Hello Hello comes to Manhattan
Manhattan’s Chelsea neighbourhood has welcomed Hello Hello, a new concept venue that seeks to blend the character and charm of a dive bar with the precision and care of a world-class cocktail programme.
Hello Hello, which opened yesterday (9 July), has been brought to life by Luis Hernandez, who led programs at Seamstress NYC and Ume Plum Liqueur; Brendan Bartley is the longtime beverage director at Bathtub Gin and co-owner of Bonne Vie Armagnac; and Robert Nieves, who is a partner at Record Room in LIC and has worked with brands such as Bacardi and Ten to One Rum. They are joined by master distiller Sammer Aboelela and operations consultant Dave Oz, founder of Bathtub Gin.
“We didn’t want to overcomplicate it,” explained Hernandez. “This is the kind of place we’d actually want to drink at. No gimmicks. Just good music, great drinks, and the right energy from day to night.”
Hello Hello will also operate as a café during the day, offering coffee with a casual daytime vibe before transitioning into a full bar at night.
The café will serve a rotating selection of coffee drinks, including a standout Guava & Olive Oil Latte, and pastries from Colson Patisserie, tying directly into the bar’s coffee-forward identity.
A strong focus on coffee cocktails runs through the evening menu too, powered by Hello Hello’s own small-batch distillery.
The team debuted its house-made coffee liqueur at launch – used throughout the bar programme, including in an all-day Espresso Martini that anchors the venue’s caffeinated identity.
“Coffee runs through everything we’re doing,” said Bartley. “The Espresso Martini will be available all day, and we’re using our own coffee liqueur in drinks like the Irish Tiramisu and French Carajillo. We wanted to create cocktails that feel fun and familiar, but with a lot of intention behind them.”
The cocktail menu is said to have been designed with simplicity and intention. Some drinks lean classic, others more playful – including a vodka Red Bull on draft, made with Ketel One, clarified cucumber and green apple juice, chamomile syrup, and Perrier Ultimate, served in a custom mug, and a champagne programme with splits and half bottles. All cocktails are priced accessibly, with nothing in excess of US$18.
The menu also favours minimal garnishes and efficient service. “If it’s in the glass, it’s there for a reason,” added Nieves. “It’s about getting things right without overcomplicating them.”
Other highlights of the cocktail programme include the Talented Mr. Banner, a vibrant mix of Cognac, Hpnotiq, green banana, lychee, matcha orgeat, and pink peppercorn, and the Porn Star Daiquiri, a reimagined classic featuring Palo Santo Ten to One Rum, passionfruit, Empirical Symphony No. 9, soursop, lemongrass, and olive oil.
The space, designed by West Chin Architects & Interior Designers, draws inspiration from 1970s bars, but with ‘refined, custom details’.
Sapele wood paneling, a sculptural Verde Lapponia stone bar top, and red-orange shelving set the tone, while a ‘Hello Hello’ neon sign, brass accents, and a wall of retro speakers nod to the team’s love of music and playful atmosphere.
Hello Hello is said to be ‘deeply invested’ in sound as part of its identity, with regular programming planned and an emphasis on discovery.
The team has invested in a custom-designed DJ booth and high-end audio system to support both guest sets and curated playlists. DJs will play Thursday through Saturday for now, with plans to expand to daily programming in the future.
Hello Hello is located at 151 W 26th Street and will be walk-ins only, with limited reservations available for large parties.
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