#Porthole aviary

[longboulder]

Porthole aviary

Sip this one slowly, and contemplate the mysteries of the universe while you do! Among the Aviary Portholes I've tried so far, this is the one l'd most like to make again due to the complexity of its flavor. The other elements add great floral and fruit elements, and the teas give you smokiness and more peach flavor. I actually wished I had put the chili at the bottom of the porthole instead of near the top, so that I got that spice element through the second half of the drink. For the porthole, obviously the Fresno chili had the most notable impact you definitely get a tingle of heat after a few sips. I found that the oat whiskey and pistachio liqueur both gave the cocktail base a thicker, heavier mouthfeel that I found really nice, and the verjus and simple syrup countered with acidity and sweetness, respectively. This was a case where I found the cocktail base to be really impressive on its own merits, and the porthole ingredients just added to the fun! I didn't have access to Dumante Pistachio Liqueur, so l made my own infusion with vodka, dry vermouth, honey, vanilla bean and lots of chopped pistachios. Normally when I do a porthole, I sample some the original cocktail base before it goes in the porthole. In the porthole: pistachio kernels / Fresno chili / peach slices / basil / lemon peel / lapsong souchong tea / peach tea / saffron threads #imbibe #mixologyguide #homebarawards #garnishgame #mixologist #drinkpretty #artofdrinks #liqpic #homebartender #cocktailoftheday #mixoloegyguide #drinkup #myfavoritecocktail #quarantini #capellilavita #savourlavita #savourwithalexandru #craftedmixology of Stone (Porthole) from The Aviary Cocktail BookĪngel’s Envy bourbon / verjus blanc / High West Silver Western Oat Whiskey / Dow’s Fine White Port / pistachio liqueur / simple syrup #drinkstagram #cocktails #bartender #mixology #cocktailart #cocktailtime #cocktailporn #cocktailsofinstagram #puiualexandru #craftcocktails With a bit of patience, it helps you create some sort of paintings behind the glass I dreamt about it for quite some time, and I’m happy I took the leap of faith with regard to the purchase. After an insanely successful Kickstarter campaign, the same product was made for normal users. The Porthole is a fascinating gadget designed by for many years back. Try to seal the porthole as good as you can, add the cocktail, let it infuse for 15 minutes up to 30, serve over ice #cocktails #cocktail #cocktailexperience #cocktailrecipes #cocktailrecipe #cocktailsthatrock #cocktailparty #cocktailoftheday #cocktailgram #cocktailsofinstagram #cocktailbar #portholeinfuser #cocktailphotography #porthole #homebar #homecocktails #homedrinking #mixologybar #mixologists #mixologia #mixologist #mixology #mixeddrinks #mixeddrink #mixologyrecipes #alcohol #drinkrecipes #drinkstagram #drinks #drinkrecipeġ.5oz Calvados Boulard VSOP Domaine de Canton Ginger Liqueur Napoelon Mandarine Cognac XO Royal Prince Hubert de Polignac French Vermouth Blanc La Quintinye Elderflower Syrup Pivnita Bunicii Water Measure 3.5 oz and shake with ice, strained into chilled coupe. 75 oz Honey Syrup (2 pts honey, 1 pt H2O)įor this batch, I infused thyme sprigs overnight. You know how I know? Because it’s Wednesday. First created for, I saw these at in ATL with sliced lemons infusing the drink.įor me, a Transparent drink+Lemon=Bee’s Knees, but it’s a rate so I added thyme. I don’t use these porthole infuser/decanters often enough but they are a beautiful way to display and serve a batched drink. When I know it’s coming, it’s nice to prep drinks and have good ice on hand to serve.

