| Oct 4, 2012
To eat at Next is to share skull space with some of the most creative culinary minds in America. That is manifestly apparent after one dines at Kyoto, the sixth production, if you will, of Next's culinary repertory.
For those who came in late: Next,...
| Apr 22, 2011
| 4:22 PM
NBC has a cool Q&A with Chilam Balam owner/chef Chuy Valencia: How does city’s obsession with celebrity chefs impact the up-and-coming talent? To find out, we checked in with Chuy Valencia, the chef and owner of Lakeview’s Chilam Balam. In a...
| Mar 29, 2011
| 1:31 PM
Perhaps the most highly-anticipated double-opening in Chicago's culinary history has split in two.
Grant Achatz's Next and Aviary, originally scheduled to open in tandem, have been delayed yet again, and will now open separately, according to a Tweet...
| Apr 6, 2011
| 7:44 AM
Last night, the ticketing system for Next, Grant Achatz's highly anticipated new era-themed fine dining restaurant, was still experiencing glitches, despite promises that today -- er, yesterday -- was the day.
"We are burning the midnight oil here trying...
| Apr 12, 2011
| 4:36 PM
Last Wednesday, the night Grant Achatz's Next opened on Fulton Market, a man who lives in the neighborhood came in as the last table was being served. He casually asked for dinner, said Nick Kokonas, Achatz's business partner, who found himself explaining...
| Apr 18, 2011
| 1:20 PM
Best in Chicago. Best in North America. Closing in on best in the world.
Grant Achatz is rapidly running out of titles to secure.
Alinea was named the No. 6 restaurant in the world by London-based Restaurant magazine in its annual ranking of the top...
| Apr 25, 2011
I visited Next looking for greatness, and I found it.
Next, the sequel restaurant from Grant Achatz of Alinea, is all of 19 days old, but it hums with the grace and confidence of a veteran. Which isn't completely surprising; Achatz, partner Nick Kokonas,...
| Apr 28, 2011
The good news is that Next, the sequel restaurant by Grant Achatz and Nick Kokonas, is living up to its sky-high expectations.
The bad is that it has been excruciatingly difficult to get into this restaurant in its first few weeks. Here are the answers...
| Jul 16, 2010
| 11:09 AM
| Feb 14, 2011
| 10:00 PM
Grant Achatz moved up the aisle of the plane, his carry-on draped over his gaunt frame. It was October at Reagan National Airport, a rare moment of calm for Chicago's top chef, whose wary eyes belong to a man older than 36, and whose life has been blessed...
| 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...