The Aviary

Curated by Shannon Boland, Renaissance Navigator

Applying to cocktails the same level of intricate technique, rarefied ingredients and jaw-dropping presentation he introduced at his ground-breaking restaurant, Alinea, Chicago chef Grant Achatz has created what is undoubtedly the world's most avant-garde watering hole. One drink, the Blueberry, comes in a beautiful round glass flask filled with fresh fruit and flowers in which the alcohol is meant to steep; another, served hot, comes in a vacuum coffeepot. Not enough? The bar has its own ice chef. Still not enough? The bar is reservation only. And totally worth it.