After one year in business, the future looks bright for Sip City.
The restaurant/bar at 16 Middle Neck Road offers entertainment nearly every night of the week, from live jazz to a Thursday night ‘80s dance party, all selected for the pleasure of the 35-and-up crowd.
Open until 2 a.m. Wednesday through Saturday, to allow for pleasant dinner conversation they try to keep the music low until 9 p.m.
“Because we’re so small, we’ve done our best to marry our bar crowd with the fine dining crowd,” said manager Robert Ros. “We’ve created a niche nobody else has.”
To better accommodate parties and large crowds, Ros said they might expand to the second floor.
For those who have yet to make a trip to Sip City, patrons will find a decadent modern interior with an Asian flair. Sleek stools line the full bar, which is lit by red lanterns. Filling the dinner area is a smattering of low tables, whose plush chairs invite lingering.
In honor of their first anniversary, the restaurant will be offering a pre fixe menu with choice of salad, appetizer, entree, and desert for $19.99. From 5 to 6 p.m., and 11:00 to 11:30 p.m., a specially designed cocktail is free for those who ask. The concoction consists of Voli Light Vodka, Elderflower Organic Liqueur, and white cranberry.
“Our year’s been great,” Ros said. “We’ve evolved. Last July we started as a small dish tapas place.”
Sip City’s menu has been pared down, changing with the seasons.
The summer menu features lighter fare like Pan Seared Chatham Cod and Grilled Alaskan Salmon. Executive Chef Akins Amoroso wishes more people would try the Braised Lamb Shanks with a gorgonzola polenta, which he insists is “really flavorful.”
Trained in French cuisine at the Art Institute of New York City, 24-year-old Amoroso is young to be running his own kitchen.
Fresh out of culinary school, he started at Sip City as prep cook, quickly working his way up to line cook. When the executive chef left six months later, Amoroso insisted he was up for the challenge.
“It was basically Bob,” Amaroso said. “He took a chance on me.”
In true French style, his plates are a feast for the eyes as well as the mouth.
Under Amaroso’s leadership, Sip City’s offerings have transitioned from a strictly international affair to a style he calls New American – classical American food with a French twist.
Still, diners will find unique combinations, like Tuna Nachos, tuna tartar, wakami, jalapenos, gochuchang aioli, wasabi aioli, and cripsy wontons, and Curried Shrimp Salad, cucumber, cherry tomato, microgreens, roasted corn, and coconut sriracha dressing.
The less adventurous diner will find Cuttermill Steak & Fries, and the ever popular Kobe Bistro Burger.
Under development is the fall/winter menu, which will feature heavier dishes. While the details are secret, Amoroso said his current project involves transforming lower quality cuts of meat into items worthy of a fine dining establishment.
“I just unleashed him in the kitchen and haven’t looked back,” Ros said.
