Liefie Li Vine
One would as likely encounter a pack of hyenas as come across a South African restraint in rural northeast Texas, but here you go (to be fair, the fare is not strictly African). “Liefie” roughly translates as “my love” or “sweetheart,” and co-owners Jackie and Phillip Strydom (Phillip is the chef) have created a warm and welcoming environment befitting the name. We took in the eclectic decor as we partook of the cheeza, slices of Dutch pumpernickel covered with a deliciously seasoned cheese-and-chive concoction and then broiled and sliced. Our pescatarian was happily contented with his Neelsie’s Salmon, which was blackened and broiled and served with caramelized sweet potato. Our vegetarian was over the moon with the bobotie, stoneware-baked lentils with coconut milk, raisins, and curry spice. For the carnivores, the flatiron steak is ten ounces of Prime beef served with smothered potatoes and a splash of traditional monkey gland sauce (a chutney-style sauce with neither monkeys nor glands).
Cuisine: South African