Snack Bar: Patricia’s Next Coffee Shop, a New Fried Chicken Joint and More Local Food News This Week

What’s happening around town

• Ilza, the group of Japanese cafes from Nobu alums Han Oh and Erin Kim, is opening its seventh cafe. To celebrate Ilza in Seddon, the team is giving away 50 chicken sandos on Saturday February 28 and Sunday March 1 from 11am until sold out. Be one of the first 50 customers to purchase a drink or menu item on either day to receive your free sando.

• Pinot Palooza and cheese festival Mould are coming back to Melbourne this July. The two festivals joined forces last year and will do it all again from Friday July 3 to Sunday July 5 at the Convention and Exhibition Centre. Tickets are $59 per person and include unlimited tastings, a cooler bag, a wineglass and a tote. 

• Madeleine de Proust founders Hyoju Park and Rong Yao Soh’s debut cookbook Madeleines was released on Tuesday February 24.

What we covered this week

• After 15 years, Patricia is finally opening a second location.

• Where chefs eat: 15 top chefs share their favourite Melbourne bakeries (and what to order).

• Hector’s Deli is coming to Carlton.

• First look: get 12-layer honey cake and other Armenian bakes at Tatik’s Delights.

• Coming soon: fried chicken pop-up sensation Chicky Boi opens a permanent shop.

• First look: at Gaon, an ex-Nobu chef makes traditional Korean dishes the hard way.

• Melbourne’s eight best steak restaurants, ranked by a global guide.

• First look: The Pinnacle is back in Fitzroy North.

• A ramen master with shops in Tokyo and Kanagawa opens Cafe Ogawa in Ascot Vale.

• Godby Hotel and Nightbird transform South Yarra’s old train station.

• Three summer pop-ups to catch before they’re gone.

• This spicy secret sauce made by a former Hopper Joint chef goes with everything.

• Japanese listening bar-inspired pop-up Otoya opens at Crown.

• The best things to eat and drink at MFWF under $50.

You might have missed

• Margot Robbie, Sarah Snook and more celebs on their top Aussie snacks.

• The most popular recipes we published this summer.