What’s happening around town

• For $35, get an all-you-can-eat breakfast of house-made dips, fresh manakish (flatbread), shakshuka, bottomless tea and more from Mariana Chedid’s French Lebanese bakery Salam, daily from 8am to 1pm.

• Bourke Street’s Thai Tide has brought back its lockdown-born Talay seafood feasts, for two nights only: Friday February 21 and Friday February 28. Head chef Nutchanun Thongsawat will prepare a spread using Aussie seafood including the star of the show, wild-caught mud crab from Darwin. Tickets are $120 per person.

• Chef Emmanuelle Leftick, formerly of Tedesca Osteria, is popping up at Toorak Cellars this Sunday February 23, from noon to 4pm, as part of the wine shop’s summer barbeque series. Leftick is preparing a Mexican barbeque that includes layered dip with house-made corn chips and a lamb barbacoa tame with a red guajillo chilli salsa. Bookings recommended.

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This week in food and drink news

• First look: there’s a new Lebanese charcoal chicken player in town.

• After a four-year wait, Barragunda Dining is finally open.

• First look: Japan’s convenience store culture gets a Melbourne spin at the Future Future crew’s latest.

• First look: “It’s really traditional, grandma-style cooking” at Japanese deli Obanzai Mama.

• Tarts Anon Cremorne is closing. “We aren’t stopping,” says co-founder Gareth Whitton.

• Dr Morse’s new menu was inspired by The Sopranos Family Cookbook.

• Coming soon: the Bar Bellamy team will open a more affordable new venue.

• First look: this new regional Indonesian Dutch restaurant is worth the drive.

• From knife-cut noodles to all-night karaoke: Melbourne’s best student-friendly hangouts.

• Alta Trattoria’s sibling venue has closed.

• Where chefs eat: Charlong’s Alex Kaew on the best braised pork hok she’s had outside of Thailand.

• How Nana Addo puts the “good” in Heaps Good Deli.

• With kitchen space for just one person, Tacos Tacos Tacos re-creates the classic taco stand experience.

The Hot List

• Cremorne’s very convenient new eatery is added.

You might’ve missed

• Supper partying: food writer Becca Wang’s guide to budget tablescaping at home.

• Explainer: soy sauce, Asia’s most important seasoning.

• It took 50 kilos of French butter to make Lune and Four Pillars’ new croissant gin.