An Italian restaurant and butcher shop from the Frank and Supper dude

From the team behind staples Frank and Supper, this even-downtown-ier joint's nose-to-tail ethos is reflected in its tiled butcher shop vibe, hammered home by an open carvery that's going all old-school by breaking down "whole hogs and steers" delivered every Thursday, which the kitchen's turning into Italianate classics like homemade sausages, meatballs, and pastas. There're even plans to broadcast an online cooking channel where customers will "cook, eat, drink, and talk", so expect riveting insights like "nom nom nom slurp slurp slurp GODDAMN I BURNED MY FINGER!!".