From the man who gave us the quirky, fun, and eclectic Monkey Bar—at the same space on Wood Street—comes this new East Village-style restaurant and bar. Toast & Tonic by Chef Manu Chandra, captures the bohemian and eclectic expression of East Village in New York City, and balances that with modern international food. Working with local producers, the menu is a blend of French, Asian, Italian, American and Latin American influences. Expect dishes like the exotic smoked tofu and watermelon poke bowl, with seaweed, sticky rice, marinated cucumber, chilli passion fruit pineapple vinaigrette, fried onions and chia seeds; or the five mushroom and burrata flat bread topped with a green mustard spread, coriander and fennel spice mix, and tomato gojju. From the big plates section try the house-cured chorizo and clam udon with Bangalore black forest ham, fresh cilantro and smoked bandel.
The bar at Toast & Tonic mimics the kitchen’s approach and explores organic flavours from fruits to make an array of cocktails. The idea is to be intriguing and eclectic, just like the food, and the décor that features decade-old sleeper wood floors, chipboard walls and roof, and a volumnous barn-like structure housing an artistic representation of animals, livestock, and produce found in a farm.
What: Toast & Tonic
Where: Wood Street, Bengaluru
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