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Daily Maverick
16-05-2025
- Business
- Daily Maverick
It's time to kick off — let's take on the world with our prime steakhouses
It's time to have a bit of a barney with Australia and the world. The current score: Aussie 17, SA 2. It's great to have something on the board, but nowhere near good enough. Let's scorch our way through their tally next year with a searing victory over their steakhouse successes in the global rankings. Beef & Glory. Firedoor. Fireside. Char. Beefbar. Burnt Ends. Woodfire. VUUR. Knife. The names of steakhouses all over the world tell stories of fire and char, sear and sizzle. And all of the aforenamed are in a newly published list of those purported to be the best in the world. Did you spot that? VUUR. In Proud Afrikaans Capitals. Our own Boland steakhouse worshipping at the altar of flame. And VUUR is their Best Steakhouse in Africa too. Steakhouses are valid restaurants, and many of them were there long before most of the now famous and laurelled eateries attained their gilt-edged status as palaces of something that is somehow strangely more than just food. It's the idea of food. But to hold their own in the world of awards bestowed on their adored peers, steakhouses have to have their very own awards systems. One such is the World's 101 Best Steak Restaurants list for 2025 announced this week. VUUR is at number 87. And this Stellenbosch venture is not alone. Creeping in at number 97 is The Blockman in Johannesburg. Two out of 100 in the entire world is a number not to be sniffed at. That's two of our – who knows how many? – steakhouses recognised as the best on the planet. But if you looked down the list and tallied up how the competition is doing, we'd all be crying into our Klippies and Coke. Look at Australia. They have 17 steak restaurants in the top 101, of which 11 are in Sydney, six in Melbourne. The US has 19, of which nine are in New York, three in Chicago and others spread further afield. The UK has nine (England 7, Scotland 1, Wales 1 — so we've beaten the last two but not London where all of England's seven are). Japan has eight, Spain seven, Argentina and Singapore four each, and Belgium and Italy three each. Now glance our way again: Johannesburg one, Stellenbosch one, Cape Town nil. So are we going to do something about this? If you're a steakhouse owner, get on their website now and get involved. Draw attention to yourself. Who are 'they'? The annual awards are organised by London's Upper Cut Media House whose CEO and publisher, Ekkehard Knobelspies, helms the assessment of 900 restaurants on the planet. They pledge that restaurants are evaluated independently and incognito, by 21 'steak ambassadors' who judge establishments according to 28 criteria such as the quality, sourcing and ageing of meat, cooking precision service, wine and extraneous aspects such as service and ambiance. Own a great steak restaurant? Make yourself known to them: find their contact details here. They're not going to let you know when their 'ambassador' might visit, or their identity, and they may never assess your steakhouse at all. But if your establishment is on their radar, you might get lucky. There are nine criteria, verbatim as per their website: Quality of the meat offered, considering taste, terroir, character, marbling, cut and preparation; Selection and variety of meat cuts (ageing process, origin, breeds), including both primary and secondary cuts; Service quality and expertise in meat. In-depth product knowledge is essential; Detailed description of the meat cuts on the menu (including breed, origin, gender, ageing process, feeding methods, slaughter age and preparation); A curated wine list featuring selections from top winemakers, enhancing the overall dining experience; Ease of use and efficiency of the reservation system, including the handling of reservations; Your own online presence that caters to the needs of an international clientele, including your own Instagram account and website available in English; Interior design, ambiance and overall look and feel of the restaurant; and Above all, no 'pay-for-play' practices for the listed restaurants. Their anonymous 'steak ambassadors' visit restaurants incognito. The website explains that '2-4 experienced Steak Ambassadors with a broad industry background over decades (awarded chefs, certified meat- & Wagyu masters, food journalists, etc.) are evaluating for us on every continent'. Among the 101 on the list, South Africa is in the company of Canada, France and Hong Kong, which have two steakhouses featured. And we are one restaurant ahead of the following countries, all of which have just one eatery on the list: Austria, Canary Islands, Cayman Islands, Denmark, Ecuador, Finland, Germany, Greece, Indonesia, Mexico, Monaco, New Zealand (hah!), Portugal, South Korea, Sweden, Switzerland, Ukraine, United Arab Emirates and Vietnam. Yes, war-ravaged Ukraine has an entry at number 79. The entry elaborates: 'In the heart of Kyiv, BEEF meat & wine continues to assert itself in 2025 as one of the world's premier destinations for serious steak lovers and wine connoisseurs alike. With its sleek ambiance, expertly sourced meats and impeccable service, BEEF is more than a restaurant – it's a benchmark of contemporary dining in Ukraine. 