Shelby Calvert

You have to approach Next as an experience. It will make the ticket prices easier to swallow. The experience is one that will involve all your senses (sight, sound, aroma, taste, mouthfeel, and even time) as well as your relationship with your dining companions. You have to enter with an open mind, but the dishes are not as experimental as their sister restaurant Alinea. Each dish comes with a presentation by the server describing the dish's ingredients as well as the chef's inspiration, what the chef is trying to convey to the diner, experience wise, and a suggestion on how to best enjoy the dish. I suggest you taste each part individually (sauces, dish components) before mixing the components together. Don't forget to drink your beverage of choice (there is typically a non-alcoholic pairing, standard wine, and reserve wine pairing). The beverage is also part of the course. Take each course one at a time and discuss what you like and dislike, what works, and what didn't. As I mentioned before, your choice of dinner companion(s) makes a big difference here. If you go with someone with a limited palate or one that doesn'tmatch your own, you will find yourself not enjoying your experience or not enjoying your relationship. Not every course will work. I've had some terrible courses and foods that just did not work (like fried maple leaves in the Kyoto menu). But overall, we always look forward to the future season menu. The menu changes 3-4 times a year and is always based on an inspirational theme or locale. The service is top notch from the time you purchase your tickets to when you are handed your keys from the valet. They do keep a file of each diner and any food allergies. We joke that ours says, "They eat slowly" but hey, if I'm spending this much money, I want my experience to last.