THE CONCEPT

OUTSTANDING BEEF, REFRESHINGLY PERSONAL, AND PROUDLY TRADITIONAL

The Local Grill is the brainchild of Steven Maresch - whose passion has always been ‘deliver an unforgettable, simple and slick package deal’ – superior product, top class service and hands-on approach. With the idea of opening an old-fashioned butcher-style grill house, Steven started the long search for superior beef products in 2001. After extensive research and product testing, the perfect product was sourced. Steven and his partner at the time, Tim Thackwray, set the wheels in motion, and in 2002, the flagship Local Grill was established in Melville, Johannesburg.

A TRADITION
The concept of The Local Grill is reminiscent of ‘the local butcher’ – in an era when 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 an unpretentious around-the- corner ‘pop in’.

THE DÉCOR
In keeping with the food concept, the décor of The Local Grill outlets is clean and simple lines, black and white mosaics, wooden floors and a school blackboard displaying the menu of the day, and wine list.

THE CUISINE
The menu is unadorned and the emphasis is on natural, wholesome and preservative-free ingredients. The beef is aged on the premises, and diners are informed of the length of the ageing process – via display on the blackboard, and on the daily menus. The exceptional beef is cut to order, rubbed (steaks are seasoned with a blend of freeze dried herbs and spices) and finally brushed with salted butter while grilling. This method allows for the perfect infusion of flavours between steak and rub. The main dishes are served with either skin on fries, pap and polenta or mash and beef jus.

PERSONAL SERVICE
All chefs and waiters are taken through the beef procurement process and regular visits to our suppliers’ production plants assist the refining process.

Within the first year of operating the restaurant, it became clear that the market demands had become far more sophisticated, and that additional brands and added value were needed to give the concept the edge. A beef tasting, co-hosted by Farmers Weekly, was held at The Local Grill. Beef suppliers were selected through a process of tastings, which had assured “CONSISTENT BEST QUALITY”, with Chalmar Beef being awarded best beef suppliers in Gauteng and Greenfields Beef the winner in tastings and customer feedback.

While perceived as a meat lover’s paradise, the Falkland Islands calamari prepared with sweet chilli jam and lemon butter cream is famous in its own right at The Local Grill. Venison, pork, lamb, fish and vegetarian dishes are prepared to order and complement the ever-changing menu.

THE LOCATIONS
In 2005 fellow restaurateur, Greg McLeroth, approached Steven to relocate The Local Grill - bringing it closer to its primary market.

Hurlingham Manor, the flagship Local Grill with a large covered deck (smoking area), and huge windows open to a panoramic view of the Sandton CBD, offers diners a great escape.

Parktown North, in the heart of the trendy suburb has just opened its doors to full houses and rave reviews. (Please see our review page)

The restaurants are “family friendly”, and have a dedicated children’s menu – the ribs and freshly ground beef burgers are a firm favourite! The ongoing critical acclaim and the many regular patrons are testimony to the success of these “local” restaurants that they have made “home-from-home”. There are those patrons too, who call ahead to have their beef prepared for home braais and take-outs.

Owners Steve, Greg, Lourens and Llewy are always on call and very happy to demonstrate the ageing process to customers and to show them the grill.