Dance, dance baby!

The team be­hind Track & Field has done it again

Bayview Post - - Food - by Karolyne El­la­cott


When Nickie Min­shall and Dustin Keat­ing opened Track & Field bar on Col­lege, they thought it would be a chill games bar. In­stead, the kids flooded the bocce lanes with dance par­ties. Then, when the for­mer Mid­town space down the street opened up, the en­trepreneurs had a think. “What if we opened an­other bar with sim­i­lar things to do but ac­tu­ally went for that vibe in­stead of just hap­pen­ing upon it by ac­ci­dent?” says Min­shall. “So we just went for it.”


In­side, Bangarang is a cav­ernous space with lots of green­ery (real, ac­tual plants!), a cou­pla corn­hole lanes and plenty of room for the afore­men­tioned dancing. It took the en­tre­pre­neur­ial team, which in­cludes Jesse Borg and Tasha Pot­ter, a ca­sual three months to whip the space into shape from start to fin­ish.


When it comes to drinks, the cock­tail list steers clear of ob­scure in­gre­di­ents. Those un­fa­mil­iar with Amon­til­lado or Cham­beryzette won’t scan the menu scratch­ing their heads while do­ing a sur­rep­ti­tious Google search be­low the bar. No. Here it’s all about tip­ples that folks know and love.

“Since we’re go­ing for this party vibe, we wanted to make peo­ple ex­tremely com­fort­able,” says bar man­ager Alex Pearce, who was re­cently hon­ored among the On­tario Hostelry In­sti­tute’s Top 30 Un­der 30. The Old Kanye is their most pop­u­lar sip­per to date. Poured from the tap, it spruces up the Jun­gle Bird, a clas­sic drink match­ing rum with Cam­pari and lime. Pearce, who uses seven-year-old Ha­vana Club rum for his take, adds in apri­cot liqueur and house-made chai syrup for ex­tra depth. “They’re su­per re­fresh­ing and easy to drink,” says Pearce. Plus they’re great on the dance floor.

Just you try and make Alex Pearce mad

The Old Kanye

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