Artisan Focacceria

230 Palmer Street, Darlinghurst
Monday to Friday, 7:30am - 3:30pm; Saturdays, 8:30am - 3:00pm

It's strange that, despite my (what I thought was an) avoidance of 'Italian' food in Sydney, we have been predominately reviewing places which specialise in Italian cuisine. This is a problem and I now realise that my dislike for the said cuisine outside my own home is reasonably unfounded. The primary reason I resent having Italian food at restaurants or cafés other than those I trust is the blatant disregard for authenticity. Too much, in this town, is a toasted sandwich deemed a "focaccia", packet spaghetti and melted Kraft cheese termed "fettucine carbonara", and Dominoes seen as a "pizza". Urgh. Many so-called 'cooks' lie and cheat.

So I thank the merry immortals that places like Artisan Focacceria exist. This is what every food house should be aiming to be. No exceptions. I have learnt, say, within the past couple of years, that anything with the word 'artisan' somewhere in their name or slogan (I am looking at you Sonoma, you bewitching bastards) will probably transcend anything you've ever known.
The authenticity part probably comes down to the fact that the owners are actually Italian. This helps! Despite the enticing menu that reaches from floor to ceiling we shall start with the cawfee. This place has apparently been the stepping stone to many great baristas that abound in Sydney. The coffee here is somewhat of the fantastic. Do not deny! A smooth blend coupled with baristas who know what they want from their shots, I can totally deal with having my macchiato here.
Now: the foccacias of artisanery. Are these people actually serious?! Home-made salami, artichoke, shaved parmesan, vine-ripened tomato, provolone, basil mayonnaise, asiago, baby spinach, olives, crumbed chicken breast, prosciutto, and home-preserved eggplant. If any of these ingredients sound good in combination on some fun-lovin' foccacia then you must come here. Note that the fillings can also be chosen to come wrapped in Turkish bread and panini at request. They usually have recommendations for which breadness for what ripieno, and the Panini con Zucca e Ricotta - read: roasted pumpkin, ricotta, figs and walnuts - goes perfectly with the sourdough roll it is paired with. Mmm. Figs. With all this said and done, the Foccacia con Maile is the absolute stand-out for me. Slow roasted shoulder of pork, rocket, lemon and green chilli. Need I say more?! By the amount I told of the rave party in my mouth with each bite of this incredible concoction, a friend of the vegetarian kind who accompanied us even had to have one (maybe even two?!) bite/s to try. I think even she was slightly saddened by her practical ethics long lived by with the taste of nectar so sweet...

I am sure that there is some sort of religion behind this place and I am willing and ready to join.


Edit: Excuse the quality of the photos posted. I think I may have been a little excited about the eating of this goodness and subsequently got a severe bout of 'shivering with anticipation'. You people must understand how hard it is to get decent camera shots for this blag whilst:
a/ not looking like a completely obsessed fool (probably too late with the face);
b/ not totally forgetting that devouring edibles before shots doesn't really work for visuals on a food blog; and,
c/ not passing out from the utter insanity of some foodhouses and the willingness to (often) kill for the comestibles they serve.
Just sayin'.