Two Herringbone chefs set a task for themselves at Crafers Pizza Bar: hit all the marks expected of a family-oriented takeaway pizza shop without sacrificing their instincts for quality.
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As Herringbone approaches 12 months in business, the restaurant is finding its niche amongst fans and friends of the wine industry.
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Halifax Street will soon welcome a new restaurant from an Adelaide hospitality dream team: Quentin Whittle and Paul Tripodi from Stone's Throw, and Peel Street's Ben McLeod.
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Proving once again that a good workman succeeds despite his tools, Quentin Whittle, head chef of Herringbone, has successfully prepared an entire (and entirely delicious) side of ocean trout on a questionable public BBQ in Adelaide’s parklands.
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For better quality meat and more control over produce, an Adelaide venue group has opened up its own butcher.
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The new bar helping establish Adelaide’s first small bar suburb.
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It's hard to walk too far on The Parade without tripping over some great food, but Matt Mitchell and Quentin Whittle of new(ish) eatery Stone’s Throw are planning to bring more than just food to the area.
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