The Buzbey Grill

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Three Anchor Road, Cape Town Central 8001, South Africa


3.5 rating based on 2 ratings
2 Reviews

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Overall Rating

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Rating Summary

3.5 rating based on 2 ratings
3.0 rating based on 2 ratings
4.0 rating based on 2 ratings
3.0 rating based on 2 ratings
  1. Expert Review

    3.0 rating based on 1 rating
    Dec 2014 · Bianca Fernandes

    Buzbey Grill in Sea Point has been around for decades and unfortunately you can tell by their menu and décor...

    Buzbey Grill in Sea Point has been around for decades and unfortunately you can tell by their menu and décor that they’re stuck in the past. This classic grill house was once the go-to place for good service and great grills in Cape Town, so I decided to return to see how the food is now and what they’ve done to update the place. I was shocked to see that they haven’t updated anything much since the last time I visited there over ten years ago. Although the food is classic and well-cooked, it’s nothing to write home about and neither is the atmosphere or service.

    For starters, I ordered the Fried Camembert served with cranberry sauce. It was a good starter but nothing special. The cranberry sauce was a good accompaniment with the deep fried and crumbed cheese, but I expected more.

    For mains, I ordered the Pepper Steak and I must say, it wasn’t a very appetizing dish at all.  The presentation of a dish has a lot to do with how you enjoy it, and unfortunately my pepper steak looked more like a dog’s breakfast than a fancy steak from a legendary steak house. It was tasty and cooked well but I was a little disappointed with what I got for the price.

    For dessert, I ordered the Italian Kisses which were definitely not homemade and a big let-down. The biggest disappointment of the night was the stilted atmosphere of the restaurant and although it was quite busy for a weeknight, I just didn’t feel like I was in a good steakhouse. This is the sort of place I would return to if the food was stellar, but unfortunately I was underwhelmed all in all.

  2. Expert Review

    4.0 rating based on 1 rating
    Oct 2014 · Dana Sanchez

    At Buz Bey Grill, legendary chef and owner Jimmy Kyritsis greeted me as I entered, then I watched him cook my steak. This...

    At Buz Bey Grill, legendary chef and owner Jimmy Kyritsis greeted me as I entered, then I watched him cook my steak.

    This beloved Sea Point restaurant is one of Cape Town’s oldest, and has a retro vibe. Its art deco signage is a landmark, but inside, it seems to register more in the 1960s with photos of Charlie Chaplin and classic singers on the walls and blues playing in the background. Many locals say Jimmy makes some of the best food in Cape Town.

    Praise for Buz Bey is fairly universal in its simplicity: great steaks and great service. I went for dinner on a week night, and the few empty tables quickly filled up.

    I ordered char-grilled sardines dusted with dried chili for starters (45 rand) and sipped on a glass of Du Toitskloof red — a blend of pinotage, merlot and cabernet. Then a roquefort salad (62 rand) arrived that was amazingly delicious, proof that blue cheese dressings are not created equal. My charcoal grilled filet (160 rand for 320 grams) was totally satisfying.

    Two hard-working waiters managed the whole place, which is frequented mainly by locals and tourists. When the orders slowed down, Jimmy came over to my table to chat.

    Jimmy bought the restaurant 35 years ago from a man named Bastion — but people called him Buz — and Buz’s wife, Beryl, whom Buz called Bey, hence Buz Bey Grill.

    Until 1976, the restaurant was named The Copper Kettle. Jimmy said he changed the decor and lighting slightly, but not much else.

    “I put on no airs and graces,” he told me. “We just serve honest food.”

    Favorites include calamari, spare ribs and sirloin rubbed in cracked pepper with a brandy and cream sauce. On the menu, you’ll also find angels on horseback — smoked oysters wrapped in bacon and deep fried.

    But if something you want is not on the menu, Jimmy said he’ll try and make it, “because I believe this is a service industry,” he said.

    For the first 13 years after Jimmy bought the place, the restaurant was open seven days a week. He was its only chef. Now he’s open for dinner Tuesdays through Sundays (6 p.m. to 11 p.m.) — and still, he’s the only chef.

    Customers sometimes tell Jimmy he’s old fashioned. “I encourage Wi-Fi,” he said. “I encourage conversation.”

    He said he considers himself a conductor of sorts, cooking with volcanic rocks heated by gas.

    “I’m a very fortunate soul,” he said. “Total job satisfaction. I make people happy most of the time and they give me money for it.”

    Jimmy puts that money in an antique silver cash register on the counter that has sentimental value. He’s been offered a lot of money for it, he said, but he’s not selling.

    The main takeaway from this review? At Buz Bey Grill, my food was cooked by someone who loves his work, and it showed.




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