'The moment guests step inside, they're welcomed into an environment that balances urban sophistication with inviting warmth. The interiors blend dark wood, modern lighting and elegant design touches, creating a space equally suited to intimate dinners, business gatherings, or celebratory evenings. The open kitchen remains a focal point, offering diners a window into the fire-driven artistry at the heart of the BEEF experience. 'The menu is a confident celebration of premium beef, grilled over charcoal with precision and restraint. The steak programme spans an impressive range – from A5 Japanese and Australian Wagyu to USDA Prime ribeye and local dry-aged selections. Each cut is treated with reverence, expertly seasoned and grilled to accentuate the richness, texture and origin of the meat.' Here's a case in point: the original Hussar Grill I happened to dine at one of South Africa's longest-serving steakhouses recently: Hussar Grill in Rondebosch, Cape Town. And while I was there, I was thinking about how ignored steakhouses are in our restaurant awards systems. Not surprisingly, because this was late March and I was there for the annual Eat Out awards, which were happening the following evening at the Baxter Theatre a short walk away. Never mind the many Hussars there are all over the place now. Maybe even at your local mall. When I was a naughty truant in the early 1970s, my mom (then a newly 'single mom' after my dad had scarpered back to the ships to drink himself out of a job two weeks later) and I lived in a little flat across the road from this original Hussar Grill, for a few short months until she could no longer afford the rent. It had opened in 1964. The steakhouse was a mystery to us, but I could smell the aromas when I walked past its doors on Main Road. The Baxter hadn't been built yet, and I couldn't have imagined that only 15 years later I would be in the Baxter bar after shows with Baxter artistic director John Slemon and the late film director Manie van Rensburg (Manie and I would talk into our whisky cups; I could never keep pace with John though), and interview the likes of Sandra Prinsloo, Jana Cilliers, David Kramer and Jeremy Taylor. Not to forget the great Sean Taylor, who was the best company once he hit the bar post-performance. But when you're a stupid kid, you know nothing. You can only dream. Which I did. Wonderful, then, to go back to that little corner as a very much grown man, approaching his 70th birthday (now passed), and for all of the people mentioned above also to have grown old. Or gone, like the wonderful Irishman John Slemon. Stepping up to the front door, strangely, my mind flits to old Hillbrow. Maybe it's how busy, how vital, everything is, nothing like sleepy 1971. Looking around the walls, I realise that there are posters and photographs on them that would have been there even then, when that kid walked past with his hands in his jeans pockets. Step inside, kid. Have a table. Let's see what's on the menu. Hits of early decades caress the corners of the ceiling. Billy Joel's Uptown Girl. The astonishingly powerful falsetto of Morten Harket on A-ha's Take On Me. Out the window, it's not dark yet. Students everywhere. A barman who suddenly transforms into a waiter says he's been here 21 years. It's a start. I order a glass of the HER sauvignon blanc, in honour of my proud, brave waitron, who tells me her pronouns and that she is transitioning. I observe that people don't dress up here, they come right off the street in what they're wearing. Except for one party of selfie-snappers in black and shiny white and too much faux fur. Feeling a sort of a rush in my head, something to do with that kid now being here as a man more than 5o years later, I spot the name of a red wine and I have to have it. Taste of the Hussar Grill 60th anniversary premium blend. Sniff, sip. Almonds. The taste of time, love and patience. The reward of labour and consistency. (This after only one sip, promise.) Hollandse bitterballen. Retro delight. They're perfect: 'Double cream béchamel studded with beef jus and beef bits.' How steakhouse-y is that? And Dijon. Of course. My steak is a 300g chateaubriand served medium rare, with baby potatoes swimming in garlicky butter, and a Béarnaise sauce. I see, on other tables, that standard side-vegetables are pumpkin and creamed spinach, very old-school. The meat is slide-through tender and incapable of improvement. One dessert is almost requisite: the sort of dish that if removed from a menu would inspire a lynching party. The chocolate vodka martini. It's warm! (I write in my notes). It's also delicious and terribly moreish but I pull myself together and call for the bill. Meanwhile, when next you visit your local grill house, if you think they truly cut it, tell them about these awards and persuade them to do something about being noticed by the organisers. Does the original Hussar Grill deserve to be a contender for a top award for steak restaurants? Or which ones do, in your experience? Write to me at this address and let me know your thoughts. Please name the city or town where your recommendation is. Let's get something going here. Find the full list