George Calombaris’ The Press Club is not only turning heads, his modern Greek cuisine is turning upside down what we know about feta, olives, oregano and all other things Hellenic, too.
A bastion of Italian restaurant culture and more Melbourne than Sydney in style, Fratelli Paradiso is a place where locals come for the ever-charming waiters as much as the gutsy food.
We raise a glass to chef John Evans, who has crossed the Harbour Bridge to take over the kitchen at Rozelle’s Three Weeds, cooking the kind of assured food the city’s better pub bistros are built on.