Comments for Salty Cracker Club

Comment on Famous Butcher’s Grill by Steve

Steve — Mon, 31 May 2010 14:56:10 +0000

I see no reason why a reviewer shouldn’t be allowed to change their mind, especially so soon after the event.
Perhaps < del > the old score and put the new one?

Regards,
Cracker Site Management

Comment on Famous Butcher’s Grill by Jessica

Jessica — Mon, 31 May 2010 10:30:19 +0000

Hmm. Point taken re the Vanishing Waiter syndrome. Point of site order: do you think it’s acceptable to revise the ratings in a post based on subsequent input by fellow Cracklings? Because I now want to take that Staff score down a notch.

Comment on Famous Butcher’s Grill by Steve

Steve — Mon, 31 May 2010 07:17:20 +0000

> bloom of meaty health
Quite a mental image…

Hmm, in general: word, sister!
It was a bit disappointing.

Luckily the mariachi’s sets were quite short. There was something about the quality / type of sound that made it a bit more distracting than background music.

I’m noticing a trend in CT service – the waitbots are attentive and friendly until you get the starters. Then they downgrade you a priority level. Then, when you get your main course, you go down another priority level. I’d like to see high priority throughout the meal.
If you ever have to search for a waiter, rather than just wave / hail / semaphore from your table, then – waiternating, ur doing it wrong.

The place was very pretty, but I found the seats a bit uncomfortable, and I felt a bit squished. Very warm-feeling, though.

Here endeth the whinge.

Comment on Sushi Master by Neil

Neil — Wed, 05 May 2010 13:53:25 +0000

I’m a sushi monkey! Pick Me!

Comment on Sushi Master by Jess

Jess — Wed, 05 May 2010 11:33:52 +0000

I felt so sorry for that poor sushi chef, watching us enthuse madly over the food while he sat there sadly, unloved, unwanted, straining at the leash…

It was a lovely evening – the vibe was a bit strange, what with the music clashes and all, but actually just right. And the food, as you say, excellent. Memo to self, must try to tempura batter Bar Ones at home.

Comment on Jewel Tavern by Steve

Steve — Wed, 27 Jan 2010 11:24:05 +0000

We know! :)

The new location is very nice.
I miss the unique charm of the docks location, but only a little bit.
The food is still the best Chinese cuisine in Cape Town!

Comment on Jewel Tavern by Jewel Tavern

Jewel Tavern — Tue, 26 Jan 2010 11:50:45 +0000

The Jewel Tavern has moved to a new location, 101 St Georges Mall Street Cape Town City Bowl. Our new contact number is 0214224041.

Comment on Savoy Cabbage review by Steve

Steve — Fri, 27 Nov 2009 14:04:33 +0000

I also dug the deco. There was a fan above the table that I kept catching the shadow of on the table. Added a noir-ness.
There was also quite a nice mix of clientelle, mostly on the posh side, but I didn’t get a wiff of any snootification happening, so that was cool. The owner lady and maitre d’ dude
were both lovely.
I did get a bit worried when we sat down and weren’t attended to for a little while…

I completely agree that the starters were better than the mains.
My parfait was Best In Show for me. As is my Parfait. :)
All the mains were good without being great, but the generous portions were a welcome surprise.

Almost lost my eyes through popping out when I glanced at the wine list while we were waiting for the bill, though. The majority were around the 200 mark, with plenty of bottles above that – eep! Good thing we’re bring-a-bottle types. :)

________________________________________
I still want my orienteering Scouts/Guides-style badge, btw.
Perhaps tattoos instead?

Ideas for other badges: person who calls for water – JugHead badge; person who gets rid of sommelier – Little Fishes badge; person who spots air-con pipes – Nakatomi badge.

Comment on A few thoughts on Cargills by Jessica

Jessica — Fri, 27 Nov 2009 07:07:02 +0000

I really like Cargills – it does the classic French cuisine thing on a slightly intense and idiosyncratic small scale, with huge and wayward tailoring to the whims of the cook. It’s such a cosy space, and I very much enjoy the personal feeling and the small number of staff. I think the cook’s alone in that kitchen; the time I ate there with Anthony, the cook was also serving tables, and with considerable aplomb flung together a vegetarian option from ingredients at hand since the menu didn’t have much for the non-carnivore.

I love their almond-laced stir-fry, and have a complete and unrepentant adoration for the mashed-potato-and-herb rissoles which come standard with most of the meals. At this distance I honestly can’t remember what the duck was like – I think good, without being spectacular, but very orangey. I like that in a duck. The berry jus on the springbok was delectable.

Comment on Bread and Wine by Steve

Steve — Thu, 08 Oct 2009 08:48:05 +0000

Some links for the interested reader: Moreson wine estate; menu details at LQF. My red starter thing was braised Italian plum tomatoes, aubergine ravioli and tapenade, and was Teh Nom. The meat platter was fantastic, but the risotto was the winningest starter for me. Superb, subtle flavours. The piggy belly was very good, but the Gemsbok was divine. With butternut spatzle and morel jus, according to the linky above. I think Eck commented that it didn't taste strongly of Gemsbok (just meaty. not that that's a bad thing), and I agree, but that could've just been the char-grilly flavour (which was gooood).