slideshow

First Look at Tolani, a Global ‘Wine Restaurant’ on the Upper West Side

Photo: Linnea Covington

Today at 5 p.m., Sojourn alum Stanton Du Toit will kick off his latest project: a “wine restaurant.” “We are trying to get away from being a wine bar or just a restaurant,” he tells us. So at Tolani (South African slang for “too good”), he’ll serve dishes representing regions all over the world and varietals to match. “Think Tuscany and carbonara with a Barbara or New Zealand and a bright Sauvignon Blanc with mussels,” he says. The menu of $9 to $21 dishes (rotating on a weekly basis depending on what’s in season) will be handled by David Rotter, formerly of Campo and Pampano, with Le Cirque executive chef Craig Hopson consulting. This week’s featured items: A green-papaya-and-cucumber salad with peanuts and crisp rice, grilled quail with dates and bulgur wheat, tiger prawns with peri-peri, garlic butter, and chorizo rice, and a Greek salad with grilled octopus. Check out the menu below and the 150-person space in our slideshow; a 40-person garden is also under construction.

DINING ROOM

COLD
Green Papaya & Cucumber Salad with Peanuts & Crisp Rice 9

Greek Salad with Grilled Octopus 9

Shaved Pear with Fennel & Pecorino Salad 9

Artichokes with Marinated White Anchovies & Zucchini 9

Grilled Quail with Dates & Bulgar Wheat 13

Chicken Liver Crostini with Capers, Caramelized Onion & Brandy 9

Robiola Cheese with House made Orange Honey & Crisp Country Bread 13

Big Eye Tuna Tartar with Blood Orange, Fennel & Avocado 16

Seasonal Raw Bar Platter 22

HOT
Gruyere Cheese Souffle 14

Tiger Prawns with Peri- Peri, Garlic Butter, & Chorizo Rice 21

Carbonara with House Made Pasta, Berkshire Pork Pancetta, Organic Egg &
Parmesan 14

“Cuban Style” Roast Pork Loin with Apple, Rosemary, Garlic & Plantains 16

Fresh Ricotta Gnocchi with Squash, Swiss chard & Wild Mushroom 13

N Z Green Mussels with Kaffir Lime, Coconut Milk & Curry 12

T-Bone Steak- Brazillian Style 26

Pan Roasted Bronzino & Greek Salad 15

Halibut “Bacalao style”, Basquase & Romesco Sauce ?

Goat Curry & Mango Rice 18

Cod Cheeks with Malaysian Peanut Satay Sauce 17

Duck Pastilla & Pea Shoot Salad 18

Baby Brick Chicken & Roast Potato Puree 18

Chickpeas & Harissa Vinaigrette 9

Collard Greens & Grits 12

Grilled Seasonal Mushrooms 14

Roasted Butternut Squash with Apple, Sage & Brown Butter 12

BAR
Meats & Cheese
Any 3/18, 5/23, all 29 would like to make fresh Mozzarella Cheese

BAR BITES
Crispy West Coast Oyster Rolls with Napa Cabbage Slaw & Soy Lime Sauce 12

Carbonara with House made Pasta, Berkshire Pork Pancetta, Organic Egg & Parmesan 12

Croquettas & Harissa Aioli 8

Chicken Satay with Peanut Sauce 8

Gruyere Cheese Souffle 11

Baked Ricotta with Roasted Peppers & Herbs 10

Hummus Plate 13

Shrimp & Zucchini Fritters 12

Large Meatball & Whipped ricotta 12

Stuffed Olives with Mortadella, Pecorino and Roast Tomato 10

Lamb Merguise Sausage Sliders with Grainy Mustard & Feta 14

N Z Mussels with Kaffir Lime, Coconut Milk & Curry 13

Grilled Seasonal Mushrooms 14

Lettuce Wraps with Chicken, Peanuts & Soy 12

Big Eye Tuna Tartar with Blood Orange, Avocado & Fennel 14

Steak Tartar with Caper Berries & Crisp Potato 16

DESSERT
Chocolate Soufflé 10

Blood Orange Panna Cotta &Candied Fennel 10

Small frozen House made Yogurt Cones (Assorted Flavors) 10

Zeppolis & Orange Honey 10

Stanton’s Malva Pudding 10

Cookie Plate (for Tables) 10

Tolani, 410 Amsterdam Ave., nr. 79th St.; 212-873-6252


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