Bites is back and more than ready to dig into the latest foodie spots. While it may have seemed like Brisbane’s culinary scene hit pause, new kitchens are firing to whip up innovative treats you need to add to your reservation rotation ASAP.
If you have a delicious venture in the works, tell us all about it at email@example.com.
You know Salt Coffee Roasters for its divine brews or perfectly offbeat vibes, and its descendent is certainly not lacking any of the punch. Bringing more than just a coffee shop to James Street, Little Salt is the result of when a business idea over beers actually comes into fruition. Salt’s Zac Lazarus is teaming up with buddy and Managing Director of Cohen Handler, Jordan Navybox, to put a new spin on office culture. Little Salt is taking the front of Cohen Handlers’ new digs and painting it all-white with accents of Salt’s infamous green. There’s also cabana-style umbrellas and a small deck to soak in the Brissy sun over their signature Julie blend on daily rotation, or freshly roasted Single Origin blends changing weekly.
Tender, juicy and falling off the bone to melt into your mouth is the way beef is served in Gasworks’ newest recruit. From humble beginnings in an East Brisbane kiosk-style, takeaway joint, the crowd favourite ‘Dirty Dozen’, which features all four of their specialty cuts – house cured and smoked pastrami, brisket, ribs and cheeks – served with special fries and drizzled in their signature jus is what brought people back and moved them up and out of the premise. Now, in their new and trendy 110-seater address, French master chef, Shalom Bitton, channels more than 20 years of culinary experience into Idaho potatoes filled with house made creamed corn and topped with smoked meat, freshly prepared special cob salad or up to 1kg of platters served with two complementary sides of your choice.
Balmy nights in regional Mexico is spicing up Brisbane from behind Eleven Rooftop Bar’s new face. The revamped space is dishing up Latin American-inspired food, as well as Caribbean-influenced dishes of the Yucatan peninsula created with the freshest Queensland produce. Spiced eggplant empanadas, chargrilled flank steak and market fish baked in banana leaf are best washed down with tropical-inspired pours, taking cues from the tequila bars of Jalisco. Featuring swirls of tamarind and pomegranate or bergamot and star fruit, there’s also a dedicated margarita menu, traditional sangritas, and as for the signature drink – you’re looking at the MAYA Coastal Spritz. If the white marble palette and lush greenery has you yearning for the tapas plates and cocktails of Eleven, fret not because the bar will be back when the time is right.
The king of all takeaways once resided in old school Aussie corner stores, but can now be found on a street worthy of its title. Peter Gloftis of The Lamb Shop fame is serving up classic fish ‘n’ chips sprinkled with gourmet flair in King Street’s latest nostalgic, fast food restaurant – Potato Boy. Triple cooked and hand cut chips sit beside locally and sustainably sourced sea-perch, coated in a crispy beer and vodka batter that took months to perfect. With creamy, house made tartare served on the side, don’t be surprised when you plan on trying the classic combo and leave with salt and vinegar onion rings or potato cakes in hand. Is there really any other way to do takeout?
Northside Coffee Brewers
The polished sibling of Potato Boy puts coffee on blast. Inspired by a chance to collaborate with Peter’s brother, Mark – who is behind Black Sheep Coffee – this hot spot is pouring two blends from the specialty coffee roaster – one specifically designed for milk-based coffee and one for black. Brews are simple, but by no means lacking in detail in this less-is-more joint. And, if you’re feeling a bite to go with your sip, an assortment of the sweetest pastries is provided by Sprout Artisan Bakery. Or, get your hands on one of their two breakfast burgers: a double-smoked bacon burger with a fried egg, or a soft scrambled egg burger with caramelised onions. Here, if it’s to be done, it’s done to perfection.
To check out the Bites feature in July magazine click here