The exploration of world cuisine. By Grant Achatz and Nick Kokonas.
Chicago 2013
Joined April 2010
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Next Restaurant retweeted
Abbondanza rules the day at Next restaurant's Italia menu. My review: chicagotribune.com/dining/ct…
Next: Italia reservations now available! And only 2 weeks remaining to try Next: Silk and Spice. Either way, don't miss out.
exploretock.com/next/
Reservations for Next: Silk & Spice are now available on Tock.
Join us for a culinary exploration inspired by the ancient network of trade routes from over 2,000 years ago.
exploretock.com/next/
Next 2019 Season Tickets go on sale to the public today at 10am CST.
Silk & Spice
Italia
José Andrés: World Central Kitchen
exploretock.com/next/
We look forward to another amazing year at Next!
Reservations for Next: Alinea 2011-2015 are now available!
Visit exploretock.com/next/ to book.
PB & J: Peanut, bread, grape. Currently featured on the Next: Alinea 2005-2010 menu, reserve your experience today. (bit.ly/NEXTOCK)
Crème de Caviar Moulées: melon, vin jaune, pine nut. The opening course featured on Next Restaurant’s French Cuisine Classique menu. (bit.ly/NEXTOCK)
Tables available this week for the Alinea: 2005-2010 menu at Next.
Reserve this unique, retrospective menu now at exploretock.com/next/
We look forward to welcoming you.
The “Mary Poppins” course featured on the Next Hollywood menu; compressed melon filled with menthol pâte de fruit, and paired with Fernet. (bit.ly/NEXTOCK)
Hot Potato Cold Potato: Black truffle, parmesan, served in a paraffin wax bowl. Currently featured on the Next: 2005-2010 menu. (bit.ly/NEXTOCK)
Congratulations to the team at Next for their four star review of the "Alinea 2005-2010" menu. Reservations for this menu are available through Sunday, September 30th (trib.in/2KlJdm1)
Heart Of Palm in five sections, currently featured on the Next: Alinea 2005-2010 menu. (bit.ly/NEXTOCK)
Orange: Olive oil, almond, and picholine olive. Currently featured on the Next: Alinea 2005-2010 menu. Tickets currently available on Tock. (bit.ly/NEXTOCK)
Tomato: Balloon of mozzarella, many complementary flavors. Currently featured on the Next: Alinea 2005-2010 menu, tickets available on Tock through August 18th. (bit.ly/NEXTOCK)
#TBT: The “Ratatouille” course from the Next: Hollywood menu. Classic flavors of byaldi plated on an antique copper mousetrap. The dish consists of marinated squash, zucchini, and eggplant that sit delicately in a tomato tart. (bit.ly/NEXTOCK)
Join us for Next: Alinea 2005-2010, the menu goes live tomorrow June 30th, 2018. Tickets are now available on Tock through August 12th, 2018. (bit.ly/NEXTOCK)
Tickets for the Next: Alinea 2005-2010 menu are now available on Tock. We invite you to share in part one of our two-part retrospective exploration of Alinea's cuisine. (bit.ly/NEXTOCK)
Hearth roasted sunchoke bread, currently featured on the Next: French Nouvelle menu. (bit.ly/NEXTOCK)
Wild turbot, shellfish, water chestnuts, and hyacinth vapor, featured on the Alinea 2005-2010 retrospective menu. Next is currently looking to expand its team, click the link in post for more information. (bit.ly/nexthiring)
Poussin studded with spring garlic and served with flavors of carrot and morel mushrooms. Join us for Next: French Nouvelle. (bit.ly/NEXTOCK)
