South Africa"s wine capital of Stellenbosch is not really having its cup runneth over with culinary hot-spots. That would be the town itself – the surrounding winelands have a plethora of fine places to chow-down in spectacular surroundings.
Knowing this, I was still surprised when a group of local advertising honchos suggested we meet at the relatively-recently opened Hussar Grill in Plein Street where they were planning to twist my arm into dropping a wad of cash with their media portfolio.
Hussar Grill? That quaint Rondebosch steak house from the 1960s that has morphed into a chain-eatery with establishments in Camp"s Bay, Green Point,Tygervalley and now Stellenbosch?
Well, these hosts were advertising execs, what do they know?
Turns out, Hussar Grill is currently the Stellenbosch hot-spot, attracting not only the predictable herd of migratory Gauteng-businessmen, bored local housewives and meat-munching academics from the university, but also winemakers and winery-owners.
I mean, what"s there not to like about the Hussar? A clean, well-lighted space. Service staff who speak English or Afrikaans that does not sound like a National Geographic African Linguistic Special insert. And a good piece of meat.
A quick chat with management revealed that in an economically tight environment, the Hussar chain is doing very well, thank you. This was confirmed by a recent week-night visit to the branch at Willowbridge. Pumping. There is one teeny-weeny, eensy-peensy feature that separates Hussar Grill from other steak-houses and restaurants. And that is the phrase “we never charge corkage” which is so proudly displayed at the entrance to its establishments. These four words would send most restaurateurs into a piteous state, a state where they"d be wandering the wastelands in ghoulish madness mumbling incoherent words of chaos as to how any restaurant would dare to not only never charge corkage, but actually encourage patrons to bring their own wine. continued below...
“Corkage is evil. People who want corkage are evil. We the restaurant will not, we repeat will not, survive if evil people bring their evil corkage-wanting wines into our place.” When asked what they the restaurateurs actually do to warrant charging the 200% to 350% mark-up on a harmless little bottle of wine, they just shrug their shoulders, continuing to mumble incomprehensible Business for Dummies phrases. But the question begs an answer: if so many renowned restaurateurs – including Alan Pick from The Butcher"s Shop to whom the practise of corkage makes André van Rensburg"s anti-Pinotage tirades sound like choral music – are against patrons bringing wine, how does Hussar succeed? Two reasons, methinks.
As a manager of brand reputation, I can safely say that the “we never charge corkage” marketing slogan employed by Hussar immediately creates trust in the eye of the patron of potential patron. I mean, what a great warm, inviting, I"m-your-buddy slogan! Almost like the guy at work saying: “Come for dinner, and you can bonk my wife”.
By openly stating that one is welcome to bring one"s own wine, Hussar succeeds in harnessing the trust of the customer. My mind goes that if I am not going to be ripped off in the wine department, the general experience is going to be of the win-win type from my side. Great marketing. Made greater by the fact that Hussar has taken ownership of this bring-your-bottle approach, as far as the Cape"s restaurant scene is concerned in any event. The second reason for the success of this policy is that the open invitation to bring your own wine seldom leads to patrons abusing the system. In most instances, four people will bring one bottle of something special and complement this by buying another bottle from the wine-list. I mean, who really wants to lug four to six bottle of vino around with them when going for a night out? For the patron, the saving on wine leads to a longer stay at the restaurant, where the extra Irish Coffees, espressos and odd Port or Cognac that would not have been ordered if the wine spend had been bigger, help to balance the books quite nicely. Fact is, despite its Corkage Glasnost, Hussar still sells a shedload of wine. Check out the wine-list, the shelves, the wine-friendly ambience. Hussar Grill. Been going since 1964, while in Cape Town a restaurant that survives for more than 60 months is labelled an institution. Proof that a well-oiled wheel does not need re-inventing.
“I stumbled upon a new restaurant in Stellenbosch quite by accident when our regular lunch spot was closed for their annual winter break. We were sorely disappointed having anticipated our al fresco luncheon spot all the way from Cape Town! Anyway we were in dire need of the bathroom and after some rude treatment at another establishment I noticed The Hussar Grill on the Square and the delightful staff were more than happy to assist us in our hour of need. Emerging refreshed I was able to take in the ambiance of the new establishment and was instantly captivated! The decor is a delight and creates a cosy ambiance. The tables are decked out in white with napkins. Whilst my son availed himself of the facilities I asked to see the menu and we decided to have lunch! Mighty happy that we did! We ordered a glass of wine each and while we waited we received a gorgeous bowl of olives (they were excellent) and a bowl of veggie crisps.
