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SPQR
Dress up for a night out at this ivy-covered hot spot, well known for Roman-style thin-crust pizzas. If you want to up the ante though, select snapper (baked, with salty trimmings). The surrounds are a stylish blend of the industrial and the chic (lighting is low - bring a torch), and the staff has all the smooth moves. Book ahead.
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Stone Oven
So damn good that on weekends you'll want to get in early or get ready to queue at the counter groaning under the weight of cakes, breads and pies. Sweet- and savoury-tooths are sated at breakfast: banana and ricotta pancakes with passionfruit for sweeties, and garlic mushies with parmesan and basil on sourdough for savoury savourers. Lunchers fill up on substantial salads, a burger or pasta dish.
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Toto
A comprehensive list of Italian and NZ wines accompanies Toto's choice of fine Italian fare. And dinner ain't over in the Montecristo Room till the fat lady sings, with set menu and opera singing available Saturday. Movie and music nights also feature.
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Verona
A decade old, this lush and loved eatery serves mostly organic food to its followers ensconced in booths. Dishes on the pert Eur-Asian menu cross continents, such as the spaghetti with roast chicken and bok choy tossed with chilli, Vietnamese mint and basil.
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White
Perfectly propped high above Waitemata Harbour, White's gleaming interior reflects nature's mood. Terrace tables are a treat in fine weather, and the stretched communal table makes a comfy landing for solo diners. Fine local produce is treated with cooking styles and ingredients from around the world, and partnered with international and local wines. Bookings essential.
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White Lady
The lady in white stealthily materialises after dark, or is it that everyone's too drunk to notice her arrive? This mobile burger bus has been frying-up fast food to late-night boozers since the '50s. The burgers are exxy, but monstrous and greasy and best enjoyed while bathed in the neon glow of the late-night city.
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Wildfire
Auckland's finest Brazilian churrascaria is all-you-can-eat meaty fun for carnivores. Tell your knife-wielding passador (waiter) when you can eat no more of the giant skewers of meat, otherwise they'll keep coming with more marinated lamb, beef, fish or sausages sliced straight to the plate. There's a small à la carte menu too.
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Zigana
Owner Ramazan Semiz is everyone's friend so give him a wave before before tucking into Zigana's house-roast coffee or a Mod-NZ main of chicken, lamb or fish. Thin-crust pizzas promise the world, with toppings from Alaska, Greece, Sicily and (not least) Turkey - spiced lamb, butter, parsley and fresh tomato.
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