Eat Out






Winner: Best Everyday Eateries

Bookable on the Eat Out app

Eastern Cape


BEST FOR Leisurely, shared meals amongst friends. FOOD ‘Asada’ means grilled meat in Spanish, and meat and fire are definitely the heroes here. Fish, whole chickens and side-order veggies are also grilled, baked or slow-cooked over the flames and coals. The sushi offering of former neighbour Fushin now takes up a third of the new menu, featuring much-loved favourites like special crunchy rolls, nigiri, sashimi, platters and tempura. Fushin’s popular pepper-crusted seared tuna tataki, spicy Szechuan wings and tom yum soup mingle alongside clam chowder, coal-fired chorizo, and the main attractions: grilled steaks and Asada’s signature lamb flank, skewered and suspended Argentinean asado-style over low coals for hours. DRINKS A small but varied selection, with sake, cocktails and bubbly. SERVICE Attentive and unhurried. AMBIENCE The warm brick-and-wood interior features vibey music and the grill’s flame and aromas. Pavement tables offer the action of the Stanley Street strip. (SV)

26 Stanley Street, Port Elizabeth; 041 582 1981; avg main meal price R130; breakfast: Mon to Sun lunch: Mon to Sun dinner: Mon to Sun


BEST FOR Casual meals, sundowners and party night. FOOD BeerYard promises ‘cold beer, warm friends, good times’ and this laid-back local certainly delivers. Burgers are juicy and flavoursome, served with an array of creative toppings, chips and crisp onion rings. The indecisive might go for the sliders: three mini burgers topped with brie and pear; mature cheddar and smoky bacon; and cheddar, salsa and avo. The zucchini fries are a must. Pizza is the other speciality, with tasty toppings on crispy wood-fired bases. The roasted butternut option with feta, olives, caramelised onion and basil pesto is a big hit. Pastas are hearty, Buddha bowls are popular, and platters and snack baskets are great for groups. For the sweet-toothed there’s a dessert of the day. DRINKS Impressive local and imported craft beers on tap and in bottles. Hoppy Hour is daily from five to six. SERVICE Always smiling and friendly. AMBIENCE Warm and cosy with rustic-retro décor. (SV)

1 Cooper Street, Richmond Hill, Port Elizabeth; 041 582 2444; avg main meal R90; lunch: Mon to Sat dinner: Mon to Sat


BEST FOR Kicking back with the mates. FOOD A local favourite known for hearty food, quality craft beers brewed on site and a chilled river’s edge location. On the small plates menu, thyme-roasted bone marrow on ciabatta is a fortifying choice. Burgers are generously portioned; pizzas are hand-rolled. The cider pork belly is slow-cooked succulence, arriving with onion rings and spicy apple chutney. Vegetarian and vegan options are available. Prices are somewhat high for PE, but there are good daily specials. Every pudding contains chocolate, the pick of the bunch being the luxurious, gooey fondant. DRINKS PE’s first craft brewery does serve wine and killer cocktails, but beers are a must: try the pilsner, ale, lager and velvety stout. SERVICE Unrushed, but tuned in to your needs. AMBIENCE Festive, even on a weekday. Relaxed, with lush plants and clever industrial finishes.

Vous lisez un aperçu, inscrivez-vous pour en lire plus.

Centres d'intérêt associés

Plus de Eat Out

Eat Out 2 min de lectureCookbooks, Food, & Wine
Keeping Up With Mr Jones
The Eat Out Graham Beck Chefs' Chef, voted for by the chefs at each of the 30 nominated restaurants, is awarded to rockstar chef Ivor Jones for the second year in a row. It's not just sweeping Constantia Valley views that make Chefs Warehouse at Beau
Eat Out 2 min de lectureCookbooks, Food, & Wine
The Beat Of His Own Drum
This award for an up-and-coming chef who is making their distinctive mark on the industry was hotly contested this year, with nominees including Dale Stevens of FABER, Christina Semczyszyn of Tjing Tjing Momiji, Jason Kosmas of The Pot Luck Club, Joh
Eat Out 5 min de lectureCookbooks, Food, & Wine
What’s Cooking In 2020?
After decades as one of South Africa’s leading chefs, Margot Janse knows what it takes to run a kitchen; to source, train, create, reinvent and do it all again and again. So she’s uniquely skilled in her role as mentor and Eat Out Chief Judge to find