New Lower East Side Bar Is Proud to Be a Crybaby

"A new cocktail bar is making the claim that it's okay to cry, or as SZA sings, "Call Me Miss Crybaby." Crybaby brings Alpine wines, cocktails, and food to the Lower East Side at 153 Bowery, at Broome Street, when it is scheduled to open in the spring. Crybaby's core inspiration is the Alps - the mountain range spanning several European countries, with notable winemaking regions like France's Jura and Savoie, as well as cheeses and cozy, hearty foods."

"The bar comes from co-owners Jeffrey Rogers (founder of Seattle bars like Jupiter), Amber Strickland, and sommelier Cameron Philip (former Coqodaq sommelier and Cote manager). The trio shares a love for apres-ski foods and culture - and also all resonate with the cheeky name. "We're all crybabies," Strickland says. "Everybody in the city is a crybaby in every positive and negative way, in every way one could exude emotions.""

"Philip's main realm is the Alpine-heavy wine. "These really rich, incredible regions," he says, "fascinating, beautiful, delicious, and they have every kind of wine that you would ever want to have." Cocktails make use of gins, vodkas, vin jaune, and absinthe - Philip notes that the latter, "the darling of so many bar programs," was created in Jura. There's a curated Chartreuse section, and cocktails also make use of the herbal liqueur (i.e., a frozen Naked & Famous)."

Crybaby will open in spring at 153 Bowery on the Lower East Side, focusing on Alpine wines, cocktails, and hearty, cheese-forward foods. The concept draws inspiration from the Alps, including French winemaking regions like Jura and Savoie, and embraces apres-ski culture. Co-owners Jeffrey Rogers, Amber Strickland, and sommelier Cameron Philip combine bar experience with Alpine-focused wine curation. Menus will feature vin jaune, absinthe, gins, vodkas, and a curated Chartreuse selection, with cocktails such as a frozen Naked & Famous. The space aims to be a welcoming place for emotional expression and shared passion for alpine flavors.

Read at Eater NY