The contents of this blog are matters of opinion formed over one more visits. There has been some artistry applied and metaphors and similes should not necessarily be taken literally.
I’ve enjoyed Black Bear BBQ ever since my first visit during internship; back whilst I was living and working in the Deep West. Their little restaurant in Blacktown’s industrial district was my first introduction to Texas-style BBQ, and even though it took a few attempts to try and go (their opening hours were very strange at the time) I finally managed.
My first bearlesque adventure in 2018 was with their Hungry Bear Breakfast Box, featuring big slabs of their beef brisket, pork belly, a hot link, two sunny side up eggs, and some baked beans. My memory fails me (it’s been three years), so enjoy the pretty picture instead. This item is no longer available on their menu.
I recently had the opportunity to enjoy a quick takeaway meal just as the Delta variant of COVID-19 struck Sydney, which is almost funny looking back at it and writing this in the early days of the Omicron strain.
These tater tots ($6) started off pretty strongly. Freshly fried and seasoned with parmesan and rosemary salt, each little tot came with a nice crunch and a warm centre. Unfortunately, as is often the case with deep fried starchy and cheesy foods, as these tots cooled down they started to taste a little bitter. Unavoidable.
The O.GBurger ($14), not to be confused with an O&G Burger, was pretty good. The beef brisket patty was moist with a good mouthfeel, while the salad added a good degree of freshness to balance out the fatty patty and associated cheese. It’s a good thing that this burger is essentially the same as the cheeseburger but with extra salad, as any other differences would have meant us ordering both.
The Hungry Bear Box ($32) is designed to satisfy not only a hungry, but also a peckish* black bear. While you can order Black Bear BBQ’s boxes with a choice of either beef brisket or pork belly for a slightly lower price, truly hungry bears are able to experience a tasting of both, along with a jalapeno and cheese hot link (sausage), some potato crsps, pickles, and coleslaw. Both the pork and beef were tender and juicy, though both my partner and I preferred the brisket over the pork. The hot link is quite tasty and nice, and at $4 a pop are great as a stand-alone or add-on order.
COMMENTS Black Bear BBQ is a true friend to bearkind. I’d recommend every (non-vegetarian) bear that every there was to gather here.
I have been informed that the word peckish does not describe a bear who wants a little bit of everything, merely a bear who is a little hungry but not fully hungry. I refuse to look this up, and what I don’t know can’t hurt me.
Navigating and parking in the tiny Inner West streets is one of my least favourite things to do in Sydney, but an unavoidable experience if one wishes to drive to Erskineville’s Imperial Hotel’s weekly drag bingo night. While I could attempt to write about the activities and entertainment of the night, I fear that I would be underqualified to do so and must therefore refrain. I will tell you about the food instead, paid for by one of my senior colleagues.
My boss was pretty sad about these heirloom tomatoes with preserved lemon ($12). They are exactly as pictured – about one or maybe two tomatoes cut up into slices topped with little slivers of lemon. In their defence, they were extremely healthy.
The Parmigiano-reggiano ($10) also made my boss sad. It is also exactly as imagined. Also fit my macros so no complaints from me.
I thought that the Prawn pizza ($26) with san marzano tomato, garlic, chili and parsley was a bit light on flavour, but overall not bad. The ratio of prawn to pizza was quite reasonable though not above and beyond, and the flavours were enjoyable if a little mild for my taste.
The Salumi pizza ($26) with San marzano tomato, salami, ‘nduja, italian sausage, fior di latte was really good. I think I probably have a bit of bias for pizzas with salami or ‘nduja, as it’s rare for me to meet such a meaty and spicy pizza and not like it. Each bite of this pizza was an explosion of taste, owing to the good distribution of toppings throughout the pie. The italian sausage was moist and juicy, and the ‘nduja great for that extra kick of spice. This was a pizza done well.
This is a woodfired bread ($10) with extra virgin olive oil that I didn’t eat.
This is a margherita pizza ($18) that was on the wrong side of the table for me to eat. I could not reach it, but I was very happy with the salumi pizza right in front of me.
