A former garage in an industrial part of Cape Town might sound like an unlikely location for a Texan-style smokehouse with a craft brewery. Chef PJ Vadas left his fine-dining background, travelled extensively and brought back a comfortable concept hinging on expert hot-smoking in a custom-built smoker with rooikrans wood. The space is light and casual, offering a view of steel tanks, where photographer Ryno Reyneke brews four craft beers on site. Unexpectedly, vegetarians eat well – a woodfired cauliflower, goat’s cheese, sultanas and shiitake side is inspired. A spiralised celeriac remoulade offers mustard and tangy apple freshness. In snacks, BBQ chicken wings are wow-worthy and ultra-tender. From the barbecue menu, whether smoky-yet-crisped pork belly, velvety pulled pork or pink-and-smoky spare ribs, flavours are in tune. Pulled pork smokes for 18 hours while free-range beef brisket is unforgettably tender after 14 hours. 42 Morningside Street, Ndabeni, Cape Town; 021-810-4545.
By Kim Maxwell