RESTAURANT NEWSNEW YORK A year after opening
Marta, Danny Meyer’s Manhattan
pizzeria within The Redbury Hotel,
chef Nick Anderer has branched out
with East Village spin-off Martina.
There’s no table service, but while
you wait for your pizza you can snack
on zucchini with mint and chilli, say,
or supplì, Rome’s answer to Sicily’s
arancini. Meyer is behind the burger
behemoth Shake Shack, but Martina
is perhaps more fine casual than
fast. Thin-crust pizze are topped with
the likes of kale and black olives,
Champagne is sold by the half-bottle,
Cappelletti Spritzes are on tap and
the soft-serve is fior di latte.MELBOURNE Three years after it
closed for renovation, Lygon Street
landmark King & Godfree reopens in
November. In addition to the existing,
now updated and expanded deli and
wine store, the new K&G will include
rooftop and cellar bars, an espresso
bar and a 120-seat bistro that will
focus on “simple and authentic Italian
flavours placed in a modern context,”
says co-owner Jamie Valmorbida.
(See page 62 for more on Carlton.)BRISBANE Sichuan Bang Bang
welcomes younger sibling Bang
Bang Bar to the former Pizzeria
Violetta site in Paddington. The new
digs – also from restaurateur Renata
Roberts – specialises in Neapolitan-
style pizze and Sichuan-inspired
snacks including oysters with chilli
oil and black vinegar, and assorted
rou jia mo on wood-fired buns.
The cocktails lean herbal, like the
Evening Thyme with dark rum, thyme
and ginger beer, or a rosemary-
infused Bang Fashioned, and the
interior channels a luxe boudoir
with plenty of red velvet and gold.SYDNEY After closing Zambo just
seven months after he opened it at
the former Marque site on Crown
Street in Surry Hills, Matteo Zamboni
has been snatched up by Jonah’s at
Whale Beach. Zamboni has taken
over from chef Logan Campbell and
brings with him a more “Italian-ish”
menu, with highlights including
gnocchi with ricotta salata and
smoked egg yolk, and white
chocolate and sage ice-cream with
burnt butter and Davidson’s plum.Spaghetti, tagliolini, fettuccine and now ravioli – Smeg has added a new attachment to the
line-up of pasta accessories for its signature stand-mixer. The new attachment is a $299
investment, sure – but can you put a price on homemade pumpkin ravioli with sage and
burnt butter, or ravioli alla Caprese spiked with pecorino and marjoram? smeg.com.auA card can be just as memorable
as the gift it accompanies. These
keepers feature simple recipes
so your friend or loved one can
whip up a warm artichoke dip,
say, or panzanella as an extra
gift. Many happy returns. $5.95.
culinarycardcompany.com.auGreat overall
Worktones kits out staff at smart eateries with
effortlessly cool aprons. Now the specialist
uniform maker has relaunched an online
store for a touch of Japanese linen or stylish
cotton twill in your own kitchen. There are
lots of options (we like the olive green and
rust, below) and they’re all made with natural
dyes. From $44. worktones.comMartina chef
Nick AndererNews
PHOTOGRAPHY LIZ CLAYMAN (MARTINA), RODNEY MACUJA (CARD) & ANDREW FINLAYSON (PINBONE)32 GOURMET TRAVELLER