This week, Eater Chicago brings you a five-part mini series, where we take you on a video journey through Grant Achatz's Next and The Aviary, two of this year's most-buzzed-about openings in America.
In part 2, Next executive chef Dave Beran takes us on a tour of his kitchen, where the team meticulously prepares food for the evening's service. From pressing about 40 duck carcasses a day to utilizing jars filled with colorful spices for dishes or inspiration to taking apart incredibly fresh crawfish sourced from a Louisiana purveyor that will go into the fillet de sole daumont, one of the courses on the Paris 1906 menu, there's clearly no shortage of things to do.
Tune in tomorrow when we pop inside the still-unopened lounge, The Aviary.
· Next Restaurant's Paris 1906 Menu in Pictures
Thanks to Sky Full of Bacon's Michael Gebert who worked with Eater to create the videos.