Chef Dave Beran talks Next: Chicago Steak

The chef talks about inspiration for the new menu and putting a Next spin on a classic concept.

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  • Photograph: Martha Williams

    Next: Chicago Steak opens with crudites and bread.

  • Photograph: Martha Williams

    The bread course at Next: Chicago Steak features a bread basket and butter.

  • Photograph: Martha Williams

    The Le Vasseur salad at Next: Chicago Steak is made with frog legs.

  • Photograph: Martha Williams

    The Le Vasseur salad course at Next: Chicago Steak is made with frog legs.

  • Photograph: Martha Williams

    The salad course at Next: Chicago Steak is made with frog legs.

  • Photograph: Martha Williams

    The four available appetizers atNext: Chicago Steak include shrimp cocktail.

  • Photograph: Martha Williams

    The available appetizers at Next: Chicago Steak includes surf clam Siciliano.

  • Photograph: Martha Williams

    The surf and turf appetizer at Next: Chicago Steak is made with mussels and sweetbreads.

  • Photograph: Martha Williams

    The available appetizers at Next: Chicago Steak includes oysters il bronzino with broccoli panzanella.

  • Photograph: Martha Williams

    Next: Chicago Steak includes salmon coulibiac.

  • Photograph: Martha Williams

    Next: Chicago Steak includes salmon coubliac.

  • Photograph: Martha Williams

    Lobster thermidor is on the menu at Next: Chicago Steak.

  • Photograph: Martha Williams

    The steak course at Next: Chicago Steak includes three side dishes and three sauces.

  • Photograph: Martha Williams

    A Brussels sprout side dish comes with the steak course.

  • Photograph: Martha Williams

    The steak course is served with jacket potatoes.

  • Photograph: Martha Williams

    The steak course is served with onions paysan.

  • Photograph: Martha Williams

    A brioche Champage float cleanses the palate before the dessert course at Next: Chicago Steak.

  • Photograph: Martha Williams

    The Norwegian omelette is a baked Alaska dish served at Next: Chicago Steak.

  • Photograph: Martha Williams

    Next: Chicago Steak includes a cheesecake br�l�e course.

  • Photograph: Martha Williams

    The chocolate mint is the final course at Next: Chicago Steak.

Photograph: Martha Williams

Next: Chicago Steak opens with crudites and bread.

Unlike previous Next menus, like the Hunt or Childhood, Chicago Steak is a fairly straightforward theme. If you go to any steakhouse, there will be a salad, shrimp cocktail, wine and a large piece of beef—and you'll find all these things on the menu at Next. So what sets Next’s version of a steakhouse apart?


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Dave Beran, Next’s executive chef, says that “Nick [Kokonas] wanted to do a steakhouse menu for awhile. Nick goes to a lot of steakhouses and thought we could put a fun, interesting twist on it. We started focusing on an earlier era of a steakhouses, somewhere between the 1930s and 1950s.”


To do that, Beran and the team looked to classic Chicago restaurants like the Pump Room, and drew inspiration from the New York steakhouses that inspired Chicago restaurants of the time. They read old menus and books and looked at Delmonico’s, Peter Luger and other classic New York steakhouses, which Beran says “inspired the trends that led to the Chicago steakhouses to become what they were. In order for the Chicago steakhouses to thrive, they had to get inspiration from somewhere, so we looked at where they came from.”


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