Sazeracs and smoked brisket: Le Bon Ton


Le Bon Ton

51 Gipps Street, Collingwood

If Sazeracs and smoked brisket until the small hours of the morning sounds like your ideal staffies session, then Le Bon Ton is your ideal bar.

Brothers Mick and Will Balleau, owners of Richmond’s Chingon, opened their idea of a Southern-style smokehouse, absinthe salon and oyster room on Gipps Street in Collingwood. They’ve drawn on New Orleans for inspiration, with the food mining the rich flavours of the American south, from the Texas-style smoked brisket to oysters and Louisiana-style crab cakes. Evan Stanley (The Black Pearl) is taking charge of the drinks: you can take your pick of Sazerac styles, made either with rye, cognac, or combining the two in the New York style.

And it’s open until very late: to 1am Tuesday through Thursday, the Friday and Saturday good times keep rolling ’til 6am.


No Comments Yet

Leave a Reply

Your email address will not be published.