jawbox wrote:Still 10 tables, 38 seats available tonight.

Next Restaurant (on Facebook) wrote:Thank you for your interest in the Same Night tables for this evening -- they have been sold.

It appears that reports of Next's collapse have been greatly exaggerated.

They're all just hoping to get a glimpse of devil baby--the meat makes him crrrraaazzyyyy.

Royal Lichter wrote:For anyone that has done Chicago Steak:

Curious to know what the single bottles that are being offered are. I may want to treat my family to one in when we go in and pay for it ahead of time.

Royal, I am sorry to say I do not remember the specific wines or vintages. It is a two-page, leather-bound wine list, as you might find in a steakhouse. I know there was an Opus One, and several French labels. IIRC, they ranged from about $250-1150, with most in the $250-500 range, mostly reds and some whites. If you have already purchased pairings, you can forego those and add your pre-paid cost to the purchase of a bottle, or keep your pairings and add a bottle that will be charged at the end of the meal. (Although many here bash the recent service, you can trust that if you request so in advance, they will arrange to charge you privately without your guests knowing what you ordered and how much you paid, although I think the list on the table is part of the time-warp aesthetic.) The staff can tell you more specifically how they adjust service. It appeared that the four-top next to us ordered two reserves and two n/a's, plus a bottle of deep, beautiful red. The bottle was decanted, and I believe it was poured instead of rather than in addition to individual glasses from the usual reserve pairing for one or two courses. We kept our standard pairings, as we have enjoyed those for most of the prior menus (at Paris we did reserve, and at Childhood one of our guests was pregnant so we took sips of her n/a pairing, and ordered an extra glass of the root beer). I actually thought there were some significant misses this time, namely the Pipeworks beer with the lobster course which was way too hoppy and overwhelming for this delicate and creamy dish (I had Chardonnay envy of the reserve pairing at the adjacent table) and the lightweight Sardinian red with the beef, which was knocked out on the first bite of steak and almost taunted us for not ordering a bottle off the list. I hope this is helpful. Enjoy your meal. I know it will be a special time for your family.
-Shari

By the way, I have two seats available for sale at my Chef's Table on Jan. 23rd, 5:30 seating at Next if anyone is still interested regardless. I'll add my own review of the steak offering here afterwards. After the piece on Time Out Chicago and the pictures there (I succumbed to curiosity and looked. Surprises be damned) I am more excited for it. Despite the offerings of single bottles of wine and my enjoyment of the non-alcoholic pairings in the past, I really wish I could just get tea throughout the dinners.

http://chicago.craigslist.org/chc/tix/4284247268.html

Prices have been adjusted down to $140 and $145 for the later tables. Kitchen tables available for $175 for the late seating. Good that they went back to more price variation across the evening since eating a dinner that heavy and getting done at midnight or later can make for a less than pleasant night of sleep.

Smassey wrote:

Royal Lichter wrote:For anyone that has done Chicago Steak:

Curious to know what the single bottles that are being offered are. I may want to treat my family to one in when we go in and pay for it ahead of time.

Royal, I am sorry to say I do not remember the specific wines or vintages. It is a two-page, leather-bound wine list, as you might find in a steakhouse. I know there was an Opus One, and several French labels. IIRC, they ranged from about $250-1150, with most in the $250-500 range, mostly reds and some whites. If you have already purchased pairings, you can forego those and add your pre-paid cost to the purchase of a bottle, or keep your pairings and add a bottle that will be charged at the end of the meal. (Although many here bash the recent service, you can trust that if you request so in advance, they will arrange to charge you privately without your guests knowing what you ordered and how much you paid, although I think the list on the table is part of the time-warp aesthetic.) The staff can tell you more specifically how they adjust service. It appeared that the four-top next to us ordered two reserves and two n/a's, plus a bottle of deep, beautiful red. The bottle was decanted, and I believe it was poured instead of rather than in addition to individual glasses from the usual reserve pairing for one or two courses. We kept our standard pairings, as we have enjoyed those for most of the prior menus (at Paris we did reserve, and at Childhood one of our guests was pregnant so we took sips of her n/a pairing, and ordered an extra glass of the root beer). I actually thought there were some significant misses this time, namely the Pipeworks beer with the lobster course which was way too hoppy and overwhelming for this delicate and creamy dish (I had Chardonnay envy of the reserve pairing at the adjacent table) and the lightweight Sardinian red with the beef, which was knocked out on the first bite of steak and almost taunted us for not ordering a bottle off the list. I hope this is helpful. Enjoy your meal. I know it will be a special time for your family.
-Shari

Thank you Shari! We are real excited. Super special!

