Trying new restaurants is a good thing albeit with a degree of risk unless the new restaurant is owned by Sabine Bachmann with her son Armando Gagliano as Chef.

The family also own ECCO where we’ve previously had several outstanding events. We were excited to sample Chef Armando’s creativeness in preparing tapas fare of “small plates” served family style. Spanish flair throughout in their new venture “Tonica”.

With outside temperatures hovering around 100F (37C), everyone was glad to get inside to air conditioning and a glass of house-made Sangria Roja with Animus Douro Tinto, Lustau Solera Reserve Brandy, house juice blend, chai, pear and orange with a stem of rosemary for garnish. Certainly different from our usual Champagne but well received which promised an adventure ahead.

After much catching up sipping Sangria and enjoying the passed hors d’oeuvre of roasted tomato bruschetta, we all gathered at our assigned seats. Where was Chef Armando going to take us? Flamenco guitar music provided by Ron Brewer, a Memphis local violin and guitar maestro, enhanced the Spanish theme which was most enjoyable

Since this evening was about “small plates”, we indeed had small plates for each course with the food served family style.

MENU

Octopus salad
Gulf Coast octopus, heirloom tomatoes, cucumber
sweet peppers, jerk and soy dressing
pimentos or peppers flame grilled
2020 Martin Codax Albariño

Gambas al ajillo
Large grilled garlic shrimp, parsley, adobo sauce
croquettes with ham
2016 Embruix de Vall Llach Priorat

Beef carpaccio
Thin sliced beef, capers, red onion
garlic Dijon vinaigrette, mixed greens, toast points
grilled marinated trumpet mushrooms, chimichurri sauce
2010 Rioja Crianza ‘Viña Cubillo’
R Lopez de Heredia

Paella
Bomba rice, chicken, sausage
shrimp, vegetables, fresh herb garnishes
2006 Rioja Crianza Reserva ‘Viña Tondonia’
R Lopez de Heredia

Rochetas de corder
Lamb skewers marinated in garlic and mint
red pepper mole sauce
2018 Alto Moncayo (100% Garnacha)
Campo de Borja, Aragón

Barbacoa
Spanish-style slow-cooked braised beef
tomato rice, lima beans, peppers
onions, barbacoa sauce
2018 Alto Moncayo (100% Garnacha)
Campo de Borja, Aragón

Bailli George Chandler closed the evening by introducing the kitchen brigade. He brought out Chef Armando for questions and to present him with a commemorative plaque.

Tonica made a good impression on our first venture to this new mid-town restaurant. We look forward to visiting it again.

Vive la Chaîne!

Based on a detailed report prepared by Vice-Chargé de Presse Dennis Meyer