After a Pub crawl on the bad-lands border of Soho and the West Village it was time to grab a bite…and more drinks. I’d heard good things about celebrated Indian American chef Floyd Cardoz’s new fusion spot The Bombay Bread Bar and headed over. It was pretty busy when we arrived, yet we were lucky enough to get seats up at the bar by the open french doors.
The Bombay Bread Bar has a more inventive Cocktail menu than most Indian restaurants. I started with the Durga Complex (Mezcal, Chartreuse, sorel-honey, orange blossom, chili) while my bud the enjoyed the Can’t Stop the Bhangra (Jameson Black Barrel, chai vermouth, Bénédictine, and date) which were both very good, different and visually stimulating.
We ordered up some Naan with Tamarind, Spicy Chili, and Mint-Cilantro sauces to nibble on while we went through the menu. Eventually we agreed on the Polenta with Moral mushrooms with coconut milk and ginger and the Sea-Bass with Sambar cucumber, coconut milk, and turmeric sauce. Both were excellent.
To mop up the rest of sauces we ordered the Parantha bread (layered and crisp) and another round of drinks, this time I had a G n T made with Brooklyn Gin, Fever Tree and splashes of a couple of bitters.
All in all a great spot offering food and cocktails that are both unique and delicious, prompt service, a very cool space with Murals adorning the walls and a good looking crowd.
The Bombay Bread Bar is located at 195 Spring Street