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• The hints from Grant Achatz and Nick Kokonas are proving true: Next’s next theme will be “Chicago Steakhouse,” 50s-era, says Food & Wine. And as everyone knows, Next did not get a Michelin star, but in past years Michelin had said that Next’s changing genres every three months, and the scarcity of tickets, made it impossible for them to judge the restaurant by their normal methods. However, it turns out the 2014 edition of the guide does review Next—well, they seem to have gone to the Vegan menu this summer, anyway—and the review, though it kind of hedges things, gives clues that Michelin’s inspectors simply didn’t care for the restaurant that much. It only scores 2/4 for comfort (which certainly makes anything above one star impossible in Michelin-land) and the food is called “outrageously hyped,” which you can read however you want.
• Ever seen a Mangalitsa pig? They’re a Hungarian breed with woolly hair and lots of fat for lard (important in Eastern Europe!). And they taste really good. Lula Cafe is holding a Mangalitsa pig dinner to benefit the Howard Brown Health Center next Monday; Lula chef Jason Hammel will be joined by Rob Levitt (the Butcher & Larder), Cosmo Goss (Publican Quality Meats), and Mark Steuer (Carriage House). It’s $95, which includes a five-course dinner and all drinks; all proceeds go to the Center.
• Mystified by Korean food? Check out Serious Eats Chicago’s comprehensive guide to the gateway dishes and where to try them.
