If you’ve walked down Richmond Road recently, you might have noticed something new taking shape at one of Grey Lynn’s most beloved addresses. For close to a decade, the site was home to Honey Bones, a fixture of Auckland’s hospitality scene and a brunch spot with a devoted local following. Now, it has reopened as Bria, an alluring all-day eatery that honours that legacy while expanding the brief considerably.

A newly secured liquor licence sees service extend beyond daylight hours, complemented by a considered wine and cocktail offering, meaning the neighbourhood favourite can now carry its regulars from morning coffee through to evening aperitivo.

At the helm is chef Reginaldo Richard, the talent behind Helensville’s farm-to-table eatery The Butcher Baker and the long-standing head chef of Honey Bones. His approach is grounded in honest food and seasonal produce, blending traditional and modern technique to offer something unfussy yet polished. The space itself, refreshed by Obel Studio, follows suit. Elevated yet easy-going, it is polished without sacrificing the warmth and relaxed energy that made the address a neighbourhood favourite in the first place.

Regulars will be pleased to learn that the food remains Middle Eastern and Mediterranean-leaning, and that beloved brunch staples have been kept on for the loyalists. Lunch, meanwhile, has been expanded with the likes of shimeji mushroom doughnuts, a Niçoise salad and Agria gnocchi. Come evening, the kitchen turns to standouts like beef tartare and delectable pork chops, with plates designed for lingering over. Whether you drop in for drinks and snacks or settle in for a full meal, Bria is built to accommodate the day’s shifting appetites.

The eatery’s reimagining further solidifies the shift currently happening on Richmond Road, where Grey Lynn’s nightlife is quietly evolving into a cluster of convivial spots that cater to locals and those venturing from further afield perfectly.

briaeatery.co.nz