Inside Wonderland Bar in East Village

Wonderland, a modern Sichuan gastrobar from the hospitality group behind Midtown’s CHILI, has opened in the heart of the East Village.

Helmed by Michelin starred Executive Chef Peter He 何少岩, the menu offers a robust array of novel and contemporary Sichuan dishes not limited to bar bites, but in their unique libations as well.

Barman Zhouyu Tso creates elaborate drinks featuring house-fermented syrups, unconventional savory elements and Chengdu spices such as smoked salt, wasabi, chili, truffle oil, and more to create the base for an unforgettable selection. Between mushroom glassware and orbs set ablaze, each of the beautifully crafted drinks set the stage for a multi-sensory experience. From signatures including the Slow and Steadily with gin, ginger, allspice, Sichuan peppercorn, lemon, egg white — and a submerged marshmallow duck to the Cumin Eileen, a reinterpretation of Chef He’s Sichuan lamb in mezcalita form — smoothly incorporating plum, cumin, ginger, tomato and onion — Wonderland is an unforgettable spot. Check out our interview with Zhouyu Tso below get some more insight about the spot as well as his inspiration for the cocktail menu!

Tell us about your background in the industry.

I have been working in the hospitality industry for over 15 years; I started as a part-timer in high school, working as a sushi helper, busser, runner, server, bartender and floor manager. Over the years after gaining experience, I had the skills to pursue owning my restaurant and bar. I am also a certified sommelier and have bartending experience for over 10 years.

What kind of experience can guests expect when visiting Wonderland?

At Wonderland, each cocktail is accompanied by a unique presentation, creating not only tasty drinks, but providing a visual experience as well. I wanted each drink to tell its own story, incorporating Asian-inspired elements within each creation.

What inspires your cocktail menu?

Most of the inspiration comes from our sister Sichuan restaurant, CHILI. In Sichuan cuisine, there are many different spices we use to cook. I used my accumulated experience in bartending and research to experiment and create our own in-house infused spirits. We added these spices into the drink, including blends with peppercorn, cumin, ginger, and baijiu.

What is your favorite cocktail on the menu?

My personal favorite drink is the Sweet of Bitter, a twist on a negroni acting exactly as the name suggests – sweet and bitter at the same time. The flavor features full, floral, and aromatic notes with a soothing and rich finish.

Wonderland is located at 96 2nd Avenue between East 5th and East 6th Street, open from 4pm to Midnight every evening. Reservations can be made by calling (212) 814-2943 or visiting wonderlandbarnyc.com.