Now... what to eat...?
Whenever I find myself at a restaurant that I have not yet visited and they have chicken livers on the menu it trips me up!! I just have to try it to see what the chef does. So my mind was made up quite quickly and I snapped away with my camera whilst my son read the brand new leather menu from cover to cover with intriguing squeals of …ooh they have ...or ooh they make!! The service was impeccable, the staff delightful and the food was great. We will definitely be returning. I imagine that it would be a good idea to book for dinner as it is not very big and bound to be very popular. Here are the details
Bon Appetit
Veronica
xxx
Times LIVE | 03 October, 2011 01:29
Our favourite old-school steakhouses around the country: places to go for post-rugby protein
HUSSAR GRILL, Cape Town, 47 years old
10 Main Road, Rondebosch. 0216899516. www.hussargrill.co.za
Graham Texeira first opened the Hussar back in 1964. Today it's Greg Bax who opens the door in his chef's whites.
"Over all these years, nothing much has changed on the menu, and that consistency is key to a restaurant like this," says Greg. "If anybody asks me what to order I'll always tell them: '300g rump medium rare (R125), with pepper sauce and chips.'" The decor is as reliable as the menu. There's an old-school feel to the place, with its wood-panelled walls and polished brass. A short drive from Newlands cricket and rugby stadiums, Hussar is also a popular hangout for local sporting stars. "We get a lot of the old rugby and cricket players coming here," says Greg. "Jackman, Quirk and the boys, they're often in here for lunch." - Richard Holmes
August 9th, 2011 | Author: Rian Truter
Ek vang "n groot gly aan restourant- en kosresensies wat vir my in die fynste detail alles wil vertel. Van die wurmgehapte, organiese slaaiblare wat agter die linkerwiel van die ou trekker gepluk word tot die hoofsjef se kleinkind met die kroephoesie laat in die nag. Al wat ek eintlik wil weet, is die plek OK? En The Hussar Grill in Stellenbosch is OK. Inteendeel, dit is baie meer as OK. Dit is besonder OK. Só OK dat ek genoodsaak voel om iets daaroor te skryf. The Hussar Grill is definitief "n besoek werd. En moenie dink jy kan net daar opruk en hulle gaan "n traan wegpink omdat jy by die voordeur is nie. Nee, bespreek liewer, want hulle bly tjokkenblok vol geboek. Vir my is die grootste pluspunt dat hulle nie "n kurkfooi vra nie. Iemand het uiteindelik gesnap dat ons in die Kaap bly en dat die meeste van ons nie net vir die WP skree nie, maar ook ons eie wynversameling het. En dat ons graag daardie spesiale bottel wil drink sonder om nog ekstra te moet betaal. Volpunte aan Hussar! Met die eerste hap aan my rib eye was ek terug in Argentinië. Die smaak, geur en reuk het my teruggevat na "n vleishemel êrens in "n steakhouse in Beunos Aires. Ek het amper omgekyk op soek na die gaucho en sy meisie wat die tango gaan dans. Olé, Señor! Die nagereg is iets waarvoor "n mens maar "n week of twee ekstra by Weight Watchers sal moet bly. Ons het, behalwe die gewone crème brûlée, ook hul Choclate Vodka oor die lippe geneem. Laat ek dié skepping net opsom deur te sê dié nommertjie sal "n kerkmens laat sonde doen … baie sonde, só lekker is dit. Die atmosfeer van The Hussar Grill is statig sonder om jou aan die parlement te laat dink. En die diens is van die beste wat ek in "n lang tyd ervaar het. Persoonlike diens wat jou laat voel hulle het toe regtig nét vir jóú gewag. Die eienaars, Graig Foxcroft en David Pieterse, kry dit reg om "n ete by The Hussar Grill in "n WOW-ervaring te omskep. Dit help natuuurlik ook as die kelnerin "n oud-Dee Effer is!
My raad: moenie wag nie! Gryp daardie spesiale bottel en sit oop-en-toe af na The Hussar Grill. Onthou net om eers jou plek te bespreek!
My favourite animal is steak. – Fran Lebowitz
A recipe has no soul. You as the cook, must bring soul to the recipe. – Thomas Keller
If more of us valued food and cheer and song above hoarded gold, it would be a merrier world. – JRR Tolkien
26 July, 2010
After a grueling three weeks, the wait is finally over. The Willowbridge Culinary Competition ran from June 8 to 23 and nine contents had to compete against each other to become Willowbridge"s most-loved restaurant.
