Dandelion, a new cocktail bar from hospitality veterans Eytan Sugarman and Will Makris, has opened in the heart of Manhattan’s West Village, adding an art-driven, upscale nightlife destination to one of the city’s most storied neighborhoods.
Located at 115 Christopher St., between Bleecker and Hudson streets, Dandelion is the latest project from the team behind some of New York’s most influential venues, including Zero Bond, the White Horse Tavern and Made in New York Pizza. The bar opened Tuesday and is now welcoming guests Tuesday through Saturday from 5 p.m. to 2 a.m.
The cocktail program is led by Keith Larry, beverage director and managing partner of Little Rascal and a veteran of Employees Only, Green Gallow and the Beatrice Inn, alongside John Garda, formerly of Seamstress and Diageo Hospitality. Together, they have created a menu that balances playful reinterpretations of classic drinks with spirit-forward, more experimental offerings.
The beverage list is divided into sections such as Easy Drinking, Fun & Fresh and Slow Sippers. Highlights include lightly carbonated highballs and chuhais, inventive rye and citrus-forward sours, and a signature martini service featuring freezer martinis and premium garnishes, including caviar-stuffed olives and prosciutto di Parma. More adventurous options include a Greek Martini made with mastiha and bay leaf and a Tomato Martini with salted tomato and feta brine.
A signature experience at Dandelion is the Green Hour, a curated pairing centered on French spirits such as Chartreuse and Vieux Pontarlier absinthe. Guests are served multiple expressions alongside chilled water to customize dilution, accompanied by small bites.
The food program comes from Chef Franco Sampogna, co-owner of the Michelin-starred restaurant Frevo. Designed to complement the cocktail menu, the offerings focus on elevated bar fare and late-night plates. Dishes include bluefin tuna toast with uni and caviar, spicy shrimp with horseradish and smoked trout roe, a raw bar selection, a wagyu hot dog with truffle mayo, and a cheesesteak made with prime rib-eye and red chimichurri.
The intimate interior was designed by Emily Pires and Elena Hristu of E&E Creative and centers on an evolving, art-forward narrative inspired by the resilience of the dandelion. Deep greens, golds and amber tones dominate the space, which features a 17-seat marble-topped bar, curved banquettes, velvet armchairs and hand-painted details throughout.
Artwork plays a central role in the design, including glass-encased preserved dandelions and a full wall of mixed-media portraits by Mexican artist Leopoldo Goút. A McIntosh sound system provides warm, immersive audio, reinforcing the bar’s cinematic atmosphere.
Reservations for Dandelion are available on Resy. More information can be found at dandelionnewyork.com or on Instagram at @dandelionnewyork.
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