Burnt Ends


Helmed by Australian chef David Pynt, this new 18-seater grill dishes out items like the Burnt Ends Sanger ($20), a brioche bun filled with pulled pork, and the unusual smoked quail eggs ($6). The food is cooked on three bespoke metal grills and a custom-made brick and ceramic oven. Even their desserts incorporate smoked flavors, with creations such as the smoked ice-cream with wild hibiscus ($10). To drink, there are beers such as Hitachino Nest Red Rice Ale ($16) and a decent selection of wines (from $15/glass, $78/bottle).

Eat this at Burnt Ends: Smoked quail eggs. It’s one of I-S Magazine’s 50 things to eat before you die (2013).