Latest news with #FrenchDip
CBS News
01-08-2025
- Business
- CBS News
Cole's French Dip downtown Los Angeles puts off closing until mid-September
There's still time to dine at Cole's French Dip restaurant, as the downtown Los Angeles historic eatery and bar has extended its closing date for 45 days. Originally slated for closure on Aug. 3, the 117-year-old restaurant announced it will stay open until mid-September after receiving "overwhelming support and patronage from the people of Los Angeles." The restaurant said advocacy efforts from various community groups, including the DTLA Residents Association and Historic Core BID, were particularly impactful. "This heartfelt outpouring from across Southern California has given us precious extra time to keep our ovens hot and our family of staff employed a little longer," Cole's wrote on its website. Established by entrepreneur Harry Cole in 1908 and housed in the historic Pacific Electric Building on 6th Street, Cole's says it invented the French Dip sandwich. Its menu keeps things simple, offering variations of its namesake sandwich, a grilled cheese, and sides. Owners of the restaurant said the reasons for closing are affecting most independent restaurants in Los Angeles as well. "The global pandemic, the actors and writers strikes, overall crime, as well as the consistently rising costs of labor and goods, unsustainably high rents, and mounting bureaucracy and legal exposure have all led to this unfortunate outcome," Cole's French Dip wrote in a statement. Until mid-September, Cole's will remain open nightly starting at 3 p.m. It closes at midnight on Sunday through Thursday, and 2 a.m. on Friday and Saturday. It's located at 118 E 6th Street in downtown. "We invite you to come in to see us this month before our departure, to laugh, to cry, to raise glasses, to eat, and to say your goodbyes right alongside us. Much love, Cole's, Originators of the French Dip."
CBS News
01-08-2025
- Business
- CBS News
Cole's French Dip downtown Los Angles, puts off closing until mid-September
There's still time to dine at Cole's French Dip restaurant, as the downtown Los Angeles historic eatery and bar has extended its closing date for 45 days. Originally slated for closure on Aug. 3, the 117-year-old restaurant announced it will stay open until mid-September after receiving "overwhelming support and patronage from the people of Los Angeles." The restaurant said advocacy efforts from various community groups, including the DTLA Residents Association and Historic Core BID, were particularly impactful. "This heartfelt outpouring from across Southern California has given us precious extra time to keep our ovens hot and our family of staff employed a little longer," Cole's wrote on its website. Established by entrepreneur Harry Cole in 1908 and housed in the historic Pacific Electric Building on 6th Street, Cole's says it invented the French Dip sandwich. Its menu keeps things simple, offering variations of its namesake sandwich, a grilled cheese, and sides. Owners of the restaurant said the reasons for closing are affecting most independent restaurants in Los Angeles as well. "The global pandemic, the actors and writers strikes, overall crime, as well as the consistently rising costs of labor and goods, unsustainably high rents, and mounting bureaucracy and legal exposure have all led to this unfortunate outcome," Cole's French Dip wrote in a statement. Until mid-September, Cole's will remain open nightly starting at 3 p.m. It closes at midnight on Sunday through Thursday, and 2 a.m. on Friday and Saturday. It's located at 118 E 6th Street in downtown. "We invite you to come in to see us this month before our departure, to laugh, to cry, to raise glasses, to eat, and to say your goodbyes right alongside us. Much love, Cole's, Originators of the French Dip."
