’m watching my third season of BBQ Pittmasters. I don’t know whether my obsession with this show is about celebrating artisan craftsmanship, or well-cooked brisket. What Myron Mixon has taught me is that tender, tasty brisket has a charry crust and good pull on the slices.
Describing itself as having the ‘gritty underground bar scene of Old New Orleans’, The Eastern’s newest diner is lacking a little in the good time feel department. It still looks very much like the ill-fated Greek restaurant (Anatoli) whose space it took over.
Collect a carload for a retro-style dinner and movie ($10/head) at the recently remodelled Blacktown Skyline Drive-In.
“If everyone’s going to evacuate and be scared of the area, I’m moving in,” declares Rocco Tozzi. He’s got more right than most to sound cocky: he’s the son of Kings Cross hospitality royalty - Antonello Tozzi – owner of Sugareef from the mid-90s.