Next Kitchen + Bar

Three nights a week, Next Kitchen + Bar takes the choosing out of dinner. Tuesday is all-you-can-eat tacos — crisped pork belly, carne asada, crispy fish, fried artichoke, and grilled avocado, sent out with rice and beans for twenty-eight dollars. Thursday turns into an all-you-can-eat tapas run of pretzel bites, satays, arancini, shrimp ceviche, and chili-ginger cauliflower, thirty-two dollars an adult and seventeen a child. Sunday opens for a brunch built the same way — tapas-style across avocado toast, bennies, huevos rancheros, and brunch tacos rather than one plate to a person. The rest of the week this Fonthill Village kitchen and bar works à la carte, but the recurring programs are the clearest read on what it is after: a table that grazes and shares, not one that orders once and waits.

The standing menu ranges wider than the bar-snack label suggests. The Dip anchors the shareable end, a loaded mix of lobster, shrimp, and cheeses scooped up with crisp wontons, chips, and pita, while the Next Charcuterie lays out cured meats with marinated vegetables, focaccia, and seasonal spreads. Korean-battered cauliflower arrives in a chili-ginger sauce under toasted sesame. From there the kitchen splits into lanes: hand-stretched pizzas that run from a clean Margherita to the Notorious P.I.G., piled with cup-and-char pepperoni, hot Italian sausage, and spicy soppressata; handhelds built as a direct order, from the Bacon Smash Burger under sriracha-maple aioli to the Dirty Bird, a spicy crispy-chicken sandwich with chipotle aioli, to a Triple Threat BLT that runs peameal bacon, crispy pancetta, and candied bacon together; and a Goddess Bowl of sticky rice, charred cauliflower, honey-roasted beets, edamame, and avocado for anyone who wants something lighter.