Just over a year and a half ago, we saw the opening of the first ‘fast fine’ establishment – CHEFS restaurant in Cape Town. Headed up by chef proprietor Jenny Ward, CHEFS broke new ground on the Cape Town food scene.

Let’s be honest, a restaurant opening in Cape Town is hardly newsworthy, what sets CHEFS restaurant apart, however, is how it has created the intersection between fine-dining and fast-food.

Fast-Food… Fast-Casual… Fast-Fine!

We’re 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 ‘What’s for dinner?’. However, as consumers in the age of information, we’ve 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’t cost the earth but also serve the needs of convenience and a chilled atmosphere.

Enter the likes of Junior and The Chicken Shop – fast-casual dining that combines the relaxed setting of fast-food chains with more of an emphasis on food integrity and the environment.

But what if you’re 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’t recommend enough CHEFS if you’re looking for that fast-fine experience.

CHEFS Restaurant in Cape Town

So what made and inspired local chef Jenny Ward to open up CHEFS Restaurant in Cape Town?

“I’ve always wanted to own my own restaurant. It’s a dream most chefs have. I wasn’t sure about the style, and I didn’t 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.

And what’s 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’s 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’ve taken your seat, you’re greeted by one of the chefs who will run through the day’s menu with you. Not only does this interaction instantly feel like your a guest at a friends place but you’re encouraged to ask questions about the days’ dishes and are 100% guaranteed to get the most in-depth personal account.

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.

Why You Should be Eating at CHEFS Restaurant in Cape Town

When I visited I got to sample their chicken and fish dish, the chicken kind of reminded me of a ‘¼ 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’s training and expertise to make this dish a death row-worthy meal! The chicken was seasoned with herbs then wood-fired – top points for nailing the juiciness, while still getting a crispy, herb-encrusted skin.

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’ll be well worth it.

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’ve ever had just one braai, you’ll know the immense flavour it brings.

But don’t take our word for it, as Jenny explains, “Woodfire 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.”

The next time you’re looking to impress a date or client in a relaxed setting make CHEFS your destination.

CHEFS Restaurant in Cape Town
81 St Johns Str Gardens, Cape Town | 021 461 0368

chefscapetown.co.za

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