Meegan Hart Wins League Championship with Pro Team Olympias Neapolis February 27 BOULDER — Former Buff Megan Hart became a league champion this past week with her pro club team The team is now back-to-back league champions after also claiming the 2023 title Hart had a very successful collegiate career in Boulder Her .350 hit percentage in her four-year career is the all-time program record which broke the previous record of .334 set by Naghede Abu The Buffs currently boast 10 players who are currently on a pro roster, most recently Skyy Howard who joined CSO Voluntari Hart became the 21st CU player following the 2022 season Metrics details We report in this paper the muography of an archaeological site located in the highly populated “Sanità” district in the center of Naples Several detectors capable of detecting muons - high energy charged particles produced by cosmic rays in the upper layers of atmosphere - were installed underground at the depth of 18 m to measure the muon flux over several weeks By measuring the differential flux with our detectors in a wide angular range we have produced a radiographic image of the upper layers Despite the architectural complexity of the site we have clearly observed the known structures as well as a few unknown ones One of the observed new structures is compatible with the existence of a hidden (a) Fragments of Greek burial chambers and (b) Ipogeo dei Melograni decorated with fruits frescoes along the walls (c) Togati - fragment of a high relief with a funeral farewell scene (d) chamber 8 in Fig. 11 with remains of frescoes on the North wall described by Neapolitan archaeologist Michele Ruggiero in 1888. (a) Emulsion detector VP2 while taking data installed underground in the U15 “Chianca” room at 18 m depth. (b) Emulsion plates sealed inside protective envelopes.(c) Emulsion detector VP1 taking data in parallel in a different position inside the same cellar. The total sensitive area of each detector is 1500$~cm^2$. Yellow and purple cones indicate the location and orientation of the two detectors VP1 and VP2 (Satellite imagery: Google $\copyright$2022 Imagery date 7/29/2020) We have used a detector based on the nuclear emulsion technology 10 featuring the highest spatial resolution in measuring ionizing particle tracks Nuclear emulsion is composed of tiny silver bromide crystals immersed in a gelatin binder The crystals act as sensors that are activated by the ionization loss of a passing-through charged particle The activated state of the crystals is preserved until the emulsion film is chemically developed The formed tracks are visible at fully automated optical microscopes where their position and direction are measured (a) 3D view of the site with the four inferred reference points $x_1$ to $x_4$ reported as green spheres (b,c) are the zoomed view of the region of interest as seen from the two detectors Black triangles present the projections on the muography image of the 3D points $x_1$ to $x_4$ The modules were kept horizontally for 28 days in the period March 10 to April 7 2018 inside the so-called “Chianca” underground room a cellar used in XIX century for ham aging at a depth of about 18 m below the street level At the end of the exposure the piles were disassembled and the films were kept in a different order during their transportation Emulsion films register all the charged particles crossing the sensitive layers until they are developed In a single emulsion plate tracks registered during the exposure period cannot be distinguished from those integrated elsewhere we typically use a stack of two or more emulsion films placed in a given order and the pattern matching procedure to identify those tracks integrated during the exposure This procedure shows a purity higher than 95% All emulsions were developed in Naples next day after the detector extraction Normally two consecutive plates are sufficient for unambiguous reconstruction In this experiment stacks of four films were divided in two doublets Each doublet was independently analysed in one of the two scanning laboratories equipped with high performance scanning systems: Naples (Italy) and Nagoya (Japan) Both the scanning and analysis chains applied in two laboratories were independent confirming the high quality of both processing To distinguish between these two analysis chains hereafter we refer to AnalysisI and AnalysisJ for Naples and Nagoya As it is the case for medical X-ray radiography where the recognition of anomalies relies on the precise knowledge of the body structure also for the muon radiography the recognition of hidden hollow structures requires a 3D model of the known structures This is particularly important in the investigation of such a complex and multi-layer environment of the underground structure of Naples There are stairs and cisterns spanned from the depth of 20 m up to the surface level; the historical layer is at the depth of $8\div 12$ m; concrete basements of the buildings are rising up from the depth of about 6 m; cellars street level structures and the buildings themselves have to be described in the model This 3D model of the site was introduced in a Geant4 based simulation to describe the particle propagation through matter and produce the expected muon flux at the detector This procedure is described in detail in the “Methods” Section These plots provide a view of the site similar to that one could take with a camera installed at the same location of our detectors if rocks were partially opaque to the visible light the opacity being proportional to the rock density The color scale shows the amplitude of the flux ratio: the green color (ratio approximately equal to 1) indicates a muon flux compatible with the hypothesis of no-cavity in the given angular bin while a yellow-red color shows an excess due to cavities intercepted by the particles coming from those directions The images of the most relevant underground structures are clearly visible here and are marked with corresponding identifiers Black dashed contours are projections of the 3D lines indicating the shapes of some structures: U5 one can clearly see the very close similarities of most of the structure shapes such as U5 Not all regions show a perfect correspondence between data and expectations due to some missing details such as the density variation in the underground layers and the wastewater network under the street The most important missing details are load-bearing walls and the concrete foundations of buildings These details contribute to the suppression of the muon flux especially in the low angle region within 10 degrees from the vertical direction the VP2 happens to be below the load-bearing wall of the building and this is clearly visible in the plots (e f) where the hardly suppressed region in the center is highlighted by a dashed grey ellipse “W1” and the other one with $x_3$ and $x_4$ due to the shadow effect of the load-bearing wall of the building located just above VP2 The comparison between the measured and expected muon flux shown in Figs. 5 and 7 provides the evidence for a new empty structure and allows to estimate its size and position Since the statistics in the simulation was one order of magnitude higher than in the data In the anomaly region highlighted on the profile plots the excess is clear on all profiles and cannot be explained by the statistical uncertainty Thanks to the high statistical significance of each bin we can observe clearly the shape of the structures on the 2d distributions a very good agreement is in general visible which supports a good description of the existing structures The observed deviations of data plots from simulated ones reflect the difference in terms of shape and/or material density between the real site structure and the 3D-model used for the simulation The excess in the simulation is clearly attributed to the shadow effect of the building walls missing in the model There is another excess region in the data possibly due another unknown cavity which is less evident and revealed only in one projection not sufficient for a 3D position estimation The anomaly location is consistent with the existence of a burial chamber, denoted as number 3 