Highlights
A collection of news and information related to Next (restaurant) published by this site and its partners.
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At Trois Mec, diners must buy tickets upfront
Last month, the manager of the Beverly Hills restaurant Red Medicine shamed diners who didn't turn up for their Saturday night reservations by calling them out on Twitter. "I hope you enjoyed your GF's Bday and the flowers that you didn't bring when you...
Tags: Services and Shopping, Twitter, Inc., Urasawa, Mustard, LudoBites
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Iliana in Wonderland
At one point of a dinner at Elizabeth restaurant, I was served a dark and rich maitake-mushroom tea (really a clarified broth) while a pure-white device on the table played Jefferson Airplane's "White Rabbit." Which made me think that chef/owner Iliana...
Tags: Shortbread, Ice Cream, Wines, Phil Vettel, Bacon
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American chefs finish seventh in Bocuse d'Or competition
Chef Richard Rosendale and his dream team of mentors -- including Chicago-based Alinea/Next chef Grant Achatz, Thomas Keller (The French Laundry, Per Se) and Daniel Boulud (Daniel) -- traveled to Lyon, France, with the goal of Team USA winning its first-...
Tags: France, Greenbrier, Denmark, Grant Achatz, Japan
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Phil Vettel recommends
![<i>A roundup of restaurants reviewed in 2012 by critic <a href="http://bio.tribune.com/PhilVettel">Phil Vettel</a>.</i>](http://www.chicagotribune.com/media/thumbnails/story/2013-01/73864216-10105924.jpg "<i>A roundup of restaurants reviewed in 2012 by critic <a href="http://bio.tribune.com/PhilVettel\">Phil Vettel</a>.</i>")
A roundup of restaurants reviewed in 2012 by critic Phil Vettel.
Acadia ✭✭✭ 1639 S. Wabash Ave., 312-360-9500. Ryan McCaskey's gamble to place a luxury restaurant in the South Loop is, so far, paying off. People are crowding into...Tags: Nellcote, Shrimp, Customs and Tradition, Arts and Culture, Travel
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Achatz sees chance to put vision in focus
So much ink has been spilled chronicling the life and career of Grant Achatz, the most-honored chef and best-known cancer survivor in Chicago, if not the country, one wonders if there are stories left to tell. Two things suggest that there are. One,...
Tags: Alinea, Lifestyle and Leisure, Dining and Drinking, Restaurants, Arts
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Charlie Trotter preaches excellence to the extreme
Graham Elliot was an aspiring young cook in the late '90s carrying steaks to a party of 20 in the Charlie Trotter's Studio Kitchen when the restaurant's brilliant, mercurial owner stopped him in the hallway and grabbed one of the pieces of meat. "He...
Tags: Julia Roberts, Key West, Mindy Segal, Charlie Trotter's, Mindy's HotChocolate
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Four stars for Next Kyoto menu
To eat at Next is to share skull space with some of the most creative culinary minds in America. That is manifestly apparent after one dines at Kyoto, the sixth production, if you will, of Next's culinary repertory. For those who came in late: Next,...
Tags: Kyoto (Japan), Phil Vettel, Chicago Tribune Columnists, Shrimp, Japan
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Phil Vettel reviews the Sicily menu at Next
For its latest menu, Next restaurant invested in a special piece of cooking equipment. A Weber kettle grill. Standing alongside the recirculating thermal circulators, Anti-Griddles, Sonicpreps and other high-tech gizmos that populate Next's high-tech...
Tags: Sardines, Tomatoes, Phil Vettel, Pasta, Grant Achatz
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Dale Levitski's Frog N Snail
Dale Levitski's career arc is like that of most top chefs. In reverse.
After running a couple of modest Chicago restaurants, Levitski found himself thrust into the spotlight as the surprise pick to succeed Grant Achatz at four-star Trio, and, just as...Tags: CLTV, Beef Stroganoff, Coconut, Phil Vettel, Grant Achatz
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Kyoto menu: 'Beautifully informed by Japan'
![<b><a href="http://bio.tribune.com/MichaelLev">Michael Lev</a>, the Tribune's associate managing editor for business, spent nearly a decade as the newspaper's correspondent in Tokyo and Beijing. He recently dined at Next and shared his thoughts on the experience.</b>](http://www.chicagotribune.com/media/thumbnails/story/2012-10/72689020-03162639.jpg "<b><a href="http://bio.tribune.com/MichaelLev\">Michael Lev</a>, the Tribune's associate managing editor for business, spent nearly a decade as the newspaper's correspondent in Tokyo and Beijing. He recently dined at Next and shared his thoughts on the experience.</b>")
Michael Lev, the Tribune's associate managing editor for business, spent nearly a decade as the newspaper's correspondent in Tokyo and Beijing. He recently dined at Next and shared his thoughts on the experience.
Going to Next is a visit to the kitchen...Tags: Kyoto (Japan), Dining and Drinking, Lifestyle and Leisure, Grant Achatz, Restaurants
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Next's tickets system expands
Alinea, Chicago's most acclaimed restaurant, has used Open Table in the past to manage — though not take — reservations, but co-owner Nick Kokonas isn't shy about anticipating and working toward the service's demise. Kokonas, partners with...
Tags: Grant Achatz, Marketing, Avec, Lincoln Square (Chicago, Illinois), Blackbird
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Tipping points
In her 38 years in the restaurant business, server Linda Doherty has come up with a few theories: It's easier to memorize orders instead of writing them down. Diners like it when you joke around.
And, while you can never predict this exactly, there are...Tags: Berghoff Restaurant, Cornell University, Orlando Restaurants, Grant Achatz, Marketing
Apr 13, 2013
|Story| Los Angeles Times
Dec 13, 2012
|Column| Chicago Tribune
Jan 30, 2013
|Story| Chicago Tribune
Jan 3, 2013
|Story| Chicago Tribune
Oct 26, 2012
|Column| Chicago Tribune
Aug 28, 2012
|Column| Chicago Tribune
Oct 4, 2012
|Column| Chicago Tribune
Jun 28, 2012
|Column| Chicago Tribune
Aug 16, 2012
|Column| Chicago Tribune
Oct 4, 2012
|Story| Chicago Tribune
Nov 15, 2012
|Column| Chicago Tribune
Nov 1, 2012
|Story| Chicago Tribune
Original site for Next (restaurant) topic gallery.
