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Next Restaurant Chicago Reviews
Went for the Massimo Bottura tribute.
It was an amazing experience. Of course Alinea Group never fails on the service side of things. Staff was extremely knowledgeable and attentive. The take on Massimo's signature style in my opinion were perfect. All of the food was simply delicious, a couple of my top dishes was the caviar and crab pasta and the steak tartar oyster. The beef was perfect with the mix of sauce of salsa verde, potato and carrot. Didn't do the wine paring but, we did go with a bottle of Chianti.
Special occasion destination for sure.
We have gone three times. Like the fact that they change things around. Very creative and thoughtful presentation each and every dish is unique. They are great with menu substitutions for those that are allergic or have aversions to funky things like raw food, fish eggs or organ meats.
The Massimo Bottura Dinner was excellent.
We thoroughly enjoyed the Massimo Bottura dinner last night. I'm somewhat ambivalent about Next, I've had some great meals (childhood) and the occasional clunker (Tokyo) here. However my wife loves Next, so I go along for the ride. The service is always excellent, as are the wine pairings. The room is comfortable and considering the prices, it's not stuffy. Everything we ate and drank last night was great, I give it 4 stars as an average score for all the meals I've had here, past and present, last night was definitely 5 stars.
We enjoyed the Massimo Bottura dinner last night, it was
We enjoyed the Massimo Bottura dinner last night, it was very good. I'm somewhat ambivalent about Next, I've had some great meals (childhood) and some not so great meals (Tokyo) here. However my wife loves it, so I go along for the ride. The service is always excellent, as are the wine pairings. The room is comfortable and considering the prices, it's not stuffy. Everything we ate and drank last night was great, I give it 4 stars as an average score for all the meals I've had here, past and present, last night was definitely 5 stars.
Simply AmAZING
Absolutely wonderful restaurant. A friend invited me, so I flew from Colorado Springs just for the dinner. (It was the Charlie Trotter dinner.) I love good food, but I can be a bit picky. But I promised myself that I'd eat everything. I should not have been worried. I devoured every presentation. The Sun Gold Tomato soup was the best cold soup I've ever had (and I've had Jose Andres's gazpacho), and every dish was amazing. I had a conference the next month, so I went back, this time for the Alinea dinner. It did not disappoint. Both meals were truly among the best meals in my life.
Food, service, and ambiance were all amazing.
We were there for the Alinea 20th anniversary theme. Basically getting the 3 Michelin star experience at this restaurant. The food is delicious, inventive, and playful. We didn't get the paired tasting - just a recommended bottle of wine and that was plenty. The whole experience was a treat for all senses. The only tiny critique would be that while we never felt rushed, there was very little downtime-if any- between courses. It could have been paced a little slower, but that certainly didn't detract at all from the experience. Certainly in a "top3" of all time dining experiences we have ever had.
What a fun and delicious experience.
Went for the year 1 alinea tribute. Please opt for the wine pairing, the standard was phenomenal and I'd go back just to try the other pairings - shoutout to our sommelier Jonathan. Loved most of the courses and am curious about the other menus throughout the year. Our favorites were: - lobster; great curry - pork belly; fun presentation with the rice paper and herbs - potato; love the truffle - frog leg; presentation was so funky with the Malaysian pine - lamb neck; so tender and juicy - tomato; fun presentation and in your face flavor Service was good and not stuffy but I think some of our courses could have been timed better. Noticed that we were ahead of behind nearby tables throughout the night. But the wine pairings and people watching kept us occupied. Love love the French wine pairings.
There is no doubt that my husband and I crave creative,
There is no doubt that my husband and I crave creative, welcoming atmospheres where we are fortunate to experience unique representations of special ingredients in the form of beautiful meals. There was all of that, and more, at Next. This past weekend in Chicago we celebrated the 20th anniversary of Alinea at a limited experience hosted by their formidable sister-restaurant, Next. This showcased Chef Achatz's Year 1 menu from 2005, and with it brought reflection and nostalgia. Much has happened in the last 20 years of culinary and it was with warmth that I found myself enjoying every bite - not just because the food was perfection, but because of the feelings and memories evoked as the journey progressed. Thank you, Next, for such a meaningful experience. Thank you also, Team Next, for signing our Alinea book - it takes a community to keep the dream alive and evolving. There are only a couple weeks left of this special menu, but we already cannot wait to go back for the summertime menu tribute to The Great Massimo Bottura and later in the year for SPACE.
