Tonight I was invited to the launch of the brand new bacon bar on Bree Street (where else?).
The bustling spot, previously home to Sarah Ord Interiors, was packed with journos, local foodies, a giraffe and the fabulous Roger from Jorgensen's distillery – who was there launching his new hibiscus pink gin. (For more info, visit: http://www.jd7.co.za)
The decor is minimalistic, but rustic-chic, as most Bree-town spots are. I loved the wallpaper downstairs, next to the room that acts as an art gallery.
The bacon bas is the brainchild of Richard Bosman – well-known for his charcuterie around South Africa – and will feature a menu of sandwiches and a selection of his meats for tasting and for sale to take home. They do not yet have a liquor licence, but are awaiting approval.
With the success of the bacon bar in Franschhoek, it's no surprise that Cape Town would want its own taste of piggy, although one of my favourite things tonight – besides the crispy crackling, also for sale – was not made from pig at all. I loved the chicken wings, basted in bacon sauce. I mean, who does not love a sticky chicken wing (as long as no one is watching you getting down and dirty, looking like The Bone Collector)?
The bar is a daytime spot – but it will stay open at night for #firstThursdays – so make sure to grab some lunch when you're in the neighbourhood.
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