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Next

Molecular Gastronomy Restaurant$$$$
Fulton Market, Chicago
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8.7/10
208
ratings
  • The experts at Travel + Leisure and Time Out Chicago recommend this place
    • Travel + Leisure
    • Time Out Chicago
  • Tom N.
    "The Tour of Thailand was terrific and tasty."(2 Tips)
    Mandy B.
    "dessert Maris Otter were some of the best things"(2 Tips)
    Tracy M.
    "... & I'm consumed with caviar, butter and a lot of wine."(2 Tips)
    Sharon
    "Caneton Rouennais à la Presse from the Paris Menu"(2 Tips)
54 Tips and reviews
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  • Mandy B.
    Mandy BastApril 11, 2013
    OMG. Best food and service in life. The mushroom jus from the first course in the Hunt, topped by the sturgeon and caviar, and the dessert Maris Otter were some of the best things I've ever tasted.
  • Chicago Tribune
    Chicago TribuneMarch 24, 2015
    On Next's new "Bistro" menu, the evening begins for all with an oeuf a la Beran, a solitary eggshell containing a lovely bit of egg custard, ground chicharrones and thyme-scented breadcrumbs. Read more
  • Harper W.
    Harper WentzJuly 20, 2015
    Next does an outstanding job of immersing you into a culture through you senses. During my dining experience I could have closed my eyes and been in Barcelona. The food was rich with culture and flavo
  • AFAR Media
    AFAR MediaAugust 4, 2014
    Getting a seat here is a bit tricky, as they sell tickets like you would to a sporting event. Check the website for how to snag a seat at this uniquely Chicago foodie spot. Read more
  • Travel + Leisure
    Travel + LeisureFebruary 21, 2014
    You need to buy a ticket on the website to get a table at chef Grant Achatz’s follow-up to foodie hot spot Alinea—and they go quickly. But if you manage to snag one, you’re in for a treat.
  • Serious Eats
    Serious EatsJanuary 17, 2014
    The menu at this shape-shifting restaurant completely changes every four months. While it's not as cheap as it used to be, you can always be assured an incredible experience.
  • Condé Nast Traveler
    Condé Nast TravelerOctober 24, 2016
    “Use their ticketing system, Tock, to secure a reservation. And follow them on social media, because if there ever are last-minute cancellations, they offer them up to their followers.” - Sean Brock Read more
  • Time Out Chicago
    Time Out ChicagoApril 17, 2012
    From the theater-inspired ticketing system which books diners into tasting menus priced according to time, to meals inspired by Escoffier and Ferran Adrià, Next has rewritten the restaurant experience Read more
  • Time Out Chicago
    Time Out ChicagoFebruary 10, 2012
    To dine at Next is not to experience a meal that reaches some objective standard of “greatness.” But it is a rareopportunity to submit oneself to a specific vision of what great dining might look like Read more
  • Paula F.
    Paula FreireJuly 27, 2015
    Wow! Incredible. Exquisite Tapas and an outstanting service. I wish I lived in the city to try every seasonal menu's.
  • JD
    JDNovember 9, 2014
    Be sure to get your ticket early to dine here! If you miss out there's usually 1 or 2 on Facebook the night of but they do go fast!
  • Mike S.
    Mike SatinoverDecember 30, 2014
    Trying to write a tip for this place is challenging since it changes every 4 months. The last 4 months of the year are always reserved for the most elaborate of the year's menus.
  • Wine Spectator
    Wine SpectatorNovember 10, 2011
    Lived up to the hype, and then some, with Paris 1906. Food magnificent. Does not have a wine list; sommeliers pour preselected wines or other beverages by the glass with each dish.
  • AskMen
    AskMenApril 14, 2011
    Sample world-class cuisine prepared in the style of pre-WWI Paris. Additionally, the restaurant sells its meals through tickets, which increase in price for busier time slots. Read more
  • The Feast
    The FeastJune 9, 2011
    Ticketed, time-traveling concept from culinary tour de force Grant Achatz of Alinea. If you missed the first 1906 Paris menu, you're S.O.L. as the futuristic Thai menu is set to launch July 8.
  • Kevin V.
    Kevin Van EekerenApril 7, 2013
    As always it was a great meal! The pigeon dish was a bit much but it was great!!!!
  • Tracy M.
    Tracy MartorelloFebruary 6, 2013
    Do the wine pairings but pace yourself so you can remember course 13-15 :-)
  • Time Out Chicago
    Time Out ChicagoDecember 6, 2011
    Try the Autumn Scene at Next: Childhood from our 100 Best list: This stunning, intriguing, arresting, intricate, beguiling array of shoots and leaves is like a salad we want to live in.
  • Lucy C.
    Lucy ChungJanuary 19, 2013
    Been here 5+ times
    If you like to take photos of your food, sit on the chair side, not the booth side. There's better lighting for non-flash photography.
  • Town and Country M.