My husband and I have been long anticipating a visit to
My husband and I have been long anticipating a visit to Next. When we saw the Alinea: Year 1 menu, we knew we had to visit! The menu is inspired by some of the classic dishes served during Alinea's start (Chicago 3 Michelin Star Restaurant). The experience itself was a total of 12 tastings all with elevated flavors, presentations, and backstories of inspiration. My personal favorites were the Lobster, Hot Potato, Explosion, and Matsutake courses. They did have wine or cocktail pairs to add day of as well. The staff reads your survey ahead of visiting so that all staff members you interact with are engaging with you. The experience itself was a but pricey but overall left us talking about each detail for hours!
Currently taking a well-deserved victory lap from
Currently taking a well-deserved victory lap from coast-to-coast Alinea's 20th Anniversary is also being celebrated back home, the ever-changing space called Next transporting diners back to Lincoln Park cicra 2005 when Grant Achatz first debuted "a new train of thought." Last visited in 2012 for Achatz and Beran's tribute to El Bulli, a twenty-nine course journey exploring the early days of Molecular Gastronomy, almost exactly thirteen years later finds little changed in terms of setting or service from a well-trained team. A shorter menu than three meals at Alinea from 2009 to 2011, all three extremely influential for a young Midwesterner who started dining seriously around that time, it was with a story in hand that dinner began with Broccoli Stems in Michigan Trout Roe that proved a beautiful pairing to ice cold Sancerre. Now a decade-long holder of one Michelin Star, Alinea retaining three despite many "gourmands" claiming it has lost its luster, course two featured three bites of Hearts of Palm all filled differently as a segue to one of Crucial Detail's early service pieces supporting fried Shrimp, Plum and Citrus on a Vanilla Bean. Next placing poached Lobster in Curry with crispy Noodles, all while "flags" were centered before a single-bite "Salad" enjoyed hands-free, it was after some assemblage that Pork Belly Spring Rolls proved a highlight course thanks to customizable additions and level of heat. Obviously a celebration, Achatz's indelible "Hot Potato, Cold Potato" and "Black Truffle Explosion" each still offered at Alinea, both dishes remain as remarkable as they were two decades ago for returning guests and first-timers alike. Engaging the nose with Lamb Neck on a pillow of Star Anise, but going a step further with Frog Legs telling the story of Michigan's forests, Dessert before Balloons and tableside art was simple but just as delicious as relates to the flexible Chocolate and Mushrooms made into a sweet yet earthy Parfait.
No small effort
Currently taking a well-deserved victory lap from coast-to-coast Alinea’s 20th Anniversary is also being celebrated back home, the ever-changing space called Next transporting diners back to Lincoln Park cicra 2005 when Grant Achatz first debuted “a new train of thought.” Last visited in 2012 for Achatz and Beran’s tribute to El Bulli, a twenty-nine course journey exploring the early days of Molecular Gastronomy, almost exactly thirteen years later finds little changed in terms of setting or service from a well-trained team. A shorter menu than three meals at Alinea from 2009 to 2011, all three extremely influential for a young Midwesterner who started dining seriously around that time, it was with a story in hand that dinner began with Broccoli Stems in Michigan Trout Roe that proved a beautiful pairing to ice cold Sancerre. Now a decade-long holder of one Michelin Star, Alinea retaining three despite many “gourmands” claiming it has lost its luster, course two featured three bites of Hearts of Palm all filled differently as a segue to one of Crucial Detail’s early service pieces supporting fried Shrimp, Plum and Citrus on a Vanilla Bean. Next placing poached Lobster in Curry with crispy Noodles, all while “flags” were centered before a single-bite “Salad” enjoyed hands-free, it was after some assemblage that Pork Belly Spring Rolls proved a highlight course thanks to customizable additions and level of heat. Obviously a celebration, Achatz’s indelible “Hot Potato, Cold Potato” and “Black Truffle Explosion” each still offered at Alinea, both dishes remain as remarkable as they were two decades ago for returning guests and first-timers alike. Engaging the nose with Lamb Neck on a pillow of Star Anise, but going a step further with Frog Legs telling the story of Michigan’s forests, Dessert before Balloons and tableside art was simple but just as delicious as relates to the flexible Chocolate and Mushrooms made into a sweet yet earthy Parfait.
