Next - Chicago, USA

Sooooooo, did I eat at Next in Chicago on my DANGFAMUSA trip in July 2018? You bet I did. Am I deciding to post this now more than a year after I ate here? Yeah pretty much, it's my blog, I can do what I want. Enjoy these photos below with barely any descriptions, because let's be real, who remembers that kind of level of detail after so long.

Not gonna lie, Quynh and I booked a Chicago trip as part of our DANGFAMUSA trip because we really really just wanted to go to Alinea. We had watched Grant Achatz's story on Chef's Table some years back and was so inspired to go. However, we got our the booking dates mixed up and missed out. The next best thing was literally Next, Grant Achatz's 2nd venture in Chicago. The premise was an ever changing menu that changed every 4 months. We were lucky enough that this June - September menu was Alinea's greatest hits from their 2005 - 2010 menus. This would have to suffice.

Yes, I am one of those strange people who voluntarily drink sparkling water

PB&J

Peanut, bread, grape

Pretty much bread to start, cool. Very American.

Oyster Cream

Lychee, Osetra, Chervil

Heart of Palm

Section 1

Section 2

Section 3

Section 4

Section 5

English Peas

This dish came served atop an inflated pillow. As we ate, the pillow deflated releasing lavender aromas. So extra, I loved it obviously. 

Tofu, Ham, Pillow of Lavender Air

Cucumber

Mango, Several Aromatics

Skate

Traditional Flavours Powdered

Hot Potato

Cold Potato, Parmesan, Black Truffle

This dish was pretty cool. The hot potato was torched and we were told to dip it in the cold potato below. Just a unique sensation of hot and cold when eaten together.

Lamb

Doesn't that rosemary look familiar? It was our table centrepiece as seen from the first photo. They simply plucked it off the table and adorned it on our next dish.

Mastic, Date, Rosemary Aroma

Verjus

Lemon Thyme, Beets, Olive Oil

Watermelon - Fresh Coriander, Tamari, Bonito

Table ornament or garnish?

Tomato

Balloon of Mozzarella, Complementary Flavours

Crab

Honestly, such a massive plate for a little serving, but that's fine dining for you.

Cashew, Young Coconut, Floral Vapor

Details

Wild Turbot

I loved loved loved the presentation of this dish, just soooo pretty with the flowers. Water was poured in to intensify the fragrance.

Pretty as a picture!

Shellfish, Water Chestnut, Floral Vapor

Beef

Elements of AI

Beautiful tender beef

Orange

Olive Oil, Almond, Picholine Olive

Birthday Treat

Chocolate

Chicory, Dandelion, Banana

Overall, what a fantastic meal. I definitely was quite happy by the end of it but  I cannot say it absolutely blew my socks off. It did not have all the theatrics that Attica would have had, but it was good enough given the circumstances. The servers were easygoing and friendly. Obviously it was quite expensive with the USD to AUD conversion, approximately $400 AUD per person but we accepted it knowing that this was not a place we could easily try at home.