It's called an exploration of cuisine, Next Restaurant by Grant Achatz who created 3-star Michelin Alinea and perhaps the most hyped restaurant opening in a Chicago generation. Don't expect to just make a reservation at Next, admission is granted with a ticket that spells doomsday for Opentable addicts and offers but the first look of your original culinary pilgrimage. The hard-to-secure ticket includes all drinks and prix-fixe menu items paid in advance and tiered in price based on the most coveted timeslots. Ticket-holders arrive to a dark and moody space of turn-of-the-century charm and modern styling like natural stone floors and railroad tracks running overhead. A liberal kitchen policy allows for occasional tour as well as easy viewing of Achatz in action for those seated near the doorway.
The Food
With stints at French Laundry and Chicago’s Trio, Grant Achatz became a household name following the success of his Alinea and now with his latest Next Restaurant. A revolutionary culinary idea offers seasonal prix fixe dinners of historic inspiration with the inaugural menu inspired by the first dinner at Paris’s Ritz Hotel by Auguste Escoffier in 1906. The menu features an appetizer tasting of brioche stuffed with foie gras followed by a Turtle soup that’s a first for many diners. Filet of sole is served with fresh crawfish followed by elaborate presentation of duck with potatoes gratin. Vegetarian alternatives are offered when available, but likely compromise the integrity of the overall menu.
Last Word
Grant Achatz does Fulton market eatery with menus inspired by history’s great foodie affairs.
