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<\/a><\/p>\nFast-Food… Fast-Casual… Fast-Fine!<\/h4>\n
We\u2019re all familiar with the concept of fast-food. In an age of convenience it’s a quick and cheap way to eat out, and for many a tired cook, it’s the easy answer to \u2018What’s for dinner?\u2019. However, as consumers in the age of information, we\u2019ve become more aware of what goes into our bodies and how the food we eat landed up on our plates. This shift in thinking has led to a demand for alternatives that don\u2019t cost the earth but also serve the needs of convenience and a chilled atmosphere.<\/p>\n
Enter the likes of Junior and The Chicken Shop<\/a>\u00a0\u2013 fast-casual dining that combines the relaxed setting of fast-food chains with more of an emphasis on food integrity and the environment.<\/p>\n But what if you\u2019re looking to eat fine-dining quality food but are not so keen on that fine-dining experience? At the end of the day, often all you really want is some exceptional food in a relaxed setting, and we can\u2019t recommend enough CHEFS if you’re looking for that fast-fine experience.<\/p>\n So what made and inspired local chef Jenny Ward to open up CHEFS Restaurant in Cape Town?<\/p>\n \u201cI\u2019ve always wanted to own my own restaurant. It\u2019s a dream most chefs have. I wasn\u2019t sure about the style, and I didn\u2019t want to be in fine dining. But I wanted to cook great food with a focus on flavour. While I was working for Justin Letschert, he came up with the concept of CHEFS.<\/p><\/blockquote>\n And what\u2019s not to love with what Jenny has brought to the space. From the street, CHEFS appears to be just your normal hip restaurant, white minimalism at its core. It\u2019s only once you take your seat do you start to realise that this is not your usual restaurant. Firstly, there’s no division of the front or back of house the way you would find in traditional restaurants. Instead, once you\u2019ve taken your seat, you\u2019re greeted by one of the chefs who will\u00a0run\u00a0through the day’s menu with you. Not only does this interaction instantly feel like your a guest at a friends place but you\u2019re encouraged to ask questions about the days’ dishes and are 100% guaranteed to get the most in-depth personal account.<\/p>\n The menu is limited to three main meals – a fish, meat and veggie option – and meals vary from day to day based on ingredient availability. The menu changes daily, allowing Jenny and her team to stretch those creative muscles and work with seasonal produce.<\/p><\/blockquote>\n When I visited I got to sample their chicken and fish dish, the chicken kind of reminded me of a ‘\u00bc chicken meal’ that you get at a certain restaurant. In its simplicity, it was chicken with fries and a salad, but trust someone with Jenny\u2019s training and expertise to make this dish a death row-worthy meal! The chicken was seasoned with herbs then wood-fired \u2013 top points for nailing the juiciness, while still getting a crispy, herb-encrusted skin.<\/p>\n As mentioned the sides where chips (did I mention they were triple fried?) and a Caesar-esque style salad with celeriac, soft boiled egg, apple, celery and a grating of Parmesan. What I most enjoyed about the food is that it uses fresh and healthy ingredients, but the meal has this touch of luxury and finesse. Bonus – the portions are generous and I was excited for leftovers for dinner, unfortunately, though, I was unable to stop my greedy self! I would definitely recommend you exercise a little self-control, it\u2019ll be well worth it.<\/p>\n Creamy Yellowtail Tartare<\/p><\/div>\n To add to that eating-in-someone’s home-feeling, the kitchen is open plan for eager viewers and all food is prepared to perfection in a wood-fired oven, and if you\u2019ve ever had just one braai, you’ll know the immense flavour it brings.<\/p><\/blockquote>\n But don\u2019t take our word for it, as Jenny explains, \u201cWoodfire has an amazing heat cycle. It sparked my imagination in a restaurant setting while I was travelling in Australia, and later in KwaZulu Natal, where I worked for a family who owned a wood-fired pizza oven. No other heat source can recreate the flavour you get from a wood oven: from smoking in the morning to cooking on the coals at night, or during the day, or when using the oven to char meats at high temperatures. It has remarkable versatility.\u201d<\/p>\n Smokey Vanilla Creme\u00e8 Brulee<\/p><\/div>\n The next time you\u2019re looking to impress a date or client in a relaxed setting make CHEFS your destination.<\/p>\n CHEFS Restaurant in Cape TownCHEFS Restaurant in Cape Town<\/h4>\n
<\/div><\/div><\/div>\n<\/p>\nWhy You Should be Eating at CHEFS Restaurant in Cape Town<\/h4>\n
\n81 St Johns Str Gardens, Cape Town | 021 461 0368<\/p>\n