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America’s #1 Burger is Served at NYC’s Best New Bar | On The Line | Bon Appétit
America’s #1 Burger is Served at NYC’s Best New Bar | On The Line | Bon Appétit
Bon Appétit
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13:02 · 31 thg 3, 2026
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The
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0:00
- The Sip and Guzzle is a American Japanese hybrid cocktail bar.
0:05
We got number one burger in North America, voted by world's best steakhouses.
0:08
My title is Executive Chef.
0:11
I did 10 years at three Michelin, Alinea,
0:13
as Executive Chef and I'm taking all of my creativity
0:17
and applying it to the bar.
0:19
It's a cocktail bar.
0:20
A lot of the food wouldn't work in all environments.
0:23
Here, having a 13-inch mochi fry,
0:26
that's chewy and it's a French fry with a couple of cocktails
0:29
and a beer makes absolute sense
0:31
and it's fun.
0:40
Hey, what's up?
0:41
Welcome to Sip and Guzzle.
0:42
I'm Mike Bagale, Executive Chef.
0:44
Come on in.
0:47
This is actually Guzzle Bar.
0:49
Downstairs is Sip Bar.
0:51
Upstairs focuses on classics and classic cocktail-making, prohibition style.
0:55
And then downstairs is a little bit more technique driven
0:57
and the kitchen supports both programs.
1:00
So, come into the kitchen and let's get started.
1:06
♪ Hey ♪ - We're checking in on some morning production.
1:09
Chef here is getting ready to grind our A5 Wagyu for our signature Tavern
1:13
Burger.
1:14
This Tavern Burger is a byproduct of another iconic sandwich that we do,
1:19
the Royale with Cheese.
1:20
We take all the trimmings from that and we grind it into patties.
1:23
That was how this dish was birthed.
1:24
We use A5 Miyazaki specifically 'cause the Royale with Cheese sandwich is an iconic
1:30
sandwich in Japan called the Katsu Beef Sandwich.
1:33
And our version is a little bit Americanized.
1:36
We put minced onions similar to how big fast food brands do it.
1:40
We make our own Japanese ketchup, our own version of cheese sauce on it.
1:45
Specifically, this is tenderloin.
1:46
This isn't just A5 Wagyu,
1:48
it's the most tender cut on top of it already being tender.
1:51
And the reason for which is when you bite into this really thick sandwich,
1:55
it needs to disintegrate and eat almost like a marshmallow.
1:58
But for the burger, we do 12 a day,
2:00
very specifically because that's our yield of our byproduct.
2:03
So, it is sustainable.
2:04
This is like a nose to tail, if you will,
2:06
of our in-house production.
2:08
There's a lot of fat here.
2:09
It's not traditional for a Tavern Burger, so we need to strengthen it.
2:13
So, we add a little bit of gelatin
2:14
and then we add Japanese Jidori egg yolks to give it a little bit
2:18
of a binder as well.
2:20
It's a Japanese chicken that's actually a fertilized egg.
2:22
It is chicken eggs they use in Yakitori.
2:24
We start this in the morning, let them really,
2:26
really firm up 'cause we're gonna pan base those in a lot of French
2:29
butter and caramelize 'em.
2:31
And we need to make sure that it's fresh ground daily,
2:34
that it's bound properly
2:35
and that it has time to rest
2:37
so the meat softens even a little bit more,
2:38
but it's still compact.
2:39
And then we assemble the burger by adding what I call Parmesan singles to
2:44
mimic like a craft single where we take Parmesan
2:46
and cream and lay it into a sheet
2:48
and cut it into perfect square
2:50
so we can drape
2:51
that over and steam it over the final product.
2:53
And then we do our own fermented shishito relish, napa cabbage slaw, fermented pickles,
2:58
just a light brushing of tare on it and the Breads Bakery sesame buns.
3:03
This looks great, chef.
3:04
I'm gonna head upstairs and check in with Chef Isaac.
