Cows in the Melbourne area won’t be celebrating, but it’s good news for the city’s carnivores – the folks behind Richmond’s American barbecue joint Meatmother have welcomed a second restaurant to the family. This new offspring is called Meatmaiden and has all the appealing characteristics of mum, only this time catering for the CBD crowd on Little Collins Street. It’s not much more than a year since Neil Hamblen and Nick Johnston opened up the first eatery, but their smoked grilled meats, craft beer and bourbon recipe has taken off to such an extent that a second place beckoned.
The Richmond original is a small shack-style number over two floors, but for ‘Maiden, the guys have headed underground to take over a basement spot. Meatmaiden plays on its naturally dark location with subtle lighting and choice of colour scheme. Blackened metal cages, black walls and dark tables give the place an alluring appeal, and highlights such as the illuminated stainless steel cocktail bar and lightbox graphics introduce some brightness to proceedings. Neil got the taste for this kind of food after a spell living in Texas, and you can expect authentic flavours from dishes such as the 20-hour smoked Rangers Valley Wagyu brisket. Yes please…
