New hang The Bleachers opens in West End
It’s almost the weekend and you’re looking for a place to hang. Your criteria is simple – good food, good times, good music, good people. If you happen to find yourself in West End, look no further than The Bleachers.
The Bleachers is the newest venture from those burger-flippin’ geniuses at Ben’s Burgers, this time joining forces with talented chef Ben Devlin (Esquire, Beerkary Bakery and most recently Paper Daisy). The Bleachers doesn’t have a set theme, but distinct influences shine through in the space’s design. Bones Studio and Standing By Company collaborated to create the minimalist space, with neutral tones highlighted by deep blue highlights – featured on the menu, in tile features, brick walls and food presentation. When you walk inside the space might seem quaint, but wander down a narrow and dubious-looking neon-lit passage way, and you’ll discover a breezy outdoor area and bar bordered by high chain-link fences. The space resembles a school-yard basketball court, completed by – of course – timber bleachers for you to park your keister, as well as hanging plants, kokedama balls and custom cafeteria-style furniture.
The Bleachers tables a considered seasonal menu alongside an ever-changing selection Ben’s much-loved burgers (plus some newbies) and a soft-serve machine. While Ben Devlin presides over the menu as executive chef, Erik van Genderen (ex-Depo) has taken on the role of head chef, and current seasonal small plates include the likes of beef short ribs, chilli corn, fried chicken and cabbage and radish slaw. Between the buns you have a choice of five fillings, from the Ben’s Burgers classic to a glazed eggplant with mesculin, pickles, onion, tonkotsu and mayo, or fried chicken with lettuce, pickles and mayo. As with Ben’s, The Bleachers has no alterations to the menu, announcing that it’s about time you ate your pickles. We are grown ups after all. Dessert is simple and sweet – choc-chip cookies, mandarin eclairs and soft serve in a cup or cone, with the promise of soft-serve experiments to come.
For opening hours and contact details, head to our Stumble Guide.
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