Founded by Foster Smith, SIP began as a wine shop in Crabapple and expanded into a restaurant with the help of Mark Jacobs. SIP features a tapas style menu. SIP has now partnered with Rick Moore and has converted the Riverside location. Riverside maintains the SIP menu has added entrées. The key to the concept is offering a wide variety of dishes at reasonable prices. Wine pricing is very aggressive and positions itself closer to retail rather than restaurants.
The atmosphere of the restaurant is warm and inviting. Interior designer, Ann Jacobs, has softened and blurred the one clean lines to create a very European atmosphere. The wood has been darkened and stressed. Tile and carpet have been replaced with a dark walnut hardwood floor. Booths are now wrapped in a luxurious ostrich skin, chairs receive similar treatments. The brick now has age and texture and the walls resemble weathered concrete. Through the creative use of recovered iron work and reclaimed shutters and windows makes SIP feel like a home away from home.
Through the use of innovative technology, wine is served through wine dispensing machines. Wine is in a temperature controlled environment that injects a heavy gas to create a barrier between the wine and air. depending on which gas is used, the life of the wine can be preserved up to 30-60 days. Wine is available in 1oz Sips, 3oz half glasses and 6oz glasses.