Royal - Quick tip.. do not fill up on the bread basket and the amazing butter that it comes with. Like a steakhouse, they will offer to refill your bread basket throughout the meal. You might want a refill during the lobster course to soak up some of the sauce.

RAB wrote:

jawbox wrote:Still 10 tables, 38 seats available tonight.

Next Restaurant (on Facebook) wrote:Thank you for your interest in the Same Night tables for this evening -- they have been sold.

It appears that reports of Next's collapse have been greatly exaggerated.

Actually Next is posting this message regardless if the tickets sell or not (apparently they are trying to convey the illusion this menu is selling out). For example they had a same day ticket sale today. They just posted they have been "sold" yet a quick look at their website shows the 9:30 kitchen table for tonight is still for sale as is the 9:15 4-top. Still 28 seats available tonight less than an hour before doors open. The Facebook page is surprisingly full for this early in a menu with people trying to sell tables and minimal people posting about being buyers.

That's pretty funny, Gonzo70.

Like I said earlier, if someone is flexible on dates I suspect finding tickets from last minute sellers for under face value will be easy. It's becoming a buyers market.

Review from Ryan Sutton at Bloomberg. It won't help them sell any more tickets.

http://www.bloomberg.com/news/2014-01-2 ... -next.html

"And the food is often well-executed. But boring."
"you’re under the impression that you’ll have an inspiring meal. You will not."
"the de-boned amphibians have as much flavor as industrially-produced soy protein. They’re placed atop a tangle of frisee and cress. Rating: Sell."
"It’s a one-note mess that helps kill your appetite before the beef."
"It tastes little different from a slightly above-average steak served at any proper New York meat hut."

Might explain this tweet from Kokonas tonight: https://twitter.com/nickkokonas/status/ ... 9067234304

Not sure what "selling a loser" means in this case (since lots of tickets have already been sold), but it could be a long 3 months if such reviews continue. The availability of fairly close substitutes (other top steakhouses) and the price point make this less than thrilling.

I don't think there's any hidden meaning to that tweet other than Nick Kokonas being a trader.

I find it odd that the review ends with "Yes, Next is one of our country’s great restaurants."

I can't see how it could ever be in the class of Per Se, Le Bernardin, Alinea, French Laundry, Coi, etc. even with the better menus. I feel that the only way it manages to attract traveling diners is because of the rotating menus that make you feel you might miss out on something special if you don't go and their loose association with Alinea.

http://www.bloomberg.com/news/2014-01-2 ... -next.html

"And the food is often well-executed. But boring."
"you’re under the impression that you’ll have an inspiring meal. You will not."
"the de-boned amphibians have as much flavor as industrially-produced soy protein. They’re placed atop a tangle of frisee and cress. Rating: Sell."
"It’s a one-note mess that helps kill your appetite before the beef."
"It tastes little different from a slightly above-average steak served at any proper New York meat hut."

Well, that review pretty much summed up what my thoughts were from just reading about Next's latest theme from previous reports here. At this point I think they just need to get through these 4 months, with lots of posts on Facebook about how they have tickets available every night. If they really wanted to fix/change things, I think they could do it, although perhaps they view that as "giving in" to the public reviews (which of course a true artist never would do), or maybe would just be too difficult given they already have a set cost and staff prep.

I also found in interesting that in Food & Wine's latest issue (Jan 2014), Grant actually states that he thinks steak should NOT be aged: "When you dry-age a steak, what you're losing is the blood. But blood is flavor." However, the Next steak is aged 30-45 days. Perhaps Chef Beran won that particular "battle."

