Frankie’s Pizza

Brothers Anton and Stefan Forte (Shady Pines Saloon,Baxter Inn) are behind this pizza parlour and bar, which opened in late 2012 (co-founder Jason Scott left the team in 2018 to open a restaurant in New York).

You’re first greeted by what looks like a cheesy Italian restaurant, complete with a checkerboard floor, timber booths and red-and-white tablecloths. Push through the double doors at the side and to find the dim saloon, where a row of pinball machines is the brightest source of light. There's a stage; a huge bar along one side, plush leather booths on another; and walls plastered with an astonishing collection of concert posters.

For a long time, Frankie's Pizza was less about pizza and more about beer. In 2021, that changed. The menu – rejigged by renowned chef Dan Pepperell – includes a classic margherita, and a pepperoni drizzled with hot honey. From there, the list veers between a simple white pie with rosemary, garlic, black pepper and scamorza, to a Texas-inspired number with pickled jalapeno, roasted corn, ricotta, chilli powder, garlic and lime. Get a whole pie – or a single slice for $6.50.

There's still a cracking range of brews, though: from the local (Young Henry's, Rocks Brewing Co., Lord Nelson) to the just plain wacky (Moylans Kilt Lifter Scotch Ale, Birra Del Borgo IPA, Mate Veza Black Lager). The wine list features plenty of Italian vino and the cocktail list begins and ends with frozen margaritas.