Next: Ancient Rome

Matt and I dined at Next during their Ancient Rome-inspired menu.

Dress: Vixen by Micheline Pitt Troublemaker Dress in Darkest Black
Lips: Anastasia Beverly Hills Liquid Lipstick in Tulip
Brows: Anastasia Beverly Hills Brow Definer in Ebony

"Apicius" 

Augustus Caesar bust

Color-changing cocktail of honey, mead, Armagnac and cabbage

Hot and cold collection of greens: (front) cooked bitter greens inside compressed melon (back) a bundled collection of leaves with peppery and salty accents

Mussels "croquette" with hints of anise, saffron, lardo, and honey

Kamut pancake, oyster, and pomegranate gelee

Perigord truffle wrapped in crispy chicken skin on an ornate skewer, laid over a bowl of fermented beets and ember-roasted beet broth

Pickled mackerel and fried enoki mushrooms, accented with osetra caviar, smoked mascarpone and garbanzo-bean foam

Prawn mousseline, wrapped in sliced olive shingles with a gold-painted tail

Leek, red cabbage, and butternut squash

Table-cooked bread with beef fat, poppy, and fennel seeds

Roasted quail, stuffed with a coarse liver and heart forcemeat, placed on a glorious, vivid-green disk of compound butter and finished with a luxuriously thick mustard-honey sauce.

Venison with laurel, fried chestnuts, and a prune-and-date chestnut puree

Oxtail and preserved turnips, baked in aromatic salt and horseradish

Artichoke, carob, and citrus

Goat cheese ice cream, honey custard, fennel pate de fruit and pistachios with crumbled meringue

Bowl of fruit and herbs, with wrapped pieces of apricot taffy and lavender-dipped hazelnuts