It’s “And now for something completely different” three times a year as Grant Achatz shape-shifts the identity of his stunning culinary adventure. Executive chef Dave Beran’s 14th menu, Tapas, grew out of his and Achatz’s tour of the finest tapas and pintxos bars in Barcelona and San Sebastian. Offerings may be as intricate as octopus with charred eggplant and fennel in liquid foam or as simple as translucent slices of jamón Ibérico de Bellota. Servers bubble with enthusiasm. The French Laundry menu ends 2016 with a flourish. Whenever you go, expect enthusiastic service. Buy tickets at nextrestaurant.com.
Dishes We Liked
(All dishes are part of a tasting menu.) Pork belly braised in romesco sauce, flamed and charred; crispy dried cod with brandade; ribbons of asparagus and cuttlefish topped with crumbled dried Spanish chorizo, manchego cheese, bread crumbs, and egg yolk; Spanish omelet; large red Spanish shrimp with globules of strawberry and fava on a driftwood; Basque-style cheesecake
Dish Flash: "Next and Aviary: Two Chefs, Eight Questions" November 2010