[cocktailanddrinkrecipes]

Not The Aviary: Porthole Zombie Bitters

http://cocktailandmixeddrinkrecipes.blogspot.com/2019/02/not-aviary-porthole-zombie-bitters.html

[multipleforks]

A margarita with brightly colored, red pepper infused ice cubes, a bourbon infused cocktail enclosed in a vacuum packed bag that emitted a strong odor of coffee, freshly baked bagels, and orange juice as the bag was slowly and meticulously cut open, a ‘boom goes the dynamite’ cocktail that came out in a chemistry looking cauldron with dry ice smoke billowing out for minutes, and the infamous ‘heart of stone’ cocktail…(a favorite from Chicago)…a witch’s brew cocktail of whiskey, port, spices, and tea served in a unique circular glass porthole – with a flavor profile that gets stronger and stronger as the drink gets poured out. Each drink presents a unique combination of chemistry meets gastronomy and has flavor profiles unlike anything you’ve ever had before. Although it’s an extraordinary experience that may only be done once…it’s an experience that should be done.

Upon reading reviews of the Aviary, it’s obvious everyone has a strong opinion of this exclusive gastronomic cocktail bar. Reviews range from ‘too expensive, not worth it’ to ‘best experience I have ever had in my entire life’. It seems strange to me that someone would visit the 35th floor of one of the nicest hotels, the Mandarin Oriental, in one of the most expensive parts in NYC (Central Park/Columbus Circle) and not expect to pay $20+ a cocktail, but that’s neither here nor there. Some people complained about the service, but we had outstanding service, and everyone was exceptionally nice…which leads me to believe that if the patrons aren’t nice, well…you do the math! Rules to live by!

We had an 8pm reservation on a Tuesday evening via a good friend of mine in the seafood industry and upon arrival we were sat down right next the windows which showcased stunning view of Central Park. A lovely couch with pillows sat across from two single chairs surrounding a low-end table. The waitress came over almost immediately and offered us tap, sparkling, or still water and asked if we had been to the Aviary before. I had visited the Aviary in Chicago back in September, so I had a greater idea of the journey we were about to embark, but my friends were completely in the dark. The waitress then went through the menu and explained that we could do a la carte or order from the tasting menu. On the left was a list of drink options, and each had a line with a bird flying away from the cocktail. The further the bird’s line, the crazier the cocktail. The food menu had lots of sexy and unusual creations from their famous ‘black truffle explosion’ (a Grant Achatz creation from his days at French Laundry) to their infamous giant, crispy, pork skin (it really is Giant). We opted for the $110 tasting menu which came with three cocktails and a chef’s choice of food ($65 for just the drinks). I highly suggest the food and cocktail option as the drinks are very strong and you’re probably going to want to order some food throughout the course of the evening, (especially when you see everyone else doing it and how delightful it all looks or when you’re halfway through your second drink and realize how NOT sober you are!)

Since there were three of us and four potential drink options on each course of the cocktail tasting menu, we choose three out of the four options and split everything. For the first course we had:

Zombie Panda: awesome effervescent drink that comes with tons of pink infused ice cube balls. The ice cubes are similar to the balls of tapioca pearls at the bottom of bubble tea drinks, except these balls are icy and full of booze! 4/5.

Michalada: very crisp and refreshing cocktail with a slight orange flavor to it, no theatrics in this one. 3/5

Margarita-ish: my favorite drink of the first course. The drink came with two, square, red pepper infused ice cubes that completely changed the flavor of the cocktail as they melted. 5/5.

Wake and Bake: this is one of Aviary’s signature drinks. It’s also available in a similar format in Chicago. The waiter comes over to the table with a vacuum-packed bag with a cocktail inside. When the bag is opened you’re instructed to stick your face into the bag and breathe in the flavors of a coffee shop: coffee, bacon, orange juice and toasted bagel. The drink itself tastes exactly like coffee meets rye. It’s very boozy! 3/5

Immediately after our first course of drinks came out, our first course of food came out. For us it was a delightful, refreshing vegan soup.

