Food Writing

Avec’s Return, Aviary’s Cocktails, and How to Cook Fish Eyes: The Week in Food Writing

Back and better than before.
Back and better than before.

• Writing that it has “great service and some of the best food in town,” Michael Nagrant thinks that Avec has recovered from the fire and turned into one of the most exciting places to eat in town. [Modern Luxury]

• Lauren Viera interviews Grant Achatz about his inspiration behind Aviary, and how everything in the bar, from how “the tables are laid out,” to the fact that they’ve “eliminated the ability for you to walk up and order a drink,” was designed to “focus on what’s in that glass.” [Trib]

The Southern’s Cary Taylor was challenged to cook fish eyes by Old Town Social’s Jared Van Camp. He found that they helped thicken an oyster stew. [Chicago Reader]

Avec’s Return, Aviary’s Cocktails, and How to Cook Fish Eyes: The