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 ...

The announcement of the Aviary cocktail book’s Kickstarter in mid-May initially raised eyebrows — why would a successful restaurant group ask for donations from the public? — until Kokonas explained ...

Just hours before my first unofficial visit to The Aviary (955 W. Fulton Market)—you know, the little cocktail lounge from Grant Achatz that opened next door to Next this past Saturday—a painting by ...

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 ...

Craig Schoettler, former executive chef at Aviary, has been named beverage director of the rooftop lounge Drumbar, according to Jared Galbut, managing principal of Menin Hotels. Drumbar is in the ...

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 ...

Anyone who has visited The Aviary doesn’t get the “wow, this sure would be easy to make at home” vibe from their intricate culinary cocktails. “The Aviary Cocktail Book,” a gorgeous 8-pound coffee ...