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Fanciful food swap
Two of the most acclaimed chefs in the nation have embarked on an extraordinary, unprecedented switcheroo. By the time you read this, Grant Achatz of Alinea will have completed a five-night stretch of cooking his food at Eleven Madison Park in New York....
Tags: Restaurants, Grant Achatz, The Aviary, Dining and Drinking, Chicago Restaurants
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Phil Vettel reviews the El Bulli menu at Next
Frozen spheres of cheese. Ham-wrapped baguettes containing exactly nothing. An air-filled foam of carrot that still manages to taste like the most intense carrot you've ever eaten.
Part museum exhibit, part history retrospective, Next's latest menu, El...Tags: Cheese Corn, Restaurants, CLTV News, Phil Vettel, Spain
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Oh, the places they didn't go
When Charlie Trotter announced, just past the stroke of midnight on New Year's Day, that he would be closing his eponymous Chicago restaurant at the end of August, quite a few people vowed to get to Charlie Trotter's, one last time or even for the very...Tags: New Year's Day, France, Restaurants, Services and Shopping, New York City
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From Bayless in 'Cascabel' to Achatz at Next, all the tables a stage
Most Chicago actors do not bring their own Bunsen burners to the rehearsal room. But then, Rick Bayless — the creator of the phenomenally popular Chicago restaurants Topolobampo and Frontera Grill and a chef who embraced celebrity long before it...Tags: Rick Bayless, Restaurants, Restaurant and Catering Industry, Dining and Drinking, Topolobampo
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Feeding memories
![This time, Next is selling memories. "Childhood," the latest menu from Next, Grant Achatz and Nick Kokonas' shape-shifting restaurant, is a Proustian food journey that, although based on Achatz's and executive chef Dave Beran's childhoods, is designed to evoke yours.](http://www.chicagotribune.com/media/thumbnails/column/2011-11/66427579-30180127.jpg "This time, Next is selling memories. "Childhood,\" the latest menu from Next, Grant Achatz and Nick Kokonas' shape-shifting restaurant, is a Proustian food journey that, although based on Achatz's and executive chef Dave Beran's childhoods, is designed to evoke yours.")
This time, Next is selling memories. "Childhood," the latest menu from Next, Grant Achatz and Nick Kokonas' shape-shifting restaurant, is a Proustian food journey that, although based on Achatz's and executive chef Dave Beran's childhoods, is designed...Tags: Peanuts, Restaurants, CLTV, Phil Vettel, Macaroni and Cheese
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Celebrating the tastes of Japanese street food
![Matthias Merges worked at Charlie Trotter's for 14-odd years, and he was <i>the</i> man for most of them, serving as chef de cuisine, corporate chef and finally director of operations. "He was the glue to that place," one restaurateur says, admiringly.](http://www.chicagotribune.com/media/thumbnails/column/2012-03/68464944-01084853.jpg "Matthias Merges worked at Charlie Trotter's for 14-odd years, and he was <i>the</i> man for most of them, serving as chef de cuisine, corporate chef and finally director of operations. "He was the glue to that place,\" one restaurateur says, admiringly.")
Matthias Merges worked at Charlie Trotter's for 14-odd years, and he was the man for most of them, serving as chef de cuisine, corporate chef and finally director of operations. "He was the glue to that place," one restaurateur says, admiringly.
That...Tags: Peanuts, Restaurants, Grant Achatz, CLTV, Charlie Trotter's
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The Charlie Trotter launch pad
![Charlie Trotter was kidding when he cracked, "I thought it was a law in Chicago that you couldn't open a restaurant without working here first," but the truth is that one could assemble a formidable culinary all-star team consisting solely of chefs who passed through Trotter's demanding kitchen.](http://www.chicagotribune.com/media/thumbnails/story/2011-09/64564639-07215607.jpg "Charlie Trotter was kidding when he cracked, "I thought it was a law in Chicago that you couldn't open a restaurant without working here first,\" but the truth is that one could assemble a formidable culinary all-star team consisting solely of chefs who passed through Trotter's demanding kitchen.")
Charlie Trotter was kidding when he cracked, "I thought it was a law in Chicago that you couldn't open a restaurant without working here first," but the truth is that one could assemble a formidable culinary all-star team consisting solely of chefs who...Tags: Boka, Charlie Trotter, Restaurants, Grant Achatz, Charlie Trotter's
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Chi-town and chorizo
Vera is a Spanish restaurant that feels like a local pub. That's not a complaint.
Though the menu bulges with Iberico hams, Manchego cheese and Spanish chorizo, the sense of place emanating from the unpretentious restaurant is sweet home, Chicago....Tags: Restaurants, Dining and Drinking, Butter, Garlic, Chives
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From Paris to sizzling Bangkok
![Next, the shape-shifting restaurant by Grant Achatz and Nick Kokonas (the principals at world-famous Alinea), dazzled diners with its inaugural "Paris 1906" menu. For an encore, the kitchen went about as far afield as possible. To Bangkok, in fact.](http://www.chicagotribune.com/media/thumbnails/column/2011-08/64215393-24175102.jpg "Next, the shape-shifting restaurant by Grant Achatz and Nick Kokonas (the principals at world-famous Alinea), dazzled diners with its inaugural "Paris 1906\" menu. For an encore, the kitchen went about as far afield as possible. To Bangkok, in fact.")
Next, the shape-shifting restaurant by Grant Achatz and Nick Kokonas (the principals at world-famous Alinea), dazzled diners with its inaugural "Paris 1906" menu. For an encore, the kitchen went about as far afield as possible. To Bangkok, in fact.
"We...Tags: Restaurants, CLTV, Dining and Drinking, Arun's, Human Interest
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Why restaurant critic Phil Vettel broke anonymity to review Beran's and Achatz' "Next"
Next is, without doubt, a unique restaurant. And it requires, for better and for worse, a unique approach to review.
Because Next changes its concept every 13 weeks or so (exception: the El Bulli menu, which launched two weeks ago, continues through...Tags: Restaurants, The Aviary, Dining and Drinking, Lifestyle and Leisure
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5 Questions for Flynn McGarry
Daily Dish5 Questions for 13-year-old Flynn McGarry... -
Matt Molina, Wolfgang Puck win James Beard awards
Daily DishMatt Molina, the executive chef at Mozza and Pizzeria Mozza, was named the best chef in the Pacific region at the 2012 James Beard Foundation restaurant awards. Wolfgang Puck was awarded the lifetime achievement award....
Oct 4, 2012
|Column| Chicago Tribune
Feb 22, 2012
|Column| Chicago Tribune
Feb 23, 2012
|Column| Chicago Tribune
Mar 15, 2012
|Column| Chicago Tribune
Dec 1, 2011
|Column| Chicago Tribune
Mar 1, 2012
|Column| Chicago Tribune
Sep 8, 2011
|Story| Chicago Tribune
Jan 5, 2012
|Column| Chicago Tribune
Aug 25, 2011
|Column| Chicago Tribune
Feb 22, 2012
|Story| Chicago Tribune
May 14, 2012
| Los Angeles Times
May 8, 2012
| Los Angeles Times
Original site for Next (restaurant) topic gallery.
