Jonathan Gold is the Pulitzer Prize-winning food writer for the Los Angeles Times. This week he leaves LA to visit Next, Grant Achatz and David Beran's James Beard award winning restaurant in Chicago.
953 W Fulton Market
Chicago, IL 60607
He describes it as "every chef's dream restaurant" because the menu concept changes every three to four months. On a recent visit the menu was focused on tapas, but previous incarnations have explored everything from Chinese food to vegan menus. Jonathan says it is one of his favorite restaurants in the country, but also one of the most hard-to-get reservations.