Next Restaurant

The exploration of world cuisine.

By Grant Achatz and Nick Kokonas.

[Phil Vettel @philvettel]

Abbondanza rules the day at Next restaurant's Italia menu. My review: https://t.co/IUQN6ppPER

[Next Restaurant @NextRestaurant]

Next: Italia reservations now available! And only 2 weeks remaining to try Next: Silk and Spice. Either way, don't miss out.

https://t.co/VRs0T9itgs

[Next Restaurant @NextRestaurant]

Reservations for Next: Silk & Spice are now available on Tock.

Join us for a culinary exploration inspired by the ancient network of trade routes from over 2,000 years ago.

https://t.co/VRs0T9itgs

[Next Restaurant @NextRestaurant]

Next 2019 Season Tickets go on sale to the public today at 10am CST.

Silk & Spice
Italia
José Andrés: World Central Kitchen

https://t.co/VRs0T9itgs

We look forward to another amazing year at Next!

[Next Restaurant @NextRestaurant]

Reservations for Next: Alinea 2011-2015 are now available!

Visit https://t.co/dEeRS94Cw3 to book.

[Next Restaurant @NextRestaurant]

PB & J: Peanut, bread, grape. Currently featured on the Next: Alinea 2005-2010 menu, reserve your experience today. (https://t.co/KSxaFlRik0)

[Next Restaurant @NextRestaurant]

Crème de Caviar Moulées: melon, vin jaune, pine nut. The opening course featured on Next Restaurant’s French Cuisine Classique menu. (https://t.co/KSxaFlRik0)

[Next Restaurant @NextRestaurant]

Tables available this week for the Alinea: 2005-2010 menu at Next.

Reserve this unique, retrospective menu now at https://t.co/VRs0T9itgs

We look forward to welcoming you.

[Next Restaurant @NextRestaurant]

The “Mary Poppins” course featured on the Next Hollywood menu; compressed melon filled with menthol pâte de fruit, and paired with Fernet. (https://t.co/KSxaFlRik0)

[Next Restaurant @NextRestaurant]

Hot Potato Cold Potato: Black truffle, parmesan, served in a paraffin wax bowl. Currently featured on the Next: 2005-2010 menu. (https://t.co/KSxaFlRik0)

[Next Restaurant @NextRestaurant]

Congratulations to the team at Next for their four star review of the "Alinea 2005-2010" menu. Reservations for this menu are available through Sunday, September 30th (https://t.co/yYwF6FWdBO)

[Next Restaurant @NextRestaurant]

Heart Of Palm in five sections, currently featured on the Next: Alinea 2005-2010 menu. (https://t.co/KSxaFlRik0)

[Next Restaurant @NextRestaurant]

Orange: Olive oil, almond, and picholine olive. Currently featured on the Next: Alinea 2005-2010 menu. Tickets currently available on Tock. (https://t.co/KSxaFlRik0)

[Next Restaurant @NextRestaurant]

Tomato: Balloon of mozzarella, many complementary flavors. Currently featured on the Next: Alinea 2005-2010 menu, tickets available on Tock through August 18th. (https://t.co/KSxaFlRik0)

[Next Restaurant @NextRestaurant]

#TBT: The “Ratatouille” course from the Next: Hollywood menu. Classic flavors of byaldi plated on an antique copper mousetrap. The dish consists of marinated squash, zucchini, and eggplant that sit delicately in a tomato tart. (https://t.co/KSxaFlRik0)

[Next Restaurant @NextRestaurant]

Join us for Next: Alinea 2005-2010, the menu goes live tomorrow June 30th, 2018. Tickets are now available on Tock through August 12th, 2018. (https://t.co/KSxaFlRik0)

[Next Restaurant @NextRestaurant]

Tickets for the Next: Alinea 2005-2010 menu are now available on Tock. We invite you to share in part one of our two-part retrospective exploration of Alinea's cuisine. (https://t.co/KSxaFlRik0)

[Next Restaurant @NextRestaurant]

Hearth roasted sunchoke bread, currently featured on the Next: French Nouvelle menu. (https://t.co/KSxaFlRik0)

[Next Restaurant @NextRestaurant]

Wild turbot, shellfish, water chestnuts, and hyacinth vapor, featured on the Alinea 2005-2010 retrospective menu. Next is currently looking to expand its team, click the link in post for more information. (https://t.co/VIWOf36D2p)

[Next Restaurant @NextRestaurant]

Poussin studded with spring garlic and served with flavors of carrot and morel mushrooms. Join us for Next: French Nouvelle. (https://t.co/KSxaFlRik0)