Marrickville

The Two Chaps team have passed the baton to new owners, but their meat-free legacy remains. The seasonal menu changes weekly, with vegetarian toppings you’ve probably never tried on a slice of pizza. And – busy intersection be damned – an al fresco meal on the footpath outside is a quintessential Marrickville experience.

No cutlery, no plates, just a huge platter of Filipino food to share with your friends. For $35 per person it is a preposterous and exciting amount of food.

David Allison supplies produce from his Hawkesbury farm to some of the best restaurants in Sydney. Now, he's doing farm-to-table dining at this urban market and cafe in a former industrial loading dock.

Kirribilli’s Cool Mac crew bring cod roe melts and soba noodles to the inner west.

Philter is all about nostalgia for the ’80s.. It pours XPA, Red Session Ale, IPA and a dark ale named Marrickville Nights.

This "taberna" in a former seafood shop wants to transport diners to Lima's grungy dive-bar scene and educate them about pisco.

This place calls itself a “small-bar pub”; think big enough to get a seat, small enough to have a bar’s attention to beer and vibe.

Marrickville pub The Henson has launched an on-site grocer and bottle shop.

A butcher selling ethically sourced, dry-aged meats cut to order.

Sydney's most popular bánh mì (Vietnamese pork roll).