COMMENTS Some of the pizza was quite good, but I suspect it’s not their top attraction.
The first time I visited Frankie’s was on the 4th of July 2017. My friend and colleague, former NYC paramedic and all-round great guy CKM had told us that it was the best New York style pizza he’d ever had in Australia, and brought us along for a slice after a long day of running the annual convention for this large-ish student organisation that we were all a part of. I must admit that this was before I really got into eating food for the sake of eating food. My concept of a good pizza back in 2017 was probably a Domino’s pizza customised online to substitute salt and pepper for chicken, and olive oil for prawns, all ordered with a coupon to boot, and so I really didn’t appreciate my first run in with Frankie’s. I didn’t know or understand what to expect from “New York style pizza”, with its tasteful scarcity of toppings , and I also didn’t love being carded just to pick up a slice of pizza, or the process of ordering at a dual purpose food and beverage bar.
Fast forward five years and my partner and I found ourselves at Frankie’s (or rather in a queue outside Frankie’s) after a nice and wholesome day soaking in local culture at the Other Art Fair and the opening of the modern art portion of the Art Gallery of NSW (this unnecessary level of detail about our day has been added for the purpose of future juxtaposition). We spent about an hour in line, against my will, staying only because we found out that it would be their second last Sunday in business ever, and that they were in the middle of some debaucherous event that apparently happened every six weeks and would never ever happen again.
We eventually made our way to the front of the queue and were ushered inside, our IDs embarrassingly ready but unnecessary in our relative middle-age. The patronage of Frankie’s that night was clearly split between two categories – 95% big tiddy goth GFs, metalheads and sexual deviants, and 5% button up Asians there for a slice. As the only Asians in line during our hour outside it was nice to see a few more people who looked as out of place as us on the inside.
The ordering experience was much the same as in 2017, but probably worse because it was a really busy night. As somewhat of an introvert I’ve always hated ordering drinks at a bar, and this situation was somehow even worse as even though I had no interest in alcohol I still had to do the same fight of trying to make eye contact with one of two guys whilst there were like twenty other people around me at any given time trying to do the same. I don’t know what the best answer to this is, and perhaps this isn’t such a problem on a normal volume night, but perhaps webapp orders or a separate queue for food would’ve been the way.
Finally, after four paragraphs you could’ve safely skipped, comes the food review. We’ll start with the pepperoni ($7/slice), which as with all pizzas available by the slice at Frankie’s was $7 for a pretty decent angle (my visual protractor estimates maybe 75 degrees?) or $1 a slice between 4PM-6PM (kicking ourselves for not going in when we passed the place on our way to the Art Gallery rather than the way back, would’ve saved heaps of time on the queue too). This was honestly a pretty good slice. I’ve expanded my pizza sensibilities and serum LDL greatly since my initial visit to Frankie’s in 2017, and am glad to report that I can actually appreciate pizza that isn’t packed to the square centimetre with toppings now. This was a pretty standard slice of pepperoni pizza, but what wasn’t standard was the hot honey on top, which added a tinge of balanced sweetness to the saltiness and pepperoni spice that really rounded it all out nicely. Just great.
The margherita ($7) was fine, though not really to the level of top quality Neapolitan margheritas I’ve had. Understanding that there’s a small component of luck of the draw when you order a single slice of pizza rather than entire pie, I just think there could’ve been more than the edge wilt of a basil leaf on a slice of this size. It was also a very tepid slice, which was a bit sad given the relatively high turnover rate of their oven, and things could’ve just been a bit better overall. The temperature and lack of leaf of this pizza did highlight the dough, which was not my favourite dough, but also not bad. I think this is really due to a difference in New York style doughs compared to the Neapolitan doughs that I prefer, with this dough having the characteristic higher strength, but sadly also being a bit more textured at the point of chew.
The sausage pizza ($7) with roasted fennel was hot out of the oven, and great in every capacity. There was lots of cheese, lots of flavour, and actually having it to order meant that the base was also yummier and less of a hard board than in the margherita. The fact that customers do have to occasionally wait at the bar for their less popular pizzas to be cooked means that anyone else ordering drinks or food doesn’t get that up-front real estate in front of the bartender. It’s all really the same problem.
