Here’s hoping you've already signed up for e-mail updates for Next on the official site. Grant Achatz and Nick Kokonas just sent an e-mail out to subscribers saying that people who signed up will get access to the first available
reservations tickets before any are available to the public. Not sure if this will help, but if you haven’t already signed up, perhaps now is a good time to do so. Either way, the e-mail also gave out some updates about what has been happening at the most anticipated restaurant of the year.
Though February was the projected opening date, the restaurant is still waiting on “final approvals from the city,” so it’s not quite ready. Otherwise, Achatz and Kokonas explain that everything is “proceeding smoothly,” as the “the kitchens are nearly complete, the walls are nearly closed, and the decorative touches will begin soon.”
The build-out grew in size as it went along. Next features “not only a state-of-the-art open kitchen, but also a full basement prep kitchen, a polishing room, a wine room, and even our own linen washing and pressing facility.” Sounds fancy.
There was also some news about Aviary. It will feature three cocktail shaker dispensers, which will hold 175 shakers, so “chefs will not be washing shakers or glasses in between creating drinks.” The space will also feature an “ice room,” an “‘Office’ bar”, and “other surprises.” We figure that the "ice room," will be where they make the ice. Otherwise, we have no concept of what the 'Office' room will be. Any ideas?