Second course was the following:

Heart of Stone: this was a favorite from the Chicago location. The drink comes out in a circular, wheel shaped device. Inside the contraption is fruit and spices which make for quite a unique flavor profile. As you continue drinking, the flavor profile completely changes and the drink gets stronger. Awesome drink. 5/5.

Beam Me Up, Toddy: the presentation on this drink is out of this world. The drink comes in a Bunsen burner meets high school chemistry concoction. The Bunsen burner warms up and produces a flame that heats up the alcohol then sends it up to the glass tube filled with fruit and spices above it. This drink was excellent, and super strong! 3/5.

In the Rocks: we were convinced to order this drink by the waitress because of its unique format. The drink is held in a giant circular ice cube, and to get to it, one must open it with the small sling shot provided by the wait staff. The drink itself was extremely boozy and bitter, but the concept was very unique. 3/5

For the food portion, we were served four dishes. The large dish was crab and roe with potato chips and edible flowers on top. It was excellent. We were also given a plate of vegetables with a delicious sauce on the side, and two small bowls tuna tartare with forbidden black rice underneath a thick layer on semi-hard avocado mousse.

For the third course we had:

Boom goes the Dynamite: a ‘must have’ just for the excitement and theatrics of the cocktail. The drink is a total science experiment. It comes out in ball with liquid bubbling and dry ice spewing out of it for minutes. This drink should be the poster child for ‘making chemistry cool again’. 4/5.

Espresso Martini: no theatrics behind this one, but the drink itself was fantastic, the cold brew coffee gave it a nice flavor. 5/5

And a Panini to Go: this drink was served with a little dessert bite on top which was fun and tasty. It came in an interesting glass inside a glass cup and had flavors of white chocolate, ginger and chartreuse.

The ricotta gnudi (above) was served with this course and was one of the most delightful concoctions I have ever eaten in my entire life. It was two pieces of manchego stuffed pasta served with breadcrumbs, chives, zucchini, mushrooms, and snap peas in an amazing black truffle sauce.

Fantastic experience overall. I don’t think I could have done the five-course tasting, I would have been on the floor. Furthermore, we did the three-course tasting and we were there from 8:00pm until almost 11:00pm. If you plan on doing the five course, I would give yourself at least three plus hours. The staff was very friendly, the drinks were great, the views were unbelievable, the food was fantastic and the experience is something I will never forget!

                  The Aviary in NYC, a journey that will blow your mind and teases your senses. A margarita with brightly colored, red pepper infused ice cubes, a bourbon infused cocktail enclosed in a vacuum packed bag that emitted a strong odor of coffee, freshly baked bagels, and orange juice as the bag was slowly and meticulously cut open, a ‘boom goes the dynamite’ cocktail that came out in a chemistry looking cauldron with dry ice smoke billowing out for minutes, and the infamous ‘heart of stone’ cocktail…(a favorite from Chicago)…a witch’s brew cocktail of whiskey, port, spices, and tea served in a unique circular glass porthole – with a flavor profile that gets stronger and stronger as the drink gets poured out.

[instagramfoodphotography]

Performance cocktails at #TheAviaryNYC, recently opened at The Mandarin Oriental hotel. This cocktail entitled “Heart of Stone” is a mixture pistachio, peach, fresno, lapsang, and bourbon. The concoction steeps, develops, and evolves and is served in the porthole, a vessel specially designed for the Aviary. @MO_NEWYORK #MOreNewYork (at Mandarin Oriental, New York)

[harryfisheraa82]

Fall 2017 Restaurant Preview

The end of summer is a bummer; unless you’re obsessed with food, of course.  Because even though it’s sad to say goodbye to a bounty of glorious, seasonal produce, fall always assures a bumper crop of incredible, credentialed restaurants.  And this autumn is shaping up to be a Who’s Who of the culinary world’s most famous names, so start saving scratch for projects from Grant Achatz, Joël Robuchon, Masa Takayama and more…

