Marrickville

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

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.

A hidden Marrickville restaurant celebrating the cultural diversity of Sydney's suburbs. Beyond the low-key roller door, it’s plating up citrussy schnitzels; charcoal-grilled octopus with endives and raspberry; and bouillabaisse bolognaise with prawn and bacon XO sauce.

This popular food truck now has its own permanent spot. You no longer have to wait for it to pop up to get your hands on the popular American-style burgers, mac’n’cheese balls and cheeseburger spring rolls.

Banh xeo, banh khot, pho and DIY rice paper rolls, a Vietnamese refugee revisits his roots at Hello Auntie.

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.

An institutional espresso bar and roastery.

A seasonable, flexible and locally sourced menu is the biggest drawcard for Illi Hill.

The expansive industrial space houses a tasting bar, training space and roastery.

Japanese comfort food by the Cool Mac crew. Coffee paired with onigiri, a staple Ox tongue curry, and the occasional ramen pop-up has turned this minimal joint into a weekend destination. On a Saturday morning, the footpath outside gets crowded.

A sophisticated American-style diner that's all about the sort of fuss-free food that you’d find in a New York or LA diner: biscuits and gravy, vegan sloppy joes, fish-finger sandwiches and pancakes.

You’ll find this cafe and grocer in an old loading dock in Marrickville’s backstreets. Behind the roller doors is a sleek space with high-vaulted ceilings and dark timber tables. On the menu, there’s something for everyone’s tastes. Apart from seafood, every ingredient is sourced from owner David “Stix” Allison’s farm just outside Sydney.

A classic community club turned live-music space, with pub-style food and accessible drinks on the menu. Catch live contemporary acts, plus comedy and trivia inside the spacious, eclectic bandroom.

Philter is all about nostalgia for the good old days. The public bar downstairs resembles a classic wood-panelled pub and serves pizza, burgers and wings. Upstairs you'll find Marrickville Springs – a pastel-hued rooftop bar slinging cocktails and retro snacks.

This place calls itself a “small-bar pub”; think big enough to get a seat but small enough to have a bar’s attention to beer and vibe. It's approachable and friendly, paired up with great service and drinks-seriousness. Plus there's a great courtyard.

Get the Marrickville brewery’s entire range poured on the site where it’s made.

Try some of the most unique beers in Australia.

A fully operational brewery, and food and wine by the Urban Winery Project.

At this Marrickville banh mi shop, the rolls are stuffed with house-made braised pork belly and hunks of chicken. Some are comparing it to a hugely famous spot in Vietnam (one that Anthony Bourdain described as the best in the world).

Picture a baguette loaded with meat, carrot, pickled daikon, liver pate and coriander stalks. Now add birds-eye chillies so intense they’ll make your eyes water. Now picture a line of banh mi addicts wrapping around the block, hankering for Sydney's most famous banh mi. That’s Marickville Pork Roll.

At this gelateria you'll find around 18 different seasonal flavours, made using an antique machine operated by a gelato veteran.

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

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

An ethically minded butcher dedicated to using whole animals, not just the most popular bits.