As Spill announced on August 1st, Reuben Riffel for the One and Only Cape Town.

Reuben Riffel.

As Spill announced three weeks ago, Reuben Riffel is opening at the One and Only Cape Town.

With the termination of Gordon Ramsay’s Maze on July 30th, much admired and talented Chef Reuben will take over the 170 seater restaurant at the Waterfront hotel.

The hall mark of Reuben’s cooking is fantastic punchy flavours jumping off the plate. He is known for using fresh local seasonal produce with textured food and exciting plating.

His chilli squid is legendary.

To get an overview of what to expect at the One and Only check out his cookbook which I reviewed earlier this week. http://www.spill.co.za/cook-book-review/reuben-riffel-his-cookbook-and-time-travel/2633/

After feasting on chilli salt squid, blue cheese tomato jam tarts, tomato soup with coconut sorbet, lamb shanks with waterblommetjies Sol Kerzner and his team made an offer to Reuben that “he could not refuse”.

As Reuben told today’s Sunday Times (page 3), “I was flabbergasted……So I told him I’d think about it”.Franschhoek has been abuzz with this news for many weeks. Locals and his staff are justly proud and delighted that Reuben, who has made such an impact there, is going to the One and Only to work his magic.

One of his staff said to me, “Yes we are proud, and we will back him all the way”. When I asked if the prospect of the 170 seater restaurant was a little daunting she replied, “Look, we are already running a 150 seater in Franschhoek, an extra 20 seats shouldn’t be a problem”. 

Tomorrow Spill brings you my review of the food at Reuben’s in Franschhoek.

Let’s see what convinced Sol that Reuben was the man for him.

Carmelized Onion and Blue Cheese Tart with Tomato Chutney. A dish that rocked Sol Kerzner's boat.