Tetsu: Literally years in the making, Masa Takayama’s (significantly) more low-key Tribeca spin-off of his extravagantly swanky Masa may actually debut this season.  Though Takayama applied for a liquor license all the way back in 2015, the eatery only recently removed its plywood and began staffing up — meaning diners may soon have access to drink-friendly dishes like pork rice bowls, duck sliders, and banana bone marrow, ranging in price from $6-18 — a far cry from Masa’s $600 omakase dinners. 78 Leonard St., Tribeca

Gjelina/Gjusta: Credit the Spotted Pig’s Ken Friedman for helping woo the team behind Cali heavyweights, Gjelina and Gjusta, to the East Coast. Located in a sprawling two-story building in NoHo, these dual outposts are expected to hew closely to the originals, by serving all-day, vegetable-focused repasts of charred okra with olives, grilled oyster mushrooms, squash blossom and burrata pizza and hand-milled bolita grits. 45 Bond St., NoHo

Salvation Taco: April Bloomfield and partner Ken Friedman are crossing the bridge for the first time, with their inaugural Brooklyn project.  As in Midtown, a branch of Salvation Taco (their internationally-influenced Mexican cantina) will inhabit the modernist Pod hotel, serving chorizo handpies, Chinese sausage sticky rice tamales and curried cauliflower tacos, as well as a distinct menu on the roof. 247 Metropolitan Ave., Williamsburg

L’Atelier de Joël Robuchon: As if the above weren’t enough, one of the kingpins of French cooking, Joël Robuchon, is plotting his heralded return to the city, by reopening his high-end tasting L’Atelier.  Located in the former Colicchio & Sons space, he’s also bringing back former executive chef, Christophe Bellanca, who ran the kitchen during its last iteration in the Four Seasons hotel. 85 10th Ave., Chelsea

The Lobster Club: Speaking of the Four Seasons, the iconic hotel’s Aby Rosen/Major Food Group reboot still has an ace in the hole for fall.  The Grill and The Pool were undoubtedly the most opulent openings of the summer, and the third, in-the-works restaurant-in-residence promises not to disappoint.  Helmed by Michelin-starred chef Tasuku Murakami (of Sushi Azabu), the luxe omakase destination will take the place of Brasserie (and no, don’t expect to find a lobster club on the menu). 375 Park Ave., Midtown East

Martina: There’s no such thing as an off-season for Danny Meyer, who always seems to have yet another (reliably successful) concept up his sleeve.  And next in line is a counter-service version of his deluxe pizzeria, Marta, where chef Nick Anderer has developed a menu of meatballs, salads, veggie small plates, gelato, and Roman-style, spicy salami, four cheese and fried egg-topped pies. 55 3rd Ave., East Village

The Aviary: New Yorkers got a sneak peak of what the great Grant Achatz is about with his recent debut of The Office, at the Mandarin Oriental.  But it’s at the forthcoming The Aviary (which originated in Chicago) where he’ll really dive deep into his astounding bag of tricks — think mind-bending cocktails coursed into tasting menus, and featuring drinks served inside of ice, tipples made with spherical rum (a nod to Andres and his

olives), and libations that infuse at table inside of a specially designed “porthole.” 80 Columbus Circle., Upper West Side

Pasta Flyer: Former Del Posto teammate, Brooks Headley, may have beaten him to the fast-casual punch with Superiority Burger (not to mention ESquared’s The Sosta, which specializes in quick service pasta), but Mark Ladner still has city-dwellers biding their time for the debut of $10 bowls of regular or gluten-free noodles, topped with marinara, pesto, pork sausage, ricotta cheese, breadcrumbs or meat ragù. 510 6th Ave., Union Square

[contact-form]

The post Fall 2017 Restaurant Preview appeared first on Restaurant Girl: Best Food Blog & Restaurant Guide.

[barinacraft]

Porthole Infuser - Drink With Your Eyes First

You Can See The Flavor

Nautical inspiration from a classic fantasy / science fiction film gives birth to an infusion vessel with a window into the taste of the drink's recipe ingredients.

