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Aviary, a new bar, formerly known as Boom


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#1 Rail Paul

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Posted 02 February 2010 - 04:42 PM

QUOTE
Today, The Wall Street Journal runs a fairly standard piece on how star chefs have been making the leap to the cocktail circuit lately and in the process, revolutionizing the mixed drink. However, the most intriguing parts of the article are the details of Grant Achatz's new project: a bar. Boom. The Alinea wunderkind's first follow-up effort will be, according to Achatz, a "standalone bar and lounge where food will come second to drinks."


Molecule bar

ETA subject line, from "Boom" to "Apiary" to "Aviary"

Edited by Rail Paul, 04 May 2010 - 09:06 PM.

“Jazz musicians just get better and better as the years go by. I think chefs are the same way. You know who you are.”

 

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#2 Sneakeater

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Posted 02 February 2010 - 08:34 PM

There is, however, some issue as to how much more than a mere idea this is.
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#3 yvonne johnson

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Posted 02 February 2010 - 11:24 PM

"I would love the opportunity to sit down at a bar and say I am going to have an alcohol tasting menu", Achatz said.
"Liquid nitrogen, dry ice, tapiocas, foam cotton candy, it's endless", Achatz said.

There's the rub: it's not endless. A couple of "cocktails" (irrespective of their size) and that's it for most people

It was not a new dish, as I recognised my tooth marks. Wilfrid

#4 Wilfrid

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Posted 03 February 2010 - 12:09 AM

I could adduce quite a long list of bars where I would positively pay to hear someone ask for an alcohol tasting menu. In several different countries.

ETA: What a pity Norman Balon has retired.



#5 Lauren

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Posted 04 February 2010 - 11:40 PM

Not Boom
Transmogrified by smoke and salt

You deserve a triumphant mouthful of meat........Lily to Marshall as he searches for the best burger in NY on HIMYM

#6 Wilfrid

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Posted 05 February 2010 - 06:45 AM

Then it will be called Per Se. As in, not "boom" per se.

#7 Rail Paul

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Posted 04 May 2010 - 03:06 PM

QUOTE(Wilfrid @ Feb 5 2010, 02:45 AM) View Post
Then it will be called Per Se. As in, not "boom" per se.



The "new" name is Apiary, per this report of a twitter from Grant Achatz.

Two new places

“Jazz musicians just get better and better as the years go by. I think chefs are the same way. You know who you are.”

 

...Jonathan Waxman


#8 g.johnson

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Posted 04 May 2010 - 04:29 PM

It's the place to bee.


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#9 jesteinf

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Posted 04 May 2010 - 07:50 PM

It's actually Aviary.
-Josh

#10 Sneakeater

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Posted 04 May 2010 - 08:09 PM

So we can flip Dr. Johnson's joke the bird.
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#11 Rail Paul

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Posted 04 May 2010 - 09:07 PM

Title updated, per jesteinf's correction

“Jazz musicians just get better and better as the years go by. I think chefs are the same way. You know who you are.”

 

...Jonathan Waxman


#12 Sneakeater

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Posted 20 May 2012 - 11:15 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.
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#13 Suzanne F

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Posted 20 May 2012 - 11:25 PM

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

I don't want to seem obsessed with this, but . . . -- Sneakeater, August 13, 2014

 

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deeply annoying and nitpicking -- Molly O'Neill, One Big Table


#14 Sneakeater

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Posted 20 May 2012 - 11:27 PM

Yes.
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#15 Anthony Bonner

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Posted 20 May 2012 - 11:31 PM

I was hoping you were out there as a black bloc crew warming up for the NATO protests by hitting Next.
Why not mayo?