in Fig. 1 likely to be partially filled with alluvial material The size of this empty region is expected to be $2\div 3.5$ m The anomaly is clearly visible and its location is well-defined The projection to the muography space tends to distort rectangular shapes thus indicating a structure of anthropogenic origin From the comparison of data with the expectations in all the other angular regions in Fig. 5 one can observe in general a very good agreement there are regions where differences between data and simulation are visible These differences can be attributed to the accuracy of the simulation model No structural model of the nearby buildings basements or other massive elements is available The empty space is described with a null density while the rock with the constant value of 2.0 g/cm$^3$ This is a rough approximation as some underground regions are dominated by volcanic tuff others by diluvial material while buildings basements are made of concrete The actual density of these materials ranges between 1.4 and 2.4 g/cm$^3$ Not all empty underground spaces are described in our model It is also possible that some cellars of nearby buildings are missing from the model even though they lie within the acceptance region of the detectors The reconstruction accuracy of the observed cavity could in principle improve by taking images from different angles the difficulty lies in the accessible sites for detector installations which are extremely limited in situ The imaging of the site reported in this paper can thus be considered an optimal one from hardware to software tools and track reconstruction algorithms the final detection efficiency is similar and the angular distribution of muon tracks are fully compatible Emulsion films register all charged particles passing through it the particle flux of muons crossing any flat surface decrease with the $\theta$ angle as $F_0 \cos \theta$ where $F_0$ is the flux orthogonal to the surface ($\theta =0$) Since $\theta$ regions close to $\pi /2$ (parallel to plate) show low significance due to the geometrical acceptance upper limits on the $\theta$ range are normally applied in tracking algorithms to reduce the processing time which is typically proportional to the solid angle This limit is set at $\tan \theta \le 0.8$ (round cut) for AnalysisI and $(\tan \theta _x \le 1.2) \& (\tan \theta _x \le 1.2)$ (square cut) for AnalysisJ The two analyses differ also in the bin size of the angular histograms a bi-dimensional squared bin with 0.01 bin size in the tangent space is used followed by a smoothing of the resulting histograms The smoothing procedure is equivalent to a low-pass filtering with a $3\times 3$ core as used in image or signal processing to emphasise weak and wide signals: this first allowed to detect the cavity the approach without smoothing does not introduce any distortion: sharp details such as wall shadows or room angles retain their original shape Bin size selection depends also on the statistics significantly larger than the angular resolution quoted above the statistics integrated in each bin is still sufficient: bins contained between 100 and 500 entries in the peripheral ($\tan \theta = 0.8$) and in the central ($\tan \theta = 0)$) regions The total accumulated statistics for each detector is 5 and 7 millions of tracks in the AnalysisI and in the AnalysisJ correspondingly in 28 days of exposure used for the presentation of muography data we have adopted the projected angular slopes of reconstructed muon tracks $\tan \theta _x$ versus $\tan \theta _y$ similar to the perspective projection used in conventional photographs the topology of the structures is approximately conserved and the comparison with an orthogonal site map becomes straightforward the binning inequality leads to a statistical suppression in the large $\theta$ regions due to the solid angle effect proportional to $1/cos^2\theta$ This may makes the interpretation of results more difficult in those regions without normalization The uncertainty estimated by the above procedure is of 0.5 m in XY and 1.2 m in Z coordinate Muons are charged particles mostly produced by the decay of pions copiously produced in the interaction of high-energy cosmic rays (mainly protons) with the nucleons contained in the upper layers of the Earth atmosphere The flux at the sea level is approximately uniform and constant with small time and coordinate dependent variations These variations affects mainly the low-momentum part of the spectrum which does not impact our measurements because they do not reach our detector anyway where the relative excess in the flux caused by underground cavities and foreground buildings is clearly seen This plot could be interpreted as a kind of picture of the internal structure where empty volumes appears in a yellow-red color while dense volumes in a green–blue one The adopted normalization corrects binning-related $\theta$ dependencies and improves the sensitivity to deviations of the muon flux from its mean value The datasets used and/or analyzed during the current study available from the corresponding author on reasonable request Development of an emulsion imaging system for cosmic-ray muon radiography to explore the internal structure of a volcano Tioukov, V. et al. First muography of Stromboli volcano. Sci. Rep. 9, 6695. https://doi.org/10.1038/s41598-019-43131-8 (2019) Oláh, L., Tanaka, H. K. M. & Hamar, G. Muographic monitoring of hydrogeomorphic changes induced by post-eruptive lahars and erosion of sakurajima volcano. Sci. Rep.https://doi.org/10.1038/s41598-017-01277-3 (2021) Saracino, G. et al. Imaging of underground cavities with cosmic-ray muons from observations at mt. echia (naples). Sci. Rep. 7, 1181. https://doi.org/10.1038/s41598-017-01277-3 (2017) Cimmino, L. et al. 3d muography for the search of hidden cavities. Sci. Rep. 9, 2974. https://doi.org/10.1038/s41598-019-39682-5 (2019) Tanaka, H., Sumiya, K. & Oláh, L. Muography as a new tool to study the historic earthquakes recorded in ancient burial mounds. Geosci. Instrum. Method. Data Syst.https://doi.org/10.5194/gi-9-357-2020 (2020) Alvarez, L. W. et al. Search for hidden chambers in the pyramids. The structure of the Second Pyramid of Giza is determined by cosmic-ray absorption. Science 167, 832–839. https://doi.org/10.1126/science.167.3919.832 (1970) Morishima, K. et al. Discovery of a big void in khufu’s pyramid by observation of cosmic-ray muons. Nature 552, 386–390. https://doi.org/10.1038/nature24647 (2017) (eds.) Particle Physics Reference Library: Volume 2: Detectors for Particles and Radiation (Springer Nature Armenise, N. et al. High-speed particle tracking in nuclear emulsion by last-generation automatic microscopes. Nucl. Inst. Meth. A 551, 261–270. https://doi.org/10.1016/j.nima.2005.06.072 (2005) A new fast scanning system for the measurement of large angle tracks in nuclear emulsions Track reconstruction in the emulsion-lead target of the OPERA experiment using the ESS microscope Tioukov, V., Kreslo, I., Petukhov, Y. & Sirri, G. The FEDRA - framework for emulsion data reconstruction and analysis in the OPERA experiment. Nucl. Inst. Meth. A 559, 103–105. https://doi.org/10.1016/j.nima.2005.11.214 (2006) Alexandrov, A. et al. 