Regardless, I am actually still going to Next in a week, so I will give my own little report afterwards. I fully expect to have a decent, very filling meal, but just won't necessarily expect any magic.

borborigmy wrote:I also found in interesting that in Food & Wine's latest issue (Jan 2014), Grant actually states that he thinks steak should NOT be aged: "When you dry-age a steak, what you're losing is the blood. But blood is flavor." However, the Next steak is aged 30-45 days. Perhaps Chef Beran won that particular "battle."

What you quote him as saying doesn't make sense to me. The water in blood evaporates. The solids don't. If it's true that beef blood adds flavor (and I don't know whether it does or not), it seems to me that dry aging would only concentrate that flavor, not diminish it.

I realize I might be in the minority here, as someone who has actually eaten this menu and is not criticizing it, and must say my husband and I enjoyed it very much. I don't think they were trying to change the world with this menu, or even build a better steakhouse. It was just darn tasty food and a lot of fun. While some of the quotes referenced above may have indicated otherwise, it came across as not taking themselves too seriously, very comfortable and delicious. We especially loved the lobster thermidor, the steak, and the onion side dish. I also appreciated that they started with lighter fare and built up to the the heartier courses, as I have gotten stuffed before the main event with some prior menus (most notably Paris, during which I could only manage a few bites of the duck and potatoes). Oh, and on Saturday night, the place was full.

Smassey, I largely echo what you have to say.

I'm also in the minority here on LTH (which I respect, everyone is entitled to their opinion), but I'd like to share my thoughts. I think that Chicago Steak was an incredible meal and one of my favorites so far. Note that I haven't been dining at Next since the beginning, so I also may be in the minority in that respect. I have been going since Sicily (which, also a seemingly unpopular opinion, was one of my favorites). These details are really irrelevant, but I mention them just so you know who I am in relation to dining at this restaurant.

Chicago Steak isn't seeking out to redefine anything, including a steakhouse. It isn't even really reviving anything (aside from some classic touches in service ware, or perhaps lobster thermidor) and it's all pretty much flavors you know. It's just really well made and fun. It is classic flavors, but Next style.

There was no "misses" in any of these courses, in my opinion. There was a nice build up to the headliner of the evening (steak). I thought that the amount of bites, salads and appetizers was great, and in terms of length of all of them, I did not find myself saying "gosh, when is steak coming." It came quick enough. The bread service is different than earlier in the meal. Just three pieces (a cheddar breadstick, a fried foccacia, and a sourdough (I believe) served once with herb butter. Was a great touch with the crudités. The salad was delicious, with a light dressing. I would have appreciated more lobster in the lobster thermidor dish, but it tasted absolutely delicious. I was still hungry when they dropped the steak, so that was a bit of a feast. The sauces were incredible, particularly the A1. Better than the real thing. We killed the entire plate of steak. Approximately 15 or 16 ounces for a two top. More than enough. The desserts were delicious too.

I enjoyed the pairings. The martini was delicious. I had two. The wines were good too. The fruity red with the steak was different and delicious. I like sweet wines, so I liked it. I like big and dry and tannic, too, but it was a nice departure. If you want a classic steak pairing, see the wine list I've attached here: http://i44.tinypic.com/2m2x2m1.jpg

The service was absolutely excellent. We had one dedicated server for the entire meal, and one or two others that dropped the occasional course. Their director of service operations, Gary O., was also in the house. He is absolutely stellar, and a gentleman to boot. Gary has hotel training and truly understands the art of hospitality. I trust and think that he is in part responsible for this stellar service. All servers were familiar faces from 2013 visits.

I enjoyed seeing the restaurant full. People were having fun. Next isn't an ethereal restaurant like Alinea is. Alinea isn't even a restaurant - it's something more. It was lively and "convivial" as they said it would be. I found a couple past meals very quiet (kaiseki in particular - fitting, though).

I will admit the price is high for this meal. I justify it by looking at the season on the whole. I justify a subsequent visit, which will be next month, by the fact that my entire family is joining for that one and I don't think I'd be able to get them out for any other meal. That's special, and worth something to me - to share a moment in a place I love and am passionate about - with my entire family (half of which are completely against most of my culinary adventures).

