Next: The World’s 50 Best

September 17th, 2017
Chicago, USA
4 Stars, Chicago Tribune

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Next: The World’s 50 Best Menu

I can only think of one restaurant in the world that would enjoy challenging themselves so much that would think of making a menu gathering recipes together and collaborating with most restaurant of the prestigious World’s 50 Best list.

‘Next’, the ever-changing restaurant in Chicago from Chef Grant Achatz and led by talented Chef Jenner Tomaska and team created a unique and ‘one-in-a-life time’ menu that transports you, dish by dish, to each specific restaurant around the world. From Spain to Denmark and from Lima to Singapore, the team at Next reached out to numerous restaurant around the world and with no surprised most of them responded positively sending recipes, videos, ingredients and even service pieces.

This is your one chance to experience 18 dishes from The Best Restaurants in the World all in one place. Next: The World’s 50 Best.

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View from the Kitchen Table at Next Restaurant

Quique Dacosta

The first course the night came from Denia, Spain. Quique Dacosta holds 3 michelin stars and is placed at No 62 in the world’s 50 Best. ‘The Rose’ seats at the middle of the table as a centerpiece, hiding ribbons of apple and pomegranate that that are meant to be enjoyed as your first bite of the night with the help of golden tweezers. Surprising, fun, delicious… the tone of the meal is set… and it’s great!

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‘Rose’, apple, pomegranate

Geranium

The Second course comes from Denmark courtesy of 3 michelin star and No 19 in The World’s 50 Best list: Geranium. Rasmus Kofoed, the only Chef in history to ever won bronze, silver, and gold at prestigious Bocuse d’Or competition shared his Jerusalem Artichoke recipe with walnut and rye which was beautifully arranged at the center of the table under a bed greens and moss as it is usually found at the nordic restaurant.

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Jerusalem Artichoke, walnut, rye

Mugaritz

The third course of the night brings us back to Spain where Chef Andoni Luis Aduriz (2 michelin stars and No 9 at The World’s 50 Best) creates a techno-motional menu that is meant to fill the souls and play with your emotions. Oyster and radish flowers are are set on top of an ice sphere and with no cutlery provided, it encourages our interaction by holding the sphere with two hands and giving it a big kiss… hence the name ‘An Oyster’s Frozen Kiss’

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‘An Oyster’s Frozen Kiss’, oyster, radish flowers
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‘An Oyster’s Frozen Kiss’ from Mugaritz in San Sebastian

Eleven Madison Park

The Best Restaurant in the World by the World’s 50 Best list (and also 3 michelin stars) not only provided the recipe of it’s ‘Eggs Benedict’ but also sent all the flatware for the team at Next to creat the dish exactly as it is in New York. Rich and creamy this dish is decadent and playful at the same time.

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‘Eggs Benedict’, caviar, asparagus, ham

Central

The Best Restaurant in Latin America and No 5 at The World’s 50 Best List it is led by Peruvian Chef Virgilio Martinez and explores the biodiversity of Peru through a menu of altitudes. ‘Marine Soil’ is an example of the 0m altitude showcasing sea urchin, jicama and razor clams.

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‘Marine Soil, sea urchin, jicama, razor clam

Mirazur

Chef Mauro Colagreco leads the Kitchen at Mirazur in Menton, France. At No 4 at the World’s 50 Best List and holding 2 michelin stars, chef showcases his Argentine-Italian heritage with mediterranean flavors in his ‘Squid’ bagna cauda dish with artichoke and squid ink.

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Estela

Bison tartare and sunchoke is served center table as you would get it at New York City’s Estela by Chef Ignacio Mattos. Unpretentions and fun place where great food and wine is shared in a great environment. (No 66 at The World’s 50 Best List).

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‘Tartare’, bison, sunchoke, toast

Blue Hill at Stone Barns

At No11, Dan Barber’s Blue Hill at Stone Barns is the 2017 ‘highest climber’ at The World’s 50 Best List . Field to table and farm driven, Dan Barber went above and beyond and not only sent the recipe of his Badger Flame Beet but also sent the seeds so the Next team can grow them in time for the menu release.

