The story
Next is not a static restaurant. As the team describes, it "explores the world of cuisine by changing our entire menu and dining experience a few times a year, each time focusing on a new culinary region, theme, or moment in time." This approach makes every visit a distinct encounter, whether the inspiration is a specific decade, a distant country, or an artistic movement. The result is a dining room that is, by design, "vibrant, ever-changing, and unpredictable."
In 2026, Next presents three distinct chapters. The year began with Japan, a menu born from a trip by Executive Chef Alan Mileykovsky, General Manager Kate Lang, and Chef Grant Achatz. They immersed themselves in a culture defined by grace, tranquillity, and precision, translating that experience into a serene tasting menu.
The current offering, Wall Street 1987, transports guests to a time when Manhattan ran the world. It evokes the power lunches and exclusive tables of New York's golden age of finance. Later in the year, Fashion will take over, exploring haute cuisine through the lens of haute couture, where each dish is crafted as a designer would a garment.
Next is part of the Alinea Group and has earned a Michelin star for five consecutive years, a testament to the precision and creativity of its ever-changing kitchen. It also received a James Beard Award as Best New Restaurant in America and an unprecedented twenty-one 4-star reviews from the Chicago Tribune. The cuisine is contemporary haute cuisine, but the true constant here is reinvention.
Recognition
Ambience
Details
History
Location
Facebook
Instagram