| May 4, 2011
| 10:03 AM
955 W. Fulton Market 312-226-0868
Hours: 6 p.m. to 1:30 a.m. - Wednesday through Sunday
Rating: 4 out of 4, Already hot
You probably can’t afford The Aviary.
At least, you probably don’t think you can. I know I didn’t....
| Dec 23, 2011
| 11:00 AM
At the time of our interview, "Chopped" judge Alex Guarnaschelli and her co-star Geoffrey Zakarian were both still in the running on Food Network's uber-chef cook-off, "The Next Iron Chef: Super Chefs." Despite my earnest predictions that one or the other...
| Jun 13, 2011
| 10:30 AM
Worried you won't be able to savor the Escoffier-inspired food of "1906 Paris" at Grant Achatz's Next restaurant? Take a deep breath: You can now turn to the long-dead French chef for direction as John Wiley & Sons issues a new edition of the classic...
| Feb 22, 2012
| 3:21 PM
Next is, without doubt, a unique restaurant. And it requires, for better and for worse, a unique approach to review.
Because Next changes its concept every 13 weeks or so (exception: the El Bulli menu, which launched two weeks ago, continues through...
| Jul 13, 2011
| 11:19 AM
“I want to have the best restaurant in the country. I want to obtain that third Michelin star.”
If it isn’t clear chef Curtis Duffy wants to be uttered in the same breath as Thomas Keller, Daniel Boulud, and his former boss Grant...
| Jul 21, 2011
| 12:18 PM
Early in 2009, a group of theater artists in Melbourne, Australia, reached a fork in their creative road. On the other side was an extraordinary outdoor theatrical event taking place right now in Chicago, titled "en route." But let me start back Down...
| Aug 25, 2011
Next, the shape-shifting restaurant by Grant Achatz and Nick Kokonas (the principals at world-famous Alinea), dazzled diners with its inaugural "Paris 1906" menu. For an encore, the kitchen went about as far afield as possible. To Bangkok, in fact.
| Sep 1, 2011
| 1:00 PM
Several months ago, Nick Kokonas hinted of a forthcoming digital cookbook from Next’s Paris 1906 menu, with a pay-what-you-want model. Now the finished product is a month from publication, and we know a few more details.
Next is partnering...
| Sep 20, 2011
| 7:54 AM
Rick Bayless is adding another leaf to his already formidable repertoire of celebrity chef, researcher, author, TV host and all-around culinary entrepreneur focused on the cuisine of Mexico.
Next spring, Bayless will be the live-and-in-person star of a...
| Nov 21, 2011
| 10:59 AM
**1/2 (out of four)
Despite the title of Gereon Wetzel’s documentary “El Bulli: Cooking in Progress,” there is, in fact, no cooking in progress at El Bulli. The avant-garde restaurant in the coastal town of Roses, Spain closed several...
| Aug 28, 2012
| 3:00 AM
Graham Elliot was an aspiring young cook in the late '90s carrying steaks to a party of 20 in the Charlie Trotter's Studio Kitchen when the restaurant's brilliant, mercurial owner stopped him in the hallway and grabbed one of the pieces of meat.