Adega, Col"Cacchio Pizzeria, Primi Piatti, Café Magnifico, Lemon Butta, Casa, Kauai, Hussar Grill and Simply Asia were in the run for the title of Willowbridge Lifestyle Centre"s "Best Restaurant 2010".
Jenny Morris had the arduous task of reviewing each of these eateries over the three-week period and to select the winners for the "Best Eatery" as well as "Excellent Service" awards. Additionally, patrons frequenting the various restaurants also had their say and were requested to vote at the participating restaurants as well as via email entries.
After receiving over 1000 submissions, the votes were tallied and the decision remained unanimous: The Hussar Grill came out tops to win the titles of "Best Restaurant Overall", "Excellent Service" as well as "People"s Choice Award".
Col"Cacchio Pizzeria came in as close runner-up in the People"s Choice category.
Congratulations to Imelda Carstens who won the public competition. She will soon be having dinner with four of her friends at Hussar Grill.
It is apparent; The Hussar Grill remains the number one voted restaurant at Willowbridge Lifestyle Centre.
26 July 2010
You know, my mama used to say the small things tell us about the big things. If they don't return your phone message, they won't sign the contract. If they are late without a call, you can never entrust them with your life savings. Granted - I could only see mama between 5 and 7pm weekdays and all day Saturdays with an orderly present, but she DID have a point! So it was with GREAT joy that I simply had to review any restaurant that displayed the following banner amidst all this overblown, overdone, over-the-top World Cup hysteria..... "Fillet - it is here!!". I was always under the impression that the Hussar was a VERY expensive, stuffy, staid, overdone tourist trap-type space where you were frowned upon for not wearing a waistcoat; but nothing could be farther from the truth. I was welcomed by Stuart Bailey and seated in a very quiet section right next to an open flame gas heater (what warmth and ambience in a drippy Cape Town winter environment!). The place looks like a London gentlemen's club - the kind your grandfather had to have 4 references and a Lloyd's membership to join, However, it feels like the lounge in a really good mate's house. No pretence, no fuss, no palaver at all. I had the extraordinary tomato soup du jour (R28) to start. OMG - I was whisked right back to the Blue Marlin Hotel in Southbroom when I was 7 years old. I was introduced to "Mato soup" by Abanta, our server of the time. Subsequently, it was all I would eat for an entire year (yes, my parents WERE on anti-depressants...why do you ask?!) During this dining epiphany, Stuart was enlightening me about the space around us - you gotta know that the place is special if the griller and 2 waitresses have been there since 1997! Turns out Stuart started with Saddles in 1995, so he has been around cow and chicken for 16 years. Event the calamari I sampled next (R39) was beyond unreal. Stuart uses the "steak" part of the squid and sections them so it is literally air-light and not even one bit "Cape Town Fish Market" chewy. Yum.
5 March, 2010 | by Rob & Jacqui - http://dobbino.com
We were originally going to have this meal tomorrow (Saturday), but seeing that today was the coolest we have had for some while, we decided to rather go out today.
The Hussar Grill has taken over the space previously occupied by Theo's Grill. The décor is fine – fairly typically upmarket steakhouse style, but with very comfortable chairs. The staff members are very friendly and helpful, and one immediately feels at ease. Our waiter for the day was Christie, and he did a super job catering for our
needs.
The restaurant doesn't charge corkage, and we took this opportunity to take with us a bottle from a very special gift from two lovely people. The wine was the Klein Roosboom 2009 Sauvignon Blanc, from one of Durbanville's boutique wineries. And absolutely delicious it was too!
After much deliberation, we eventually settled on having a main meal only – and just as well as it was a healthy portion. After some discussion with Christie, Jacqui decided on the Hog's Rib (400g), and I chose the Chateaubriand (200g). The steak was served with a béarnaise sauce and chips, and flambéed with the brandy at the table. I also ordered a portion of their creamed spinach and cinnamon butternut (R10). Well – what a meal! Jacqui's ribs were tender, juicy and full of meat – and then cooked to perfection on top of it all! My steak was just delicious (it probably could have been cooked a little less, but it was so tender it didn't matter). The béarnaise sauce was excellent, the chips to die for, and the only slight complaint was that the spinach was not as hot as it should have been.
Generally, the meals are to our minds a bit on the pricy side, but both of us agreed that both our meals today were worth the money, and we will go back again. Bill before tip came to R247.
