2008 Woodie Awards
Roll it up: Tonic to open new sushi bar
Georgie Stocks
Issue date: 10/12/07 Section: Front Page
Sounds of satisfaction and approval from guests filled the air Oct. 9 as one of Chef Matt Laroche's first public tastings came to a close-a new sushi bar.
"I am very impressed" and "it was so good" were only a few of the reviews Laroche received at Club Decibel Tuesday night.
The tasting was one of many for the new sushi bar opening in November at Tonic Bar and Lounge, which is located under 45 East Bar and Grill.
Laroche of 45 East Bar and Grill will be cooking up a storm with his recent training as a sushi chef. Laroche, a May 2007 Miami University graduate, has worked at 45 East Bar and Grill since March 2003. This past summer he broadened his previous knowledge as a chef, as he was sent to train in Greenville, S.C. with a master sushi chef who has 35 years of experience. Laroche said he has high hopes for the new addition to Tonic.
"The ultimate success will be due to the students," Laroche said. "(The) student population will give us a new avenue to show what we're all about-we're about diversity."
While students can get sushi in Colerain, Ohio and Cincinnati, this will offer another option in Oxford outside of the sushi available in the dining halls and markets.
Although students may be wary that sushi will not fit into their checkbooks, Laroche assured that prices would be in a similar range to any sushi bar in Cincinnati, with tuna and salmon sashimi ranging from $4-6 and sushi rolls ranging from $4-10.
"So far it's a very, very diverse menu; there are over 41 items on our menu," Laroche said. "(But) are we going to charge $20 for a roll? Are we going to take advantage of the students? No."
A new roll Laroche will be introducing at the bar brings out his school spirit and love for his alma mater-the RedHawk roll. The brightly colored red roll is a basic California roll with red tobiko, or red fish roe, surrounding the outside.
Kylie Mooney, a Miami sophomore present at the tasting, commented on the RedHawk roll.
"It was my favorite because it was creative, and it was spicy-but not too spicy," Mooney said.
The fish and other items needed to make the sushi will be coming from Euclid Fish Company, a seafood supplier from Cleveland. Laroche recounted the first time they received a shipment and found that everything was so fresh that it was labeled in Japanese, and that it was hard to decipher what each boxed contained.
The hours of the sushi bar and the exact date it will be opening in November is still unknown but, Lara Pavaloff, operations manager for 45 East Bar and Grill and Brick Street, said the sushi bar will add a new diverse taste into Oxford.
"We just hope it'll be a unique place for Oxford, an added compliment to what Oxford already offers," Pavaloff said.
"I am very impressed" and "it was so good" were only a few of the reviews Laroche received at Club Decibel Tuesday night.
The tasting was one of many for the new sushi bar opening in November at Tonic Bar and Lounge, which is located under 45 East Bar and Grill.
Laroche of 45 East Bar and Grill will be cooking up a storm with his recent training as a sushi chef. Laroche, a May 2007 Miami University graduate, has worked at 45 East Bar and Grill since March 2003. This past summer he broadened his previous knowledge as a chef, as he was sent to train in Greenville, S.C. with a master sushi chef who has 35 years of experience. Laroche said he has high hopes for the new addition to Tonic.
"The ultimate success will be due to the students," Laroche said. "(The) student population will give us a new avenue to show what we're all about-we're about diversity."
While students can get sushi in Colerain, Ohio and Cincinnati, this will offer another option in Oxford outside of the sushi available in the dining halls and markets.
Although students may be wary that sushi will not fit into their checkbooks, Laroche assured that prices would be in a similar range to any sushi bar in Cincinnati, with tuna and salmon sashimi ranging from $4-6 and sushi rolls ranging from $4-10.
"So far it's a very, very diverse menu; there are over 41 items on our menu," Laroche said. "(But) are we going to charge $20 for a roll? Are we going to take advantage of the students? No."
A new roll Laroche will be introducing at the bar brings out his school spirit and love for his alma mater-the RedHawk roll. The brightly colored red roll is a basic California roll with red tobiko, or red fish roe, surrounding the outside.
Kylie Mooney, a Miami sophomore present at the tasting, commented on the RedHawk roll.
"It was my favorite because it was creative, and it was spicy-but not too spicy," Mooney said.
The fish and other items needed to make the sushi will be coming from Euclid Fish Company, a seafood supplier from Cleveland. Laroche recounted the first time they received a shipment and found that everything was so fresh that it was labeled in Japanese, and that it was hard to decipher what each boxed contained.
The hours of the sushi bar and the exact date it will be opening in November is still unknown but, Lara Pavaloff, operations manager for 45 East Bar and Grill and Brick Street, said the sushi bar will add a new diverse taste into Oxford.
"We just hope it'll be a unique place for Oxford, an added compliment to what Oxford already offers," Pavaloff said.
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