CHEFS – A Review. – Off Beet Blog

**This review was sponsored by CHEFS. All views and opinions are my own and was not influenced in any way**

Imagine my elation when getting asked to do my very first restaurant review. Bonus? It’s for none other than CHEFS! I’ve been meaning to go since they opened doors in 2016. For most of us living in the Northern Suburbs of Cape Town means you don’t really get out that much to Cape Town, yes, that’s my excuse and I’m sticking to it. However I am so glad that I did eventually get to dine at this modern gem of a restaurant.

Situated on the corner of St. John’s street in Gardens, Cape Town. The concept is fine-dining without all of the fuss. No waiters but swift service. No tipping and no fancy pants attire needed to enter this upbeat establishment. The menu changes daily giving patrons a three course lunch or dinner and the opportunity to try something different every time you visit. Before visiting CHEFS, checking the website for the daily menu is always advisable but not mandatory. But for those who love the element of surprise, I’d suggest just showing up (making a booking before-hand of course). CHEFS is only operational from Monday-Friday with four sittings a day. No BYO however they have an award-winning wine list that complements every meal of the day.

Food

Fresh. Seasonal and honest. I love how much care is put into making each dish. The kitchen is open with views of each chef cooking, prepping and offering guidance to one another. I ordered the Herb and Mustard Lamb Cutlets as a main dish with a side of the crispiest triple-cooked chips, a fresh salad of apple, watercress with crunchy toasted pumpkin seeds and a mint sauce to help keep things light and fresh against the richness of the chard lamb. The special touch? The head chef, Jenny Ward herself serving me.

The lamb reminded me of the legendary crispy lamb chops my soon-to-be brother in law conjures up at one of his awesome braais. I enjoyed the texture and flavour experience this once-off dish gave me. To wash down the lamb, I asked what would pair well from the wine list with the lamb and was perfectly matched with a De Toren Malbec/Cabernet Franc blend. Dessert: Cinnamon puffs with silky smooth Dulce de Leche and a delicious scoop of smoked vanilla ice cream. I slowly savoured every. single. morsel of this dessert, sadly aware that I will probably never taste anything this good again.

Ambience

I love the fact that things are laid back and simple, almost as if you are at home or somewhere with a familiar warmth. The come-as-you-are feel that CHEFS embodies is certainly a winner for this jeans and tee kind of girl. As a food nerd I was particularly enticed by their glass cabinets full of labeled pickled vegetables and spices, and the frequent collective boisterous response “Yes Chef!” as shouted out by the kitchen staff.