Liquid Nitrogen SOP. @aviarycocktails #TheAviaryNYC

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The Aviary, Chef Grant Achatz and Nick Kokonas's award-winning Chicago cocktail bar, has landed in NYC, opening a second location inside the Mandarin Oriental in Columbus Circle. In addition to some pretty dope views out over Central Park, the bar treats guests to some cocktail and culinary wizardry like smoking drinks and unique plating. "Aromas and special vessels were pretty new seven years ago," Achatz told the Times. "Now they are less uncommon. I don't think it will be as jarring."

Two very NYC-centric cocktails may not be jarring but they're definitely unlike how we're accustomed to drinking alcohol. The Wake and Bake ($24, pictured above) is meant to evoke the coffee-and-a-bagel routine that many New Yorkers go through in the morning. An Old Fashioned-esque rye, OJ and coffee cocktail is served inside a plastic bag that's been pumped with the aroma of an everything bagel. In the Rocks ($25), a New Year's Eve in NYC-inspired creation, is a scotch-filled ice ball with szechuan peppercorns standing in for fireworks and a glass of champagne on the side. Take a look at how they make that creation on Grub Street.

Chef Dan Perretta's food menu skews Japanese at the moment, with dishes like Tempura Hawaiian Shrimp ($15), Chawanmushi ($22), and Not Ramen ($27), a pork-free mushroom-based broth with house-made noodles and a soft poached egg.

Black truffle explosion. One of the best bites you'll ever have. #theaviarynyc

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You can make reservations but they can be tough to come by; the next round will be released on October 6th at 11 a.m. The Aviary will be open 9 a.m. to 1 a.m. Sundays through Tuesdays and 9 a.m. to 2 p.m. Wednesday through Saturday.

The Aviary is located inside the Mandarin Oriental at 80 Columbus Circle on the 35th floor; aviarynyc.com