Two words: total redemption.
The menus at Next have always been interesting. That’s no question. Some of them, however, have been more successful than others in regards to flavor and overall diner satisfaction. Might I be so bold to say BEST MENU YET!
The menu is an exercise in not only meat, but techniques that surround ‘the hunt’ in general, such as methods of preservation like smoking, drying, curing and pickling. It includes plenty of non-meat driven dishes like the roasted hen of the woods mushrooms and consommé in the first course and an amazing mousse made from a “catch of the great lakes”.
In all, it’s absolutely flavorful and delicious while keeping its ‘wacky’ factor. In my opinion, that’s when Next’s menus are the most successful.
A little nip from a flask never hurt anyone. In fact, I think it’s necessary on a hunt.
Five different bites of “charcu-tree”. Get it? Charcuterie on a tree. (PS. You can have my elk jerky.
I’ve had enough of that in my lifetime. Sorry Dad.)
The cellar aged carrots and onions were so full of flavor and texture!
A little drama for the table…
The sturgeon with caviar sauce was to die for, as you might imagine. Rich, buttery and decadent.
The woodcock was one of my least favorite courses. But hey, the can’t all be the best thing on the menu.
I really liked the presentation of the squab. Individually plated were the legs, breast and breadcrumb/brain stuffed heads. Another plate was presented to the table with the roasted carcasses. My pa would have appreciated that. It’s his favorite part of the bird. (I guess I thought of him often during this meal. Scroll down to see why;)
These are tiny pieces of buffalo that you cook at your table on a hot stone. Meh.
They’re so tricky! This marrow dish isn’t actually marrow at all. It’s the first dessert course…. something similar to creme brulee but in a bone.
I also enjoyed the maple lollipop. Poured out onto ice, the maple solidifies onto a stick as you roll it up. Fun and tasty!
Here’s a pic of my pa. Does this explain anything?