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A.https://doi.org/10.1016/S0168-9002(03)01368-8 (2003) Google. https://www.google.com/maps accessed 22/06/2022 Download references We warmly thank Luca Lista who first introduced the authors to the Associazione Celanapoli with the idea of applying muon radiography to explore the archaeological site We also thank Giulio Saracino for useful discussions in the early stage of the work Production of nuclear emulsions and AnalysisJ was supported by the JST-SENTAN Program from the Japan Science and Technology Agency Japan and JSPS KAKENHI (grant JP18H03470 and JP21H05086) Università degli Studi di Napoli “Federico II” took care about the site logistics and archaeological issues; V.T conducted the 3D survey and prepared the digital model; K.M. contributed to the emulsion film development and handling; V.T. participated to emulsion scanning and data processing; V.G The authors declare no competing interests Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations Download citation DOI: https://doi.org/10.1038/s41598-023-32626-0 Anyone you share the following link with will be able to read this content: a shareable link is not currently available for this article Sign up for the Nature Briefing: AI and Robotics newsletter — what matters in AI and robotics research It’s a bustling Tuesday morning at Neapolis the new sister store to Pasquale’s Pizzeria Fridges are stocked with handmade pastas and carefully cut slices of prosciutto and mortadella are packaged for the first customers of the day tucked away in a neat corner behind a countertop stocked with baskets of freshly baked breads owner Pasquale Illiano is ready to start making the gelato After entering the local scene in 2015 with award-winning Neapolitan-style pizza certified by the Associazione Verace Pizza Napoletana at Pasquale’s Pizzeria Illiano expanded by opening Neapolis last October to offer an even wider variety of favorite foods from his beloved homeland The homemade gelato is a standout menu item giving Rhode Islanders a sweet taste of authentic Italy The process of making gelato is relatively simple but Illiano’s quality ingredients and attention to detail make it something special He learned the ropes at his first job in Naples working at a friend’s neighborhood gelateria in the early ’90s from almond orange biscotti to rum raisin with toasted pine nuts The air fills with the smell of pistachios hazelnut and vanilla as Illiano opens containers and prepares his workspace The dairy comes from Terra Firma Farm in Stonington and Illiano is adamant about shaking the milk first When the milk fat slightly separates in the bottle Illiano uses a popular Italian brand called PreGel which makes concentrated flavors without any additives or chemical preservatives Now the base ingredients are mixed with an immersion blender This step is the most important because it will determine the texture of the finished product Photography courtesy of Neapolis/Alex Bouthillier of Oyster Farm Productions “You have to take your time mixing ingredients because that’s what makes a smooth gelato,” Illiano says even a dairy-free sorbet (which is made with a water base instead of milk and cream) feels rich and silky in your mouth This machine is separated into two parts: a pasteurizer to gently warm the base and a batch freezer to shock the temperature back down The pasteurizer will bring the base temperature up to about 85 degrees While most American gelato is made with a cold base Illiano prefers the artisan method of warming the ingredients first “What makes a difference from one gelato place to another is how you work with the flavors,” Illiano says it’s the cream that jumps in your mouth With gelato you really get the flavor first.” After reaching 85 degrees in the pasteurizer the ingredients are transferred to the batch freezer which will cool to about negative-8 degrees Mixing blades in the batch freezer will also thicken the base the gelato is frozen overnight to reach a final temperature of about negative-30 degrees with a few artful swirls and turns of a spatula to make the sizable mound of gelato look presentable Since the gelato at Neapolis is created with all-natural ingredients You won’t find a backup supply in the freezer because of the gelato’s short shelf-life “Neapolis is the old name for Naples — it means ‘new city,’ ” says Illiano “Between here and the restaurant next door we’re trying to offer the authentic Italian experience.” The emporium imports many of its goods straight from the bel paese (that’s “beautiful country” in Italian) itself “We work with a lot of great importers,” says manager Adamo DeFelice We get it once a week from Italy; they’ll make it on a Wednesday More fresh imports include other cheeses like Parmesan and burrata veggies and specialty items like Nutella biscuits We bought a whole harvest,” says Illiano visitors can expect everything from sauces to fresh cut pasta Neapolis’ fridges also contain to-go meals that are prepared daily veal and pasta selections primed to pop in the oven for a quick dinner at home stop by the sandwich counter for pre-made or made-to-order cold cut options The emporium also plans to have online ordering available by Labor Day the possi- bilities don’t end with gelato everything is made in-house,” says Illiano And of course we do seasonal items like wheat pies for Easter and zeppole for St coffee connoisseurs can order an authentic espresso or cappuccino and bread heads can pick up a fresh loaf or two And if you’re looking to spoil someone in your life you can also select products from throughout the store to create a custom gift basket “It’s funny, people come in to get one thing and they’ll walk right past the shopping baskets we have, but then twenty minutes later they’ll come up to the register with an armful of products,” says DeFelice. “And every week we have something new,” adds Illiano. “It seems like people are digging it.” neapolisri.com The Limassol Municipality has issued warnings to 400 buildings for necessary repairs with 130 of them officially declared dangerous This announcement follows a recent incident in the Neapolis area where pieces of a fourth-floor balcony parapet fell to the ground the Municipality detailed its immediate response to the incident which included collaboration with the Police and Fire Service to secure the area and protect residents and passersby Municipal engineers conducted an on-site inspection to identify the cause of the collapse and issued instructions to mitigate further risks “It should be noted,” the statement stressed “that this building had previously been inspected and warning letters had been sent to all property owners and the Management Committee urging immediate repairs and maintenance.” The Municipality also announced its intention to address the issue with all relevant stakeholders to find a long-term solution to the problem Widespread Concerns Over Building SafetyRecent inspections have revealed significant concerns about building safety across the city 130 have been deemed dangerous by the municipal council 15 percent of property owners have already initiated repairs 25 percent have indicated plans to address the issues The Municipality’s actions are based on the Law on Roads and Buildings which empowers local authorities to take measures to eliminate hazards the Municipality is authorized to enter and evacuate dangerous buildings to address safety concerns When the Municipality undertakes repair work the law allows the Municipality to impose administrative fines of up to €20,000 and daily penalties of €200 on property owners who neglect repair orders the Municipality has so far refrained from enforcing penalties aiming instead to give property owners time to comply voluntarily The Municipality indicated that the matter would soon be reviewed by the City Council which is expected to recommend stricter enforcement measures including the imposition of fines and legal actions against non-compliant property owners the Municipality emphasized the need for comprehensive reforms to address the root causes of the problem One proposed solution is the introduction of a "Certificate of Suitability" to ensure that buildings meet safety standards the Municipality advocates for the formal establishment of management committees as legal entities tasked with addressing building maintenance issues It also stressed the importance of developing efficient mechanisms to recover repair costs from property owners to prevent delays in addressing hazards The Limassol Municipality has previously pushed for legislative updates to give local authorities stronger tools for managing building safety it insists that the legal framework must encourage a culture of safety making public welfare a shared priority for citizens and authorities alike “The legislation should ensure that safety is prioritized across the board,” the statement concluded “so that hazards are addressed before they escalate sparing the need for enforcement or punitive measures.” SOUTH KINGSTOWN — I came to Neapolis for the zeppole That includes the company of chef/proprietor Pasquale Illiano They are also