Welcome to Counter Meal, our monthly dive into what’s good to eat at the bar.
Got a great dish or a new food menu at your bar? Let us know at countermeal@boothby.com.au, or shoot us a message on Instagram (@boothbydrinks).
The potato is a staple of gastronomies around the world. From its South American roots, the starchy tuber was introduced into Europe in the 1500s and since then has been adopted around the world.
That’s because potatoes are rich in nutrients and easy to grow, but — and we think this is when potatoes are come into their own — they grow in deliciousness after a couple of drinks. Science.
Which is our way of saying that this chip butty from Brisbane bar, Milquetoast, is drinking food of the most elevated kind.
Milquetoast opened down a laneway in the Brisbane CBD last year — they turned one year old this past July — and quickly became a must-visit destination. Accolades have followed: at the Boothby Best Bars Queensland awards in June, they picked up not one but two titles, being awarded both Best New Bar and Best Bar Eats.
And that Best Bar Eats accolade has a lot to do with this chip butty, which has been so popular they had to take it off the menu (though we hear that it becomes available from time to time).
Below, we have a look at some bite-sized bar food news happening this week, and then we get into an in-depth Q&A with Milquetoast co-owner George Curtis about why a great food offering is so important in bars today and the backstory behind the chip butty. Scroll to the end for the award-winning recipe.