Next Restaurant

Next Restaurant A 1-Michelin Star restaurant by Grant Achatz explores the world of cuisine by changing its concept seasonally. Reservations available on Tock. Yes.
(3804)

This summer, we transport you back to Wall Street 1987. - What are the current COVID guidelines at The Alinea Group? The Alinea Group follows all CDC and Chicago COVID guidelines. Please visit https://www.chicago.gov/city/en/sites/covid-19/home.html to see states currently covered by the travel order, mask mandates, and vaccine status updates.

- I tested positive for Covid-19, when is the earlies

t I can dine or place an order? The Alinea Group is strictly adhering to the guidelines set by the CDC. Per the CDC, we cannot welcome guests for at least 14 days after either a.) they have a positive test result or b.) the last day they were symptomatic. We appreciate your patience and flexibility as we work to prioritize the safety of our guests and staff.

- Can I reschedule my booking? We are able to reschedule your booking with at least 72 hours’ advance notice. After that time we are unable to accommodate changes.

- Can I cancel my booking for a refund? All sales are final and non-refundable. With at least 72 hours’ notice, we are happy to reschedule your booking to a future date within the calendar year.

- What is the current menu and how long are you serving it? Next is reopening with its 10th Anniversary menu. The menu will begin April 21st and is a retrospective menu featuring different courses from menus past. The menu currently runs through the end of July 2021.

- Who should I contact if I am running late for my booking? Please email [email protected] if you are running late. Please note that arriving more than ten minutes late may result in missing part of your dine-in experience.

- Why is a 20% service charge automatically applied to my bill? At all Alinea Group restaurants, we include a service charge as part of booking your to go or dine in experience. This charge is applied towards operating costs (service-ware, fixed costs, food costs, wages, etc.) to ensure the highest level of excellence in our quality of service as well as to provide fair and equitable wages to our front and back of house employees. Additional gratuity paid on the evening of your reservation is at the discretion of each guest. 100% of any additional gratuity is paid to non-salaried, front of house employees who are directly in service of customers in strict accordance with the Fair Labor Standards Act.

- What are wine or beverage pairings? Standard wine pairings consist of wines chosen to complement our multi-course tasting menu. Reserve pairings are predominately vintage and rare wines focusing on small niche producers in classical regions. Our Ultra pairing consists of the rarest wines from our collection, with only limited availability. Our famous non-alcoholic pairings are blended daily from fresh fruits, vegetables, teas, and other non-alcoholic ingredients. Please note that wine pairings may consist of other types of alcohol. Typically we do not serve beer and cocktails a la carte, although they may be part of our pairing progression.

- Can our table select wine pairings at different levels? All guests partaking in the wine program must enjoy the same level of pairing, however, not all guests need to purchase a wine pairing. Guests are welcome to enjoy non-alcoholic pairings by adding them when they dine even if other guests are experiencing our wine program.

- Can you accommodate dietary restrictions or allergies for dine-in bookings? At Next, we try to make the fewest number of changes possible when accommodating dietary restrictions, so that our guests may enjoy the menu as Chef Achatz originally envisioned. We are not able to make substitutions for aversions, as this will compromise the integrity of the experience. We are able to make accommodations for certain common dietary restrictions (Ovo-Lacto Vegetarian, Pescetarian, No shellfish or Finfish, No Nuts, No Gluten) with at least 72 hours advance notice. We do our best to accommodate mild allergies but can not guarantee that we work in a nut, dairy, gluten or allergen-free environment given the complexity of our kitchens and menus. There are no precautions we can take to ensure that every food item has been handled in an allergen-free environment by our purveyors during the packing and distribution process. For this reason please note, we are not able to accommodate guests where cross-contamination can trigger a reaction.

- Do you offer valet? Valet parking is available for all Next patrons at the corner of West Fulton Market and Morgan St (on Morgan). We offer validated rates of $18.00 for the first 4 hours and $32.00 for up to 8 hours. Please note, Fulton is closed from Sangamon to Morgan, and from Green to Peoria at this time.

- What is the dress code at Next? Our dress code is “elevated casual” - we only ask guests to be comfortable yet polished. Jackets are not required, though many guests do opt to wear them.

- What is your corkage policy? Thank you for your email. Per the policy set in place by the Chef and Owner, we do not allow any outside wine. For the current menu, we are offering beverage pairings. You are welcome to purchase these at the time of booking or on the evening you dine with us. At Next, we strongly encourage guests to include a pairing with their menu, as each beverage has been specially selected to perfectly complement the courses they accompany.

