It feels like every other week Melbourne is blessed with another addition to the “We Should Totally Try That Place Out” list. But, sometimes you hear about a place that makes you forget the 23 other joints you wanted to eat at and gets you through the door that night. With skills in the kitchen that have previously seen the likes of Cumulus & Co, Stoke House and NYC’s Spotted Pig it’s safe to say you’ll be getting a decent feed. At the helm are North Carolinan chef Casey Wall and Kiwi Manu Potoi and they’re tantalising menu stems from everything they wanted to eat on their days off – good ol’ fashion high quality comfort food. Their Wednesday night fried-chicken dinners mean for $60 you get a whole organic Glenloth chicken that takes three days to prepare: one day it soaks in salted brine, the next in an aromatic brine, with citrus and herbs. Then it’s covered in a buttermilk batter and fried golden. This very same chicken is used in their Fried Chicken Sandwich (take note: it’s a sandwich, not a burger children). Skim read their menu and you’ll salivate at the thought of a Pressed Rib Sandwich, a Lamb Sausage Dog and, of course, the Double Smash Pattie Burger that comes with twin smashed beef patties, classic Kraft cheese, special sauce all on a seeded bun.