Next Restaurant: The Alps

Next, owned by Nick Kokonas and Grant Achatz of Alinea, completely overhauls their menu and decor every few months with each round focusing on a different theme. Some of the past concepts have included: Paris 1906, Tour of Thailand, Vegan, Sicily and Kyoto.

This menu takes guests on a culinary wintertime journey throughout various regions in the Alps.

(To see the photos in larger format and descriptions where noted, click on the collage and then the arrows.)

The Alps

Next: The Alps

Entryway

Cuckoo clock

Outdoor awning

The French Farmhouse

• Stone Soup
• Gratin of Beufort and trumpet crozets
• Tourton of salsify and apple
• Game pie
• Gateau de St. Genix avec du beurre de chevre
• Domaine Dupasquier, Jongieux, Savoiem France 2001
• André et Mirelle Tisot, Cremant du Jura “Indigene,” France NV

The story

The setting

Domaine Dupasquier, Jongieux, Savoiem France 2001

Stone soup

Tourton of salsify and apple

Game pie

André et Mirelle Tisot, Cremant du Jura “Indigene,” France NV

Gratin of Beaufort and trumpet crozets

Gateu de St Genix avec du beurre de chevre

The German Beer Hall

• Raclette with potatoes
• Fermented mustard greens and chestnuts
• Pretzel and mustard
• Sausages and pickles
• Pork belly schnitzel with cherry and black walnut
• AugustinerBraü Edelstoff Lager, Germany

A raclette filled with hot coals melts the cheese table side.

Raclette

Raclette cheese melted over the potatoes

The cheese was rocked back and forth against the raclette which was filled with hot coals then melted over our next course.

The Warming Yurt

• Chocolate with black truffle and milk crisp
• Dolin Génépy des, Alpes

My friend is pretty good at this!

Chocolate with Black Truffle and Milk Crisp, Dolin Génépy des, Alpes

The Top of the Swiss Mountain

• Preserved summer berries with cognac and honey
• Smoked arctic char with cauliflower and juniper
• Beef goulash and Barolo with cornbread
• Maison Anselmet, Petit Rouge, Vallée d’ Aosta, Italy

Preserved summer berry with cognac and honey

Maison Anselmet, Petit Rouge, Vallée d’ Aosta, Italy

Smoked arctic char

Beef goulash and Barolo with cornbread

Smoked arctic char with cauliflower and juniper

The arctic char was smoked table side on a log. Hidden underneath the log was the broth for the goulash.

Into Italy

• Bitter green salad with pomegranate and fennel ice
• Monte Rossa “Prima Cuvée,” Franciacorta, Italy NV

Bitter green salad with pomegranate and fennel ice

Monte Rossa “Prima Cuvée,” Franciacorta, Italy NV

Austrian Sweets

• Salzburger nockerl
• Apple strudel with clove, cinnamon and Pie spiced ice cream
• Giuliana’s Crema di Limoncello, CH Distillery, Chicago

Salzburg nockerl meringue with nuts, squash, caramel

Guiliana’s Crema di Limoncello, CH Distillery, Chicago

Apple strudel with clove and cinnamon

Apple strudel with clove and cinnamon, Pie spiced ice cream

Info

Next | 953 W Fulton Market, Chicago, IL | 312 226 0858

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