What we covered in Melbourne food and drink this week
• First look: Brico, a new neighbourhood wine bar for Carlton North from Josh Begbie of Bar Liberty and Phil Bracey of London’s natural wine hotspot P Franco.

• First look: Collingwood’s historic Albion Hotel is revived by the brains behind Bodriggy Brewing.

• First look: The Tuck Shop team opens a Fitzroy North location for its American ice-cream shop, Sundae School.

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• Doju, a sophisticated new Korean diner in the CBD from chef Mika Chae, is serving charcoal-fired lamb, bite-sized banchan and Aussie seafood.

• Preston bowling alley, bar and bistro The Keys is hosting a series of outdoor fire-themed pop-ups this summer, starring young-gun chefs from around the country.

• Chef Ali Currey-Voumard is opening a temporary wine bar and bistro in a heritage Castlemaine hotel.

• Five minutes with new Public Wine Shop head chef Ben Sears.

• Three Melbourne cocktail bars that will take you to new highs (and lows).

You might have missed
• Why are cocktails so expensive? Rob Libecans from Caretaker’s Cottage explains it’s not just because of fancy ice.

Listen up
• This week on Broadsheet’s podcast Around Town, we hear from Julia Busuttil Nishimura, Tom Sarafian and Karen Martini.

As seen on the web
• “Japanese American New Year’s Food Traditions Transcend Time” – Via the New York Times