Expect the unexpected at next
This was a very special experience. We tasted so many great flavours in a row, unexpected combinations that worked well, including the non-alcoholic pairing. The tempo was rather swift, and maybe some bread would have been welcome for the delicious sauces such as the perfect curry. The staff was friendly, too.
DEEPLY disappointing.
A friend and I had a terrific time last year at the Julia Childs menu and came back for the menu spring 2025. Super disappointing. When you pay that much and leave saying "eh... it was okay" that's, well, not okay. The best items were tiny amuse-bouche sized tiny, I mean tiny, tastes. And only a couple of those stood out at all. I've been happier with street food in Central America and actually been full. Service was elaborate, but kind of felt like a show rather than people really into the meal. Last year there were times where I closed my eyes and ate as slowly as I could to savor the wonder. Tonight (April 2025) I ended even the best courses just saying "that was good (never great) but not enough to actually enjoy." If I'd paid $50 for two I'd have left saying "it was fine." Paying nearly a grand for two leaving saying "eh" just makes me bummed out. Really, really disappointed! Did not meet expectations. (Also, that seaweed not-wine that was part of the reserve wine pairings tasted like the most polluted beach in El Salvador at low tide when all the sea gulls have been defecating on the rotten fish and rancid seaweed before the high tide mercifully washes it all away. It was NOT good!)
I really love Next! I think the consistent menu changes
I really love Next! I think the consistent menu changes make this an place where there can be something for everyone! It is a perfect special occasion spot and like all Alinea Group restaurants, the vibe is chic and service is always something else! So professional and polite. I return here often because I love seeing what Chef Achatz and team comes up with next!
Classic as it should be
Perfectly executed classics with a few updates. Everything was spot on and not rushed. The staff is always engaging and attentive making it an excellent dining experience. We particularly liked the fish and soup courses. The wine pairings were great too.
Not impressed
I had the opportunity to dine at NEXT and experience the menu dedicated to Bobby Flay. Honestly, I left a bit disappointed. The attention to detail and flavors were not at all equivalent to a Michelin starred restaurant in my opinion. The food was tasty, but average at best.
Bobby Flay menu.
If you have the means to experience this, and you're into this kind of thing (multiple courses, wine pairing, set menu) you should do it. I had no idea what to expect, but it was unforgettable as soon as we walked in. It smelled incredible throughout the meal, the service was very much like the scenes from the Bear when Richie was sent to work at the Michelin star restaurant. The presentation of each dish was creative; the flatware and tableware were different each time and helped you pause and really think about what was being communicated and offered. We tried really hard to pick the best dish of the night, but no one could settle on just one or two. There was a salmon paired with black beans that were like velvet, there was a 16 spice quail, there was a desert with cream and basil that was so deep and layered that no one in our party of four spoke until we pushed our plates away. It is a long, leisurely homage to Bobby Flay, who I honestly am thinking about differently the morning after this meal. What Grant Achatz did is either the biggest flex ever, or he deeply, deeply loves and respects Bobby Flay and uses his amazing talent to express this sentiment.
Everything about this dinner was pefection.
Service was spot on, wine pairings top notch and courses that simply built upon one another. Hard to select a favorite - my wife and I were torn between the fish and beef course. Tremendous way to celebrate 25 years of marriage!
Next is a culinary adventure waiting to be explored, with
Next is a culinary adventure waiting to be explored, with each dish telling a story of creativity and innovation. As I step inside, I'm greeted by the sleek and stylish ambiance of a modern fine dining restaurant, with chic decor and understated elegance. The menu features a tantalizing array of globally inspired dishes, from Asian fusion to Latin American cuisine. And with impeccable service and an extensive wine list, it's the perfect place to indulge in a truly unforgettable dining experience paired with a delectable wine selection.
Next is outstanding.
Service, food, ambiance. We were 30 minutes late due to never ending construction on Edens and accident. We emailed staff to let them know. They were gracious as well as accommodating. Each course was a discovery of flavors - some familiar, many new and exciting. The staff is gracious and friendly in an authentic manner. Each staff person seemed to uniquely enjoy his or her position in this theatre of dining. Don't miss Bobby Flay. Each dish memorable. This is our 3rd visit to Next and each one was delightful. Thank you.
