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Next Restaurant Chicago Tripadvisor Reviews
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20 Reviews
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Very creative menu
Very creative menu. The courses were unique and innovative. The food tasted amazing. Everything was delicious. Great wines too.
Be the first to ReplyDinner as theater
Food served for the Tuscany Tour menu was tasty and elaborately presented. There are three levels of wine pairings. Note that the whole table does not have to opt for wine pairings, but if any do want wine pairings, they must choose the same level. There was a 5 to 10 minute wait for the single valet to park the car. Next has a dynamic pricing model, so we probably paid a premium for Saturday. We appreciated their advance questions about food allergies and restrictions. Overall, I felt a little rushed and thought the least complicated dishes were the most successful.
Be the first to ReplyOver and above (very high) expectations
Michelin-starred restaurants can be perilous, because they are always trying to reach out from the norm to distinguish themselves. In the case of Next, at least with the menu we had (Tuscan), they pulled it off, and I'll say with elegance and aplomb. I won't go chapter-and-verse through the menu, but the mushroom raviolo commanded attention -- it alone was worth the price of admission. The red snapper was sublime, and the wagyu short rib was transcendental. In addition, the wine pairings (we chose to mid-tier "reserve" pairing) were exceptional, every glass tuned wonderfully to the meal. The service was friendly, prompt, but not overbearing or obsequious. I've been to multiple high-end restaurants in France and elsewhere, three-star, one-star, and otherwise. Next was completely unique, and also provided great food and service -- a real achievement. Clearly, this is not a place for casual dining, but for an exceptional night out, it's wonderful!
Be the first to Replydisappointing and mediocre
disappointing. Food was fine but that about it. Service felt rushed and mechanical. while none of the courses were bad, the only one that stood out was the apple dessert. the price was out of line for what the menu was. shocked that no coffee or after dinner drinks were offered.
Be the first to ReplyWhat a Dining Experience!
Dining at Next is a non-stop show. Everyone starts with the same basic meal and then you can make additions. We enjoyed a 9-course meal. The food was very good. The service was excellent. Every detail of every plate was done well. From starters through dessert. We chose to have wines paired with each course, which greatly added to the overall dining experience. Needless to say, this type of dining comes with a steep price tag. In fact, I don't think I've ever enjoyed a more expensive meal. The cuisine changes regularly. Ours was Tuscan-themed. Next is a once-in-a-lifetime dining experience.
Be the first to ReplyDisappointing experience regardless of the price
This was our third trip to Next, the first after Covid. We've been to many Michelin star restaurants so we are familiar with what to expect. We chose to take out of town guests to Next based on our previous visits. This one was a disappointment. First, the idea of sharing small portions of courses with guests was not what we expected. Since the theme was Tuscan, this must be what the chef intended but it made for an uncomfortable eating experience. The food was fair in comparison to other experiences we've had. For me, there were no course that were remarkable in contrast to our previous visits. Finally and most surprising was the service. Once again, we know what to expect and it was not close to our expectations. My wife and her guest were given no real wine suggestions that would match their desires. They settled on a selection that was acceptable but it wasn't easy to get there. After our initial beverage order, we were never asked if we wanted another glass, even when they were empty. I had to ask to have my water refilled and had to find a waiter to ask for more wine. Since we did not have a specific waiter assigned to our table, it required us to flag one down to order this. The overall experience seemed to be rushed. This was evident when my guest was asked if he was done with a course while he still had a fork in his hand and the plate had food on it. At the end of our experience there was no offer for after dinner drinks, coffee or anything else. We were just done, given the check and we left. This is a tired restaurant. I mentioned to my wife prior to booking that we should try one of the newer restaurants in the city since we had very special guests in and wanted to provide them a wonderful time. My wife chose to return to Next based on previous visits. For the price you pay to visit Next, I suggest you look elsewhere. It was not close to worth it.
Be the first to ReplyBuyer Beware!!!