Jacqui's comments:
The last time I had ribs this tender, was when we were in the Karroo last winter!!! Wow, they were delicious, and very very meaty! The sauce was a little too sweet for me, but lovely all the same. Service was excellent, helpful and friendly. Background music was just audible and pleasant, but not invasive at all. Definitely recommended.
The guys from Hussar Grill show us how it's done.
First, the selection
Serving a great steak begins with the selection of top quality meat. A common mistake is to select cuts described as fire engine red, but those typically haven't enjoyed the benefits associated with maturation. The ideal cuts tend to be much darker . Good cuts have a "marbled effect" created by the thin lines of fat within the meat. The fillet of beef (tenderloin, fillet de boeuf) is the most consistently tender cut and, as such, is sold at a premium. However, it is not as intense in flavour as the rump or sirloin.
The sirloin steak (entrecöte, New York strip steak, Porterhouse) is a lightly grained cut that provides maximum flavour and, after three weeks of maturing, provides the essense of a classic steak.
The rump steak is the top-selling in SA and is characterised by a large layer with a signature edge of fat.
Braaing
Ensure your meat is at room temperature and never cooked directly from the fridge.
Stovetop grilling
The touch test
Don't cut into the meat to see if it's done. We prefer the touch test.
Let your left hand hang loose. With the index finger of your right hand, press down
firmly on the area between your left thumb and forefinger to gauge the softness;
that is how a rare steak feels if you press it just as hard. Now make a loose fist
with your left hand and press the same area again. That is how a medium-rare
steak feels to the touch. Make a light fist, press again, and you will feel the pring-back
of a well-done steak.
Friday 8 August 2003 - Cape Times
The Hussar grill was bursting at the seams on Saturday night. We arrived without a booking and were asked to wait while another table was leaving. The promised five-minute wait felt more like 15 minutes but we enjoyed a bottle of Vergelegen Mill Race R85 while eavesdropping on a huge table of ageing sports fans.
Without being asked we were placed in the smoking section at a table so tight I'm amazed I managed to fit in without lubricant. I consider myself tolerant, but cigarette smoke offends me beyond any other. So I opted for a pre-dinner cigar and was delighted that they sell Davidoff's cigarellos (my favourite) at R20 a pop which I
thought was well priced. I overheard that the owner of Nauties across the way was now in partnership at the Hussar Grill and it felt good to see chef patrons at the grill.
Always famous for it's steaks, Hussar's carpetbagger(R79) was my choice - fillet filled with smoked oysters and covered in a cheese sauce, while the irascible vegetarian (soon needing a new name) ordered the spring chicken (R42). My steak was beautifully soft and the smoky taste from the oysters certainly added interest. We both agreed that the chips were excellent. Despite being exceptionally busy we didn't wait inordinately long for anything and the service was very friendly.
Friday 19 September 2003 - Die Burger
JARE lank ry ek by die restaurant se uithangbord skuins oorkant die Rondebosch-winkelsentrum verby en wonder telkens wanneer die ruite toegeverf en 'n "te huur"-bordjie gaan verskyn.
Maar die feit dat ek dit reeds jare doen, moes tog iets gesê het, want toe ons uiteindelick besluit om die Hussar se deur oop te stoot, gaan daar 'm gans ander wêreld oop as wat die vaal fasade veronderstel. Miskien is dit die verrassingseffek, maar die plek het atmosfeer. Dit is 'n smallerige vertrek op twee vlakke, knus eerder as beknop, met die hoer vlak wat breer uitvou tot waar 'n groot venster een van die universiteitsbuurt se mooi straatjies binnelaat. Die donker houtpanele en wynbottles gestapel op elke moontlike vlak of nis is tipies braairestaurant, maar
daar is 'n soliditeit aan alles, die swaarder lug, wat jou weer hond se gedagtes oor ketting-restaurante gee.
Moenie 'n fout maak nie, Hussar is nie 'n fynproerwersplek nie. Daar staan "pub & grill" by sy naam, en hier kry jy goeie basiese kos - 'n goeie stuk vleis of vis goed gaargemaak. Oudergewoonte bestel ons slakke in knoffelbotter (R30) vir voorgereg, 'n nare gewoonte, maar toemaar. Dis vet slakke, maar die verskil is dat dit met vars kruie besprinkel is. Dit is allerminste 'n nare gewoonte.
Ons hoofgeregte is 'n 400g - lendestuk (R69) en vlamgebraaide mosselkraker (R59) wat ons met 'n aangenaam speseryagtige Blue Mountain Shiraz (R55) geniet. Die Hussar het nogal 'n wynlys van formaat, en gebruikersvriendelik het elke wyn ook 'n stergradering (Tassies nogal met 31/2).
