by Sangeeta Kocharekar URL Copied! Recently, I managed to snag a booking at Firedoor, one of Sydney’s hardest-to-get-into restaurants. It wasn’t just any seat — it was one I felt was among the restaurant’s most special. It was at a counter, overlooking the kitchen, which famously doesn’t use any electricity, instead cooking all the food on an open fire.
I sat mesmerised by the flames. The chefs meticulously plating each dish with tweezers (is that the word for when they’re used in a kitchen?). The slicing of chunks of meat.
The counter seat only works if you’re dining alone or, in my case, with one other but, as I left the restaurant that night, I felt grateful I had easily one of the best in the house. var VMDAdsTheLatch = window.VMDAdsTheLatch || {}; var gptAdSlots = window.
gptAdSlots || {}; googletag.cmd.push(function() { var slot_teads = googletag.
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pubads()); googletag.display('gam_teads'); gptAdSlots['gam_teads'] = slot_teads; VMDAdsTheLatch.addHeaderBiddingSlot(slot_teads); }); I’m not alone in thinking counter seats are great or noticing I’m seeing more of them.
Last month, US publication Food & Wine published an article titled ‘ Why Counter Service Restaurants Are Everywhere These Days ’. This month, Bennelong announced counter dining with side-by-side bar stools at the centre of the venue, called The Counter. Rekodo , Jacksons on Geor.