3:10
I like to start my day with Chef de Cuisine Isaac here.
3:13
Isaac runs not only the day-to-day operations,
3:16
he helps me streamline the systems to make sure every dish is consistent.
3:20
Let's check out this caviar.
3:21
You gotta see how it's gonna work.
3:22
This is Golden Osetra caviar.
3:24
We get it farmed from Greece.
3:25
It's just a rare quality egg.
3:27
It's a little bit richer,
3:28
a little bit more buttery than you would typically get from a caviar.
3:31
Any luxury ingredient, there needs to be a form of education from the product
3:35
to the guest.
3:36
The best way to serve it is in abundance.
3:38
That way the guests feel not only are they getting the quantity of
3:41
which they want,
3:42
but they're able to make their own assessment into why they like it. -
3:45
Dealing it in with ice cream a lot.
3:47
So, thinking maybe we just do a special with a fat dab of caviar
3:51
on the Hakata milk saucer. - Mm-hmm.
3:52
Really good. - It's delicious.
3:55
This batch is super nutty. - Alright,
3:57
we're gonna check some of the deliveries that are coming in now.
4:04
Some of our deliveries come up to the bar.
4:05
This is our Breads Bakery delivery.
4:07
A very prestigious list that rated us number one burger in the country,
4:12
is partially due to this amazing partnership with Breads Bakery. - Every day,
4:16
deliver in the morning between 12
4:18
and 15 buns just baked like an hour ago. - We don't make it
4:22
in-house because we don't have the time commitment,
4:25
the proofing, the ovens. - One thing coming from Michelin kitchens is there's like
4:29
a stigma of not making everything in-house.
4:32
And if you're not making your own bread
4:34
or your own cured meats
4:35
or whatever- - Then you're a hack. - Yeah,
4:37
then you're an idiot
4:37
and you should go home
4:38
and never come back. - Bread looks awesome
4:41
and we have a few other deliveries
4:42
that we need to check on.
4:44
Come on in. - Thank you. - Straight to the kitchen. - Alright. -
4:48
This is our bluefin tuna.
4:50
Really high quality, as you can tell.
4:52
Clean, beautiful product that we use a lot of.
4:55
Typically what we'll do is we'll separate this loin
4:58
and use the loin specifically for putting into our volcano roll.
5:01
We like to give it a little taste,
5:02
determine if we want to age it on the skin a little bit downstairs
5:06
to impart a little bit more umami
5:08
and flavor.
5:08
Or sometimes it's kind of ready to go now.
5:11
What do you think? - I think it's great.
5:12
I think sit on it for a couple days
5:14
and let it kind of concentrate,
5:15
just on the skin. - Okay. -
5:16
And we'll break it down
5:17
and get it ready. - It could go right now.
5:19
I'd be happy with it right now.
5:21
But yeah, let's give it a few days and we're okay.
5:23
Let's pack it up and keep on moving.
5:29
So, a big part of my day is checking in on production.
5:32
All of the production happens behind the scenes before we start service.
5:35
Right now I'm checking in on our volcano roll,
5:38
which this is an homage to the Japanese hand roll.
5:41
This is a unique recipe of macerating nori with sugar
5:46
and soy and an invert sugar
5:48
and then drying.
5:49
This is a perfect example of a dish that's just hyper, hyper minimalist,
5:53
but it took about four months of constant R and D.
5:57
This is actually two sheets of nori that we've pressed together.
6:00
The next thing is to fry it quickly
6:03
and what we're doing is we're letting the sugars
6:05
that are in the soy caramelize,
6:08
you take this bar and you have to work very,
6:10
very quickly because as the sugar cools, it hardens.
6:13
So, what we're doing is rolling this
6:15
and pressing it so
6:17
that I'm getting it very,
6:18
very, very tight and structural.
6:20
And then the sugar temperature is dropping drastically and as it cools,
6:24
it forms a tube.
