Le Bon Ton
As a tribute to The Big Easy, brothers Will and Mick Balleau converted Collingwood’s Hell Tower Saloon into Le Bon Ton, a New Orleans-inspired bar and smokehouse.
The building itself has been stripped back to its former shell with embellishments added by the brothers; the dining-room table tops from the recycled timber furniture maker next door, inlaid with champagne boxes for example.
In the front bar, there are American beers on tap and a cocktail list worthy of revisiting; the quintessential New Orleans cocktail, the Sazerac, is a great starting point.
In the Astroturfed courtyard, two offset smokers and a big cabinet smokehouse, Riverina grain-fed Angus beef briskets and pork shoulders are mesquite-smoked for up to 16 hours. When ready, slather with barbeque sauce, a comforting mix of Carolina vinegar with Texan earthiness (for those chasing extra spice, the bright orange habanero delivers).