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Top European Restaurants by Martins Ritins

Guy LassausaieThe Quality Chop HousePorta di PoLe GavrocheLa Mère BrazierRestaurant 34Frantzén/LindebergPollen Street SocialCUTAviaryMathias DahlgrenAlineaDinner by Heston BlumenthalHerbert SamuelNehHawksmoorGalvin La ChapelleOsteria l'OlivetaPolpoJamie's ItalianAbraxas NorthThe Harwood ArmsLa FromagerieLocanda dell Isola ComacinaBlue ElephantMoonEpp Maria GalleryWheeler's RestaurantelBulli3 FrakkarFire and Stone50 KvadratCroque GasconThe ProvidoresDaylesford Organic In Notting HillDaylesford Organic in GloucestershireChez DominiqueRistorante BoscagliaMaze GrillL’Atelier de Joël RobuchonWedholms FiskRusskaya RybalkaLongridgeThe London Carriage WorksApollinareHavisCarpe DiemOsteria FrancescanaRigiblickTom AikensÖAubergineHakkasanPandelujoEchaurrenDekxelsMazeAlain Ducasse au Plaza AthénéeNomaPaul Bocuse« BACK « TO BEGINNING


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Connoisseur's Guide · North America · united states · Chicago · Top European Restaurants by Martins Ritins


Author: Mārtiņš Rītiņš0 COMMENTS


Aviary is a lounge style cocktail bar offering only light snacks, yet its top-notch bartenders prepare for each evening as if being about to serve sophisticated dinners at a gourmet-style restaurant!
Aviary cocktails are the most sumptuous of their kind and undeniably beyond comparison - nowhere else would you be able to see or taste anything even remotely similar. They are special not only for their sophisticated composition, refined design and manner of presentation but also for their exclusive ingredients. They spark a comparison with gorgeous tails of Indian peacocks, not just a bunch of domestic bird's feathers. Aviary boasts a selection of the finest quality alcoholic drinks, rare and pricy, e.g., Swedish Karlsson's Gold vodka with a palatable potato aroma, French Citadelle Gin with more than two hundred years of history and many other exclusive beverages, including non-industrially produced ones. For the most part, they are never seen, never heard of and never tasted before samples of around the world, hardly available anywhere else.
Unlike in traditional bars, Aviary mixologists take their work behind closed doors and their performance can be observed only if you book a spot at the chef's table.
Also tiny Aviary bar snacks, like exquisite truffle-topped brioche with chocolate, melting-in-your-mouth bacon and other savory tidbits are made behind the scenes. Aviary bar, opened by the already famous Alinea chef Grant Achatz continues the traditions of serving its food on custom-designed serving pieces and implements. An otherwise monotonous and minimalistic tabletop serves as a perfect scene for each delicious bit that is brought onto it.
Every detail at Aviary is perfectly thought out and nothing is left without attention. For example, there is not only a special ice room for cocktail glasses and yet another room for ice itself but also a very own ice master, supervising the preparation of ice of different shapes and flavors.
Being already amazing enough, Aviary has yet another secret to reveal. There is a top-exclusive, invitation-only English style gentlemen's club on its basement floor. Having required sumptuous investments, it hasn't acquired its own name, yet an invitation to it definitely means that you are among the chosen ones!
It's worth mentioning that a gem like Aviary is now adorning the former Chicago's Meatpacking District, twined with legends about Chicago mafia. The once largest in the country meat processing area hasn't yet evolved into a lively social and cultural environment as it has happened with similar places in the USA, and unwelcome doubts may creep into your mind while taking a taxi ride outside the Chicago center whether the driver's intentions towards you are strictly honorable.
Side by side with Aviary, the proud pioneer of the Meatpacking District revived soul, you will find yet another creation of the American chef and the leader in molecular gastronomy Grant Achatz - the restaurant Next.

53-955 W Fulton St
Chicago, IL 60607


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