Marrickville

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.

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.

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.

Japanese comfort food by the Cool Mac crew. Coffee paired with onigiri, a staple Ox tail 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.

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.

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.

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.

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

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