Where Chefs Eat: San Telmo’s Mikey Dalton Can’t Get Enough of These “Cheap and Cheerful” Noodles

San Telmo might have only been open on Edward Street since last month, but its head chef and co-owner Mikey Dalton has been in Brisbane for three years. Dalton, who had worked on the opening teams at San Telmo Melbourne and its sibling venue Palermo, made the move from Melbourne to Brisbane in 2023 to open a Brisbane outpost of the Argentinian steakhouse.

Dalton sat down with Broadsheet to share his favourite venues and go-to orders.

 The must-order dish at San Telmo

“The dulce de leche flan is definitely a favourite. It is just a quintessential Argentinian dessert. It’s nice and rich, sweet and packed with that dulce de leche flavour.”

The best thing you’ve eaten in Brisbane this year

“When San Telmo was in its building phase, we’d often pop around to Ta’ameya on Spencer Lane, just off Edward Street. It’s a small caravan serving these great falafel pockets. They are super simple and authentic. We went back for those falafels most days.”

Your go-to for a quick takeaway

“Biang Biang Noodles in Fortitude Valley is a great one. The team actually makes the noodles to order, stretching and cutting them by hand in front of you. It’s cheap, cheerful and always delicious.”

A gem you think deserves more hype

“I really like Bar Cooper’s, which is owned by the same team as Snug. It’s super underrated. A good spot for feel-good food that’s consistent and tasty.”

Best pizza

“Donnie’s in Teneriffe. I went there recently and had the ’nduja pizza with ricotta and hot honey. It was just perfect in every aspect. “

A late-night venue for a snack or nightcap

“Snug in Coorparoo. It’s a cafe, deli and restaurant helmed by an exciting young chef. I love going there for a quick snack, especially after a long shift.”

A local producer you can’t stop thinking about

“We’ve been working with Stockyard Beef quite closely. It’s an exceptional local beef supplier. It cooks beautifully on the parrilla.”

A date spot or romantic venue

“A great one is Kin Kin Hotel near Noosa, particularly The Woodshed Restaurant that’s on the property. It has its own farm the produce is grown on-site. It’s a beautiful paddock-to-plate experience. Nice and scenic, too.”

Best bread

“Cerin Pasticceria in Woolloongabba is my go-to at the moment. They make great pastries, high-quality bread variations and even good coffee.”

Somewhere you’d send a chef friend visiting from out of town

“Exhibition Restaurant. I admire chefs who champion high-quality local producers and let the ingredients do the talking.”

A bucket-list venue you’d love to visit

“One that comes to mind is Asador Etxebarri in Spain. I’d also love to return to San Sebastian, one of the world’s greatest culinary destinations. Every pocket is just filled with the best food, culture and vibrancy.”