WHEN TOKYO PRECISION
MEETS NEW YORK ENERGY
SIP & GUZZLE, NEW YORK
From Features Desk
Tucked into the charming streets of Greenwich Village, Sip &
Guzzle has quickly become one of New York’s most
talked-about destinations for cocktail connoisseurs and culinary
adventurers alike. Located at 29 Cornelia Street, this bi-level
bar is the creation of world-renowned bartenders Steve
Schneider of ‘Employees Only Singapore’ and Shingo Gokan of
‘The SG Club’ fame, alongside founder Justin Weitz, whose
vision bridges culture, craftsmanship, and creativity.
At its heart, Sip & Guzzle is a story of connection, between East
and West, between art and flavour, and between two friends
whose careers have shaped the world of modern mixology. The
concept draws inspiration from the mid-1800s voyage of the
Japanese consulate to the United States, when 77 samurai
visited New York and experienced the legendary bar of Jerry
Thomas.Their return to Japan inspired Shingo Gokan’s
award-winning Tokyo bar: The SG Club. Now, Sip & Guzzle
continues that narrative full circle, bringing the samurai spirit
back to New York and blending the energy of the Big Apple
with the precision of Japanese hospitality.
A Tale of Two Bars
Sip & Guzzle unfolds across two distinctive spaces that reflect this duality. The ground-floor Guzzle, led by Steve Schneider, channels the convivial energy of a bustling New York saloon. The atmosphere is lively, warm, and familiar; the kind of place where one can unwind over a perfectly balanced cocktail that feels both comforting and fresh. Schneider’s menu celebrates ‘crushable classics’ with inventive twists, like the ‘Yuzu Mugirita’, where shochu and yuzu replace tequila and lime, or the ‘Miami Vice Negroni’ and ‘Sherry Colada Highball’, which capture the playful spirit of the bar.
Sip & Guzzle unfolds across two distinctive spaces that reflect this duality. The ground-floor Guzzle, led by Steve Schneider, channels the convivial energy of a bustling New York saloon. The atmosphere is lively, warm, and familiar; the kind of place where one can unwind over a perfectly balanced cocktail that feels both comforting and fresh. Schneider’s menu celebrates ‘crushable classics’ with inventive twists, like the ‘Yuzu Mugirita’, where shochu and yuzu replace tequila and lime, or the ‘Miami Vice Negroni’ and ‘Sherry Colada Highball’, which capture the playful spirit of the bar.
Descending downstairs leads guests to Sip, a
serene Japanese-style speakeasy overseen
by Shingo Gokan and head bartender Ben
Yabrow, formerly of ‘Double Chicken Please’.
Here, mixology becomes an art form;
cocktails are crafted with surgical precision
using Japanese techniques, hand-cut ice,
and thoughtful presentation. Signature drinks
like the Tomato Tree, Mirepoix Gibson, and
Chinatown No.5 reflect a deep respect for
Japanese flavours, history, and
craftsmanship.
Culinary Artistry
Complementing the drinks program is a culinary experience led by Executive Chef Mike Bagale, formerly of Chicago’s three-Michelin-starred ‘Alinea’, with support from Chef de Cuisine Isaac Leidenfrost. The menu reimagines Japanese izakaya favourites and American bar comfort food with playful creativity.
Complementing the drinks program is a culinary experience led by Executive Chef Mike Bagale, formerly of Chicago’s three-Michelin-starred ‘Alinea’, with support from Chef de Cuisine Isaac Leidenfrost. The menu reimagines Japanese izakaya favourites and American bar comfort food with playful creativity.
At Guzzle, the vibe is casual and fun with
dishes like Mochi French Fries, The Bikini (the
world’s thinnest sandwich), and the cheekily
served Electric Chicken, a spicy,
mouth-tingling fried chicken accompanied by
gloves and scissors. Downstairs, Sip offers
refinement and indulgence through dishes
like the ‘Royale with Cheese’, a decadent A5
Miyazaki Wagyu sandwich layered with aged
cheddar and wasabi-tonkatsu sauce on soft
shokupan bread. Each dish is thoughtfully
designed to echo the bar’s philosophy,
bridging cultures, curiosity and conversation.
The Sip & Guzzle Experience
The interiors, designed by Atsuhiko Sugiyama of Tokyo and Hiromi Akai of New York, mirror the bar’s philosophy of cultural fusion.
The interiors, designed by Atsuhiko Sugiyama of Tokyo and Hiromi Akai of New York, mirror the bar’s philosophy of cultural fusion.
Guzzle captures the warmth of an
1860s New York tavern, featuring exposed
brick, rustic oak floors, and Andy Warhol
prints, while Sip evokes an old Tokyo
speakeasy: intimate, mysterious, and artfully
detailed, with references to Yayoi Kusama
and traditional Japanese craftsmanship.
Since opening, Sip & Guzzle has earned
accolades, including #5 on North America’s
50 Best Bars, #39 on the World’s 50 Best Bars,
and ‘Best New Cocktail Bar’ at the 2025 Tales
of the Cocktail Spirited Awards. Beyond its
rankings, however, it stands out as a place
that captures the soul of modern hospitality,
where every detail, from the ice in your glass
to the art on the wall, tells a story of passion,
precision, and cross-cultural creativity.
Whether one comes to Sip in quiet reflection
or Guzzle with friends, one thing is certain: at
Sip & Guzzle, every experience is designed to
linger long after the last drink is poured.
With its unique blend of storytelling,
craftsmanship and innovation, Sip & Guzzle
isn’t just a bar; it’s an experience that
celebrates the art of connection.