This is New York's Best Bar

Designing a Split-Level Beverage Programme

Sip & Guzzle in New York's Greenwich Village demonstrates how a dual-concept model can capture two distinct market segments within a single footprint. This sister property to Tokyo’s SG Club splits its offering across two floors, presenting hospitality operators with a masterclass in contrasting service styles. Upstairs, Steve Schneider directs Guzzle—a high-energy, wood-accented tavern designed for rapid service and volume. Downstairs, Shingo Gokan manages Sip—a quiet, traditional Japanese cocktail room. For beverage directors, this layout shows how to diversify a brand's appeal without diluting its core identity.

High-Volume Speed vs. Measured Precision

The operational success of this dual model relies on distinct service tempos. Upstairs at Guzzle, the focus is on speed, carbonation, and consistency. The drink list features draft Japanese beers, streamlined highballs, and accessible, fast-pouring cocktails designed for rapid turnover. This requires a cellar setup and tap system that can handle intense weekend rushes, alongside a robust pre-batching system to maintain quality at pace.

Downstairs at Sip, the pacing shifts entirely. This space operates with the meticulousness of a traditional Tokyo bar, focusing on bespoke service, precise dilution, and tailored presentations. For a beverage team, running these two gears simultaneously demands strict separation of prep zones. While the high-volume tavern relies on standard ice machines and speed-pourers, the downstairs lounge requires hand-carved ice blocks, precise temperature control, and delicate garnishing.

Managing the Operational Split

Combining these contrasting environments under one roof introduces complex back-of-house logistics. Staffing is a primary hurdle; bartenders must be trained to transition between the high-octane, chatty environment of Guzzle and the quiet, technical discipline required at Sip.

Furthermore, inventory control must be highly organised to prevent high-cost, specialised spirits from downstairs leaking into the high-volume service upstairs. A successful execution requires a unified prep kitchen that services both bars with clear, segregated storage. Operators can, however, use this split to their advantage by cross-utilising ingredients—for example, using the trimmings of premium garnishes from downstairs to infuseInfuseTo extract flavour from an ingredient by steeping it in a liquid. syrups or batches for the highball programme upstairs, reducing overall waste and boosting profitability.