Die mosselkraker is 'n stewige moot, en die gekarameliseerde braaisousie het 'n aangename nadraai op die tong. Op die oog af is die lendestuk indrukwekkend, so groot soos 'n windpomp-tiffie se hand. En die skone eetster
bevestig wat ons nou reeds weet: goeie vleis, presies gaargemaak.
Rustig sak ons dus in 'n poedingtjie in, vir haar kaaskoek (R20) en vir my brandewyn- poeding met roomys (R18). Niks wat ons aanspoor om die resep te vra nie, en ek huiwer die keer selfs om my poeding as "basies en goed" te
bestempel.
Jy kan flambojanter eet, maar wildsvleis of biefstuk in brandewyn staan heir na R80 se kant toe. Goedkoper kan jy
continued below...
ook gaan, en 'n burger kos jou hier by die R30 rond. Die Hussar voorsien dus in die behoeftes van die Universiteit van Kaapstad (net boer op teen die bult) se studente en dosente. Die restaurant is elke weekaand oop, en van Maandag tot Vrydag vir middagete. Onthou: moenie jou aan die fasade steur nie; gaan slag in.
Thursday 9 November 2006 - Atlantic Sun
"The Hussar Grill in Rondebosch is undoubtably one of Cape Town's true treasures, which has been serving the very finest South African grain-fed beef to generations of dedicated and loyal guests from the same premises since opening in 1964," says a restaurant spokesperson.
Award Winning Trade
After 43 years of multiple award-winning trade, and in response to many years of guest requests, the owners have finally decided to expand the brand with the opening of a second restaurant, which is located at 107A Main Road, Greenpoint (50 metres from another Cape Town icon, Giovannis). In keeping with established traditions, the new grill room is managed by the owners at all times and they personally attend to the maturing, cutting and trimming
of all meat, thereby ensuring the consistency of excellence that has been associated with the Hussar brand for decades.
Selecting the best
As Stuart Bailey, one of the owners says: "The process of serving a truly great steak really starts with selecting only the very best quality beef and game." "We are in daily contact with our butchers and game farms who are all absolutely aware of the meticulous attention to detail that we pay to every single side of beef or game that is ever purchased by us." Prior to becoming a partner at The Hussar in Rondebosch, Stuart spent 10 years with the Cattle baron group and was the managing partner in the Plattekloof and Stellenbosch branches. Both of these restaurants were awarded with "Steakhouse of the Year" awards while under his control and, in 2003, he was the recipient of a special award from the South African Grainfed Beef Association for his services to the South African steak house industry. "In simple terms, Stuart certainly understands the business," adds the spokesperson. Stuart's management assistant at the new grill room is Dominic Adelbert. Three years after matriculating at Bishops, Dominic graduated from Les
Roches in Switzerland, which is amoung the finest hotel schools in the world. Thereafter, he completed his academic training at the ICHM in Adelaide, Australia where he was awarded the degree of Bachelor of International Hotel management. After furthering his restaurant experience in Switzerland, Singapore and Germany, Dominic joined the managemnt team at "world-renowned" Gleneagles Hotel in Scotland, where he held the position of sommelier.
Elements of success A key element of The Hussar's success over the past four decades has been it's attitude towards constantly providing guests with "real value for their spend" and this attitude will be continued at its Greenpoint branch. As Greg Bax, managing partner at the original Hussar Grill in Rondebosch says: "While we whole-heartedly welcome tourists and visitors ot the Cape, we understand clearly that the local residents will always be the real core of our business and we work very hard to ensure that our guests become regular vistors. By way of example, although we hold more than 60 wine labels in stock, we never charge corkage and, unlike many of our competitors, we also do not charge at all for the vegetables and starch selection that accompanies every grill."
Wednesday 19 September 2007 - Mamba Online
In my mind, winter has always gone hand in hand with rich, hearty meals. So when two friends and I recently went down to Cape Town for a wedding, we were looking forward to the Western Cape’s traditionally cold and wet winter weather and revisiting some of our favourite restaurants.