Los Angeles Times
01-08-2025
- Business
- Los Angeles Times
The 117-year-old home of the ‘original' French Dip announced it would close. Then business boomed
Nothing boosts business like going out of business. Or so it seems for Cole's French Dip, L.A.'s oldest restaurant. Its popularity has skyrocketed since its owner announced in early June that he would close for good. So many customers have shown up at the 117-year-old eatery that, in fact, he's staying, for at least a little while longer. Proprietor Cedd Moses announced Tuesday that he had reached a deal with his landlord to remain open through mid-September. It appears that ever-evolving, frequently faddish Los Angeles harbors a nostalgic streak, after all. Many waiting Tuesday in a line that stretched down 6th Street said they had come for one last taste. Some pined for the pickles. Others the zingy mustard. Still others wanted a slice of the signature cherry pie. A few said they had never been before, but wanted a taste of a signature L.A. dish, before Cole's became an artifact of the past. They heralded the reprieve. 'With all this progress, little bits and pieces are being torn out of the city,' said Douglas Medran, a middle-aged engineer who has been coming to Cole's since he grew up in Silver Lake. 'It's sad to see places like this go, to see part of the folklore of the city go away. I hope they can save it.' Medran was standing on 6th Street, having just powered down a meal that patrons at Cole's have enjoyed since William Howard Taft was in the White House — a French Dip sandwich of USDA prime beef, garnished with a side of au jus, for dipping, and an Atomic pickle. 'It's simplistic, yet beautiful.' Cole's got its start in 1908 as Cole's Pacific Electric Buffet, named for the Pacific Electric Building in which it's housed. The restaurant claims its chef invented the French Dip when a customer with sore gums asked that his crusty French roll be softened with jus. For most of the intervening century-plus, Cole's and Phillipe the Original, near Union Station, have both claimed they created the beloved dish. Longtime downtown resident John Lopez noted how the city had already this year lost the beloved Greek market and eatery, Papa Cristos, and the century-old, 24-7 diner, the Original Pantry. 'We're seeing like a domino effect; all these gems closing,' said Lopez, who first came to Cole's in the 1990s for drinks and rock music and returned Tuesday for what might be a last meal. 'So it was like, God, I better get over there before everything's gone.' In recent decades, Cole's patch of downtown L.A. has struggled. Manager Princeton Afeez, brought in to try to bolster business, said Cole's strained to find customers, given the challenges of the neighborhood, the downturn in entertainment industry production and a prolonged lull that began with the COVID-19 pandemic. But those cares all seemed to fade into the background after the restaurant announced it was closing. No matter what hour the restaurant has opened over the past month — varying from noon to 2 p.m. — Afeez said a line has formed outside the front door. And the queue has remained long into the evening. 'People are showing a lot of love, a lot of love right now,' said Afeez, a restaurant industry veteran. But Moses, the owner, told The Times: 'We understand people are coming in now to say goodbye, and we can't count on that business being sustainable.' Today's great photo is from Gina Ferazzi. It depicts protesters with zip ties on their wrists are loaded onto an LAPD bus after being arrested during demonstrations against immigration raids in Los Angeles. Jim Rainey, staff writerDiamy Wang, homepage internIzzy Nunes, audience internKevinisha Walker, multiplatform editorAndrew Campa, Sunday writerKarim Doumar, head of newsletters How can we make this newsletter more useful? Send comments to essentialcalifornia@ Check our top stories, topics and the latest articles on
New York Times
31-07-2025
- Entertainment
- New York Times
Are These Celebrity Sandwich Shops Any Good?
New York is filled with great sandwiches made by great, normal people: the no frills tuna melt on rye at S&P Lunch in Flatiron; the Pho #1 with roast beef from Sunny and Annie's Deli in the East Village; and the once-and-future chopped cheese at Blue Sky Deli in East Harlem. But today I want to talk about another kind of sandwich shop. You might be familiar: They're run by social-media influencers and, in one case, an Oscar nominee. For months, I've been fascinated by these new businesses, which have all opened in the last six months or so. Partly because of their relentless fans, but mostly because their food looks quite good. Could it be? This week, I grabbed a place in line. (There's always a line.) It's easy to dog pile on a sandwich that costs $28, requires customers to stand in line and — it has to be said — originates in Los Angeles. But the French dip at Salt Hank's in the West Village reignited my love for prime rib. The sliced beef is dunked in a meaty jus, then layered onto a baguette with provolone cheese, ultra-caramelized onions and horseradish-heavy aioli, and finally baked. It's not refreshing in any way, and it's the exact opposite of what you want in the summer. And yet, it's all I can think about. Is Salt Hank a person, a place or a thing? I've since learned that the titular Mr. Hank (real name: Henry Laporte) is a friend of the French dip with 2.6 million TikTok followers. He has been making them in some form for nearly seven years, initially drawn to their underdog reputation. In his hands, the French dip steals the show, attracting fans from 11 a.m. (half an hour before the restaurant opens) until it sells out: by 3 p.m. most days. The wait aside, my only complaint is with the ultra-thin fries: Next to the French dip, they look and taste about as exciting as toothpicks. 280 Bleecker Street (Jones Street), West Village Want all of The Times? Subscribe.
