Executive Chef Pete Smit (Australia) created a ‘nose-to-tail’, open fire-only feasting menu that feeds his urge to step away from the new norm of ‘white tablecloth’ dining. With this menu, they will utilise every part of the animals they are butchering, meaning that the specials board located front and centre will change daily, however, the main menu of cuts from land and sea will always be ready to fire.
If you find yourself in a back alley after headlessly wandering around looking for this new joint, chances are you’re at the right spot. For those in the know, it used to be the former rathskeller of Burger Bar New York and their Nebraskan beef burgers. But hey, all’s not lost, New York is still in the house and counterculture is fiercely celebrated in this tavern. Grafitti-clad walls, deep jade-hued leather seats, and hardwood tables anchor the space but it’s all nought without the feature tap wall that showcases an exciting range of draft cocktails ($25).
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