Highlights
A collection of news and information related to Next (restaurant) published by this site and its partners.
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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: Lifestyle and Leisure, Coconut, CLTV News, Spain, Phil Vettel
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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: Lifestyle and Leisure, Alinea, Restaurant and Catering Industry, Dining and Drinking, Restaurants
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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: Alinea, Miami (Miami-Dade, Florida), L2O, Bryan Voltaggio, Chicago Restaurants
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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: Alinea, Steppenwolf Theatre, Topolobampo, Restaurant and Catering Industry, Chicago Restaurants
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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: Alinea, Key West, Naha, Chicago Restaurants, Michelin Group
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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: Mushrooms, Shrimp, Kyoto (Japan), Phil Vettel, Chicago Tribune Columnists
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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: CLTV, Manhattan (New York City), Salads, Chicago Tribune Columnists, 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: Lifestyle and Leisure, Mushrooms, Grant Achatz, Charlie Trotter's, CLTV
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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: Chicago Restaurants, Onions, Anchovies, Garlic, Butter
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Phil Vettel reviews Next
I visited Next looking for greatness, and I found it.
Next, the sequel restaurant from Grant Achatz of Alinea, is all of 19 days old, but it hums with the grace and confidence of a veteran. Which isn't completely surprising; Achatz, partner Nick Kokonas,...Tags: Alinea, Grant Achatz, Services and Shopping, Dining and Drinking, John Malkovich
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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: Alinea, Arun's, Grant Achatz, CLTV, Coconut
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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: Zucchini, Tomatoes, Alinea, Grant Achatz, Chicago Tribune Columnists
Feb 22, 2012
|Column| Chicago Tribune
Oct 26, 2012
|Column| Chicago Tribune
Feb 23, 2012
|Column| Chicago Tribune
Mar 15, 2012
|Column| Chicago Tribune
Aug 28, 2012
|Column| Chicago Tribune
Oct 4, 2012
|Column| Chicago Tribune
Dec 1, 2011
|Column| Chicago Tribune
Mar 1, 2012
|Column| Chicago Tribune
Jan 5, 2012
|Column| Chicago Tribune
Apr 25, 2011
|Column| Chicago Tribune
Aug 25, 2011
|Column| Chicago Tribune
Jun 28, 2012
|Column| Chicago Tribune
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