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Stone & Soil opened on Feb. 3 within the Park South Hotel, although it has a separate entrance from the hotel and isn’t intended as a hotel bar. It’s helmed by Azmee and Hirotomo Akutsu as beverage director and partner (both formerly with New York’s Bar Moga), along with Kanvar Singh, founder and CEO of KS Hospitality Group (which oversees food and beverage concepts within the Park South Hotel), and Jimmy Rizvi, co-founder of Bungalow and GupShup.

The small space seats 50 — 16 at the bar, 22 at a handful of tables, and 12 in a communal living room-like space up front — and centers Japanese-style bartending, minimalism, and sustainability. That extends to both the design and the menus – many ingredients are upcycled, such as a creamy spread made from sake lees and a fermented drink that uses the skin and leaves of a pineapple after its flesh has been juiced. Meanwhile, the interior references “Japandi” design (Japanese minimalism meets Scandinavian functionality) and uses recycled leather and wood.

We talked with creative director Rio Azmee about three drinks and two dishes not to miss at Stone & Soil.

Must be 21 years of age or older to consume alcoholic beverages. Please drink responsibly.

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