October 11, 2017: The much awaited The Aviary NYC has now opened at Mandarin Oriental, New York – a restaurant by the Chicago-based co-owners Chef Grant Achatz and Nick Kokonas of the Alinea Group. Featuring a distinctive culinary approach to cocktails and service, The Aviary NYC also includes The Office NYC, a speakeasy-style environment, balancing the world of old and new. The concept is Chef Achatz and Kokonas’ inaugural hotel partnership and first location outside of Chicago. Both spaces, designed by Tihany Design, are located on the hotel’s 35th floor.
Unique to the New York City location, The Aviary NYC offers an all-day menu where the team’s progressive and creative approach to inventing interesting flavor combinations are featured in unexpected ways. The drink experience at The Aviary NYC features a diverse multi-course menu reflecting both Chicago and New York. Cocktail highlights include the Wake and Bake, inspired by breakfast in Manhattan. Featuring Aviary-selected single barrel rye whiskey, coffee and orange are infused into Vermouth and a pillow with the aroma of everything bagels is opened tableside revealing all of the aspects of a perfect morning in New York City: coffee, orange juice, a bagel and of course – whiskey.
Perfect for fall, the Boom Goes The Dynamite cocktail, is served hot and features two types of rums, vanilla bean infused rooibos tea, violet sugar and vanilla liquor which are poured into a decanter. Dry ice is added to release the aromatics of brewing tea, allowing the cocktail to cool to a perfect temperature for drinking.
Menus are offered as part of “All Day Dining” featuring breakfast, brunch and small lunch plates with “Evening Service” focusing on more substantial dinner plates. Menu highlights include Chef Grant’s signature Black Truffle Explosion plate, made famous at his Alinea restaurant, featuring ravioli filled with exploding truffle in liquefied form; Thai Pork Belly with young coconut and banana curry and A5 Miyazaki Wagyu with pickled young ginger, Tofu misozuke and yuzu kosho mustard.
Visitors can also indulge in a memorable dining journey with two Chef’s Tables, seating up to two guests each. Guests can book an experience starting from three-courses, along with five-courses and special Chef’s Table experiences.
The 44-seat Office NYC, which opened in early July 2017, provides an intimate speakeasy-style environment. The lounge features a world-class rare spirits collection including a Hector Romain Cognac dating back to 1835, among other “dusty bottle cocktails.” Additionally, The Office NYC showcases a deep spirits collection; pre-Prohibition style cocktails; signature offerings and “Dealer’s Choice,” where bartenders create a tailored drink based on patron’s preferences, ranging from citrus or herbal tones and favorite seasons to their favorite movie characters, destinations and more. Food menu offerings from Chef Grant and Chef Dan include fresh Vegetable Crudités with Snap Pea Bavarios; Prime Ribeye Tartare with Mustard Aioli, Egg Yolk and Cornichons; Mussels with Smoked Bacon, Leeks and Roasted Garlic and other eclectic dishes.
To make a reservation, visit theaviarynyc.tocktix.com and theofficenyc.tocktix.com
