Aviary : 7 Layers of Goodness & Research

By Tsz on March 13, 2012

Gastrophoria is having a deconstructed Hurricane and small bites at Aviary. Especially when it’s for done in the name of research.

One of my passions is painting abstract portraits. Few things can top it—except when it’s painting an abstract portrait of food. So when KevinEats contacted me about creating a triptych depicting his dining experiences on Alinea (the momentous meal that started KevinEats), it was on!

Since I was going to Chicago already for a convention, I thought the best way to do research was to visit one of Grant Achatz’ legendary establishments. Unfortunately, Alinea was out of my budget and Next was sold out (and out of my budget). What’s left was Aviary, Achatz’s cocktail bar: no reservations needed and prices that were practically a steal when compared to his restaurants. Score.

Aviary isn’t your typical bar, in fact, it’s closer to a science lab than an eatery. Mixologists and cooks work in silent precision, crafting up cocktails and small bites that look like modernist art.

Bloody Mary comes in a vodka filled cherry tomato and topped with micro celery and a sliver of thai chili. N’awlins’ favorite, the Hurricane comes carefully in a flask, displaying 7 layers of juices and alcohol.

As for the bites, I had:

1. Cantaloupe with prosciutto chip, basil and champagne
2. Foie Gras with rhubarb, pumpernickel and lavender
3. Brioche with chocolate, smoked salt and vanilla

Remember those commercials of fruit gushers? Well, the best way to describe the experience of Aviary bites are just that. Each dish is a bon-bon explosion of intense flavors and textures.

With the night committed to my memories, I got back to work. This was the result:

The Aviary
953-955 W. Fulton St
Chicago, IL 60607
Phone : None

Comments (2)

LOVE it.

Can you go over the significance of the various colors, shapes, and so forth? Just in case I forget. ;)

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