Brown Street Grill is a restaurant that says yes to woodfired cooking and WA ingredients while eschewing all the usual brewery food tropes.

That’s because co-founder Stuart Laws believes you should never have to settle for a bowl of chips when you’re at a brewery. So Stuart (a long-serving chef known for opening Don Tapa) and his wife Phoebe Laws opened an impressive restaurant within the very walls of Bright Tank Brewing Co.

Food-wise, Stuart is adopting a less-is-more approach. Chicken might be chargrilled and served with a miso-corn puree and cucumber salad; cauliflower might be roasted with ras el hanout spice and paired with harissa chickpeas and dill-spiked yoghurt; and pizzas might feature high-end combinations such as Shark Bay crab and guanciale, and zucchini, goat’s curd and jamon.

Beer forms a major part of Brown Street Grill’s drinks list (including take-home ones), but you can also order wine, cocktails and no-alcoholic drinks with your food.

In terms of hardware, there's a Melbourne-built Mesiano woodfired pizza oven – the first in Western Australia – in the kitchen, as well as a custom-built grill from Bakers Hill grill manufacturers, JAGRD. While the open kitchen and pass (guests receive a beeper and collect their food) have been designed so diners can watch the chefs in action and talk to Laws during service.