evident on all the shelves and display cases At this Italian food emporium, most of the packaged products are imported He relishes telling customers about his exclusive line of jams and tomatoes grown in the rich soil by artisan farmers around Mount Vesuvius. He shares his culture with the display of handmade market scenes The presepio are Neopolitan creche scenes famous in the city The ones at Neapolis show four food dioramas They depict the food culture of Southern Italy with markets selling buffalo mozzarella Neapolis is a treasure of a market where fresh and natural foods are the rule Check it out: Bertucci's menu gets new pizzas and pastas from Food Network celebrity chef Also ready to take home is homemade gelato, Roman pizza artisan olive oil and freshly baked Italian pastries. This market was opened in 2020, in the space that originally was home to Pasquale's Pizzeria Napoletana, which he opened in 2015 When a larger space across the street was vacated by the closure of Shogun Steak & Seafood he made the move to grow the pizzeria to 100 seats with a full bar. Having a market and a pizzeria comes naturally to him. started cooking growing up in Naples with a little barbecue at his house He learned to brush the chicken while it cooked he got his first restaurant job and he loved it from the start Gail's Food Feed: It's all about pizza He came to the United States in 1995 to visit friends on Long Island He said he was in the right place at the right time when he was hired as cook in Virginia and was sponsored by the restaurant owner for U.S His next stop was a restaurant in Connecticut which led to Pasquale's first market in Westerly But he left that partnership to open his Wakefield pizzeria. In Johnston: Zeppole for all tastes at the Original Italian Bakery The accomplished pizzaiola not only has VPN certification from Associazione Vera Pizza Napoletana but he is also on the board of the association Among the desserts for sale at Neapolis is Pasquale's tiramisu and organic eggs and cream. It's a theme you hear over and over sfogliatelle and frolla are made by baker Amy Lauria They come with traditional pastry cream or ricotta That ricotta is a blend of cheeses from Connecticut It's rich and delicious and also found in the cannoli Order zeppole ahead or risk being disappointed hand-crafted with farm milk whenever possible And his mixture is always slow cooked before going into the ice cream maker Craving zeppole on St. Joseph's Day?: Try these 12 can't-miss bakeries There's a helpful staff ready to explain everything who some will remember from L'Artisan in Providence. What's that on the Roman pizza in the middle Neapolitan bacon - ciccioli - and potatoes They bring in bread from A&M Bronx Baking each day A long refrigerated case holds the cooked dinners such as the chicken Parmesan that holds two large There are many choices from lasagna and eggplant to chicken piccata and marsala and a pork tenderloin dish There are meatballs and veal dishes as well Takeout cocktails are here to stay: Here are some of the best in Rhode Island sauce and grated cheese to make a pizza at home bronze-cut varieties made with organic semolina ready to go home with one of his homemade sauces Pasquale carries unique wines from Southern Italy as well "I visit farmers and build relationships." His mission is to bring the beautiful foods of Southern Italy to Rhode Island Details: Neapolis, 60 South County Commons Way, Wakefield, (401) 854-0667, neapolisri.com Sign up here to receive my weekly newsletter, Gail's Food Feed Notifications can be managed in browser preferences. I would like to be emailed about offers, events and updates from The Independent. Read our Privacy notice A vast 1,700 year old Roman settlement has been discovered off the coast of Tunisia after several years of archaeological exploration in search of the ancient city of Neapolis. Neapolis is believed to have been submerged after a tsunami in the 4th century AD destroyed most of it, as recorded by Roman soldier and historian Ammien Marcellin. The natural disaster also badly damaged Alexandria in modern Egypt and the Greek island of Crete. Very little has been recorded about the city because the citizens of Neapolis sided with Carthage rather than Rome during the Third Punic War in 149–146 BC, which ultimately destroyed the rival civilisation and brought its territory under Roman control. There are so few references to Neapolis over an extended period of Roman literature it is thought the city was punished for its allegiances. A joint Tunisian-Italian archaeological mission has been looking for evidence of Neapolis since 2010. Their work was finally rewarded after good weather conditions this summer allowed divers in Nabeul to glimpse the more than 20 hectares site for the first time in centuries. “It's a major discovery,” the mission’s leader Mounir Fantar told AFP on Thursday, which confirms Marcellin’s theory about the city’s fate. The team not only found streets and monuments showing the city’s sophistication and wealth, but 100 tanks which were used to make garum, a fish-based fermented condiment which was a delicacy in the ancient Roman world, the AFP said. “This discovery has allowed us to establish with certainty that Neapolis was a major centre for the manufacture of garum and salt fish, probably the largest centre in the Roman world,” Mr Fantar added. “Probably the notables of Neapolis owed their fortune to garum.” Founded by the Phoenicians in the 9th Century BC in what is now modern Tunisia, the ancient civilisation of Carthage developed into a great trading empire. Over the course of the three Punic Wars with Rome, its power was eventually weakened and ultimately submitted to Roman control in the 2nd Century AD. A second Roman Carthage was built over the ruins of the first. Join thought-provoking conversations, follow other Independent readers and see their replies Archaeologists have come across a vast network of underwater ruins making up the ancient Roman city once known as Neapolis which was largely washed away by a powerful tsunami around 1,700 years ago The dramatic deep sea find includes streets, monuments, and around a hundred tanks used to produce garum – a fermented fish sauce that was a popular condiment in ancient Rome and Greece and is likely to have been a significant factor in the Neapolis economy involving researchers from the Tunisian National Heritage Institute and the University of Sassari in Italy but the breakthrough came recently thanks to favourable weather conditions "It's a major discovery," the head of the team, Mounir Fantar, told AFP "This discovery has allowed us to establish with certainty that Neapolis was a major centre for the manufacture of garum and salt fish probably the largest centre in the Roman world." The ruins stretch out over 20 hectares (almost 50 acres) according to the team that discovered them and show that Neapolis was indeed partly submerged by a tsunami caused by an earthquake on 21 July in 365 AD That event had been recorded by historian Ammien Marcellin and the same natural disaster is thought to have caused substantial damage in Alexandria in Egypt and on the Greek island of Crete at the time While scientific measuring instruments weren't around back then, historians reckon the earthquake was made up of two tremors, with the largest hitting a magnitude of 8.0. It was strong enough to push up parts of Crete by 10 metres (33 feet) Originally founded in the fifth century BC, Neapolis means "new city" in Greek. The underwater site is right by modern-day Nabeul in the north-east of Tunisia which is a popular tourist spot today and famed for its pottery The city changed hands between warring factions several times making it an important historical hub in the story of its North African region What makes the discovery extra useful is that written records of Neapolis are few and far between in Roman literature – perhaps because the city was being punished for its lack of allegiance to the Romans The people of Neapolis sided with the Carthaginians during the Third Punic War in 149-146 BC before the Romans won out and took control of the city "We were looking for the port and underwater