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Hottest bar openings in May 2019

While all eyes were on London for the opening of venues from Erik Lorincz, Monica Berg and Alex Kratena, a host of other hot new bars opened their doors around the world last month.

Erik Lorincz, former head bartender at The Savoy’s American Bar, opened his first London venue

Big-name bartenders opened bars across London this month, with Erik Lorincz, formerly of The Savoy’s American Bar, launching Kwānt; Monica Berg and Alex Kratena opening their multi-faceted Old Street bar; and Diageo Reserve ambassador Deano Moncrieffe debuting agave-focused Hacha.

Elsewhere, a travel-themed drinking den opened in Sydney and Scottish-inspired bar and restaurant Mac & Wild launched a new summer pop-up to reconnect diners with the outdoors.

Take a look at our gallery of the hottest bars to open in May.

Did you miss our round-up of April’s best bar openings? Take a look here.

Tayēr + Elementary, London

Bartenders Alex Kratena and Monica Berg opened the doors to their first bar in London last month, called Tayēr + Elementary.

Opening in London’s Old Street, the venue features two bar concepts – Elementary, a “casual all-day” bar serving simple drinks and snacks; and Tayēr, a “progressive bar focused on what’s inside the glass and on the plate”.

Berg and Kratena have spent three years developing the new project, creating ‘bespoke’ details for the site such as a large communal bar station designed in partnership with bar design agency Behind Bars.

Kwānt, London

Erik Lorincz, former head bartender at The Savoy’s American Bar, opened his first venue since departing the iconic London hotel.

Kwānt, which opened below Momo restaurant in London, is described as a “relaxed haven” that pays tribute to “traditional British elegance” with décor “reminiscent of an eccentric gentleman’s drawing room”.

The cocktail menu focuses on Highballs, bespoke glassware and bar-grown garnishes. The “pared-back but innovative” collection features 24 alcoholic cocktails and five non-alcoholic serves.

Jackalberry, Sydney

Opening in the heart of Sydney, new bar Jackalberry aims to bring a “sense of adventure” to Sydney’s cocktail scene.

The travel-themed venue features cocktails created in honour of locations around the world, such as Ipanema and London.

Drinks on the bar’s menu include the Kilt Raiser, inspired by Scotland and made with Scotch whisky, spiced rum, apricot brandy and rhubarb bitters; and the Livingstone’s Tiki, influenced by Tanzania and made with rum, saffron gin, rooibos, lemon and honey.

Hacha, London

Diageo Reserve luxury Tequila ambassador Deano Moncrieffe recently opened his specialist agave spirits bar in London.

Hacha, named in honour of the axe used to harvest agave plants, serves up an evolving menu of 25 different Tequilas, mezcals and lesser-known agave-based spirits, each available paired with a different “flavour enhancer” – such as olives, CBD oil or Seedlip.

On the cocktail menu imbibers will find the Mirror Margarita, a perfectly clear twist on the Tequila-based classic, and the Hacha Highball made with house-made tepache soda.

Mac & Wild, Falls of Shin

Scottish restaurant and bar Mac & Wild has opened a summer pop-up at the Falls of Shin in the Highlands of Scotland.

Mac & Wild at Falls of Shin aims to reconnect diners with nature while serving up a “refreshingly modern”take on Scottish food and drinks.

The “experiential” dining and drinking venue will take guests on an “off road Highland adventure” and will host supper clubs, whisky tastings and open-fire cooking throughout the summer.

Morena, Bodrum

Luxury hotel the Bodrum Edition in Turkey has reopened its food and beverage department for the summer season, including beach-front venue Morena.

The restaurant and bar offers a “vibrant” dining and drinking experience inspired by the spices and flavours of the Turkish bazaars.

Serving locally-sourced ingredients, the new venue features an open fire grill and will serve up traditional Lahmajun, a style of Turkish pizza, alongside a selection of signature drinks and small plates.

Gold, London

European-inspired restaurant and late-night bar Gold opened in London’s Notting Hill this month.

Launching on Portobello Road, the bar’s beverage programme was developed by bartenders Matt Whiley and Rich Woods and focuses on simplicity and seasonality.

Drinks on the menu include the Baklava Fizz, made with Don Julio Tequila, fig shrub, London honey, almond milk and soda; and the Tropical Boulevardier, which combines Bulleit Rye Bourbon, Campari, sweet vermouth and mango.

Forty Licks, Sydney

This new subterranean cocktail parlour in the heart of Sydney is hoping to bring a “new dimension” to the city’s Vietnamese food and drinks scene.

The new late-night bar and restaurant showcases traditional Vietnamese flavours across its menus, which include drinks such as the Vietnew Fashioned made with Japanese whisky, pandan and pecan bitters; and dishes including Nem lụi Huế, which combines pork, green shallots, lemongrass skewers and citrus soy.

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