Revamp gives our Miss a lift
With a few cosmetic changes, this New Farm favourite is ready for another four years, at least
Iwas speaking with a local restaurateur the other day who estimated the average lifespan of an eatery these days was just four years. That’s four years until the concept needed to be redeveloped or the entire fit-out required refurbishment and reinvestment to encourage customers to keep returning.
The reason for the short time-frame, he believed, was our shrinking attention spans.
But science has shown it’s not that our attention spans are shrinking, per se, it’s just that we now have more factors than ever competing for it – and that includes eateries.
In 2007 Australia had just over 15,000 restaurants, cafes and caterers, by last year that number had soared to more than 45,000. That’s a lot of foodie haunts trying to tempt us.
So if the restaurateur is right with his fouryear prediction, then New Farm cafe Miss Jones has picked the perfect time for a refresh.
After opening in 2017 along busy Brunswick St, the eatery has undergone a mini makeover.
A bold red wall has been installed along the back, grabbing the eye of passers-by, the artwork has changed, including swapping out the glowing neon “Excuse me, Miss” sign in favour of a simple, red, tenebrous option, and the previously grey counter has been panelled with pale pink tiles. There’s also been some minor changes to the furniture and a few plants added, keeping the cafe on brand but giving it fresh appeal – perhaps for the next four years.
As well as the new look comes a new menu. Like the decor, the changes are subtle rather than drastic – simply updating the list of modern classics
Miss Jones has become known for.
Method
Heat a large frying pan over medium-high heat. Add the chorizo, garlic and oregano. Cook, stirring occasionally, for 5 minutes or until golden. Remove from pan.
Add oil, cauliflower and pepper to the frying pan and cook for 8 minutes or until cauliflower has softened and is just starting to brown. Return the chorizo mixture back to the pan and stir to combine. Add the tomato and stock. Reduce heat and simmer rapidly for 5 minutes.
Spoon the bolognese over the zucchini noodles and warm pasta. Serve with a sprinkling of parmesan and a piece of fresh mozzarella.