Add Yahoo as a preferred source to see more of our stories on Google. The luxurious, glossy tome represents the bar's progressive blend of culinary and visual art—complete with cinematic drink ...

In part two of this four-part interview series, Eater met up with Achatz, Kokonas, Joly, and Brochu to talk about how they work together and with their team to make The Aviary a creative spin on the ...

Trapped in a round circular glass vessel that looks like something salvaged from a shipwreck is a sea of whiskey, vermouth, mint, lemon and assorted botanicals. It’s a 6-inch-diameter aquarium for ...

Flip through the few pages of The Aviary Cocktail Book that are available for press preview, and you'll notice it's not a typical cocktail book. Which is what you'd expect from a cocktail bar that isn ...

Grant Achatz and Nick Kokonas have a record of ignoring the norm when it comes to their restaurants. So it's no surprise that like Alinea, the three star Michelin-rated restaurant that fulfills all a ...

Craig Schoettler, former executive chef at Aviary, has been named beverage director of the rooftop lounge Drumbar, according to Jared Galbut, managing principal of Menin Hotels. Drumbar is in the ...

Last night, Grant Achatz posted a video showing some new cocktails he and Craig Schoettler previewed to a small group earlier this week that they’ll likely have at Aviary when it opens, hopefully in ...

Offerings will change up in terms of what’s on the menu. “It’ll be slightly more buttoned up than Chicago,” writes Kokonas, “and the cocktails will reflect the history of the NYC bar history.” Achatz ...

Now, Achatz reveals a little more about what to expect at the NYC Aviary and the big takeaway is: Get excited for breakfast. Eater: Why did you choose this concept for New York? Achatz: Back in 2006 ...

Chicago's Alinea and its cocktail bar, the Aviary, are consistently ranked among the top places in the world to eat and drink—even the bar has a James Beard Award of its own. But aside from a swap ...