The idea for The Porthole was born after a few, late night conversations between chefs at a local Chicago cocktail bar The Aviary. They were after a custom-made vessel that would emphasize the transformation of a liquid as it was steeped in flavors.

~ Martin Kastner of Crucial Detail Design Studio

This triggered flashbacks of the submarine porthole in Karel Zeman's 1958 movie The Fabulous World of Jules Verne and those fantastic underwater views of marine life. A design plan was set in motion to allow people an opportunity to drink with their eyes first.

Porthole Pitcher Lets You Look Inside Your Drink Infusion

The Porthole Infuser is a cylindrical pitcher with removable glass covers providing a view into the cocktail ingredients. Small whole pods and sections of fruits, vegetables and herbs can be arranged inside the container in endless artistic arrangements.

These natural botanicals are then bathed in steeping liquids to create cocktails, coffees, dressings, mulled wines, oils, punches or teas. Imagine the infinite possibilities of interesting infusions that could reside inside including “thyme in a bottle.”

The pitcher pours thirteen fluid ounces ( 390ml ) total capacity and is made from food grade plastic, stainless steel and tempered low iron glass panes. A single screw allows opening the container for culinary creation and convenient cleaning.

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A Mojito Infused With Holiday Spirit

Holiday Mojito Recipe:

5 oz Calvados apple brandy

3 ¾ oz rum

1 ½ oz apple cider

1 ½ oz brown sugar

red and green apples

lime

mint

cinnamon sticks

star anise

Slice the apples and fan-slice the limes. Mix the apple cider and brown sugar; boiling for 2 minutes to make cider syrup. Combine and stir the cider syrup, Calvados apple brandy and rum together in a measuring cup and set aside for easy pouring from its spout later. In the Porthole, arrange the mint leaves, apple slices, lime fans, cinnamon sticks and star anise.

Replace the top glass and insert screw into the center hole. Press down on the glass during tightening. Squeeze and snug screw to ensure a good seal. Fill with the blended liquid ingredients. Occassionally toggle the Porthole during infusion. Infuse up to 6 hours. Enjoy!

Porthole Pitched To Crowds Of Cocktail Enthusiasts

After being featured on the cover of Food Arts and in numerous other magazines along with word of mouth from Chicago patrons, the Porthole was enthusiastically crowd source funded through Kickstarter. Some true Chicago Cocktail enthusiasts even spent the day working with The Aviary chefs behind the bar learning recipes and techniques as well as bringing home two designer autographed Portholes. If you want the Porthole Infuser to grace the cover of your home bar as functional glassware decor, orders can be placed here where you'll find additional details on pricing and product features as well.

For a portable pocket sized pitcher with a window into spirits that have already been infused see the porthole flask.

[247geek]

Cocktails at the aviary with private tour of behind the scenes with AJ. Thanks for all the love ! #talkingice #angelsenvyrye #1stedition #firsteditionwhitetruffle #jager #jager1970 #porthole #specialblend @angelsenvy (at The Aviary)

[harryfisheraa82]

Fall 2017 Restaurant Preview

The end of summer is a bummer; unless you’re obsessed with food, of course.  Because even though it’s sad to say goodbye to a bounty of glorious, seasonal produce, fall always assures a bumper crop of incredible, credentialed restaurants.  And this autumn is shaping up to be a Who’s Who of the culinary world’s most famous names, so start saving scratch for projects from Grant Achatz, Joël Robuchon, Masa Takayama and more…

Tetsu: Literally years in the making, Masa Takayama’s (significantly) more low-key Tribeca spin-off of his extravagantly swanky Masa may actually debut this season.  Though Takayama applied for a liquor license all the way back in 2015, the eatery only recently removed its plywood and began staffing up — meaning diners may soon have access to drink-friendly dishes like pork rice bowls, duck sliders, and banana bone marrow, ranging in price from $6-18 — a far cry from Masa’s $600 omakase dinners. 78 Leonard St., Tribeca

