Courtesy of Jaime Genovese
Yebo and 10 Degrees South founder Justin Anthony is renovating the former Woodfire Grill space into his next restaurant, Cape Dutch. Anthony, who is also opening Biltong Bar in Ponce City Market this fall, hopes to open by September. The restaurant will be based on the South African concept of braai—a grill or cookout—and serve grilled steak, seafood, and vegetable dishes.
“In South Africa, we braai a lot—it’s a very social experience,” Anthony says. “We’re looking to bring that indoors, and Woodfire Grill already had this wonderful grill in the middle of the dining room.”
But unlike 10 Degrees South, Cape Dutch will not be a South African restaurant. With Philippe Haddad, formerly of F&B, in the kitchen, Cape Dutch will have Dutch and Flemish influences, evident in dishes like escargot in parsley butter, hoegaarden-style Belgian mussels, and steak tartare with pomme frites. Other items on the menu: lamb chops, sea bass, and a variety of burgers and dishes featuring 10 Degrees South’s peri-peri sauce, including peri-peri duck with scalloped potatoes.
Lara Creasy—the mind behind Ford Fry’s beverage programs—consulted on Cape Dutch and is pulling in wines primarily from France, Italy, Spain, South Africa, and California. Cocktails will be classic (Tom Collins and Old Fashioned), and both craft and domestic beers will be available. The team is also collaborating with 1821 Bitters (opening in Ponce City Market in the fall) to emphasize shrubs, tinctures, and bitters. Options include the Brandy Hum made with KWV South African brandy; Van Der Hum tangerine liqueur and orange bitters; and the Cape Grace with G’Vine Floraison gin, St. Germain, guava shrub, and bitters.
The space itself is undergoing renovations to make it more approachable. The entrance will have a lounge-like, “New York vibe,” and there will be two chef’s tables near the grill. It will feature Cape Dutch-style architecture with a lot of navy, white, and gray, as well as wooden elements.
As for Yebo, Anthony denies the rumors of an impending closure. “We’re staying in Phipps Plaza,” he says. “Yebo has been very successful, and it’s dear to my heart. In fact, it’s a brand that we believe has legs outside of Atlanta and can be transferred to other states easily.”
Although he’s focusing on local growth right now, he admits he’s been close to signing a lease in Los Angeles and New York in the past and will likely continue looking in the future.“For now I’m enjoying the foodie scene in Atlant. We have a lot of growth opportunity [here],” he says.
