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5 Reasons to Eat at Escobar Kitchen & Bar

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by Meredith Walker (Blue Curtains) (subscribe)
English teacher by day, theatre blogger by night. You can also find my stories from the Brisbane stalls at bluecurtainsbris.wordpress.com/ or follow me on Twitter (@BlueCurtainsB) / Facebook (Blue Curtains Brisbane: Stories From The Stalls)
Published August 3rd 2014
A culinary blast-from-the-past that canít be beaten
1. The concept

Escobar Kitchen & Bar's philosophy is simple: vol-au-vents, devilled eggs, prawn cocktail and cheese fondue are more nostalgic than naff. This is a place for reliving happy memories and sharing the '70s joy.



2. The atmosphere

The old Queenslander cottage location is laid-back and welcoming (bookings are not required) and it is easy to linger either cosily inside by the bar or in the outdoor courtyard, playing board games with gusto as best of three, becomes best of five and so on.



3. The food

The retro food is made for sharing, with smaller plates serving as perfect starters. Larger dishes such as fish pie and apricot chicken are hearty without being stodgy. And then there's the jaffles and delicious bread and butter pudding, both perfect winter warmers.




4. The drinks

Manager and part owner Lee spices his own rum and makes his own tonic syrup. And the 'bathtub gin' is a definite highlight.



5. The location

Escobar's Merthyr Road location, just near its James Street intersection, makes it a perfect pre or post Powerhouse Theatre stop. Street parking is free and readily available.

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Why? for familiarity without formality
When: Wed - Sun: 12:00 pm - 12:00 am
Phone: (07) 3254 0788
Where: 4/154 Merthyr Rd
Your Comment
Lee, the lovely Alice and all the crew at Escobar certainly deliever upon the old saying "service with a smile."
Louis, Robb and the kitchen guys do amazing things with food, the chicken and couscous salad I ate was perfection!!! I have never eaten food that was like heaven with every bite before, and so reasonably priced! Well worth a visit!!!
by holli (score: 0|2) 1841 days ago
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