No.1 Bent Street
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Press

Press

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"Few deliver heart-warming, uber-comforting food with chef precision and an eye for provenance better than Mike McEnearney."

Good-Food-restaurant-review-sydney

“McEnearney's uncompromising sourcing and direct-heat, wood-fired cooking mean the cold-weather rewards are many – among them a pot pie of shreddy oxtail, beef cheeks and bone marrow complete with bone ($36), in a cast-iron skillet under a browned suet crust.”

no.1 bent street by mike

"This whoppa ham is on the festive season menu at No. 1 Bent Street."

Daily-Telegraph-restaurant-review-sydney

"A romp through seasonality."

Daily-Telegraph-restaurant-review-sydney

"Chefs ready to show and tell in cooking masterclass."

Gourmet-Traveller-restaurant-review-sydney

"If you've ever wanted to start a cookbook club, head along to learn from the best."

Broadsheet-restaurant-review-sydney

"He’s the master of delicious, nurturing food."

Gourmet-Traveller-restaurant-review-sydney

"Swapping a canteen for a CBD location is quite a change, but the laid-back ethos remains at Mike McEnearney's new digs."

Good-food-guide-best-restaurants-sydney

"It's basically Kitchen by Mike without the queue." 

In-Daily-restaurant-review-sydney-mike-mcenearney

"Real Food by Mike features recipes for everything from breakfast to sweets and drinks, with accompanying notes listing the nutritional and potential medicinal benefits of ingredients."

The-Australian-restaurant-review-sydney

"Looking for classic, approachable food in a comfortable setting? Mike McEnearney has just the place."

Gourmet-Traveller-restaurant-review-sydney

"Mike McEnearney arrives in Sydney's CBD armed with a hefty wood-fired oven and a menu packed with good things to eat."

Daily-Telegraph-restaurant-review-sydney

"Mike uses seasonal produce and aims to maximise the usage of his ingredients."

Broadsheet-restaurant-review-sydney

"Some top Australian chefs are offering cooking classes in May that will help to empower survivors of domestic violence."

Broadsheet-restaurant-review-sydney

“No 1 Bent St serves food like that at Kitchen by Mike – you’ll recognise some of the classics – but the Bent Street site allows the chef to take dishes up a notch. The menu is seasonal, with a less-is-more approach, and it’s affordable.”

Daily-Telegraph-restaurant-review-sydney

"McEnearney has built a menu on homely dishes that you might call ultimate comfort food."

Australian-Financial-Review-restaurant-sydney

"Should you be in need of some dinner inspiration, may we recommend the Spring Book Series with chef Mike McEnearney ."

Timeout-sydney-best-restaurants

"Hearty and wholesome, with a focus on fresh vegetables and comfort-food flavours."