness of all the bold flavors clashing with each other; a fresh component is desperately needed here. 6. Giant blue prawn / maakouda batata: The prawn is creamy, a little crunchy and chewy, with a light smokiness that hits the palate afterwards. It's a bit annoying to have to pull the meat out of the shell yourself. The cous cous is a bit sour, but the nutty flavor ameliorates it. The red sauce is spicy and forward, and pairs well with the prawn. The maakouda batata biscuit is much oilier than I expected. 7. Lobster course: Again, a fresh element is desperately needed here as a reprieve from the overwhelming richness. The foam soup base is a fun textural element, but when the bubbles pop, you're left with an incoherent melting pot of richness. The lobster mushrooms are almost crunchy (strange...) in texture, and salty in flavor. The lobster itself is very rich, and a little chewy. A balance in flavor and texture is needed here; otherwise, you get lost in the abundance of umami. 8. Chilled lobster dumpling: This one-bite of a dumpling packs a punch! The flavor is balanced; the lobster provides a light sweetness, while the puffed rice adds a fun crunchiness. The skin of the dumpling is sticky and soft, and holds everything together well to pop it into your mouth. 9. Mediterranean turbot troncon: This fish is so tender! There is the same smoky, pointed, sour flavor present in the mussels dish in here. The truffle has light and nutty flavor. The skin of the fish is not crispy, but rather chewy. The broth is thick and creamy, and overpowers the fennel pollen. I got some bone in my fish, which was a surprise to spit out. 10. Yellowfin tuna: The texture of the tuna is supple, but the flavor is very strongly smokey and salty. The oxtail is tender and falls apart! The potato and mushroom are substantive and carry flavor foward. But again; a fresh element is needed here. 11. Rockweed: The sponge cake is soft and crumbles in your mouth. The blueberry compote is a little oily, but smooth, thin, with a sour/sweetness playing with each other. The nori sponge has the texture of a muffin. The sea lettuce is a bit strange; it tastes lightly brushed with matcha powder, so the bitterness comes out to play at the end. 12. Heads or tails: This dessert closed out the meal with an overabundance of sweetness and richness. After 10+ courses of richness, you are faced with a heaping of sugar and cloying sweetness in the form of ice cream, brownie, and jelly. The non-alcoholic drink pairings were all over the place; the majority of them were savory! It's almost like drinking broth with each course. Rather than refreshing the palate, they just confused it. The exceptions to this were the two drinks that balanced freshness with the course they were served with--the floral juice and the pineapple one. Overall, a very unique experience. read more
2 years ago
Sat outside on a beautiful night and had a good experience at Next. The inside looked more elegant and like the service was a bit more thoughtful and attentive. The food was incredibly creative and beautifully presented. The flavors were good but nothing that really blew us away. Overall, I'd recommend sitting inside and enjoying creative food. That said, the flavors were not mind blowing and portions ran very small -- making it a bit of a poor value. read more
3 years ago
Stellar experience! Stopped in as this experience was one of my Christmas presents and we had an amazing time. Cesar was super polite and especially helpful when it came to verifying allergies and discussing the menu, expectations, and the options for the wine pairings + menu supplements. I didn't catch the name of the person who handled our wine service but they were absolutely lovely and so funny! Each course was a fantastic experience all the way through - the plating/presentation, cutlery, plates, glasses etc added additional visual appeal and paired beautifully with each course. The first course was a smorgasbord of complementing components, compressed cantaloupe with lavender syrup, chicken liver mousse, charcuterie, seafood soup, focaccia, and I am obsessed with the fried chickpea (bread) triangles that came with it. Since we had a seafood allergy at the table it was a (kind of) bonus to the experience to also have a small taste of what they prepare (corn soup and a chicken sub for the snapper) for those courses. Eating our way through the menu was amazing and I am normally not a fan of mushrooms, but the mushroom raviolo was one of the best bites I've ever had. An absolute explosion of truffle and mushrooms packed full of umami flavors. Another bite that took me by surprise was the crostini di fegato. Buttery smooth mousse full of rich flavor. The cucumbers with the panzanella salad were stellar and brought an unexpected pop of flavor. The red snapper and wagyu short rib were spectacular and the presentation/preparation of the cannelloni beans that were served with the short rib was so fun. Who doesn't want a to fire cook some beans at their table! I was stuffed after the 3 course and was roll me out of the restaurant done by the time we finished with a dessert (course 7) that was as beautiful as it was delicious! It was truly a lovely experience and we were even allowed to take advantage of a quick trip to the kitchen to meet and thank the amazing BOH team. Can't wait to come back and try another amazing menu! read more
