Chef's Kitchen: South African Cuisine & Wines in Houston, Texas

Eric & I look forward to trying South African Cuisine at Chef's Table.

South African Wines

The Bar

One of the Dining Rooms

Our server, Maureen, welcomes us and goes over the Menu with us.  It's hard to make choices from the Appetizer List.  There are so many interesting Dishes to explore.

Eric & our Dirty Olive Oil

Vodka Martinis

To us!

The subtle blend of flavors is delightful. 

We decide on one Soup and three Appetizers with glasses of Tempranillo and Malbec Wines 

from Anura Vineyards.

The Chicken & Boerewors

Gumbo is amazing!

Vries Pastri (Bobotie): 

The Crust is topped

with  Mango Chutney.  

The Middle Layer is  Carrot Bredie

& the Bottom Layer is Curried Beef.

Showing off the layers of

Chef Paul Friedman's

award-winning creation.

The combination of flavors and textures is rich and full-bodied.   Our choice of wines compliments this meal.

Garlic Naan with Herbs &

Parmesan Cheese & Chakalaka

Sauce accompanies our 

next two Appetizers.

Sea Point Promenade is

Crab Lobster Cakes served

with Crispy Leeks on

Lemon Beurre Blanc.

This Gastronomic Trek through South African Cuisine is a feast for the eyes, palate, and soul.  Eric and I relish every aspect of this beautiful dish.

Our last Appetizer is Butter Basted

Charred Octopus, served with

Roasted Potatoes & Chimichurri.

So delicious!

Chef Friedman is an artist!   Eric and I will need to return several more times to try all the Appetizers.

We thanked Maureen for her recommendations and asked her to thank the Back of the House Staff who create the magic that diners enjoy here.