If you’re walking through the Buckhead neighborhood of Atlanta, you might miss it. It doesn’t scream for your attention with neon lights or trendy, over-the-top TikTok aesthetic. But 10 Degrees South is basically the OG of South African fine dining in the United States. It’s been around since 1998. Think about that for a second. In a city where restaurants open and close faster than you can check your Instagram feed, staying relevant for over two decades is a serious flex.
Honestly, most people think they know "African food" and then they realize they have no idea what South African cuisine actually looks like. It’s not a monolith. It’s a wild, flavorful collision of Dutch, French, German, Indian, and Malaysian influences, all layered over indigenous flavors. That’s what Justin Anthony, the founder, brought to the table when he started this place. He didn’t just open a restaurant; he brought a piece of Johannesburg to Georgia.
What 10 Degrees South gets right about "Fusion"
We use the word "fusion" way too much these days. Usually, it just means someone put kimchi on a taco and called it a day. But at 10 Degrees South, the fusion is baked into the history of the country itself. Take the Cape Malay influences. In the 17th century, the Dutch East India Company brought enslaved people from Indonesia and Malaysia to the Cape of Good Hope. They brought spices—turmeric, cumin, coriander, and cinnamon. These flavors transformed local stews and meats into something entirely unique.
You’ve gotta try the Bobotie. It’s the national dish of South Africa, and at 10 Degrees South, they treat it with the respect it deserves. It’s essentially a savory minced meat pie baked with an egg-based topping. It sounds simple, but the flavor profile is a rollercoaster. It’s sweet because of the fruit—usually raisins or apricot jam—and savory from the curry spices. It’s comforting, weirdly familiar, yet totally foreign if you grew up on meatloaf.
The menu doesn't try to be everything to everyone. It’s focused. You’ll see things like Boerewors, which is a traditional South African sausage. It’s spiraled, juicy, and seasoned heavily with coriander. It's the kind of thing you'd find at a "braai" (a South African barbecue), but here, it’s elevated for a white-linen setting.
The vibe isn't what you'd expect
You might expect a place serving "safari" food to have animal prints everywhere and kitschy decor. Thankfully, it doesn't. The interior is sophisticated. Dim lighting. Wood accents. It feels like a high-end lounge where you'd close a business deal or hide away for a third date. It’s intimate. It’s moody.
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The service usually matches that vibe. It’s professional without being stuffy. The staff actually knows the wine list, which is a huge deal because the South African wine selection here is arguably the best in the city. If you aren't drinking a Pinotage or a Chenin Blanc from the Stellenbosch region while you're here, you're basically doing it wrong.
Why the Peri-Peri Chicken is the real star
Let’s talk about Peri-Peri. You’ve probably seen it at Nando's or in a grocery store bottle. But the version at 10 Degrees South is the benchmark. Peri-peri, or the African Bird's Eye Chili, is the heart of the sauce. It provides a heat that builds slowly. It’s not that vinegary, sharp heat you get from Buffalo wings; it’s an earthy, citrusy, lingering warmth.
The chicken is marinated for ages and then grilled. The skin gets that perfect char while the meat stays ridiculously succulent. It’s served with yellow rice and vegetables, but the sauce is what you’ll be thinking about the next morning.
Common misconceptions about the menu
- It’s all super spicy. Not really. While they use chilies, dishes like the Sosaties (lamb kebabs with a dried apricot glaze) are much more about the balance of sweet and sour than raw heat.
- It’s just for meat eaters. While South African culture is big on meat, the seafood here is surprisingly legit. The prawns are massive. They’re usually butterflied and grilled with lemon butter or—you guessed it—peri-peri.
- It’s too expensive. Look, it’s Buckhead. It’s not cheap. But compared to some of the soul-less steakhouses nearby, you’re getting a much higher "flavor-per-dollar" ratio here.
The Anthony family legacy in Atlanta
You can't talk about 10 Degrees South without talking about the Anthony family. Derek and Elaine Anthony, along with their son Justin, are the reason South African food has a footprint in Atlanta at all. They didn't stop with this one spot. They went on to open Yebo Beach Haus and Cape Food & Wine.