The Tuscan menu is being sold as 9 courses. If you pair those 9 courses with wine and expect to receive 9 pours of wine you will be disappointed. After questioning why we were only served 7 courses we were told "Chef Achatz decided the menu format should be altered to better accommodate his vision". Some courses come with multiple dishes (porchetta, white beans, cauliflower) and are considered by the restaurant to be one course (which it most certainly is). Others like the cake and ice cream for dessert are considered two courses. Make that make sense...I have communicated expensively with management and while they are of course very sorry, that's the way it is. They are playing fast and loose with the definition of a course and are not serving wine that is reasonably expected with a 9 course meal. Very disappointing evening from Next and the Alinea Restaurant Group.
Be the first to ReplyAn embarrassment to fine dining
By way of background I once worked under an old school Cordon Bleu trained chef. I’ve studied Larousse’ Gastronomique, Pepin’s Methode and Technique, Bocuse, etc. The thought of an Achatz restaurant recreating and interpreting Escoffier was exciting. We chose that for our 40th anniversary celebration. Wow - how disappointed can one couple get. A few things were fine. The captain and the runners we interacted with were all quite pleasant with one exception. The plating of almost all dishes was visually stunning. The caviar course (which note doesn’t actually require significant preparation besides the blini and toast points), was excellent and the two dessert courses (a bombe Ceylon and some mignardises) were also quite good suggesting a pastry chef who knows what they’re doing. All ingredients in every dish were top notch making what was done to them in the dishes described below all the more unforgivable. Every course that would have come under the chef de cuisine was somewhere between subpar for a restaurant of this nature and affirmatively bad. We started with a plate of Hors d’oeuvres that were uniformly inedibly salty. The oeuf with truffles Benedictine was curdled and somehow too truffly. The mousse had a genuine “I bet you don’t want to put this in your mouth” look, texture and aroma. The stuffed puff pastry had a filling truly indiscernible in its blandness. This is the course that is supposed to highlight the kitchen’s mastery of basic techniques; it was revealing but not in a good way. One would think it might merit inquiry from the server when every piece that was more than one bite was left unfinished, but alas, no. The next course following caviar was a purée permentier (a fresh greens soup with bulgar) which could have been quite good but again the salt level was absurd. When this went unfinished our waiter did inquire and we politely commented on the salt issue; his look belied the fact that this wasn’t the first time he had heard the comment. He promised to speak to the chef and reported back that they would do what they could. The next course, a halibut Rachel, was better ( except for the - you guessed it - very salty truffle sauce). The following, a poussin supreme (medallion of young chicken breast on brioche) was not. The anticipated highlight of the evening, a pressed duck ($75.00 upcharge) was stringy and oddly flavored (almost like an out of place use of five spice powder in Cognac reduction). Just really hard to describe how out of balance the flavors were. And yes, the sauce had at least twice the salt it needed. We opted for the mid-level wine pairing, which at that price point ($200 per person) should reveal some gems and should match the dishes flawlessly. Some were quite good, a nice cote d’ Beaune with the chicken and the Hermitage with duck. Others seemed flat and lifeless and were not well matched to their accompanying dishes. The pacing of the meal was erratic at best. The early courses dragged with plates sitting uncleared for up to ten minutes. As the meal went on, things became rushed. More than once a runner was sent to ask if we were finished when we clearly were not. The last course came literally two minutes after the prior one had been set down. Our primary server, J C, really soured our experience. He would interrupt conversations. He gave off an impression that we were interfering with his evening and treated us with an air of passive aggressiveness. Honestly no idea what we did to irritate him but by the last half of the meal , he would pour the wine and when we dared to ask a question about it were met with a monosyllabic response and an indignant flashing of the bottle toward me but not even my wife. He would then proceed directly to a table nearby, set the bottle on the table and regale them loudly with tales of the vineyard. Needless to say nothing was done to acknowledge our milestone anniversary other than from the nice hostess who seated us with a promised we’d have a memorable evening. I guess she was right on that score. Service like this can only happen where you are required to pay the gratuity before you are ever seated. We have been a fan of Mr. Achatz since Trio (a meal we still rate among the best we’ve ever had). He should not allow this to be associated with his name as it can only damage a well deserved reputation. Escoffier, a true champion of the fine dining experience and what it can be, would be rolling in his grave to have his name associated with the experience we had.
