Add Yahoo as a preferred source to see more of our stories on Google. The luxurious, glossy tome represents the bar's progressive blend of culinary and visual art—complete with cinematic drink ...

In part two of this four-part interview series, Eater met up with Achatz, Kokonas, Joly, and Brochu to talk about how they work together and with their team to make The Aviary a creative spin on the ...

Flip through the few pages of The Aviary Cocktail Book that are available for press preview, and you'll notice it's not a typical cocktail book. Which is what you'd expect from a cocktail bar that isn ...

Trapped in a round circular glass vessel that looks like something salvaged from a shipwreck is a sea of whiskey, vermouth, mint, lemon and assorted botanicals. It’s a 6-inch-diameter aquarium for ...

1. You need a balanced foundation in your cocktail before you can add complexity: “It’s about the fundamentals of balancing three ingredients: spirit, citrus, and a little bit of sweet to balance it ...

Last night, Grant Achatz posted a video showing some new cocktails he and Craig Schoettler previewed to a small group earlier this week that they’ll likely have at Aviary when it opens, hopefully in ...

Nearly every copy of “The Aviary Cocktail Book” currently rests on a cargo ship somewhere in the Pacific Ocean. Nick Kokonas, the co-owner of The Aviary with Grant Achatz, believes the slow-moving ...

In this video, chefs Craig Schoettler and Josh Habiger taste test the aging spirits and show, by capturing the alcohol at various stages of aging, the difference in color of the same cocktail with ...

Now, Achatz reveals a little more about what to expect at the NYC Aviary and the big takeaway is: Get excited for breakfast. Eater: Why did you choose this concept for New York? Achatz: Back in 2006 ...

If you buy something from a link, Vox Media may earn a commission. See our ethics statement. At first, the Aviary book seems like an odd project to put on Kickstarter, the crowd-funding site known for ...

Ryan Sutton is a contributing restaurant critic at the New York Times and the founder of The Lo Times, a food media newsletter. He was previously Eater NY’s chief critic. Once upon a time, there was ...