Bootleg Meatballs

Absolutely brilliant! I have to boast about this place… being a Portland resident, this place belongs in any hip hop loving, food loving hip and happening demographic location. The food was simplistic but diverse. Flavorful and easy to consume, and consume I did. Highly recommend the beet salad, fried pickles and any of the meatball combos… get wild.
If you want to start another location across the pacific back in Portland Oregon… let me know! I want to be the first in the door.

I ate here last night and am still mixed on how to rate this place. If I’m comparing it to all other restaurants in Sydney, I’d give it a lower rating. But if I’m rating it one how they market themselves, I might give it a slightly higher rating.
Anyway, went here on a Saturday at 5 and the place was empty the entire hour we were there. Basically, you get to create your own dish, by choosing the type of meatball you want, what sauce you want, how you want it presented (pasta, polenta, sliders, etc) and was additional toppings you’d like.
I was with my boyfriend and his cousin so I think we had a good sampling of food. He ordered the chicken meatballs with the kale pesto on penne with goat cheese, she ordered the beef meatballs with Napoli sauce on penne with Parmesan crisps, and I ordered the pork meatballs with Napoli sauce on slider buns with provolone. There were lots of things I wanted to try, but if you want make a good pork meatball in tomato sauce presented like a meatball sub then you aren’t worth going back for.
Overall if say I’m torn. I think both my boyfriend and his cousin had good meals, but I wasn’t raving about it. I would recommend pork and beef over chicken though.
As far as mine went, it was pretty good. My only suggestion would be to use sliced provolone instead of little provolone pieces. I was cheese melted all over that meatball and it just wasn’t delivered.
My other issue is the pricing. It was 76 dollars for the above and a glass of wine and a coke. I actually wanted to experiment with other flavours, but considering each add on will cost you two dollars more, I got hesitant.
I’m ending up with 4 stars because they do deliver what they market themselves as. I would just probably go back if I was craving meatballs or someone else really wanted to go.

The fusili mushroom truflfle pasta was outrageously good. Nice relaxed vibe and friendly staff.

Came here about a year ago and although I had heard some amazing things about this little pop up bar, I can’t say I was overly impressed. Sure, the food was decent and very tasty (meatballs were amazing), but I may have had thoughts of grandeur going in and, unfortunately, left with a little more than a ‘well it was lovely but should have gone up the road for something a little more substantial’.
The wine list was extensive enough with plenty from Italy (which is always a nice touch). Great little intimate spot for a quick drink or two before a night out.

Bootleg is a real find and ideal if you are looking for good food, excellent wine and good service. I took two different groups there recently and without exception their views were positive. The chef is a great experimenter so consider the specials carefully. He had done smoked brisket for entrée whilst we were there and this was just so good.
Bootleg is a well kept secret but a rewarding experience which we, at least, are keen to repeat during visits to Sydney

Bootleg Bar + Italian food is a cute and cosy 50s style Italian bistro, located on popular Victoria Street in Potts Point. The restaurant is dimly lit, with retro style banquette seating, an impressive collection of old school ‘boom boxes’, tables placed closely together, a blackboard menu and, of course, a bar. It has an intimate American modern 50s feel.
The service is friendly, but I come here for the food. In fact, I come here for one dish. Fusilli with wild mushrooms, sage, cream and truffle. Oh my! That’s not to say there aren’t other fabulous dishes on the menu, believe me, I’ve tried my fair share and it’s all good, however, this mushroom fusilli is a dish I find myself dreaming about, and one I find myself returning to time and time again. Please don’t ever take it off the menu!
Mr E and I arrive this Friday evening and, the place is buzzing. We are escorted to our table, and we settle back and enjoy the welcoming neighbourhood vibe. Just for something different, I order the Mushroom Fusilli. Mr E chooses the Penne with creamy pomodoro sauce, grilled eggplant, fresh mozzarella and basil.
The menu is simple style Italian, featuring entrees, pastas, mains and desserts, and there are always a few specials on the blackboard menu. There is also a bar food menu, should you be looking just for nibbles and a glass of wine. The wine list has an array of Australian, New Zealand and European wines to choose from, and they’re reasonably priced. They also offer a brunch menu, complete with breakfast cocktails, should you feel the need to do it all over again the next day.
This is exceptional quality food and service, at very reasonable prices, served until late, and this is why I keep returning. It’s why you’ll keep returning too.

Found this place on Unilocal and the good reviews before us didn’t disappoint! Great food, drink, setting and even better service. Fully recommend and well worth a revisit.

I am embarrassed to admit that I had to loosen my belt buckle a notch as I left Bootleg (but, as this is King Cross, I am sure mine wasn’t the only belt buckle being undone in the vicinity).
This minor mortification was a small price to pay for an amazing four-​course feast. Really, I should have seen it coming from the moment we ordered succulent fried chicken as an entrée. Throw in soft Arancini balls, homemade fusilli with truffle oil and individual banoffee pies, and clearly I am lucky the seams of my dress didn’t just spontaneously split. We were also treated to an experimental desert — upside-​down pumpkin pie. Hopefully this dish makes it to the menu, because the mix of creamy pumpkin, cinnamon and toffee flavours is something special.
Bootleg is dark and cosy, the perfect place to grab a cocktail or enjoy a feast. The waiters are friendly and helpful, always ready with a recommendation, quick to top up your wine glass.
I can’t wait to go back.

BOOM!
I just wanted to start with that, its got nothing to do with Bootleg, so lets get into it.
Ok Bootleg I love you. Its plain and simply you see. I love the deck out the pictures on the walls the fact you have booth seating, you can sit at the bar, theres a few old Ghetto Blasters. You sealedthe deal with an awesome cup of coffee and the fact you serve booze at breakfast… I never did it! and it seems you have stopped your breakfast trading which is a shame!
Bootleg its cool, its comfortably and I want to be in it.
BOOM!

New York meets Potts Point in this ‘sleek as’ modern Italian newbie… a short stroll from Soho. Dark and moody atmos scattered with t-​lights inside a sleek industrial fit out complete with cool vintage prints and oversized light globes dangling from the ceiling. Pull up a pew at the bar, grab a table, or slide into a curvaceous black booth — there are only two so expect some competition. If it’s busy, head across the road to Jimmy Liks for a quick cocktail and they’ll call you when your table’s up. Drink the Sicilian Nero Devola — rich, velvety and so good you wish it was a magic never ending bottle. Arancini with provolone cheese on a rich caramelised tomato base leaves any other ‘rice ball’ you’ve ever had for dead. These little blobs of bliss are made to order… fresh as it gets… just make sure you order enough to go round or it could get ugly. Also kick off with the calamari — light as air — served with lemon, aioli and rocket. The giant meatball is a must for meat lovers, but the superstar of this show is the house made fusilli with wild mushroom, truffle, cream and crispy sage. Good as it sounds and indulgent as it is addictive. Super rich and generous so share it between two or you may need a forklift to get you outa here. My affogato addict co-​diner rates Bootleg’s as the best ever. If you dig Italian, get here pronto.