Gjelina/Gjusta: Credit the Spotted Pig’s Ken Friedman for helping woo the team behind Cali heavyweights, Gjelina and Gjusta, to the East Coast. Located in a sprawling two-story building in NoHo, these dual outposts are expected to hew closely to the originals, by serving all-day, vegetable-focused repasts of charred okra with olives, grilled oyster mushrooms, squash blossom and burrata pizza and hand-milled bolita grits. 45 Bond St., NoHo

Salvation Taco: April Bloomfield and partner Ken Friedman are crossing the bridge for the first time, with their inaugural Brooklyn project.  As in Midtown, a branch of Salvation Taco (their internationally-influenced Mexican cantina) will inhabit the modernist Pod hotel, serving chorizo handpies, Chinese sausage sticky rice tamales and curried cauliflower tacos, as well as a distinct menu on the roof. 247 Metropolitan Ave., Williamsburg

L’Atelier de Joël Robuchon: As if the above weren’t enough, one of the kingpins of French cooking, Joël Robuchon, is plotting his heralded return to the city, by reopening his high-end tasting L’Atelier.  Located in the former Colicchio & Sons space, he’s also bringing back former executive chef, Christophe Bellanca, who ran the kitchen during its last iteration in the Four Seasons hotel. 85 10th Ave., Chelsea

The Lobster Club: Speaking of the Four Seasons, the iconic hotel’s Aby Rosen/Major Food Group reboot still has an ace in the hole for fall.  The Grill and The Pool were undoubtedly the most opulent openings of the summer, and the third, in-the-works restaurant-in-residence promises not to disappoint.  Helmed by Michelin-starred chef Tasuku Murakami (of Sushi Azabu), the luxe omakase destination will take the place of Brasserie (and no, don’t expect to find a lobster club on the menu). 375 Park Ave., Midtown East

Martina: There’s no such thing as an off-season for Danny Meyer, who always seems to have yet another (reliably successful) concept up his sleeve.  And next in line is a counter-service version of his deluxe pizzeria, Marta, where chef Nick Anderer has developed a menu of meatballs, salads, veggie small plates, gelato, and Roman-style, spicy salami, four cheese and fried egg-topped pies. 55 3rd Ave., East Village

The Aviary: New Yorkers got a sneak peak of what the great Grant Achatz is about with his recent debut of The Office, at the Mandarin Oriental.  But it’s at the forthcoming The Aviary (which originated in Chicago) where he’ll really dive deep into his astounding bag of tricks — think mind-bending cocktails coursed into tasting menus, and featuring drinks served inside of ice, tipples made with spherical rum (a nod to Andres and his

olives), and libations that infuse at table inside of a specially designed “porthole.” 80 Columbus Circle., Upper West Side

Pasta Flyer: Former Del Posto teammate, Brooks Headley, may have beaten him to the fast-casual punch with Superiority Burger (not to mention ESquared’s The Sosta, which specializes in quick service pasta), but Mark Ladner still has city-dwellers biding their time for the debut of $10 bowls of regular or gluten-free noodles, topped with marinara, pesto, pork sausage, ricotta cheese, breadcrumbs or meat ragù. 510 6th Ave., Union Square

[contact-form]

The post Fall 2017 Restaurant Preview appeared first on Restaurant Girl: Best Food Blog & Restaurant Guide.

