Comments on: Café Review – The Kick Inside, Erskineville (now closed) http://www.corridorkitchen.com/2011/02/the-kick-inside-erskineville/ Necessity is the mother of invention. Fri, 24 Apr 2015 10:37:01 +0000 hourly 1 https://wordpress.org/?v=4.0.38 By: Review: The Kick Inside « Lateral Eating http://www.corridorkitchen.com/2011/02/the-kick-inside-erskineville/#comment-1599 Wed, 06 Jul 2011 21:05:37 +0000 http://www.corridorkitchen.com/?p=944#comment-1599 […] week was The Kick Inside’s turn. I had read a review of the place in this cool blog written from a barista perspective and it sounded like a great place for Sunday lunch. Neil, Andrey and I grabbed a table in the tiny […]

]]> By: Lau http://www.corridorkitchen.com/2011/02/the-kick-inside-erskineville/#comment-1582 Sun, 03 Jul 2011 04:37:08 +0000 http://www.corridorkitchen.com/?p=944#comment-1582 Good tip! However these days I find even a dry cap too milky…

]]> By: Nico http://www.corridorkitchen.com/2011/02/the-kick-inside-erskineville/#comment-1560 Mon, 27 Jun 2011 15:11:47 +0000 http://www.corridorkitchen.com/?p=944#comment-1560 The Kick Inside is one reason (of many) I love Erskineville.

Regarding the cap – try asking for a dry cappuccino?

]]> By: Lau http://www.corridorkitchen.com/2011/02/the-kick-inside-erskineville/#comment-175 Thu, 24 Feb 2011 22:44:00 +0000 http://www.corridorkitchen.com/?p=944#comment-175 Me too. I guess the thing is when there are so many great places out there you just keep going back to the ones you know are excellent- old habits die hard. Sometimes I think I’m too scared to take the risk of trying a new place, to avoid dissapointment. But I am resolved to check out those places that I’ve always wanted to try. Now, if I can only remember them…

]]> By: Lau http://www.corridorkitchen.com/2011/02/the-kick-inside-erskineville/#comment-168 Tue, 22 Feb 2011 22:07:39 +0000 http://www.corridorkitchen.com/?p=944#comment-168 It’s always been the strived-for ratio as far as I know, of course you don’t always get there. But there should be froth, that much is for sure. I’ve been served enough choc-topped flat whites to last me a lifetime.

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