We are not unfamiliar with Chef Beena Noronha&rsquo;s food or style, so when we heard she had been building a sandwich place in Bandra, we queued up. STAQX is a 14-seater diner at Reclamation by Noronha&rsquo;s new venture, Saltae Hospitality. The place has a vibe. It carries the energetic spirit of 1980s diner culture with the comfort of familiar flavours and a chef-driven approach. Think indulgent sandwiches, milkshakes, sundaes, and coffee, all made with the finest ingredients and baked-in-house bread.
<img title="Beet it" src="http://images.mid-day.com/images/images/2026/apr/Now-loading-b_e.jpg" alt="Beet it" width="1280" height="720" />Beet it
Since Noronha&rsquo;s idea wasn&rsquo;t just to serve nostalgic food but also to draw people into a mood, it called for frequent trips to Chor Bazar to pick up antiques, like the old Chicago Radio the owner refused to part with; getting a custom painting made of the Simpsons family and even the unending explanation given to the furniture vendor who couldn&rsquo;t wrap his head around the fact that Noronha wanted seats that seemed to him like a laminated autorickshaw seat. Add to that a coin-operated bubble gum machine, disco lights in the washroom, neon signage, tiled surfaces, chrome accents, and contemporary lighting.&nbsp;
<img title="Popcorn Caramel Frappe; (right) Coke Float" src="http://images.mid-day.com/images/images/2026/apr/Now-loading-c_e.jpg" alt="Popcorn Caramel Frappe; (right) Coke Float" width="1280" height="720" />Popcorn Caramel Frappe; (right) Coke Float
Noronha was clear in her head about the brand she is building. An &rsquo;80s kid who first encountered these spaces through films and television, she had a strong visual and emotional pull, even if she never experienced them firsthand while growing up in India and Muscat.
<img title="The Shore Thing" src="http://images.mid-day.com/images/images/2026/apr/Now-loading-d_e.jpg" alt="The Shore Thing" width="1280" height="720" />The Shore Thing
The name Staqx reflects the brand&rsquo;s thinking. &ldquo;Every element, including the food, the design, and the ambience, is built by stacking layers of flavour, texture, and personality to create something more memorable and to create a room that nods to the past while feeling completely current,&rdquo; she adds.
<img title="The interiors channel the spirit of 1980s diners, spaces that were loud, lively, and built as much around music and mood as they were around food. Pics/Shadab Khan" src="http://images.mid-day.com/images/images/2026/apr/Now-loading-e_e.jpg" alt="The interiors channel the spirit of 1980s diners, spaces that were loud, lively, and built as much around music and mood as they were around food. Pics/Shadab Khan" width="1280" height="720" />
The menu is indulgent by design, and it has Noronha&rsquo;s signature style written all over it. She draws on inspiration from the past for comforting flavours and influences from diverse food traditions, with layered ingredients and house sauces that bring depth to every dish. From loaded sandwiches and thick milkshakes to sundaes and coffee worth lingering over, the intention is not to complicate but to present familiar formats with more character and a fuller sense of satisfaction.
<img title="The interiors channel the spirit of 1980s diners, spaces that were loud, lively, and built as much around music and mood as they were around food. Pics/Shadab Khan" src="http://images.mid-day.com/images/images/2026/apr/Now-loading-f_e.jpg" alt="The interiors channel the spirit of 1980s diners, spaces that were loud, lively, and built as much around music and mood as they were around food. Pics/Shadab Khan" width="1280" height="720" />The interiors channel the spirit of 1980s diners, spaces that were loud, lively, and built as much around music and mood as they were around food. Pics/Shadab Khan
We started with Sweet Melt O&rsquo; Mine ('475), with oozy melted cheese on sourdough, lifted with a fiery twin thecha hit. The Shore Thing ('675) was a crowd favourite, with buttery bouillon prawns and fresh herbs, all tucked into a pillowy brioche roll. A personal favourite was The Drip Dealer ('875), which was reminiscent of a lamb taco we&rsquo;d had at Noronha in the past. Rich, slow-braised lamb birria that doesn&rsquo;t hold back; layered with molten cheese and served on crisp toasted sourdough.
Vegetarians would love Beet It ('575), which has an earthy, tangy quinoa-crusted beetroot patty with tamarind-date sweetness and a creamy layer, all in a soft milk bun. Even The Mac Attack ('575) had mac and cheese with truffle-feta spread, stacked in a brioche bun. We washed this down with the old-school comfort of a blueberry lemonade ('375) and Coke Float ('280). The cold, creamy Popcorn Caramel Frappe ('350) had just the right amount of indulgent coffee, blended smooth with caramel and topped with caramel popcorn. For dessert, we had the Sunshine Reggae ('595), with tender coconut and pineapple compote, vanilla softy, finished with coconut chips and a caramel drizzle.
Looking ahead, Noronha&rsquo;s vision is to grow Staqx into a recognisable comfort food name that can travel to new neighbourhoods and cities while holding on to the retro diner character and easygoing spirit that define it today.
WHERE: Building-1, Ankaleshwar, ONGC Quarters, Reclamation, Bandra West

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