If you are looking for a traditional steakhouse dinner with a couple of appetizers, choosing a cut, choosing a temperature, and cutting it yourself, this is not a menu for you. You will be disappointed if you are expecting what you get at a place like Mastro's, Gibson's, or Smith and Wollensky. Which are all delicious in their own right (yes, I enjoy Smith and Wollensky - go ahead and laugh).

I shouted loud for a Steakhouse menu last year - and finally got it this year. I'll admit that I thought I was going to be able to go in and order what steak I wanted, but it was a delicious meal so I don't really care. I'm going to Bavette's soon with friends, so I'll do that there. I'd like to think that we got this steakhouse menu, partially due to the Facebook poll that was taken last year (we also got vegan...). So I'm happy.

The silver lining I see to Next having done this meal is that it definitely will have gotten people's attention to an extremely progressive restaurant - and an extremely progressive style of dining. I have had no less than half a dozen friends outside of my "food group" ask me about this menu. These are ones who have questioned (and even given me a hard time for!) my interest in gastronomy, ones who have no desire to sit down for a ten to twenty course tasting menu, learn or read about a chef, or be told what they are going to eat for a meal. To me that is pretty neat. I'll be curious, and excited, to hear people's stories that stay tuned into the next "world" so to speak (which for me was the eventual rainbow to gastronomy...) because they enjoyed this.

Challenge yourself to do it, it is absolutely delicious. It is expensive but delicious and fun. I left full, smitten, and with a thumbs up for a very tasty menu.

Challenge yourself to do it, it is absolutely delicious. It is expensive but delicious and fun. I left full, smitten, and with a thumbs up for a very tasty menu.

As Royal Lichter pointed out above, he had an enjoyable meal, and I hope that next week I do too. I think my real problem for a meal like this that does not become transcendent is based on the price. I am paying $205 for a meal on a Wednesday at 6 pm. That is close to double what I have ever personally paid for a meal at a steakhouse, and that included paying for a cocktail/glass of wine (and on top of the $205 I will probably at least split a drink pairing, making the price even higher). The more expensive the meal, the more I really am forced to expect something for it. My favorite meals typically are those rather cheap meals that end up having one or two just amazing dishes, I think partly because you are getting such a surprise as well as great value for your money. At Next, the prices have crept up and so consequently forced me to really expect more for my money. Thus, a very tasty steakhouse meal that really doesn't push the envelope or afterward cause me to think back to a particular dish with ecstasy is, in my mind, probably not worth the $205 ++ I will spend (while the El Bulli meal was worth every penny).

I don't want to come out sounding negative to Next without even personally trying this menu, and so far I have really enjoyed my prior experiences there. I do have season tickets this year, and unless this meal is just awful I probably will go to the Chinese Modern, although if the menu sounds too similar to a meal at one of Tony Hu's places then I might bail. Of course, someone could argue that the price differential between a good Chinese meal in Chinatown and eating at Next is much worse than the steakhouse comparisons, but one of my favorite foods is Chinese and so I really would love to see an enticing and new take on Chinese by Next's very capable and imaginative chefs. Of course, that would mean they don't repeat how they have interpreted the steak theme, meaning just "classic" dishes well executed. I look forward to finding out...

I too had the Chicago Steak menu the same night as Royal. My takeaway is a bit less enthusiastic. I have experienced every Next menu since the beginning and I have come to expect certain things as part and parcel of the experience. Each of these aspects color my view of whether I received value for my ticket purchase.

1. The service and approachability of the staff. In this regard, Next was as flawless as I have always found them to be in my opinion. Staff was attentive without crowding. They monitored the table expertly for whenever we had a particular need or question. I have no complaint in this regard for this particular menu.

2. The food while uniformly excellent was perhaps a bit less imaginative them I am used to or perhaps was expecting. I understand that they were trying to do Steakhouse classics done "right" and perhaps hewed a bit closer to the traditional then is their wont and as a result I found it a little disappointing. I did not mind it quite so much, but several of my companions expressed a bit of surprise that for a menu titled "Chicago Steak", there was only one steak or beef course. It was primarily seafood including an intricate Salmon Coulibiac. The steak itself was simply and expertly cooked and was a fine piece of meat. I had hoped for something a bit more inventive, but perhaps I have been spoiled by Lamb 86 at Alinea.

