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RUBYS
A supreme flat white that has attracted a cult
following and quality burgers named for our
famed Bells, Bronte, and Bondi Beaches
combine to make Rubys a fair dinkum Aussie
caf in New Yorks hipper-than-thou Nolita. The
closest to a real Aussie burger is the Whaleys,
with premium ground beef, tomato, lettuce,
beetroot, pineapple and a fried egg topped withtomato sauce.
There are also pasta and panini
offerings finished with a flair and served with a
cool attitude that would rival any inner urban
Australian hotspot. Theres even a sticky date
pudding to soothe any twinge of homesickness.
Seating is limited, and the place is popular. If
youre staying nearby, they do deliver.
219 Mulberry St, New York 10012
Btwn Prince & Spring St
Phone: 212-925-5755
EIGHT MILE CREEK
Dishes like emu carpaccio with rocket and
white truffle oil vinaigrette or kangaroo skewers
with mountain-berry ketchup on the menu at
Eight Mile Creek are introducing New Yorkers
to some truly antipodean flavours that even
Australians rarely see on a menu back home.
Char-grilled Aussie tenderloin steak with
cream of spinach, proper chips and a Shirazpepper jus borders on
the side of an upscale
counter meal. This is comfort food for the
expats who increasingly call the neighbourhood
around Mulberry and Spring Streets home.
Theres an adequate Australian wine list, and
Aussie beer is in plentiful supply. A James
Boags Premium Lager in the middle of
Manhattan is a rare treat. On Sunday afternoons
during the warmer months, the back courtyard
hosts a barbecue. A $5 donation is dispersed to
local charities and entitles you to a feast of
snags, chicken, and prawns cooked to Aussie
BBQ standards. A couple of second-thought
salads round out the fare. Its a fun afternoon,
and one that Onya, the chubby resident Blue
Heeler, looks forward to all week.
240 Mulberry St, New York 10012
Btwn Prince & Spring St
Phone: 212-431-4635
PUBLIC
Rising star chef Brad Farmerie was raised in
Pittsburgh, trained in London and seduced by
the flavours of the world. His is not, in the
strictest terms, Australian fare. To choosy expats
and local foodies, however, this is emerging as a
culinary place to call home.
The New York Times named Public a, high-
risk, high-reward dining proposition. Daring
fusion and a preference for Australasian
ingredients make this chic eatery one of the
most Aussie in the naked city.
A blend of Middle Eastern with Asian flavours
invokes the balancing act that graces some of
Australias finest tables. Kangaroo makes an
appearance, grilled and accompanied by a
coriander falafel with tahini-lemon sauce &
green pepper relish. Beautifully done is the char
grilled guinea hen with pickled peaches, ginger
wokked baby broccoli, and a warm sweet
THE CROSSROADS OF NEW YORK CITYS EMERGING LITTLE AUSTRALIA.
EIGHT MILE CREEKS SUNDAY BBQ IS FAIR DINKUM.
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potato and Thai basil salad. Dishes like grilled
lamb tenderloin and merguez sausage with
ancho spiced chickpeas and a radish queso
fresco salad show Mod Oz sensibilities applied
to a combination of Australian and local flavours.
Theres an unmistakable equilibrium in the
attention to atmosphere, service, and great
food. Australian and NZ wines feature
prominently on the wine list, with some above
average vintages. A 1991 Penfolds Bin 707 can
be yours for $300.
The restaurant has launched a wine service
utilising the restaurants bank of post office
boxes that line the entryway to the restaurant.
Each month, subscribers are provided a unique
vintage or specially imported bottle of wine with
tasting notes and suggested dishes.
210 Elizabeth St, New York 10012
Btwn Prince & Spring St
Phone: 212-343-7011
THE SUNBURNT COW
& BONDI ROAD
The Sunburnt Cow is a buzzing place that
reflects its energetic Alphabet City location. The
menu is divided into fast food, slow food, andfat food. Its a
bit gimmicky, and the dishes have
cheesy theme-restaurant titles like Sunburnt
Bessie on a Stick that reek of a future-
franchise-near-you. Its very Australian and
unquestionably American. Theres a bar up the
front with Australian beers and an extensive
cocktail menu based on vodka, tequila, and
Bacardi. The food is pretty good, but ill-matched
with cocktails such as the Dirty F****** Mother,
an unforgivable blend of Kahlua, Cointreau,
tequila and milk.
Slow Food dishes include grilled kangaroo
sausages with caramelized onion and smashed
potato and pan sauted barramundi over a
medley of roast potato, pumpkin, shrimp and
bacon. On the fast food menu is an Aussie
burger with all the right bits and a steak
sandwich like the local fish n chip shop makes.
The pick is the Coopers beer batter fish and
chips.
While The Sunburnt Cow is a strange mix of
concepts, the same folk have recently opened
the thematically focused Bondi Road. Located
close by on the Lower East Side, its a
dedicated Australian-style fish and chip shop,but with tables
and chairs. A panoramic of
Bondi beach covers the walls, immediately
suggesting the focus on fun has spilt over into
this location too. Theres no dim sims or Chiko
Rolls on the menu, but the fish n chips are the
real deal. All the fish on offer is from Australia
and New Zealand. Flown in fresh twice a week,
the Australian fish include Tasmanian ocean
trout, Tasmanian salmon, barramundi, John
Dory and crimson snapper. Believable pavlova
and lamingtons round out the menu at both
locations.
The Sunburnt Cow137 Avenue C,New York 10009
Btwn 8th & 9th St
Phone: 212-529-0005
Bondi Road
153 Rivington St, New York 10002
Btwn Suffolk & Clinton St
TUCK SHOP
Hovering just above Houston in the East Village,
Tuck Shop is more or less a take-away with
seating for just a few. Its overtly Australian in its
Cmon Aussie! dcor matched with a vegemite
sandwich and meat pie menu.The chicken sandwich is touted as
a
Melbourne Cup special recipe, conjuring
thoughts of something delicate and light,
perhaps with a slice of cucumber. The actuality
is an American monstrosity of several birds
worth of meat and mayonnaise in bread as thick
as a digital camera. Its not very race-worthy,
and a definite concession to the local market.
The sausage roll seems to contain something
akin to real meat, a clear misstep in any Aussies
sane mind, the juices of which result in a soggy
foreign pastry. On the plus side they have
Grinders coffee from back home and a killer
vanilla slice. Theres a second location housed inan internet caf
further uptown.
68 E 1st St, New York 10003
Btwn 1st & 2nd Ave
Phone: 212-979-5200
250 W 49th St, New York 10019
Btwn Bway & 8th Ave
Phone: 212-757-8481
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PO BOXES AT PUBLIC.
TOP: SUNBURNT COW; MIDDLE: BONDI ROAD; BOTTOM:
BURGER AND CHIPS AT BOTH LOCATIONS.