The Advertiser
16-07-2025
- The Advertiser
Warm up at The Falcon, a 'higher-brow dive bar with a hearty menu'
Barbecue chef and restaurateur Brendhan Bennison grew up in Clearwater, Florida, a long way from Newcastle, NSW. It's the southernmost state in the US and a melting pot of cultures and cuisines, and it's what has influenced the menu at The Falcon in the city's East End. "Some of my fondest memories are of eating fresh seafood from the Gulf of Mexico and the Atlantic, and Southern barbecue," he told Food & Wine. A love of surfing took him to Cocoa Beach in Florida after he graduated from high school, and it's where he taught himself, through trial and error, how to barbecue. "I got myself a small smoker and dedicated myself to trying to replicate the ribs I ate in Memphis, Tennessee. I'm still trying," he said. Still following the waves, Bennison (naturally) moved to Australia where he met a man called Mike Galvin, who had grown up in Forster and studied at the University of Newcastle. "He gave me my first real job in a commercial kitchen in 2013, at a little Canadian-style burger and booze joint called The Stuffed Beaver in Bondi," Bennison said. "We got along really well as we knew a lot of the same people through both of our previous jobs in the surfing and skate industries. "Mike had spent a lot of time in the States and understood and got behind the direction I wanted to take my epicurean ambitions. Basically, we shared the same vision." The pair were part of a group that opened an American tavern called Surly's in Darlinghurst, where they"quickly learned some very important lessons in hospitality and management". "I had a chance to get out of Sydney and quickly jumped through that window, landing in Newcastle and taking a one-year contract in a pub to get them through to their remodelling stage," Bennison said. "Mike would come up to visit my dog and we would snoop about town, eyeballing possible venues for a project. Just towards the end of my contract, we found our spot, and Mike moved up and we began the process." And so The Falcon gained its wings, opening in 2018 on Pacific Street in Newcastle East. Bennison put his Southern stamp on the menu, introducing diners to wood-smoked brisket, chicken waffles, Louisiana jambalaya and the French Dip (a sliced beef, provolone cheese, caramelised onion sandwich served with beef jus). He loves cooking with bay leaf and black pepper, which he describes as "subtle and aromatic, a humble soldier quietly winning the war for flavour". "The venue itself was actually ill-suited for what we wanted, but we forced ourselves to adapt, making it as cosy as we could," he said. "It's been designed by Mike and I as more of a house we share and let people come in and eat and drink. Our staff are like family, all working towards keeping The Falcon a welcoming place for all walks of life. "The offering is akin to a higher-brow dive bar with a hearty menu that takes notes from a few favourite cuisines, mostly low-country comfort food." Last year The Falcon was named Bar of the Year at the inaugural Newcastle Bar Awards. It was up against fellow finalists Bartholomew's, The Blind Monk, Coal & Cedar and The Koutetsu. "We were quite surprised, but it was a wonderful acknowledgment of all the hard work we've all put into The Falcon over the past six years. It was a very nice feeling," Bennison said. "The bar is almost like a separate entity. It was built to sit alone in, or with a mate, and feel like you're still part of everything." Sean Walsh has just taken on the head chef role following a stint "cheffing and snowboarding" at Perisher. "He's been a great fit and understands what we're doing and is enjoying learning about southern food and techniques," Bennison said. "I still love to get in the kitchen and work on new recipes and lend a hand whenever they need it, but the guys are doing a bang-up job so I tend to stay out of their way unless I'm called for. "Sven Barnard has been with us from the beginning and was recently made a partner. He really puts his back into the whole operation and we would not be here without him. He started out managing and leading the bar but has since stretched himself into managing the entire restaurant. He really runs the show." Sitting outside The Falcon during summer is a popular option for diners. Luring them inside during winter has been a little trickier. "We do lose that outdoor seated crowd, but during winter you can get comfortable in a booth with a cocktail and a big bowl of Jambalaya and you'll forget all about the cold breeze," Bennison said. Wednesday is hot wing night, and on Thursday you can grab discounted nachos. "We're working on some new one-night-only specials such as our Cajun battered fish and chips, our NY Strip French Dip, and some other fun stuff," Bennison said. "We just launched our