GIBSON’S GOURMET BURGERS & RIBS, V&A WATERFRONT, CAPE TOWN
Every cloud has a silver lining — if it wasn’t for the recession, this splendid burger joint might not exist, writes Joanne Gibson (no relation)
Being Gibsons ourselves (by birth for hubby and the kids; by choice for me, although I reserve the right to remain a Simon when the others misbehave), the burning question after our family dinner at Gibson’s was: why the name? Our waiter (in full apron and nifty flatcap) could answer all questions except that one, and eventually it was restaurateur Ian Halfon (owner of Gibson’s as well as virtually adjoining V&A Waterfront eateries Belthazar and Balducci’s) who explained.
“We had some regular customers at Balducci’s whose surname was Gibson. When the economy started slowing in 2007, we realised we had to redefine our very upmarket model and offer more value for money. It was the Gibsons who suggested that we do a burger.”
It wouldn’t be any old burger, though. For starters, there was no need to buy in mince, because premium steakhouse Belthazar has its own master butcher. “We don’t simply use off-cuts for our mince, we use chunks of triple-A grade, grain-fed beef that are too small to be served as a steak.” And the 200g patty — firm but juicy and flame-grilled exactly as you like it — was just the start. “The bun is a fundamental part of the construction of a burger, so we tried several bakeries before deciding to make our own dense but soft Americanstyle burger rolls, sprinkled with sesame seeds, lightly toasted, and then — instead of chucking on butter and mayonnaise like everyone else — spread very lightly with a secret blend of sauces.”
Sauces and seasonings are where Halfon comes into his own. “The secret seasoning for our fries has 12 or 13 ingredients,” he reveals, “but absolutely no MSG.”
Halfon and his team then looked into constructing the burger with shredded lettuce, sun-ripened tomato, caramelised onions and Collette’s famous deli-pickled cucumber, to avoid sogginess.
The Gibson’s burger was an immediate success. “We literally sold hundreds a day.” So when the decision was taken to close Belthazar’s cigar bar, it was a no-brainer to use this prime mall space to showcase what Halfon and his team believed was the ultimate burger. In addition to the classic at R65 or the double at R85 (including thickcut fries — potato and/or sweet potato — or a baked potato), saucier options include mushroom, pepper, red wine, Mexican, chutney, BBQ, guacamole — and that’s without even mentioning the ostrich, lamb, chicken and vegetarian burgers.
While Mr Gibson enjoyed the Vegas (R80 with creamy pepper sauce served on the side), the kids had theirs plain and gave high praise indeed: “Better than the Spur!” But I couldn’t resist the smoked BBQ pork ribs: 600g of perfectly charred Agrade succulence at R129. Other menu items included Belthazar’s wet- and dry-aged steaks, grilled chicken, linefish and calamari.
Best “wine” match for the ribs, according to Belthazar head sommelier James Pietersen, is the Darling Brew Black Mist — one of several craft beers on offer — while the Classic burger calls for the fruity Gibson’s House Red (R80/bottle, available by the glass for R20). Apparently the original Gibsons don’t dine at their namesake restaurant anymore “They moved to Joburg,” says Halfon. We’re happy to take their place. Shop 153, Lower Level, V&A Waterfront, Cape Town. Tel 021 418 3660, www.gibsonsburgers.co.za