The Local Grill GRAZE - Isando
Famous for its free-range and grained beef
Since September 2002 The Local Grill has been serving the best of South African beef and during this time established itself as one of the country’s best steakhouse:
• Eat-out DSTV Best steakhouse 2011
• The Wolftrap Best steakhouse 2013
Different locations demand subtle changes in the offering and having identified the need to make The Local Grill more accessible, Graze was conceptualized.
We have taken away the "frills" and focused on the great South African beef, adding some new twists to the dining experience.
Staying with our original beef supplier, Chalmar, we continue to age all the cuts on the premises and all steaks are cut to order. Craft beer and lighter meals complete the offering.
Blackboard menus and printed placemats set the tone of Graze and give the restaurant a minimalist feel that is inviting and clean. As the name suggests, we are constantly sourcing new produce "field to fork", ensuring the menu stays fresh, seasonal and healthy.
Although Isando does not have a demo kitchen like The Local Grill in Parktown North, customers are welcome to visit the kitchen at any time.
A private room is available that seats up to 40 people and conference packages can be arranged. The close proximity to OR Tambo International Airport and hotels make The Local Grill Graze a convenient stop for commuters during lunch or dinner.
We look forward to hosting you at The Local Grill GRAZE.
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’.
In keeping with the food concept, the décor of The Local Grill outlets is clean and simple lines.
The local Grill menu is unadorned and the emphasis is on natural, wholesome and preservative-free ingredients. The beef is aged on the premises.
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 red pepper relish or mash and beef jus.
All chefs and waiters at The Local Grill are taken through the beef procurement process and regular visits to our suppliers’ production plants assist the refining process.
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 Baby 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.
Our Must Try Meals!
Grain fed wet aged and cut to order. either rubbed, peppered, buttered, or plain
GRILLED FALKLANDS CALAMARI
Creamed lemon butter and sweet chilli jam
Medium rare, rubbed with a madagascar creamed peppercorn sauce and side house salad
Grilled, served with pesto, sweet chilli & balsamic glaze
GRANDE BRIE AND PRESERVE
Polenta crusted with figs, melon & ginger
- Cuisine : Grills, Seafood, South African, Steakhouse, Vegetarian
- Ambience : Business, Bustling, Family, Fireplace, Relaxed, Trendy, Upmarket
- Dress : Smart/Casual, Casual
Credit Cards Accepted
Monday - Sunday: 12:00 - 22:00