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LocalEats Next in Chicago restaurant pic

Next

Average Cost: $$$$$

Phone: 312-226-0858

Categories: Contemporary , Prix Fixe

Features: Full Bar , Handicap Access , Smoke Free , Vegetarian Friendly

Alinea celebrity chef Grant Achatz and partner Nick Kokanas have another culinary cost-is-no-object hit on their hands with Next, the prestigious James Beard Foundation's 2012 national award winner for Best New Restaurant. James Beard Foundation: Best New Restaurant winner (national), 2012; Dave Beran, Best Chef: Great Lakes finalist, 2013; Rising Star Chef of the Year finalist (national), 2012.

"A challenge and temptation to ambitious chefs across the country has arisen here on Chicago's near west side, south of the train tracks on a block thick with idle meatpackers' trucks. In a plain and narrow space that evokes a black-box theater, Grant Achatz, the celebrated modernist chef, and his business partner and patron, Nick Kokonas, have opened a restaurant, Next, that offers a new model of fine dining. Service has become theater at Next, right down to the price of admission."
- Sam Sifton, The New York Times, Aug. 16, 2011 Full bar. Serving dinner Wed-Sun. Closed Mon-Tue.
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ADDRESS
953 W Fulton Market, Chicago, IL 60607
WHAT WE SAY
Alinea celebrity chef Grant Achatz and partner Nick Kokanas have another culinary cost-is-no-object hit on their hands with Next, the prestigious James Beard Foundation's 2012 national award winner for Best New Restaurant.


WHAT THEY SAY
James Beard Foundation: Best New Restaurant winner (national), 2012; Dave Beran, Best Chef: Great Lakes finalist, 2013; Rising Star Chef of the Year finalist (national), 2012.

"A challenge and temptation to ambitious chefs across the country has arisen here on Chicago's near west side, south of the train tracks on a block thick with idle meatpackers' trucks. In a plain and narrow space that evokes a black-box theater, Grant Achatz, the celebrated modernist chef, and his business partner and patron, Nick Kokonas, have opened a restaurant, Next, that offers a new model of fine dining. Service has become theater at Next, right down to the price of admission."
- Sam Sifton, The New York Times, Aug. 16, 2011
ADDITIONAL INFO
Full bar. Serving dinner Wed-Sun. Closed Mon-Tue.

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