Some 10,000+ miles (16,000 kilometers) away from TabletopJournal offices lies a city – Hobart, Tasmania – that has an interesting restaurant built upon the idea of offering its guests fresh, locally grown foods and wines with “personality”.
Well, we think it is Garagistes that actually has the personality and that brand personality is reflected in its choice of tabletop. Simple, straightforward – like its menu…like its ambience – is how we might describe the tabletop at Garagistes. Like the locally foraged greens and more on its menu and the small micro vineyards on their wine list, Garagistes takes an low-key, honest approach to their tabletop with a pottery-like dinnerware and glassware that remains true to its mission of bringing their guests great wines that are fresh and alive. Fresh, local, and a sense of personality permeates the experience at Garagistes. There’s lots of reasons to smile at Garagistes in Hobart. All that you can see at Garagistes continues to support our idea that tabletop should be another extension of the personality of the restaurant….a compliment to the overall guest experience…..and a supporting character in the theater of dining taking place. Guests certainly don’t come to restaurants for the tabletop. But, they also are not coming for mere sustenance. Whether it is a great burger joint…..a great coffee shop….or, Garagistes in Hobart…..we believe guests are coming for a great dining experience and tabletop simply plays a (sometimes large) supporting role. At Garagistes, a partnership between Luke Burgess, co-owner Katrina Birchmeier and sommelier Kirk Richardson, the menu showcases organic and seasonal Tasmanian produce with a heavy emphasis on organic and biodynamic wines from small, often local winemakers. And, a great tabletop – perfectly chosen. Here’s what one review of Garagistes had to say:
“Garagistes may just be the most exciting restaurant in all of Hobart. It is an amalgamation of different culinary ideas that combine to create something truly unique. The restaurant is part Slow Food movement, part Japanese and part naturalist, yet still manages to be wholly Tasmanian.”
Sounds like just the place we’d like to stop by and settle in for that extended evening of great wine and food.
Nicely Done.