Honestly had a really good meal and am happy I came.
Based on other reviews, I was hesitant, but had made the reservation already. I was taking a colleague out, and she is not super adventurous with food. It turned out to be very good. Each dish was delicious. I had my favorites, but enjoyed everything. The meal was just enough to encourage experimentation by my coworker without being so "out there" of a culinary adventure that she wouldn't eat. She tried everything, then finished everything! It was a great representation of southwest flavors. I enjoyed the roundup/timeline of Flay's accomplishments and why there is a meal dedicated to them. The presentations were fun and interactive, the flavors were on point. Everything was appropriately seasoned. Deep heat and spice without blowing your wig off or being too salty. Dessert was the right balance of salty/sweet. I am not overly full, yet I also don't want anything else. Got the mid range wine pairing, which was good and introduced me to some new grapes. Service felt a little rushed at times, but was overall good and friendly. I would eat this meal again.
The chef here is just superb! Far exceeded my expectations
The chef here is just superb! Far exceeded my expectations of the menu and flavors! Every single dish was just bursting with flavor and just kept getting better and better. For the first time, I didn't want the meal to end, lol. But my stomach can only handle so much, haha. Service is no question some of the best you'll ever receive. The knowledge they have of the food and wine, the friendliness and warm smiles that just make you wanna keep coming back! I can't wait to revisit this place when I'm back in Chicago. Ambience is warm and not pretentious. Just all around perfect from start to finish.
I made a long-awaited return to Chicago a couple of months
I made a long-awaited return to Chicago a couple of months ago and had the pleasure of dining at Next to try their Julia Child menu. I've been a big fan of Grant Achatz ever since I visited Alinea over a decade ago and he did not disappoint. I won't bother going into too much detail regarding each menu item since the menu changes relatively frequently, but everything was delicious. We also added the Ossetra Caviar and Canard a l'Orange as supplemental courses. Service was excellent as expected, and the ambiance is intimate - great for a special occasion or date.
To die for!!!! Every bite was filled with so much flavor.
We have never experienced anything like this. My husband and I are Foodies and we are very careful when choosing restaurants. The chefs and the staff were beyond amazing. The ambience was extraordinary. This experience was worth every cent. I highly recommend you run not walk to enjoy this GEM!
NEXT was a spot my boyfriend reserved to take me to go to.
It was a wonderful surprise tasting the dishes they created with Bobby Flay as their inspiration. The service is great like other Michelin Star Restaurants. Michelin star spots tend to have flavors that are different and interesting. I really enjoyed the experience and their avocado dessert. The ambiance is wonderful. We had a table for 6 seated in front of the kitchen so we had a wonderful view of the chefs cooking and also cleaning (since we had booked for 8:30pm).
I recently he ate next as a part of their subscription
I recently he ate next as a part of their subscription dinner series this year. Armel in April was focused on an homage to Julia Child. The experience was wonderful from the moment we walked in to get an old school Polaroid picture of us, to the butter at the table for bread service with 50% butter fat, to creating olfactory an experience at the table complimented by a small TV on the table to watch Julia Child's make beef bourguignon. Kates and Genise both did a wonderful job with the service, making us feel welcome and having every detail attended to.
Relatively Expensive!! Great Atmosphere and lovely servers.
Lovely Ambience! Great service. The food was pricey $$$ Fresh salad . They only open for dinner ☹️wish they had lunch hours.
Amazing
Next Restaurant is amazing. The food is fabulous. The meal was delicious from beginning to end. Great appetizers, mains and desserts.
Very creative menu
Very creative menu. The courses were unique and innovative. The food tasted amazing. Everything was delicious. Great wines too.
Unfortunately nothing really hit the mark.
We've been to Alinea before and it was stellar- so obviously was hoping for some incredible dishes. We ate only half of each course. Completely over seasoned and just not executed well. It's a shame because we wanted to love it. Well...next!!