3. The theatre or fun. The presentation and staged aspect of Next's menu's have always been a draw for me. I adored the Hunt with its over the top flourishes, the whimsy in every plate of Childhood and even the outright crowd cheering silliness of Bocuse D'or. Chicago Steak had very little of that something extra beyond a table side prep of salad (the one with the frog legs that I actually really liked the taste of) and a flaming "Norwegian Omlette" (baked alaska). I missed it.

I cannot speak to the wine pairings as I do not drink, but my dinner guests that did, seemed to enjoy them. I was happy with my five non-alcoholic drink pairings.

As a result of all these things, I cannot place it among my Next favorites. I was, sorry to say, a little let down. Which in turn has made me question the value of it. Several additional things also made me uneasy. In the past I have joined strangers at their tables and invited others to mine and had no problem selling my spare tickets to fill my seatings. This is the first menu that I have had difficulty and I think the high cost had something to do with it. Also, is it me or have same day Chef's Tables actually gotten CHEAPER that buying them in advance? Perhaps I am misremembering, but I thought same day tickets used to be priced a bit higher. I can certainly understand if they are having filling seats to price their tickets to sell but it leaves a slightly sour taste in my mouth when as a season ticket holder I am paying more than those reserving individual dates later (as I observed with Bocuse D'or). As to whether those seats were filled, I did not notice any empty tables in any great number when I left the restaurant other than those accounted for during table turnover.

Will any of this cause me to cross Next off my list? Not quite yet. I have high hopes for Chinese Modern and am looking forward to that! With any luck, if I do go again to Chicago Steak in March as I have currently planned, my experience might be different.

~Joe

So I finally actually ate at Next Chicago Steak a couple of weeks ago, and the experience was pretty much what I thought it would be, meaning it was a fun dinner with some glimpses of excellence, but overall was really much more expensive than I would have liked.

Here is a quick glimpse at what we ate and my thoughts:

~ Crudite - Cute idea, but tasted like someone just sprinkled Hidden Valley Ranch's powder dressing on some veggies

~Shrimp Cocktail - Way too boring. The cocktail sauce didn't have enough horseradish IMO, and although the shrimp was good, I felt like I was not at NEXT in any way, shape or form.

~Surf Clam Siciliano - Biggest miss of the night. The dish was cold (on purpose), but none of the flavors melded, and the fennel taste was overpowering. Others on the table had either the oysters (no comment because I am allergic) or mussels with sweet breads, and the sweet breads alone were much better.

~LeVasseur Salad - Nice flavors, very bright and refreshing. Frog legs a little too chilled and missing a little flavor.

~Salmon Coulibiac - Excellent dish in every way, from how it was presented table-side prior to cutting it to the beauty of it when actually served to it's very balanced flavors.

~Lobster Thermidor - I love rich dishes, and this one was nice, but the cream and sherry just were a bit too much.

~Ribeye - I have to say that I really loved the steak. It had a nice, truffle-like umami taste that I could not stop eating, and the sauces were a nice compliment, although not really needed (but I have to say the Sauce Kokonas did mingle perfectly with the meat, enhancing it just a touch). If only they could perfect the same technique and flavor but actually have it come out warm and juicy and I would never eat another steak again.

~Sides (Onion Paysan, Brussels Sprouts, Two-Jacket Potatoes) - All were superfluous and I barely touched them except for the potato, because the skin was so extremely crispy and the insides were so rich and velvety.

~Champagne Float - Another big hit. The brioche ice cream was amazing paired with the fruit juices (2 of us were served it with more of a tangy fruit juice liquid instead of Champagne, and I actually liked it better that way).

~Cheesecake Brulee - Great idea, but take away some points because the reason I love creme brulee is partly the smoothness of the custard, and the cheesecake made the custard somewhat grainy. I took a tiny bite of the Napolean that was also served, but can't comment on it much.

Chocolate Mint - Another nice idea, and it was good to end on something not quite so sweet, but not that memorable really.

