Sean’s dad and stepmom invited us to have dinner with them at Next when we were in Chicago – very generous of them and a great experience to share together. Next is a unique restaurant that completely changes concept 3 times per year – for example it can go from completely vegan to modern Thai to Hollywood-themed in a single year. Very cool! This instance it was dishes from the World’s 50 Best Restaurants, requiring Next to get recipes, tips, special ingredients flown and in one case even the seeds to grow their own from 16+ of the world’s top restaurants. What a project.

In addition to the 16+ courses, we shared 2 of the premium wine pairings. This was first time at a true fine-dining restaurant and it was fabulous. I’ve included a photo, description and the wine pairing for everything we had below. You can be jealous, it’s ok. 😉

The first two photos below were of items that were on the table when we arrived as part of the table decor. This is a signature of Next and a really cool concept that was well-executed.

Drink pairing: Gin and Apple Cocktail, G’Vine Floraison Gin, Granny Smith Apple

Rose – Rose essence, apple, pomegranate.
Quique Dacosta, Alicante, Spain

Jerusalem Artichoke – Walnut, Rye
Geranium, Copenhagen, Denmark

Drink pairing: Champagne Philipponat, Clos des Goisses
Mareuil-sur-Ay, France 2005

An Oyster’s Frozen Kiss – Oyster, Radish Flower (on an ice sphere that we picked up and ate the oyster off of!)
Mugaritz, San Sebastian, Spain

Eggs Benedict – Caviar, Asparagus, Ham
Eleven Madison Park, New York, USA

Drink Pairing: Chateau Simone, Palette Blanc, Provence, France 2009

Marine Soil – Sea Urchin, Jicama, Cucumber, Goat cheese foam, Surf clam
Central, Lima, Peru

I think this was my favorite pairing of the evening. The wine completely changed with the food and changed the food as well – extending that lovely briney flavor in my mouth. Incredible!

Squid – Bagna Cauda, Artichoke, Squid Ink
Mirazur, Benton, France

Drink pairing: Domaine Leroy, Puligny-Montrachet ler Cru, Champ Gain
Cote de Beaune, France 2008

King Crab – Beef garum, Hen’s egg yolk, Rose miso
Noma, Copenhagen, Denmark
This was another standout. Silky flavors and textures and that rose miso was divine here.

Tartare – Bison, Sunchoke, Pickled elderberries
Estela, New York, USA

Badger Flame Beet
Blue Hill at Stone Barns, Pocantico Hills, USA

Next actually grew the seeds for these beets – the restaurant sent them. 

Drink pairing: Weingut Joh. Jos. Prum, Graacher Himmelreich Riesling Spatlese
Mosel, Germany 2009

Riso Cacio e Pepe – Risotto, Parmigiano Reggiano
Osteria Francescana, Modena, Italy

Langoustine – Wasabi, Mango, Thai vinaigrette
Restaurant Tim Raue, Berlin, Germany

This dish was a big favorite at our table. It was a nice change of palate to have the Asian flavors.

Drink pairing: Domaine Julien Sunier, Regnie
Beaujolais, France 2015

Monkfish – Aubergine, Fermented peppers, Chicken skins
De Librije, Zwolle, Netherlands

“Vuelve a la Vida” – Scallop, Beef tongue, Salsa Bruja, fresh herbs
Quintonil, Mexico City, Mexico

Another fantastic dish – wonderful flavors with the scallop giving a lighter flavor and texture.

Drink Pairing: Bodegas Tradicion, 30-year Palo Cortado (Sherry)
Jerez, Spain NV

All Parts of the Pumpkin – The Skin, The Seeds, The Flesh
Attica, Melbourne, Australia

Drink pairing: Domaine Jean-Louis Chave, L’Hermitage
Rhone Valley, France 2012

Squab – Pasnip, Almond Lavender
Next, Chicago, USA

Drink pairing: Giacomo Borgogno & Figli, Barolo Reserva
Piedmont, Italy 1978

Memory – Foie gras, Black Truffle, Chives
Restaurant Andre, Singapore

Decadent dish with an incredible wine that was 40 years old! 

Drink pairing: Marco de Bartoli, Bukkuram “Padre della Vigna” Passito di Pantelleria
Pantelleria, Italy 2008
(Dessert wine)

Apples – Mousse of chanterelles, dried chanterelles, apple granita
Relz, Copenhagen, Denmark

The mushroom mousse actually had a chocolate flavor and blurred the line between sweet and savory. So inventive.

Chocolate – Milk chocolate, Blueberry, Yogurt
Alinea, Chicago, USA

The chef brought out a block of smoking frozen milk chocolate, broke it out on the table and then decorated with strokes of yogurt, brandy-soaked blueberries, walnuts, etc. Very cool.

And that’s it! Our epic meal at Next, getting to try dishes from some of the best restaurants in the world. So memorable.