Given the everyday New Yorker’s incurable masochism, I don’t predict a letup. (I like Markt’s plain-packing-box-brewery feel and the Belgian mussels-with-fries routine.) The swarm got so intense at Oriont, the place burst into flames and firemen ripped the roof off.īy the time Balthazar’s Keith McNally had hung the last ravaged mirror in his clever, less expensive, no-dinner-reservations Pastis, hordes of angels and demons were converging, standing around like dill-pickle strips crammed in a jar, hoping for a table. There were a thousand pastel pashmini flapping in the breeze this summer as Fressen and Markt* claimed their abandoned warehouses. Where will I be eating in the next ten minutes?ĭedicated Magellans of the tempestuous restaurant scene have come ashore in the meatpacking district.
Hungry? Here’s what’s happening right now: Every week, another three or four contenders of respected provenance leap into the tussle, and a dozen more of dubious or uncharted DNA vie for attention. But in these last euphoric moments of the century, it still seems as if nothing short of a stock-market seizure can sedate our town’s feeding frenzy. “This is a great way for us to show that we do a bit more than what people might think.In the event of computer dementia, we may be eating chops seared on a wood-burning barbecue by candlelight for a while, tallying the check by ballpoint. Jets Ipswich general manager Teresa Cavill-Jones said she was excited about the opportunity to showcase what the club offers through Flavours of Ipswich: “We have an amazing and diverse menu and that’s all thanks to Liu and his passion for what he does,” she said. Start with bruschetta or pan fried scallops with white wine and bacon sauce on sesame rice, then for the main a 200grm grain fed, rump steak, served with chips, fresh garden salad and Bordelaise sauce or chicken saltimbocca wrapped with prosciutto and served with crushed chat potatoes and blanched broccolini, finished with mustard cream sauce.įor dinner, standouts include the aforementioned ribs and wings which vies in the mains slot with herb crusted salmon with creamy mash potatoes, garlic prawns, prawn crackers, blanched asparagus and lemon.ĭesserts on offer are the banana fritter made in house and served with ice cream, salted caramel and toasted coconut or a coconut vanilla panna cotta with strawberry, raspberry, toasted coconut, passion fruit and mango puree. Beyond this is a modern club venue with various dining areas.įor Flavours of Ipswich Head Chef Liu has created beautiful menus for a $25 two-course lunch and a $35 three-course dinner. Much of the original architecture can be enjoyed in the front bar of this establishment which has been tastefully decorated with a large railway mural, a nod to the famed Queensland Rail workshops which launched the first rail services in the late 1800s and is still in operation today as well as housing a museum. The site has actually been a licensed venue since before 1880, firstly as the Unity Hotel then the Imperial Hotel from 1887, then the Cecil Hotel from 1904 which eventually made way for the Ipswich Jets Rugby League Football Club in 1998.
The North Ipswich venue, just across from Riverlink Shopping Centre, is home to another of Ipswich’s restaurants set in historic buildings. Smoked BBQ ribs and wings with housemade BBQ, hickory and cola sauce, served with crunchy apple slaw and sweet potato wedges…that’s the showstopper you might want to seek out when visiting Jets Ipswich this month!
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