catering menu and it's pretty flexible - you can build your own menu for any occasion. Everything gets made fresh and is packaged up, ready to go. "Piggybacking on that menu, we're also opening the upstairs to private functions with custom menus as well. It's a beautiful space with the balcony. We're already taking bookings for that." Galvin and Bennison also opened The Ship Inn in Newcastle's CBD, where staff are being run off their feet. And yet, just a short stroll away, The Falcon has been quiet. "The East End, I think, has been a bit neglected of late. I don't think there's been as much traffic coming through as we've seen in the past," Bennison said. "It's anybody's guess why, really, some say parking, or Hunter Street being a difficult and slow roll into town. But I also think in the past few years Newcastle has really kicked things up a notch with culinary offerings. There's so many new and delicious spots to try and I think people are really spreading themselves out, which is great. "The East End and its surrounds is still such a great little location. We're all working hard to stay in the game with all our friends. The Grain Store, The Grand, Customs House, Moor, Lock's Paddock, Humbug and now Bistro Penny, we couldn't ask for better people to surround ourselves with." Barbecue chef and restaurateur Brendhan Bennison grew up in Clearwater, Florida, a long way from Newcastle, NSW. It's the southernmost state in the US and a melting pot of cultures and cuisines, and it's what has influenced the menu at The Falcon in the city's East End. "Some of my fondest memories are of eating fresh seafood from the Gulf of Mexico and the Atlantic, and Southern barbecue," he told Food & Wine. A love of surfing took him to Cocoa Beach in Florida after he graduated from high school, and it's where he taught himself, through trial and error, how to barbecue. "I got myself a small smoker and dedicated myself to trying to replicate the ribs I ate in Memphis, Tennessee. I'm still trying," he said. Still following the waves, Bennison (naturally) moved to Australia where he met a man called Mike Galvin, who had grown up in Forster and studied at the University of Newcastle. "He gave me my first real job in a commercial kitchen in 2013, at a little Canadian-style burger and booze joint called The Stuffed Beaver in Bondi," Bennison said. "We got along really well as we knew a lot of the same people through both of our previous jobs in the surfing and skate industries. "Mike had spent a lot of time in the States and understood and got behind the direction I wanted to take my epicurean ambitions. Basically, we shared the same vision." The pair were part of a group that opened an American tavern called Surly's in Darlinghurst, where they"quickly learned some very important lessons in hospitality and management". "I had a chance to get out of Sydney and quickly jumped through that window, landing in Newcastle and taking a one-year contract in a pub to get them through to their remodelling stage," Bennison said. "Mike would come up to visit my dog and we would snoop about town, eyeballing possible venues for a project. Just towards the end of my contract, we found our spot, and Mike moved up and we began the process." And so The Falcon gained its wings, opening in 2018 on Pacific Street in Newcastle East. Bennison put his Southern stamp on the menu, introducing diners to wood-smoked brisket, chicken waffles, Louisiana jambalaya and the French Dip (a sliced beef, provolone cheese, caramelised onion sandwich served with beef jus). He loves cooking with bay leaf and black pepper, which he describes as "subtle and aromatic, a humble soldier quietly winning the war for flavour". "The venue itself was actually ill-suited for what we wanted, but we forced ourselves to adapt, making it as cosy as we could," he said. "It's been designed by Mike and I as more of a house we share and let people come in and eat and drink. Our staff are like family, all working towards keeping The Falcon a welcoming place for all walks of life. "The offering is akin to a higher-brow dive bar with a hearty menu that takes notes from a few favourite cuisines, mostly low-country comfort food." Last year The Falcon was named Bar of the Year at the inaugural Newcastle Bar Awards. It was up against fellow finalists Bartholomew's, The Blind Monk, Coal & Cedar and The Koutetsu. "We were quite surprised, but it was a wonderful acknowledgment of all the hard work we've all put into The Falcon over the past six years. It was a very nice feeling," Bennison said. "The bar is almost like a separate entity. It was built to sit alone in, or with a mate, and feel like you're still part of everything." Sean Walsh has just taken on the head chef role following a stint "cheffing and snowboarding" at Perisher. "He's been a great fit and understands