When No1 was invited to a friend’s house for a birthday party and sleepover, we leapt on the chance to ask Bismarck’s father for some babysitting. We’ve always felt that asking someone to watch over four small humans is a difficult task, so we hardly ever go out at night. Three – now that’s slightly easier for the babysitter in question. Somehow the reduced number makes us feel better for asking. It probably makes no difference, given that No1 and No2 are old enough to sort themselves out at night.
We decided that we would take the train into the CBD, and have a few beers at one of the any pubs before going out for dinner somewhere special. Once we had relaxed into the evening, we ventured onto the streets in search of food. We really wanted to try Mr Wong – having heard so much about Dan Hong from Scott – so we walked there, only to find that the wait time for nearly two hours.
“Screw that, I’m hungry now,” said Bismarck. Almost next door we saw a fun looking place;
Bridge St Garage and thought we would give it a crack.
Named for its history, the restaurant is inside an old mechanic’s garage. The décor has been chosen to suit the gritty past of the location, with the concrete beams still exposed, subway tiles, and the remainder created from refurbished items such as railway sleepers. Even the toilets have a garage grunge touch with the door handles made from socket wrenches.
The food is trendy USA style with a decent range of burgers on the menu. We opened our evening with a cocktail – Mr Breakfast or some such similar name. What a revelation!
Bourbon and maple syrup on rocks with a crispy piece of bacon resting on top. OMG – so good. We had to have a second one. Each.
We each had a burger for dinner. I had the smoked brisket, and Bismarck had the Angus. Both came presented without plates, on a trendy hunk of wood topped with paper, and fries in a mini-fryer.
The Angus burger was very American in style. A good weighty meat patty, loads of ketchup, mustard, pickles, tomato, and lettuce. The buns were brioche and gave a little touch of indulgent American sweetness to the burger. All up, an excellent example of a proper USA-style burger.
The smoked brisket was divine. Again, the whole burger was in that USA-style. Slightly over the top in everything, yet with enough restraint that it wasn’t a sensory overload. The brisket was done to perfection. Charred flavours, and soft pulled meat, combining with the rest of the burger into a solid, high performing package.
This was a great night out. Our nights out are quite precious, only occurring on rare occasions, and to end up at a place where the service was efficient and quick only added to our enjoyment of the night. The food lived up to the expectation that the décor gave us. And that bourbon, maple syrup and bacon number…. I am totally going to experiment at home to figure out how to make that.
We’ll be back.