Chef Paul Friedman represents South Africa well, merging Dutch, Portuguese, and Asian influences into perfectly seared meats and seafood, served with a side of lush chutneys and spices. The name, Peli Peli, refers to a little red pepper relied upon to transform marinades in traditional cuisine. To experience its full effect, opt for the Cape Town skillet, a dish piled high with prawns so massive they have to squeeze onto the plate, scallops, sautéed calamari, and more. With a thirty-foot acacia tree as a centerpiece and a ceiling of networked neon lights, the restaurant’s interior is as much an attraction as the food.

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