From award-winning chefs serving “Michelin to the masses”, to Barcelonan bars and Bangkok street stalls – we're giving a standing ovation to all that's edible on foot.
Always one step ahead of the curve ball, Japan's latest culinary trend involves haute cuisine made by Michelin-starred chefs for a third of the price. The catch? No chairs. First opened in 2011, the Ore-no restaurant franchise, specialising in Italian and French fare, has spawned a bevy of stand-only bistros. For a fine dining experience in your own home, try Feast’s côte de boeuf.
It's not just Japan ditching the seat, stand-up espresso bars are ubiquitous in Italy. And the Euro trend has trickled into Melbourne's CBD in the form of Patricia Coffee Brewers (opened by ex-Seven Seeds barista Bowen Holden), Roman-inspired Sbriga Espresso Bar and Melbourne Uni's aptly named cafe, Standing Room. Enjoy your own taste of Italy with O Tama Carey's fennel seed, almond and dried fig biscotti.
Kushi katsu is so popular in Osaka that the locals will line up for more than hour to get a seat. Now, if a standing restaurant started serving deep-fried skewers, wouldn’t the problem be solved?
Deep-fried skewers with dipping sauce (kushi katsu) Source: SBS Food
Perhaps one of the fastest foods around, oysters are ideal for a little slip and slide action. Make like a socialite with Champagne in one hand and a silky, granita-topped mollusc in the other. Via the food dept.
Oysters with lemon and black pepper granita Source: Petrina Tinslay
With a superb roast capsicum salsa drizzled these pork pintxos snacks get the spice treatment with bay leaves, cumin, smoked paprika and sweet honey all coming into the mix.
Jaffles are made for stand-up situations, with the cheese craftily gluing all your ingredients together. But how to gourmet-fy the humble toastie? Shane Delia solved the riddle on his trip through Turkey, sandwiching crayfish, kefalograviera and truffled fava between white bread.
Source: SBS Food
Ever been to Barcelona? You’ll find sangria-sipping Spaniards crammed into tiny tapas bars. They have no qualms with standing while snacking on chorizo, sherry-glazed clams and salt cod croquettes. Neither do we. Via Feast magazine.
Source: Brett Stevens
Starring scampi, artichokes and prosciutto, this Italian dish is based on the assumption that our human palate cannot appreciate more than three main ingredients in a single dish. Take the pared back approach one step further: ditch the chair.
People who sit to eat spend 34 per cent longer on their meals than those who stand. Sure, those in the tall camp might be gobbling their meal, but they’re also likely to be eating less. Ponder the pros and cons with a plate of kibbeh at hand.
Popcorn, pretzels, salted cashews – liquor-serving locales love peppering punters with tasty (thirst-enhancing) snacks. Would you turn these away if you didn’t have a stool? No way, José! Bring the bar-feel to your home with Mexican chilli-lime fried peanuts and a jug of margarita. Bearded barkeep optional.
In the series Thai Street Food with David Thompson, the Aussie chef uncovers some of country’s best market bites. We vouch for these pork satay skewers, grilled over charcoal and served with chilli vinegar sauce. Via Feast.
For more upright eats, check out our recipe collections for Snacks, Tapas, Antipasti, along with Asian street food and Japanese bar snacks.
Have we got your attention and your tastebuds? It’s Spanish week on The Chefs' Line airing 6pm weeknights on SBS. Check out the program page for episode guides, cuisine lowdowns, recipes and more.
