The focus of the molecular cocktails at The Aviary is presentation. You will be dazzled by every cocktail presentation, even before you drink one. And, of course, they taste wonderful too! Well balanced and unique, The Aviary’s cocktails are not to be missed.
Bored of serving your drinks on the rocks? Why not try in the rocks? Developed by molecular gastronomy Chef Grant Achatz, this hollow ice sphere is filled with the desired cocktail and drinkers get to smash it open at the table. Great presentation and a lot of fun!
I was not expecting anything less from genius molecular gastronomy Chef Grant Achatz. The Aviary bar is cocktail heaven! With beautiful modern décor, perfectly crafted cocktails, impeccable service, surprising presentations, incredibly designed serve ware, and a high-tech cocktail kitchen, The Aviary boasts over 20 kinds of ice, hot cocktails, fuming cocktails with liquid nitrogen, tableside muddling, cocktails inside an ice sphere, lavender vapor, and many other incredible presentations.
Releasing aromas in the atmosphere to complement a dish is a common technique used by molecular gastronomy chefs Grant Achatz, Heston Blumenthal and others to bring sensory experiences to diners. One of the techniques to disperse aromas at the table is dry ice “vapor”.
Fresh oysters are combined with lychee, sage, grapefruit and lemongrass flavors. The lychee and sage flavors are incorporated into the dish by topping the oysters with lychee bubbles filled with sage vapor. The lychee bubbles are made using the fish tank air pump technique created by molecular gastronomy Chef Grant Achatz.
Vaporization is a technique applied by molecular gastronomy Chef Grant Achatz and others to bring sensory experiences to diners and to aromatize food. A vaporizer gently releases delicate scents and aromas by controlled heating without imparting bitter or unpleasant flavors. It can be used to fill a pillow with aroma that is released during the meal, aromatize food, infuse liquids and even fill bubbles with aroma vapor!
A delicious amuse bouche to start a meal. The crispy and salty Gruyere tuille pairs perfectly with the sweet candied apricots and coconut bubbles. The coconut bubbles are a creation of molecular gastronomy Chef Grant Achatz of Alinea in Chicago.
Get your fish tank air pump ready for this technique developed by molecular gastronomy Chef Grant Achatz! The “bubbles with air pump” technique consists of injecting air using a fish tank air pump into a liquid with some viscosity. It works great with light syrups and juices.
There is no doubt Grant Achatz is one of the most creative chefs in the world. The 3 hour dinner at 3 Michelin star Alinea restaurant in Chicago is a theatrical experience with exceptional attention to detail. The 20 course journey is packed with flavor and texture combinations, creativity, emotions, surprises, tension and humor.
This is a spectacular molecular gastronomy version of a Philly Cheesesteak sandwich. The “air bread” is crispy on the outside and hollow on the inside. The air bread is then filled with aged cheddar sauce and topped with an ultra-thin slice of Kobe beef.