I believe this is the bar at this moment, which is the very apex of mixology. For all bars - for all bartenders. Sure, there is Artesian and there is still Milk & Honey [NYC and London], PDT, Employees only, and many more. But Aviary - is something special... check this out: Having said, that this it is the top, I don't think, that The Aviary is a benchmark. Lets say it is a class for its own. Very much like Grant Achatz [the chef owner of Alinea, Aviary and Next] big inspiration: El Bulli, this bar pushes the limits, but also does things completely different. Comparing Aviary to a normal bar, is like comparing NASA with commercial aeronautics. Is it then the future? While I am very busy designing, testing, training new menus of the hotel, I am working - I can't deny, that I am pursuing more advanced techniques. But I believe, that there has to be a balance, between new technology and good old artisan crafting, gimmick and substance, seriousness and whimsicali...