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  • A very solid gourmet burger joint. For a place with a name like "Grindhouse", it's a little bit precious: lemon in the water, all condiments made in-house, black truffle salsa. Still, one man's precious is another's attention to detail, and Grindhouse really does have a good thing cooking. Their burgers are sized right, prepared expertly, and while bespoke is always an option, the menu has some strong contenders. I'm a big fan of the Aussie burger (kangaroo meat, pickled beets, fried egg) and the Black and Blue (with beautifully flavourful Shropshire blue cheese). The fries are decent, but the panko crusted onion rings steal the show. Huge, crisp, lots of flavour. The liquor selection is a bit anemic, but the bartenders know what to do with it. Their taps bias quite hoppy, but within that bias the choices are great ones. Pro-tip: Kangaroo meat. Pro-tip: Share the onion rings. Pro-tip: Boneshaker is 7%+
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