Hello Hello sits in a 1970s-inspired space designed in collaboration with West Chin Architects, its Sapele wood-panelled walls, Verde Lapponia stone bar top, channel-tufted bar face, and brass accents creating a room that feels lived-in and deliberately unhurried. Flavor Paper’s Musical Mandala wallpaper, a vintage record display stacked with retro radios, and a cheeky neon Hello Hello sign add layers of personality. FIT student graffiti runs across the wall panels, and the banana-print bathroom wallpaper is actively encouraged as a canvas for guests to add their own mark. Board games including Battleship, Jenga, and Cards Against Humanity are available throughout, and the vinyl collection – built from contributions across the entire team – plays through a high-end sound system. A DJ programme runs Wednesday through Saturday.

The menu is designed in-house to resemble a 1970s glossy magazine, printed on thicker paper and organised from low to high ABV. A section titled Bars We Love highlights favourite nearby businesses, turning the menu into a resource for the neighbourhood as much as a drinks list. The cocktail programme is built for speed without compromise – four drinks on draft, eight fully batched cocktails, and a maximum four-touch build on the most involved serve. Custom Red Bull glassware carrying the Hello Hello branding was introduced here before anywhere else, a playful extension of the bar’s Hi-Dive philosophy into presentation. All recipes are measured strictly by weight in grams, with precise timing and temperature specifications for every preparation.

In-house production includes the 11th Hour Coffee Liqueur, made on-site and used throughout the menu as a bridge between the bar’s daytime café identity and its evening cocktail service. Techniques span osmosis infusions, microwave-assisted extractions, vitamin-enhanced preparations, coconut cream clarification, intentional oxidation, pineapple kimchi fermentation, espresso machine extractions, and forced carbonation for kegged cocktails. Back-of-house equipment includes a rotavap, spectrometer, sonic cleaner, alcoholizer, reverse osmosis system, chamber vacuum, compressor, dehydrator, and sous-vide. Citrus peels are turned into citrus salt, old juices into cordials, and garnish trimmings repurposed into the infused water served at a self-serve communal station. Honey is sourced from upstate New York, and coffee is Fair Trade and single-estate throughout. A proposal is in development with the city to redirect spent coffee grounds into mulch for community gardens in food desert areas across New York.

Staff receive ESL and language support alongside beverage and service training, and are given access to costings, systems, and prep processes to support longer-term goals whether that is opening their own bar, distilling, or advancing within the business.