JoelF wrote: Next's is "Thai Street Food 2060" or something like that. Time travel is expensive.
JoelF wrote:Vitesse98 wrote:I've never been to Arun's and am sort of ambivalent of going to Next's version of Arun's. Especially given the number of incredible untried Thai dishes I can get around the city for the price of a ticket.
Arun's goal is high-end Thai.
Next's is "Thai Street Food 2060" or something like that. Time travel is expensive.
David Hammond wrote: . . . this Thai menu seems not (at least based on what I've read so far) to be linked to a historical period.
Siun wrote:The photos are quite tempting ... and I kept grinning at the last two with the coconut ...
I'm not sure that the point of Next is to compete with <name your favorite Chicago or elsewhere Thai> but for us to get to see what Achatz and team make of the flavors ... I like the idea of that team having a play with a different cuisine and letting us taste the results.
nick.kokonas wrote:We have uploaded a software update to a test server... this should address some of the tech issues that users have complained about -- though not the major one of tickets going faster than clicks.
Likely we will sell the first weekend of tickets tomorrow, then follow that with the rest of the season.
Tickets will likely go on sale for Friday through Sunday tomorrow afternoon. We will follow with the rest of the season shortly thereafter. We have made an update and improvements to the software and hope that the user experience has greater clarity -- though if it goes as quickly as Paris that creates frustration that we cannot alleviate.
Siun wrote:TCK - you ignore the option that people may care a lot about Thai, go out of their way to get it but *also* enjoy seeing what these particular chefs do with it. It's not an either/or situation at all ... and instead I see it as another way to honor the genre.
K.D. wrote:Nick - I was actually curious if you were going to have a shellfill-free option for those of us with allergies for the Thai menu as you did the Paris 1906?
I know there are a lot of bases that contain shellfish products, so it may not be as simple of a switch as just changing the main protein. If you do, this could be beyond wonderful for those of us who have to avoid a lot of Asian kitchens for safety reasons.
mattshafferHP wrote:My hopes for the next menu (no pun intended) are that they can be a little more consistent ( I went on consecutive nights with vastly different results) and that they can keep the salt levels down. I will probably give it a shot on one night, of course it will probably be from someone else's reservation as I still awaiting my first invitation even though I signed up practically the first day.