Pavement Whispers: Volume 215 March 26
From whispers of a new taco and mescal joint to a ramen favourite’s vegan pivot, 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 …
Those of you with exceptional memory will remember that last year we whispered about a forthcoming Mexican-inspired concept from the brains behind cluckin’ good chicken joint Lucky Egg. Well, it seems we’re about to see this idea come to fruition. Trash Taco is the brainchild of Lucky Egg’s Jacob Knauth, who has spent the better part of the past 12 months tinkering and toying with recipes for the anticipated concept. After dishing out some tasters at last year’s Death Valley Fun Camp and a series of taco pop-ups at Lucky Egg, Jake is ready to roll, with plans in the works to launch Trash Taco in May. For the curious, Trash Taco will call Barbara on Warner Street home, with a space set aside for preparation and service of Trash Taco’s concise menu. Jake has taken great care to do justice to the basics, keeping the flavours as authentic as possible across a selection of chilaquiles, tacos, tostadas, quesadillas and snacks. Trash Taco and Barbara will also up the ante for a late-afternoon tipples and nibbles happy hour, which will see a range of great-value eats and drinks up for grabs between 5:00–7:00 pm. Speaking of drinks, Barbara is shaking up its beverage selection for the arrival, adding margaritas, mescals, new-wave wines and signature cocktails to its array of libations.
Botanica Camp Hill
There’s an old adage that says you don’t win friends with salad, but whoever first uttered the phrase had obviously never laid lips on Botanica’s creative creations. The Red Hill favourite has won fans from far and wide thanks to its selection of healthy eats and decadent gluten-free treats, necessitating an expansion to Teneriffe in 2016. We’ve got some tasty news for southsiders – your neck of the woods is about to get its very own Botanica Real Food store! Lovers of Botanica’s next-level eats will now have a convenient new location to get their fix when Camp Hill Marketplace becomes home to the eatery’s third location. Hungry patrons can expect to find their established favourites at the new digs – and yes, the beloved kale salad and gluten-free sweets have made the cut. Botanica Real Food Camp Hill is slated to open in late June or early July – you know we’ll keep you posted.
Taro’s Vegan Ramen
Taro Akimoto is a legend in the Brisbane ramen scene, credited by many as the man responsible for popularising the noodle-soup dish across town. Never one to rest on his laurels, Taro recently took to Facebook to announce some tasty changes coming to one of his inner-city joints. As of Monday April 1, Taro’s Ramen at 288 Edward Street will transform into Taro’s Vegan Ramen. Inspired by the popularity of his first vegan ramen dish – a staple at Taro’s South Brisbane spot – the trailblazing broth master has decided to implement an entirely vegan and vegetarian menu at the Edward Street location, which will operate as Taro’s Vegan Ramen until the building undergoes redevelopment later this year. We’ve been given a sneak peek of the menu, which includes classic vegan ramen made from homemade wheat and konnyaku noodles, braised tofu char siu and plant-based broth, hiyashi tan tan men (cold noodle soy-milk soup), vegan tsukemen, and vegan and gluten-free curry rice with mango chutney.
morningafter’s new menu
Popular West End brunch spot morningafter has also announced some tantalising menu changes taking effect today, spearheaded by the cafe’s brand-new head chef. Bowyo Muangson has come on board to helm the kitchen after working as executive chef of the Venzin Group for the past three years. Bowyo has implemented a noticeable Asian influence into the menu while still retaining some signature morningafter elements. Sweet-toothed diners will be stoked to know that the waffles are back by popular demand – this time infused with peanut butter and topped with seasonal berries and strawberry dust. As for savoury additions, we’re in love with the sound of the blue swimmer-crab omelette with papaya salad, the beef barbacoa tacos, the vegan-friendly autumn leaf salad and the pork-belly pad see ew.
If you’ve heard something that’s worth mentioning in The Weekend Edition’s Pavement Whispers, email [email protected].
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