Last Monday, I found myself at HQ Steakhouse. Yes, you read that correctly, HQ is back, baby, and it’s here to stay! I had a quiet heartbreak when they shut their doors a couple of years ago in town, so seeing HQ reopen felt personal. Same name, familiar energy, and a new home in Century City. And honestly? It was worth the wait.
From the moment you walk in, the atmosphere feels warm, polished, and confident. Nothing tryhard, nothing dated, just intentional and self assured. It still has that classic steakhouse energy, just with modern elevation. Comfortable enough to linger, sleek enough to feel a little sexy while doing it.
A few steps in, we were warmly welcomed by the owner, Marc. It’s always a green flag when the owner is present. Hands on without hovering, and it shows in the space, the service, and the energy. He suggested a drink and a snack at the bar before we settled into the main dining room. You don’t have to tell me twice, I love myself a cocktail. Worth noting, HQ runs a weekday social hour. It consists of well priced drinks and a 3 for 2 small plates special, ideal for easing into the afternoon. It’s the kind of special that makes you plan your arrival… strategically.
“Yes, you read that correctly, HQ is back, baby, and it’s here to stay!”
On the way to the bar, I had to pause for the mosaic overhead. It’s absolutely stunning. Rich textures, warm tones, a total statement piece. I’ve never understood the urge to touch art, but I really wanted to touch this. Probably because I’ve been doing mosaic classes for years, and I know how much time (and patience) goes into work like this. Very impressive.
Once I picked my jaw up from the floor, I took my seat and watched Yamkela, our very talented barman, shake up our dirty martinis. After an impressive pour, he finished each glass with the classic three green olives. I love cocktails with edibles. I think all drinks should come with a little snack inside. The martini was properly dirty, no flirting with dilution. It was crisp, saline, and straight to the point. Yamkela joked about how strong they were, which immediately felt reassuring. The olives were excellent and necessary, a perfect little nibble between sips.
Speaking of snacks, we shared some chilli poppers, because health is wealth, right? Basically little golden croquettes. They were cheesy without being greasy and I loved the bits of jalapeno in every bite. Just enough spice to wake you up, but not punish you. It was one of those ‘just one more’ situations. Well, until the spice started building. That’s when the martini came in handy, it numbed the burn in the best possible way. An elite bar moment. Strong drinks, comforting bites, exactly how an afternoon should begin.
We said our goodbyes to Yamkela and headed upstairs for a change of altitude, and a shift in energy. This is where HQ really stretches its legs. You overlook the whole room like you’re about to watch a theatre performance, which honestly, we were. We settled in, our menus landed, and of course, bubbles were already on my mind. And at that exact moment, our waiter, Brandon, appeared. Full of life, sharp, and genuinely hospitable. And somehow, he already knew about my bubble intentions. I immediately knew we were going to get along.
Okay, now I should mention why we were actually here. On Mondays, they run a very tempting special. Two 250g sirloins topped with Cape de Paris butter, served with fries and a HQ salad… PLUS a top up of fries and sauce. I mean, come on! But, before we got into that, we thought it was only right to pair our bubbles with a few starters.
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Soon enough, our table was full, some might say piled high, and we got to work. Yes, I know. Very hard work. It was a Monday after all. Cheers. Sip. Aghhh. The L’Ormains Brut was crisp, clean, and a little dangerous. The kind of bubbles that disappear faster than you planned. Thankfully, the beautifully plated starters slowed the sipping. I started with the salt and pepper calamari. It was light, audibly crunchy, and perfectly seasoned. Tender inside, and no chew fight required. The lemon aioli tied it all together like a supportive best friend.
Next, I got into the beautifully thinly sliced, melt in your mouth beef fillet carpaccio. Beef so good, it tastes like it knows it. The Parmesan doing its salty, savoury thing without being overpowering. The rocket kept it sharp, and all drizzled with good olive oil. A classic, but with a twist. A little fennel in the seasoning gave it a pop of intrigue. Different, but I liked it.
Can you believe we were only getting to the mains now? Neither could we. There was something about this space that made you want to stay longer and longer… So, naturally, we did. Drinks were flowing, conversation was effortless, and then the steak arrived. Silence. I took one look at the plate and I knew it was going to be good. The glossy sauce was casually melting into the meat. Knife and fork hovering, I took one last moment of appreciation, then I dove in. The knife glided straight through with zero resistance. I kid you not, this was the best steak I have ever had, and that is coming from someone who absolutely loves meat. Perfectly cooked, seasoned like they meant it, and unapologetically tender. Now imagine that steak smothered in a rich, silky sauce. Full spoon licking territory. I genuinely died and went to heaven. You’d think one thing would fall behind. Wrong. The fries were so fresh, so crisp, and perfectly salty in the best way. Even the side salad was shockingly good. It balanced the richer bits beautifully. And no, not an afterthought at all. Fresh greens, crunchy walnuts, proper Parmesan shavings, finished with a zesty lemon vinaigrette. This whole dish sent me to heaven, and then as I looked up, an angel appeared beside me, holding a tray of fries and sauce. I nearly shed a tear of joy as he topped up my fries and spooned over more Cape de Paris butter. No notes.
We were approaching our third hour at HQ and still had no desire to leave, so we thought it would be in our best interest to order some dessert. Since Brandon had absolutely nailed all the recommendations thus far, we trusted him one last time, and he didn’t disappoint. The cheesecake landed looking elegant without trying, and it had that signature Basque finish. Oh my word… It was absurdly creamy, gently caramelly, and somehow light. Zero heaviness, all pleasure. I always thought I wasn’t a cheesecake girlie, turns out I was wrong. Or maybe, I just hadn’t been met with the right one until now. All I can say is, I’m definitely loyal to HQ’s version from now on.
Just when we thought we were done, a last minute plot twist arrived in the form of two dainty pastry parcels. Just as I thought I was taking a polite bite, warm, custardy filling oozed out. Not just any filling, but a sweet, cinnamony, and utterly South African milk tart. This landed somewhere between childhood memory and where has this been all my life?
And that’s really the thing about HQ. It’s not just about great steak (although, wow), or perfectly salty chips, or sauce you’ll happily have seconds of. It’s how everything comes together. The service is warm and effortless, the food confidently satisfying, the drinks well thought out, and the atmosphere exactly where you want to be when you’re not ready for the day to end. We arrived for lunch and left with full hearts, full bellies, and plans to come back. HQ is back, and honestly, it’s better than ever. Till next time!
