Beer, Wine and Calzone
Don’t let the name fool you. This laid-back joint in the CBD’s legal district offers far more than just beer, wine and calzone. There’s a good range of Italian classics such as pasta and salumi, with the pizzas a go-to.
Puffy, cheesy calzone pockets are stuffed with porcini mushrooms, aged beef and artichoke hearts. Pizza-wise, you can’t fault the margherita with sweet San Marzano tomatoes, mozzarella and fresh basil. The secret to these dishes is the dough. It’s made from triple-zero flour from Austria. Supermarket flour is usually rated with just one zero, indicating a coarser grind, so you know this is the real deal.
The take-home bread is the most pleasant surprise. Loaves are baked daily by head chef Marino Maffi, who took a break from lecturing at Accademia Italiana della Pizza in Milan to bring his talents to the city’s carb lovers.
Behind the bar there’s Brunswick Bitter and Full Steam Pale Lager, plus everything needed to whip up an Aperol Spritz or classic cocktail of your choice.
The space sits above jazz club Bird’s Basement, giving music lovers the chance to grab a bite before heading downstairs or stay and watch the live-streamed shows. Order at the counter, pull up a stool, or take a seat at one of the long communal tables before tucking in.
Owner of both ventures, Albert Dadon, gives full credit for the Beer, Wine and Calzone idea to his son Jerome, who runs neighbouring Brother Thomas.
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