6:26
And we set it right here
6:27
and we make 150 of those
6:29
and then we move on to the next project.
6:31
So, we're almost done here.
6:32
Let's go check on some more of the production.
6:35
So, we saw some production upstairs.
6:37
A lot of the rest of the production happens down here in our receiving
6:40
kitchen.
6:41
You saw upstairs, me rolling the tubes
6:43
and finalizing 'em and
6:44
then they get dehydrated.
6:46
Down here is where the production starts.
6:48
We lacquer and brush and macerate all the nori,
6:51
and then it gets air-dried before the final steps.
6:54
So, this happens every day, first thing in the morning,
6:57
as well as drying our chicken skins that we will puff later.
7:01
This is our Bikini production.
7:03
It's the Bikini sandwich designed for my love of the Spanish Bikini sandwich.
7:09
We call it the world's thinnest sandwich.
7:10
The idea of this dish is
7:12
that we fill it with luxurious ingredients
7:14
that embody ham and cheese sandwich.
7:16
We use Comte cheese from France
7:18
and we kind of make like a Comte cheese ganache.
7:20
And then we layer that with fresh shavings of Cinco Jotas Jamon Iberico,
7:25
which for me is the greatest jamon in the world.
7:28
This is the base of the sandwich and as you can tell, it's super,
7:32
super airy.
7:33
It's like a wafer.
7:34
We need two of these per order.
7:36
We can sell over a hundred of these a night.
7:38
So kind of like everything else,
7:39
it's a huge production that has to continually work with extreme efficiency.
7:43
These machines here, they have to continually go for hours
7:46
and hours to fill this.
7:47
It's not a traditional stroopwafel machine.
7:49
It's basically a flat iron press with non-stick surfaces
7:53
that I've used for a variety of techniques,
7:55
but it's the only one I know that proves this technique.
7:58
The batter's really special
7:59
because it's a combination of the right amount of starch
8:02
and how those starches are introduced with flour
8:05
and how it's rested
8:06
and sits over time to give it the resiliency it needs to be paper
8:10
thin and light without being overly heavy.
8:13
And over here, we have our chicken production, Chef Will here,
8:17
has been with us since day one and he's a monster.
8:19
Will can single-handedly prep almost all of it by himself
8:22
and we're super lucky to have him.
8:24
This is a signature Electric Chicken.
8:27
It's called Electric because it has a heavy amount of Sichuan oil
8:30
and a little bit of Sancho,
8:32
which is Japanese, that has a numbing effect on the pallet.
8:35
It's kind of like our version of Nashville hot chicken,
8:37
but we debone it for maximum surface area for crunch- - Crunch. - For consistency.
8:42
It also helps speed up the cooking process.
8:44
Then we brine the legs overnight.
8:46
It makes a juicier piece of chicken.
8:47
For me, you cannot fry chicken if you don't brine it.
8:50
We air-dry it,
8:51
it takes a little bit of
8:52
that moisture out of the skin
8:53
so that when we fry it,
8:54
it gets even extra crispy.
8:56
Off the air-dry into buttermilk, out of the buttermilk and into our dredge.
9:00
Out of the dredge into the fryer,
9:02
every single chicken gets fried for exactly seven minutes, no more, no less.
9:07
Out of the fryer into our amazing Sichuan oil.
9:10
It goes in and outta that oil,
9:12
which just allows that textural crunch layer to be saturated with all that chili.
9:17
But then we let it drip
9:18
and dry so that the chicken's not overly saturated.
9:21
And then we finish it with a heavy dusting of a lot more chili
9:25
powder and Sichuan powder.
9:26
And you let the guests use a pair of scissors.
9:28
We instruct them to put a glove on
9:30
so they can handle the heat. -
9:31
If we cut up the chicken,
9:33
it immediately starts to lose heat and also moisture.
9:35
All of the dishes are izakaya-style.
9:37
So, it's all things to share.
