This distinctive wine bar, coffeehouse and upscale eatery all in one is owned and operated by Sarah and Justin Hummell, who formerly ran a successful coffeehouse in Winston-Salem before relocating to the Triangle and opening Sip in 2013.
Since its genesis, Sip has become a popular spot to frequent any time of day. The signature Sip breakfast sandwich comes stuffed with melted provolone, an over-medium egg, bacon and cream cheese on a ciabatta roll. Hawaiian Sunrise features two scrambled eggs with pan-seared ham, red onions, Swiss cheese and mango habanero chutney wrapped in a sun-dried tomato tortilla. The crowd-pleasing fireman’s breakfast platter shows off Justin’s flavorsome espresso-rubbed pork loin with two eggs over-easy, bacon, hand-shredded hash browns and fresh fruit with a warm buttered French baguette. Pancakes of the month may feature anything from blueberries to blood orange. If you’re not in the mood for a big breakfast, locally made pastries and muffins are readily available.
At lunchtime, you’ll find a variety of creative gourmet sandwiches and salads. Pressed in a panini grill, Justin’s tri-tip steak sandwich is simmered in red wine and topped with balsamic caramelized onions and goat-cheese mustard spread on sourdough bread. An intriguing fig and fennel salad includes black mission figs, cranberries, almonds, fennel and goat cheese over a bed of mixed greens.
The eclectic Sarah sandwich combines Havarti dill cheese and roasted turkey with house-made hummus, balsamic-drizzled mixed greens, roasted red peppers and basil pesto on a toasted ciabatta roll. Proteins range from Boar’s Head brand turkey to grass-fed chicken from Joyce Farms in Winston-Salem.
When it comes to java, Sip offers a wide assortment of traditional, signature and international offerings. Product is locally sourced from Boogie Bean Coffee Roasters in Holly Springs and Full Bloom Coffee of Garner.
While you can certainly get your fill of conventional cappuccino, latte and mocha drinks, be sure to explore one of the select specialty coffees. Consider, for instance, the curiously titled super-sweet Sexy Modias with Ghirardelli white and dark chocolate melted by espresso and steamed milk topped with house-made whipped cream. For something totally unexpected, try the Spicy Mayan Mocha. Sip’s twist on Mexican hot chocolate involves Ghirardelli chocolate and red-hot cinnamon topped with cocoa, cinnamon and cayenne pepper.
Among the nine choices on the global espresso flight are Italian-roasted espresso, Latin American café con leche, and Vietnamese coffee with sweetened condensed milk. Alternative beverages extend from loose-leaf tea and chai latte to crème caramel and Italian soda.
Since both Justin and Sarah are sommeliers, the wine selection at Sip covers the bases of Old- and New-world varietals with labels from award-winning wineries as well as interesting finds from off-the-path boutiques.