I did share the cocktail pairing with someone, and it was nice overall, although nothing stands out in my mind. Someone else at our table had the non-alcoholic pairing and I thought a few were even more interesting than the alcoholic pairings.

During the whole meal the staff were attentive but also jovial and relaxed, possibly partly because that was how our table was. The music was also louder than typical at Next. The overall effect was a more loose feeling, which I liked.

In the end I have to say it was a nice meal with a few excellent dishes that I had a good time at, and I certainly had more than enough to eat. If this was a permanent restaurant I would definitely never go again unless I could get a little more of that steak a-la-cart, especially when all was said and done the damage was about $260, which in my mind is a little ridiculous. But I guess I knew and expected all of this even before going, so I can't really complain too much. I am hoping Chinese Modern is a bit more forward thinking, though, and it does help that I know that it will be at least a little less expensive.

borborigmy: Thanks for your post. I haven't gone to this menu yet, but I am curious since the high price had an impact on your view of the meal (and from previous posts, it seems to be something more than a few people felt as well), what price do you think would be right for the experience? Curious what others who have gone think as well.

Hey Next fans,

Due to a severe illness in my family and having to put everything fun on hold - I'll likely be unable to use my reservation for four on February 28th at 6:15pm.

Please contact me if you're interested. The table includes no pairings of any sort but those (in addition to wines by the bottle) can be added the night you dine. Message me for price (asking face value), contact information and to set up a deal.

Thank You,
Royal

Not to hijack (and I have never been to Next, although Sicily was tempting), I'm just wondering whether a consensus of Next diners would say that there was 'value' in their meal. Yes, some can spend $260/pp & not think twice, but it's more than that. I have shelled out $100+ for Katsu's sushi numerous times & if in the right frame of mind, have thought on occasion it's money well spent. Other times a mediocre fifty dollar meal at a nondescript steakhouse will have my blood boiling.

Probably a discussion on a different thread is better than here...

jnm123 wrote:Not to hijack (and I have never been to Next, although Sicily was tempting), I'm just wondering whether a consensus of Next diners would say that there was 'value' in their meal. Yes, some can spend $260/pp & not think twice, but it's more than that. I have shelled out $100+ for Katsu's sushi numerous times & if in the right frame of mind, have thought on occasion it's money well spent. Other times a mediocre fifty dollar meal at a nondescript steakhouse will have my blood boiling.

Probably a discussion on a different thread is better than here...

In my opinion there used to be value in a Next meal (Paris, Thailand and Childhood), then in 2012 prices went up and it became fairly valued. In 2013 prices vaulted upwards yet again and IMHO the experience declined; lots of talented front-of-the-house staff departed and were not replaced with equivalent talent. Likewise the meals (for me) were not as good in 2013 as 2012 and 2011. With 2014 came yet another substantial price increase and the first two menu concepts did not seem all that appealing to me (at this at this price point). Next is now priced among Chicago's most expensive restaurants yet has an ambiance indicative that pales in comparison (extremely close together tables and noisy being the main detractions) as well as rigid policies about no substitutions (though one person's review recently mentioned they were surprised that they did make some modifications for a shellfish allergy, so maybe they are starting to bend a little bit here - hopefully that trend continues). I also was happy to hear they appear to now be offering wines by-the-glass; something I have been pulling for since my first meal here.

I have absolutely no problem splurging $250 to $500 per/person for a meal if I think it will be an outstanding, unique, memorable experience and have had many such meals the past couple years that I felt were a fair (or even a good) value, but at this point I find Next to be possibly the worst value in Chicago. It still can be an excellent meal, but for steakhouse one can have a similar quality meal with better ambiance and service for a lot less. Next has so much talent in the kitchen and at the management/ownership level that I am optimistic they will make necessary adjustments to again make Next a phenomenal overall experience (including value), but for now there is work to be done.

Gonzo70 wrote:

jnm123 wrote:Not to hijack (and I have never been to Next, although Sicily was tempting), I'm just wondering whether a consensus of Next diners would say that there was 'value' in their meal. Yes, some can spend $260/pp & not think twice, but it's more than that. I have shelled out $100+ for Katsu's sushi numerous times & if in the right frame of mind, have thought on occasion it's money well spent. Other times a mediocre fifty dollar meal at a nondescript steakhouse will have my blood boiling.

