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Beatrix, 688 Queensberry St, North Melbourne. Phone: 9090 7301

Like so many people, I have mixed feelings about Facebook.

On a macro level, some of the politics, ethics and sneakiness just plain creep me out.

On a micro level, I’d have to say it’s a fabulous tool.

Tool being the operative word.

It’s there to be used, in my book. If you want to use it, that is.

If you don’t … um, then don’t.

And please, let’s have no more lame-o opinion pieces about FB, social media and the end of the world as we know it … written by people, I’m pretty sure, who are as fixated and rude in the use of their mobile devices as those they criticise.

I’m delighted with the way my use of Facebook has evolved into a multi-pronged, life-enhancing … tool.

I’ve “liked” a slew of western suburbs organisations that hip me to all sorts of events, festivals and happenings that I would otherwise be blissfully unaware of.

Likewise, I’m always up to speed on the special events, menu changes, specials, news and sometimes whacko humour (Hi, Adam!) from a wide range of eateries and food suppliers.

Thus, while the initial inspiration for a visit to North Melbourne cafe Beatrix has most certainly been a drool-encrusted post by Ms Bakover at Footscray Food Blog, what gets me in the car and headed that way is the joint’s fabulous Facebook activity.

Each day, the Beatrix folks post details of that day’s goodies, particularly their sandwiches. This is Facebook newsfeed of seriously seductive proportions.

The sandwiches are small in number – just two a day – but packed with allure.

As I joyfully discover, that allure is of real and magnificent substance.

It’s a tiny but chic place, but as I am reliably early, finding a seat at the window counter is no problem. By the time I leave, it’s considerably more crowded.

The day’s heavier, richer offering involves sardines. Tempting for sure, but I go for the lighter, cheaper and unmeated option.

The Ricotta (large $12, small $10.50) is described as “Simply warmed That’s Amore ricotta, caramelised onion, radicicchio and black olive”.

My large sandwich is perfection is every way.

The bread is fresh and warm, yet happily minus the sometimes gum-shredding factor that often comes with ciabatta loaves.

The sweet onions are the perfect foil for the astringency of the sparingly used olives and the bitterness of the leaves.

The ricotta is smooth and creamy – more about texture than flavour, and given the other protagonists, that’s perfection, too.

It’s a super sandwich and experience.

If this is taking the science and craft of sandwich-making, and doing so with a small but rotating list of superb ingredients, and turning them into an artform, then all I can say is: Bravo!

The cakes here looking killing, too. Maybe next time with Bennie for company – he’ll love the place for sure.

And maybe the go here for paired-up dining is what I’ve seen a couple do today – a large sandwich and a slice of cake, shared.

Meanwhile, tomorrow there’ll be another unrelenting Facebook missive from Beatrix; and another one the day after that; and so on.

There is, it seems, no escape.

Except maybe clicking on “unlike”.

As if …

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