Be the first to ReplyImpressive special event fine dining
We enjoyed the whimsical 1893 Chicago World's Fair themed tasting menu at Next. They did a great job of incorporating the thematic elements. I loved the Pabst blue ribbon crushed beer can, Cracker Jack box, and Vienna beef presentations. The Ferris Wheel presentation of dessert was visually pleasing and the mini candy apples were fantastic. I loved the flags, the fair map, the teacup chicken soup, and so much more. The food tasted very good, except the triple lamb and beets course was too strong for me. The chicken was amazing. The wine pairing was pretty good, but not excellent. Some of the staff were very good and helped convey passion and excellence; some less so. It was an expensive meal, but was an enjoyable experience. I enjoyed the whimsical theme.
Be the first to ReplyAwful
The food was back off salty, and not at all balanced in flavors. The dessert was so sweet tha it was cloying, and the cocktails are not amusing, so I think the flavors do not justify the cost. I told the waiters that the food was salty and they didn't tell me anything.
Be the first to ReplySalt, Noise, Rushed
I like salt and if anything tend to oversalt for others tastes. So if I think many of the dishes were too salty to the point of being inedible, you can imagine what others thought.
The common word throughout the evening was "What". Too loud to hear each other and waiters rushed descriptions. Some waiters knew this and were practically yelling. Entertainment was listening to the different yelling waiters give contradictory information about dishes. Do they just make this stuff up as they go? Sometimes they were condescending when we didn't know what a famous dish was. Sometimes they tried to be our best friend and join in our conversations.
We were rushed to the point of hilarity. Even with fork in hand waiters would still try and take your plate. They hovered behind us like vultures ready to swoop in if you paused. The table was too small for dishes and glasses. Things were wisked away like a noisy diner and presented the same way. One waiter kept rubbing his sleeve in our wine glasses. Ewwwww. Needed to get them replaced. Not easily done.
The wine parring was uninspired. I can't remember a single glass.
Some patrons were dressed like they were going to the gym. Another couple needed to 'get a room'.
With nine courses there was plenty of food, in some cases overkill and volume as opposed to quality.
In spite of this we had a great time, we usually do. And there were some excellent dishes.
Coronet of Salmon, cous cous, fish and chips, sturgeon and caviar, tarta de queso. I would happily eat them again.
Would I go back? No.
I would like to think that Mr. Achatz would have been horrified by the evening.
Not so much
I waited a long time to try Next; I liked the idea of it, but not the chef. I experienced Grant Achatz at Trio in Evanston where he succeeded top chefs including Rick Tramonto. I had enjoyed many fine meals at Trio and its predecessor Cafe Provencal, but Grant put a stop to that. His mini courses made it impossible to enjoy the accompanying wine pairing requiring you to guzzle the wine. Not much fun.
Back to Next. The idea of a 10 year greatest hits menu was appealing so I took the bait and made a reservation for 2. We did not order a pairing because I was concerned about portion sizes, but that turned out to be a non issue or more precisely a different issue. We had a glass of champagne and later a Pinot glass which was at $30 a little pricey. We were allowed a taste of the Pinot before serving but not of the Champagne poured by a different server, but both were tasty.
The dinner started with a cone of Salmon tartar to be eaten in 2 bites; nice but not memorable. The second El Bulli course was an amalgamation including Cauliflower which was mostly puzzling with no strong flavors. The third course "childhood" was a decent halibut in a cute setting but, unlike any fish and chips I would order, the halibut was not battered. It was pleasant but I'll take the battered kind any day.