We came in for the Julia Child menu. The food was delicious. Maybe the beef stew was a little saltier than I would like and the dessert was super rummy but they needed it to make the flambé happen. Interior is on the more packed side but they do try to make it special with the TV. Loved the butter cart and especially the duck. Service was super friendly too. I'd come back to try their other menus. read more
The ambiance in Next is very nice. It feels exclusive, it's dim and it just feels like you're "somewhere" and someone special. The wait staff and the service is top notch! Everyone was so attentive and quick to attend to you. The food presentation was absolutely stunning! Why the two stars? The food was not good at all. The overall taste of the food was salt. Salt salt salt. Everything was so salty I was drinking water the entire night after and the next day and was on the toilet the whole day as well. I had the non-alcoholic pairing and the concoctions they paired with the food was very experimental. My fiancé was kind of mad because one of the drinks was Dr. Pepper and crushed up Oreos. And they tried to serve it like it was some genius combination of flavors. We paid how much for this? My favorite dish was the caviar which was actually an add on $100. I thought about it and my favorite dish that night came out of a jar. Lol. I know their menu rotates so time I went was mid-March. It was their "Next: Paris 1906" theme and they described it as: "drawing inspiration from Auguste Escoffier's, "Le Guide Culinaire". This menu is a tribute to Escoffier's work which continues to set the standard for French cuisine and is an homage to Next's first menu." I know that a lot of chef's pallets become numb after a while and when this happens they tend to over salt their dishes to fit their taste. That's fine but when it's a tasting menu and each and every dish is salty, then there's a problem. It think this was the case when we went here. They just over season everything with salt. The desert was a fail as well. The last dessert was called "the bomb" and I think it had rum in it. It had too much and we all thought it tasted like chemical cleaner. It was a very astringent ether taste that finished our meal. Overall, Next is not worth the amount you pay for the food that you will get. Tip: if you would like to go to the bar next door called The Aviary, then you can tell your server during dinner to make reservations. It is difficult to get reservations at that bar in general. So this is just a perk. However, I would go somewhere like CLAUDIA (another tasting course menu restaurant) for a better ambiance, better experience, delicious food that's not over seasoned, MORE food as well, and way more creativity and thought in the dishes. read more
TLDR: Thank you, Next. Let's address the elephant in this review. It's a great experience but expensive. As such, my review will scrutinize the whole experience more than other reviews. The restaurant has food prepared in a way many will not have the privilege of ever tasting. With that said, there are other Michelin star restaurants which are cheaper. Of the Alinea restaurants, I'd recommend the flagship Alinea over Next. Would I go again: No. Total bill for a dinner for 2: $1000-$1500 Food: It's incredibly prepared. Visually stunning and engaging. While not everything was my favorite, all of it was delicious. Wine: We accompanied the experience with wine. This is where one star was lost. The overwhelming rate at which they brought out the each glass was exhausting. By the time you finish your glass another one is coming. You are almost certain to leave the restaurant slightly buzzed by the end of the dinner. It was made worse by the explanation of each bottle. If you drink a lot of wine and recognize the bottles then you think about how much each is getting marked up. Service: The service was fantastic and dressed to the nine. Not to mention they were incredibly patient with the table next to us which were unbearably rude. Ambiance: Talking about the table next door, this is where another star is lost. The decor and planning is all deliberate to show off the food. However, after spending a hefty amount of money and time to get a reservation at this location, I was frustrated to be sat less than 3ft away from the next guests. I could barely hear my girlfriend as they over powered our voices with their endless complaints. At essentially $700+/head, I do not want to be able to reach out and touch the next patron. read more
