GUAYARA is a new cocktail bar that is opening in Chelsea this week. The hidden speakeasy-style lounge will host the bar’s multi-month residency. Its menu will offer Colombian dishes with a contemporary approach.
GUAYARA Is Opening at Back Bar in Chelsea This Week
GUAYARA will open at Back Bar, located inside Kimpton Hotel Eventi at 851 Sixth Avenue, on October 15. The multi-month residency will bring Colombian spirits, traditional flavors, music, and craftsmanship to New York City. It will celebrate Colombia’s diverse regions and culture.
The concept is led by Chief Creative Officer Andres Soler, a Colombian-born hospitality professional who has worked at several well-known establishments. His experience includes Keen’s Steakhouse, Bowery Meat Company, Zuma, Chef’s Table at Brooklyn Fare, and Electric Lemon. He currently works as a bar director in New York City.
GUAYARA will also highlight Colombian art, music, and design. The space will feature ceramics, sculptures, and handcrafted pieces. These are sourced directly from Colombian artists, artisans, and Indigenous communities whenever possible. It will offer a seating capacity of 35 guests, with additional standing room at the bar.
According to the team, the name GUAYARA draws inspiration from the jaguar, which they associate with curiosity, transformation and evolution.
Menu Highlights
GUAYARA’s cocktail menu pairs Colombian aguardientes and rum with international spirits, regional ingredients, and modern techniques. Ingredients such as lulo, cacao, panela, sugarcane, coffee, chontaduro, and Viche will feature throughout the menu.
Signature cocktails will include:
- Mango Verde: It is a cocktail made with Grey Goose, Bombay Sapphire, green mango, lime, manzanilla, chontaduro, and Viche.
- Guarapo Highball: This is a blend of mezcal, fresh sugarcane, lime, and carbonation.
- Desvelo: This drink will feature Colombian coffee, aguardiente, coffee cáscara, cactus flower, and panela.
- Jaguar Negroni: This is a Colombian-inspired take on the classic cocktail made with aguardiente, cacao, bitter liqueur, and dry vermouth.
The menu will also include nonalcoholic options, like Selva Clara, that is made with arazá, limón mandarino, panela, and carbonation.
The food menu will offer Colombian dishes with a contemporary approach. It will include empanadas filled with potato, stewed beef, or cod; morcilla croquettes with a panela-garlic glaze; and crispy pork belly that will be served with tamarind-panela glaze and yuca fries.
GUAYARA will bring a new cultural experience to Chelsea. The multi-month residency is set to introduce guests to the diverse flavors and traditions of Colombia at Bar Bar.
