A final face lift for what must have been a quaint old lady has breathed fresh life into this corner store. And don’t miss the courtyard bar.
“I don’t care where it comes from, if it’s a really good wine, we’ll find a home for it.” Tim at Cool Wine uses his Tasmanian connections to underpin the main stock base of his business, and finds it’s incredibly exciting to watch what began as a cottage industry expand exponentially.
Alex at Osaka Izakaya wants to survive. That’s a great goal, and one hopes that he thrives as well.
Ruben Koopman always appears calm and relaxed. But underneath, there must be a brain and imagination that never stops. And the detail at The Lounge, always amazes.
And as always, Rockwall is as alive as Donald Trump’s sex drive. So I take my hat off to those guys slamming out food like line cooks at an American county fair.
Mr Good Guy is another example of a restaurant in Hobart where the kitchen really has its act together, while the floor staff don’t dance as much as stumble.
The food is so good at Suminato, that the slight chaos out front of house can be overlooked, but lift that area and you’ve got a seriously good restaurant.
Attention to detail is everywhere, and the pizzas? “As good as anything I’ve eaten in Italy”. High praise!
The Den, a new addition to Salamanca has just upped the ante, and the crowds are proof it’s working.
A Japanese lucky cat welcoming Hobartians to a Fusion Asian destination? Why Not?