The evening at Next was a birthday treat for me from my
The evening at Next was a birthday treat for me from my children - we had a lovely party of 8. I enjoyed going down to the "speakeasy" and would have loved to stay for a drink, but we were brought into a very dark grey room with a single table - and a shell motif backdrop wall. The marketing for the Julia Child dinner was that you would have a view of the kitchen , but that was not to be. Our main host was very lovely and informative about the foods we were about to eat. The second host was not as lovely and very hard to understand - and I guess he did not realize we had all watched every episode from the original airings and then some, have cooked in our own kitchens most of the recipes in every cookbook and had met Julia during her lifetime - nor did he seem interested in why we were there. A little hospitality goes a very long way We chose the first level wine service , which was ok, but obviously they did not want to open a second bottle of each pairing so a 3 oz portion of each wine was all that was served. My husband cannot drink alcohol due to medical issues and they did have a new mocktail for every offering. However, after six offerings of combined fruit juices with no crisp clean mocktail included, the drinks became too sweet and not a good combination with the meals. A great cranberry fresh lemon with sparkling soda would have been a treat with the duck serving. Or even a sparkling tea would have been delightful. The presentation was well done - we loved the dishes they used for each course. the boeuf bourguignon had an odd flavor and seemed to be sauced with a corn starch infused gravy - the cauldrons they used for effect had the smell of burnt rosemary. Plus if one is showing two videos of the original French Chef beef bourguignon episode - it would be a good idea to put a small tv on either end of the room so those at the far end could see the episode also. Julia Child wrote her cookbook to teach Americans how to cook in the French method. But in reality, she was not a snob , nor did she teach in such a way that one was afraid to try her many varied recipes. And most definitely she would have said good night and thank you for coming - which none of "hosts" offered on our way out after we had paid the final bill For such an expensive evening - having eaten in some of the finest restaurants in the world - I really did expect more from the experience . I won't be visiting again.
Our group of six sat at the kitchen table for our Julia
Our group of six sat at the kitchen table for our Julia Child - Next experience! This was truly one of the best meals I have ever experience, and I have had the good fortune to eat at many highly acclaimed, Michelin restaurants. Where to start? First, from the moment we arrived to our exiting the restaurant, we were treated like royalty. The service was exceptional. As for atmosphere, the little touches took you back to the 60's - I won't go into detail because I don't want to ruin the fun for others. This was all topped off by a menu that was obviously put together by a mastermind. Every dish was incredible on its own, but the way in which each dish built on what had been previously served and all with a Julia Child flare to flavors and ingredients was mind blowing. Thank you Next for an epicurean experience the six of us will never forge!
We visited for the Julia Child menu and it was everything:
We visited for the Julia Child menu and it was everything: an amazing tribute, flawless dishes, beautiful presentation, amazing service, and overall stellar dining experience. The pinnacle of what I hope for at every Michelin starred restaurant but don't get as often as I'd like. One of my top 5 dining moments. Food: 5 Service: 5 Atmosphere: 5 Cost to worth it rating: 3 (spendy but SO worth it) Opentableable: no, but via Tock Eve award: amazing iconic chef tribute meal Return worthiness: yes! 1000xs yes! Highlights: - Peking Duck L'orange: combo between Chinese and French was awesome. Apparently Julia loved Chinese food and this dish captured both cuisine's take and fused them perfectly. The Asian flavors with the orange glaze and the thin slices of tender duck put in small pancakes hidden in duck shaped dishes to open. Also came with a super crispy rice for another texture. 5 stars. - Lobster bisque: best I've had by far. The creaminess was rich but not too overbearing, sherry flavor sang through and add a lovely layer, and the orange claw cracker was a masterpiece--looked just like the real like a la Netflix's "Is it cake?". ;-) 5 stars - Boeuf Bourguignon: heavenly brised beef short ribs with a to die for rich red wine sauce. Served with am ambiance of little cast iron pots with red wine and herbs for an olfactory sensation. 5 stars - Cheese course: most amazing presentation I've seen for a cheese course with the cheese shaved into a beautiful flower--Julia loved yellow flowers-and combined with endive for freshness. Unexpected, special, and worked so well 5 stars - Turbot Meuniere: Simple yet delicious with the small piece of fish with the delicate sauce to get the essence of one of Julia's iconic dishes. 5 stars - Cranberry gelle covered terrine style foie gras terrine: of the 3 hors d'oeuvers, this was my fave. The orb kind of reminded me of an elevated turkey dinner. 5 stars - Bread: soft, crusty, and warm oblongs were perfect with the butter that was curled off of what looked like a frosted wedding cake! Most of the table just had 1 but I had 2. I saved my second piece til the end which turned out to be a fantastic idea to sop up the extra lobster bisque and beef juices. 5 stars - Nicoise: done on a puffy light pastry with a white anchovy devoid of sometimes that unwanted seafoody flavor. 4 stars - Rum bread pudding canelle with butter pecan ice cream: started with a flambee torch to it for flair. The pudding was just the right texture and the ice cream had sweet crunchies underneath. 4 stars - Presentation: loved all of the stories that accompanied each dish and could feel the admiration for the chef. - Staff: so on top of it and delightful. I love it when they are fun to talk to and the environment they create doesn't feel uncomfortable and stuffy. - Kitchen table: I was lucky enough for my friend to snag this rezzie and I was mesmerized being plexi glass away from how the magic happens. Midlights: - Chicken: the rubbery texture of the slice I'm sure was on purpose but didn't work so well for me. I enjoyed the bell pepper accompaniment however. 3 stars Lowlights: - I always have high expectations at Michelin starred restaurants and can be disappointed. My last few were just ok. With this, my expectations are back to sky high for the next one I have. LOVED this so much and can't wait to come back for other menus.
