The concept of The Local Grill is reminiscent of the “local butcher”, in an era where service was a personal pleasure and not a job, knowing your customer’s preference was a privilege, meat was cut to order and the atmosphere was relaxed and unpretentious….. “sausages wrapped in brown paper”.
The menu is unadorned and the emphasis is on natural, field to fork, and preservative free ingredients. The beef is aged on the premises and diners are informed of the length of the aging process via blackboards displaying ‘days aged’ and origin. The beef is then cut to order, rubbed (steaks are then seasoned with ‘The Local Rub’) and finally brushed with butter while grilling. This method allows for the perfect infusion of flavours between steak and rub.
The Local Grill has received many accolades over the past five years.
These include Eat-Out best steakhouse in South Africa 2013 and 2015, The Wolftrap Best Steakhouse in South Africa, consecutively in 2013 and 2014 with best in Gauteng in 2015.
Trip advisor Top 10 with certificate of excellence since 2012.
A “Beef Club” meets at The Local Grill in Parktown North monthly to introduce farmers that want to share their story, test new breeds of bovine and network with beef connoisseurs. This Beef Club is sponsored by Weber, Farmers Weekly and other monthly participants and wine sponsors.
In their quest to deliver the ultimate steak, the owners of The Local Grill in Parktown North offer every customer a tour of the concept kitchen where they passionately share their cooking techniques, and a view the meat locker. “Weber beef appreciation” classes are also offered in this facility. Himalayan salt cooking and Oak wine staves are used to showcase the extensive range of beef and venison dishes on the menu at the restaurant.
The Wellington Local Grill at Val du Charron, nestling at the foot of the Groenberg mountain in contrast is on an Olive and Wine estate in the heart of the Bovlei valley with the majestic Hawequa Mountains on its eastern border.
Since the inception of the The Local Grill in 2002, we have been fortunate enough to share our beef journey with many farmers, butchers and customers. Following strict ‘field to fork’ principles means that the beef is sourced from the best producers we can find, aged on the premises and cut to order. This collaboration with beef producers has meant that over the years we have been able to showcase different breeds, beef from different regions and improve the offering year on year. The kitchen tours offered in Parktown North have further resulted in new relationships with farmers from far afield as Brazil and throughout Africa. We are proud of what we have achieved, we remain passionate about the beef experience we offer each and every diner who visits The Local Grill, we are humbled and grateful for the numerous accolades and acknowledgements we continue to receive. We look forward to sharing our journey with so many more.
From Rosebank, on Jan Smuts Ave travel west down 7th Ave towards Parkhurst. The Local Grill Parktown North on the left.
-26° 8' 41.58''
28° 1' 44.05''
Cnr 7th & 3rd Avenue
Monday - Saturday:
Lunch & Dinner
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