The Local Grill (Parktown North) 

Local favourites include a pork belly roll with curried quince sauce and poached apples; oxtail with mash; or loin-cut lamb saddle cutlets, rubbed and grilled. Side orders include pap and some good vegetable options. But it is, of course, the choice between high-quality Chalmar or Greenfields free-range beef cuts, offered dry or wet aged, that make this an unusual dining experience.

A different estate is showcased every month, with a biography offered at the beginning of the wine list, making the list alive and evolutionary. Val Du Charron Four White Legs is offered as their white house blend, while Welbedacht Pinotage and Elgin Vintners Pinot Noir cater for red wine drinkers. Pongracz is even offered as a 375ml Brut Rose.

This is one of those restaurants where you will always find one of the owners available at any time to talk to guests. The staff are committed and well informed, able to speak with as much care about the aging and cuts of meat as they do about the annual beef expo or the sale of Nguni hides.

With parquet floors and solid wooden furniture, the interior is modern and elegant without being harsh and unwelcoming. This restaurant draws crowds for various reasons, but being perfectly situated on one of the most prominent corners of Parktown cannot hurt. The veranda makes for a perfect spot to watch people passing by.

The private dining room and Weber grill courses make this one of the most sought-after corporate venues in Johannesburg. They offer an innovative beef appreciation course where a vertical tasting of sirloin done four ways is one of the options. (HF, October 2012)

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