I finally booked Next.
I have tracked their menus over time, and had been intrigued by the concept. Having dined at Moto many years back, I was not 100% sure this would be my type of thing. I was never into eating expensive meals, where the ingredients are made to sound complicated in explanation,or your salad looks like a cigar. Next isn't molecular gastronomy like Moto was, and don't get me wrong, I have an appreciation for the art. The experiences, art Next and in the past, Moto, fell flat. Without going into extreme detail, in short, I was overwhelmingly disappointed in the meal we had at Next. Itv was like they took the flavors too far. The bisque was no where near the caliber a Lobster bisque should be. I couldn't finish it. There were several dishes, and the food was high quality, and well prepared. There were elements of some of the dishes that were excellent, but given the combinationof ingredients, there was something over seasoned or sauced. Overall, the food missed the mark for me. Additionally, the interior of Next is unbelievably generic. They put no thought until how that should feel. Service was good, pleasant. Explanations were rushed and hard to follow. Didn't feel genuine. I felt like I completely over paid for that meal. The price wasn't a concern until the experience fell flat
My husband and I came here to celebrate my birthday.
The theme was Julia Child and Next did her proud. The service from beginning to end was exceptional. That's a big statement considering how much staff you interact with here. Everyone who we interacted with was smart, friendly, and coordinated with one another. As they bring out each course, they explain to you what it is you're eating which is great but sometimes they were rushed and spoke too quickly which forced us to make them repeat themselves. Each course and wine paring harkened back to a different point in Julia's life and career and they (mostly) did a great job of celebrating that. I won't describe each dish, but we were blown away by each of them. Truly each one was fantastic including, no surprise here, the multi-sensory experience that was the Boeuf Bourguignon dish. A showstopper for sure, and it had better be. We opted for the truly upsell which make the dish that much more special (though we'd skip it next time). The only misses, and I know I am being super picky, is the decor of the space itself once you're inside, was underwhelming. I know the restaurant has revolving themes but still, it was nowhere near as magical as the food and staff. I would say the other miss was the music; there was nothing Julia Child or French about any of it. TBH it seemed like a random Spotify play list. I only mention these things because it brought us out of the fantasy, just slightly though. Overall, phenomenal. Don't miss this place. We can't wait to come back for the next theme!
Reserved my birthday dinner at Next, which is located in
Reserved my birthday dinner at Next, which is located in the Fulton Market area. There's parking on the streets but no valet parking as advertised. Found the restaurant slightly difficult to find as its sign was obscured by poor lighting and covered by a winter vestibule. Upon entering, we were pleasantly greeted and welcomed by enthusiastic staff who seated us right away. The restaurant was cozy and unpretentious. A little disappointed as they did not have a full bar. Only wine and beer offered; however, patrons can walk next door to The Aviary for an extensive bar. All the wait staff assigned to us were very friendly, efficient, anticipated our needs, and very informative of the dishes presented to us. As advertised, it was a truly immersive dining experience taking us on a tour of Tuscany, highlighting it's regional specialties. All of the dishes presented were delectable and exquisitely plated. What prevented me from giving it a five star was the two pasta dishes; Raviolo and Papardelle. Pasta was slightly undercooked. Hard to chew. Worth its Michelin star rating and would recommend for the dining and experience.
