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Abbondanza rules the day at Next restaurant's Italia menu. My review:https://www.chicagotribune.com/dining/ct-food-restaurant-review-next-italia-0529-story.html …
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Next: Italia reservations now available! And only 2 weeks remaining to try Next: Silk and Spice. Either way, don't miss out.https://www.exploretock.com/next/
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Reservations for Next: Silk & Spice are now available on Tock. Join us for a culinary exploration inspired by the ancient network of trade routes from over 2,000 years ago.https://www.exploretock.com/next/
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Next 2019 Season Tickets go on sale to the public today at 10am CST. Silk & Spice Italia José Andrés: World Central Kitchen https://www.exploretock.com/next/ We look forward to another amazing year at Next!
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Reservations for Next: Alinea 2011-2015 are now available! Visit http://exploretock.com/next/ to book.
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PB & J: Peanut, bread, grape. Currently featured on the Next: Alinea 2005-2010 menu, reserve your experience today. (http://bit.ly/NEXTOCK )pic.twitter.com/Z4AdsBSLfx
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Crème de Caviar Moulées: melon, vin jaune, pine nut. The opening course featured on Next Restaurant’s French Cuisine Classique menu. (http://bit.ly/NEXTOCK )pic.twitter.com/VnUyTIWNwl
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Tables available this week for the Alinea: 2005-2010 menu at Next. Reserve this unique, retrospective menu now at https://www.exploretock.com/next/ We look forward to welcoming you.pic.twitter.com/NYoSsShh9G
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The “Mary Poppins” course featured on the Next Hollywood menu; compressed melon filled with menthol pâte de fruit, and paired with Fernet. (http://bit.ly/NEXTOCK )pic.twitter.com/Fsu7ZLdXkm
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Hot Potato Cold Potato: Black truffle, parmesan, served in a paraffin wax bowl. Currently featured on the Next: 2005-2010 menu. (http://bit.ly/NEXTOCK )pic.twitter.com/bVbVOIsgdL
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Congratulations to the team at Next for their four star review of the "Alinea 2005-2010" menu. Reservations for this menu are available through Sunday, September 30th (https://trib.in/2KlJdm1 )
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Heart Of Palm in five sections, currently featured on the Next: Alinea 2005-2010 menu. (http://bit.ly/NEXTOCK )pic.twitter.com/U1yM6exP13
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Orange: Olive oil, almond, and picholine olive. Currently featured on the Next: Alinea 2005-2010 menu. Tickets currently available on Tock. (http://bit.ly/NEXTOCK )pic.twitter.com/3WOUsyYBEx
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Tomato: Balloon of mozzarella, many complementary flavors. Currently featured on the Next: Alinea 2005-2010 menu, tickets available on Tock through August 18th. (http://bit.ly/NEXTOCK )pic.twitter.com/iayuQwV9fh
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#TBT: The “Ratatouille” course from the Next: Hollywood menu. Classic flavors of byaldi plated on an antique copper mousetrap. The dish consists of marinated squash, zucchini, and eggplant that sit delicately in a tomato tart. (http://bit.ly/NEXTOCK )pic.twitter.com/fmwnDe0xFN
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Join us for Next: Alinea 2005-2010, the menu goes live tomorrow June 30th, 2018. Tickets are now available on Tock through August 12th, 2018. (http://bit.ly/NEXTOCK )pic.twitter.com/O1RUg33FSu
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Tickets for the Next: Alinea 2005-2010 menu are now available on Tock. We invite you to share in part one of our two-part retrospective exploration of Alinea's cuisine. (http://bit.ly/NEXTOCK )
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Hearth roasted sunchoke bread, currently featured on the Next: French Nouvelle menu. (http://bit.ly/NEXTOCK )pic.twitter.com/Jdv4YdQe9g
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Wild turbot, shellfish, water chestnuts, and hyacinth vapor, featured on the Alinea 2005-2010 retrospective menu. Next is currently looking to expand its team, click the link in post for more information. (http://bit.ly/nexthiring )pic.twitter.com/QZyi5ke0rl
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Poussin studded with spring garlic and served with flavors of carrot and morel mushrooms. Join us for Next: French Nouvelle. (http://bit.ly/NEXTOCK )pic.twitter.com/TZ6RZG3tz8
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