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Greg Seider
Bartender / bar director
- Discipline
- Other
i. Biography
Greg Seider’s name is attached to *Alchemy In a Glass: The Essential Guide To Hand Crafted Cocktails*, but the book reads as the endpoint of a longer piece of bar work: menu structure, service flow, and the way a room takes shape around a drink program. In New York hospitality, those parts are inseparable, and Seider built his standing in that overlap between exacting service and the atmosphere a bar has to hold.
The Climb
Early posts at The Mercer Kitchen, Asia de Cuba, The Box, and Minetta Tavern gave Greg Seider a working view of how a bar sits inside both dining and nightlife service. Each room asks something different of the program, and that sequence of stops shows a practice built by repetition, adjustment, and scale rather than by one fixed style. The Standard Hotel in Miami carried that same approach into a new setting, where the tempo of the space and the mechanics of hospitality still had to land together. Le Bernardin’s lounge called for a cocktail program shaped by precision and polish, and Seider created it accordingly. In 2009, he Opened The Summit Bar at The Summit Bar in New York, extending his work from service into concept and launch. That kind of opening depends on more than recipes: it requires an operator’s read on layout, pacing, and what a guest experiences when a drink arrives. By 2014, Greg Seider had also put his approach into print with *Alchemy In a Glass: The Essential Guide to Handcrafted Cocktails*. The book formalized years of behind-the-bar practice into a working guide. He is now co-owner of Prima and co-owner of Manhattan Cricket Club, a continuation of the same hands-on commitment that shaped his earlier rooms.
Today
As founder and co-owner of Manhattan Cricket Club, the work stays on the operational side of the bar, where service standards and venue identity are built together. That same position keeps Seider tied to the practical realities of running a room while still staying close to the cocktail program itself. The throughline remains consistent: how a list is read, how a bar is managed, and how a drink lands in the hand.
Signature
Greg's signature dishes include Brandy Wine and Summer Thyme and *Alchemy In A Glass: The Essential Guide To Hand Crafted Cocktails*. Read together, they show two forms of bar work: one drink, one book. The first sits inside naming, balance, and presentation; the second sets out the method behind the craft in a published form.
Recognition
*Alchemy In a Glass: The Essential Guide to Handcrafted Cocktails* gives a published account of Greg Seider’s method and the cocktail culture he worked within. It also serves as a record of the same years spent in The Mercer Kitchen, Asia de Cuba, The Box, Minetta Tavern, The Standard Hotel in Miami, Le Bernardin, and The Summit Bar in New York, where the practical side of bar work was being developed room by room.
Profile updated July 2026
FAQ
Asked of Greg
What is Greg Seider's current role?
As of 2026, Greg Seider is Author.
Where did Greg Seider work before?
Greg Seider's earlier career included The Mercer Kitchen, Asia de Cuba, and The Box.