My first time trying a tasting menu and I'm glad I got to
My first time trying a tasting menu and I'm glad I got to experience it at next! I also watched Charlie Trotter's episode on chef's table before and glad I did. With each dish, you can taste the attention to detail and hard work that the whole staff put into it all. Ambience was great, the staff and service were amazing and friendly. By the end of the meal I 100% felt taken care of and left with a full belly. Each dish was timed appropriately to have enough time to eat slowly and truly taste the food while also slowly feeling satisfied.
Dinner 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.
Stellar experience! Stopped in as this experience was one
Stellar experience! Stopped in as this experience was one of my Christmas presents and we had an amazing time. Cesar was super polite and especially helpful when it came to verifying allergies and discussing the menu, expectations, and the options for the wine pairings + menu supplements. I didn't catch the name of the person who handled our wine service but they were absolutely lovely and so funny! Each course was a fantastic experience all the way through - the plating/presentation, cutlery, plates, glasses etc added additional visual appeal and paired beautifully with each course. The first course was a smorgasbord of complementing components, compressed cantaloupe with lavender syrup, chicken liver mousse, charcuterie, seafood soup, focaccia, and I am obsessed with the fried chickpea (bread) triangles that came with it. Since we had a seafood allergy at the table it was a (kind of) bonus to the experience to also have a small taste of what they prepare (corn soup and a chicken sub for the snapper) for those courses. Eating our way through the menu was amazing and I am normally not a fan of mushrooms, but the mushroom raviolo was one of the best bites I've ever had. An absolute explosion of truffle and mushrooms packed full of umami flavors. Another bite that took me by surprise was the crostini di fegato. Buttery smooth mousse full of rich flavor. The cucumbers with the panzanella salad were stellar and brought an unexpected pop of flavor. The red snapper and wagyu short rib were spectacular and the presentation/preparation of the cannelloni beans that were served with the short rib was so fun. Who doesn't want a to fire cook some beans at their table! I was stuffed after the 3 course and was roll me out of the restaurant done by the time we finished with a dessert (course 7) that was as beautiful as it was delicious! It was truly a lovely experience and we were even allowed to take advantage of a quick trip to the kitchen to meet and thank the amazing BOH team. Can't wait to come back and try another amazing menu!
Very fun and special dinner to celebrate a birthday! We
Very fun and special dinner to celebrate a birthday! We went during the Paris 1906 menu and loved it. The menu as a whole was thoughtfully created and each dish was absolutely beautiful! Our servers were fantastic and really added to the ambiance of the restaurant and experience. We also had the wine pairing which was fantastic. Can't wait to return and try out a different menu!
Over 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!
disappointing 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.
What 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.
Buyer 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.
Disappointing 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.
An 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.
The ambiance in Next is very nice.
It feels exclusive, it's dim and it just feels like you're "somewhere" and someone special. The wait staff and the service is top notch! Everyone was so attentive and quick to attend to you. The food presentation was absolutely stunning!Why the two stars? The food was not good at all. The overall taste of the food was salt. Salt salt salt. Everything was so salty I was drinking water the entire night after and the next day and was on the toilet the whole day as well. I had the non-alcoholic pairing and the concoctions they paired with the food was very experimental. My fiancé was kind of mad because one of the drinks was Dr. Pepper and crushed up Oreos. And they tried to serve it like it was some genius combination of flavors. We paid how much for this? My favorite dish was the caviar which was actually an add on $100. I thought about it and my favorite dish that night came out of a jar. Lol. I know their menu rotates so time I went was mid-March. It was their "Next: Paris 1906" theme and they described it as: "drawing inspiration from Auguste Escoffier's, "Le Guide Culinaire". This menu is a tribute to Escoffier's work which continues to set the standard for French cuisine and is an homage to Next's first menu."I know that a lot of chef's pallets become numb after a while and when this happens they tend to over salt their dishes to fit their taste. That's fine but when it's a tasting menu and each and every dish is salty, then there's a problem. It think this was the case when we went here. They just over season everything with salt. The desert was a fail as well. The last dessert was called "the bomb" and I think it had rum in it. It had too much and we all thought it tasted like chemical cleaner. It was a very astringent ether taste that finished our meal. Overall, Next is not worth the amount you pay for the food that you will get. Tip: if you would like to go to the bar next door called The Aviary, then you can tell your server during dinner to make reservations. It is difficult to get reservations at that bar in general. So this is just a perk. However, I would go somewhere like CLAUDIA (another tasting course menu restaurant) for a better ambiance, better experience, delicious food that's not over seasoned, MORE food as well, and way more creativity and thought in the dishes.
