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.

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.

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.

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.

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.