Food & Drink

Where To Eat In Brisbane According To 5 Top Chefs

By Ranyhyn Laine
26th Aug 2019

Where the Chefs Eat Brisbane

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Whether you’re looking for a catch up with mates or date night with your love, we’re seriously spoilt for choice when it comes to epic dining spots in Brisbane.

If you’re struggling to narrow it down, there’s no one better to ask about than our incredibly talented local chefs.

Here are the best restaurants in Brisbane to grab dinner, according to our food gurus.

Ben Russell, Executive Chef At Greca 

“As I live on the doorstep of the Howard Smith Wharves and am a relatively new dog owner, I find it hard to go past canine-friendly Felons. If you’re lucky enough to get a table riverside, order a pizza—it’s fairly hard to beat. Plus, I’m a long time fan of Julius Pizzeria in South Brisbane. The food is always great and one of the slickest floor teams in Brisbane. 

I have also been going to Wara Wara in the city for years; it’s an after work favourite. Order a kimchi hot pot and some fried chicken. I’d also encourage people to have a look at Joy, a fairly unique concept, but the food is very sharp. And one last tip, I recently had an outstanding meal at a new Korean restaurant in Underwood (yes, that’s correct) called Manok Park—check it out, it’s fantastic!!” 

Jason Margaritis, Head Chef At Donna Chang

“Head to Bar Alto at the Brisbane Powerhouse on a Sunday afternoon. Love their mussels with white wine, chilli and garlic, served with grilled ciabatta. It’s the perfect Sunday comfort food. Find a spot outside and don’t forget to order extra ciabatta. You don’t want to leave any of that sauce behind!”

Jake Pregnall, Head Chef At Little Valley

“My favourite dinner spot would have to be Julius Pizzeria—I like to go for food which is completely different to what I cook day in day out. Order the calamari and a bowl of pasta. And plenty of Peronis. I also can’t go past Golden BBQ in the Valley.”

Chris Mann, Head Chef At Pony Dining 

In my downtime I just like to relax and eat good, simple but tasty food. I’d probably go to Neighbourhood Pizza in Kenmore for their Hot Honey pizza with sugo, fior di latte, pickled chilli, smoked honey and pepperoni—bangin’. But if I do get to head out for a night out I would usually go to see Massimo Speroni (Head Chef) at Bacchus.  

Vince Estacio, Head Chef and co-owner at Naïm

“I’m from San Francisco and we don't have a pub culture like Brisbane’s, so whenever I get a Monday night off, I head to The Paddo for their wings and steak. It’s seriously the best value and it always hits the spot. The wings are close to perfect and normally I have to order my steaks a temp below medium rare to get it right, but these guys are pros and it’s a juicy medium rare every time. Also, after doing a collaboration series here at Naim with my chef mate Julio Aguilera, I introduced him to Dan Quinn who is opening the newest Mexican restaurant in the valley called Baja. Long story short, he will be the new head chef and I totally vouch for him. Brisbane is in for a treat.” 

If you want to hear from more Brisbane chefs, check out our chat to Adam Wolfer's from Gerard's Bistro, and three young chefs you really should keep an eye on

Image credit: Hayley Williamson (Bar Alto) and Tash Sorenson (Julius Pizzeria) 

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