If you are a foodie and you live in Katy, TX (probably the same in other suburbs too) the upscale dining choices can be a bit challenging. Heather here, and I was fortunate enough to be invited to the soft opening at Peli Peli in La Centerra shopping center (the official opening was yesterday, July 24th). It is so nice to finally have delicious alternative to national chain restaurants. If you do not live in Katy, do not fear, Peli Peli also has locations in Vintage Park (original), the Galleria and opening soon in Austin.
All the decor in the restaurants is inspired by South Africa, primarily the acacia tree. The story goes that Chef Paul Friedman was traveling on a school field trip in the grasslands of his native country, South Africa, and came upon a pack of lions feasting under the most magnificent acacia tree. So when designing his restaurants years later, he wanted his guests to also feast under a “acacia tree”. The ceiling architecture is stunning!
Now for the food…Peli Peli serves South African Fusion dishes that can be easily be described as full of flavor! “Executive Chef Paul Friedman has utilized the Peli Peli spice in an innovative, unique way by infusing it with with fruits such as Guava, passion fruit, papaya and mango to create an explosion of flavor rather than something that is hot & spicy. The result is a myriad of marinades, seasonings and sauces that bring out the best flavors in steak, chicken and seafood and create a tingling sensation for your taste buds.”
Click here to view the full Peli Peli menu, but let me rave about the dishes my friends and I enjoyed.
Bobotie – a signature appetizer made with curried ground beef, carrot bredie, flaky pastry crust and mango chutney. A Wine and Food Award Winner.
Carrot Ginger Soup – pureed carrots, orange and ginger root, cream and peli peli seasoning. Prawn Bisque – chopped prawn, herb oil and homemade prawn stock.
Peli Peli Salad – fresh spring mix, red onions, carrots, tomato, berries, carmelized walnuts and raspberry vinaigrette. Kale Salad – rainbow kale, carmelized onions, heirloom tomatoes, goat cheese, spiced pumpkin seeds, dried cranberries, topped with crispy brussel sprouts (one of my favorite components of the meal!) and lemon thyme vinaigrette.
Cape Malay Chicken Potjie Pot – masala curry, chicken, potatoes, carrots, peas, cilantro, banana chutney, red onions, tomatoes and toasted coconut. Filet Medallions (not pictured) – tender pieces of steak topped with a trio of sauces: garlic herb butter, peli peli cream sauce and raspberry, bacon, blue cheese sauce. YUM! South African Kingklip and Scallops – kingklip fish over sautéed baby spinach, shredded scallops, buttercream sauce and peli herb mix.
Sticky Toffee Cheesecake – Chef Paul’s mom’s recipe with chunks of sticky toffee. Sticky Toffee Pudding – rich moist cake, homemade sticky toffee and vanilla ice cream. (My personal favorite!)
Thanks to Chef Paul for an amazing lunch! And to my amazing company, Shannon, Kim and Heather (yes, two Heathers, both on the right)!
Atmosphere images courtesy of Peli Peli. Food images courtesy of me.