Kateryna Topol –
For many east-enders, Old Town Bodega at 402 King Street East is a regular spot. The bar has a very welcoming and homey feel. Patrons return again and again and the team knows the regulars by name.
Co-owners Matthew Tosoni (Matt) and Maura Grierson came into the business with no industry experience but through passion and dedication built a Corktown staple.
“It’s hard to imagine we are coming up on seven years,” Matt reflected. Over the years the spot has continually evolved, leaning into the needs of the neigbourhood.
Old Town opened as a coffee shop that immediately attracted attention for its charming vintage decor. Hastings Barber moved into the basement [1] and as the coffee shop grew into a bar countless mirror selfies were taken by the red barber chair en route to the bathroom[2] .
“We had the best six years working together with the barbershop, but the time came for us to, very lovingly, go our own ways,” Matt shared. With the space opening up this was the ideal opportunity to add food to the daily menu.
“By no means are we a restaurant,” he added, “but we want to be a place where you can come, have a drink, have a snack or put together enough things to have dinner without breaking the bank”.
On today’s handwritten menu are Crème Fraîche Deviled Eggs Recipe (three for $4), Halloumi with Watermelon ($4), Smoked Salmon Carpaccio ($4) and Smoked Sausage with Sautéd Onion ($4). While some menu items might reappear the menu changes daily. The next day’s pop-up dish was samosas, one of the many future diverse cuisine showcases[3] he hopes to host.While some menu items might reappear the[4] menu changes daily. “It keeps me up at night, but in a good way!” Matt chuckled, “I like to walk through the market in the morning, just feel the vibes there” while picking up produce for the day. The goal is to put together dishes that are approachable and fun, adding to the Bodega’s overall living-room feel.
A parent himself Matt also hopes that adding food will attract more families to his Corktown gathering spot.
“I’m not a chef,” he admitted. “My favourite thing is to be a host.” He hopes the Bodega will become a creative space for other chefs through hosted pop-ups.
Converting the barbershop into a kitchen was emotional, “The selfie mirror helped us get famous, but we still have the ‘I’m still in love with you’ wall to bind it all together.”
Old Town Bodega happenings and menu updates are posted on Instagram at @oldtownbodega.
