IN a valley famous for its haute cuisine, starched tablecloths and multi-course tasting menus, the buzz around Franks Corner Bar and Grill has swept through the Franschhoek like a breath of fresh air. Located slap-bang in the heart of the village, Franks is the passion project of American entrepreneur – and proud Franschhoek resident – Frank Rodriguez, who tapped into the culinary skills of his close friend, acclaimed local chef Reuben Riffel, and the hospitality acumen of his business partner and co-owner of the restaurant Alex McCormack, to create a contemporary dining destination serving up a fresh and simple take on modern American cuisine.
While Rodriguez is a familiar face in the valley thanks to his partnership in The Franschhoek Beer Company, which he co-owns with McCormack and Riffel, he had long dreamed of opening a restaurant in the village…when the right location came along.
“This is not just a tourist town,” adds Reuben, the Franschhoek-born chef and restaurateur. “Frank and I know that, and we really wanted to create a dining destination that was as much for the locals and as the tourists.”
Reuben and his business partner Ryno Snyman – with executive chef Aviv Liebenberg – have outdone themselves in creating a collection of dishes he dubs “New-Style American”, with the diversity of communities across the USA allowing the freedom to create dishes that celebrate both traditional and contemporary culinary cultures.
Another firm favourite is the corn dog, a classic American snack given a lift here by homemade ketchup and pickled cucumbers, and a fine dance partner to the Liberty American Pale Ale. Main courses are focused on steak – generous portions of premium grain-fed beef broiled in the kitchen’s imported Pira charcoal oven and finished on a flame grill. Here they’re served unadorned, putting the prime cuts centre stage, with a choice of sides.
Another standout is the pork chop – an uncommon cut in the Cape – with braised red cabbage, blue cheese and mustard cream, while the Nashville hot chicken takes the flavours of this American southern classic – garlic, paprika and cayenne pepper – and reinvents the serving in a succulent deboned chicken quarter carefully brined, marinated and char-grilled.
At Franks, chips are all hand-cut and triple-cooked. In the Franks house salad, cucumbers are marinated and the tomatoes pre-seasoned, while the addition of traditional amasi adds another layer of flavour to the hand-made honey-mustard dressing. Mayonnaise is made in-house, as are the pickles served with the corn dogs. The sausages for those are custom-made for Franks by a traditional family-run butchery, just one of the many ingredients handpicked from select producers and suppliers.
Franks Corner Bar and Grill is at 42 Huguenot Street, Franschhoek and offers an all-day menu from noon until 10pm daily. Book here | IG: @franks_corner_za