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'Food & Wine' Entertaining Showcase Lets Guests Sample Impossible-to-Book Restaurant

Guests at the Food & Wine event got to sample a dish from Next's "Paris 1906" menu. Photo: Galdones Photography/Food & Wine

Guests at the Food & Wine event got to sample a dish from Next's "Paris 1906" menu.

Photo: Galdones Photography/Food & Wine

On Monday night, Food & Wine hosted its annual Entertaining Showcase at the Museum of Contemporary Art. True to its name, the walk-around tasting offered wine and sample-size menu items from several local restaurants, including one that most guests were eager to try.

Next, a six-month-old spot from chef Grant Achatz, does not accept reservations. To dine at the West Town eatery, guests must score tickets—a not-exactly-easy feat. Potential customers are notified by email when tickets open up; when they do, they are typically snapped up within seconds. The restaurant's menu is also unconventional: It changes every few months to reflect not a season but a particular theme, which has ranged from “Tour of Thailand” to the current “Childhood,” which uses lunch boxes as serving vessels.

At the Monday night event, the restaurant served a dish from the “Paris 1906” menu. The item, which chefs described as truffled egg custard with salted cod, was served in an eggshell. Achatz was named one of Food & Wine's best new chefs in 2002.


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