Wanting to establish a sense of fun while still retaining a focus on burgers, hot dogs and other wood-grilled dishes cooked on the bone, Simon Kardachi, Jonathan Walsh, Mark Veall and partners created Bread & Bone.
Mark and Jonathan were most recently groomed at nearby Press* Food & Wine, owned by some of the same partners. At Bread & Bone Jonathan is the Chef and Mark the warm and welcoming Manager at the front of house.
A haven to those wanting a quick work lunch or late-night burger, Bread & Bone is conveniently located amongst the bars of Adelaide’s Peel and Leigh Streets. It’s a popular venue for lunch or dinner, with Friday night in particular a hive of activity.
Climb up the stairs and be welcomed to a room with long shared tables and cosy nooks for two. The fit-out is industrial, clean and simple. Dark walls and subtle lighting add to the ambience, whatever the time of day. A white stucco wall, arched windows overlooking Peel Street and a unique exposed bronze ceiling complete the modern warehouse feel.
Guests can enjoy a craft beer, cider or select from the large list of local wines to enjoy at the long bar. Additional seating is available at small tables or on stools in the unique white-tiled tunnel linking Peel and Leigh streets. Fitted with lights, fans, speakers and heaters this space has a cosy ambience and provides an opportunity to people watch whilst contemplating the menu.
Inside, the bustle of the small open kitchen ensures a casual, relaxed vibe. All burgers, hot dogs and grilled dishes are cooked on a wood grill, adding a distinctive smokiness to each dish. Wherever possible, fresh local produce is sourced – from the fruit and vegetables to meats and seafood.
The extensive range of burgers includes soft shell crab, roast pork and quinoa and lentil. The glazed brioche bun of the B&B Burger is topped with a scattering of sesame seeds and teamed with a tender, juicy, well seasoned beef pattie cooked to perfection on the wood grill. Salty speck, tangy cheese, tomato, lettuce, caramelised onion, sauce and kewpie mayo, together with sides of crisp shoestring fries and lightly coated golden onion rings, complete the burger experience.
Hot dogs range from the traditional Vienna with sauerkraut and mustard, to the Big Black Dog with morcilla, apple and egg gribiche, onion rings and wombok. Sticky beef ribs, lamb chops and scotch fillet from the wood grill also come highly recommended. For dessert, choose one of the ever-changing soft serve flavours – salted peanut brittle topped with candied popcorn, and Campari and blood orange have both graced the menu in the past.
Directly underneath Bread & Bone, hidden behind wooden doors, is basement bar Maybe Mae, which adds further vibrancy to the night-time atmosphere of the neighbourhood. Between the two venues your entire night is sorted.