We're compiled our monthly recaps of the best food and beverage new openings from across the globe on TrendHub in August, spotlighting six of these here on the blog.
In no particular order, six highlights from the longer foodwatching and drinkswatching new opening lists are:
Parro, Auckland
Gleber Chaparro is one of Auckland's top culinary talents, having worked in many local top restaurants. Parro is a Mediterranean-inspired restaurant found on Dominion Road. This is Chaparro's first solo venture, something he has been toying with for a while. With influences from his travels, kitchens he has worked in, and his last trip to Europe visiting Spain, Portugal, Italy and France, he describes Parro's food as "Mediterranean flavours, which are of an immeasurable variety. It has a Mediterranean influence; fire, embers, smoke and a little poetry". House-made bread is barbecued and served with burrata and Jerez reduction, and cured raw fish is served with white gazpacho, orange and grapefruit reduction with mandarin segments.
Find out more here.
Orion Bar, Brooklyn
An 'out of this workd', Korean and American neighbourhood bar has opened in Brooklyn. With soju-splashed Negronis, you can try soju, a Korean rice liquor, in "a hundred different ways". As a spritz, with omija, mugwort or grapefruit, as a frozen Melona with Tokki Soju Black Label, Makgeolli, Midori, lime and Angostura bitters or in salty martinis with seaweed and mushroom. Food is shareable plates of drinking snacks (greasy, spicy, palate-cleansing, carb-loaded) again with Korean-American influences, such as Spam Musabi with American cheese and caramelised kimchi or kimchi carbonara.
Find out more here.
Plates, London
Much anticipated, especially after featuring on The Great British Menu, chef Kirk Haworth and his sister Keeley have opened Plates, in Shoreditch. After a diagnosos of Lyme disease, Kirk pursued a plant-based diet, he has now become a leading figure in British plant-based cookery. As well as pursuing a sustainable menu, he is also on a mission to improve chef's wellness in the wider industry. Menus are seasonal and nature-inspired. The opening menu will feature several courses from Kirk's Great British Menu winning menu. The restaurant is fully booked until February 2025 - when bookings first opened, their site crashed due to such high demand.
Find out more here.
Right Side Up, Hong Kong
With a tagline of Come For The Drinks And Stay For The Music, this neighbourhood bar and restaurant is serving curated drinks, music and vibrant food. The drinks menu is centred around classic American cocktails, transporting customers to a time when 'music was soulful and vibes were carefree'. Cocktails are classic with a twist, like Disco Julep with rum, peach, mint, citrus and ginger, or Pickle Highballs with whiskey, pickle juice and soda. The food menu is a fusion of classic American flavours with a modern twist. Dishes include fried pickles, wings and oysters, big bites include ribs, burgers, Philly cheesesteaks and more.
Find out more here.
Comedor, Sydney
Ex Noma, Copenhagen and Pujol, Mexico City, chef Alejandro Huerta has opened Comedor in Sydney. Located in a 100-year old former warehouse, Huerta promises to bring something different to other Mexican eateries in the city, creating a space for a great time and to experience new flavours. The restaurant will be open for lunch, snacks and dinner with set menus available for both seatings, alongside an a la carte menu. The menu is split into smaller and larger plates as well as desserts. Menu highlights include kingfish tostada with nduja, pineapple and spring onion, Skull Island tiger prawn, tortilla, clam and Morita sauce or Jersey cheese, salsa roja and nopales. Drinks are mainly based around agave spirits including tequila, mezcal, sotol and raicilla.
Find out more here.
Cosmo Pony, Indonesia
The first menu of this new opening is called Rising City, with twenty cocktails, non-alcoholic cocktails, punch bowls and premium decanter serves. The menu is presented as a 64-page 'menuzine', this shows off Jakarta, the locals and their stories. There is a section called Today, Tomorrow, Tequila, showcasing agave spirits. Another section called the Potpourri has flavours of mithai, Indian sweets, plus tropical flavours, often using what would be waste ingredients, like the overripe bananas used in the Ugly Bananas. The decanter selection highlights high-end ranges of spirits like Johnny Walker Blue Label are presented to the table, bartenders then prepare up to six serves of a stirred drink, served in the decanter for guests to consume as desired.
Find out more here.
--
Every month we compile more comprehensive lists of the most noteworthy openings across both food and drink from around the world over on the tfp TrendHub. Subscribers can see these lists for August 2024 in full over on our foodwatching and drinkswatching reports. If you're not yet subscribed but are interested in receiving our regular reporting service then get in touch using the form below.
Image credit - Parro, Auckland