Probably a discussion on a different thread is better than here...

In my opinion there used to be value in a Next meal (Paris, Thailand and Childhood), then in 2012 prices went up and it became fairly valued. In 2013 prices vaulted upwards yet again and IMHO the experience declined; lots of talented front-of-the-house staff departed and were not replaced with equivalent talent. Likewise the meals (for me) were not as good in 2013 as 2012 and 2011. With 2014 came yet another substantial price increase and the first two menu concepts did not seem all that appealing to me (at this at this price point). Next is now priced among Chicago's most expensive restaurants yet has an ambiance indicative that pales in comparison (extremely close together tables and noisy being the main detractions) as well as rigid policies about no substitutions (though one person's review recently mentioned they were surprised that they did make some modifications for a shellfish allergy, so maybe they are starting to bend a little bit here - hopefully that trend continues). I also was happy to hear they appear to now be offering wines by-the-glass; something I have been pulling for since my first meal here.

I have absolutely no problem splurging $250 to $500 per/person for a meal if I think it will be an outstanding, unique, memorable experience and have had many such meals the past couple years that I felt were a fair (or even a good) value, but at this point I find Next to be possibly the worst value in Chicago. It still can be an excellent meal, but for steakhouse one can have a similar quality meal with better ambiance and service for a lot less. Next has so much talent in the kitchen and at the management/ownership level that I am optimistic they will make necessary adjustments to again make Next a phenomenal overall experience (including value), but for now there is work to be done.

Gonzo,

You have now posted 13 (or so ) times about this subject. How was your meal? Did it meet your expectations? Did you feel it was too expensive? Were there a lot of empty tables in the restaurant when you dined there? I'm thinking about trying out the Next steakhouse menu and I was wondering if you thought it was worthwhile, based on your experiences having eaten this meal. A friend of mine told me that he had too much Iberico ham, too much beluga caviar and way too many truffles at this version of Next. While I don't think you can have too many of any of these items, I was wondering, based on your experience at having dined here, if you agreed?

You wrote: "A friend of mine told me that he had too much Iberico ham, too much beluga caviar and way too many truffles at this version of Next."

I'm not sure if you're using hyperbole, but were these actually served? Iberico (was it bellota?)? BELUGA caviar? Truffles?

I must be missing the hyperbole here...

I think your friend had a few too many cocktails if he thinks he had too much caviar, truffles and Iberico ham at Next's steakhouse (or they seriously buttered his table). I also think you should read my posts rather than just count them. I have been to the previous eight Next iterations (some twice) but did not purchase tickets to steakhouse as the experience at Next has been declining while prices have approximately doubled; I can have a superior steakhouse experience for half the price elsewhere.

Gonzo70 wrote:

jnm123 wrote:Not to hijack (and I have never been to Next, although Sicily was tempting), I'm just wondering whether a consensus of Next diners would say that there was 'value' in their meal. Yes, some can spend $260/pp & not think twice, but it's more than that. I have shelled out $100+ for Katsu's sushi numerous times & if in the right frame of mind, have thought on occasion it's money well spent. Other times a mediocre fifty dollar meal at a nondescript steakhouse will have my blood boiling.

Probably a discussion on a different thread is better than here...

In my opinion there used to be value in a Next meal (Paris, Thailand and Childhood), then in 2012 prices went up and it became fairly valued. In 2013 prices vaulted upwards yet again and IMHO the experience declined; lots of talented front-of-the-house staff departed and were not replaced with equivalent talent. Likewise the meals (for me) were not as good in 2013 as 2012 and 2011. With 2014 came yet another substantial price increase and the first two menu concepts did not seem all that appealing to me (at this at this price point). Next is now priced among Chicago's most expensive restaurants yet has an ambiance indicative that pales in comparison (extremely close together tables and noisy being the main detractions) as well as rigid policies about no substitutions (though one person's review recently mentioned they were surprised that they did make some modifications for a shellfish allergy, so maybe they are starting to bend a little bit here - hopefully that trend continues). I also was happy to hear they appear to now be offering wines by-the-glass; something I have been pulling for since my first meal here.

