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Restaurant Thu Nov 29 2012

Next Goes Hunting, Then Turns Vegan

nextrestaurant.jpgThe 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.

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Beer Tue Mar 25 2014

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By Brandy Gonsoulin

Jesse Valenciana knew what he wanted his mole-inspired stout to taste like, but he was a cook and home brewer, not a professional brewmaster. The co-founder of ManBQue, the local men's grilling and social club, and recent author needed a...
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Drive-Thru is the food and drink section of Gapers Block, covering the city's vibrant dining, drinking and cooking scene. More...
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Editor: Robyn Nisi, rn@gapersblock.com
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