Uh Oh Spaghettio brings late-night pasta and party vibes to Bakery Lane
No shade to the 1:00 am burger, pizza slice or kebab (you’ve saved our butts many a time), but sometimes we wish we had a bit more of a culinary selection to choose from when it comes to our post-party feed. Arriving on Friday September 25, Uh Oh Spaghettio is a neon-lit late-night pasta parlour that’s committed to keeping our stomachs lined all night long, serving up cacio e pepe, Peroni-infused mac’n’cheese, bolognese-topped chips, new-wave wines and signature cocktails until the wee hours.
As respective operators of flourishing roaster The Black Lab Coffee Co. and cheeky baked-goods dispensary Cakes ‘n’ Shit, Sam Holman and Samantha Fitzpatrick are well acquainted with early starts, but their next hospitality venture will see the duo taking on late nights as well. How they’ll be getting eight hours of sleep is anyone’s guess, but when presented with the opportunity to take on the Apothecaries Hall at the entrance to Bakery Lane (former home of The Apo), they knew they had a chance to build something unique among the entertainment precinct’s nighttime scene. As self-confessed former ‘Valley rats’, the couple are all too familiar with the dearth of reliable late-night dining options, especially ones that don’t revolve around consuming fast food near a gutter. Uh Oh Spaghettio is the couple’s solution to the problem – a late-night bar and eatery specialising in pasta and antipasti available until 2:00 am. Sam and Sam describe the vibe as a no-judgement space, with guests encouraged to come as they are and feel comfortable. Putting the fun into multifunctional, Uh Oh Spaghettio not only caters to the bleary-eyed post-party set, but also those keen on a pre-outing feast, casual drinks or intimate date-night outing. Seeking to imbue the two-level heritage-listed building with an identity, the Sams are injecting colour and energy into every facet they control – from the music (headlined by 80s jams) and uniforms (the eye-catching pink caps are available to purchase) to the interior aesthetic and menu. Downstairs is where most of the action happens – a bar runs the length of the venue, which morphs into the kitchen and extends into a pasta room at the rear. Upstairs is dedicated to functions, with a ten-seater room perfect for private dinner soirees and a larger space to accomodate bigger groups. Pink neon lights hang from the ceiling near the entrance and up the stairs, bathing the exposed brick walls and concrete fixtures in a lush hue, while feature-wall murals add pops of colour and personality across both levels. The adjacent outdoor dining and laneway space is also part of Uh Oh Spaghettio’s purview, with guests able to take their dinner outside if they desire.
To spare us from any late-night headaches (save it for the morning), Uh Oh Spaghettio’s menu is straightforward, easy to navigate and perfect for sharing. Pasta is king, naturally, but you’ll want to first cast an eye over the eatery’s single-serve entrees before solidifying your final order. Antipasti bites like warm heirloom bruschetta, house-brined olives, pickled vegetables, freshly baked focaccia and bolognese chips (that’s chips doused in bolognese sauce, parmesan, sea salt and rosemary) make for a sublime starting point. The main affair boasts a core range of five flat-priced house-made pasta dishes that are joined by two-to-three elevated specials rotating weekly – all available for dine in or to go in one of Uh Oh Spaghettio’s pink takeaway boxes. Traditional options like silky cacio e pepe featuring a blend of gruyere and pecorino Romano and pork-and-veal bolognese served on a bed of pappardelle are joined by the likes of market seafood linguine with black squid ink, fermented chilli and house XO sauce, artichoke rigatoni with pancetta and lemon butter, and Peroni-infused mac’n’cheese with anchovy gremolata, fermented honey and ricotta. Add a witlof-and-apple salad, green beans coated in black-bean sauce and honey, or a batch of quinoa and broccoli slaw and you’ve got a complete meal – well, almost. What pasta dinner is complete without a glass of wine? Sam and Sam have curated a superb list of new-world vino to complement the fare – assembling a collection that favours naturally fermented, fruit-forward wines with a strong lean towards Australian producers (in addition to some experimental Italian varieties). Craft and mainstream beers are available off tap as well as in cans and bottles, while the bar team has fashioned a six-strong selection of signature cocktails, plus a blood-orange Aperol spritz off tap. Also of note – Bakery Lane is licensed for BYO. Uh Oh Spaghettio boasts a hotel licence, which Sam and Sam will be putting to good use by opening a bottle shop across the lane in a few weeks time. Uh Oh Bottle-O & Wine Bar will be stocking a large wine selection that folks can enjoy amongst Bakery Lane’s shared outdoor space, while the bottle shop itself will be able to seat six people inside.
Uh Oh Spaghettio will officially open on Friday September 25. For booking details and operating hours, head over to the Stumble Guide.
The Stumble Guide is our comprehensive Brisbane dining guide with more than 2400 places to eat, drink, shop and play.