Chef James Diack has launched his second restaurant called The National, providing delightful range of smoky Texan, South American and other flavourful dishes to provide rustic comfort to any palate.
Situated in Parktown North on 19 4th Avenue, The National’s menu includes an assortment of flavour profiles and dishes including burgers, paella, hot bowls and pulled-pork buns.
The National will be supplied by Brightside in the Magaliesberg, the farm where Diack grew up.
Diack’s mother, Janet, is passionate about farming and supplying the restaurants – what they can’t grow themselves they source from suppliers who share their passion for provenance.
Diack opened his first restaurant, Coobs, in Parkhurst in late 2013. It has since risen to become one of South Africa’s best-loved Bistros.
“The National food is slightly simpler than at Coobs, but just as beautifully presented and just a little more rustic,” said Diack.
“Coobs and The National are now two of the only restaurants in South Africa which can accurately trace the provenance of their food – meaning we know exactly where our ingredients come from,” explained Diack.
“This means our menus are seasonal and based on what’s available from the farm.”
Two three-hectare veggie gardens supply the restaurants with herbs, vegetables and fruit – the farm even makes its own ricotta. The farm also supplies Coobs’ now legendary acorn-fed wild board, lamb, duck and the occasional pigeon or guinea fowl.
“The production capability at our farm has now got to the point where we can supply both restaurants from nose-to-tail.”
“Having a second outlet means we can offer different ingredients, broaden our cooking styles and extend the type of food we offer. So, while Coobs will stay as an occasional restaurant for the refined diner, The National is more of an every-day eatery,” Diack concludes.