Located in the iconic Sandton City Mall, the all-day eatery, Second Story, prides itself on being unique and different with a menu described as “a map of flavours providing taste and ideas from many parts of the world including the US, the Middle East, Asia and Japan.”
In addition to its extensive regular menu – offering everything from poke bowls, grills, burgers and pizzas to salads and sushi – it also boasts a complete plant-based menu that will appeal to even the most ardent meat eaters.
The space itself is modern and sleek, with big balloon-shaped copper pendant lights, polished parquet flooring and Scandinavian-style chairs and tables along with chocolate brown leather banquettes, deep blue walls and large oval mirrors. It’s the perfect venue for any time of day and occasion and open for breakfast, lunch and dinner every day of the week.
Heading up the team in the kitchen is head chef Aiden Pienaar who many will also know as the author of the recently released and best-selling cookbook Mexico in Mzansi. Gqeberha- born but now Sandton resident, Pienaar has worked in some of the best restaurants locally and internationally, under chefs such as Luke Dale Roberts and the three Michelin Star Chef Jean-George Vongerichten.
Despite being tempted by menu items such as the 500g char-grilled T-bone, basted with the in-house BBQ sauce or the New Yorker Sushi (eight-piece salmon and avo California Roll topped with eight tempura prawns, dressed with Japanese teriyaki and spicy mayo and
garnished with caviar!), it was the pizzas we’d come to try given that Second Story has signed up to take part in this year’s Porcupine Ridge Pizzeria Challenge, which aims to find out which South African establishment makes the nation’s favourite pizzas as voted for by the public.
It’s a task made even more difficult with one look at Second Story’s pizza menu. Options such as the Mexican (spicy mince, red pepper and onions, guacamole, jalapenos, sour cream dressing and garnished with fresh coriander), the Buffalo Chicken (shredded chicken breast in a buffalo style hot sauce, tangy Greek yoghurt and spring onions) or the BBQ Pulled Pork (BBQ pork, grilled sweetcorn, red onion and smoked paprika) makes choosing, and risking FOMO quite tricky.
So we sat down with Pienaar to get his recommendations as well as some background on the restaurant.
How and when did Second Story come about?
This used to be the Old JB’s Corner spot. When the owner decided to step away from the name we opened Second Story.
Where does the name come from?
Contrary to popular believe, it’s not because of it being on the second floor but because it’s the “second story” in the chapter.
Tell us a bit about your menu and what makes your pizzas so popular?
We cater for a wide variety of clientele and for all ages – from sushi to burgers, amazing quality meat dishes and Neapolitan-style pizzas, crafted from handmade dough that gets to prove slowly in the fridge for up to three days. The dough is bubbly, chewy and full of flavour and all our pizzas are tomato based and include the finest Mozzarella cheese.
Any secrets to the ingredients you use?
We only use the freshest ingredients and source locally as much as we can. I always say, “you cannot build a house on a weak foundation, so starting with fresh great quality ingredients is key”.
What is your signature/best-selling pizza?
There are currently three that are proving to be very popular – the Sweet Chilli Chicken (sweet chilli chicken breast strips, feta, peppadews and avocado), the Bacon, Mushroom & Basil (mushrooms, bacon, basil, sriracha sesame dressing and spicy Japanese mayo) and – our most recent addition – the Meat Lovers which includes ham, beef sausage, salami, onions and peppers.
Thin or thick crust?
Personally, I’m a fan of Neapolitan-style, which has a fluffy crispy crust but is quite thin in the centre. We can make it thin all round on request, but I don’t recommend it. The dough is made to be the way a good pizza should be.
What is your favourite pizza topping?
I’ve recently become obsessed with mushrooms, avocado and feta. Earthy, creamy and salty – for me it’s the best combination
Is there anything you think should never be on a pizza?
I think this is a very personal thing, I believe in trying everything once, if you don’t like it, then you can put it on your list of things not to eat again but if it works for you then you’ve got your go-to pizza to enjoy.
What wine do you prefer to drink when eating a pizza?
If it’s something red-meaty, then definitely a red wine but something not too heavy; maybe a Merlot. If I’m going for more of a chicken or veggie vibe, I always choose a Sauvignon Blanc, which is light and crisp. And if the pizza has a nice, spicy element to it, then you can’t beat a glass of chilled Rosé. All varietals which you will find in the Porcupine Ridge range.
Address: Second Story is located at Shop U311 & U312, Sandton City Shopping Centre, Corner Rivonia Road & 5th Street, Sandton
Hours: Monday to Thursday 08h30 to 21h00, Friday & Saturday 08h00 to 22h00, and Sundays from 08h00 to 19h30.
For more information or to make a booking, telephone 010 015 5075 or email [email protected]
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Images: Supplied
