Sip and Guzzle is one of the hottest bar reservations in New York right now. Located at 29 Cornelia Street in the West Village, this trendy bi-level destination is drawing such crowds that guests first check in at a table set up on the sidewalk before even entering. The hype is certainly real. Recently crowned the Number One Bar on The World’s 50 Best Bars list, Sip and Guzzle is the New York outpost of SG Club in Tokyo, which was ranked Number 3 on Asia’s 50 Best Bars list in 2021.
But does it deserve the coveted top spot in the world? In my opinion, no.
The space is divided into two very distinct concepts. Upstairs is Guzzle, the livelier and more energetic of the two. Think exposed brick walls, loud music, a bustling crowd, and a youthful party atmosphere. It’s social, fun, and designed for groups looking for a lively night out.
The menu leans heavily into playful, Instagram-friendly creations. There is pork on a skewer wrapped in a cloud of candy floss, the “world’s tiniest sandwich” called the Bikini Sandwich, featuring melted cheese between two delicate waffle slices, and Mochi French Fries, a long curly fry served with dipping sauce. While visually entertaining, none of these dishes delivered much excitement on the flavour front.
The Electric Chicken, a deep-fried chicken dish served with a black rubber glove and scissors, follows the same formula. It’s theatrical, but ultimately unremarkable. This is somewhat surprising given that the menu was created by the former executive chef of Chicago’s famed Alinea.
The drinks are well executed but generally small in size. The menu features Japanese beers, highballs, and playful cocktails such as the Saketini. While enjoyable, I didn’t find anything particularly groundbreaking.
Downstairs, Sip offers a completely different experience. The room is dimly lit, intimate, and feels more like a sophisticated Japanese speakeasy. It is quieter, more refined, and far better suited for a date night than the high-energy scene upstairs.
The cocktails here are more creative and thoughtful. Drinks such as the Negroni in the Shade, made with white Negroni, melon, kiwi, and gyokuro tea, showcase a greater level of craftsmanship and originality.
The food menu is similar to Guzzle’s but includes a few more luxurious offerings. The standout was the $150 Wagyu Sandwich, served on Japanese milk bread in a silver hamburger-shaped presentation box. Expensive? Absolutely. But it was genuinely delicious and one of the highlights of the evening.
We also sampled the Volcano Roll, an ultra-crispy cigar-shaped roll that is tuna on one end and rice on the other. Like much of the menu, it felt more gimmicky than memorable.
One item we unfortunately missed was their famous burger. Apparently only twelve are made each night using the trimmings from the Wagyu sandwiches, and they sell out almost immediately.
Service throughout both spaces was attentive, professional, and efficient despite the constant crowds.
So, was the hype justified? For me, not entirely. Sip and Guzzle delivers a fun atmosphere, clever presentations, and plenty of social media moments, but the drinks were merely good rather than exceptional, and much of the food prioritized novelty over flavour. For younger crowds looking for a scene, a lively night out, and plenty of photo opportunities, it will likely be a hit. Personally, I can think of many bars in New York and around the world that offer far superior cocktails and more memorable food.
Happy Drinking,
Shanea
05/31/2026