This is my second visit to Next.
The first one was for the worlds fair menu and honestly while it was ok it wasn't anything to write home about. This however was another story. The pressed duck alone was worth the price of admission and every other dish was also phenomenal. The story behind the menu and the way it's brought to life by the waitstaff is also wonderful. This was an experience I will remember for a long time!
Incredible experience.
Very expensive but we'll worth it if you can afford it, particularly as this is a one time kind of experience not a yearly thing. But great experience. The highest service level I've ever received in a restaurant.
Went to Next last weekend.
This is my 3rd or 4th time there. I have always enjoyed the cuisine and wine pairings. The prices are VERY EXPENSIVE and I would say worth the splurge in the past. The food is excellent and innovative.My most recent visit was for the Paris 1900 event. I'd have to say I was a little disappointed. The food was great but I would HIGHLY RECOMMEND skipping the wine pairings. I chose the STANDARD wine pairing which was $125/person. That amounted to 6 pairings. The choices are good, but not worth $125, and I would say the pour volumes are pretty meager. I know your not supposed to get drunk from the pairing but some of the pours were like an ounce. I looked up all the pairing for their cost and none were very expensive. But 4 people at $125/person came to $500 add a standard tip that was mandatorily added of $100 and tax of $70. I think you'd be better off with a glass of wine or a cocktail.
Connect with users posting reservations for Next Restaurant Chicago
AppointmentTrader is a community-driven platform where users can exchange their reservations or leverage their personal relationships with Next Restaurant Chicago. Buyers can make informed decisions using automated seller ratings, which reflect past transactions and reliability.
Each posting on AppointmentTrader shows you which user submitted it and along with that provides a trackrecord of that user which indicates how much experience
the user has and how many percent of their transactions resulted in them issuing a refund.
If there is no user posting that fits your schedule, you can bid on your preferred time.
Let's say Peter has a great morning and decides to take his three friends to Next Restaurant Chicago at 6 PM the same day.
He checks the restaurant's website and sees that no reservations are available. He then looks at the Next Restaurant Chicago page on AppointmentTrader, but finds that there are no user postings either.
That's where the community-driven bid process comes in.
Peter can place a bid on AppointmentTrader, which serves as a reward for any community member who chooses to work on securing the reservation. AT then notifies experienced users who may be able to help.
Step-by-Step Process
1.) Setting a Reward (Bid)
* AppointmentTrader uses historical data to recommend a reasonable reward amount for securing a reservation - let's say $100.
* Peter really wants to go, so he increases the bid (or reward) to $200.
* At this stage, the reservation does not exist yet.
2.) A Community User Picks Up the Bid
* MaternalRecord73, an experienced AT user, has a strong track record of successfully securing reservations and low refund requests, they receive a notification about Peter's bid.
* MaternalRecord73 picks up the bid, meaning they will now work on securing the reservation.
* Peter can now talk to MaternalRecord73 for any questions Peter may have as MaternalRecord73 user fills the bid.
3.) Finding the Reservation
* MaternalRecord73 now uses their connections at Next Restaurant Chicago to secure the table.
* If they successfully get the 6 PM table for four, Peter receives a confirmation that the reservation has been secured.
* If MaternalRecord73 fails to secure the reservation, the bid is returned to the pool so another user can try.
4.) Payment & Protection
* Once the reservation is secured, MaternalRecord73 receives the $200 reward which is credited to MaternalRecord73's AT balance, where users manage their own funds and can withdraw via available payout options such as bank transfer, PayPal, or Zelle.
* Peter can now enjoy the dinner with his friends at Next Restaurant Chicago!
* As with all transactions on AT, disputes and no-show fees are handled through the platform's community-driven resolution system. Users with a strong track record are incentivized to fulfill bids successfully, and community members can report issues to maintain trust in the marketplace.
