Dandelion: The Newest Cocktail Venue in West Village

A new cocktail bar has opened in the West Village - Dandelion is situated at 115 Christopher Street, New York, NY 10014.

Photo Credit: Kelsey Cherry

Dandelion, set to launch on December 16 on Christopher Street, is the newest endeavour of hospitality experts Eytan Sugarman and Will Makris. The team, known for their impact on New York's culturally significant establishments such as Zero Bond, White Horse Tavern, and Made in New York Pizza, applies their expertise to a small, art-centric pub that emphasises ambiance and design.

The core of Dandelion features a cocktail program directed by industry veteran Keith Larry in collaboration with hospitality consultant John Garda. The beverage menu is categorised into separate areas, commencing with Easy Drinking. This category emphasises light, effervescent cocktails like highballs and chuhais, featuring Toji, a mildly carbonated blend of yuzu, bergamot, shochu, tonka, and cardamom, and the Fox, a vibrant kiwi honey citrus highball accented with a hint of Greek yoghurt.

Fun and Fresh presents whimsical reinterpretations of well-known beverages. Notable offerings comprise Cuffing Season, a rye sour infused with brown butter, maple, blackberry, ginger, sage, and mandarin foam, as well as Dandelion’s martini service, which includes freezer martinis such as the Classic, 50/50, Vesper, and Vodka Dirty. Each is accompanied by sophisticated garnishes, including prosciutto di Parma, caviar-stuffed olives, and parmesan ribbons. Additional unconventional martini versions comprise a Greek Martini including mastiha, bay leaves, and shiitake mushroom, alongside a tomato martini prepared with salted tomato and feta brine.

The Slow Sippers section completes the menu with spirit-forward options crafted for depth and balance. Notable offerings comprise Shades of Green, which amalgamates nori and apple with sherry and Irish whisky, and G.G., a bittersweet Manhattan that fuses high-proof rye, Spanish brandy, vermouth and sherry, adorned with a gold foil fig garnish.

The culinary initiative, devised by Chef Franco Sampogna of the Michelin-starred Frevo, enhances late-night pub dining through sophisticated small dishes. Notable offerings comprise bluefin tuna toast adorned with uni and osetra caviar, a wagyu hot dog enhanced with truffle mayonnaise, and a traditional cheesesteak reinterpreted with prime ribeye and red chimichurri.

Photo Credit: Kelsey Cherry

The interior, conceived by Emily Pires and Elena Hristu of E&E Creative, is characterised by opulent materials and subdued lighting. A gently lit 17-seat bar extends down the space, adorned with fluted panelling and covered with rich green marble featuring prominent white veining. Overhead fixtures emit a warm illumination over a spectrum of greens, golds, and amber hues.

A connected lounge features curving banquettes, olive and white velvet armchairs, and marble-topped tables, adorned with hand-painted gold leaf mirrors and vintage-inspired wallpaper. Preserved dandelions and an early edition of Great Expectations are present throughout the space, while a complete wall of large-scale mixed media pieces by Mexican artist Leopoldo Goút serves as the focal point of the room. A McIntosh audio system enhances the ambiance.