Turn ’n Tender

2011-05-06 15:13

With the weather starting to turn colder, you don’t expect a lot of people to leave the warmth and comfort of their homes for a restaurant.

While Turn ’n Tender was not exactly brimming with people, there was a decent-sized crowd and more people kept coming in – even at 9pm.

The inside is done up in cosy dark wood and with the open kitchen, you’d expect a lot of noise from the frantic pace that comes from quick service. Yet patrons can have conversations without having to shout.

The pavement dining area now sports South African flag-patterned blankets and gas heaters for the smoking diners, which adds intimacy to the experience.

Service:
The service is among the best I’ve had in a long time.

Our waiter, Muzi, exercised his training well when he rattled off the different wines on the list and even brought us a sample of the special wine of the night.

He patiently explained the menu as well as the specials, and accommodated our finicky eating habits by suggesting substitutes for some of the dishes.

Muzi’s seamless explanation of the steaks and cuts made the menu redundant and piqued our interest enough to want to try new dishes.

Best thing on the menu:
The Argentinian fillet my partner ordered was a new taste sensation that scored a gold star. It looked bigger than its 300g, and the Argentinian marinade and topping accompanied with stir-fried vegetables made the dish perfect for someone watching their weight.

My point rump with the specially charred sides was melt-in-the mouth, but my lack of a sweet tooth probably made the pumpkin taste too sugary. At least the steamed spinach was fresh and just on the right side of its natural taste.

My friend willingly blew her diet for the devilishly divine mud pie with a scoop of ice cream, while I savoured the gin and tonic sorbet. Delish!

Expect to find:

Families, couples and friends enjoying a relaxed midweek meal.

Verdict:

After 32 years in the business, the owners of this establishment have mastered the art of red meat. The steaks, which range between R80 and R185,
are aged between 18 and 28 days. They were sublime and went down well with the Saronsberg shiraz suggested by Muzi.

The desserts were perfect for the sweet and savoury tastes we preferred.

I’ll definitely be paying a visit again.

» Turn ’n Tender Parktown North
011 788 7933. Turn ’n Tender Illovo 011 268 2107



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