what we're doing and is enjoying learning about southern food and techniques," Bennison said. "I still love to get in the kitchen and work on new recipes and lend a hand whenever they need it, but the guys are doing a bang-up job so I tend to stay out of their way unless I'm called for. "Sven Barnard has been with us from the beginning and was recently made a partner. He really puts his back into the whole operation and we would not be here without him. He started out managing and leading the bar but has since stretched himself into managing the entire restaurant. He really runs the show." Sitting outside The Falcon during summer is a popular option for diners. Luring them inside during winter has been a little trickier. "We do lose that outdoor seated crowd, but during winter you can get comfortable in a booth with a cocktail and a big bowl of Jambalaya and you'll forget all about the cold breeze," Bennison said. Wednesday is hot wing night, and on Thursday you can grab discounted nachos. "We're working on some new one-night-only specials such as our Cajun battered fish and chips, our NY Strip French Dip, and some other fun stuff," Bennison said. "We just launched our catering menu and it's pretty flexible - you can build your own menu for any occasion. Everything gets made fresh and is packaged up, ready to go. "Piggybacking on that menu, we're also opening the upstairs to private functions with custom menus as well. It's a beautiful space with the balcony. We're already taking bookings for that." Galvin and Bennison also opened The Ship Inn in Newcastle's CBD, where staff are being run off their feet. And yet, just a short stroll away, The Falcon has been quiet. "The East End, I think, has been a bit neglected of late. I don't think there's been as much traffic coming through as we've seen in the past," Bennison said. "It's anybody's guess why, really, some say parking, or Hunter Street being a difficult and slow roll into town. But I also think in the past few years Newcastle has really kicked things up a notch with culinary offerings. There's so many new and delicious spots to try and I think people are really spreading themselves out, which is great. "The East End and its surrounds is still such a great little location. We're all working hard to stay in the game with all our friends. The Grain Store, The Grand, Customs House, Moor, Lock's Paddock, Humbug and now Bistro Penny, we couldn't ask for better people to surround ourselves with." Barbecue chef and restaurateur Brendhan Bennison grew up in Clearwater, Florida, a long way from Newcastle, NSW. It's the southernmost state in the US and a melting pot of cultures and cuisines, and it's what has influenced the menu at The Falcon in the city's East End. "Some of my fondest memories are of eating fresh seafood from the Gulf of Mexico and the Atlantic, and Southern barbecue," he told Food & Wine. A love of surfing took him to Cocoa Beach in Florida after he graduated from high school, and it's where he taught himself, through trial and error, how to barbecue. "I got myself a small smoker and dedicated myself to trying to replicate the ribs I ate in Memphis, Tennessee. I'm still trying," he said. Still following the waves, Bennison (naturally) moved to Australia where he met a man called Mike Galvin, who had grown up in Forster and studied at the University of Newcastle. "He gave me my first real job in a commercial kitchen in 2013, at a little Canadian-style burger and booze joint called The Stuffed Beaver in Bondi," Bennison said. "We got along really well as we knew a lot of the same people through both of our previous jobs in the surfing and skate industries. "Mike had spent a lot of time in the States and understood and got behind the direction I wanted to take my epicurean ambitions. Basically, we shared the same vision." The pair were part of a group that opened an American tavern called Surly's in Darlinghurst, where they"quickly learned some very important lessons in hospitality and management". "I had a chance to get out of Sydney and quickly jumped through that window, landing in Newcastle and taking a one-year contract in a pub to get them through to their remodelling stage," Bennison said. "Mike would come up to visit my dog and we would snoop about town, eyeballing possible venues for a project. Just towards the end of my contract, we found our spot, and Mike moved up and we began the process." And so The Falcon gained its wings, opening in 2018 on Pacific Street in Newcastle East. Bennison put his Southern stamp on the menu, introducing diners to wood-smoked brisket, chicken waffles, Louisiana jambalaya and the French Dip (a sliced beef, provolone cheese, caramelised onion sandwich served with beef jus). He loves cooking with bay leaf and black pepper, which he describes as "subtle and aromatic, a humble