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Next (restaurant)

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Top Next (restaurant) Articles

Displaying items 1-11
  • Loud restaurants work to diminish noise

    Loud restaurants work to diminish noise
    Chef Brian Huston knew he was in trouble at the pre-opening party for his new Evanston restaurant Boltwood. "It was so loud," he said. "It was terrible," agreed partner John Kim. "But we weren't not going to open." So the 70-seat farm-to-table...
  • Everything you need to know about how restaurant tipping works

    Everything you need to know about how restaurant tipping works
    Tipping seems like a simple transaction between two parties. You eat at a restaurant, you experience good service, and in a show of gratitude you voluntarily leave the server a bonus $5 gratuity, a monetary pat on the back for a job well done. Of...
  • Cocktails with a flair for the dramatic

    Cocktails with a flair for the dramatic
    Sometimes a beer and a shot just won't do. There are nights  that call for drinks with a bit of drama, maybe even mystery.  Here, we give you six drinks that deliver a little something extra. The 'Madhattan' bar cart service, Travelle In the 1960s...
  • Restaurants experimenting with pay-in-advance tickets

    SAN FRANCISCO With restaurant patrons increasingly jumping on the Internet to make reservations, some high-end eateries here and across the country are adding a new tech wrinkle: having their clientele pay for their meal in advance using an online...
  • Local reservation, pay method is just the ticket

    Local reservation, pay method is just the ticket
    42 Grams is the latest Chicago restaurant to feature prepaid, nonrefundable tickets in place of traditional reservations. The advantage to the customer: Known, up-front costs and little, if anything, to settle up at evening's end. The advantage to the...
  • Dining briefs: New baker at One Off, Tickets vs. Reservations, National Doughnut Day

    Dining briefs: New baker at One Off, Tickets vs. Reservations, National Doughnut Day
    PERSONNEL MOVES: Greg Wade, the head baker at Little Goat Bread, will now be leading the bread program for One Off Hospitality. As part of the move, One Off (Blackbird, Avec, Publican, Big Star et al.) will relocate its baking operations from Publican...
  • Dining briefs: Beard dinner, Joly wins, Cantu does beer

    Dining briefs: Beard dinner, Joly wins, Cantu does beer
    All-star collaboration: Last year, the James Beard Foundation took its act on the road with a pop-up culinary series called "Taste America." For this year’s stop in Chicago, the chefs involved are a veritable all-star team. The event will be held at...
  • Ruth Reichl and Alice Waters discuss simple food, writing

     Ruth Reichl and Alice Waters discuss simple food, writing
    When you think of the pioneers of the organic, "simple food" movement, perhaps the first two names that come to mind are Alice Waters and Ruth Reichl. Waters is the co-founder of the legendary Chez Panisse, one of the earliest American fine-dining...
  • Chef Thomas Keller's protégés prosper in restaurant world

    Chef Thomas Keller's protégés prosper in restaurant world
    Through his restaurants — the French Laundry and Ad Hoc in Napa Valley, Per Se in New York and Bouchons in Beverly Hills, Las Vegas and Yountville, Calif. — Thomas Keller has given a start to some of today's brightest young chefs. Here are...
  • Chicago grabs James Beard 'food Oscars' ceremony from New York

    Chicago grabs James Beard 'food Oscars' ceremony from New York
    The James Beard Foundation Awards, considered the Oscars of the American restaurant scene, is moving its 25th anniversary ceremony to Chicago in 2015. It will be held at the Civic Opera House May 4 and would be the first time the ceremony is hosted...
  • Hot Doug's and the melancholy of closed restaurants

    Hot Doug's and the melancholy of closed restaurants
    There's something about coming across a newly vacated restaurant that feels like a gut punch. Businesses close all the time in sometimes startling, often melancholy-inducing ways. (Dominick's RIP.) But you shop in stores. You live in restaurants....