I was happy that throughout the night new glasses and ice cubes kept showing up to replace our water. The creativity in the production and presentation of their cocktails and the attention to detail in the execution of service makes for an engaging, lively, and pleasant night of drinking. From the obvious talent behind the pass to the super-cool floor staff. The work The Aviary does is astoundingly impressive. Yerba maté, ambergris, amaro, smoked whiskey.ĭamn. Rum and sassafras caramel with fernet and angostura foam.īrioche. A burst of super buttery chocolate. With pomegranate, gingerbread, and charred onion. An assortment of ‘lollipops’: rice krispie and tonka bean, banana peanut butter, rooibos pate de fruits, malted nougat, raspberry with balsamic foam, coffee toffee, and chocolate hazelnut.įoie Gras. Grenadine calvados and bourbon with passionfruit sorbet. Duck rillette sandwiched between hazelnut crackers with carrot, parsnip, and puffed rice. An incredible infusion that intensified with each pour.ĭuck. Gin, rum, absinthe, allspice dram, lemon, rosemary, cranberry, orange, tea leaves, and apple served in a porthole. With smoked paprika toffee, pumpkin seed, and yogurt. ‘George T Stagg’ was smooth with berry and light wood. ‘Plantation’ had citrus and stone fruit flavors with subtle creeping bitterness.
Porthole aviary series#
Sweet and rich, broken up by the yogurt and thyme.Īviary One, Aviary Nine. Two beers from a series made in collaboration with Evil Twin Brewing.
Porthole aviary crack#
Presented with a circular sling shot to place atop the glass and crack the ice sphere to release the cocktail.īacon & Date. A vieux carre on the rocks, served in a rock. Scotch with 1985 pedro ximenez served in a bag of lavender air.
The malt vinegar was nice with the rich custard.
Potato. A warm potato custard covered with malt vinegar chips, chives, and black pepper. Sweet on the nose with a woody vanilla palette.
Porthole aviary full#
Full flavor guacamole in a super delicate shell. Guacamole cannoli in corn flour shells with sour cream and fresno pepper. Like a boozy tea with honey, but better.Ĭorn. I think this was the best warm drink I’ve ever had. Tea in Trinidad. Rum with rooibos, verjus, and benedictine, served warm. Ginger and lime made into a snow, courtesy of liquid nitrogen, with shiso, fresno pepper, and lemongrass. The tapioca was luxuriously endowed with saffron. The parmesan was light, crumbly, and strongly cheesy. The bonito, nori, and squid ink chips had honest flavors of the sea. A great balance of bitter herb and fresh botanical flavors.īowl of Chips: Polenta, lotus root, bonito, white rice with squid ink, nori, tapioca saffron, chicharron, white cheddar with yellow cheddar, and parmesan. Named after the Hemingway novel, a tribute to his drinking style, and in strong contention for my favorite of the night. Absinthe, sloe gin, cava, with Peychaud’s ice. Huckleberry, champagne vinegar, white armagnac. To start, an amuse of pisco, grappa, and pineau des charentes. We arrived, curious and eager with anticipation, and were escorted to a small round high-top table in the corner of the kitchen, facing the pass.Īmuse. The experience at the chef’s Kitchen Table is billed as a 10-course cocktail tasting with food pairings. Now that we’ve been back into our routine in NYC for a few days I’m looking back over our little trip and what I’m most excited about is.our visit to The Aviary. What I was most excited about before we left home was our visit to The Aviary. I had a lot of cool stuff planned for my three days in Chicago with Rocky last week drinking, dining, and otherwise.
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