- Can I give my reservation away or sell it? The reservation is completely transferable. Please note, however, that selling reservations for greater than face value may be illegal in your area. Anyone who purchases a reservation from another patron should take care to ensure that they have a received a formal transfer of the reservation through the restaurant’s official website. Any reservations purchased on the secondary market are at the purchaser’s risk. We cannot accept responsibility for forgeries or misrepresentations.

- How do I transfer my reservation? To transfer a reservation, log in to your account and then select, “Reservations”. Each reservation has a transfer button next to it.

- Do you sell gift certificates? To purchase a gift card please visit Tock's website here. Gift cards can only be purchased in $USD for any amount between $5.00 - $2,000 and used at all Alinea Group outlets for both dine-in and take-out experiences. Please note, Tock gift cards are digital and can only be sent by email. Gift Cards are redeemable through Tock only (i.e., not in-person at a restaurant or other experience). A Gift Card cannot be applied once a reservation has already been made and balances can only be applied in their entirety or not at all. If you have any additional questions we recommend visiting the Gift Card Terms & Conditions section on Tock's website.

Next: Wall Street 1987 | Fish Where the Fish AreSmart investing means looking where the crowd isn't. In the 1980s, that ...
06/03/2026

Next: Wall Street 1987 | Fish Where the Fish Are

Smart investing means looking where the crowd isn't. In the 1980s, that same philosophy sparked a culinary revolution across Manhattan. While traditionalists relied on rigid continental menus, pioneering kitchens like The Quilted Giraffe bypassed the norm to hunt for high-value flavors in unexpected places.

The composition features pristine Spanish turbot paired with a chorizo-mussel velouté. It is finished with an orange glaze, gremolata, and a marinated cherry tomato. Lightly pickled fennel and toasted brioche complete the plate.

Reservations available now: https://www.exploretock.com/next/

Next: Wall Street 1987 | A Bull Run Can’t Last ForeverJust as the market recovered after Black Monday, this Baked Alaska...
05/29/2026

Next: Wall Street 1987 | A Bull Run Can’t Last Forever

Just as the market recovered after Black Monday, this Baked Alaska is proof the party goes on. The tableside service involves igniting a strawberry meringue with Rum Fire, eventually extinguishing to reveal pistachio gelato, chocolate pavé, candied strawberries, and a cocoa nib crumble. A raspberry coulis provides the finishing acidity.

05/27/2026

Steakhouse | margaret river wagyu, gorgonzola bearnaise, plantain

Next: Wall Street 1987

Next: Wall Street 1987 | The Ceremonial RingIt is only fitting to begin the meal with the same momentum as the trading r...
05/25/2026

Next: Wall Street 1987 | The Ceremonial Ring

It is only fitting to begin the meal with the same momentum as the trading room floor. We lift the cloche to reveal the opening bite. The composition features a brown butter tart shell filled with braised shallot jam and robiola cheese mousse. It is topped with candied apricots, pickled nectarine, and micro thyme.

05/21/2026

Crash and Burn | chocolate pave, pistachio gelato, strawberry meringue

Next: Wall Street 1987

05/18/2026

Primavera | radiatori, ramps, morel

Next: Wall Street 1987

Next: Wall Street 1987 | Wealth as VirtueNamed for America’s first billionaire, this dish reflects the 1980s ethos of op...
05/17/2026

Next: Wall Street 1987 | Wealth as Virtue

Named for America’s first billionaire, this dish reflects the 1980s ethos of opulence. The composition features steamed razor clams and an aerated oyster mousse layered with herbed Swiss chard, fennel, and Idiazabal cheese. Pickled celery provides acidity, while grilled honey oat sourdough is served on the side.

Next: Wall Street 1987 | The SteakhouseThis is where the A-list meets the new money. Our Ribeye is the centerpiece of th...
05/15/2026

Next: Wall Street 1987 | The Steakhouse

This is where the A-list meets the new money. Our Ribeye is the centerpiece of the performance, dressed in spiced brown butter and a gorgonzola bearnaise.

05/11/2026

New York, 1987—an era of extraordinary ambition and appetite.

Experience it at Next: Wall Street 1987. Reserve now: www.exploretock.com/next/

Le Cirque’s Pasta PrimaveraIn the 1980s, Le Cirque was the center of the Manhattan social universe. It was the definitiv...
04/29/2026

Le Cirque’s Pasta Primavera

In the 1980s, Le Cirque was the center of the Manhattan social universe. It was the definitive stage for the "Power Lunch," where the culinary standards of modern America were forged.

Its most enduring legacy remains Pasta Primavera. Originally an off-menu experiment, this medley of spring vegetables and cream broke the rigid rules of French fine dining and shifted the New York palate toward the seasonal aesthetic that dominates today.

