Johannesburg's restaurant scene is split between the northern suburbs and Maboneng downtown. Rosebank, Sandton, and Melville have the density of good restaurants; Maboneng has the edge and atmosphere. South African beef is excellent everywhere — the highveld climate and grass-fed farming produce some of the best steaks on the continent.
Braai (barbecue) culture is central to South African food identity, but the city also has a good range of other cuisines: Mozambican seafood and peri-peri are standards on most menus; Cape Malay cooking shows up in better restaurants; and the pan-African options are worth exploring. For straightforward, excellent value, look for the Portuguese-influenced churrasco grills that serve chicken and pork from charcoal fires.