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Eating out

Riser’s chicken caesar sandwich.

Brisbane’s best chook sanger? Here’s a textural, flavour-filled contender

Freshly baked bread? Check. Brined chicken? Check. Umami packed dressing? Check. There’s so much to love about this fabulous creation.

  • Matt Shea
Layla restaurant in Brisbane.

Brisbane’s most exciting restaurant, cafe and bar openings of the year so far

Chef Matt Blackwell in the dining room at Pneuma.

Celebrated restaurant Pneuma to close after departure of star chef

  • Matt Shea
Summit Restaurant has reopened, now under the stewardship of Mantle Group.
14/20

The Summit restaurant has reopened. Is it any good?

  • Matt Shea
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More in Eating out

Agnes Bakery will serve its last woodfired baked breads and pastries this Sunday.

One of Brisbane’s most influential bakeries to close this weekend

“Agnes Bakery represented, for me, hope.” It’s the end of an era for Anyday Group, but also the start of a new one, with a successor to soon open.

  • Matt Shea
Ballandean Estate Wines

Granite Belt’s beloved Ballandean winery on the market for $8 million

For over 90 years, four generations of the Puglisi family have run Ballandean Estate Wines, creating a cornerstone of Australian vino.

  • Catherine Strohfeldt
Chouquette announced last week that it had permanently closed its New Farm premises.

Gone, but maybe not forever: New Farm bakery announces closure

After almost 20 years, pioneering French bakery Chouquette is no more. But there’s still hope it could live on elsewhere, its owners say.

  • Matt Shea
Martin Boetz at Short Grain with his coconut scraper, which can be bought for as little as $5 at your local Asian supermarket.

The $5 tool that will elevate your Thai cooking, according to a star chef

Looking to level up your Thai salads and desserts? Longrain creator Martin Boetz reckons you need this simple utensil.

  • Matt Shea
Clarence owners Ben McShane and Matt Kuhnemann.

Top small restaurant takes on one of Brisbane’s best dining precincts

It will join star laneway neighbours in a larger space from an in-demand Emme and Pilloni designer. What won’t change? The exceptional, produce-driven food.

  • Matt Shea
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Dark Blue opened last month in a laneway Valley spot.

One of the Valley’s best bars welcomes heritage-listed sister venue

In a loft-inspired laneway space it’s serving South American and Spanish wine alongside snacks like tinned sardines, Superbon Madrid crisps and DIY deli boards.

  • Matt Shea
People have travelled from Canada to try Uncle Lai’s char kway teow.

The Brisbane dish that’s so good, diners have travelled from Canada to try it

Food-focused locals readily debate who does Brisbane’s best CKT, but one venue tends to crop up the most.

  • Matt Shea
Peter Hollands at the entrance of his new bar Shaman, which will open in late July.

Frog’s Hollow owner to open Puerto Rico-inspired bar in heritage space

Punters will walk down a laneway and staircase to discover a basement venue dedicated to rum, tequila and Santana-inspired tunes. Here’s what else to expect.

  • Matt Shea
Red Hook runs a busy weekday lunch trade, with queues for takeaway sometimes snaking down Gresham Lane.

Classic Brisbane burger joint announces closure

You’ve got just a few weeks to get your hands on one of the city’s best cheeseburgers before Red Hook shuts up shop.

  • Matt Shea
The Commercial Hotel still looks much the same from the street, but there have been plenty of changes under the hood.

One of Brisbane’s best restaurant groups takes on an iconic rural SEQ pub

The revived 1905-built venue has been given a sympathetic facelift but now features an elevated menu of pub classics and its own brewpub and sunny beer garden.

  • Matt Shea

Original URL: https://www.brisbanetimes.com.au/goodfood/brisbane-eating-out