Next…Finally

Ever since rock star Chef Grant Achatz opened his theater of dinner, Next, two years ago, I’ve been dying to go. I guess not quiet dying since, unlike my friends, I didn’t hit redial the moment new menus opened so I could get a table. But, I’ve been pretty eager and no question it was at the top of my restaurant wish list.

I’m happy to say the experience didn’t disappoint. I liked and loved just about every bite of the Bocuse d’Or menu, an ode to Chef Paul Bocuse and the international cooking competition that bears his name. I’ve not been drinking alcohol so I was especially pleased that the staff had a wonderful alternative to the alcohol parings.

I wasn’t shy about taking pics of my food. When courses are presented as little delectable pieces of art, why not get out the camera?

From the Hors d’Oeuvres courses, these were my favorites:

osetra caviar with whipped beurre blanc and pine nut

mousse of dardon ham and madeira aspic

custard of cauliflower with verjus rouge, roe and foie gras

The custard presentation was pretty fantastic. The rose, which decorated our table was flash frozen, then shaved onto our plates.

This had to be the dish I hesitated with the most, but that was among the most satisfying of the Poissons:

brook trout with coddled eggs, cleriac and green bluebrries

Also amazing:

neha bay salmon with beets, browned butter and parsley

I’m not sure this was the tastiest of the dishes in the Volaille & Viande series of courses. But it was a creative nod to fresh, local ingredients:

pheasant smokes in hay with grilled baby leek, caramelized onion and sauce blanquette

There was nothing even so so about this. Every bite was amazing, even though I was getting pretty full at this point, more than two hours into our slow food journey

ribeye of beef with boudin vert, roasted carrot, sauce bearnaise and potato marrow

If anything could have soured the evening, it was this dish, the sole Fromage course. I’m sorry to say, I couldn’t finish it. But to each his own. Our table was amazed to see others near us just devour this course. I’m a big fan of cheese, but this was a little too ripe for me. It was pretty though.

tete de moine with cashews, pear and milk skin

That one course could have ruined the meal. But we were saved by desserts, including an apple pie bomb and some literally melt-in-your-mouth chocolate truffles.