We visited for the Julia Child menu and it was everything: an amazing tribute, flawless dishes, beautiful presentation, amazing service, and overall stellar dining experience. The pinnacle of what I hope for at every Michelin starred restaurant but don't get as often as I'd like. One of my top 5 dining moments. Food: 5 Service: 5 Atmosphere: 5 Cost to worth it rating: 3 (spendy but SO worth it) Opentableable: no, but via Tock Eve award: amazing iconic chef tribute meal Return worthiness: yes! 1000xs yes! Highlights: - Peking Duck L'orange: combo between Chinese and French was awesome. Apparently Julia loved Chinese food and this dish captured both cuisine's take and fused them perfectly. The Asian flavors with the orange glaze and the thin slices of tender duck put in small pancakes hidden in duck shaped dishes to open. Also came with a super crispy rice for another texture. 5 stars. - Lobster bisque: best I've had by far. The creaminess was rich but not too overbearing, sherry flavor sang through and add a lovely layer, and the orange claw cracker was a masterpiece--looked just like the real like a la Netflix's "Is it cake?". ;-) 5 stars - Boeuf Bourguignon: heavenly brised beef short ribs with a to die for rich red wine sauce. Served with am ambiance of little cast iron pots with red wine and herbs for an olfactory sensation. 5 stars - Cheese course: most amazing presentation I've seen for a cheese course with the cheese shaved into a beautiful flower--Julia loved yellow flowers-and combined with endive for freshness. Unexpected, special, and worked so well 5 stars - Turbot Meuniere: Simple yet delicious with the small piece of fish with the delicate sauce to get the essence of one of Julia's iconic dishes. 5 stars - Cranberry gelle covered terrine style foie gras terrine: of the 3 hors d'oeuvers, this was my fave. The orb kind of reminded me of an elevated turkey dinner. 5 stars - Bread: soft, crusty, and warm oblongs were perfect with the butter that was curled off of what looked like a frosted wedding cake! Most of the table just had 1 but I had 2. I saved my second piece til the end which turned out to be a fantastic idea to sop up the extra lobster bisque and beef juices. 5 stars - Nicoise: done on a puffy light pastry with a white anchovy devoid of sometimes that unwanted seafoody flavor. 4 stars - Rum bread pudding canelle with butter pecan ice cream: started with a flambee torch to it for flair. The pudding was just the right texture and the ice cream had sweet crunchies underneath. 4 stars - Presentation: loved all of the stories that accompanied each dish and could feel the admiration for the chef. - Staff: so on top of it and delightful. I love it when they are fun to talk to and the environment they create doesn't feel uncomfortable and stuffy. - Kitchen table: I was lucky enough for my friend to snag this rezzie and I was mesmerized being plexi glass away from how the magic happens. Midlights: - Chicken: the rubbery texture of the slice I'm sure was on purpose but didn't work so well for me. I enjoyed the bell pepper accompaniment however. 3 stars Lowlights: - I always have high expectations at Michelin starred restaurants and can be disappointed. My last few were just ok. With this, my expectations are back to sky high for the next one I have. LOVED this so much and can't wait to come back for other menus. read more
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More info about Next
Ask the Community - Next
When do new reservations open?
Is formal attire required?
Their dress code is to be comfortable. We dressed in comfortable pants and button down shirts and women in nice dresses/skirts. No jackets required for men and there were some other guests in polo style shirts. Great experience!
I bought tickets with non-alcoholic drink pairings since I can't drink red wine (gives me an awful headache from the tanins). Will I be able to order a single glass of wine?
Yes you can order white wine as an option by the glass. I believe I paid $60 for 3 glasses which includes tip and tax.
I am curious if they can accommodate celiacs with gluten free diets? I see one review which says they don't but it's also five years old, so I'm wondering if anything has changed.
My husband and I have reservations on Sunday for Italia, the last meal we had there was the Hunt. I can't remember, anyone know about how long the whole meal takes? Trying to give our babysitter a timeframe:)
We did the Italia dinner at Next last month. It takes roughly 2.5 hours... Plan 3 to be safe. And frankly, we felt rushed (and I noted as much to our servers and on my yelp review). They literally (honestly) told me that they plan 5 minutes…
Is it possible to experience Next as a solo diner?
Christina is correct. When you purchase "tickets" ($250 to cover food and gratuity, not wine), you MUST buy all seats at a table (2, 4 or 6). Frankly after having dined at Next just a few weeks ago, I will likely never return.
Possibly silly question--how much food, generally, is served? e.g. Should I skip out on lunch so that I'm hungrier if we have reservations later that evening (around ~8pm)? Or, does it depend on the menu? Thanks!
Just like in every famous chef restaurant, is not too much food. Just small portions as samples from his dishes.
Anyone know the dress code for Next? Are most guys wearing jackets?
The official dress code is no sneakers, no t-shirts, no ripped jeans, no ball caps. Based on my visits I'd say only about 50/50 as far as guys wearing suit jackets.
Can you add a wine pairing at dinner? Or do you have to purchase the pairing with your tickets?
Yes, you can add a wine pairing when you get there if you didn't buy it with your ticket in advance.
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