Introducing: East Thirty-Six, a 1920s-themed cocktail bar with sophisticated small plates
Name: East Thirty-Six
Contact Info: 36 Wellington St. E., 647-350-3636, eastthirtysix.com, @EastThirtySix
Neighbourhood: St. Lawrence
Owner: Stanley Bernard, Sebastian Moya and Boutique Bar owners Julien and Devon Salomone
Chef: Brent Maxwell, former chef de cuisine at Luma
The Food: Chef Brent Maxwell did a culinary stage at Maison Pic, a tri-Michelin-starred bistro in southeastern France, before moving on to the kitchens at Auberge du Pommier, Canoe and Luma, so it’s no surprise that his menu veers toward classical French cuisine. Shared plates include cailettes (sausage pâté bites) and foie gras-topped boudin blanc, as well as less traditional dishes, like a tequila-scallop crudo and sous-vide cauliflower with hazelnuts and brown butter.
The Drinks: Julien Salomone is a former competitive mixologist with 12 years’ experience behind the bar. The drinks on his cocktail list range from fairly classic Prohibition-era tipples—a smoky boulevardier, for instance—to modern creations spiked with things like agave nectar and maple syrup.
The Place: Boutique Bar owners Julien and Devan Salomone wanted to give their second establishment a 1920s, old-Hollywood aesthetic. The narrow space, previously occupied by longstanding bistro Lucien, is dark and moody with a marble bar and lantern-style chandeliers. A bright purple statement wall is plastered with black-and-white photos of old film stars.
The Numbers: • 65 seats • $23 for the priciest dish on the menu: octopus with crushed chickpeas and gremolata • 15 liquor infusions behind the bar, including chili vodka and lemon rum • 1:30 a.m. is last call for food
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