Hired Belly, Tim Pawsey, heads to chef Robert Clark's new venture on Main Street, the Fish Counter and praises the "part sustainable fishmonger, part no-nonsense diner" serving up "only fish or shellfish that's available in season, and—obviously—avoid anything that's not sustainable." Over at Sherman's Food Adventures, Sherman investigates the all-you-can-stuff-into-a-small-bowl joint, Warrior Grill at the Strawberry Hill shopping centre and deems it "a hit in my books with fresh food and fresh cooking at reasonable prices."
In Chinatown, Alexandra Gill chows down at the Dunlevy SnackBar and finds "a late-night spot that does not really get going until 9 p.m., when the DJs arrive to spin their vinyl." Food is "a medley of Asian-inspired small plates for sharing...The steamed buns, à la Momofuku, are the standout. ...finger-licking delicious and a good deal for $5 apiece." Only the uncomfortable benches draw the traditional Gill knife.