Next

You need to buy a ticket on the website to get a table at chef Grant Achatz’s follow-up to foodie hot spot Alinea—and they go quickly. But if you manage to snag one, you’re in for a treat.

On Next's new "Bistro " menu, the evening begins for all with an oeuf a la Beran, a solitary eggshell containing a lovely bit of egg custard , ground chicharrones and thyme-scented breadcrumbs . Read more

Next does an outstanding job of immersing you into a culture through you senses. During my dining experience I could have closed my eyes and been in Barcelona. The food was rich with culture and flavo

I’m so over tasting menus but this place is the exception. Appreciate the themes, the pairings are always amazing and, more importantly, the dishes are always actually tasty, not just flash

OMG. Best food and service in life. The mushroom jus from the first course in the Hunt, topped by the sturgeon and caviar , and the dessert Maris Otter were some of the best things I've ever tasted.

Getting a seat here is a bit tricky, as they sell tickets like you would to a sporting event . Check the website for how to snag a seat at this uniquely Chicago foodie spot. Read more

Wow! Incredible. Exquisite Tapas and an outstanting service. I wish I lived in the city to try every seasonal menu 's.

The menu at this shape-shifting restaurant completely changes every four months. While it's not as cheap as it used to be, you can always be assured an incredible experience.

Trying to write a tip for this place is challenging since it changes every 4 months. The last 4 months of the year are always reserved for the most elaborate of the year's menus.

“Use their ticketing system, Tock, to secure a reservation . And follow them on social media, because if there ever are last-minute cancellations, they offer them up to their followers.” - Sean Brock Read more

From the theater-inspired ticketing system which books diners into tasting menus priced according to time, to meals inspired by Escoffier and Ferran Adrià, Next has rewritten the restaurant experience Read more

Be sure to get your ticket early to dine here! If you miss out there's usually 1 or 2 on Facebook the night of but they do go fast!

Chicago's theme-changing restaurant is now in the hands of the under-30 Jenner Tomaska , who replaces LA-bound Dave Beran (for whom Tomaska was sous-chef). Read more

Lived up to the hype, and then some, with Paris 1906. Food magnificent. Does not have a wine list ; sommeliers pour preselected wines or other beverages by the glass with each dish.

To dine at Next is not to experience a meal that reaches some objective standard of “greatness.” But it is a rareopportunity to submit oneself to a specific vision of what great dining might look like Read more

Try the Autumn Scene at Next: Childhood from our 100 Best list: This stunning, intriguing, arresting, intricate, beguiling array of shoots and leaves is like a salad we want to live in.

Ticketed, time-traveling concept from culinary tour de force Grant Achatz of Alinea. If you missed the first 1906 Paris menu , you're S.O.L. as the futuristic Thai menu is set to launch July 8.

As always it was a great meal! The pigeon dish was a bit much but it was great!!!!

The maris otter at Next: the Hunt is one of the 100 best things we ate this year. http://tmout.us/rLOtk Read more

The star course is the pork , which arrives looking like an abandoned campfire . Read more

Nice dinner spot, fancy & trendy & good for dates too

I love that everyone is consumed with #superbowl2012 & I'm consumed with caviar , butter and a lot of wine .

Do the wine pairings but pace yourself so you can remember course 13-15 :-)

Kitchen Table experience for the Tour of Thailand was an experience of a lifetime. The perks you get are worth it! Can't wait to see what childhood has in store...

The whole experience was amazing. Go with an open mind.

Plan far ahead for this tough ticket. Chef Grant Achatz 's demiurgic menu centers around the concept of his "Childhood" for its quarterly iteration. A tabletop campfire burns as the courses arrive.

What's not to like? Concept, Execution, Taste...the experience was all there. Wish I had a tip on how to get tickets on a regular basis... (via Scoville) Read more

If you like to take photos of your food, sit on the chair side, not the booth side. There's better lighting for non-flash photography .

Most inventive meals in the world

If you're ever in Chicago, this is a must!!!!! Grant you've done it again. Amazing !

Dave Beran , a five-year Alinea veteran, runs Grant Achatz's newest restaurant venture in Fulton Market as head chef . Read more

The Hunt took me to a new level of serenity. The closest I'll probably ever get to heaven.

Chef Jenner Tomaska was nominated for the 2017 Rising star chef of the year James Beard Award

Try the Ninth Course: Soup , Rice , Pickles - My favorite course...

Everything is great!

From gougere to salmon to leeks , here's a peek at Chef David Beran’s work-in-progress hors d’oeuvres selection. Read more

There is food in the tree .

The Tour of Thailand was terrific and tasty. I love alliteration. Read more

John Tesar, chef of Spoon Bar & Kitchen, eats here on his nights off. He loves the Lobster Thermidor. Read more

Non-alcoholic beverage pairing is perfect for those that can't partake in the wine pairing .

Our little tradition...

Ask to visit The Office or The Aviary when you finish your meal.

Caneton Rouennais à la Presse from the Paris Menu

try the fish , it is wonderful

Grant Achatz of Next started his foodservice career as a CIA student.

Coconut desert is amazing!

Tickets on TOCK

Ladies, if you're chilly inside, ask for a pashmina.

Kyoto is amazing

Chef : Grant Achatz Read more