VUE

e ode to the Big Apple is evident in more ways than one with e Aviary's "Wake and Bake" cocktail that's exclusive to this location. It's their interpretation of Manhattan in the morning, made with single barrel rye whiskey and Vermouth that's infused with coffee and orange. e cocktail is enclosed within a pillow pouch that has been scented with the aromas of an ev- erything bagel. e package gets sliced open tableside and you're immediately back in your kitchen, tasting and smelling notes of breakfast. e food, which was conceptualized by Achatz and Executive Chef Dan Perretta, caters to all-day diners with small plates for breakfast, brunch and lunch, as well as larger-scaler offerings in the evening. Achatz brought over cult culinary offerings from Chicago like the "Not Ramen"—which is actually ramen—and Alinea's "Black Truffle Explosion." is one-bite-won- der was a dish Achatz developed early on in his career while he was working at e French Laundry. Based off a soup dumpling, a single ravioli is stuffed with an intense truffle broth and sprinkled with parmesan cheese and romaine. Eaters are warned to keep their mouths closed as the warming eruption quickly takes place. Due in large part to Achatz's mastermind reputa- tion, e Aviary delivers on a kind of promise—where nothing is as it seems and everything is unlike any- thing you've ever tasted, heard of or could've imagined. VUE ON DINING V U E N J . C O M 99

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