Bar & Bites: Cocktails, cans and burnouts at Deadbeat, a new hair metal-inspired dive bar in the city

Baptised with a Harley-Davidson bikie burnout earlier this month, new city venue Deadbeat takes a lowbrow approach to raise the bar. The hair metal-inspired cocktail and can bar is the brainchild of operations manager Adrian “Adi” Ruiz, a veteran of Baxter Inn, Rockpool Bar & Grill Sydney, Mona, Black Pearl and his own Sydney shingle bar Bulletin Place. Award-winning venue manager Benjamin Thomson, meanwhile, has shaken and stirred at The Beaufort, The Rechabite and, most recently, Margot’s. The tucker at Deadbeat is also a throwback: think French onion toasties and jalapeno-loaded potato gems, washed down with garish cocktails and craft beers. Follow the red neon sign off Murray Street in the CBD to find the 140-capacity glam-rock dive tucked away behind Pirate Life Perth. Deadbeat is open Wednesday to Saturday, 4pm till late. RIZZ RETURNS AT THE BRIZZ A few weeks back, Bar & Bites’ alter ego reviewed The Brisbane Hotel. He was rather chuffed to discover a perennial pub institution was on the way to recapturing its glory days, however the idiot reported that the Prendiville Group were custodians of said venue. This is not the case. After seemingly exiting the Perth pub game when Australian Venue Co. made them an offer they couldn’t refuse and acquired seven of their venues, including Durty Nelly’s, Market Grounds, Bassendean Hotel and Galway Hooker, ARK Group re-entered the chat and purchased the Brizzie last year. ARK Group chief Adam Kapinkoff has assembled a storied team including Mark Patterson, who managed the joint for a decade back when the beer garden did that frog in a sock thing. Former Bartender magazine bar manager of the year, Patterson even planted some of the palm trees that provide such wonderful shade in the beer garden. Kapinkoff revealed to B&B that he’s in the (slow) process of snaring around 300sqm of the right of way and neighbouring carpark from the City of Vincent with the long-term plan to renovate the hotel and install a playground. Given the recent influx of families in the area, you’d have to think that’s a winning plan. ALTOBERFEST IN APRIL Why wait until late September to celebrate German-inspired beers when you can throw a party in April? Otherside Brewing Co. presents Altoberfest, a three-day alternative Oktoberfest, at its Myaree brewhouse from April 4 to 6. There will be traditional festbiers and lagerbiers, plus a sausage sizzle, homemade pretzels and live entertainment. No tickets are required but tables may be booked. REVEAL YOUR SAUCES My search for a hot sauce to replace US-made Huy Fong’s Rooster brand Sriracha is heating up. B&B paid a visit to local grocer Talard Thai, where the owner recommended a 750ml bottle of Shark brand Sriracha over “new generation” sauces in more convenient squeezy bottles. She said Huy Fong based their condiment on Shark. The sauce was road-tested on a fried egg and, while it had a decent level of spice and vinegar, the consistency was too runny. Thankfully, spice-loving readers have been in touch with suggestions of other Thai-made chilli sauces, which I will attempt to, ahem, source. The hunt continues!