Pavement Whispers: Volume 154 January 9
From whispers of doughy dreams to plant-based degustations, The Weekend Edition is always on the search for the latest news in Brisbane, dedicated to ensuring its readers are in the know. When we put our ears to the pavement this week, this is what we found out …
After six years of hitting our sweet spots with doughy treats at our favourite cafes around town, Alphabet Cafe has announced it is opening its first bricks-and-mortar cafe. Sister duo Zoe and Meghan Tulleners have secured a space at 243 Boundary Street in West End, with plans for a gradual opening over the coming months. All wholesale operations will be moving over first (that’s right, you’ll still be able to get your favourite treats at the likes of Bunker, John Mills Himself, The Single Guys and Josie North), followed by a coffee window pouring Coffee Supreme and serving up Alphabet’s famous Doughies and takeaway goodies from late January/early February. From March, Alphabet Cafe will be in full swing, with huge cake cabinet and seasonal produce-driven brunch menu. The sisters are committed to utilising sustainable and local produce, working with the likes of Food Connect and Loop Growers to source their fresh supplies, and a plan to covert the cafe’s backyard into a flourishing kitchen garden.
Alejandro Cancino x Grown vegan degustation
Lauded Urbane chef Alejandro Cancino is spreading his wings in 2018, launching a new twice-weekly vegan pop-up degustation next Tuesday January 16. While Alejandro will still be at the helm of the Urbane Group, he’ll be hosting the dinners at vegan West End eatery Grown every Tuesday and Wednesday evening. The intimate dinners will have two sittings per night, hosting only eight diners at a time, and will allow Alejandro, who follows a vegan diet at home, to focus more on his creativity through plant-based dining. The ever-changing seven-course degustation menu will be at a set price of $120, with the option of matched wines. Some of Alejandro’s flavour ideas and components will then be adapted by Grown’s head chef Nathan Kirk, who will incorporate them into the eatery’s regular menu. Bookings are essential via Grown.
How We Rolls pop-up
Smoked meaty goodness is coming to Sabotage Social. The Fortitude Valley bar has announced much-loved food truck How We Rolls will be taking over the kitchen for 12 weeks, launching on January 11. Wednesday to Sunday from 5:00–9:00 pm you’ll be able to wrap your mitts around How We Rolls’ signature brioche rolls and open plates, piled with house-smoked meats of Texas beef, Kansas pork and Cajun chicken. In addition to the full food-truck menu, How We Rolls will serve up weekly specials as well as the Sabotage Social Platter, exclusive to the bar, with options to feed up to 70 hungry faces.
If you’ve heard something that’s worth mentioning in The Weekend Edition’s Pavement Whispers, email [email protected].
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