prospecting allowed us to recognise other traces, and especially to have the certainty that Neapolis suffered this earthquake in 365 AD," Fantar told AFP AFP has put together a video showing the underwater exploration This website is using a security service to protect itself from online attacks The action you just performed triggered the security solution There are several actions that could trigger this block including submitting a certain word or phrase You can email the site owner to let them know you were blocked Please include what you were doing when this page came up and the Cloudflare Ray ID found at the bottom of this page Now, the AFP writes a team of archaeologists has found evidence that this bit of history is true no one had been able to find any trace of Neapolis But Mounir Fantar and his colleagues looked underwater and finally found about 50 acres of Roman ruins off the coast of Tunisia The ruins include Roman streets and monuments the fish sauce used in Roman cuisine as a ubiquitous condiment helps prove that this place was a major “center for the manufacture of garum and salt fish probably the largest center in the Roman world,” before being thrashed by the water and disappearing from history We depend on ad revenue to craft and curate stories about the world’s hidden wonders Consider supporting our work by becoming a member for as little as $5 a month Follow us on Twitter to get the latest on the world's hidden wonders Like us on Facebook to get the latest on the world's hidden wonders Remove items from your saved list to add more Add articles to your saved list and come back to them anytime who operates several CBD institutions has called time on the decade-old Neapoli.Eddie JimNeapoli Wine Bar part of Con Christopoulos's wide stable of European-inspired venues in Melbourne The announcement came today via Instagram and follows a patchy three years of trade for the Russell Place venue which never fully reopened after the first COVID-19 lockdowns in 2020 It is with heavy hearts that we have made this decision as we loved this space just as much as all of you!" reads the post named after the Greek town where Christopoulos's father was born opened in 2012 in partnership with Josh Brisbane It came with all the Christopoulos hallmarks: all-day service a flexible menu roaming from drinks to dinner and a handsome look that somehow arrived with elusive patina Neapoli's unusual layout and heritage style made it a firm favourite.Chris HopkinsBar stools and a small terrace downstairs made way for tables and hidden nooks in a mezzanine it oozed levels of charm that many venues can only dream of But, like Christopoulos's other CBD assets French Saloon and Degraves Espresso Neapoli was no match for a global pandemic news and the hottest openings served to your inbox ShareLicense this articleMore: varying shades of blue mosaics cover the floors and walls of the underground space the installation offers an ocean ambiance darker tiles are positioned lower to the ground, getting progressively lighter towards the ceiling tiered structural supports which define the blue gradations happening now! partnering with antonio citterio, AXOR presents three bathroom concepts that are not merely places of function, but destinations in themselves — sanctuaries of style, context, and personal expression. Too many automated requests from this network an Italian restaurant and bar on South Lake Avenue has announced that it will close after 2 1/2 years service and ambiance,” the restaurant’s crew wrote on its website “We hope to see you in the next two weeks in the restaurant and to see you around town after that.” No reason was given for the sudden closing but there was an attempt at a makeover in late 2014 who has worked at the Manhattan Country Club Delmonico’s in New York and Roy’s restaurant in New York pork chops and chicken cooked on the restaurant’s wood burning grill and Vidalakis also hired a new head bartender and general manager The restaurant originally opened with chef Bryant Wigger (Four Seasons Los Angeles) who is now executive chef at Wildcraft in Culver City Restaurant nerd, and not afraid to show it. Follow me on Twitter @Jenn_Harris_ Jenn Harris is a columnist for the Food section and host of “The Bucket List” show. She has a BA in literary journalism from UC Irvine and an MA in journalism from USC. Follow her @Jenn_Harris_. Food World & Nation Subscribe for unlimited access Site Map The well-known Italian operation on South Lake Ave Trattoria Neapolis will be soaring no more. The seemingly popular Pasadena restaurant, known for its gorgeous interior, wood-fired pizzas and Cal-fresh vibe, is closing its doors on February 1, per their website and an email sent to customers with Trattoria Neapolis' last day scheduled for Sunday Any idea what's next for the wonderful South Lake Ave space Did you know Red Bank took matters into their own hands and basically created their own boardwalk It is officially known as Red Bank's Broadwalk The title is a play on "Boardwalk" and "Broad Street" which makes sense because this area is set up on Broad Street and Monmouth Street in downtown Red Bank In case this is the first you are hearing of this, it is described as, "a sprawling pedestrian plaza that mimics the style and allure of many European old cities," according to RedBankPulse.com It was created during the peak of COVID-19 in 2020 The borough did informally approve the Broadwalk to return but it won't be the same as last year According to RedBankGreen.com if Red Bank's Broadwalk is brought back for a third year it won't be up and running until at least mid-July due to construction delays I am very surprised about this part: there is an intense debate about this Broadwalk returning among Red Bank residents I would have thought this attraction would only be loved amongst residents and visitors This attraction brought more business to the town and also put Red Bank on the map and able to compete with shore towns like Asbury Park and Long Branch "If you don’t have a Broadwalk you’re going to have businesses leave. All remaining businesses will 'suffer,'” said Patrizia's business owner there are quite a few people who are hoping the Broadwalk does not return because it originally started as a short-term solution for COVID-19 Some say the attraction has brought a massive amount of traffic and congestion there is never any parking and there is more trash and debris from the influx of visitors Quick thought - isn't traffic a good thing Doesn't it mean this Broadwalk is just extremely popular it sounds like a lot is still up in the air with Red Bank's Broadwalk It looks good for it return this July but nothing is concrete thus far Looking for other attractions to hit up this Summer Gallery Credit: Heather DeLuca Gallery Credit: Nicole Murray Red Bank has put themselves on the map with their new Broadwalk -- but will it return in 2022?\nRead More In case this is the first you are hearing of this, it is described as, "a sprawling pedestrian plaza that mimics the style and allure of many European old cities," according to RedBankPulse.com According to RedBankGreen.com The Church of Agios Nikolaos and the residential area of Neapoli in Athens in 1918 With rare photographic material and contemporary artistic creations a major exhibition of the Hellenic American Union which opens on Tuesday evening seeks to reintroduce Neapoli the oldest of the city’s “new” districts in the 19th century which served both as a spiritual cradle and an anthropological melting pot Located between Lycabettus and Strefi hills when free plots of land were sought in the undeveloped areas northeast of the “old” city The fact that the University of Athens was in the area sparked building activity that included the city’s famous educational institutions houses for students arriving from the provinces and from the large centers of the Greek diaspora The new district soon acquired a strong intellectual identity and became home to many great names of the Greek intelligentsia [ECPAD / Defense / Martin Baldwin-Edwards Archive] Enter your information below to receive our weekly newsletters with the latest insights opinion pieces and current events