Tag: Now open

When it came to opening up Arlo’s – a new cafe on the corner of King William Street and Grenfell Street – co-owners Jared Chahoud and Joseph Koura didn’t want to change what the public was already used to. “Being in such a prominent location, we didn’t want to waste the opportunity,” Jared tells CityMag.…

When I sit down to interview Mazen and Sahar El-Baba on their new Falafel Station location, we do so over Lebanese food, cooked by Mazen himself. They’re generous not only with the food portions – they let me snack on an entire table filled with items off their latest Falafel Station menu – but with…

Simon Orders, the owner and manager of Bank Street Social, has been interested in the burger phenomenon for quite some time. “I did a pop-up burger shop back in 2021 called Bergs that was on the street down the road…it was around Covid and there were more shutdowns and stuff and I just didn’t continue…

For co-owners Raf Thomson, Sean Howard, Josh McIlhanney and Alex Johnston, the inspiration behind Frome Street’s latest multi-level bar came from trips overseas. “This concept started with Sean,” Raf says. “Sean and I met through work in bars, and then reconnected through remote music festivals, many, many years ago and as long as he’s been…

Taikunthi – the hospitality venue that recently opened inside the University of Adelaide – means to “join, unite, and partner together” in the Kaurna language. This idea is present throughout the venue, from its shared plates to an open plan design that caters to university staff, students, business professionals and the wider Adelaide community. “Traditionally, the…

For The Big Easy Group, there are hidden references to Academy Award-winning filmmaker Quentin Tarantino through a few of its venues. “[Anchovy Bandit] is underneath a cinema, so [we] wanted to have a cinema reference in the name,” Oliver Brown of The Big Easy Group says. At just 12, Quentin Tarantino wrote a script titled…

For Stefan Iannace, the owner of Cheeky Grin Coffee, opening a second store was always in the pipeline. “It’s always been on the cards for me. It’s just having the right opportunity, the right location and the right partner to be able to do it with,” Stefan says. “So Cheeky was something I did myself…

How Shadow Baking formed Messina’s head chef, Flo Fritsch, executive chef Tom Mitchell, and previous head chef at the Messina Creative Restaurant, Remi Talbot, are the brains behind bakery Shadow Baking. Flo and Tom began baking pastries once a month on weekends at The Cannery Markets in Sydney – which is where Shadow Baking originated.…