I think Down South has put its finger on what a lot of diners want from restaurants.
High quality food, great value for money, great service, in a relaxed and informal setting.
They are going through a “soft” opening at the moment, and I ate there the other night to see how things were coming along.
I’ll start by saying that the french fries were the best I’ve eaten in Cape Town. They peel their own potatoes cut their own chips and make them from scratch. I think that says a lot for the standards a restaurant sets. Perfectly cooked, they are crisp on the outside and soft and fluffy on the inside.
But on to the ribs and prawns. Properly cooked, full of flavour and succulent.
They’re great. And a great big plate for two, with french fries, costs R120. Factor in a few beers, Jack Black’s is great, and after R250-300 you’ll be happy and full.
The cocktails are tasty and professionally made. Louisiana Jam, Passion Julep and Southern Ice Tea are some of the well known cocktails mentioned. Most are made with Southern Comfort, which is not my favourite drink, it being too sweet.
The menu at the moment is about 70% of the final version. It will evolve gradually over the next few weeks.
It’s a great venue for Long Street, I’m not so sure it would work in the staid Southern Burbs (pizza and pasta being the preferred local nosh).
Fellow diners included roving bands of Long Street revellers, on for an opportunistic pit stop, and Down South fits the bill. It has an open welcoming facade and once inside you grab a table without too much fuss. The interior is a mix of the old exposed stone and brick, with pared back wooden tables and soft lighting.
Chef Karl Penn has been with the Carne Group for 7 years and he is enjoying the laid back nature of the menu.
An enjoyable place to go on a night out, or after a football game in Greenpoint.
267 Long Street,
021 422 1155
Beside the Cafe Royale Burger Bar, and opposite Marvel Books.