"The flavours are sharp and authentic. Add excellent service and an unpretentious attitude and you would have to say Le Bon Ton is a complete success." Full article.
"Partake in the rewarding absinthe ritual, between necking oysters, or perhaps a pastis or glass of champagne." Full article.
Our love affair with all things American barbecue continues apace, and one of the best places to binge on excellent BBQ brisket is at Le Bon Ton, an authentic New Orleans absinthe den that’s open until dawn. Texas chili cheese fries do a good job of sopping up the booze, while the buttermilk fried chicken makes many friends late at night. Full article
Melbourne’s fascination with American-style food has served up a sizeable gaggle of threadbare imitators but it’s delivered some admirable authenticity, too. Enter Le Bon Ton, a former pub turned candlelit New Orleans-style bar-diner run by American brothers Will and Mick Balleau (from Richmond’s Chingon). The result? A culinary journey through the southern US that includes addictive fried chicken (buttermilk-soaked, of course) served with peppery gravy; scone-like jalapeno and cheddar ‘biscuits’; crisp, golden crab cakes teamed with bacon and spicy aioli; and tender, smoky pork shoulder, cooked for 12 hours over mesquite. With Texas chilli cheese fries and banana cream pie also on the list, the Heart Foundation is unlikely to award many ticks but the super-late opening hours, excellent cocktails and absinthe lounge make it clear that Le Bon Ton just wants to let the good times roll.
"Plenty of places serve American – a few are doing it well – but until now, nowhere has captured the good times soul of the South. Le Bon Ton smells like a campfire. It sounds like Hank Williams, and for Americans, it tastes like home. Head down. The doors are always open and the welcome is warm." Full article.
"Theme-appropriate cocktails, Sierra Nevada American Ale on tap and a flexible licence that has them staying open until 6am on weekends means this is one place where you can really laissez les bons temps rouler." Full article.
The boys from Chingon have taken over the Glasshouse Hotel, bedecked it in a sultry Louisiana vibe and put a couple of smokers out the back, where Jeremy Sutphin (ex-Fog) makes 18-hour mesquite-smoked brisket (from $18), 12-hour mesquite smoked pork shoulder (from $16), cherrywood smoked pork sausage and brilliant southern sides. Full article
"Brothers Mick and Will Balleau, owners of Richmond’s Chingon, opened their idea of a Southern-style smokehouse, absinthe salon and oyster room on Gipps Street in Collingwood. They’ve drawn on New Orleans for inspiration, with the food mining the rich flavours of the American south, from the Texas-style smoked brisket to oysters and Louisiana-style crab cakes." Full article
A string of recently opened late-hours diners has Melbourne flocking, not just for the inevitable nightcap but for designer toasties and pulled-pork sandwiches, oysters and crab cakes. Full article