Dave Beran
Dave Beran

Dave Beran

Restaurant: Next Location: Chicago Why He's Amazing: He completely reimagines his restaurant every four months, creating a brand-new dining paradigm. Working with Grant Achatz, Beran exhaustively researches different themes (Paris, 1906; Kyoto; vegan; childhood), then ingeniously brings those themes to life. Quintessential Dish: The Bocuse d'Or menu in fall, 2013, featured Michigan brook trout (including its crispy fried spine) served with coddled eggs, spheres of olive oil curd and gold leaf. Culinary School: Self-taught. Restaurant CV: Alinea, Tru, MK the Restaurant, Chicago; Latitudes, Howard City, MI. Where the Idea for Next Came From: "One night Chef [Beran always refers to Achatz as 'Chef'] cooked a bistro-style duck breast. The next night, he cooked a simple Italian dish. Nick Kokonas [Alinea's co-owner] asked, 'Why can't we open a bistro, or a trattoria?' Chef said, 'The problem is, we'll get bored.' Then the thinking became, What if when we got bored, we could change it up, start something else?" Scoring a Seat at Next: Instead of making reservations, customers log onto Next's website and buy tickets, just as one would for a flight, a concert or a play. Prices vary, based on the menu and time (tickets for off-peak hours are cheaper than those for prime time).
Chef Dave Beran loves the meaty combination of lamb and olives; not only does he slather a butterflied leg with olive-spiked butter before roasting, but he also serves a little extra butter at the table. Slideshow: More Lamb Recipes 
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Chef Dave Beran makes this couscous with crumbled cauliflower florets that he roasts so they're toasty and tender. Topped with cheesy panko, the dish is a good match for Savennières, the full-bodied white from the Loire Valley. Slideshow: More Couscous Recipes 
Chunky Olive Butter
Rating: Unrated
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Laced with chopped olives and some mustard and herbs, this butter is wonderful served with just about any roast meat as well as rice. Slideshow: More Olive Recipes 
Autumn Oxtail Stew
Rating: Unrated
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Chef Dave Beran adds warm spices — cinnamon, peppercorns, and juniper — to punch up his hearty stew. He also adds pears and apples, which give the stew a lovely fruitiness and make it especially good with Oregon Pinot Noir.
The nut frying oil is the secret to the dressing for this colorful salad, a mix of red and Belgian endive, grapefruit sections and shaved cheese. Chef Dave Beran created the dish to pair with New Zealand Sauvignon Blanc. Slideshow: More Main Course Salad Recipes 
The tender beef, spicy shishito peppers, pungent blue cheese and smoky lemon-dressed salad are incredible together. Chef Dave Beran tailor-made the dish to go with peppery Malbec from Argentina. Slideshow: More Steak Recipes 
Chef Dave Beran loves the combination of Champagne and potato chips. For this dip, he took inspiration from the classic French butter sauce beurre blanc, spiked with shallots, wine vinegar and herbs. 
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Chef Dave Beran created this wonderfully indulgent vegetarian dish of roasted sweet squash topped with just-melted burrata. It's fantastic with a lush Chardonnay. Slideshow: More Squash Recipes 
Celery Salt
Rating: Unrated
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Serve alongside chef Dave Beran's decadent crème fraîche dip and salt-and-vinegar potato chips. Slideshow: More Salt Recipes 
Chef Dave Beran loves the combination of Champagne and potato chips. For this dip, he took inspiration from the classic French butter sauce beurre blanc, spiked with shallots, wine vinegar and herbs. 
Chef Dave Beran created this wonderfully indulgent vegetarian dish of roasted sweet squash topped with just-melted burrata. It's fantastic with a lush Chardonnay. Slideshow: More Squash Recipes 
Celery Salt
Rating: Unrated
New!
Serve alongside chef Dave Beran's decadent crème fraîche dip and salt-and-vinegar potato chips. Slideshow: More Salt Recipes 
For this amped-up quinoa salad, Best New Chef 2014 Dave Beran tosses boiled quinoa and crunchy roasted quinoa with smoky charred onions, shaved brussels sprouts and piles of fresh herbs. Slideshow:  More Quinoa Recipes