By Jo Rittey


Smooth and creamy with a caramel flourish, everything about my flat white made from Wide Open Road beans was glorious. Which is probably to be expected really, given the fact that Wide Open Road’s Hootan Heydari and Jono Hill, both also of Heart Attack and Vine fame, have joined forces with long-time employee Mark Jacobson and Head chef Daniel Dobra to create newcomer, Bedford Street.


Bedford Street is perched on the corner of Bedford and Johnston Streets in Collingwood and feels kinda like a cottaged-up diner. Say what? Yes, well some places defy traditional description. It’s a simple fit out with high painted wooden old-school ceilings with lazily spinning vintage fans, wooden chairs, and native flower posies in vases. There is the possibility of sitting up at the bar and there are a couple of booths, not to mention a couple of waitstaff with American accents, which is maybe where the diner vibe comes into it.


And then there’s the menu. If fried chicken and waffles, maple syrup and Bourbon butter or Mac ‘n’ cheese pancakes with the option of bacon don’t scream diner, then I’m not really sure what does. These items have understandably quickly become a hit. But if you prefer a less ‘laden’ way to start the day, there are porridge, granola, crumpet options as well as an orange and miso cured ocean trout dish which is exceptionally flavoursome and light.


Breakfast and lunch are served until 3pm, then there’s a bridging bar food menu until 11pm and their innovative dinner menu is on from 6pm featuring such delights as wild boar meatloaf, duck liver cannoli with salted caramel and coffee and whole fried chook with gravy. Wow. Given I can’t even begin to imagine how some of those flavours go together, it looks like I’ll be back later in the day.


Bedford Street

11-13 Johnston Street, Collingwood



Jo is a French teacher, a freelance writer and needs good coffee to start her day. Armed with an exotic New Zealand accent and a winning (hopefully) smile, she likes nothing better than roaming the streets of the northside in search of new and old food-related wonders.




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