When four good mates have 50 years of hospitality experience between them and a collective passion for bars, opening their own is the logical public service. Jonathan Williams, Bryce McDonough, Pilin Doungkeaw and Chau Tran did just this in De Mestre Place, a little laneway off George Street.
Burrow Bar is a long, narrow space that used to be an open office. In the process of stripping away plasterboard, the guys uncovered federation-era sandstone walls. Choose a seat at the bar or settle into a French provincial-style sofa up the back.
The drinks list switches up every couple of weeks. The barrel-aged cocktails sell out fast, and the shrubs (tangy, refreshing drinks made from vinegar-based fruit syrups) are popular too. The team also makes its own infused liqueurs and rums.
The signature dish is the Baby Reuben Double: twin Reuben sandwiches built from the ground up; the team bakes the rye, corns the beef, sauers the kraut and pickles the veggies on-site. Also made on-site are marmalades, grenadine, cold-pressed fruit juices, and even soda water, specifically with the right carbonation for the bar’s drinks.