below. DM The Whole 1o1 Here is the full list of the 101 restaurants, listed in alphabetical order of the countries in which they operate. Their rankings are alongside. All restaurants link to their entry on the list's website. Argentina Don Julio Parrilla, Buenos Aires 1 Fogón, Buenos Aires 35 Elena, Buenos Aires 56 Hermanos, Buenos Aires 95 Australia Margaret, Sydney 2 Rockpool Bar & Grill, Sydney 12 The International, Sydney 14 Firedoor, Sydney 16 Victor Churchill, Melbourne 18 Porteño, Sydney 20 The Gidley, Sydney 32 Aalia, Sydney 36 Steer Dining Room, Melbourne 37 Gimlet, Melbourne 45 Shell House, Sydney 51 Matilda 159 Domain, Melbourne 57 The Cut Bar & Grill, Sydney 62 Meatmaiden, Melbourne 91 Grill Americano, Melbourne 92 20 Chapel, Sydney 93 Bistecca, Sydney 99 Austria Beef & Glory, Vienna 65 Belgium Carcasse, Koksijde 19 Gillis, Ghent 22 Maven, Antwerp 74 Canada Elisa, Vancouver 26 Jacobs & Co, Toronto 76 Canary Islands Char Fuego y Brasas, Tenerife 61 Cayman Islands Firewood, George Town 68 Denmark Capa, Copenhagen 21 Ecuador Tributo, Quito 30 Finland The Grand Bar & Grill, Helsinki 72 France Anahi, Paris 34 Clover Grill, Paris 42 Germany Grill Royal, Berlin 64 Greece Brutus Tavern, Athens 101 Hong Kong Fireside 50 The Steak House 80 Indonesia Meatguy Steakhouse, Jakarta 90 Italy I Due Cippi, Saturnia 4 La Braseria, Osio Sotto 25 Regina Bistecca, Florence 29 Japan Nikuya Tanaka, Tokyo 27 Miyoshi, Kyoto 40 Kitan-In, Osaka 46 Niku Kappō Jō, Tokyo 83 Okadamae, Tokyo 86 Fukutatei The Okai, Osaka 96 Sugita, Tokyo 98 Wagyumafia, Tokyo 100 Mexico Holsteins, Monterrey 67 Monaco Beefbar 33 New Zealand Fife Lane, Mount Maunganui 94 Portugal Sala de Corte, Lisbon 81 Singapore Burnt Ends 5 Bistecca 53 Cut by Wolfgang Puck 59 Shatōburian 66 South Africa Vuur, Stellenbosch 87 The Blockman, Johannesburg 97 South Korea Born & Bred, Seoul 15 Spain Laia Erretegia, Hondarribia 3 Bodega el Capricho, Jiménez de Jamuz 6 Casa Julian de Tolosa, Tolosa 7 Lana, Madrid 8 Los 33, Madrid 28 Amaren, Bilbao 31 Asador Nicolás, Tolosa 48 Sweden Ag, Stockholm 9 Switzerland William's Butchers Table, Zurich 82 Ukraine Beef, Kyiv 79 United Arab Emirates 11 Woodfire, Dubai 38 United Kingdom Ibai, London 11 Hawksmoor, London 23 Brat, London 24 Lutyens Grill, London 39 Aragawa, London 41 Blok, South Wales 55 The Devonshire, London 70 Porter & Rye, Glasgow 85 Guinea Grill, London 89 USA Cote, New York 10 Asador Bastian, Chicago 13 La Tête d'Or, New York 17 Gwen, Los Angeles 43 4 Charles Prime Rib, New York 44 Knife, Dallas 47 Niku Steakhouse, San Francisco 49 Jeffrey's, Austin 52 Keens, New York 58 The Bazaar, New York 60 Minetta Tavern, New York 63 Prime + Proper, Detroit 69 Swift & Sons, Chicago 71 Gallaghers, New York 73 American Cut, New York 75 Bavette's Steakhouse, Chicago 77 Izzy's Steaks & Chops, San Francisco 78 Nuri Steakhouse, Dallas 84 Gage & Tollner, New York 88 Vietnam Koki, Hanoi 54
Time Out
13-05-2025
- Entertainment
- Time Out
The Blockman in Joburg named one of the world's best steakhouses
Johannesburg's own The Blockman has earned global recognition, landing at #97 on the 2025 World's 101 Best Steak Restaurants list. This achievement puts The Blockman on the international culinary map, solidifying its reputation as one of South Africa's top destinations for steak and fire-based cooking. Located in the upmarket suburb of Parkhurst, The Blockman is a refined, fire-fuelled meat eatery that combines contemporary South African dining with the ancient traditions of butchery and open-fire cooking. Led by chef-owner Vassilios Holiasmenos, a trained butcher and chef, the restaurant honours whole-animal butchery, dry-aging, and coals as the core of its offering. A celebration of meat and method Cuts like dry-aged rib-eye, thick-cut sirloin, and heritage breeds are aged and broken down in-house before being cooked over hardwood coals. Diners can even select their own steak from the restaurant's visible aging room, an immersive experience that reinforces The Blockman's philosophy: let the meat speak for itself. But it's not just about beef. Seasonal sides like ember-roasted carrots, bone marrow bread, and crisp salads offer balance, while the curated wine list highlights top South African producers—both essential factors in the restaurant's global recognition. A global standard in steak The World's 101 Best Steak Restaurants list is known for its integrity and high standards. Restaurants are selected and ranked by Steak Ambassadors, experts ranging from chefs to meat masters and food journalists, who conduct incognito visits across six continents. According to Upper Cut Media House, the boutique hospitality media company behind the list, the ranking is guided by nine key criteria, including meat quality and cut variety, service and product knowledge, wine curation, ambiance, and a strong international presence. Importantly, the process is independent, with no pay-to-play involvement. The Blockman's inclusion is a proud moment for South African gastronomy, recognising the restaurant's commitment to craftsmanship, quality, and transparency. Visit The Blockman on 4th Avenue in Illovo, and experience why it's not only one of Joburg's best restaurants but now officially one of the best steakhouses in the world.
