Firedoor Restaurant

Chef Lennox Hastie is a freak, in a good way. He worked at Etxebarri in northern Spain, where he honed his skills in wood fire cooking. He changes his selection—of beef, vegetables, and seafood, as well as the woods over which they’re charred—every day. So he might have one piece of fish over cherry wood and another over apple wood, or a mix of both. Firedoor often brings in really small boutique wines that you’ll rarely find in bottle shops or at other restaurants. It’s a mix of Australian and international, but they have some Aussie gems like rising stars at the vanguard of the natural wine scene.