Mo’s Open Table ready to serve
Eating out at the recently opened Mo’s Open Table is such a magical and intricate experience. The name Mo is derived from the first letters of both his wife and his names. His wife is Mohumi Modise.
The new offering, something uniquely different to what the local clientele is used to is quite exciting to say the least. The historical location itself is off the hook, and just perfect for a venture of this magnitude. And it is only fair that for this historic project, he had to do it at a place that holds something magical to Africa. The location is none other than Tsholofelo Park, that is home to the Legendary El Negro’s resting place.
Housed at the Thatched house in the corner of the park, Mo’s Open Table is something of a wonder. It has literally given a fresh look to the park, and is such a stunning place. Besides its rustic, and laid back atmosphere and appearance, the restaurant touts itself as an ideal place that offers a whole new experience when it comes to fine dining, serving fresh made to order at what Modise terms a casual pricing.
The place, he says, is ideal for working and perfect for those who wish to live and play. Overall, the atmosphere here is just different to what many others in this competitive industry offer. You have to give it to Modise, and his team that this is one place where you walk in, and all of your problems and nagging thoughts literally evaporate.
The ambience is calming and the mature music, do wonders to the soul. Modise is very intentional about what he wants his clients to experience. Beyond the food, he is very clear that he wants to leave you with the ultimate experience. And he has done very well in laying that out for his clientele. The seating is very spacious. Customers who might wish to get the cool breeze outside, can opt to sit in the garden, away from the prying eyes of the public and just be in the moment.
Hosting Style this Monday, Modise is oozing with so much pride and passion.
Having grown up working at his family’s Butchery in Mogoditshane, he knows his way around the many cuts of a cow, and wants to break certain traditions.
In his kitchen, he wants all of those cuts to be put to good use ranging from T bone, Rump, Fillet, and create some scrumptious dishes ranging from pulled beef made from cow’s head, which just falls off the bone and is out of this world.
“We can call it pullet beef wrap,” he explains adding that they also want to break this tradition where Seswaa can only be enjoyed at funerals or weddings.
“We have soul foods weekends where we serve dishes such as Mokwetjepe,” he notes.
Modise further says that with offering such as innovative salads, paired with your Avocado’s on a steak, creating something that looks familiar to Keto Menu’s, but not saying it directly.
On the menu, customers can choose from a diverse array of dishes from the Grill. And they range from sticky wings starters, Portar House ( T Bone), Tomahawk ( Char grilled 600 g quality and well- structured cut with what has been termed as a pinnacle of perfection to serve the senses, served with a choice of side), Lamb Chops, BBQ Ribs, King clip. All of the dishes on this section come with a side of Pap, Rustic fries, roasted vegetables, mashed potatoes, butternut and a side salad. For those looking for something different, they can peruse through the Stacked section, where they can find the Big Mo’s Burger ( chicken or beef). Now this is the ultimate burger, trust us on this one. Burgers do not come in this shape and size. As the name says, this burger is big. And it will send you on sensory experience of all sorts. Even trying to just hold it, requires the right set of skills. But for those who love Burgers like we do, one can always find a way to navigate their way around it.
The Burger comprises of mushrooms, cheese, egg and bacon. Double stacked, and crafted for the extra hungry, it is double layered with ingredients and the sauce is basted with a patty. Having eaten burgers elsewhere in town, the Brioche of the burger, made in house is the right size, and the Patty which is almost double of what other restaurants offer, is a portion and a half.
For this burger, you need to eat it in rations. And by the time, you are halfway through, you are already planning your next trip here. That is the ultimate experience that Modise is creating for his family.
Other offerings on the menu range from a delectable offering of salads that vary from the Open Table Salad, Greek Salad, Caesar Salad, as well as the Crumbed chicken salad. Modise tells us that he wants his clients to enjoy healthy salads as much as they can enjoy other dishes on the menu.
Pasta lovers also have something to look forward to. They can enjoy delightful servings of Chicken liver pasta, Carbonara la Mo’s, Mo’s Dipollo, Frutti De Mare- from the sea, Mo’s Bolognaise as well as Fresca. Another favourite of ours happens to be Mo’s Dipollo comprising of Linguine pasta in a base of creamy napoletana sauce, mild peri peri sautéed livers, onion and a splash of cream topped with cream cheese and black pepper. Customers can pick the full or the half portion. And just the half portion is enough to fill anyone.
For those with a sweet tooth, the Hummingbird Cake and Chocolate Cake all made by Batswana are on the menu. The Hummingbird cake is that popular cake that is very enchanting, and is made by siblings Chedza Ludo Ndzinge, and her brother Shanganani.
Plans are underway to create a sweets corner which will showcase desserts made by local businesses. They also have plans to build an oven, where they will whip up flavorsome pizza’s.