• First look: Misfits in Footscray champions art and music in the former Baby Snakes space.

• First look: Petite by Matilda, a charming neighbourhood spot in Mont Albert North.

• Norma, a French chef’s Fitzroy bistro dedicated to his nonna opens on Smith Street, Fitzroy.

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• Coming soon: Wally’s, a new neighbourhood wine bar in Albert Park from a wine pro and a former Vex and Waxflower head chef.

• The follow-up to much-loved Melbourne baker Natalie Paull’s hit cookbook proves life is not always a piece of cake. Paull says writing recipes has saved her “cake life” and reflects on the mania surrounding her shuttered cake shop.

• Reservoir’s food and drinks scene is ramping up, and Rezza-dents can’t get enough.

• It’s lights out on Richmond restaurant Noir; but owners tease a new venture.

• Chef Mohamad Orfali of Orfali Bros Bistro in Dubai will pop up at Ascot Vale Turkish barbeque restaurant Komur this weekend; and Shane Delia will be lending a hand in the kitchen.

Listen up

• This week on Broadsheet podcast Around Town, we talk to How To Fail’s Elizabeth Day about elevating friendship over romantic love and dining with Stanley Tucci, and catch up on the best new Indian restaurants and what to do at the Melbourne Food & Wine Festival.

More, please

• The teams behind new whiskey bar Goodwater and Melbourne institution Black Pearl, which is currently closed for renovations, are joining forces this Monday March 18 from 5pm to 11pm for a St Patrick’s Day (recovery) event. There’ll be duck nachos, cocktails from the Black Pearl team and free head and neck massages.

• Puccia (a sandwich bread made from pizza dough) is now on offer at Johnny’s Green Room from 1pm to 3pm on weekdays. The three different pucce are filled with fried calamari, rocket and tartare sauce; fresh buffalo mozzarella with heirloom tomatoes, basil and extra virgin olive oil; and mortadella, fresh buffalo mozzarella, pistachio pesto, fefferoni and basil.

• Gluttony, a play in three courses, in running at The Lincoln from Friday March 15 to Sunday March 24. The immersive play sees diners enjoy a meal prepared by chef Rob Kabboord while seated next to actors, watching a drama unfold. Tickets are available here.

As seen on the web

• How Crudites Became an Art Form – Alexa Brazilian for T Magazine