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    Jun 13, 2011 |Story| Chicago Tribune

  1. Escoffier book reissued

    Worried you won't be able to savor the Escoffier-inspired food of "1906 Paris" at Grant Achatz's Next restaurant? Take a deep breath: You can now turn to the long-dead French chef for direction as John Wiley &amp; Sons issues a new edition of the classic masterwork, "<a href="http://www.amazon.com/Escoffier-Culinaire-Revised-H-Cracknell/dp/047090027X/ref=sr_1_1?s=books&amp;ie=UTF8&amp;qid=1307991115&amp;sr=1-1" target="_blank">Le Guide Culinaire</a>."
    Tribune reporter
    Worried you won't be able to savor the Escoffier-inspired food of "1906 Paris" at Grant Achatz's Next restaurant? Take a deep breath: You can now turn to the long-dead French chef for direction as John Wiley & Sons issues a new edition of the classic...

    Tags: Julia Child, Dining and Drinking, Grant Achatz, Lifestyle and Leisure, Restaurants

    2. Mar 10, 2011 |Story| Chicago Tribune

  2. What's Next?

    Recipe 695 in Auguste Escoffier's "Le Guide Culinaire" is Puree Palestine, a sunchoke and roasted hazelnut soup. The five-sentence recipe, much like the 5,011 others in the book, is rather vague. Few recipes even call for salt. Dubbed "Escoffier" for short, "Le Guide Culinaire" is Textbook One of French gastronomy and points in a general direction rather than offering turn-by-turn maps.
    Recipe 695 in Auguste Escoffier's "Le Guide Culinaire" is Puree Palestine, a sunchoke and roasted hazelnut soup. The five-sentence recipe, much like the 5,011 others in the book, is rather vague. Few recipes even call for salt. Dubbed "Escoffier" for...

    Tags: Tru, Soups, Kevin Pang, Grant Achatz, Restaurants

    3. Feb 14, 2011 |Story| Chicago Tribune

  3. Making Chicago's top chef

    Grant Achatz moved up the aisle of the plane, his carry-on draped over his gaunt frame. It was October at Reagan National Airport, a rare moment of calm for Chicago's top chef, whose wary eyes belong to a man older than 36, and whose life has been blessed and cursed with incident. He was traveling with his two young sons, and they had just visited with the parents of his girlfriend, food journalist Heather Sperling. They were headed home to Chicago, trudging through the cabin of the plane toward coach, when his younger son, Keller, swung his backpack into a well-dressed man in first class.
    Tribune reporter
    Grant Achatz moved up the aisle of the plane, his carry-on draped over his gaunt frame. It was October at Reagan National Airport, a rare moment of calm for Chicago's top chef, whose wary eyes belong to a man older than 36, and whose life has been blessed...

    Tags: Tom Colicchio, Ethan Hawke, Health, Marriage, Science

    4. Apr 6, 2011 |Story| Chicago Tribune

  4. Next: Now open for business

    <span style="font-size: small;">Last night, the ticketing system for <a href="https://www.nextrestaurant.com/user/login" target="_blank">Next</a>, Grant Achatz's highly anticipated new era-themed fine dining restaurant, was still experiencing glitches, despite promises that today -- er, yesterday -- was the day.</span>
    Last night, the ticketing system for Next, Grant Achatz's highly anticipated new era-themed fine dining restaurant, was still experiencing glitches, despite promises that today -- er, yesterday -- was the day. "We are burning the midnight oil here trying...

    Tags: Facebook, Dining and Drinking, Microsoft Corporation, James Beard, Grant Achatz

    5. Apr 12, 2011 |Story| Chicago Tribune

  5. Would-be Next patrons wait in online purgatory

    Last Wednesday, the night Grant Achatz's Next opened on Fulton Market, a man who lives in the neighborhood came in as the last table was being served. He casually asked for dinner, said Nick Kokonas, Achatz's business partner, who found himself explaining the restaurant's policy to the man: With a few exceptions, you need to buy a ticket, purchased through the restaurant's website, to get a reservation. To be offered a ticket, you need to be on Next's email list. They began taking emails last spring.
    Last Wednesday, the night Grant Achatz's Next opened on Fulton Market, a man who lives in the neighborhood came in as the last table was being served. He casually asked for dinner, said Nick Kokonas, Achatz's business partner, who found himself explaining...