[harryfisheraa82]

Fall 2017 Restaurant Preview

The end of summer is a bummer; unless you’re obsessed with food, of course.  Because even though it’s sad to say goodbye to a bounty of glorious, seasonal produce, fall always assures a bumper crop of incredible, credentialed restaurants.  And this autumn is shaping up to be a Who’s Who of the culinary world’s most famous names; so start saving scratch for projects from José Andrés, Joël Robuchon, Masa Takayama and more…

Tetsu: Literally years in the making, Masa Takayama’s (significantly) more low-key Tribeca spin-off of his extravagantly swanky Masa may actually debut this season.  Though Takayama applied for a liquor license all the way back in 2015, the eatery only recently removed its plywood and began staffing up — meaning diners may soon have access to drink-friendly dishes like pork rice bowls, duck sliders, and banana bone marrow, ranging in price from $6-18 — a far cry from Masa’s $600 omakase dinners. 78 Leonard St., Tribeca

Gjelina/Gjusta: Credit the Spotted Pig’s Ken Friedman for helping woo the team behind Cali heavyweights, Gjelina and Gjusta, to the East Coast. Located in a sprawling two-story building in NoHo, the outposts are expected to hew closely to the originals, by serving all-day, vegetable-focused repasts of charred okra with olives, grilled oyster mushrooms, squash blossom and burrata pizza and hand-milled bolita grits. 45 Bond St., NoHo

José Andrés Projects: In a major coup for New York, none other than José Andrés, and brothers Ferran and Albert Adria (basically the gods of molecular gastronomy), are joining forces for a food hall in the Hudson Yards. Essentially a Spanish Eataly, the 35,000-square foot, indoor-outdoor space will feature a range of culinary concepts, like tapas spots, wine bars and more.  Not only that, but Andrés is planning a branch of The Bazaar (home of his famous spherical olives) inside of SLS New York, in collaboration with celebrated designer, Philippe Stark. 460 West 34th St., Midtown West

L’Atelier de Joël Robuchon: As if the above weren’t enough, one of the kingpins of French cooking, Joël Robuchon, is plotting his heralded return to the city, by reopening his high-end tasting L’Atelier.  Located in the former Colicchio & Sons space, he’s also bringing back former executive chef, Christophe Bellanca, who ran the kitchen during its last iteration in the Four Seasons hotel. 85 10th Ave., Chelsea

The Lobster Club: Speaking of the Four Seasons, the iconic hotel’s Aby Rosen/Major Food Group reboot still has an ace in the hole for fall.  The Grill and The Pool were undoubtedly the most opulent openings of the summer, and the third, in-the-works restaurant-in-residence promises not to disappoint.  Helmed by Michelin-starred chef Tasuku Murakami (of Sushi Azabu), the luxe omakase destination will take the place of Brasserie (and no, don’t expect to find a lobster club on the menu). 375 Park Ave., Midtown East

Martina: There’s no such thing as an off-season for Danny Meyer, who always seems to have yet another (reliably successful) concept up his sleeve.  And next in line is a counter-service version of his deluxe pizzeria, Marta, where chef Nick Anderer has developed a menu of meatballs, salads, veggie small plates, gelato, and Roman-style, spicy salami, four cheese and fried egg-topped pies. 55 3rd Ave., East Village

The Aviary: New Yorkers got a sneak peak of what the great Grant Achatz is about with his recent debut of The Office, at the Mandarin Oriental.  But it’s at the forthcoming The Aviary (which originated in Chicago) where he’ll really dive deep into his astounding bag of tricks — think mind-bending cocktails coursed into tasting menus, and featuring drinks served inside of ice, tipples made with spherical rum (a nod to Andres and his

olives), and libations that infuse at table inside of a specially designed “porthole.” 80 Columbus Circle., Upper West Side

Pasta Flyer: Former Del Posto teammate, Brooks Headley, may have beaten him to the fast-casual punch with Superiority Burger (not to mention ESquared’s The Sosta, which specializes in quick service pasta), but Mark Ladner still has city-dwellers biding their time for the debut of $10 bowls of regular or gluten-free noodles, topped with marinara, pesto, pork sausage, ricotta cheese, breadcrumbs or meat ragù. 510 6th Ave., Union Square

[contact-form]

The post Fall 2017 Restaurant Preview appeared first on Restaurant Girl: Best Food Blog & Restaurant Guide.