Grub Fitzroy
Grub offers a substantial all-day menu that’s just as suitable for snacking as it is a full meal. In 2019, head chef Ravi Presser (ex Feast of Merit, and Cumulus Inc. joined the kitchen. His menu features a range of classic staples, delivered with thoughtful execution and a greater emphasis on seasonal ingredients. What Grub doesn’t make in-house – such as their own ricotta and preserves – they bring in from trusted suppliers: Baker D. Chirico for bread, and Pierre Roelofs for sweets.
A 1965 Airstream van is a permanent fixture on the lot, with tables and chairs outside that are great on a clear morning or anytime in summer. During the colder months, the space in the building behind the van offers a respite from the elements. Here, picnic tables sit amongst an eccentric sprawl of garden gnomes and bric-a-brac, a ping-pong table beckons caffeinated heroes, and the plant-life sees a communing of green thumbs.
For drinks, there’s Market Lane Coffee, 3 house wines on tap and additional natural, low intervention, local varieties available (all are $12 a glass). And in the summer months, be sure to grab one of the cocktail jugs on offer. The sangria is especially worthwhile.
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