{"id":38018,"date":"2012-11-22T00:45:12","date_gmt":"2012-11-21T22:45:12","guid":{"rendered":"http:\/\/www.whalecottage.com\/blog\/?p=38018"},"modified":"2012-11-23T00:37:28","modified_gmt":"2012-11-22T22:37:28","slug":"eat-out-top-10-restaurant-awards-2012-some-predictions","status":"publish","type":"post","link":"https:\/\/www.chrisvonulmenstein.com\/blog\/cape-town\/eat-out-top-10-restaurant-awards-2012-some-predictions\/","title":{"rendered":"Eat Out Top 10 Restaurant 2012 Awards: some predictions!"},"content":{"rendered":"

\"\"<\/a>We have predicted the Eat Out<\/strong> Top restaurants in the past few years, and this year we are presenting three Eat Out <\/strong>Top 10 list options, based on Eat Out<\/strong> editor Abigail Donnelly’s potential approaches to selecting the award-winning restaurants, which she had rubber-stamped by now ex-judge UK blogger Bruce Palling!<\/a><\/span><\/strong><\/p>\n

The judging criteria are clearly specified on the Eat Out <\/strong>website: the restaurant must have operated for 12 full months (this is why The Pot Luck Club had to be dropped off the Top 20 list<\/a><\/span><\/strong>!), and the same chef must have run the kitchen for the period; the owners and the chef should show an absolute passion for their business; \u00a0they should be dedicated to uplifting the industry (an odd criterion, not being clear if this is meant to be staff upliftment, or sharing with chef colleagues?); \u00a0chefs should care about sourcing quality produce; and consistency and excellence must shine through every aspect of the business. \u00a0The judging score is out of 100, of which 70% \u00a0goes to Food, its website says, but the figures don’t add up, in that 15 points go to menu composition and seasonality (defined as ‘choice, cooking techniques, dietary requirements, local ingredients, choice of fish, out-of-season ingredients<\/em>‘), 15 points go to presentation (defined as ‘visual appeal, fits description, use of plate, garnishes’), <\/em>and 25 points go to taste (defined as execution of dish, balanced, flavours complimentary, texture’), totalling 55 out of 70. \u00a0The missing 15 points are not clarified, but some must be the non-food aspects, as they add up to 100! \u00a0In addition, wine is evaluated out of 10 points (defined as ‘choice, other beverages offered, staff knowledge, pairing and value for money<\/em>‘), Value for money scores out of 5, Service is evaluated out of 20 (defined as ‘reservation, arrival, staff attitude and knowledge, specials, wine matching, dietary requirements, extra mile, billing’<\/em>), and ambiance is scored out of 10 (defined as ‘comfort level, cleanliness, cutlery, music and bathrooms<\/em>‘).<\/p>\n

To recap, the following Top 19 Restaurants are in the running for the Eat Out <\/strong>Top 10 Restaurant list:<\/p>\n

Cape Town<\/strong>: \u00a0Bistrot\u00a0Bizerca,\u00a0The Greenhouse,\u00a0La Colombe,\u00a0Planet Restaurant,\u00a0The Roundhouse,\u00a0The Test Kitchen<\/p>\n

Stellenbosch<\/strong>:\u00a0Delaire Graff,\u00a0Jordan Restaurant with George Jardine,\u00a0Makaron Restaurant,\u00a0Overture,\u00a0Rust en Vrede,\u00a0Terroir,\u00a0Tokara<\/p>\n

Franschhoek<\/strong>: \u00a0Babel,\u00a0Pierneef \u00e0 La Motte,\u00a0The Tasting Room<\/p>\n

Other<\/strong>:\u00a0DW Eleven-13,\u00a0Hartford House,\u00a0Restaurant Mosaic<\/p>\n

We called our first Top 10 Restaurant list the Taste Monitor<\/span>, doing a count of the number of times a Top 19 Eat Out restaurant<\/a> <\/span><\/strong>has been featured in\u00a0Taste<\/strong> magazine this year, of which Mrs Donnelly is the Food editor, to show which chefs she is partial to. \u00a0It is no surprise that Chef Luke Dale-Roberts wins, having been featured in every issue, and he would be the only restaurant on the Top 10 list on this basis, all other Top 19 restaurant contenders having only been featured once or twice, if at all, in the past year. Advertising for La Motte, Delaire Graff, and Makaron restaurants has appeared in the magazine this year, as well as a promotion for Delaire Graff.<\/p>\n