    Plan far ahead for this tough ticket. Chef Grant Achatz's demiurgic menu centers around the concept of his "Childhood" for its quarterly iteration. A tabletop campfire burns as the courses arrive.
  • Emily M.
    Emily MelvinSeptember 22, 2011
    Been here 5+ times
    Kitchen Table experience for the Tour of Thailand was an experience of a lifetime. The perks you get are worth it! Can't wait to see what childhood has in store...
  • Chris B.
    Chris BroylesMay 16, 2011
    Been here 5+ times
    What's not to like? Concept, Execution, Taste...the experience was all there. Wish I had a tip on how to get tickets on a regular basis... (via Scoville) Read more
  • Chicago Tribune
    Chicago's theme-changing restaurant is now in the hands of the under-30 Jenner Tomaska, who replaces LA-bound Dave Beran (for whom Tomaska was sous-chef). Read more
  • Tracy M.
    Tracy MartorelloFebruary 4, 2013
    I love that everyone is consumed with #superbowl2012 & I'm consumed with caviar, butter and a lot of wine.
  • Chicago Tribune
    Chicago TribuneJune 5, 2015
    The star course is the pork, which arrives looking like an abandoned campfire. Read more
  • OngAndrew 翁.
    OngAndrew 翁June 26, 2015
    Nice dinner spot, fancy & trendy & good for dates too
  • Chicago magazine
    Chicago magazineJune 1, 2011
    From gougere to salmon to leeks, here's a peek at Chef David Beran’s work-in-progress hors d’oeuvres selection. Read more
  • Time Out Chicago
    Time Out ChicagoDecember 20, 2013
    The maris otter at Next: the Hunt is one of the 100 best things we ate this year. http://tmout.us/rLOtk Read more
  • Laura♏
    Laura♏January 29, 2013
    Try the Ninth Course: Soup, Rice, Pickles - My favorite course...
  • Min
    MinJune 27, 2011
    Non-alcoholic beverage pairing is perfect for those that can't partake in the wine pairing.
  • Tom N.
    Tom NawaraJuly 18, 2011
    The Tour of Thailand was terrific and tasty. I love alliteration. Read more
  • Wesley K.
    Wesley KeyserApril 19, 2013
    Been here 5+ times
    The Hunt took me to a new level of serenity. The closest I'll probably ever get to heaven.
  • Time Out Chicago
    Time Out ChicagoFebruary 14, 2012
    Dave Beran, a five-year Alinea veteran, runs Grant Achatz's newest restaurant venture in Fulton Market as head chef. Read more
  • Kathryn Y.
    Kathryn YuSeptember 3, 2011
    Been here 5+ times
    Ask to visit The Office or The Aviary when you finish your meal.
  • Stacey S.
    If you're ever in Chicago, this is a must!!!!! Grant you've done it again. Amazing !
  • Jawwad A.
    Jawwad AkhtarOctober 17, 2014
    They offer wine by the glass - just ask!
  • ZZubin
    ZZubinOctober 12, 2014
    Most inventive meals in the world
  • David S.
    David SmithJune 4, 2015
    There is food in the tree.
  • Sharon
    SharonJune 6, 2012
    Caneton Rouennais à la Presse from the Paris Menu
  • Chefs Feed
    Chefs FeedAugust 5, 2014
    John Tesar, chef of Spoon Bar & Kitchen, eats here on his nights off. He loves the Lobster Thermidor. Read more
  • Spencer C.
    Spencer ChangApril 2, 2016
    Been here 10+ times
    Everything is great!
  • Shannon H.
    Shannon HeathFebruary 17
    Chef Jenner Tomaska was nominated for the 2017 Rising star chef of the year James Beard Award
  • Adele G.
    Adele GreenJuly 10, 2011
    Ladies, if you're chilly inside, ask for a pashmina.
  • Colin B.
    Colin BurnsOctober 29, 2011
    try the fish, it is wonderful
  • Michael W.
    Michael WelburnSeptember 12, 2011
    Coconut desert is amazing!
  • The Culinary Institute of America
    Grant Achatz of Next started his foodservice career as a CIA student.
  • Larry W.
    Larry WoodAugust 18, 2014
    Been here 5+ times
    Our little tradition...
  • Aashish W.
    Aashish WartySeptember 30, 2012
    Kyoto is amazing
  • Julianna
    JuliannaAugust 16, 2016
    Been here 10+ times
    Tickets on TOCK
  • #gastrotech m.
    #gastrotech magazineNovember 11, 2012
    Chef: Grant Achatz Read more
  • Marisol B.
    Marisol BarquinJune 15, 2015
    We didnt like it that much. Expected much better. Too expensive
  • Joe
    JoeJune 17, 2011
    Absolutely amazing!
  • Jesse M.
    Jesse MartinezOctober 13, 2015
    Service was terrible. Food mediocre. Total let down.
  • Twylla S.
    Twylla SeniffOctober 13, 2011
    Holy.shit.
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