Review: Urban Greek, yassou!
Poseidon rules here, a benevolent dictator, so it just makes sense that to put extra effort into training your floor staff to move quickly with authority, turning tables.
Review: Dainty Legend Chinese Kitchen
How refreshing. After having recently read so many posts on Social Media about the appalling service in Tasmania, here we were in a kind and welcoming environment that put the hospitable back into hospitality.
Review: Great pub grub? The Fern Tree Tavern
Fresh country air, an unpretentious place like grandma’s comfy chair – that’s the Fern Tree Tavern. And long may it last.
Review: Go South for South on Hampden
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.
Wine talk: Cool wine in a cool clime
“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.
Review: Osaka Izakaya and turning Japanese
Alex at Osaka Izakaya wants to survive. That’s a great goal, and one hopes that he thrives as well.
Review: The Lounge, Ruben and Michelin continue the story
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.
Review: Rockwall in Salamanca is never between a rock and a hard place
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.
Review: And here comes Mr Good Guy
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.
Review: Suminato and 3 things I miss from Japan…
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.