We decided, after a relatively brief conversation, that we would not renew our season tickets for precisely the reasons Gonzo70 lays out here. I think I would echo every single point made in the paragraph above.

I really enjoyed Next-Steak. I thought the food was extremely well executed and delicious from end to end. Did I think it was overpriced? Absolutely. But we had the kitchen table on a Friday evening, so I knew going in that we'd be paying a top-dollar premium for the experience. We have a "share plan" with our friends for the Next season tix and they weren't available to attend this dinner. So, my wife and I were left with the relatively difficult task of finding 4 others to share our table. At around $320/person with nothing more than Lake Michigan pairings, it was a tough sell. For a while there, I had visions of the 2 of us sitting at the table by ourselves, insisting that they bring out the full service for 6. In the end, though, we decided to ask some long-time friends/work partners to join us . . . as our guests. Gulp.

I thought the food was excellent. There were many highlights including the Krudite, Bread Service, Lobster Thermador, Oyster IL Bronzino, Salmon Wellington, Onion Gratin, Aged Rib Eye and Cheesecake Creme Brulee, which all resonated strongly with me. Everything else was at least very good.

The quality and the cooking of the dry-aged beef were both spectacular, however my only real gripe about the meal also had to do with the steak. As delicious as it was, it just felt a little flat being served a platter of sliced ribeye, all cooked to the same temperature, instead of each diner being served their own steak, cooked to order. I get it. At least I think I do. From a logistics standpoint, it'd be just about impossible to let diners "call their cut." There's no walk-in at Next, different steaks cost different amounts. Allowing diners to choose which cut they want and how they'd like it cooked would be tough do within this framework. Personally, I was happy with the rare to medium-rare to which our meat was cooked but others at the table were not as happy with it.

But with this particular theme, especially at this price point, there's an expectation of complete and total luxury. Sharing a platter of pre-sliced meat did not really capture that emotion. And for Next to stumble on the emotional component of a meal is noteworthy. Having been to every single Next incarnation, some more than once, this was the first time I'd felt this way. But I hardly see it as a trend; just a functional limitation of trying to make this theme fit into the way things are done at Next. In spite of every good intention and immense skill, this was a missed bet.

Speaking of price, I had half a mind to just stick with the water pairings. However, a couple of pre-dinner rounds at The Publican eroded my resistance. The wine list at Next-Steak, while not expansive, was a lot of fun and populated by some rare finds (at least to this n00b). There were several bottles I was fairly certain I might not be offered again. In addition to an NV bottle of Krug champagne, we had a 2006 Maltroye Batard-Montrachet, a magnum of 2007 La Mordoree Cote Rotie and a bottle of 1995 Calon-Segur. The Rotie was my favorite of the bunch. The wines were awesome and contributed greatly to the overall experience.

Service was excellent. As usual, everyone who waited on our table was friendly and relaxed but also thorough beyond description. There's a certain informality to the service at Next but from my perspective, that's most welcome. It was a total pleasure and really enhanced the meal.

So, yes, the barriers to entry were steep this time around. However, if you think that Dave Beran and his team cannot put a distinctive, creative and meaningful stamp on a meal like this, you are sorely mistaken. You're not going to get this level of culinary skill at any steakhouse in town. Period. I'm not going to make a habit out of paying these prices for meals at Next (or anywhere else, for that matter) but I really enjoyed Next-Steak.

=R=

I am going Thursday. Excited to try it, though it agree it's probably over-priced.

Anyone know if you can do wine by the glass? Or even order some of the other beverages a al carte? Sounds like some people have had success.

JoeChicago wrote:I am going Thursday. Excited to try it, though it agree it's probably over-priced.

Anyone know if you can do wine by the glass? Or even order some of the other beverages a al carte? Sounds like some people have had success.

I have seen a few people of late report success ordering wines by the glass. I am not sure if Next officially now permits this or if it is hit-or-miss, but I'd say your chances are good if you make the request. Enjoy the dinner and let us know your impressions and whether or not you were able to do the wines by the glass.