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.”

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."

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"McEnearney champions the use of seasonal ingredients and proves that eating healthily needn't be boring."

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."

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."

Good-food-guide-best-restaurants-sydney

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

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."

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."