Next is no more!

[SteveR]

I just walked by Next the restaurant next to Chef's Market on South St (a place which rarely had any customers in it- and was cash only) tonight.

Big "Hand written" sign in window says "Closed for Renovations: will open as "Table" on January 23rd.

Any insiders know anything. The place is not inviting with it's cold cement slab floor. It was owned by the folks who own North, the bar across the street that never does much business either (Sometimes you see trays of food being carried across the street from Nort to Next).

Anyway, "Next" is now history.

Steve R

[SteveR]

The menu is up on the window for Table. Sample entrees are Lump Meat Crab cakes for $20. NY Strip for $22. Penne Iialan for $16. (I think). Salads start at $6.00 or $7.00. Appetizers $7.00-$10. Bottle Water is $6.00 and cofee is $3.00 ($3.00!!! Yikes!). Anyway, the floor is till cold concrete. Not sure what they'll do before they open to cover it. Name of Chef was on menu (I forget.. Didn't have pen with me).

Others were looking at menu with me and also made comment "WE enjoyed it when we ate there a year ago.". So obviously if folks go to a place like this "one a year", they are going to need a lot of "one timers". I hope they make it but the space (not even the location, it's the SPACE, that'll make it tough to succeed.

Anyone know if same owners and different concept?

Steve R

[bentley1530]

I had a very nice meal there about a month ago but the place was more than half empty on a Saturday night. We wondered how they could stay in business with so few customers and now we have the answer. I am glad I got in under the wire.

[Chinon00]

When I was discussing restaurants ON South Street I was refering to "foodie" or Chowish" destinations (which I think Next was attempting to be). South Street restaurants survive on walk-up business (mostly) created by the general activity of the area. To me what works best under these conditions is when your restaurant's theme and/or menu is trite or obvious. And when your theme isn't it can hurt.

[coolgeek]

South Street Souvlaki is most certainly "Chowish".

[bee cue]

It's a shame. I really enjoyed a dinner there about a year and a half ago. Too bad that a BYO with creative cooking folds, yet 4,000 medicre Italian BYOs are packed to the gills (which isn't to say there aren't good Italian BYOs, but there are too many medicre ones).

[SteveR]

>It's a shame. I really enjoyed a dinner there about a year and a half ago. Too bad that a BYO with creative cooking folds, yet 4,000 medicre <

I always felt they had an "attitude: there in their menu. But - to be honest - If their customer base ate there as often as you said you did (once ever 18 months) they'd fold anyway. I just wondered how they could fund a nearly empty restaurant for 2 years. As for successful restaurants ON south St there are South St. Souvlaki, Primavera and Bidget Foys of course. (I'm still waiting for a reply to my post this week to see if anyone has been to Tori's new place where Mallora was. No replies yet. ;-(

Steve R

[Chinon00]

I always thought that that was a terrible location for that type of restaurant. I don't know of any foodie destination places that really have made it directly on South Street (Note: I've never been to Brigett Foy's so I don't know what that is like and I know that Ansill is one block south but that one block can make all the difference). A block or two off of South, maybe, but on South is a nightmare (i.e. heavy foot traffic of teens and toursists who both are usually interested in eating at someplace familiar or someplace with familiar food). By familiar I mean pizza and burger places or chains.

[Hardart]

When they cut back to dinner as Th-Fr-Sa a few months ago, you had to know it would be the Next restaurant to close.

[sylviag]

Didn't expect Next to Last.