Chicago’s The Aviary Makes its NYC Debut Atop the Mandarin Oriental
One of the country’s best cocktail bars made its long-awaited debut today on the top floor of NYC’s Mandarin Oriental Hotel. Introducing The Aviary, a progressive and experimental cocktail experience from Chicago masterminds Grant Achatz and Nick Kokonas of the acclaimed Alinea Group. The dynamic duo’s first concept outside the Windy City provides an “interactive journey for guests” with inventive cocktails and all-day dining to match.
The state-of-the-art, 90-seat showstopper on the hotel’s 35th floor penthouse boasts panoramic views of Central Park and the Manhattan Skyline. It also includes The Office, a cozy speakeasy-style lounge featuring pre-Prohibition-inspired cocktails that opened in early June.
The Aviary’s multi-course menus feature whimsical libations—like the “Wake and Bake,” a nod to New York City breakfast featuring single barrel rye whiskey, coffee, and orange juice served in an everything bagel-scented plastic pillow—and funky food offerings. Standouts include chef Grant’s signature “Black Truffle Explosion” (ravioli filled with bursting liquified truffle made famous at his world-renowned Alinea restaurant), Thai pork belly with young coconut and banana curry, and A5 Miyazaki Wagyu beef with pickled ginger.
“To see The Aviary NYC finally come to life is fulfilling for the entire Alinea Group Team,” said Nick Kokonas, co-owner of The Alinea Group. “We feel that the space will truly honor the New York restaurant and hospitality community and attract a multitude of international visitors and culinary enthusiasts alike.”
Playful cocktails? Exploding pasta? And those sick #views. The Aviary is a groundbreaking cocktail experience like no other in the Big Apple—and we can’t wait to raise a glass.
Hungry for more Foodgōd content? Follow along on Instagram.