Next Bistro, a fine dining restaurant in Colleyville, made extensive menu changes this seasons that has excited regular and new guests to experience the new chef-driven selections. Chef/owner Ying Aikens serves up a menu based on American and Mediterranean classics with a Texas twist. We stopped by for a preview of the new menu changes.

Art of Chef Ying is hung on the walls, reflecting her personality and charisma.

 

Drinks

Next Bistro offers one of the largest collections of award-winning wines in the area curated by co-owner Tom Aikens. The diverse collection includes wines from all over the region, as well as internationally. Whatever type of wine you’re looking for, you’ll more than likely find it at Next Bistro. Aikens,  a trained sommelier, is happy to share his wine knowledge with guests. The restaurant also offers a full-service bar for those looking for a different type of drink to pair with their meal.

Credit: Next Bistro

 

Next Bistro also launched a program that’s perfect for wine connoisseurs. Called Passport to Wine and held on one Saturday afternoon each month, guests can pay $25 to sample around 20 wines paired with light bites. Sounds like a deal to us! Visit the restaurant’s Facebook page for dates.

 

Appetizers

The sophisticated starters whet your appetite for what’s to come during your main course. If it’s your first time at Next Bistro, I’d suggest ordering a few appetizers to split with friends. Take a look at a the highlights below:

Parker County Peach Prosciutto and Burrata with arugula and balsamic reduction

 

Pork Belly with Asian plum sauce and cauliflower puree

 

Lobster and Shrimp Pot Stickers in a lobster-shrimp bisque sauce

 

Watermelon Salad with feta cheese and arugula

 

Entrees

The posh dishes continue when it comes to lunch or dinner. I admire the polished presentations of the entrees… beautiful as much as delicious. If you’re here on a date or with clients, the food at Next Bistro will make a memorable impression on your guests.

Slow-braised lab Osso Buco in veal stock red wine reduction

 

Buffalo Tenderloin topped with shitake mushrooms and served with Chef Ying’s steak sauce

 

Fresh Georges Bank Scallops with carrot and Moroccan harrise puree

 

Desserts

Save room for dessert, and you won’t be sorry. The souffles come in three flavors (chocolate and hazelnut, shown below, and Grand Marnier). These hot puffy pastries right in your mouth.

 

The Parker County Peach Cobbler is another hit. Served in a cast-iron skillet, this delectable dessert comes with a side of Henry’s Homemade vanilla bean ice cream.

 

Events

For an even more elevated experience, check out the upcoming wine dinners at Next Bistro:

Rombauer Vineyards Wine Dinner
Guest: Mr. Dave Zinni, Sales Manager for Rombauer Vineyards
Tuesday, Oct. 17 at 6:45 p.m., $109 per person

Switchback Ridge Wine Dinner
Guest: Ms. Ashley Peterson, Winery Owner for Switchback Ridge
Thursday, Nov. 2 at 6:45 p.m.

Corra Wine Dinner
Guest: Ms. Celia Welch, Winemaker for Corra Wines
Wednesday, Nov. 8 at 6:45 p.m.

 

Next Bistro is located at 5003 Colleyville Blvd., Colleyville, TX  7603. Call the restaurant for reservations: 682-325-4046.

 

Disclaimer: My menu sampling was complimentary, and all opinions are my own.