Trio Menu at Next Restaurant (Chicago)
I've been visiting one Grant Achatz restaurant/bar per visit to Chicago, starting with Alinea, then The Aviary, The Office, and now, finally, Next. As you may know, the menu at Next changes every few months, and we're not just talking seasonal changes but complete, absolute shift to distinct themes. There had been Modern Chinese, Bocuse d'Or, Chicago Steak, and other themes. This time, since it is the 10th anniversary of Alinea, the theme is Trio. This is the restaurant in Evanston that Grant Achatz was working at when he met and subsequently partnered with Nick Kokonas to open Alinea. The menu thus evokes techniques and dishes that he served 10 years ago at Trio.
This goes back to when they started playing with "neutral flavors" with the hardened sugar chip that adds texture to the dish.
Rock shrimp, cranberry, Meyer lemon, vanilla bean
A simple fried shrimp skewered with a stick of vanilla bean to enhance the aromatic experience.
When we were first seated, we were given a glass of rose. Now, they bring a bottle of housemade bitters that we can add to the rose based on our own taste preferences.
Crab, coconut, ten bridging garnishes
When we were first seated, we were given a glass of rose. Now, they bring a bottle of housemade bitters that we can add to the rose based on our own taste preferences.
Crab, coconut, ten bridging garnishes
