The five-star Mandarin Oriental, New York and Chicago-based co-owners Chef Grant Achatz and Nick Kokonas of the widely-acclaimed Alinea Group have announced the opening of The Aviary NYC. Featuring a distinctive culinary approach to cocktails and service, The Aviary NYC also includes The Office NYC, a speakeasy-style environment. The concept is Chef Achatz and Kokonas’ inaugural hotel partnership and first location outside of Chicago. Both spaces were designed by Tihany Design and are located on the hotel’s 35th floor.
Reservations for The Aviary NYC are now available and can be made by clicking here.
Drink experience at The Aviary NYC
The Aviary NYC provides an interactive journey for guests, where cocktails and small food plates complement the drink experience. Unique to the New York City location, The Aviary NYC offers an all-day menu where the team’s approach to inventing interesting flavour combinations are featured. Reflecting the core principles of the Chicago flagship, while incorporating the cocktail culture of New York City paired with panoramic views of Central Park and the Manhattan skyline, the 90-seat Aviary NYC provides visitors with an experience like no other.
From Chef Grant Achatz and Chicago-based beverage director Micah Melton, the drink experience at The Aviary NYC features a 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 autumn, 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 and to take the chill off of a cool autumn evening.
Food menu at The Aviary NYC
Unlike the Chicago location, The Aviary NYC is the first to offer meal periods that extend beyond evening service. In partnership with Chef Grant and Chicago’s Aviary and The Office’s Executive Chef Dan Perretta, the team has developed a menu that incorporates the same attributes, philosophies and products as the Chicago location, but with a twist, taking inspiration from New York City.
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 to the space can also indulge in a dining journey with two Chef’s Tables, seating up to two guests each. Here, guests can take in panoramic views of the city while receiving an up close and personal look into The Aviary NYC’s drink kitchen.
Guests can book an experience starting from three-courses, along with five-courses and special Chef’s Table experiences by clicking here.
The Office NYC
Accessible via an entrance located adjacent to The Aviary NYC’s glass-enclosed drink kitchen, the 44-seat Office NYC, which opened in early July 2017, provides an intimate speakeasy-style environment for visitors. 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.
“It’s been exciting to collaborate alongside these talented restaurateurs and to see The Aviary NYC make its debut at Mandarin Oriental, New York,” said Susanne Hatje, General Manager. “The addition of these new food and drink concepts will position our hotel as a true destination experience for visitors alike. From our five-star accommodations and wellness experiences to exceptional culinary and innovative beverage offerings, this will further position the hotel as a leader in the world of New York City hospitality.”
“To see The Aviary NYC and The Office NYC finally come to life is fulfilling for the entire Alinea Group Team,” said Nick Kokonas, co-owner of The Alinea Group. “We feel through this partnership with Mandarin Oriental, New York and the entire Hotel Group, that the space will truly honor the New York restaurant and hospitality community and attract a multitude of international visitors and culinary enthusiasts alike.”