Name: Miss Thing’s
Contact: 1279 Queen St. W., 416-516-8677, missthings.com, @missthingsbar
Owner: Nav Sangha
Chefs: Jasper Wu (Bent) and Paul Hadian (Momofuku)
The Food: Polynesian and Hawaiian cuisine, but with tweaks: the Loco Moco, for instance, takes the traditional Hawaiian plate lunch and switches out the beef patty and brown gravy for flank steak and house-made A1 sauce. Spam comes in the form of pintxos, and fried rice is hit with pineapple and pork belly. “We haven’t even touched on Bora Bora or French Polynesia,” says Sangha. “That’ll be in the fall when things get a little more rich and creamy.”
The Drinks: Wine and beer are available, but it’s the cocktail program that steals the show. Bar manager Reed Pettit (Miller Tavern) mixes up drinks with tropical twists, influenced, says Sangha, by the cocktails borne from pan-Asian tourist culture—but not as syrupy sweet or electric blue. And while one drink is served in a hollowed-out coconut (the bar’s take on a piña colada, of course), none are meant to be sipped from novelty tiki mugs.
The Space: It’s unsurprisingly brighter, airier and more grown up than its former Wrongbar self. Pink and gold floral murals are painted on turquoise walls, and hanging from the ceiling, unique gramophone horn light fixtures designed by Toronto-based Milke Bau look like brassy flowers in bloom. Miss Thing’s Coconut Room, which is available for events and private parties (disco ball included) and will also host the occasional live show, is in a separate area behind the restaurant.