Sip&Guzzle

"A New York eatery known for serving Tsar Nicoulai caviar on crispy chicken skins with ranch dip." - ByBecky Duffett

"Sip & Guzzle is two destinations in one. The lower level of the bar, called Sip, is run by Shingo Gokan: Before opening eight bars across Japan and China, Gokan had been the bar director for a decade at the original Angel’s Share in Manhattan. The upper level, named Guzzle, is overseen by Employees Only alum Steve Schneider; he serves classics and more familiar cocktails, plus swanky izakaya fare and Japanese street food from Mike Bagale, former chef of three-Michelin-starred Alinea in Chicago. Don’t miss the special desserts in Sip." - Eater Staff

"At Sip and Guzzle, the cocktail arms race has reached new heights. The bi-level spot from a few Employees Only and Angel’s Share vets has a downstairs lounge (called Sip), as well as a slightly more casual ground-floor bar (Guzzle) with a bit of standing room and a bunch of little tables. Both areas have snacks, like cheese-dusted mochi fries and a $150 wagyu sando, in addition to some exceedingly nerdy cocktails. Try something made with whiskey, sushi vinegar, and wasabi. Or play it safe with a passionfruit mojito." - bryan kim, katherine lewin, neha talreja, carina finn koeppicus

"Globe-trotting drinks innovators Shingo Gokan (Angel's Envy in New York, SG Club in Tokyo) and Steve Schneider (Employee's Only in New York and Singapore) debuted this multi-concept cocktail and dining destination in the West Village in January of 2024. Gokan helms Sip, the sleek subterranean bar with a rotating cast inventive cocktails. There's a Champagne-topped Grasshopper, crystal-clear Tomato Tree featuring Roku gin and tomato leaf, and the Mr. Miyagi, a heady mix of Scotch, shochu, Campari, and passionfruit. Schneider's ground-floor Guzzle is a livelier destination for highballs and riffs on classic cocktails like the Yuzu Margarita and Lychee Martini. Each floor has its own food menu, with some overlap. Bluefin tuna tartare and tea-smoked caviar are mainstays at Sip, while most tables at Guzzle order at least one plate of spicy fried "electric" chicken. Creamy soft serve and honey butter mochi are usually available at both." - Emily Saladino, Devra Ferst

"There’s a lot going on at this two-story bar in the West Village, from alums of and . On the first floor is Guzzle, where you can grab a cold brew martini at the crowded bar, or make a reservation for the adjoining room. You’ll see plenty of first dates breaking the ice over Nashville-style hot chicken, served with latex gloves and scissors, and it’s a good place to take someone when you want food to soak up the well-mixed cocktails, but not a full dinner. Downstairs, there’s Sip, a Japanese cocktail bar that’s more white glove than latex glove. The food and drinks menus here require closer reading, it's walk-in only, and the waitlist kicks off as early as 4pm. Without even getting into Sip & Guzzle's whole 1860s throwback schtick, it's all a little over-the-top, but this one-two-punch is worth checking out when your regular drink at your regular bar feels tired. " - Willa Moore