Dandelion, the West Village’s newest cocktail bar, has taken root.
The late-night bar is the latest project from Eytan Sugarman and Will Makris, a duo that brings collective downtown nightlife experience that spans members club Zero Bond, historic bar White Horse Tavern, and Hunt & Fish Club.
Sugarman took over the 115 Christopher Street space, located between Bleecker and Hudson streets, a little over a year ago. A lunch with Makris, a longtime friend, led to their first collaborative project.
”We wanted this to be a place that was very different than the other places either one of us owned,” says Sugarman. “We’re really focusing on the cocktail program, small bites and the experience. Everything in there is part of the story. We have a curated music list. Our lighting is something we really thought about. Placement of the furniture, uniforms — everything really comes together in a way to tell the story.”
The bar room at Dandelion.
Courtesy of Kelsey Cherry
Helping them tell the story are Emily Pires and Elena Hristu of E&E Creative, who oversaw creative direction for Dandelion. The pair wanted to craft a space that felt elevated and would appeal to the 30-plus crowd — something that wasn’t a club or typical crowded bar, but still rooted in the nightlife world.
The pair built the concept around the name Dandelion, which stems from the French dent-de-lion, meaning “lion’s tooth.” “It’s the most resilient flower. It can grow through concrete,” says the pair, drawing parallels to the industrial underpinnings of the venue. “When we leave exposed brick and exposed piping — things that make New York feel like New York — we can still create something really beautiful.”
They settled on a green-on-green color palette, which influenced every detail, from the overall aesthetic to the menu.
“We used green as the anchor to pull in every aspect of the story: design, F&B, all of it,” says the pair, adding they were inspired by the visual palette of films like “Great Expectations.” A deep green hue is rendered in a variety of materials throughout the space, from the 17-seat green marble bar to dark green textured ceilings and velvet seating in the adjacent 40-seat cocktail room. Rich gold and amber design accents, along with round dandelion chandeliers and vintage wallpaper, add to the opulent vibe.
The green theme also led to the creation of Dandelion’s Green Hour, a signature tableside cocktail experience that pairs pours of absinthe and chartreuse with small bites, paying homage to the 19th century happy hours of Paris.
Champagne and caviar.
Courtesy of Kelsey Cherry
The cocktail program is overseen by Keith Larry, who previously worked at Employee’s Only and Sugarman’s White Horse Tavern. Makris brought Franco Sampogna, owner of nearby Michelin-starred restaurant Frevo, on board as executive chef. Small plates and bites with late night appeal are the focus, with options including a bluefin tuna toast with uni, a wagyu hot dog, and raw bar.
“We want [Dandelion] to be a place where the neighborhood feels comfortable coming for a drink or something really good to eat,” says Makris. “We also want it to be really cool, where you never know who’s gonna show up. It could be one of the biggest celebrities in the world. It could be one of the biggest athletes or a great fashion person — but also your guy down the block that has an apartment that comes in twice a week.”
The team also hopes to appeal to a late-night crowd that’s moved beyond late nights out at the club.
“Nightlife in New York has kind of gone through a shift,” says Makris, adding that he’s noted less demand for traditional nightclubs, even from younger crowds. With a grandfathered-in liquor license, Dandelion is able to answer the question of where to go after midnight for those still seeking drinks and late-night food, albeit in a more intimate setting.
“I just think the marketplace needs more of that,” Makris adds. “The vibes feel great already.”
Cocktails at Dandelion.
Courtesy of Kelsey Cherry
