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Planning your trip, pay attention to City Winery and remember to choose where to eat: this restaurant is right aside the mentioned place of interest. Good spanish tapas, caviar and filet américain are the tastiest dishes. You will like its food, especially tasty strawberry ice cream, cheesecakes and fruitcake. Come to Next Restaurant for delicious chardonnay, champagne or gin. It's nice to try great latte, tea or juice.
The cosy atmosphere of this place makes visitors feel relaxed and have a nice time. The success of this spot wouldn't be possible without the cool staff. Professional service is something that people highlight in their comments. Here you will pay reasonable prices. Nice decor lets the visitors relax. It's a Michelin one-star restaurant, this award is usually given for providing great dishes.
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Wendy H.
5 days ago on Yelp
We came in for the Julia Child menu. The food was delicious. Maybe the beef stew was a little saltier than I would like and the dessert was super rummy but they needed it to make the flambé happen. Interior is on the more packed side but they do try to make it special with the TV. Loved the butter cart and especially the duck. Service was super friendly too. I'd come back to try their other menus.
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Katie D.
10 days ago on Yelp
I heard about the Julia Child menu and was intrigued. The space was dark & intimate. The decor specifically for Julia was fun. When you walked in there was a wall with pots hanging up for a picture. There were some stand out moments (bisque, boeuf bourguignon, duck, the calvados palette cleanser) but also some misses (chicken, frommage) - but often not everything on a tasting menu can be a winner so that wasn't an issue. Service was attentive but a little cold. I can exactly pinpoint why this is a 4 and not a 5 for me, except to say in a year or two I probably won't remember the experience. When I think of my 5* experiences I can still recall the tastes, the smells, the feeling and this won't stay with me.
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David K.
a year ago on Yelp
The concept of Next Restaurant is constant evolution. Every few months, the restaurant changes its entire menu and decor to a new theme, so each iteration is a temporary production. On my visit, the theme of Next was the World's Fair, and each course was inspired by some aspect of Chicago's 1893 Colombian Exposition, or of some other iteration of the World's Fair held in another time and place. Here were a few highlights from the tasting menu: 1. Several iconic foods were showcased at the Chicago World's Fair, and the next three bites used these items as ingredients. There were crab cakes covered in Pabst Blue Ribbon beer batter (served on a crushed beer can), Vienna sausages wrapped in Japanese milk bread, and waffle cone tarts topped with pork belly and Cracker Jack's crumbles for a sweet and salty crunch (served on a box of Cracker Jack's). 2. London's 1851 World's Fair featured the opulent Crystal Palace, and there's nothing more posh than tea and biscuits. The "English High Tea" course came with a "tea" of chicken consommé served in a teacup with a dissolvable teabag containing mirepoix and "sugar cubes" made of chicken fat. On the side came rosemary biscuits topped with an unctuous foie gras mousse topped with an acidic verjus/cognac jelly (with an elaborate key-shaped design) dusted with gold. 3. At Chicago's second World's Fair in 1933, cod liver oil (and other fish oils) were touted as the healthiest fats. The "Take Your Medicine" fish course came with a medallion of sturgeon served over brandade (a cod and potato puree), topped with a crispy brioche wheel, and drizzled with a clarified herb fish butter. 4. At the Chicago World's Fair, the Danish expo featured a display on Mary & Her Little Lamb. The "Lammekod Smorrebrod" course was an open-faced sandwich made with a layer of lamb loin, topped with shredded lamb, topped with a layer of pumpernickel dressed with raspberry sauce, surrounded with dried lamb "chips," served with a pool of goat cheese pudding on the side. One of the technologies displayed at the fair was the zipper, and the server also brought over and unzipped a wool pillowcase, which contained a bucket with lavender aroma (the national flower of Denmark). 5. My favorite course from the meal was inspired by the 1965 World's Fair in Flushing, NY, after which many immigrants moved to the area from China and Southeast Asia. The "Imperial Palace Pavilion" dish came with a piece of tender, fatty Wagyu short rib along with six different colorful accompaniments on the plate: grilled zucchini/yellow squash, a black garlic puree, a yuzu pinwheel, an onion puree with scallion, a spicy red chili chutney, and a jam made from braised purple Asian potato. On the side came an Asian steamed bun sitting on a savory beef sauce. All of the components of this dish had an intense flavor profile, but my favorite components were the Wagyu shortrib and the steamed bun with the umami beef sauce. I only wish I had some rice to go with everything! 6. Dessert was inspired by the "high striker" game found at many fairs and carnivals. Each diner received a tiny mallet and a bowl containing a puck of milk chocolate ice cream frozen with liquid nitrogen. The mallet was used to break the puck into little shards, and underneath was creamy mascarpone cheese surrounding a center of strawberries and chocolate. The liquid nitrogen ice cream was an amazing dessert, as it simply melted in your mouth to the perfect creamy consistency, and this was complemented by the milky creaminess of the mascarpone cheese! 7. To finish off the meal, the waiter brought over a replica ferris wheel with four little dessert bites inspired by foods offered at the fair: a toffee apple topped with a peanut-laced cookie; a strawberry-rhubarb icee; a funnel cake topped with fennel; and a guava marshmallow "chewing gum." Overall, the World's Fair-themed meal at Next made for an unforgettable experience. Many of the courses used many of the same ingredients and preparation methods as dishes that would be found on a more traditional tasting menu, but each course also came with a story and inspiration that made it so much more memorable! As at other restaurants in the Alinea Group, the service here was super friendly and impeccable, and the concept of the restaurant was truly one-of-a-kind.
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Contemporary, Vegetarian options
Open now
5PM - 10PM
$$$$
Price range per person $220
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Address
Morgan
953 W Fulton Market, Chicago, Illinois, USA
Features
Delivery
Takeaway
Outdoor seating
Сredit cards accepted
Booking
Wheelchair accessible
Parking
Opening hours
| SundaySun | 5PM-10PM |
| MondayMon | Closed |
| TuesdayTue | Closed |
| WednesdayWed | 5PM-10PM |
| ThursdayThu | 5PM-10PM |
| FridayFri | 5PM-10PM |
| SaturdaySat | 5PM-10PM |
Website
Instagram
@nextchicago