But 10 Degrees South remains the flagship. It’s the anchor. It’s where the recipes feel the most authentic to their roots. Justin Anthony has basically become the unofficial ambassador of South African culture in the Southeast. He’s managed to bridge the gap between "exotic" and "accessible" in a way that few restaurateurs ever master.
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South African cuisine is often called the "Rainbow Cuisine" because of the sheer variety of people who contributed to it. When you’re sitting in that dining room, you’re tasting the history of global trade routes. The French Huguenots brought the wine-making techniques. The Indians brought the curries. The Dutch brought the hearty stews. It’s all there on one plate.
If you’re going for the first time
Don’t overthink it. Order the Biltong to start. It’s South African jerky, but better. It’s cured with vinegar and spices, then air-dried. It’s tender, unlike the leathery stuff you buy at gas stations. It pairs perfectly with a heavy red wine.
For the main, get the Safari Platter if you're indecisive. It usually gives you a taste of the boerewors, the sosaties, and other staples. It’s the best way to understand the range of the kitchen without committing to just one flavor profile.
And for the love of everything, get the Dianda’s Malva Pudding for dessert. It’s a spongy, caramelized cake served warm with custard. It’s the kind of dessert that makes you want to close your eyes and ignore everyone else at the table. It’s sweet, sticky, and essentially a hug in food form.
Understanding the South African Wine Scene
Most people stick to French or Italian wines because they’re "safe." But South Africa has been making wine since the 1650s. The terroir in the Western Cape is incredible.
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- Pinotage: This is South Africa’s signature grape. It’s a cross between Pinot Noir and Cinsault. It’s smoky, earthy, and bold. It stands up to the spice of the Peri-Peri.
- Chenin Blanc (Steen): This is the most widely planted grape in South Africa. It’s versatile. It can be crisp and acidic or rich and honeyed.
- Cap Classique: This is South Africa’s version of Champagne. If you’re celebrating, this is what you want.
The wine list at 10 Degrees South is curated to specifically complement the heavy spices and rich sauces of the food. Don't be afraid to ask for a recommendation. They usually have some bottles you won't find at your local Total Wine.
Is it still relevant in 2026?
Actually, yes. Maybe more than ever. We’re in an era where diners are tired of the same three concepts being recycled. People want stories. They want food that has a point of view. 10 Degrees South has a very strong point of view. It hasn't chased trends. It hasn't started serving "deconstructed" versions of its classics just to look modern. It knows what it is.
The restaurant has survived economic downturns, a global pandemic, and the ever-changing tastes of Atlanta’s elite. That longevity comes from consistency. When you go back after three years, the Peri-Peri chicken still tastes exactly the same. That’s rare.
Practical Steps for Your Visit
- Make a reservation. Especially on weekends. The place is intimate, which means it fills up fast.
- Dress the part. You don't need a tuxedo, but you'll feel out of place in gym shorts. Think "smart casual" or "date night."
- Explore the wine list. Don't just order your usual Cabernet. Ask for a South African equivalent.
- Share the appetizers. The flavors are bold, and sharing a few different starters like the calamari or biltong is the best way to experience the menu.
- Parking. It's Atlanta, so parking can be a pain. They usually have valet, which is worth the few extra bucks to avoid circling the block in Buckhead.
Whether you're a local or just passing through, this place offers something you won't find elsewhere in the city. It’s a bit of history, a lot of spice, and a very specific kind of hospitality that makes you feel like you’ve traveled much further than just down the street.
Next time you’re bored with the usual steak-and-potatoes routine, head over to Roswell Road. Try the Bobotie. Drink the Pinotage. Enjoy the fact that a little piece of the Southern Hemisphere has been thriving in the heart of Georgia for over twenty-five years.
Key Takeaways for Future Diners:
- Focus on the Classics: While the menu evolves, the Bobotie and Peri-Peri Chicken are the soul of the restaurant.
- South African Wine is Essential: Use this as an opportunity to educate your palate on the Western Cape's offerings.
- Plan for an Experience: This isn't a "fast-casual" meal; it’s meant to be paced out and enjoyed over conversation.