In this States-style smokehouse, chef Jonathan Japha foregoes the bite-sized titbits he’s become known for at Fork in favour of man-sized, meatatarian delights. American favourites like buffalo chicken wings with blue-cheese sauce and prawn gumbo enjoy plenty of menu space, but the red-meat offerings definitely steal the show. The tender Chalmar steaks are flame-grilled to perfection and the smokey, barbequed baby-back ribs are definitely worth getting your fingers sticky over. Those struggling to make up their minds can opt for the meat platter, piled high with thin-cut French fries, crispy onion rings, corn on the cob and a selection of signature meats served with a tangy wholegrain mustard sauce. For dessert, you can’t go wrong with the baked cheesecake or the key-lime pie.


An extensive list covering the best of the Winelands and Overberg. Most bottles lean towards the pricier side, but there are a number of reasonably priced wines available by the glass.


Attentive, friendly and efficient.


Polished, dark laminate flooring, raw concrete pillars and facebrick walls adorned with carved wooden plaques inscribed with the likes of ‘Nice to meat you’ contribute to a slick yet relaxed experience. The ox-blood-red leather booths with high backrests afford ample privacy and are in demand.


Be sure to enjoy a few aperitifs at the beautiful chequer-floored bar area. (AK, September)