AUSTIN’S FAVORITE NEIGHBORHOOD WINE BAR
since 2006
BALANCE
Combining culinary skill with thoughtful hospitality standards and an unrivaled wine selection in a laid-back restaurant space, Aviary truly embodies ‘Austin Fine Dining.’
CHARACTER
Driven by the one-and-only, Alex Bell, the Aviary wine list has just as much personality as Alex does - it’s unique, refined, sexy, and approachable. His collection is built on direct relationships with winemakers and brings together a menu of wines that push trends and sustainability boundaries, creating an accessible level of discovery in grape varietals and regions that typical bar programs simply can’t achieve.
WINE TASTINGS & CLASSES
Join us to sip, swirl, and savor while learning all about the wonderful world of wine! Our Summer School classes are a laid-back, relaxed approach to wine education (and tasting!) and are perfect for wine lovers and beginners alike.
GIGGLE WATER WEDNESDAY TASTINGS
Sample wine flights with the wineries on Wednesdays for only $15. Learn about these unique and special wines from the experts themselves.
MONTHLY WINE CLUB
Ever just think…"Damn, I wish Aviary could just buy my wine for me?" Well, we can, we will, we want to! Each month features a different theme to celebrate and pulled directly from Alex's absolute favorites, features, fawnings & freak outs.
CLARITY + INTENSITY
Our menu is a self-described “culinary mosh pit” of seasonal, locally sourced and Texas-forward dishes influenced by culinary experiences in restaurants around the world. Particularly inspired by Japanese traditions, each dish is crafted with special balance and fine attention to detail.
CHEF ZAKK POLLARD
Zakk started his cooking career in Tokyo, working for a small izakaya (a casual Japanese pub). His first job in Austin was working for Paul Qui and Moto Utsunomiya at East Side King before landing at acclaimed Austin institution, Barley Swine, and then Aviary Wine + Kitchen today. His passion for cooking focuses on maximizing ingredients to minimize waste and fermentation. Outside of work, he talks to service industry people on his podcast, Peon, and cares for his plants, as he has recently embarked on a journey to achieving “Plant Zaddy” status.
CHEF DAN GARR
Dan began cooking professionally while studying music at Texas State University, and immediately found an outlet for connection and creativity through hospitality. In 2022, after working in sushi bars around Austin at Lucky Robot and with Yoshi Okai at Otoko, Dan joined the culinary team at Aviary. They think a meal is best enjoyed casually, without pretension - and especially in the company of friends. When not working, Dan can be found in a coffeehouse, trail running, playing music, or relaxing on their patio with a good book.
CHEF STEVEN DZIEWANOWSKI
Steven began his culinary career working in kitchens in his home state of California. After a few years cooking in Cali, he caught the travel bug and embarked on a global culinary journey, with highlights in Italy, Portland, Australia, and Japan. He has worked under acclaimed chefs around the world, including James Beard Award winners Greg Higgins at Higgins Restaurant and Nancy Pomeroy both at BEAST and the Ace Hotel in Kyoto, Japan. When he isn’t cooking, he’s likely tending to his garden, experimenting with koji, or playing with his cat, Subi.