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: CLTV News, Coconut, Chicago Tribune Columnists, Dining and Drinking, Restaurants
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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: The Aviary, Dining and Drinking, Restaurants, Alinea, Arts
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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: Frederick (Frederick, Maryland), Chicago Restaurants, Graham Elliot, Dining and Drinking, Alinea
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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: Chicago Restaurants, Dining and Drinking, Alinea, Rick Bayless, Steven Spielberg
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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: Chicago Restaurants, Hotels and Accommodations, Media Industry, Key West, Jupiter
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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: Chicago Restaurants, Media Industry, LudoBites, Red Medicine, Dining and Drinking
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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), Shrimp, Chicago Tribune Columnists, Japan, Mushrooms
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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, Salads, Chicago Tribune Columnists, Peanuts, Foods and Beverages
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What's Next?
![Recipe 695 in Auguste Escoffier's "Le Guide Culinaire" is Puree Palestine, a sunchoke and roasted hazelnut soup. The five-sentence recipe, much like the 5,011 others in the book, is rather vague. Few recipes even call for salt. Dubbed "Escoffier" for short, "Le Guide Culinaire" is Textbook One of French gastronomy and points in a general direction rather than offering turn-by-turn maps.](http://www.chicagotribune.com/media/thumbnails/story/2011-03/59979565-09093705.jpg "Recipe 695 in Auguste Escoffier's "Le Guide Culinaire\" is Puree Palestine, a sunchoke and roasted hazelnut soup. The five-sentence recipe, much like the 5,011 others in the book, is rather vague. Few recipes even call for salt. Dubbed \"Escoffier\" for short, \"Le Guide Culinaire\" is Textbook One of French gastronomy and points in a general direction rather than offering turn-by-turn maps.")
Recipe 695 in Auguste Escoffier's "Le Guide Culinaire" is Puree Palestine, a sunchoke and roasted hazelnut soup. The five-sentence recipe, much like the 5,011 others in the book, is rather vague. Few recipes even call for salt. Dubbed "Escoffier" for...Tags: Golf, Grant Achatz, Alcoholic Beverages, Foods and Beverages, Dining and Drinking
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Making Chicago's top chef
Tribune reporterGrant Achatz moved up the aisle of the plane, his carry-on draped over his gaunt frame. It was October at Reagan National Airport, a rare moment of calm for Chicago's top chef, whose wary eyes belong to a man older than 36, and whose life has been blessed...Tags: The New York Times, Lifestyle and Leisure, Cancer, Headaches, Top Chef (tv program)
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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: CLTV, Peanuts, Grant Achatz, Japan, Restaurants
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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: Chicago Restaurants, Graham Elliot, Grant Achatz, Boka, Charlie Trotter
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
Apr 13, 2013
|Story| Los Angeles Times
Oct 4, 2012
|Column| Chicago Tribune
Dec 1, 2011
|Column| Chicago Tribune
Mar 10, 2011
|Story| Chicago Tribune
Feb 14, 2011
|Story| Chicago Tribune
Mar 1, 2012
|Column| Chicago Tribune
Sep 8, 2011
|Story| Chicago Tribune
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