    Tags: Hot Dogs, Grant Achatz, New York, Restaurants, Lifestyle and Leisure

    6. Apr 25, 2011 |Column| Chicago Tribune

  6. Phil Vettel reviews Next

    I visited Next looking for greatness, and I found it.
    I visited Next looking for greatness, and I found it. Next, the sequel restaurant from Grant Achatz of Alinea, is all of 19 days old, but it hums with the grace and confidence of a veteran. Which isn't completely surprising; Achatz, partner Nick Kokonas,...

    Tags: Paris (France), Grant Achatz, Lifestyle and Leisure, Restaurants, John Malkovich

    7. Apr 28, 2011 |Column| Chicago Tribune

  7. Strategies for getting into super-hot Next

    The good news is that Next, the sequel restaurant by Grant Achatz and Nick Kokonas, is living up to its sky-high expectations.
    The good news is that Next, the sequel restaurant by Grant Achatz and Nick Kokonas, is living up to its sky-high expectations. The bad is that it has been excruciatingly difficult to get into this restaurant in its first few weeks. Here are the answers...

    Tags: Services and Shopping, Dining and Drinking, Grant Achatz, Lifestyle and Leisure, Restaurants

    8. Jul 16, 2010 |Resource Link| Chicago Tribune

  8. Covering gay rights as a beat

    Tags: Chicago Tribune, Dining and Drinking, Navy Pier, Brian Dennehy, Illinois State Toll Highway Authority

    9. May 4, 2011 |Story| RedEye

  9. Review: The Aviary

    <a href="http://chicago.metromix.com/bars-and-clubs/lounge/the-aviary-west-town/2531478/content" target="_blank">The Aviary</a>
    RedEye
    The Aviary 955 W. Fulton Market 312-226-0868 Hours: 6 p.m. to 1:30 a.m. - Wednesday through Sunday Rating: 4 out of 4, Already hot You probably can’t afford The Aviary. At least, you probably don’t think you can. I know I didn’t....

    Tags: Facebook, Blueberries, Alinea, Grant Achatz, The Aviary

    10. Mar 29, 2011 |Story| Chicago Tribune

  10. Achatz set to open Next, delays Aviary

    Perhaps the most highly-anticipated double-opening in Chicago's culinary history has split in two.
    Perhaps the most highly-anticipated double-opening in Chicago's culinary history has split in two. Grant Achatz's Next and Aviary, originally scheduled to open in tandem, have been delayed yet again, and will now open separately, according to a Tweet...

    Tags: Grant Achatz, The Aviary

    11. Apr 22, 2011 | RedEye

  11. Chilam Balam owner talks celeb chef impact

    Lakeview
    NBC has a cool Q&A with Chilam Balam owner/chef Chuy Valencia: How does city’s obsession with celebrity chefs impact the up-and-coming talent? To find out, we checked in with Chuy Valencia, the chef and owner of Lakeview’s Chilam Balam. In a...
    12. Apr 18, 2011 |Story| Chicago Tribune

  12. Alinea named No. 6 restaurant in the world

    Best in Chicago. Best in North America. Closing in on best in the world.
    Tribune reporter
    Best in Chicago. Best in North America. Closing in on best in the world. Grant Achatz is rapidly running out of titles to secure. Alinea was named the No. 6 restaurant in the world by London-based Restaurant magazine in its annual ranking of the top...

    Tags: Newspaper and Magazine, New York, Grant Achatz, Lifestyle and Leisure, Restaurants

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Next (restaurant) Photos
Going to Next is a visit to the kitchen and the mind of...
(October 4, 2012)
Yakimono
, "but I am not his patron. The idea that there's one g...
(January 11, 2012)
Nick Kokonas: Outstanding innovator
Tastes of youth: The flavors of a fast-food burger are...
(November 30, 2011)
Fast-food flavors
 » All 4 Next (restaurant) photos