soldier quietly winning the war for flavour". "The venue itself was actually ill-suited for what we wanted, but we forced ourselves to adapt, making it as cosy as we could," he said. "It's been designed by Mike and I as more of a house we share and let people come in and eat and drink. Our staff are like family, all working towards keeping The Falcon a welcoming place for all walks of life. "The offering is akin to a higher-brow dive bar with a hearty menu that takes notes from a few favourite cuisines, mostly low-country comfort food." Last year The Falcon was named Bar of the Year at the inaugural Newcastle Bar Awards. It was up against fellow finalists Bartholomew's, The Blind Monk, Coal & Cedar and The Koutetsu. "We were quite surprised, but it was a wonderful acknowledgment of all the hard work we've all put into The Falcon over the past six years. It was a very nice feeling," Bennison said. "The bar is almost like a separate entity. It was built to sit alone in, or with a mate, and feel like you're still part of everything." Sean Walsh has just taken on the head chef role following a stint "cheffing and snowboarding" at Perisher. "He's been a great fit and understands what we're doing and is enjoying learning about southern food and techniques," Bennison said. "I still love to get in the kitchen and work on new recipes and lend a hand whenever they need it, but the guys are doing a bang-up job so I tend to stay out of their way unless I'm called for. "Sven Barnard has been with us from the beginning and was recently made a partner. He really puts his back into the whole operation and we would not be here without him. He started out managing and leading the bar but has since stretched himself into managing the entire restaurant. He really runs the show." Sitting outside The Falcon during summer is a popular option for diners. Luring them inside during winter has been a little trickier. "We do lose that outdoor seated crowd, but during winter you can get comfortable in a booth with a cocktail and a big bowl of Jambalaya and you'll forget all about the cold breeze," Bennison said. Wednesday is hot wing night, and on Thursday you can grab discounted nachos. "We're working on some new one-night-only specials such as our Cajun battered fish and chips, our NY Strip French Dip, and some other fun stuff," Bennison said. "We just launched our catering menu and it's pretty flexible - you can build your own menu for any occasion. Everything gets made fresh and is packaged up, ready to go. "Piggybacking on that menu, we're also opening the upstairs to private functions with custom menus as well. It's a beautiful space with the balcony. We're already taking bookings for that." Galvin and Bennison also opened The Ship Inn in Newcastle's CBD, where staff are being run off their feet. And yet, just a short stroll away, The Falcon has been quiet. "The East End, I think, has been a bit neglected of late. I don't think there's been as much traffic coming through as we've seen in the past," Bennison said. "It's anybody's guess why, really, some say parking, or Hunter Street being a difficult and slow roll into town. But I also think in the past few years Newcastle has really kicked things up a notch with culinary offerings. There's so many new and delicious spots to try and I think people are really spreading themselves out, which is great. "The East End and its surrounds is still such a great little location. We're all working hard to stay in the game with all our friends. The Grain Store, The Grand, Customs House, Moor, Lock's Paddock, Humbug and now Bistro Penny, we couldn't ask for better people to surround ourselves with." Barbecue chef and restaurateur Brendhan Bennison grew up in Clearwater, Florida, a long way from Newcastle, NSW. It's the southernmost state in the US and a melting pot of cultures and cuisines, and it's what has influenced the menu at The Falcon in the city's East End. "Some of my fondest memories are of eating fresh seafood from the Gulf of Mexico and the Atlantic, and Southern barbecue," he told Food & Wine. A love of surfing took him to Cocoa Beach in Florida after he graduated from high school, and it's where he taught himself, through trial and error, how to barbecue. "I got myself a small smoker and dedicated myself to trying to replicate the ribs I ate in Memphis, Tennessee. I'm still trying," he said. Still following the waves, Bennison (naturally) moved to Australia where he met a man called Mike Galvin, who had grown up in Forster and studied at the University of Newcastle. "He gave me my first real job in a commercial kitchen in 2013, at a little Canadian-style burger and booze joint called The Stuffed Beaver in Bondi," Bennison said. "We got along really well as we knew a lot of the same people through both of our previous jobs in the surfing and skate