Next Restaurant, Alinea and Aviary: Reviews, previews, more
We've spilled a lot of ink over the Achatz universe. Here it is, all in one place.
Learn what drives Grant Achatz's creative process.
Next reimagines the French Bocuse d'Or cooking competition with Midwestern flavors.
Chef Dave Beran's ambitious new menu explores the possibilities of vegetables at Next.
Chef Dave Beran had a vision for Next’s kaiseki menu. All he needed was 650 maple leaves.
Inside the EMP takeover of Alinea.
With its foray into Italy, Next manages to maintain its thrills.
A behind the scenes look at the Spanish dinner.
The pairings for the Spanish meal.
The famed Spanish restaurant comes to Chicago.
The famed Spanish restaurant, reimagined for Chicago.
TOC’s critics answer your foodiest questions.
Born in the ’70s? This will suit you just fine.
Revisiting a Midwestern childhood.
A night at Grant Achatz's restaurant with America's preeminent Thai chef.
Grant Achatz giveth. And Grant Achatz taketh away.
The serviceware designer will transform the way you consume cocktails.
Choice comments from Next's Facebook page.
A sneak preview of four prototype glasses and the drinks that will fill them.
It's not what it seems.
Grant Achatz’s cocktails go to your head.
It's not going to be easy to get in.