Cowboys’ Stephen Jones jabs Raiders over Amari Cooper trade John Ross could be on his way out of Cincinnati very soon.The Bengals are looking to trade the receiver and are opening the door to offers during the NFL Scouting Combine this week, according to multiple reports. Ross was drafted ninth overall by the Bengals in 2017, less than two months after he made waves at the combine for his record-breaking 40-yard dash time of 4.22 seconds. Related News NFL Network even stated a “fresh start would be welcome by both parties,” meaning Ross could want out of the Bengals organization. Ross missed most of his rookie season with an injury, but emerged in 2018 as a red zone threat with seven touchdowns on 21 catches and 210 yards in 13 games.With star wideouts A.J. Green and Tyler Boyd tabbed as the primary targets for quarterback Andy Dalton, Ross wasn’t used as consistently.
Go back to the enewsletterFrom Tuesday 30 October, the Eastern Mediterranean flavours of the Inner West will make their way to Chippendale, as Barzaari is set to take over the former Kensington Street Social space within The Old Clare Hotel.Barzaari Chippendale will seat up to 120 guests and serve lunch and dinner Tuesday–Saturday, and lunch only on Sunday as well as in-room dining for guests of The Old Clare Hotel. The restaurant will offer a modern take on the cuisine from the Eastern Mediterranean region: Cyprus, Syria, Lebanon and Egypt.Chef Darryl Martin and Andrew Jordanou (owners of Barzaari Marrickville) have partnered with Loh Lik Peng (founder and owner of Unlisted Collection) to open the new eatery. Peng says, “It’s an exciting opportunity to present a new cuisine to the Chippendale precinct, which has such varied culture and a rich food scene, but no offering like this.”Barzaari Chippendale Owners, Chef Darryl Martin and Andrew JordanouMartin (formerly of Three Weeds and Quay) says, “After trading successfully in Marrickville for a little over two years we are thrilled to be opening within The Old Clare. I’m excited to be cooking for a new neighbourhood and across the street from my mate, Clayton Wells (of Automata and A1 Canteen) who I worked with at Quay.”Built upon the concept of Barzaari Marrickville, the menu is designed to be shared. It will offer bites through to small and large plates, sides, desserts and smaller sweet alternatives, such as orange blossom marshmallow, loukoumi, and soujouko from Athienou, Cyprus.Orange Blossom MarshmallowBarzaari, named after a Cypriot market place where Jordanou’s grandfather used to sell his farm-grown produce, will have a strong focus on moving seasons, with vegetables championed on the menu. Martin says diners can expect ‘authentic and quality ingredients prepared from a different perspective, referencing the region throughout the menu’.Barzaari Chippendale – Bites MenuDesigned by award-winning architects Neri & Hu and executed by Matt Darwon, the sophisticated contemporary design of the restaurant and private mezzanine dining space will remain true to The Old Clare Hotel’s rich heritage.Barzaari Chippendale – Sandpit CoffeeGo back to the enewsletter