NeXT
Restaurant · Stittsville ·
Globally inspired plates, unique cocktails, diverse wines in contemporary digs
Globally inspired plates, unique cocktails, diverse wines in contemporary digs
"Chef Grant Achatz is considered by many to be one of the best chefs in the world. Building off the success of Alinea, which won endless press and adoration for its progressive and creative approach to food, Achatz opened Next, a restaurant that changes its entire concept seasonally. At Next, you get a reservation through the purchase of a ticket that includes the cost of the entire meal, tip, and any wine pairings. The pricing is dynamic, so a Saturday night will cost more than a Tuesday. Tickets should be bought in advance, though they do release some day-of tickets on their Facebook page.Where: 953 W Fulton Market, Chicago, IL 60607" - MATADOR_NETWORK
"Next’s “Silk & Spice” menu is a fine experience but lacks the “transcendent quality, which this kitchen so often delivers,” to rank among the restaurant’s best efforts. Phil Vettel gives three stars to the current iteration that’s inspired by the Silk Road. A tart composition of peasant vegetables, gilded nuts, and seeds is an “enjoyable soup, but concept outpace[s] execution.” A “so-crazy-it-works” parfait features roasted banana puree, mango puree, and caviar, topped with grated Buddha’s hand, while “delicious” pork belly in Oaxacan mole is finished with squares of watermelon radish and raw onion. The final savory course is “heavy on visuals” — a color woven basket is filled with cubes of A5 wagyu and “suspended over the raw spices on a plate of clear plexiglass.” For dessert, curry sorbet is made tableside and served with other sweets showcasing curry ingredients." - Jeffy Mai
"Next delivers another four-star performance with its Nouvelle menu according to Phil Vettel. The refined lineup of French dishes features luxuries such as a 'painstakingly precise' mille-feuille of spring vegetables and smoked butter; and a 'magazine-cover-worthy' piece of cooked salmon topped by sorrel puree and sorrel leaves. The 'most dramatic dish' is a twist on coddled eggs while meaty courses include a reimagined chicken pot pie. Capping things off is a strawberry pate a bombe, with chocolate ganache and Banyuls jam, that 'echoes the colors and sweeping curves of the [dining room’s] graffiti.'" - Jeffy Mai
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