Chilling on the Couch in the Corner
Michelle Phetlhe | Tuesday June 14, 2022 06:00
It ended up being a perfect evening as we got to appreciate the restaurant on a “regular” night. It is no secret that it is one of the most popular grub and hangout spots. The string of eateries along side this restaurant that is in fact in a corner, remained pretty quiet the whole evening while they maintained a steady flow of customers for what was evidently a not so busy evening anywhere else. We had an opportunity to chat with the manager Ob, who is a very passionate individual. Enthusiastic about the job he has been entrusted with, perfectly cooked meat, service offered by his staff and customer satisfaction are top of mind for this energetic food manager.
He believes that their customers come from near and far and remain loyal customers because they experience a level of botho unlike any other. Ba a ikokobetsa when they communicate regardless of the customer’s ethnicity or background and they wash every customers hands ka metsi mo bekereng, with a washbowl. Both these are signs of respect ka Setswana. This practice of washing hands for sure earned them points with the advent of COVID-19 as the restaurant has always believed it was important to wash customer’s hands to also give them an option of eating with their hands. Braai needs one to get into it down to their fingers to truly enjoy it. Corner Couch came around in 2019 transitioning from a previous brand. Patrons who have been around since then apparently know the couch that the name refers to.
The name is significant in that there was a physical couch that influenced the name of the restaurant, which is quirky and gives the place a certain character about it. When I was still schooling in Cape Town, there was a very popular restaurant called Kwa Mzoli. A few key elements of Corner Couch remind me of that unexpected epicenter of entertainment with a focal point being braaied meat. Visitors from around the world would make sure to make a stop at the spot and Ob says they too have a huge customer base who are both local and from SA. Easy to believe because the culinary experience is of international standard. One’s journey with their food order begins when they enter the laid back restaurant, which is spacious layout, located on a terrace with a shelter to abate weathering elements.
The cool colours and greenery create an ambiance of complete relaxation. Once seated, the very polite waitress shared their menu and took us through what was available for the day. I loved how educative the menu was with regards to having a meat doneness chart as well as an image showcasing where different type of meat cuts come from on the cow. How meat is done can easily turn into a debatable topic, and so this chart that is provided gives the customer a visual representation of what they ask for.
This ensures that they are clear about their order and it is communicated to the braai master by the waiter. A refreshing approach coupled with the customer getting to go to the window to pick out meat from the butcher. The fridge, which is stocked daily with a fresh variety of meats and cuts, is clean and orderly. It is here where you pick out what you want, essentially creating your platter for one or a group. It is weighed, priced and then sent over to the braai stands. While you wait for your food you can enjoy anyone of their affordable beverages, while listening to the sounds of the resident DJ as a whiff of braai permeates the restaurant. This model is accommodating because one gets to choose how much they spend. We were spoilt for choice as we found quite a bit of choice at the butcher which was moving quite quickly as orders came in. To name a few: T- Bone Steak, Rib Eye, Pork Ribs, Pork Chops, Braai Wors, Farmhouse Wors and Pork wrapped chicken breast Kebabs.
The sides options for these meats are starch, seven Salads to choose from and gravy on the side. Alternatively there are dishes on the menu prepared in the kitchen, these include the likes of oxtail and Tswana chicken. The food was finally ready, uniquely served on a breadboard as are platters. I complained ke bona that there were two dumplings, thinking they were a lot. Kante they are perfectly sized, light and fluffy. The chicken wrapped in bacon Kebabs were juicy, and I was particularly impressed at how well the chicken was cooked without the bacon getting too crispy or burnt. Clear knowledge and experience was exercised at the braai stand.
The pork chops made up the other meat element on my plate with four amazing sides. I thought it was a lot, until I started incorporating all the flavour and textures. The second platter, which seemed like endless amounts, was a rib eye, made tender, medium rare le farmhouse served with bogobe. Everything was delicious. But tota hela I loved the chicken wrapped in bacon...so yummy...I was told to expect super exciting changes 2022. We are HERE for them. Also the restaurant can give you amazing meals to take home for cheat braai days.