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Highlights

A collection of news and information related to Next (restaurant) published by this site and its partners.

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    Feb 22, 2012 |Column| Chicago Tribune

  1. 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.
    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, Maytag Corp., Cheese Corn, Thyme, Lifestyle and Leisure

    2. Oct 26, 2012 |Column| Chicago Tribune

  2. 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.
    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: Arts and Culture, Restaurant and Catering Industry, Lifestyle and Leisure, Dining and Drinking, Arts

    3. Feb 23, 2012 |Column| Chicago Tribune

  3. 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 first time, before it was too late.
    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: Charlie Trotter's, Services and Shopping, Brooklyn (New York City), Frederick (Frederick, Maryland), Lifestyle and Leisure

    4. Mar 15, 2012 |Column| Chicago Tribune

  4. 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 became de rigueur for anyone in whites — is no ordinary actor.
    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: Restaurant and Catering Industry, Frontera Grill, Lifestyle and Leisure, Steppenwolf Theatre, Human Interest

    5. Aug 28, 2012 |Column| Chicago Tribune

  5. 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.
    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: Charlie Trotter's, Mushrooms, PBS (tv network), Travel, Mindy Segal

    6. Oct 4, 2012 |Column| Chicago Tribune

  6. 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.
    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: Shrimp, Mushrooms, Kyoto (Japan), Japan, Chicago Tribune Columnists

    7. Dec 1, 2011 |Column| Chicago Tribune

  7. 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.
    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: Macaroni and Cheese, Lifestyle and Leisure, Peanuts, Dining and Drinking, Pate

    8. Mar 1, 2012 |Column| Chicago Tribune

  8. 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.
    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: Charlie Trotter's, Mushrooms, Peanuts, CLTV, Lifestyle and Leisure

    9. Jan 5, 2012 |Column| Chicago Tribune

  9. Chi-town and chorizo

    Vera is a Spanish restaurant that feels like a local pub. That's not a complaint.
    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: Anchovies, Garlic, Almonds, Onions, Chicago Restaurants

    10. Apr 25, 2011 |Column| Chicago Tribune

  10. Phil Vettel reviews Next

    I visited Next looking for greatness, and I found it.
    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: Services and Shopping, John Malkovich, Lifestyle and Leisure, Dining and Drinking, Phil Vettel

    11. Aug 25, 2011 |Column| Chicago Tribune

  11. 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.
    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: Mangos, International Travel, Lifestyle and Leisure, Bangkok (Thailand), Human Interest

    12. Jun 28, 2012 |Column| Chicago Tribune

  12. Phil Vettel reviews the Sicily menu at Next

    For its latest menu, Next restaurant invested in a special piece of cooking equipment.
    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: Lifestyle and Leisure, Human Interest, Zucchini, Tomatoes, Dining and Drinking

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Next (restaurant) Photos
Going to Next is a visit to the kitchen and the mind of...
(October 4, 2012)
Yakimono
, "but I am not his patron. The idea that there's one g...
(January 11, 2012)
Nick Kokonas: Outstanding innovator
Tastes of youth: The flavors of a fast-food burger are...
(November 30, 2011)
Fast-food flavors
 » All 4 Next (restaurant) photos