Profile

“We are trying to get away from being a wine bar or just a restaurant,” says Sojourn alum Stanton Du Toit of his "wine restaurant."  So at Tolani (South African slang for “too good”), he serves 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) is handled by David Rotter, formerly of Campo and Pampano, with Le Cirque executive chef Craig Hopson consulting. Featured items include: 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. — Linnea Covington