Another criterion would be the Trend to Foraging, Ethical sourcing, and Vegetable and Herb Gardening<\/span>, and the following restaurants would feature on this list, in no particular order, based on our knowledge and what the restaurant websites claim: \u00a0Pierneef \u00e0 La Motte,\u00a0Delaire Graff,\u00a0Overture,\u00a0Babel,\u00a0The Tasting Room,\u00a0The Greenhouse,\u00a0Planet Restaurant,\u00a0Makaron, and\u00a0Hartford House.<\/p>\n

To compile the Top 10 Restaurant List<\/span>, we have had to put ourselves into Mrs Donnelly’s shoes: she will have chosen her favourites and those that she has had links to, having shown her bias in judging restaurants this year and last year. \u00a0The hardest part is to decide which of her existing Top 10 favourites will have to fall off the existing Top 10 list to make way for others. No offence is meant by any exclusions, and is purely based on speculation:<\/p>\n

* \u00a0The Test Kitchen<\/span> – there is no doubt that The Test Kitchen will be named \"\"<\/a>Top Restaurant and Luke Dale-Roberts as Top Chef, on the basis of the monthly shoot at his restaurant for Taste<\/strong> magazine alone. 74th position on The World’s 50 Best Restaurants<\/a> list. Speaker at Eat Out<\/strong> Conference. Restaurant booked up to 3 months ahead. Oddly described as serving Tapas by Eat Out,<\/strong> maybe confusing it with The Pot Luck Club?<\/p>\n

* \u00a0 Pierneef \u00e0 La Motte <\/span>– Chef Chris Erasmus<\/a><\/span><\/strong> showed that he strives for excellence in spending one month working at Noma<\/a><\/span><\/strong>, the world’s best restaurant, has the most fabulous vegetable and herb garden<\/a><\/strong><\/span> filled with unusual vegetables, herbs, and edible flowers, collegially sharing the produce with other restaurants in Franschhoek and Stellenbosch, has excellent wines on its winelist, and proudly focuses on local cuisine. Superb interior, reasonable value. \u00a0Culinary Manager Hetta Van Deventer-Terblanche is speaking at the Eat Out <\/strong>Conference, and La Motte has advertised in Taste <\/strong>magazine. Service deficiencies would lose the restaurant some points.<\/p>\n

* \u00a0 Makaron Restaurant <\/span>– Chef Tanja Kruger<\/a><\/span><\/strong> is a member of the SA Culinary Olympic Team, spent a month working at Michelin-star L’Ap\u00e8rge restaurant in Paris this year, has a vegetable and herb garden at Majeka House, and sources meat from Farmer Angus at Spier.<\/a><\/span><\/strong> Mrs Donnelly was a consultant to the restaurant, designing its first menu last year, and named the restaurant the inaugural winner of the Boschendal Style Award 2011, making it a model Eat Out<\/strong> restaurant! \u00a0Sommelier Josephine Gutentoft adds to the quality offering. Good ambiance. \u00a0Placed advertisement in Taste<\/strong> magazine this year.<\/p>\n

* \u00a0 Babel at Babylonstoren<\/span> – Consultant Maranda Engelbrecht<\/a><\/span><\/strong> has created a restaurant that is booked out two months in advance, and has created a most unusual food concept of same-colour salads, consisting of fruit, vegetables and herbs, grown in their enormous French-inspired garden. Chef Simone Rossouw worked at a Dutch restaurant for a while earlier this year. Owner Karen Roos has impeccable decor taste, very less-is-more. \u00a0First wine vintage launched, and very Proudly Simonsberg wines. \u00a0Good value, service strained when busy.<\/p>\n

* Tokara<\/span> – Chef Richard Carstens<\/a><\/span><\/strong> deserved a Top 10 place last year, but was shockingly left off the list, perhaps because there was a fear that he would not last at the restaurant. He has proven Mrs Donnelly very wrong. One of our most creative chefs, and constantly reinventing himself and his team. \u00a0Seasonal focus. \u00a0Exceptional presentation. \u00a0Very professional service, with sommelier service. \u00a0Winner of best Winelands Restaurant in Great Wine Capitals Global Network awards second year running.<\/p>\n