The Hunt (sturgeon caviar) was a very good course. The next course supposedly modeled after Trio was a very salty Black Truffle emulsion, a miss. The following course utilized my favorite ingredient foie gras, but muddled its flavors to an unforgivable degree. The accompanying Squab was served rare in a sweet pepper sauce but had little natural flavor. Try Moody Tongue for a much better take on both Squab and Foie Gras.
Now we come to the main entree "Chicago Steak" 5 thick slices (including a really weird looking end slice) of what was described as Allen Brothers beef with accompaniments. It was way too much and though the meat was rare it was not juicy or flavorful and the accompanying sauces were mediocre. The meat had little marbling and seemed to have been cooked Sous Vide style which I intensely dislike. Most of this course was left.
The two dessert courses, a Basque Cheesecake and a Alinea Tabletop Dessert were very very good, but not enough to save the meal.
Service was okay but nothing special and we didn't get a water refill until asking.
The setting was okay, but a little cafeteria-like and became noisy; this is not like Ever or Oriole, where the food demands your respect.
All in all i feel this was not a Michelin experience, and compared to another Chicago one star, Temporis, is missing the mark. It needs some attention and will not be able to live off its sister restaurant forever.
innovative food, plating and a fun experience
You have to reserve a table about 2 months in advance, you pre-pay and you own it (like a ticket to a show or a sporting event). They usually completely switch the menu quarterly. It is a preset menu and usually a handful of courses. Currently the restaurant is featuring its 'best of'. It is about a 12 course pre-fix. You can add a wine pairing. Dining room is dark and quiet, wood tables. Sport coat or business casual will work. Staff is attentive and friendly. Meal did feel a bit rushed. Wines were good, not outstanding. Food worked and plenty of it. Artful presentation and creative. We enjoyed. It was a hot and humid day, and inside the a/c wasn't working well or the chef was playing with the dew point or both - either way an explanation would have been nice, it was borderline uncomfortable. And the restaurant was filled with the kitchen odors (ie your clothes smelled) - but I don't think this is normal. Hip and trendy area that you should plan on walking around in for a few minutes before or after dinner. Valet available, street parking is around, if you get lucky. Covid - waiters in masks, sanitizer on table and you had to mask up to enter/leave/bathroom. No plastic partitions.
Be the first to ReplyTop Restaurant Experience
This is a very high-end, prix fixe, small plates restaurant that is the sister of Alinea. Go hungry because you are served a lot of food (too much really). Every dish is incredibly delicious and memorable. Worth going for sure.
Be the first to ReplyUnmatched creativity
Pros: creativity cons: some of the dishes were not Michelin worthy. I loved the subtle details such as the ribbon like consistency of the fish & the dessert is something that definitely should be experienced once by everyone. I wish there could be cocktails in addition the small wine by the glass choices or wine pairing especially considering one of the best bars in the world is next door at aviary. The chicken dish was downright horrific & in my humble opinion chicken has no place on a Michelin restaurant nor tasting menu. I would’ve also like to see more luxurious options other than caviar. Overall good food & good service but with some fine tuning it could be great.
Be the first to ReplyExcellent anniversary meal!
We are fans of Allina and loved Next! Great food, atmosphere and staff. Felt a little rushed though.
Be the first to ReplyWAYYY too salty and sweet; Not worth your money
Every single dish, except maybe the first two were WAYYY too salty to the extent the salt ruined the true flavor of the food. Why would you prepare a dish in such a way to change the actual and natural flavors of the ingredients?? The desserts were similarly waaaay too sweet as well. Funny enough, the basque cheese cake was both way too salty and sweet. It was literally very difficult to eat the dishes, but I tried trying to get my money back and hoping that something will magically change after each bite...
The service needs improvement too. We felt like we were being hasted throughout the whole meal, from the moment we walked in. No we weren’t late to the dinner. They take away the plate immediately they think you’re done, and immediately brings the next dish. Can we please at least take a breather? Not a relaxing experience.