9:39
And this is how we can make something
9:40
that is a single leg of chicken shareable for,
9:43
you know, the whole table. - But that's it for our chicken.
9:45
Keep this thing moving.
9:46
We have a little bit more production to do.
9:52
We got about an hour before doors open, get ready for service,
9:55
do any final tastings,
9:57
any final garnish work
9:58
and make sure the stations are set the way they need to be for
10:00
service.
10:01
Here's our nori rolls.
10:02
The cutting boards are coming out, salamanders going on, ovens are going on.
10:06
Cotton candy machines getting warmed up.
10:08
This is another bit of garnish for one of the dishes.
10:11
This is our chicken skins,
10:12
which we make chicken stock
10:14
and puree the chicken stock with koshihikari rice from Japan.
10:17
It kind of puffs like a chicharron.
10:19
These are the skins that we had drying on the speed rack downstairs.
10:23
We go through a lot of these.
10:24
We do a chicken chips and salsa.
10:26
So, this actually acts as like a potato chip.
10:28
The guests get to crack the chips
10:31
that are seasoned with the powder
10:32
and dip it into avocado,
10:34
pineapple and salsa verde.
10:36
So, part of service is getting these last minute.
10:39
They stay super crunchy.
10:41
We're gonna put up the chicken chips and salsa.
10:43
This is kind of a Ferran Adria trick way, way, way,
10:46
way back in the day.
10:47
He used to put salt air on his margaritas,
10:49
which is super ahead of its time.
10:51
Sometimes people will look at airs
10:53
and foams and they'll criticize it
10:55
as being sciency and molecular.
10:57
It's no different than any other technique.
10:59
Making a foam, making a puff chip, making an anglaise for ice cream base.
11:04
These are all science techniques.
11:05
You can either dip it or you can sip it.
11:07
It's almost designed to be like a gazpacho.
11:10
Guests have a lot of fun with it.
11:11
We need to check the foie gras, which is our signature Mont Blanc recipe,
11:15
which is toasted shokupan, sour cherry jam.
11:18
And make sure we're tight there.
11:19
Did you reblend that? - This is new. - That's new? - Yeah- -
11:23
It still needs to be blended silkier.
11:24
This is a pato foie, a classic French pato foie using cherry juice.
11:29
It's kind of like a jam,
11:31
which still gives it bite and really holds up texturally to the foie gras.
11:35
We've lost a few chefs to this dish.
11:38
He's our third chef to attempt this- - Today. - Today.
11:42
Foie gras's obviously really, really dense, right?
11:44
It's pure fat.
11:46
And when fat gets cold, it gets really, really firm.
11:48
We stabilize ours with a little bit of gelatin, so it's flexible,
11:52
but we don't do a whole lot else to it.
11:55
So, inherently he's working with a very, very dense firm duck fat.
12:00
And he probably should start going to the gym soon.
12:03
He's gonna fix the cherry.
12:05
So, I think we're pretty much there, unless I'm surprised.
12:10
There's also like a peanut butter and jelly thing going on.
12:13
Not in actual flavor, but in texture and design.
12:16
The sour cherry and the super fatty foie gras and, of course,
12:19
the bread your mind takes you to a place, you're like,
12:22
something's very familiar about this.
12:24
And it's done in a little bit more of an elegant fashion.
12:27
For service, like I'll typically expedite or Chef Isaac will expedite.
12:31
We have 110 people on the books,
12:33
but we could easily have 150 walk-ins tonight that we're not ready for.
12:37
And with that comes surprises.
12:38
That's the nature of the beast.
12:40
We are all set up in here with tastings.
12:42
Now, we just need to finalize getting the expo station set up
12:45
and fine-tuning everything so we can get ready to go for service.
12:51
It's four o'clock.
12:52
We're about to get busy,
12:53
so I'm gonna have to kindly ask you to leave.
12:56
Thank you.
Thích
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