"Dandelion is the brainchild of Eytan Sugarman and Will Makris, the duo behind some of downtown's 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. The bar's 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. Beyond martinis, the cocktail menu is organized into sections that encourage exploration and are approachable for those nervous about trying something new. "Easy Drinking" covers highballs and chuhais like Toji, a lightly carbonated mix of yuzu, bergamot, shochu and warming spices."
Dandelion opened at 115 Christopher Street as a West Village cocktail spot from Eytan Sugarman and Will Makris. The venue blends neighborhood-bar warmth with a chic, art-driven interior and a cocktail program that reimagines classics. A dedicated martini service offers freezer-cold pours of classic, 50/50, Vesper, vodka and dirty martinis paired with lavish garnishes such as prosciutto di Parma, caviar-stuffed olives and Parmesan ribbons. The menu is divided into approachable sections—Easy Drinking, Fun & Fresh and Slow Sippers—featuring drinks like Toji, Cuffing Season and Shades of Green. Food comes from Chef Franco Sampogna with bar-friendly, upscale plates.
Read at Time Out New York
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