Superbueno

Superbueno sits on First Avenue in the East Village and runs a dedicated zero-proof section — listed under 'sin alcohol' on the public menu — that treats non-drinkers as first-class guests rather than an afterthought. The NA program holds its own against one of the most decorated cocktail menus in the country, with drinks built around Aplos, Curious Elixirs, and house-made agave-forward bases rather than juice-and-soda substitutions. The bar's festive, high-energy cantina atmosphere — neon lights, Lucha Libre murals, cumbia on the stereo — means non-alcoholic drinkers get the full Superbueno experience without compromise.

The zero-proof Mole Negroni anchors the NA menu: it uses mole fat-washed Aplos, Pathfinder, and Curious Elixir to deliver the bittersweet, layered complexity of the alcoholic original. La Shamami, documented by Resy and Nylon, is built on Almave blanco (an agave-based non-alcoholic spirit), pomegranate fig tonic, and sour apple agua fresca — light and precise where the Mole Negroni is rich. The Chamoy Gimlet rounds out the section with Aplos, chamoy, lime cordial, and tajin. Head bartender Kip Moffitt oversees the technical execution of the full cocktail program, and founder Nacho Jimenez — a 20-plus-year New York hospitality veteran formerly of Ghost Donkey and Saxon + Parole — is frequently on the floor himself.

Superbueno is not a quiet bar. The music is loud, the room fills fast every night of the week, and conga lines are a documented feature of Friday and Saturday evenings. Reservations are strongly recommended and open on Resy two weeks in advance; tables before 7pm on weekdays are more accessible, but the bar area is walk-in only with waits of 45–90 minutes at peak hours. There is no formal dress code. The bar is well-suited to groups celebrating something — or anyone who wants a serious zero-proof cocktail in a room that isn't built around sobriety.