It’s here: Chicago’s experimental cocktail bar The Aviary makes its New York City debut Wednesday, September 27, the Times reports. The restaurant, located on the top floor of the Mandarin Oriental in Columbus Circle, is the pièce de résistance of three-Michelin-starred Alinea duo chef Grant Achatz and partner Nick Kokonas’ entry into NYC.
The New York location will have the same soul as its Chicago big brother, meaning all the molecular gastronomy tricks will be rolled out here, with intentional aromas, texture experimentation, and aesthetic manipulation. Cocktails include the Wake and Bake, a mix of rye whiskey, coffee, and orange juice alongside an everything bagel-scented pillow.
Though it’s called a cocktail bar, there is plenty of food to make this a full-blown restaurant. Achatz and executive chef Dan Perretta have created an eventual all-day food program, starting with the dinner menu taking influence from Japan. Dishes like chawanmushi custard, octopus croquette, and giant crispy pork skin are on the menu, which eventually will offer prix-fixe options ranging from three- to 10-courses. Eventually, since this is a hotel restaurant, breakfast will join the mix, pulling influence from Melbourne.
The Aviary follows the debut of The Office, its smaller speakeasy sibling that can now only be accessed by walking through Aviary. Though The Office came first — purely for construction reasons — Aviary is the larger of the two. Achatz calls the Office “a look back in time,” while the Aviary has a more forward-thinking, “progressive nature.”
The restaurant opens for dinner Wednesday, September 26, with tickets going live that day on Tock. Stay tuned for more.