The Buildout Podcast: Kees

Key Takeaways

• Jeff Bell opened Kees in Manhattan’s West Village in February 2026
• He designed and built the bar himself after leaving Please Don’t Tell
• The podcast discusses pressure of living up to his iconic reputation
• Sponsor Farmer’s Gin highlights regenerative organic grain used in US‑based gin

Pulse Analysis

Jeff Bell, a name synonymous with New York’s elite craft cocktail scene, first made headlines when he took over Please Don’t Tell (PDT) in 2012, turning the speakeasy into a benchmark for inventive mixology. Over the past decade, his reputation for meticulous bar design and daring libations has attracted a loyal following among both industry insiders and discerning patrons. In February 2026, Bell launched his second venture, Kees, in Manhattan’s West Village, signaling a deliberate shift from revitalizing an existing icon to building a brand from the ground up.

Kees distinguishes itself through a minimalist aesthetic and a menu that balances classic cocktails with experimental twists, reflecting Bell’s intent to “re‑imagine the bar experience.” The venue occupies a modest storefront but features a custom‑crafted bar, locally sourced wood, and a curated spirits list that includes rare bottles and small‑batch gins. By situating the bar in the West Village—a neighborhood known for its boutique dining and high foot traffic—Bell taps into a market eager for upscale yet approachable drinking destinations, a trend that has accelerated post‑pandemic as consumers seek experiential hospitality.

The Buildout podcast episode with host Adam Teeter offers an inside look at the pressures of living up to an iconic name while maintaining creative autonomy. Bell discusses the intentionality behind every design choice, from lighting to glassware, and how the venture aligns with broader industry movements toward sustainability. The episode’s sponsor, Farmer’s Gin, underscores this shift by promoting a regenerative‑organic gin produced at the United States’ first organic distillery, appealing to eco‑conscious consumers. For bar owners and investors, the conversation highlights the importance of brand authenticity, location strategy, and environmentally responsible sourcing in today’s competitive cocktail market.