"The project comes from a deep bench of hospitality heavyweights: Jimmy Rizvi, the restaurateur behind Bungalow, and Kanvar Singh, of Midtown's ever-popular Elsie Rooftop, lead the partnership along with beverage director Hirotomo Akutsu, formerly of Tokyo's Bar Trench (ranked 94th on the World's 50 Best Bars 2025) and creative director Rio Azmee of Shinka Ramen. Every detail, from the way a cocktail is built to the way the room feels, is deliberate."
"The cocktail list spans 20 drinks and leans hard into Japanese bartending principles like balance, clarity and respect for ingredients without tipping into preciousness. Many cocktails take days to prepare and rely on fermentation, infusion and the reuse of byproducts that might otherwise be tossed. Take the Pink Tango, a mezcal-based cocktail that takes a full week to make. The entire pineapple-skin, flesh and leaves-is fermented with koji before being blended with Campari, lime and pink grapefruit soda for a drink that's both layered and light."
Stone & Soil debuts inside the Park South Hotel on February 3, centering Japanese bartending principles of precision, restraint and hospitality. Leadership includes Jimmy Rizvi, Kanvar Singh, beverage director Hirotomo Akutsu and creative director Rio Azmee. The 20-drink cocktail list emphasizes balance, clarity and respect for ingredients, with many recipes requiring days of fermentation, infusion and reuse of byproducts. Examples include the weeklong-fermented Pink Tango and a savory Black Boulevardier featuring fig- and spice-infused whiskey, Cynar, sherry and balsamic. Snack offerings transform sake lees into tangy cream cheese and wagyu trimmings into rich beef rillettes to minimize waste.
Read at Time Out New York
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