|« Eating, Aiding and Abetting||Friday Foodporn: Stop & Drink »|
Restaurant Thu Nov 29 2012
The next three themes at Next have been announced, and each sounds designed to give the restaurant's cooking staff whiplash.
After three months of refined Japanese cooking with the "Kyoto" menu, Chef Dave Beran and team will celebrate "The Hunt," featuring wild game and an outdoorsy theme, beginning the second week in January. Then in May, the restaurant flips completely and goes vegan, with a focus on seasonal vegetables. In September, Next will compete -- virtually -- in the Bocuse D'Or, the international cooking competition known for its exacting requirements and ostentatious presentations. Chef Grant Achatz is a coach for Team USA 2013, and told the Tribune's Kevin Pang that the Next could involve diners as "judges" by having them select the proteins the chefs use to "compete."
It was also revealed that Next and its siblings, Aviary and Alinea, will open seven days a week starting sometime in the spring. Keep your eye on Next's Facebook page for news about that as well as ticket sales for each of the flights.