Next Restaurant

Next Restaurant

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

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 earliest 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 w**e or beverage pairings? Standard w**e pairings consist of w**es chosen to complement our multi-course tasting menu. Reserve pairings are predominately vintage and rare w**es focusing on small niche producers in classical regions. Our Ultra pairing consists of the rarest w**es 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 w**e pairings may consist of other types of alcohol. Typically we do not serve b**r and cocktails a la carte, although they may be part of our pairing progression.

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

09/29/2026

All collections begin with anticipation.

Next Fashion | Desire

Photos from Next Restaurant's post 09/26/2026

In 1937, Elsa Schiaparelli and Salvador Dalí combined surrealist art with haute couture to create the legendary Lobster Dress, blurring the boundary between everyday items and the runway.

This course inverts their iconic collaboration. A grilled langoustine replaces the original lobster, resting on light coconut foam that mimics sheer organza. Avocado emulsion, tomatillo relish, and cashew granola provide texture and dimension beneath the surface.

Next Fashion | Vision. Reservations available now.

https://www.exploretock.com/next

Photos from Next Restaurant's post 09/24/2026

True creation demands a rejection of what came before. When visionaries like Jean Paul Gaultier, Comme des Garçons, and Ed Hardy brought tattoo iconography to the runway, they shattered the conventional boundaries of luxury.

This course brings that same subversive spirit to the dining room. Delicate poached halibut rests in a sunchoke sauce alongside a black olive gastrique, topped with a crisp taro chip featuring intricate tattoo art.

Next Fashion | Rebellion. Reservations available now.

https://www.exploretock.com/next

Photos from Next Restaurant's post 09/21/2026

As garments take form in the atelier, embroidery and embellishment tell the story of the piece. Richly woven textiles like brocade have long served as symbols of wealth, craftsmanship, and technical innovation.

This course translates those intricate patterns directly onto a sheet of brocade pasta, mirroring the custom porcelain charger beneath. Hidden underneath is a rich wild mushroom ragu, complemented by spinach, brown butter hazelnuts, and a splash of Madeira.

Next Fashion | Embellishment. Reservations available now.

https://www.exploretock.com/next

Photos from Next Restaurant's post 09/19/2026

Scent remains one of the most powerful triggers of human memory, immortalized by iconic creations like Chanel No. 5. Rather than recreating the fragrance itself, this final course interprets its architectural composition through delicate layers of flavor.

Bright top notes emerge through ch*****ne gel and frozen jasmine pearls spritzed table side with Jasmine Verte Liqueur. Deeper base notes unfold in a warm honey and brown butter glazed brioche donut filled with peach jam, ricotta cream, and candied almonds.

Next Fashion | Memory. Reservations available now.

https://www.exploretock.com/next

Photos from Next Restaurant's post 09/15/2026

Every collection begins long before a garment hits the runway. It starts with anticipation: the quiet thrill of acquisition, where pursuit and unboxing become an art form in themselves.

Presented inside a red jewelry box, the opening statement reveals pleated chips filled with dry-aged New York Strip tartare, pomegranate molasses gel, and charred scallion vinaigrette. Finished with grape leaf yogurt and minced kalamata olive for a bite that is well worth the anticipation.

Next Fashion | Desire. Reservations available now: https://www.exploretock.com/next

09/14/2026

Ten courses inspired by the history, craft, and rebellion of fashion.

From Schiaparelli surrealism and Madame Grès drapery to Hermès craftsmanship and Chanel No. 5 notes, this is a feast for those who believe style is felt, lived, and tasted.

The runway is open. Reservations for Next Fashion are available now.

Photos from Next Restaurant's post 09/12/2026

Inside the mind of the designer: embellishment.

Next’s Fall/Winter Collection opens September 5.

Now booking: https://www.exploretock.com/next

09/10/2026

Where haute cuisine meets haute couture.

This fall, we’re partnering with Mood Designer Fabrics to bring the atelier to the kitchen.

More to come.

NEXT FASHION X MOOD FABRICS

09/06/2026

The Fall/Winter 2026 Collection is now open.

Be the first to walk the runway with us.

Link in bio.

Photos from Next Restaurant's post 09/06/2026

Inside the mind of the designer.

Course 7: Rebellion.

Next’s Fall/Winter Collection is now open.

Now booking: https://www.exploretock.com/esmero

Photos from Next Restaurant's post 08/31/2026

Inside the mind of the designer.

Course 5: Textile.

Next’s Fall/Winter Collection opens September 5.

Now booking: https://www.exploretock.com/next

Photos from Next Restaurant's post 08/24/2026

The final week.

Next: Wall Street 1987 ends this Sunday.

Reserve now via link in bio.

07/30/2026

A dessert that defined an era of fine dining in Manhattan.

Baked Alaska | chocolate pave, pistachio gelato, strawberry meringue

Experience it at Next: Wall Street 1987 before the menu ends on August 30.

Photos from Next Restaurant's post 07/10/2026

Next: Wall Street 1987 | Intermezzo

Late-eighties finance moved at a breathless pace, where fortunes turned in seconds. When the drama peaked, the city's power players knew the value of a momentary pause to regroup.

This course delivers a sophisticated reprieve designed to reset the senses. It features a concentrated bite of white peach and bergamot sorbet accented with apple, lemon zest, and citrus lace, paired alongside a refreshing glass of distilled peach and basil soda.

Take a brief recess, make a reservation today: https://www.exploretock.com/next/

Photos from The Alinea Group's post 07/06/2026
Photos from Next Restaurant's post 06/30/2026

Next: Wall Street 1987 | Greed is Good

In 1987, Gordon Gekko defined a generation with three words: greed is good. It was an era obsessed with maintaining a meticulous facade of absolute perfection and control—until unbridled indulgence inevitably pushed it too far.

This course mirrors that exact tipping point. The pristine chicken kiev transforms the moment it is cut, shattering the exterior to release a gluttonous sauce of butter and chicken blanquette. The rich flood spills across the plate, drowning fried broccolini florets, charred lemon, and sharp mustard greens.

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

Photos from Next Restaurant's post 06/27/2026

Next: Wall Street 1987 | Crash and Burn

October 19, 1987: Black Monday. The Dow plummeted 508 points. Entire fortunes vanished in a single trading session. But while the exchange floor fractured, the late-eighties appetite for luxury refused to halt.

This course brings the spectacle of the crash straight to the table. The performance ignites a strawberry meringue, eventually extinguishing to reveal a classic pairing of pistachio gelato and rich chocolate pavé, finished with a cocoa nib crumble and raspberry coulis.

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

Photos from Next Restaurant's post 06/24/2026

Next: Wall Street 1987 | The Power Lunch

During the late eighties, the power lunch became a cornerstone of New York business culture. At landmark institutions like The Four Seasons, the corporate world stepped away from the trading floor to mingle over martinis and shrimp cocktails.

This dish is a nod to that iconic moment in time. The plate features a tiger prawn with a cocktail sabayon and grated horseradish, finished with pickled celery, lemon, and mache.

Now booking: www.exploretock.com/next/

06/20/2026

Intermezzo | Bergamot, peach, basil

Next: Wall Street 1987. Now booking.

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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