As usual, nothing worked out the way we planned. Yes, the Western Cape was still beautifully lush and green compared to dull, dry Gauteng, but there was absolutely no sign of winter: no clouds, no wind, and no rain. Instead, we had gorgeously sunny summer days that allowed for short sleeves and sidewalk café dining. Needless to say, the bulk of our plans changed quite dramatically. What did however come to fruition was at least one hearty meal, courtesy of the renowned Hussar Grill’s Greenpoint branch. It’s prime positioning in Main Road, merely a few metres from the legendary Giovanni’s, gave us a splendid view of the construction taking place at the new Greenpoint Stadium and we had heated discussions on how the World Cup 2010 would change the face of this part of town.
The Hussar Grill has been in existence since 1964, with its main, and the original, branch still in operation in Rondebosch. The Greenpoint outlet was opened in November 2006 and, according to our host Stuart, has since been doing brisk business. Hussar’s décor creates a welcome, homely ambiance that manages to successfully combine modern amenities with old-school hospitality. Dark wood and crisp white table linen give a stylish impression, but don’t make you feel remotely pretentious.
The restaurant maintains its multiple award-winning reputation by going to great lengths on a daily basis to purchase only the finest and freshest produce, and it promises that this special care is reflected in every meal that leaves its kitchen. The menu is tried, tested and extensive; certainly giving us a few headaches when it came to choosing what to order.
For starters, our party of three settled on the Springbok Loin Carpaccio (R38), Fried Crumbed Camembert (R44) and Chicken Livers (R32). The Springbok Carpaccio, one of my all-time favourite starters, was probably the best I’ve tasted in months. Sliced paper-thin and served on an olive oil and balsamic vinegar base, it was topped with parmesan reggiano, rocket and sprouts; the flavours and textures a delightful taste sensation. The Crumbed Camembert also comes highly recommended, as do the Chicken Livers. Gently pan-fried with chillies and Hussar’s rich, homemade tomato sauce, it was tender and spicy. We found the starter portions to be very generous, and combined with the relaxed atmosphere of the restaurant, decided to postpone a few appointments and rather have a laid-back, lazy lunch.
Our gracious host, Stuart, joined us for a chat before we moved on to the main course. The Hussar Grill is renowned for its superior red meat dishes and traditionally only serves its signature super grade, grain fed South African beef. It is hung on the carcass for up to seven days whereafter it is ‘wet aged’ for periods varying up to three weeks. Their T-bones are all dry aged. With this in mind, I decided on a classic for my main meal: the Hussar Carpetbagger (R115), a fillet mignon stuffed with a combination of smoked oysters and selected cheeses and topped off with a brandy and wholegrain mustard sauce. The meat was visibly of excellent quality and prepared to my required medium order; the brandy and wholegrain mustard sauce combining with the rich, smoked
oysters in a gastronomic sensation.
I first went to the Hussar in Rondebosch in 1979, and its still almost exactly the same. They got the formula right back in the sixties, and they haven't fiddled with it. We go there whenever we have something to celebrate. They serve the juiciest steaks, the crispiest chips, and the mushiest yummiest mashed butternut and the creamiest creamed spinach. If I was on deathrow and could order my last meal, I'd order their fillet with all the trimmings and extra onion rings, and I'd make sure I choked on the last mouthful. Dying would be easy – I'd already be in heaven...
Helen: November 08, 2007
The atmosphere, service at the Green Point Branch has been excellent on each occassion we have been there. The steaks are mouthwatering & the pricing is really "Value for Money"
Suzanne: September 20, 2007
First time visitor last night. Best steak ever.
Philip: August 23, 2007
Absolutely by far the best steaks in Cape Town, most probably South Africa too!!!!!!!!
Sven: July 23, 2007
The ribs and warthog ribs rock! Nothing like them in all of Cape Town. A unique ambience that's part diner, part steakhouse, part train dining car...but somehow it works. There's a reason it's been there since my parents were students.
Pippa: June 05, 2007
BRILLIANT STEAK DONE TO PERFECTION.HIGHLY RECOMENDED
Ivan: April 27, 2007
My husband and I went for a quick romantic dinner on Saturday night. Fabulous staff (thanks Jackie!) and speedy steaks... we had the Chateaubriand and Carpetbagger; both were superb. Great old style steak house, tasty vegetables, thick Don Pedro's minimal fuss... there's a reason The Hussar's has been there for over 40 years. Keep it up guys, those of us in the suburbs salute you!
Samantha: March 26, 2007
Absolutely awesome restaurant with superb steaks. The staff are friendly and attentive,
the steaks are excellent and the atmosphere is cosy and friendly. And prices are not
bad at all. A wonderful evening out!
Lise : September 23, 2008
Greg and his staff are a true gem - the food is fabulous, well priced