straight to your inbox Authorities in the northern port city of Thessaloniki have warned the public to be wary of dangerous dog packs roaming the Seich Sou forest Neapoli-Sykies and Pavlos Melas said in a joint statement that likely due to hunger as a result of the lockdown packs of dogs might attack people who are still visiting the forest despite the ban on movement imposed by Central Macedonia’s Regional Governor Apostolos Tzitzikostas “The situation is serious because we have already had attacks with the worst one against a 22-year-old,” said Thessaloniki Deputy Mayor for Environment Sokratis Dimitriadis referring to an attack which led to a young man being hospitalized on Monday He added that the problem had been identified last week and expressed hope that the public heeds the warnings Argophilia Kostas Raptis - January 24th The Northern Road Axis of Crete (VOAK) is entering a significant phase backed by €490 million from the Recovery Fund This financing covers three main sections: Chania-Heraklion (€200 million) these form the backbone of Crete’s most ambitious infrastructure upgrade spanning 157 kilometres and representing 70% of the total project length This extensive section is nearing contract finalization expected by the first quarter of this year it’s also Greece’s largest ongoing infrastructure project with funding sourced from multiple channels including private investments by Gek Terna and additional European resources The €490 million Recovery Fund allocation breaks down as follows: The technical challenges make this the most demanding section: Efforts to prepare 80 kilometres of side roads and intersections are underway ensuring smooth integration with local networks the remainder of the VOAK timeline trails behind initial targets: including delays caused by lawsuits and local disagreements over the road’s path The VOAK timeline faces setbacks: Land access and archaeological permissions could push the completion date further back Funds from the Recovery Fund come with strict deadlines VOAK’s impact goes beyond transportation: It tackles long-rooted safety issues Crete’s roads have an alarming track record of fatal accidents As a link between key urban centres (Chania Heraklion) and significant ports and airports and trade—pillars of Crete’s economy VOAK is an investment that promises to reshape the island’s connectivity and foster local and national growth not only a new highway but a lifeline for Crete’s residents and visitors quicker routes and improved access to Crete’s stunning landscapes grant tourism and the local economy pivotal advantages in their growth story Kostas Raptis is a reporter based in Crete […] €490 Million for a Safer and Modern Crete Crete: VOAK Extension Project Deadlines Announced […] 2025-04-22 By Manuel Santos A young Dutch tourist was hospitalized after falling 25 meters in Samaria Gorge He is in stable condition at Chania Hospital’s Neurosurgery Clinic 2025-04-22 By Victoria Udrea Let’s Go for Horta in Chania from April 26-27 the study to revive and reuse the illustrious Villa Pologiorgis in Amperia officially got a handshake—or No sooner had the mayor’s pen touched paper than a room of deputies The contract—routinely titled “Study for […] 2025-04-22 By Iorgos Pappas and demand fueled by good weather and tradition 2025-04-22 By Mihaela Lica Butler Hoteliers in Crete witnessed record Easter occupancy but the Crete tourist season hurdles are just starting More Crete travel news COPYRIGHT © 2025 · ARGOPHILIA TRAVEL NEWS 27 Apr 2025 11:45:00 GMT?.css-1txiau5-AnswerContainer{color:var(--GlobalColorScheme-Text-secondaryText2);}AE Larissa won 3–0 over Makedonikos Neapolis on Sun Predicted lineups are available for the match a few days in advance while the actual lineup will be available about an hour ahead of the match The current head to head record for the teams are Makedonikos Neapolis 1 win(s) Haven't kept a clean sheet in 6 matches Have scored 12 goals in their last 5 matches Giannis Pasas is the competition's top scorer (22) Who won between Makedonikos Neapolis and AE Larissa on Sun 27 Apr 2025 11:45:00 GMT?AE Larissa won 3–0 over Makedonikos Neapolis on Sun 27 Apr 2025 11:45:00 GMT.InsightsHave scored 5 goals in their last 5 matches Makedonikos Neapolis is playing home against AE Larissa on Sun National Heritage Institute Tunisia/University of Sassari The Atlantis-like remains of a Roman city that was submerged by a tsunami have just been discovered off the coast of Tunisia in the Mediterranean Al Jazeera reports that a joint Tunisian-Italian archeological mission in the area has found the remains of the ancient Roman city of Neopolis in the Mediterranean just miles off the coast of northeast Tunisia The underwater expedition found Roman street signs and monuments on the ocean floor Neopolis was a major Roman city on the coast of Tunisia It was established as a trade port by the Greeks of Cyrene in the fifth century and later became a Roman port when the Roman Empire conquered North Africa a Tunisian city known as Nabeul stands where the ancient city once was making them inaccessible and likely mostly destroyed researchers now know that a large portion of the ancient Neopolis was permanently submerged when a tsunami hit the city on July 21 This tsunami is recorded as badly damaging other major cities of the ancient world at the time like Alexandria and Crete but previously it was merely theorized that it had also hit Neopolis National Heritage Institute Tunisia/University of SassariRuins of an ancient Roman street in Neapolis These submerged ruins give researchers a much greater ability to investigate the history of Neopolis researchers have already learned much about the economy and society of this city “This discovery has allowed us to establish with certainty that Neapolis was a major centre for the manufacture of garum and salt fish probably the largest centre in the Roman world,” said Mounir Fantar the head of the archeological mission that discovered the underwater ruins Garum is fermented fish sauce that was widely used in ancient Greece Researchers uncovered about 100 tanks from the sunken remains that were used to produce garum This lead them to conclude that most likely “the notables of Neapolis owed their fortune to garum.” Hopefully this discovery will lead to a greater understanding of Neapolis a city that functioned as a major port in Roman times but of which little is known Historians believe that Neapolis may have had few official records relating to it due to resentment over their siding with Carthage in the Third Punic War historians will gain a greater amount of knowledge about this lost city and have a better understanding of the workings of the Roman Empire as a whole Next, learn about other sunken cities of the ancient world This all day wine bar — which is reminiscent of a 1950s diner — is worth a visit just to check out the architecture curved lines and spectacular mezzanine (why it features a life-size birdcage remains a mystery but it will surely provide a solid talking point if conversation requires rescuing) An excellent option for a cheeky daytime wine or late lunch date the menu spans everything from charcuterie platters and club sandwiches to oysters and duck curry Christopoulos and business partner Josh Brisbane wanted to create the kind of space where they themselves could “hide away from the city and enjoy a few drinks with mates” American oak-lined mezzanine floor certainly does evoke an agreeably masculine The pair engaged the talents of long-term collaborator Rabindra Naidoo the talented local designer whose trademark ageless perfectly worn aesthetic has become synonymous with the duo’s stable of establishments curved solid oak bar and prominent art deco-inspired balustrade it’s evident that budget was no obstacle for the project Christopoulos dubs his “little gem” travel spots and more – curated by those who know vintage feel to it and takes direct design inspiration from the classic example at Pellegrini’s the source of many fond childhood memories for Christopoulos timeless design and the stools are comfortable – that’s important The bar here certainly pays homage to Pellegrini’s,” he says traditional Greek