Next restaurant. A different opinion. (review posted now)

Epicurean Exploits - Food and Recipes
21

What a baller…Next two times in 10 days…

Damn straight bitch…BTW, we continually discuss drinking and eating - but never do. PM me ya bum…

22

Hey Chris,

seems like the place is a hot ticket restaurant, what’s the appeal of the restaurant or what’s drawing the crowds? I don’t know the Chi town restaurant scene but am curious!

23

Charlie - it’s Grant Achatz’s next gig. While he’s not the exec. chef, he’s involved heavily.

24

They did an expert job stoking the inevitable hype surrounding Achatz’s next venture.

25

Achatz is the Chef/Owner of Next just like Alinea.

GH

26

Living large. [wow.gif]

27

Heading there a week from Friday. Will let you know if things have changed/improved from your notes.

28

Thanks for the terrifically written review, Chris. I’ll be curious to hear how Next evolves.

29

Next is partnering with iTunes to produce a Paris 1906 Cookbook.

The digital book is tentatively set at $4.99 and will only be available for the iPad.

30

Oh. I hope the turtle soup is included.

31

Shame to hear some of the early reports like this that it hasn’t lived up to expectations, so far…

Sounded like it was going to be amazing (and may still end up so), but will perhaps need more work yet.

32

I’ll take the sauce for the duck recipe (hopefully with alternative to antique duck press).

33

It was cloudy consume Nick. Get it right…


:wink:

But, for 5 bucks, I’m probably going to buy it. There may be some interesting techniques in there to learn. RPS - perhaps we can find a used duck press online and put it to good use and share it in Chicago. That sauce was decadent.

34

Sorry. I call that soup. My bad.

35

I believe that would be the expectorate from a tubercular patient, no?

Consommé, sir.

36

So we decided to give Next another shot. Mr Freemott and guest and my lovely wife and I attended the Thai menu at Next. I hope Chris writes another review as I am sure the staff at Next is eagerly awaiting it… [smileyvault-ban.gif]

To cut to the chase my second experience at Next was an absolute… success! It was night and day from the Paris 1906 menu. It was a really, really good meal, I would say outstanding. The food was prepared perfectly, seasoned perfectly, the menu was fun and interactive, the service was spot on. The drink pairings were unique, interesting and again a lot of fun.

Some highlights:

In the first course, an ode to Thai street food served on newspaper with plastic spoons and cups was a roasted banana that was absolutely out of this world. Perfect balance of sweet, sour and heat.

Hot and sour pork broth with pork belly was certainly the best hot and sour soup I have ever had, one of my top soups ever. Paired with a very unique gin cocktail with chrysanthemum, lemongrass and lychee

They do a rice course with different traditional Thai accompaniments, that at first I thought was relatively simple, which it was. However the entire table had a great time mixing and matching the different combinations and it really made for a fun time (get the theme here?) One of the bowls held a salted duck egg mix that was phenomenal.

Beef cheek with curry was beautiful. Very rich but well balanced with just the right amount of heat. If they could bottle the curry sauce I could live off of that and rice.

Coconut dessert with corn egg and licorice. This was the most Alinea like dish and could most certainly be served at Alinea. Wonderful
paired with an Italian dessert wine Apianae Moscato Del Molise.

I think the restaurant really figured itself out in this second menu. It wasn’t trying to be Alinea it produced an authentic menu full of good flavors, quality ingredients, with impeccable preparation that was a lot of… yes… Fun.

$75 for the food was a deal.

We were asked by our waiter after dinner if we would like to visit the kitchen where we spent a good 10 min maybe more talking with Chef Beran and the front of the house Manager (forgot his name). They were both extremely gracious and listened intently to our complaints about Paris and did not seemed at all bothered by the criticism. They explained some of the questions we had about the prep and were absolutely 2 great down to earth guys who took a lot of time out on a busy Saturday night to really talk to us.

Really the perfect ending to a great evening.

We came within 1 day of taking a pass on this menu and maybe the restaurant all together. I am REALLY glad we pulled the trigger and decided to give Next another shot. The Next menu will be Childhood favorites with most likely an all American wine pairing. I for one… can’t wait.

George

37

Nice report and good to hear; thanks!

38

Thanks Wilfred. I hope to see you at Aviary on 11/13.

George

39

George summed up the trip nicely. Not much to add though i think George should relate the reaction to the review written by me at the top of this thread. Turns out they DID read my review. Next was not happy with me apparently.

I’ll go back. One of the better meals I’ve had. Truly enjoyed myself and it was very obvious that the ‘nervous Nellies’ of opening are gone. Our serving crew was knowledgeable, fun, energetic and very professional in every aspect. Many of the service faces were familiar so turnover appears to be low.

Next finally lived up to what I thought it was going to be.

Highlights of the meal (other than the kitchen tour with a VERY gracious and attentive Chef Beran):

Starter course - just like Paris, this was a solid way to kick off the meal. All were good to very good with the banana being excellent.

Soup - I’m with George - this is something I could eat for lunch every day of the week. Stunningly good soup.

Rice course: I can see this being reviewed (and I haven’t read a single Next/Thai review online) as a pedestrian course. Fine. It is, but it’s a fun, entertaining and exceptionally well-executed pedestrian course. The catfish was cooked perfectly and the eggs stole the show.

Beef cheek - wow. Rich is an understatement but it’s just a great great dish. George is right. Take that coconut curry sauce, bottle it and take it to market. Gallons would be consumed with rice.

Dessert - inventive, fun, and very very flavorful.

George -as always, thank you for the company. You and Ann are great to dine with.

40

Chris,

Should I not have forwarded it to them ?