Molecular gastronomist Grant Achatz is behind Chicago phenomenon Aviary. Opened in 2011 – with people queueing for six hours to be among the first in – the Micah Melton-led team of bartenders, dubbed ‘sous chefs’, arrive hours before opening to prep ingredients for science-led pours. Ordered at guests’ tables and created behind closed doors, these include the Jungle Bird, a study in liquid density containing layers of rum, Campari and pineapple-lime syrup, with suspended rum ‘pearls’. The cocktail tasting menu, paired with small bites, is a good way to experience it all – including the 39 variations of ice.
955 West Fulton Market, West Loop, Chicago, IL 60607