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Aviary, a new bar, formerly known as Boom


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#16 Orik

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Posted 20 May 2012 - 11:36 PM

I'm impressed that you remember the cocktail after the El Bulli experience.
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#17 Daisy

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Posted 20 May 2012 - 11:48 PM

Wait--did you and Jessika go to Chicago just to attend that dinner at Next? :blink:

They are awesome. ;)

I went to California expressly for the purpose of FL, Ubuntu, Manresa meals. And every year am sorely tempted to fly out again solely for Manresa's tomato dinner.

PS I also went for lunch with Rancho Gordo.
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#18 Sneakeater

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Posted 20 May 2012 - 11:51 PM

I'm impressed that you remember the cocktail after the El Bulli experience.


It was the walk over that did it.

I certainly don't remember the last 10 or 15 courses at Next. I forgot about the rabbit entirely, for example, until Jesikka mentioned it in her post.
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#19 Sneakeater

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Posted 20 May 2012 - 11:51 PM


Wait--did you and Jessika go to Chicago just to attend that dinner at Next? :blink:

They are awesome. ;)


Given miles, it's not like it costs anything to go there.
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#20 Daisy

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Posted 20 May 2012 - 11:54 PM



Wait--did you and Jessika go to Chicago just to attend that dinner at Next? :blink:

They are awesome. ;)


Given miles, it's not like it costs anything to go there.

Cheaper than staying home, I always say.
Sardines aren't for sissies.---Frank Bruni
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The mistake one makes is to react to what people post rather than to what they mean.---Dr. Johnson
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I want to be the girl with the most cake.

#21 Sneakeater

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Posted 20 May 2012 - 11:54 PM

Also, it's closer than Roses. (And when you get to Roses, El Bulli isn't even open anymore.)
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#22 Sneakeater

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Posted 21 May 2012 - 12:30 AM

Cheaper than staying home, I always say.


I have to admit that the El Bulli dinner cost more than just about anything I could have done in New York that night (not being a cokehead and all).

Oh wait! I've so far "forgotten" to pay the ticketholder for it.
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#23 Suzanne F

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Posted 21 May 2012 - 12:40 AM

Wow. Kinda belongs in "Surrealism" for me.

Or "We are the 1% of the 1% (but with good taste) so we'd better watch our asses when we get home." :lol:

I don't actually know what a handbasket is -- but whatever they are, singer-songwriters are in the first ones going to hell. -- Sneakeater, 29 March 2018 - 12:06 AM

 

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#24 Sneakeater

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Posted 21 May 2012 - 12:46 AM

You mean like this quick trip to Chicago for this dinner is somehow different from the quick trip I'm taking there in a few weeks for my niece's wedding? Surely no one would call me effete for attending that.
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#25 FoodDabbler

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Posted 21 May 2012 - 01:18 AM

You mean like this quick trip to Chicago for this dinner is somehow different from the quick trip I'm taking in a few weeks for my niece's wedding?

Puhleaze. (I've always wanted to say that to someone.)

One is an example of devotion, and we're required to be humbled by you.
The other is an example of excess, and we're entitled to scold you. That it's
your niece is no excuse.

#26 Suzanne F

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Posted 21 May 2012 - 04:06 AM

You mean like this quick trip to Chicago for this dinner is somehow different from the quick trip I'm taking there in a few weeks for my niece's wedding? Surely no one would call me effete for attending that.


Of course it's different: this one was more fun than that one will be; no matter how much you love your niece, family is still . . . family. :rolleyes:

To tell the truth, I'm kind of jealous. Not that I'd want to spend my money that way, but I wish I could. :blush:

I don't actually know what a handbasket is -- but whatever they are, singer-songwriters are in the first ones going to hell. -- Sneakeater, 29 March 2018 - 12:06 AM

 

notorious stickler -- NY Times
deeply annoying and nitpicking -- Molly O'Neill, One Big Table


#27 Rail Paul

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Posted 13 June 2012 - 12:23 AM

For reasons unclear, Craig Schoettler, the executive chef of Grant Achatz and Nick Kokonas' cocktail bar The Aviary in Chicago, has been fired.

Schoettler helped launch the Aviary's acclaimed cocktail program in April of 2011 and has since gone on to achieve national notoriety, having been nominated for a James Beard Award for outstanding bar program (for the Aviary) and winning the award for national bartender of the year in the 2011 Eater Awards. A few months ago, rumors swirled that an international expansion of The Aviary was in the works.


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#28 splinky

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Posted 13 June 2012 - 05:15 PM

now you can drink out of cool glassware, at home, just like you would at aviary
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#29 Eddie L

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Posted 07 September 2012 - 04:58 PM

Martin Kasner's KickStarter for the Porthole appears to be a success. $736,113 raised, goal was $28,500.
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#30 Adrian

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Posted 04 November 2013 - 03:21 PM

On the basis of very little evidence, I'm going to call bullshit on Aviary.

We went after the epic El Bulli dinner next door at Next. Our original intention was to try the Cocktail Tasting. But there was no way we were going to do that after the drinkathon Next provided with the dinner. So we ordered a cocktail each.

This seems to me to be more a restaurateur's assay than a Serious Cocktail Bar.

First, they're limited to their menu, which changes frequently. When we tried to order something from a previous menu, which a companion who'd been there before recommended highly, they couldn't make it.

Second, the drinks are gimmicky in a way that actually hurts the drinks. Take the Old Fashioned variant I ordered. It comes enclosed in an ice sphere (in a glass), which you break (the ice sphere, not the glass) to drink the liquid. The problem with this is that the drink is then cooled by shards of thin ice -- the precise opposite of the big, thick, hyper-cooled cubes that are currently used to provide maximum cooling with minimum dilution. Other than that it looks cool, I cannot think of a single justification for serving a drink Aviary's way. Much as I enjoy the company of Xavier Herit at Daniel (and like some of his drinks), this is the kind of gimmicky thing he'd come up with to impress his Uptown Restaurant Crowd -- not the kind of preparation you'd use for Serious Cocktailians.

You can't slam a place on the basis of one drink. But there, I just did.

 

Seconded.

 

The cocktail amuse, a variation on a hot toddy, was good.

 

The doorman was really nice.

 

Sneak, your criticism of the old fashioned is spot on. It's cool, it's huge, but it's a gimmick. Similarly, the drink made with tea, bourbon and a siphon coffee brewer was a pure dog and pony show - the already made cocktail was pulled up into some tea and (I forget which berry), stirred with flavoured ice, then sucked back down and poured over two more flavoured ice cubes. The process of using a siphon added nothing to the drink; it could have come out at a better temp over the ice already. It tasted good enough.

 

The other drink we tried also played with the idea of flavour changing over the course of the drink and was the only one that wasn't a gimmick - it used the infusion contraption in the photo above and, like mamajuana in the DR, the drink became darker, more herbal, and fruitier as you poured it out.

 

The room is ugly and the music was the horrendous early 1990s euro lounge music that's so prevalent in Montreal (which you've just got to ironically appreciate when you're there). The less said about the crowd the better, but it made me appreciate why some of the Milk and Honey type rules may be necessary in a place like this.

 

They were pushing the food menu, but we were plenty full from Schwa.

 

I'm sure the Violet Hour is great, but none of us wanted to wait in the line which they had apparently imported from Shake Shack circa 2008.


I think you need to interpret what I'm saying in a reasonable way.