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Badger Flame Beet of Blue Hill at Stone Barns

Osteria Francescana

The best restaurant in Europe and No 2 at The World’s 50 Best list, Massimo Bottura draws inspiration from art and music to create contemporary Italian cuisine at his 3 michelin star restaurant in Modena. Often playing with traditions, chef and team shared their ‘Riso Cacio e Pepe’ which was generously adorned with table side truffles.

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Riso Cacio e Pepe’ with Parmigiano Reggiano.
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Chef Jenner Tomaska shaving truffles for the Riso Cacio e Pepe

Restaurant Tim Raue

Located in Berlin at the No 48 in the World’s 50 Best list, Tim Raue fusions Asian flavors with Western ingredients. Holding 2 michelin stars, the langoustine with wasabi is one of the greatest examples of his cuisine.

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‘Langoustine’ with wasabi, mango and thai vinaigrette from Restaurant Tim Raue in Berlin, Germany

De Librije

Chef Jonnie Boer has been influential for Dutch cuisine for the past twenty years and De Librije in the The Netherlands is the major expression of the country’s gastronomic experience with 3 michelin stars and at No 34 at The World’s 50 Best list. The Monkfish with aubergine and fermented peppers is a great expression of his culinary vision.

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Monkfish with aubergine and fermented peppers from De Librije in The Netherlands

Quintonil

Modern Mexican cuisine with emphasis in local and greens, Jorge Vallejo stands at No 22 at The Worlds 50 Best list and the ‘Vuelve a la Vida’ which translates to ‘bring me back to life’ is a great examples of the a classic Mexican dish through the eyes of a visionary.

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‘Vuelve a la Vida’, scallops, beef tongue, salsa bruja from Chef Jorge Vallejo at Quintonil in Mexico City

Noma

A restaurant that needs no introduction and currently undergoing a renovation, Noma is set to re-open soon and this is the closest we can get to it in the USA. King Crab with outstanding umami flavors from the one month fermented beef garum.

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King Crab with beef gram and hen’s egg yolk from Rene Redzepi at Noma in Copenhagen

Attica

At No 32 at The World’s 50 Best List and best restaurant in Australasia, Chef Ben Shewry is the ambassador for Australian gastronomy showcasing culture, local products, and wildlife at his restaurant Attica in Melbourne. The ‘all parts of the pumpkin’ opened our eyes to everything that is possible with just one humble ingredient.

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‘All Parts of the Pumpkin’, skin, seeds, flesh
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All Parts of the Pumpkin

Next Restaurant

One of the most innovative and creative restaurants of our times. ‘Squab Chaudfroid’ draws inspiration from Chef Tomaska affinity to classic French cuisine .

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‘Squab’, parsnip, almond, lavender from Jenner Tomaska at Next Restaurant in Chicago

Restaurant Andre

French Nouvelle cuisine located in Singapore, chef Andre Chiang’s ‘Octaphilosophy’ is the center of inspirations for his multi course menu at his 2 michelin star restaurant. At No 14 in the World’s 50 Best list, the dish called ‘Memory’ is a great example of one of the eight elements that are core to his philosophy.

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‘Memory’ with foie gras, black truffle and chives

Relae

Noma alumni, Chef Christian Puglisi holds 1 michelin star and sits at the No 39 at The World’s 50 Best list for his approach to flavorful new nordic cuisine as shown in apples with chanterelles dessert.

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‘Apples’ with chanterelles dessert from Chef Christian Puglisi at his restaurant in Copenhagen

Alinea

The restaurant lead by Chef Grant Achatz brought back to life one of the desserts that shaped modern gastronomy in the USA and the world. “Chocolate” painted and eaten from the table.

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‘Chocolate’, blueberry, yogurt. Painted on the table. Eaten from the table.
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‘Chocolate’ Art
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amazing time at Next World’s 50 Best

Have you been been to Next Restaurant? or have you tried any of the restaurants showcased in their World’s 50 Best menu?

Memories of a gourmand

Committed to bring people together at the table through food and drinks. I love to travel the world to find the most amazing experiences.

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