At Next, we honor this dish. Our tribute to Pasta Primavera captures the balance of decadence and freshness that changed the culinary world forever.

Join us to experience a piece of history. Now accepting reservations on Tock.

A look back at Next: Japan.Our Japan menu was designed to capture a specific time and place—one defined by precision, se...
04/28/2026

A look back at Next: Japan.

Our Japan menu was designed to capture a specific time and place—one defined by precision, seasonality, and grace.

Thank you to our team and our guests for making this one of our most memorable seasons yet.

04/10/2026

New York City, 1987.

The bull is running. The Dow has climbed 44 percent in seven months. On the trading floors of lower Manhattan, a new class is emerging... young, ambitious, flush with cash, and hungry for everything money can buy.

This was the world that gave rise to the power lunch — a concept born in The Grill Room, where Philip Johnson's magnificent brass sculptures caught the light above tables occupied by titans of the era. Across the city, fine dining flourished under new patronage. Le Cirque drew the A-list. Lutèce elevated French cuisine to an art. The Quilted Giraffe became known as “the Studio 54 of restaurants.” Windows on the World offered panoramic views from the 107th floor of the World Trade Center, and Jams on the Upper East Side buzzed with mergers-and-acquisitions men, models, and magnates. A generation of brilliant young chefs — Bouley, Boulud, Vongerichten — arrived in New York to feed them all.

This summer, we take you back to a time when Manhattan ran the world.

Next: Wall Street 1987 begins May 2nd.
Now booking on Tock.

The final month.As the menu comes to a close, we reflect on moments that helped define the experience:Warm bowls of Chaw...
03/26/2026

The final month.

As the menu comes to a close, we reflect on moments that helped define the experience:

Warm bowls of Chawanmushi and crispy Gyoza skirts, floral centerpieces and garnishes, generous sake pours and intentional wine pairings.

Come experience the Japan we saw before it ends on April 26.

Intentional movement.Wagyu au Poivre | pear, trumpet mushroom, kombu
03/20/2026

Intentional movement.

Wagyu au Poivre | pear, trumpet mushroom, kombu

03/18/2026

Next: Japan | The Perfect Bowl of Soba

Tokyo Toast | brioche, cherry blossom, orange
03/16/2026

Tokyo Toast | brioche, cherry blossom, orange

East meets west.Wagyu au Poivre | pear, trumpet mushroom, kombu
03/13/2026

East meets west.

Wagyu au Poivre | pear, trumpet mushroom, kombu

03/11/2026

Next: Japan | Listening Bars and Heavy Metal

A night out in Tokyo offered a different perspective on hospitality.

Record Bar Analog gave General Manager, Kate, a glimpse into what a fully curated experience in Japan meant.

BAUHAUS left Chef Alan Mileykovski in awe of Japan's heavy metal scene.

From the drinks, to the ambience, to the music. Everything was curated to create a lasting memory for our team, a sentiment we wanted to bring back to Chicago.

03/09/2026

Next: Japan | a trip to Arashiyama Bamboo Forest

While dining at Next: Japan,  you will notice your chopsticks are placed horizontally, parallel to the edge of the table...
03/07/2026

While dining at Next: Japan, you will notice your chopsticks are placed horizontally, parallel to the edge of the table.

In Japanese tradition, chopsticks are placed horizontally, parallel to the table’s edge, to create a boundary between the diner and the meal. This placement acts as a bridge, a sign of respect.

April reservations are live.Experience the Japan we lived before the menu ends on April 26.
03/07/2026

April reservations are live.

Experience the Japan we lived before the menu ends on April 26.

03/05/2026

Next: Japan | 7-Eleven, a chef's late night haven

03/04/2026

Mokkiri | a silent gesture of hospitality, symbolizing gratitude and abundance

Begin your experience with a sake pairing when you opt into any of our Japan wine pairings.

03/02/2026

Next: Japan | a trip to Kyoto, finding inspiration in the details

02/25/2026

Next: Japan | The Beauty of Simplicity through Ikebana, the Japanese art of flower arrangement

As guests arrive for Next: Japan, they will find each table preset with florals that honor the art of Ikebana. General Manager Kate Lang was drawn to this traditional art for its intentionality, where asymmetry and negative space are used to highlight the beauty of simplicity. It is a philosophy we carry throughout this entire menu.

Address

953 W Fulton Market
Chicago, IL
60607

Opening Hours

Wednesday 5pm - 10pm
Thursday 5pm - 10pm
Friday 5pm - 10pm
Saturday 5pm - 10pm
Sunday 5pm - 10pm

Alerts

Be the first to know and let us send you an email when Next Restaurant posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Contact The Business

Send a message to Next Restaurant:

Share