Local Flavors: Toro

Story by Amelia Bowen

Unpredictability drives everything behind the concepts created by Sasa Mandrapa. With five restaurants across Bowling Green, his approach has never been about repetition. Instead, each concept is built around a single question: what is the city missing and how can something new be brought to the table? “I always try to bring something different,” he says. His path into the industry began in 1999 as a dishwasher while studying engineering. What started as a way to pay bills quickly became something more, eventually shaping the course of his career. After time spent working in St. Louis, Sasa returned to Bowling Green in 2007 to open his first concept. From there, the growth continued, expanding into multiple restaurants, each with its own identity, from more elevated dining experiences to a modern take on a sports bar. Toro stands as one of his most ambitious concepts, built around bold, global flavors and a high-energy dining experience. Drawing inspiration from Spanish and South American cuisine, the menu brings together a wide range of influences, from seafood and grilled meats to house-made cocktails and international wines. The goal is not to follow tradition, but to create something dynamic. “There’s so much great food around the world,” Sasa says. “Why not bring something different here?” That philosophy extends beyond the menu. Fresh ingredients, seasonal produce and thoughtful sourcing play a key role in shaping each dish. Rather than relying on consistency alone, he leans into creativity, allowing menus to evolve and adapt. “In the kitchen, consistency can limit creativity,” he explains. Even with multiple restaurants to oversee, his approach remains hands-on, checking in on locations and working closely with his team. With that mindset, he is already looking ahead. Edge Catering by Sasa, a new venture focused on elevated catering experiences, is set to launch soon, continuing his commitment to bringing something new to the Bowling Green dining scene.