Il Verde fires up in Brisbane’s tastiest new precinct | Gourmand and Gourmet

Il Verde fires up in Brisbane’s tastiest new precinct

There’s nothing we love more than hearing about not just one new restaurant, but a whole damn street full, and when one of those new openings is Italian restaurant Il Verde, well, we’re just about ready to buy an apartment above the place. King Street in Bowen Hills is the new wining and dining precinct everyone is talking about, and Il Verde is the latest in a string of delicious openings to hit the strip. Dishing up traditional Italian fare with a creative modern twist, they’ve got the team from Gino’s behind them, a Brisbane staple that’s been on the scene for over 30 years, so you know they’re no impastas when it comes to good food! ilverde-italian-restaurant-brisbane-2Take a seat in one of the leather booths, or outside on the airy patio, and get ready to eat your way to a food baby, with a menu of pizzas, pastas, risottos and scrumptious mains to choose from. Start with saffron and fontina arancini so cheesy you’ll be ordering seconds, crunchy polenta chips and crisp calamari, and be sure to try one of the signature green Il Verde spritz – the venue name means ‘the green’ in Italian and they’ve embraced it in more ways than one! il-verde-italian-restaurant-3The rest of the menu, featuring plenty of locally sourced and seasonal ingredients, offers up choices like the chargrilled lamb cutlets with gremolata, creamy orecchiette with pork sausage, cheese and pancetta, spicy seafood spaghetti con gamberetti and a four cheese gnocchi. Prefer your carbs in pizza form? Share (or don’t) a wood-fired pizza like the traditional Napoletana, or wagyu beef bresaola and rocket topped pizza bresaola. Of course, no Italian meal is complete without dessert, so make sure you save room for the panna cotta, tiramisu, or Nutella mousse filled cannoli. Green with envy over the Italian feast waiting at Il Verde? You’ll find them at 2 King Street, Bowen Hills (near the Brisbane Showgrounds), open 7 days a week for lunch and dinner. Words by Ranyhyn Akui Images by Judit Losh