{"id":472004,"date":"2025-12-26T03:28:39","date_gmt":"2025-12-26T03:28:39","guid":{"rendered":"https:\/\/www.europesays.com\/us\/472004\/"},"modified":"2025-12-26T03:28:39","modified_gmt":"2025-12-26T03:28:39","slug":"dandelion-opens-with-a-luxe-martini-service-in-the-west-village-of-nyc-see-inside","status":"publish","type":"post","link":"https:\/\/www.europesays.com\/us\/472004\/","title":{"rendered":"Dandelion Opens With a Luxe Martini Service in the West Village of NYC: See Inside"},"content":{"rendered":"

The West Village just got a new reason to linger over a drink\u2014or several.\u00a0<\/p>\n

Dandelion<\/a>, a new cocktail bar<\/a> from the team behind Zero Bond<\/a> and the revived White Horse Tavern, opened last week at 115 Christopher Street and it\u2019s leaning hard into one thing New Yorkers will never get tired of: a very serious martini moment<\/a>.<\/p>\n

Dandelion is the brainchild of Eytan Sugarman and Will Makris, the duo behind some of downtown\u2019s most beloved hangouts. Their newest project is somewhere between neighborhood bar and chic hideaway, with an art-driven space and a cocktail program that treats classic drinks as a starting point for modern variations.\u00a0<\/p>\n

\"drinks
\nPhotograph: Kelsey Cherry <\/p>\n

The bar\u2019s headline feature is its dedicated martini service, which focuses on freezer-cold pours straight from the martini dictionary: classic, 50\/50, Vesper, vodka and dirty. But the real twist, pun intended, is the indulgent lineup of garnishes. Instead of the standard olive or twist, guests can opt for prosciutto di Parma, caviar-stuffed olives or a ribbon of Parmesan.\u00a0<\/p>\n

Beyond martinis, the cocktail menu is organized into sections that encourage exploration and are approachable for those nervous about trying something new. \u201cEasy Drinking\u201d covers highballs and chuhais like Toji, a lightly carbonated mix of yuzu, bergamot, shochu and warming spices. \u201cFun & Fresh\u201d puts playful spins on familiar forms, including Cuffing Season, a rye sour enriched with brown-butter fat washing and topped with bright mandarin foam.\u00a0<\/p>\n

\"drinks
\nPhotograph: Kelsey Cherry <\/p>\n

For those who prefer something moodier, \u201cSlow Sippers\u201d leans spirit-forward, with layered drinks like Shades of Green, blending nori, apple, sherry and Irish whiskey. There\u2019s also Green Hour, a structured absinthe and Chartreuse experience where guests can dilute French spirits to their taste, paired with small bites.<\/p>\n

Food comes from Chef Franco Sampogna of Michelin-starred Frevo<\/a>, with bar-friendly plates that feel upscale, but not fussy. Expect oysters, razor clams, bluefin tuna crudo with caviar, lobster rolls and a steak sandwich made with prime rib-eye.<\/p>\n

\"dandelion
\nPhotograph: Kelsey Cherry <\/p>\n

Visually, Dandelion is a mood. Designed by Emily Pires and Elena Hristu of E&E Creative, the space marries deep greens, golds and amber lighting around a 17-seat marble-topped bar, with preserved dandelions, vintage books and a whole wall of work by Mexican artist Leopoldo Go\u00fat accenting the room.<\/p>\n

Dandelion is open Tuesday through Saturday from 5pm to 2am, with reservations available on Resy<\/a>.\u00a0<\/p>\n

Read more:\u00a0<\/strong><\/p>\n

The best things to do in NYC this weekend<\/a><\/p>\n

The best restaurants in NYC<\/a><\/p>\n

The best things to do in NYC this December<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"The West Village just got a new reason to linger over a drink\u2014or several.\u00a0 Dandelion, a new cocktail…\n","protected":false},"author":3,"featured_media":472005,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5122],"tags":[5229,10633,405,403,65560,5226,5225,5228,5227,988,67,586,132,5230,68,2969],"class_list":{"0":"post-472004","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-new-york","8":"tag-america","9":"tag-categories-restaurants","10":"tag-new-york","11":"tag-new-york-city","12":"tag-news-drinking","13":"tag-newyork","14":"tag-newyorkcity","15":"tag-ny","16":"tag-nyc","17":"tag-restaurants","18":"tag-united-states","19":"tag-united-states-of-america","20":"tag-unitedstates","21":"tag-unitedstatesofamerica","22":"tag-us","23":"tag-usa"},"share_on_mastodon":{"url":"https:\/\/pubeurope.com\/@us\/115783750422415011","error":""},"_links":{"self":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts\/472004","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/comments?post=472004"}],"version-history":[{"count":0,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts\/472004\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/media\/472005"}],"wp:attachment":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/media?parent=472004"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/categories?post=472004"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/tags?post=472004"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}