Very disappointing experience
Dinner in April - Silk and Spice Tasting Menu
Dinner in April - Silk and Spice Tasting Menu
In April, we had the opportunity to dine at Next, for the second time. A year had passed, and in between our visits, we had the opportunity to spend almost a week with Chef Grant Achatz, Nick Kokonas, at Blackberry Farm, in the mountains of Tennessee. So, this was a bit more, than a simple return visit. Though Chef Achatz is probably more involved with his flagship, Alinea (we dined there for a second time, as well), and opening up a few new projects, his hands are still all over Next, and it showed, yet again.
Next is located in an unassuming commercial building (not well-marked), at 953 W Fulton Market, at Morgan St. However, the rather plain facade gives no indication of what one is in for, once inside.
The interior spaces are lovely, and a bit on the minimalist side - but in a very pleasing way. Many of the walls are adorned with vibrant pieces of artwork, and murals, in contrast to otherwise bare surfaces. We were promptly seated for our early reservation, at a spacious 4-top. Because of the culinary artistry to follow, having a spacious table at Next, is almost a requirement.
We had called, to verify my wife’s bi-valve allergy, and the kitchen had made a few changes for her side of the Prix Fixe Tasting Menu. The menu was named “Silk and Spice,” and was exquisite, with each dish beautiful to behold, and so delicious. Next does a “theme” for their ever-changing Tasting Menu (changed at least quarterly), so any visit after April, will be different - highly different. Just check for the theme, when making a booking. One upcoming menu, that caught my eye, was “The Fat Duck,” in a tribute to Chef Heston Blumenthal’s Michelin-starred restaurant in Bray, Berkshire, UK.
As the menu changes constantly, there is little need to cite all of the dishes we had. There was not one weak dish, in the whole meal, and each was as beautiful (and beautifully plated/presented, in a highly creative way) as they were tasty. Portion sizes were small, and that is a good thing, as we had 17, by my count. There was no going home hungry.
We did do the Wine/Beverage Pairing again, and were delighted that we had - the selections were as exciting, as our dishes, and perfectly paired in mostly Riedel stemware, all varietally specific.
Service (including the wine service) was spot-on, with no pause, and nothing rushed. The kitchen and the service team were in concert with us.
The noise-level, even though the restaurant was soon full, was basically non-existent, beyond the servers describing the dishes, or the sommelier discussing the wine being poured. The lighting is moderately bright, but that is great to appreciate the visual elements of the culinary artwork being presented.
While not inexpensive, we both felt that this meal was a very good value. It’s also easy to call Next “Alinea’s little sister,” but I do not now think that is fair - Next is Next, and stands alone. The dishes are unique, creative, beautiful and delicious, and about the only difference is that there is a bit less “theater” at Next - it is a more traditional dining experience - and a great one!
We will be returning, and hope to get reservations to do the Fat Duck Menu.
Tokyo - Short of Expectations
First of all, I love Next restaurant. We have the season pass and (unless there are schedule conflicts) will eat all the menus, just like last year.
Tokyo was our least favorite menu from Next. There were some big winners but some unusual courses - during the street food portion - the skewered meats were not particularly good. The deep from Wagyu was also not a favorite - I liked it more than my wife.
But - and this is a huge caveat. Just because this was not our favorite menu doesn't mean that this is anything less than a world class experience. The service is exceptional - they remember your preferences and acknowledge your past visits. The service at the table is world-class - efficient - they allow you to determine if the meal is going to be two hours or three. The moment you are finished with the course it's cleared and set up for the next course, which is only minutes away.
Great place - looking forward to Mexico City later this year and then Fat Duck. We missed Jose Andres last year which was really disappointing - death of a family friend.
Can't wait to see you soon. Keep up the great work.
P.S. - Meredith the server is outstanding - infectious energy and positive influence.
Tokyo
I've been coming to Grant A restaurants since 2001 when he was at Trio. He is one of the best chefs in the world. This new iteration of theme dining at Next is in a word TERRIBLE. I don't like slamming restaurants but I feel like I should get my money back or at least an apology after parting with several hundred dollars after this fiasco. Deep fried Wagyu, I think that should say it all. I do not recommend this experience.
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