Licensed
- Recommended
- Collingwood
The pizzas are punny at this popular northside spot
Collingwood’s Thin Slizzy offers cheap pizzas, cocktails and pints on Wednesdays.
- Tomas Telegramma
- Review
- Fitzroy
‘Ordering a burger here seems weird’: Our critic reviews Cutler’s flexible new menu
The restaurant formerly known as Cutler and Co. switches from pricey degustation dining to a more casual format.
- Besha Rodell
- Recommended
- South Melbourne
South Melbourne’s latest dining addition serves dishes you’d find in Greece
Aegli chef Ioannis Kasidokostas takes traditional Greek recipes and executes them in unexpected ways.
- Tomas Telegramma
- Recommended
- Carlton
One of Melbourne’s most iconic Italian restaurants has been slinging wood-fired pizzas for nearly two decades
D.O.C’s Carlton flagship first opened in 2007 on Drummond Street.
- Review
- Fitzroy
‘Melbourne wine bar’ has become its own genre, but this decade-old spot breaks the mould
Push past the orthodoxies at Fitzroy’s Bar Liberty, where spirit infuses everything from the playlists to the legacy of cheesy, peppery dishes.
- Dani Valent
- Recommended
- South Melbourne
Deli Boy
An Italian-Spanish deli serving filled focaccia, pintxos and more opposite South Melbourne Market.
- Emily Holgate
- Review
- Balmain
In a city with too many tiramisus on menus, this is the original (and perhaps the best)
Blackboard specials, a serious meat-slicer and a legendary dessert: tick, tick, tick. Cicci is the cosiest of cosy neighbourhood trattorias.
- Callan Boys
- Review
- Caroline Springs
Head to a suburban shopping centre for this pork dish with ‘outrageous crispiness’
It can be difficult to decide which pork dish to order at Mrs Parks Kitchen. So don’t. Order the lot and take home the leftovers.
- Dani Valent
First look: This Greek newcomer in South Melbourne cranks up the creativity
Humble Greek cooking is having a moment. But at Aegli, a Greek-born chef with experience in Michelin-starred kitchens is remixing the cuisine in unexpected ways.
- Tomas Telegramma
Original URL: https://www.theage.com.au/goodfood/topic/licensed-lbq