stifado or a simple spaghetti aglio olio with a glass of Old World red chef Sam Kenway’s sizable menu offers the kind of flexibility that perfectly suits the current trend for non-committal The format is loose enough to welcome early breakfasts a sneaky afternoon sherry or a late night soufflé or cheese course The space will also house an extensive wine shop where for an extra $20 you can enjoy your bottle in house with quality stemware and some suitably wine-savvy service – a concept we think Melbourne wine lovers will embrace with justifiable delight And the empire building isn’t stopping here Christopoulos is already working on the next addition to his growing stable: a high-end deli gelateria and cheese room is set to open next to the Spring Street HQ later in the year Australia Debuts at the Panettone World Championship in Italy Bakeries and Restaurants That Opened or Closed in April 32 of the Hottest Dishes and Drinks in Melbourne Right Now Menu Reveal: Five Things To Order at Junda Khoo’s Ho Liao Sign up to receive the Gourmet Traveller newsletter and offers we choose to share with you straight to your inbox By joining, you agree to our Privacy Policy & Terms of Use Level 1, 1 Flinders La, Melbourne, (03) 9654 5465, hihou.com.au Plus A beautiful room beautifully recycled Minus Constructing a whole meal here gives the wallet a whack Plus A clubhouse designed for Con Christopoulos Minus The dramatically wide-ranging menu risks overshooting the mark The recent history of drinking and dining in Melbourne wouldn’t be anywhere near as interesting without Simon Denton and Con Christopoulos Each has played an integral part in the city’s dining scene since the 1990s when Denton was revamping the idea of service at the likes of the Adelphi while Christopoulos began colonising the CBD’s laneways and rooftops with distinctively styled Europhile café-bar hybrids have continued to influence the way Melbourne eats and drinks – Denton with Verge and Izakaya Den Christopoulos with a head-spinning number of businesses ranging from The European City Wine Shop and Siglo to Journal Canteen that new ventures from them have a sort of “new work from old masters” ring that can’t help but attract attention That Denton’s elegant Japanese bar Hihou and Christopoulos’s chic airy wine bar and bottle shop Neapoli have opened within months of each other adds valuable segue opportunities to the story but there are other similarities between these quite different businesses The most striking is that they’re CBD ventures with a flexible approach to dining and drinking But the more interesting commonality is that both are deliberately personal expressions of the sort of places that Denton and Christopoulos love It may be pushing it to talk of them distilling the essences of their owners’ careers but both Neapoli and Hihou certainly offer clues to what rings the bells of two of the country’s most influential restaurateurs Denton’s fondness for Japan started with the menu at his Flinders Lane restaurant Verge and became less a matter of inspiration and more a bracingly literal reading when he partnered up with Takashi Omi and Miyuki Nakahara at Izakaya Den Denton and his Izakaya partners have turned the double-storey space into two separate eateries – downstairs and upstairs in the former main dining room concrete-ceilinged love letter to the small Denton’s sharply focused style of service and finely tuned attention to detail are everywhere at Hihou There’s the manner of the greeting (you press a buzzer at the unmarked door and wait to be welcomed in) chair-pulling and menu-flourishing that await at the top of the stairs It’s all done in a way that’s as effortless as the sophistication of the low-lit but the Hihou entrance well and truly transports you It’s a serene gem of a room that wears its finely crafted Japanese influences easily: polished stone tabletops a heavily grained timber bar chock-full of bowls of fruit and bottles of infusing gin and shochu The carefully lit play of light and shadow turns the bar shelving sculptural and there’s a shoe-free shag-carpeted area (slippers provided) that’s all lounging and candlelight This smooth-talking version dispenses Japanese-inspired cocktails (the Negroni-like Negro-Kan includes plum gin and mandarin shochu with the Campari) an excellent list of sake and a broad-ranging wine list that’s obviously a survivor from Verge days An Enomatic wine system facilitates the pouring of top-end wine and sake by the glass – as logical here as the good-looking and perfectly comfortable bar stools courtesy of ex-Izakaya Den chef Kaori Wada The compact menu of small dishes is not designed for substantial dining but it tempts you to eat your way from one end (chilli miso edamame) to the other (chocolate shochu brûlée) Several items are contenders for the latest-cult-snack sash cucumber and caviar temaki roll arrives unrolled with the ingredients – poached lobster meat tossed with mayo rice and cucumber – sitting on one end of the strip of nori There’s more to this than tapping into the interactive bar-snack craze as nori quickly absorbs moisture and so loses its subtle crackly sticky crunch Rolling it at the table skips the sogginess and adds a great textural element to a deeply enjoyable flavour combination The DIY work continues when buckwheat crêpes arrive soft with curled edges to wrap around slivers of salted and boiled pork Chirico sesame roll stuffed with a Gotzinger sausage comes with three sauces that are best mixed and matched – wasabi mayo Those not into working for their snacks might prefer the excellent tuna cigar where a mix of tuna and ginger and another of tuna and wasabi are piped into a baked miso paper roll Or the scallop and shiitake shumai that sees scallop squid and corn mixed with a little potato starch and eggwhite then spooned onto a whole shiitake before the lot is wrapped in a wonton skin and steamed The same fine balance of unabashed drinking food and restrained and elegant presentation is present in the hot nori and anchovy “bagna cauda” a Japanese take on the fondue-like Piedmontese dish: steamed prawns and raw radish cauliflower and the like are dipped into a hot oil mixture flavoured with garlic it draws together ideas from many places in a thoroughly successful whole There are a lot of ideas at work on the menu at Neapoli Neapoli is named after the town in eastern Crete where Con Christopoulos’s dad originally hails from signalling that there’s a fair bit of the personal in his latest venture with Josh Brisbane further underlines the personal – it’s all about the food Christopoulos loved when he was growing up combined with the kind of health-conscious eating he’s been drawn to recently with a raw-food salad bar joining a menu that has sashimi and spanakopita sitting alongside duck curry chilli con carne and sautéed chicken livers a house-made gelato and pan-fried sardines Perhaps what throws the apparent dissonance of the continent-skipping menu into even greater relief is that the room itself is such a gorgeously realised space black-metal-framed wall of glass flanking both The cosy wood-panelled mezzanine (with a ’30s-esque oval boardroom table and red-leather-upholstered chairs) overlooks the white terrazzo-floored main area and its sensuously shaped timber bar with super-comfortable fixed bar stools and fabulous ’70s-inspired light fitting hovering over it all One of the best attributes of the space is the sound Despite the hard surfaces and impressive ceiling heights there’s a wonderful cosiness and warmth to Neapoli that’s been created through the acoustic treatment of the walls and ceiling even when the place is busy and the music is up and the clubhouse vibe it creates is as much a part of the success of the room as any of the other design features and much of that comes down to the experience and instincts of the owners the number of ingredients low and the influences separate A ceviche combines line-caught snapper and kingfish thinly sliced and marinated to order in lemon and lime juice and olive oil and served with diced avocado pickled jalapeño and crunchy little house-made sweet potato crisps Stifado is made according to Christopoulos’s mother’s