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The next generation





Text: Alexandra Rothmaler

 

A PLACE TO BE Fulton Market can be reached from the city easily with the overhead railway. This is where the heart of Chicago’s legendary meat industry once used to beat. Every morning the Meat Packing District is still bustling with people unloading sides beef and pork from huge trucks. In the evening the area puts on a new face. Young and affluent Chicago can be found here in the evening hours. Cool bars, chic restaurants and galleries have found a home amid the historical industrial flair. The new concept by Achatz and his partner Nick Kokonas can be found among them. Next restaurant and the Aviary bar are right next door to eachother. A reservation is a must to get into the bar. But there are stills walk-ins who try to get a seat and end up waiting for ages at the door. Someone might cancel. Or just doesn’t turn up. It’s seen and be seen here, if you want to belong. It’s the place to be. The bar itself is of course completely different to any other. You are behind bars! And the bar doesn’t have a counter. No barkeep back there. It looks like and operates like a restaurant kitchen. Just like in a top restaurant the same value is attached to ingredients and the way they’re processed. Exclusive cocktails are born here. None of the usual classics here. No Sex on the Beach or Tequila Sunrise. Instead you can order the IFL Science with honey, blueberry, ginger and scotch. Dry-ice magic lends the cocktail special aromas and makes it look like something out of a chem lab. Or try the Green Thumb with wheatgrass, chartreuse, gin and rum. Even the menu and the advice are borrowed from a restaurant concept. What is the guest’s taste preference? What don’t you like? What flavours are you in the mood for? These are the type of questions that you can expect to be asked here. You can what the staff would recommend, or opt for the 50 dollar cocktail menu. In that case you can choose three drinks from a list of twelve. You can of course also go for a cocktail à la carte. This is what we ended up doing, while we took in the lounge-like atmosphere. On the floor below you can find the “Office“....(weiterlesen im Magazin)


 
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