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Not long after a renegade band of Angel’s Share bartenders absconded to Tribeca to open the subterranean cocktail lounge B Flat, they expanded their holdings with a street-level café. At Tokyo Bar, the walls and ceiling are decorated with Japanese comics, and chef Kensuke Kuri, late of Lan, has fashioned an eclectic menu that he calls “new Japanese comfort food.” To drink, there’s sake and shochu as well as roasted-chestnut coffee and cocktails both alcoholic and non- (Safe Sex on the Beach, for one). And to eat, there’s Berkshire-pork-sausage soup, smoked-duck-breast salad with garam masala dressing, and “Parmesan-flavored pork-loin cutlet.” Of particular note are the assimilated versions of Italian and Indian specialties that have become as mainstream in Tokyo as they have here: the Tokyo “curry,” for instance, or the Tokyo “Napolitan” spaghetti, served with a ketchup-based approximation of tomato sauce. — Rob Patronite and Robin Raisfeld

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