recipe the red-wine-marinated rabbit braised with cinnamon and served with an excellent lemony warm potato salad Then there’s the “beef fillet mezze” beautifully cooked and simply served with wedges of lemon The impressive chilli con carne is nicely heated with green red and birdseye chillies and served with house-made cornbread while slices of grilled black pudding are teamed with apple and charred capsicum The combination of yoghurt gelato with Fabbri cherries and their sweet-sour sticky amarena syrup is toe-curlingly good while an espresso soufflé matched with fior di latte gelato holds up its end of the argument given the vast experience of both Denton and Christopoulos that their new ventures have arrived feeling fully formed But what makes Hihou and Neapoli so appealing is that there’s no feeling of rehashing or reheating interesting venues from two restaurateurs who keep on delivering the good stuff to Melbourne diners Michael Harden worked in restaurants and bars in New York Tuscany and Melbourne for 15 years to support his writing he now spends much of his time writing about eating he is the Victorian and Tasmanian editor for Gourmet Traveller and works as a freelance author restaurant critic and editor for publications such as Good Food and Broadsheet He also holds the lofty title of Oceania Academy Chair for The World’s 50 Best Hotels including a cultural history of the Melbourne hospitality scene called Melbourne: The Making of an Eating and Drinking Capital and Lygon Street a history of Melbourne’s original eat street He is currently completing a novel that’s set Look out for your first newsletter in your inbox soon The best of Melbourne straight to your inbox We help you navigate a myriad of possibilities Sign up for our newsletter for the best of the city By entering your email address you agree to our Terms of Use and Privacy Policy and consent to receive emails from Time Out about news Sign up for our email to enjoy Melbourne without spending a thing (as well as some options when you’re feeling flush) Our newsletter hand-delivers the best bits to your inbox Sign up to unlock our digital magazines and also receive the latest news By entering your email address you agree to our Terms of Use and Privacy Policy and consent to receive emails from Time Out about news, events, offers and partner promotions. Melbourne Update October 2024: This review was originally written in 2023 so please be aware that some elements may have changed since Time Out Melbourne never writes starred reviews from hosted experiences – Time Out covers restaurant and bar bills for reviews so that readers can trust our critique Moody, intimate and tastefully lit, Black Kite Commune is the latest addition to the illustrious Russell Place – joining sister bars Gin Palace (a Melbourne institution), its lively adjunct Bar Ampere, and until recently, Con Christopoulos’s celebrated all-day wine bar Neapoli. But fret not – Black Kite Commune has stepped into Neapoli’s shoes the mood is '70s bar meets French bistro – wooden panelling and low ceilings meet black walls and dark carpeted floors Take your pick between black leather banquettes upstairs where a gold button garners you immediate service round high tables surrounded by stools upon entry A birdcage contraption on the far corner of the first floor adds a playful energy while the purple hues of a lightbox night sky installation overlooking the entire venue creates an ethereal feel. Expect to see bottles of wine delineated by their texture fragrance and mouthfeel rather than variety (‘bright and perfumed’ The wine list blends the classics with the new-fangled – old-world reds sit alongside a meticulously curated Champagne selection off the beaten track and skinsy and lo-fi wines though the last is only represented by the bottle Wine by the glass treads the more predictable route of sparkling though you'll find global varieties of whisky and gin hailing from the US Many of them appear in the imaginative cocktail selection Peruvian Pancho Fierro Pisco is complemented by the bittersweet Arvo Aperitivo lime and gooseberries in the simply named crowd favourite Raspberry which the menu cheekily notes contains no raspberries light yet capable of enveloping your mouth with its full-bodiedness. There’s no mocktail menu so to speak but there’s something even better – bartenders willing to concoct one for you based on whatever flavour profile or sensation you’re seeking. interspersing the stock standard offerings of hand-cut chips and olives with more inventive small bites that draw on Australia’s bush foods and native ingredients The inclusion of components like saltbush fried crocodile and wild samphire aioli are mirrored by cocktails such as the fizzy Sleeping Drummer that features Kakadu plum and Killara bush liqueur Creamy wild boar croquettes to begin are rich and moreish lifted by the much-needed acidity of the crisp apple threads atop them The oblongs of crisp polenta are so camouflaged by the deep-fryer they taste akin to potato an indulgence only amplified by the pulled rabbit ragu blanketing them. but it’s nothing the accompanying smoky romesco can’t salvage while the strips of macadamia-crumbed barramundi bring to mind a fancy take on fish fingers The amply sized fresh king prawns that receive the heat treatment of the barbecue and the textural quadfecta of heirloom carrots carrot salsa verde and dehydrated carrot chips are highlights. Black Kite Commune feels like a world away from everything else It may be too dark for you to read a book (solo patrons but it’s the perfect place to while the night away. Thanks for subscribing! Look out for your first newsletter in your inbox soon! twitter instagram pinterest About us Contact us serving food until late and offering a wider range of spirits beyond gin is styled on Melbourne’s supper clubs of old He was especially enamoured with an early 20th-century spot he discovered called Nighthawks Black Kite Commune adds a supper club-style venue to the city.Dean Schmideg“[They offered] delicious wine edgy cocktails but also food throughout the whole night,” he says macadamia-crumbed barramundi and crocodile fried with saltbush are among the Australiana flourishes on the menu which highlights local and native ingredients or there’s a venison and beef burger on a potato roll for bigger appetites with illuminated photos of a forest at night.Dean SchmidegVenue manager Jess Clayfield (previously at Gin Palace) wrote the cocktail list after a night watching the Melbourne Symphony Orchestra perform it’s the raspberry-free Raspberry that is getting ordered most Three Foxes aperitif and lime create the illusion Three hundred or so Australian-leaning spirits and 10 wines by the glass are also available Neapoli was opened by Con Christopoulos (Siglo, The European, Kafeneion) in 2012 but never reopened after 2020’s first lockdowns The venue’s floor-to-ceiling factory-style windows and mezzanine remain but bright finishes have been switched out for dark blues coppers and other muted colours that suit the late-night crowd Luzz is appealing to A new oak bar-top has embedded drip trays so bartenders can mix a drink in front of you while the booths upstairs have buzzers for service Dean SchmidegA lightbox installation on the ceiling is now covered with photographs of the forest along Victoria’s Black Spur drive Michael Delaney (Natural History Bar & Grill) created the new look 30 Russell Place, Melbourne, blackkitecommune.com Cult Sydney bar and bottle shop, Odd Culture, brings its wild drinks and parfait and chips to FitzroyTake away or drink in at Brunswick Street’s new ferment-focused hybrid venue, a home for wild ales, biodynamic wines and funky cocktails and snacks. Historic North Melbourne pub The Central Club Hotel reopens after extensive renovationThe corner pub has reopened after a two-year closure, with restored features and a menu that makes the most of Queen Victoria Market produce. The inside scoop on what to order and where to sit at Melbourne’s hottest new bar, Apollo InnWe nabbed a stool at Melbourne’s hottest new bar, where you can sip old-school cocktails with a date you want to impress. Here’s what to spend your money on.