* \u00a0 The Greenhouse <\/span>– Chef Peter Tempelhoff<\/a><\/span><\/strong> is understated and low key, just getting on with what he does best. Own vegetable garden on the hotel estate, knowledgeable about wines, Chef Peter making wines with Adam Mason. \u00a0One of only two Relais & Ch\u00e2teaux Grand Chefs in South Africa, awarded to Chef Peter earlier this year. Named Top Eat Out <\/strong>Restaurant last year. \u00a0Service can be arrogant. Fun interpretation of restaurant name in dishes. Expensive. Sommelier service. Innovative 7-course Dom Perignon Tasting Menu introduced today.<\/p>\n

* \u00a0 La Colombe<\/span> – Chef Scot Kirton worked with Chef Luke Dale-Roberts, and has proven that he can do it with his own team too. \u00a0Best winelist and sommelier in the country in Diner’s Club Winelist Awards this year.<\/p>\n

* \u00a0 DW Eleven-13<\/span> – we know that Bruce Palling\u00a0flew to Johannesburg to judge the restaurant.<\/p>\n

* \u00a0Delaire Graff <\/span>– Chef Christiaan Campbell <\/a><\/strong><\/span>has strong ethical food principles, sources from Farmer Angus, his own vegetable garden, as well as from La Motte, seasonal menus, good plating, exceptional setting with its view on to the Simonsberg, outstanding service, exceptional decor with artworks by top local artists, very expensive. \u00a0Placed advertisement and ran promotion in Taste <\/strong>magazine this year.<\/p>\n

* \u00a0 The Tasting Room<\/span> – Best placed South African restaurant on The World’s 50 Best Restaurant list, even though it slipped badly to 57th position this year, Chef Margot Janse sourcing herbs and vegetables from the La Motte garden, and meats from Farmer Angus at Spier. \u00a0Very expensive. Service and wine list is criticised. \u00a0New decor by Chef Margot’s brother. Speaker at Eat Out <\/strong>Conference. \u00a0Loses points for banning customers.<\/p>\n

We have excluded Bistrot Bizerca because of its move to new premises while the 2012 Eat Out<\/strong> edition was being printed; Terroir, Jordan Restaurant with George Jardine, and Rust en Vrede for being under the radar; The Roundhouse, for Chef PJ Vadas leaving during the course of the year, which should have disqualified the restaurant from being on the Top 20 list; \u00a0Hartford House and Restaurant Mosaic, for judge Bruce Palling not having visited, as far as we can tell from his Tweets; \u00a0Planet Restaurant, for not yet shaking off its hotel connection and what that entails, despite Chef Rudi’s\u00a0impressive sourcing of produce and their excellent sommelier; and Overture, whose Chef Bertus Basson may have been burning the candle at both ends this year with his Amazink, Die Wors-Rol, The Ultimate Braaimaster, and consulting contracts.<\/p>\n

We look forward to the Eat Out DStv Food Network<\/strong> Top 10 Restaurant Awards, to be held at The Westin hotel on Sunday evening.<\/p>\n

Chris von Ulmenstein, Whale Cottage Portfolio: www.whalecottage.com<\/a> Twitter: @WhaleCottage<\/p>\n","protected":false},"excerpt":{"rendered":"

We have predicted the Eat Out Top restaurants in the past few years, and this year we are presenting three Eat Out Top 10 list options, based on Eat Out editor Abigail Donnelly’s potential approaches to selecting the award-winning restaurants, which she had rubber-stamped by now ex-judge UK blogger Bruce Palling! The judging criteria are […]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_jetpack_memberships_contains_paid_content":false},"categories":[3,124,14,20,31,21],"tags":[16419,2803,14466,5039,8238,8239,64,17654,14131,16417,240,2552,32378,11308,1736,17663,17662,6825,17657,17655,14098,8082,32369,364,554,13780,6251,9358,14394,17659,39,1540,555,6045,14082,8350,1604,4426,33,2551,6611,8847,9074,14137,17661,4107,13,62,34,17658,14128,2394,493,17660,52,32376,9182,13149,447,2690,607,1362,7518,17664,17032,59,17653,17656,828],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t