The anchovies pizza ($7) was initially forgotten by our bartender, though this was quickly remedied when reminded. It was a delicious slice that was full of flavour, delicious bursting cherry tomatoes, and anchovies that were not too salty and just present enough to impart a great sense of umami. It’s a shame my partner did not want any of it.
I think that all in all the food was pretty good. $7 a slice is a reasonable price to pay for the huge slices of pizza on offer, and though $1 a slice is even better, it is clearly more of a loss leader than anything else. There are a lot of things that I think could’ve made Frankie’s a better restaurant but would’ve have probably come at the cost of making it a worse bar, and therefore worse overall for the 95% of patrons who were there not only to eat a slice but also to get pissed and watch a guy get holes drilled into his forearms with a power tool on stage, have gigantic hooks placed within them, and then use those hooks and the power of pulley physics to suspend his wife up off the stage via a set of pre-installed subcutaneous hooks on her chest wall. In exchange for posting these photos the performers High Tea Suspensions (instagram) did ask for a shoutout so that you too may watch in horror at their next show or even take part, if you wish. Medically I cannot condone that.
That slight digression aside, I should’ve become a highly paid efficiency consultant because I have a bunch of things to suggest to improve the food side of the business. These would’ve mostly included separation of the food and beverage businesses, possibly a separate queue for entry to the premises for pizza-only patrons, a separate ordering system be it a POS specifically for food, or an online web-app or ticketed ordering system, or even a window for takeaway pizza orders so that truly time poor nerds could bypass the rock and roll interior could be bypassed entirely. We did think a couple of times during our hour in the queue whether or not it would be better to just UberEats the pizza to Frankie’s own front door (a pick-up option was not available), but ultimately we enjoyed spectating the debauchery from a safe distance – though not a safe enough distance to not get COVID for the first time, breaking my miraculous two year clean streak.
The fact that Frankie’s has now closed forever (as of yesterday) in its current location to make way for the new Sydney Metro (so that home ownership in the inner-West may become an even more inaccessible dream than it already is) doesn’t particularly scare me. I think that Frankie’s parents at Swillhouse group (known for Hubert, amongst other venues) are probably deep-pocketed enough to revive any commercially successful venue in a different location. If Frankie’s doesn’t rise up from the ashes, it won’t be because of the Metro.
This blog has never been about providing detailed insights into each molecule of food consumed, and in fact there is often several weeks or months of delay between actually having the meal and writing about it. I ate at Banh Cuon Ba Oanh in January 2021, eleven months ago, and this – together with the fact that the meal was eaten in a fugue like state following a night shift means that my memory is a bit hazy.
I’m fairly certain that this is the banh cuon dac biet (Ba Oanh’s SPECIAL steam rice noodle roll, mixed pork pieces and grilled pork – $17) with an extra side of cha que (Homemade fried cinnamon pork – $3). This was my first time trying banh cuon and I didn’t really know where to begin. (I now have a cool Vietnamese friend from work who I send photos of food to to ask how to eat them). My very uninformed opinion was that the whole thing was a bit dry, particularly the rice noodles which kind of just sucked moisture out of my mouth. The meat was fine, though also not very moist, and I definitely didn’t need to order extra meat on top of what was already included with the main meal. I wonder if a bit of tea or something might’ve gone a long way.
I’d probably like to come back and actually know how to eat what I’m eating before I eat it.
Don’t call the police on me but I got a half takeaway tub at Cow & the Moon and ate it in their outdoor seating with my back against the window even though they expressedly told me not to. It was a thrill and a rush.
My half litre tub ($13) was vaguely-equal parts Cherrymania (self-explanatory) and Queenslanda (named after one of QLD’s top domestic exports – the mango).
The cherry mania was in places sweet and in places tart. My partner is a big fan of cherry and I knew that she would love it.
The Queenslanda was a mix of mango and cream, a much milder flavour compared to the sometimes deliciously sour cherry ice cream.
Both were good and highly recommendable.
5/5 but I would prefer Mapo’s more subtle flavours most days of the week.
