Next - Paris 1906

Looking out from inside

So there are some experiences in life you just need to take.  I happened to fall into one of those experiences last night.  A friend sold his tickets yes tickets not reservations to the new restaurant in the city called Next and myself and a few friends bought them.  I was so excited to go to this restaurant I didn't care what the cost was.  It is by far the most expensive meal I have ever had at $172 and I am already looking forward to the next menu which rumor has it is Thailand 2030.  Next is the latest restaurant by Grant Achatz who also created Alinea, the #6 restaurant in the world, which has lots of hype.  I first heard of Next in the Redeye back before it even opened in an article about hotels not knowing how to send tourist to the restaurant.  With all of that said I feel pretty happy to have been fortunate enough to take part in the inaugural menu at what is sure to be a long lasting world famous restaurant.

First off the atmosphere is awesome.  Maybe its because we are young but the staff is so friendly and fun, they joke around with us and just make for a very happy upbeat experience not just another meal.  The theme for the first menu at Next is based off the Ritz hotel that opened in Paris, France in 1906.  The story talks about how the restaurant inside the Ritz became a fashion and social event for the upper class.  The dishes that are served at Next are the same that were served at the Ritz in 1906 using the recipes of Auguste Escoffier only modified to plate them rather than have them on a grand buffet as they were served in 1906.

Menu and the story

After the champagne (Château d' Orschwir Crémant d'Alsace Brut) is served the Hors d'Oeuvres are brought to the table.  It is a splendid display for the four of us to enjoy.

Hors d'Oeuvres tray

Oeuf Benedictine, Quail egg, Foie Gras Torchon, Pork Rillette,
minus Mushroom Duxelle wrapped in Leak (I eat it already)

After the first course was complete and the table cleared we joked a bit more with our waiters as they served us the second wine as well at the turtle consomme (fancy word for soup apparently)

Domaine de Montbourgeau l'Etoile 'Cuvée Spéciale', Jura 2005

#907 Portage a la Totue Claire - Turtle Consomme with
a mixture of onions, celery, carrots and parsley

Just as before the second course is cleared away and more wine is brought to the table to start our third course.

Olivier Merlin 'La Roche Vineuse', Macon 2009

#1950 Fillet de Sole Daumont - Sole fillet, crawfish mousse,
fried crawfish, stuffed mushroom all in a toasted butter

Course four is now presented to our table along with yet another wine!  If this is what the chicken I cooked tasted like I might actually really enjoy chicken.

#3130 Suprêmes de Poussin - Chicken cutlets topped with foie gras,
cucumbers filled with chicken mousseline wrapped
with cured pork belly and topped with dill

Chateau de la Liquiére 'Les Amandiers', Faugéres 2009 

The wines are coming faster then we can finish

Onto the main course, course number five.  For this course we have yet more wine as well as the most amazing potatoes I have ever had and some succulent duck made on a duck press.

Domaine Brusset 'Les Travers', Cairanne 2006

#3476 Caneton Rouennais à la Presse - roasted and pressed
duck in reduction of cognac, red wine, and jus

#4200 Gratin de Pommes de Terre à la Dauphinoise -
Potatoes baked in cream and butter and cheese

Course six is much lighter after the duck and potatoes but certainly no less tasty.  The salad was simply amazing and the presentation was awesome.  This was the only course not served with wine.

#3839 Salade Irma - Asparagus tips, cauliflower, radish, an edible
nasturtium flower with a lemon dressing, tarragon and chervill

The next course , course seven, starts the deserts.  Also served with another wine.  I think this might have been the best wine pairing because the port went so well with the bombe ceylan.

Graham's 10 year Tawny Port

#4826 Bombe Ceylan - coffee and vanilla rum ice creams encased in
chocolate garnished with macerated cherries and mint

We have finally reached our final course of number eight.  I am so full now but the candies they place on our table are just so delicious looking I can not resist.  This course is continued with the port from the eighth course as well as fresh pressed coffee with brown sugar and cream.  These were some of the best deserts I have ever had in my life.  The caramel was so sweet and rich and the pistachio nougat was so tasty.

Mignardises - beet fruit pate, pistachio nougat, and salted caramel

French Press Coffee with brown sugar and cream

Yes I know this is a little pricier and not the average meal but the experience was so worth it.  In all we had eight courses of food and six courses of wine.  We were all so stuffed and happy with this meal!  We finished our coffees and talked with the restaurant tried to get us a cab.  Being where they are on Fulton Market is a bit difficult to get cabs.  After we waited a little bit they came to our table to tell us our transportation had been arranged.  Little did we know that our waiter would be our transportation.  He drove us all home.  It was a perfect end to a perfect dinner.  We joked with the waiter about how we were the fun table that enjoyed the experience so much.  It was well worth everything I paid.  I am looking forward to what menus will come in the future.

It is very interesting how this restaurant works.  The website is very basic yet they are very active on both Facebook and Twitter.  It is a restaurant with a price point that most of the times would never be on Facebook let alone use it to sell tickets and spread word about the restaurant.  Maybe social media is really here to stay and will make a much larger impact then just on our social lives but perhaps the way business is done in the future.

A look at the dining room

Myself with one of our waiters, Wes (not the one who drove us home)