Saturday night Jay and I were lucky enough to make our second trip to Next Restaurant in Chicago.
Grant Achatz's restaurant opened in April 2011 and we've been working on getting tickets as often as possible. They aren't easy to come by, but not impossible. The concept of Next is that you purchase a ticket for your meal/experience. The price varies based on time of day and day of the week. Your ticket includes a multicourse tasting menu and beverage pairings.
Grant Achatz's restaurant opened in April 2011 and we've been working on getting tickets as often as possible. They aren't easy to come by, but not impossible. The concept of Next is that you purchase a ticket for your meal/experience. The price varies based on time of day and day of the week. Your ticket includes a multicourse tasting menu and beverage pairings.
In the old Fulton Lounge space, its only a few blocks from our condo. The decor is plain, allowing a blank canvas for the food and table setting to create atmosphere depending on the theme. We went to Sicily last summer. This time it was Vegan. This is a stretch for us, meat lovers and all, but we loved it and ate things we never imagined we'd eat.
Half the fun of dinner at Next is having no idea what you are going to eat, but knowing it will be a culinary adventure. So I'm not going to spoil it for you. This photo I found on the web of the very first course, served on a rock. A perfect example of how Achatz uses imagination not only with food creation, but the presentation itself.
We'll be back.
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