The Aviary

West Loop, Chicago –

Opened to much fanfare in mid-2011, The Aviary draws a mix of sophisticated patrons and dedicated foodies of all ages into an intricate cocktail realm; a place where the creations behind the bar showcase the same intense attention to detail as Owner/Chef Grant Achatz's world famous dishes.

Known for his work on the forefront of molecular gastronomy, Achatz creates drinks and small plates that are elaborate scientific experiments, ranging from black truffles imbued with gin to bourbon infused in a frozen egg. Less than a hundred lucky guests can frequent the space at one time, all of whom gain entry via an inherently equalizing same day email lottery.

Once inside, contemporary chandeliers and candles glow intimately in-between long beige couches that line the single room, as attenuate couples and businessmen go mute reading the highly detailed menu. Drinks like The Ginger, prepared with a shot of liquid nitrogen, foam atop a small table to the applause of adventurous friends, while groups of trendy girls sit at the long bar and stare in wonder at The Cantaloupe, a single bite of fruit pressed with champagne and then reconstructed into an edible cocktail.

Food options are limited to small bites, all of which are duly Achatz-ified, but the real draw at The Aviary is for the unique creation and presentation of cocktails that cannot be found anywhere else.