Crumb Street’s smokin’ hot success story
IRETURNED from eating around New Orleans and Mexico over the New Year only to find that their food had arrived in Hobart before me in the form of the Taco Taco food van and the Mex- Tex Creole smokehouse, Crumb Street Kitchen. First, a disclaimer. While I loved the street tacos in Mexico, I was far less enamoured of the smoky, slow- cooked, pulled pork, beef and ribs that dominated the restaurant menus and fast foods of New Orleans.
Nor have I enjoyed most of the gummy, mushy, long- cooked and pulled- meat dishes that have insidiously crept onto several Hobart menus over the past year or so.
In addition, my food experiences in the US generally reinforced my distaste for the growing Americanisation of Australia’s food culture.
So, it’s fair to say that I came to Crumb carrying quite a bit of baggage.
But – and it pleases me to be able to write that ‘ but’ – the food is much better than anything I tried in New Orleans.
The meats are juicier, their smokiness more restrained, the spiced rubs are so much more flavoursome and balanced, and their sauces and accompaniments aren’t bad either.
Even more impressive is the sheer energy, the ingenuity and wonderful laid- back, let’shave- a- go attitude of the young owners, Sian King and Zac Shearer, and the story behind what has proved nothing less than a Hobart phenomenon.
They’re both hospitality veterans but, after a prolonged illness, they spent their last $ 200 on a commercial batch of flour, yeast and salt and started making luncheon rolls for a local tavern.