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Delving into the 18-course menu at Next was like a sort of culinary reunion.
Zbigniew Bzdak / Chicago Tribune
Three cubes of lamb — topped, respectively, with mastic and chervil, date puree, and braised cabbage — arrive on a superheated “brick” with a small hole, into which waiters insert a thick rosemary twig that the hot rock aromatizes. Next review
