Read our restaurant review of Besser, Sydney here
There’s movement at the former Billy Kwong site on Crown Street. Pasta master Eugenio Maiale of A Tavola fame is moving in with Besser – an Italian eatery-bar hybrid opening late April.
The idea, Maiale says, is to keep things casual. There’ll be wine on tap and a menu split into seven categories: singles (braised chicken hearts with garlic bread, say, or roasted peppers with salt cod and capers); raw dishes such as scampi with lemon granita; vegetarian eats along the lines of carrot, kale, fennel and ricotta salad; a few pastas; a meat or fish offering (vitello alla Parmigiana); and easy-going desserts.
“It’s designed to share,” says Maiale, “and cater from a single person taking a seat at the bar craving a glass of wine… to a group in for a complete fix.” Maiale will also do a risotto à la minute each day, taking orders at six o’clock for a 6.30pm service.
And the name? Not only do Besser-block bricks feature significantly in the design of the restaurant, they’ll also be part of the menu in the form of “Besser block-grilled chicken”.
Besser, 3/355 Crown St, Surry Hills, NSW
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