It’s Monday night and there’s a rumbling – but it’s difficult to tell whether it’s from stomachs belonging to me and Capital Food Journal, or from the pending great storm. We’re at Black Fire in Braddon for the first time. The mediterranean restaurant with its charcoal grill (or black fire) has been getting plenty of good publicity, both formally and by word of mouth.
We’re seated in front of some neon lights in the restaurant, the space of which is smaller than I expect. The busy kitchen takes up one end of the restaurant, and it’s not short on wait staff – and is packed by 7.30pm.
In The Taratory 