When Chef Ying Aikens andbrher husband, Tom, opened the doors of Next Wood Fired Bistro and Wine Barbrinside a renovated Taco Bell in 2008, a lot of eyebrows raised. But shortlybrafter locals bit into her handmade lobster ravioli or caught the aroma of herbrlegendary rum cake, reservations began to book out a few weeks at a time justbrto get a spot at the intimate Colleyville eatery.
Now as the restaurantbrapproaches its sixth anniversary, Chef Ying has been working tirelessly in thebrkitchen on new menu items that can't typically be found in suburbia. Alreadybrwith an ever-changing menu, the dynamic duo is celebrating this specialbrmilestone with an update to its name, logo and planning for a renovation thebrweek of July 2.
Simplifying the name bybrdropping “Wood Fired” and “Wine,” guests can easily call it Next Bistro. “If you'rebralways thinking of your ‘next' meal,” said Tom Aikens, “why wouldn't you thinkbrof ‘Next Bistro?'”
While plans for thebrrenovation are still underway, guests can expect a fresh look to where theybralready enjoy the freshest ingredients and innovative dishes like Slow-braisedbrLamb Osso Bucco in red wine reduction to Sushi-grade Salmon and Crab Napoleonbrwith Lobster Sauce (currently found on the menu.)
View the menu and make abrreservation at NextWoodFiredBistro.com.