Elliot Baker

“Kasem Sook means ‘super happy’ – it’s also my father’s name,” says Kawid “Meek” Brikshavana. “I wanted to open a bar my father would like.”

Using an 800-kilogram oven imported from Rome, Italian-born pizzaiolo Michele Bei is serving pinsa and pizza al taglio that’s crisp on the outside and soft on the inside.

Former ER nurse Tamara Husler and her adorable border collie, Ruby, are behind this wine store, which exclusively stocks minimal-intervention wines. There are six to eight bottles always open for tasting – and the option to BYO food.

In December, Leaham Claydon and Jianne Jeoung will unveil two new venues – Bar Cooper’s and Jane’s Deli – next door to their enormously popular cafe and wine bar.

The C’est Bon team has taken over the old Clarence space, serving vibrant Mexican food – but it won’t be sticking around for long.

Longevity in restaurants is rare, but E’cco has stood the test of time. From its warehouse beginnings in the CBD to its sleek Newstead digs, we speak to those who were there for all of it – owner Philip Johnson, former staff and regulars – about what makes it one of Brisbane’s most iconic venues.