industries. "Mike had spent a lot of time in the States and understood and got behind the direction I wanted to take my epicurean ambitions. Basically, we shared the same vision." The pair were part of a group that opened an American tavern called Surly's in Darlinghurst, where they"quickly learned some very important lessons in hospitality and management". "I had a chance to get out of Sydney and quickly jumped through that window, landing in Newcastle and taking a one-year contract in a pub to get them through to their remodelling stage," Bennison said. "Mike would come up to visit my dog and we would snoop about town, eyeballing possible venues for a project. Just towards the end of my contract, we found our spot, and Mike moved up and we began the process." And so The Falcon gained its wings, opening in 2018 on Pacific Street in Newcastle East. Bennison put his Southern stamp on the menu, introducing diners to wood-smoked brisket, chicken waffles, Louisiana jambalaya and the French Dip (a sliced beef, provolone cheese, caramelised onion sandwich served with beef jus). He loves cooking with bay leaf and black pepper, which he describes as "subtle and aromatic, a humble soldier quietly winning the war for flavour". "The venue itself was actually ill-suited for what we wanted, but we forced ourselves to adapt, making it as cosy as we could," he said. "It's been designed by Mike and I as more of a house we share and let people come in and eat and drink. Our staff are like family, all working towards keeping The Falcon a welcoming place for all walks of life. "The offering is akin to a higher-brow dive bar with a hearty menu that takes notes from a few favourite cuisines, mostly low-country comfort food." Last year The Falcon was named Bar of the Year at the inaugural Newcastle Bar Awards. It was up against fellow finalists Bartholomew's, The Blind Monk, Coal & Cedar and The Koutetsu. "We were quite surprised, but it was a wonderful acknowledgment of all the hard work we've all put into The Falcon over the past six years. It was a very nice feeling," Bennison said. "The bar is almost like a separate entity. It was built to sit alone in, or with a mate, and feel like you're still part of everything." Sean Walsh has just taken on the head chef role following a stint "cheffing and snowboarding" at Perisher. "He's been a great fit and understands what we're doing and is enjoying learning about southern food and techniques," Bennison said. "I still love to get in the kitchen and work on new recipes and lend a hand whenever they need it, but the guys are doing a bang-up job so I tend to stay out of their way unless I'm called for. "Sven Barnard has been with us from the beginning and was recently made a partner. He really puts his back into the whole operation and we would not be here without him. He started out managing and leading the bar but has since stretched himself into managing the entire restaurant. He really runs the show." Sitting outside The Falcon during summer is a popular option for diners. Luring them inside during winter has been a little trickier. "We do lose that outdoor seated crowd, but during winter you can get comfortable in a booth with a cocktail and a big bowl of Jambalaya and you'll forget all about the cold breeze," Bennison said. Wednesday is hot wing night, and on Thursday you can grab discounted nachos. "We're working on some new one-night-only specials such as our Cajun battered fish and chips, our NY Strip French Dip, and some other fun stuff," Bennison said. "We just launched our catering menu and it's pretty flexible - you can build your own menu for any occasion. Everything gets made fresh and is packaged up, ready to go. "Piggybacking on that menu, we're also opening the upstairs to private functions with custom menus as well. It's a beautiful space with the balcony. We're already taking bookings for that." Galvin and Bennison also opened The Ship Inn in Newcastle's CBD, where staff are being run off their feet. And yet, just a short stroll away, The Falcon has been quiet. "The East End, I think, has been a bit neglected of late. I don't think there's been as much traffic coming through as we've seen in the past," Bennison said. "It's anybody's guess why, really, some say parking, or Hunter Street being a difficult and slow roll into town. But I also think in the past few years Newcastle has really kicked things up a notch with culinary offerings. There's so many new and delicious spots to try and I think people are really spreading themselves out, which is great. "The East End and its surrounds is still such a great little location. We're all working hard to stay in the game with all our friends. The Grain Store, The Grand, Customs House, Moor, Lock's Paddock, Humbug and now Bistro Penny, we couldn't ask for better people to surround ourselves with."
