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Strawberries and the Beach
I enjoy the experience of creating, whether it’s creating a blog post, pictures, an almond tart or even dinner experiences. If I have created something, then it is a day well spent.
Idleness is my biggest pet peeve, and I’m strictly stubborn about being un-idle. I don’t go to the movies, I don’t watch TV and I don’t just do nothing.
But there’s something about spending the whole day lying on the beach that’s so satisfying. At sunset with my hair curled from the sea water and my shoulders rosé from the sun, I always have a feeling of contentment.
Is it being close to nature? Or maybe it’s being close to a body that is full of power and energy, two things I’m constantly attracted to.
Rather than a spot to get away, the beach is a place that reenergizes me.
With my book in hand, I always find myself drifting off to the sea. Staring at its endless horizon, it’s crashing waves and admiring the unknown of what it holds in its deepest blue.
So it’s not surprising that every Friday, regardless of weather, you’ll find me on the beach!
Leaning into my fridge, I see beautiful strawberries my mother purchased a few days ago and remember Jamie. Opening my drawer full of One of These Days Recipes I find Jamie’s Charred Eggy Bread With Strawberries and Honey and think this is the perfect pre beach breakfast, fresh yet filling.
Getting my mise en place in order, I take out a must have in everyone’s kitchen, a cast iron stove top grill. Living 60 something floors up, I may not have the luxury of a barbeque but I have something that comes close. Cooking on a cast iron grill makes everything crispier rather than soggier which I get from everyday pans.
Dipping my bread into the organic egg and milk mixture, I dust it with sugar and place it on the bottom half of the hot grill and it welcomes it with a sizzle. I then throw my sliced and sugar dusted strawberries on the top half.
Waiting for everything to caramelized, I have a sip of coffee and flip through my summer plans.
A few minutes later I plate my toast, top it with a spoonful of ricotta, grilled strawberries then honey and finally lemon zest.
The warm bread forms a crispy crust from the caramelized sugar while the ricotta cools the almost soft strawberries with a sprinkle of lemon zest for freshness.
Casually enjoying my last slice of strawberry and smudge of honey, I never rush food, I put on my swimming suit, kaftan, hat, sunglass, and towel in hand, off I go.
And yes, I did ‘borrow’ the towel from Jumeirah Beach Hotel, but with the amount I pay for a single day entrance, on the rare occasion I don’t go to a public beach, I should be taking home the beach chair as well.
A beautiful day at the beach makes everything colorful again!
For the link to the full recipe, click here.
Love,
Tala
Caramel
I love my Uncle. In more ways than one, he is one of the first people to influence my pallet.
He grew up in a town called Ain Al Saydeh in one of the low mountains of Lebanon. During his early days, everything was done by hand and according to tradition.
Everything was seasonal. Peaches were eaten during summer, chestnuts in winter and if they were lucky the figs, the really good golden figs, would last until September.
When it comes to food, some people may call him difficult or finicky but I don’t see it that way. He has tasted food before mass production and before organic was a trend, when it actually was the norm.
When you’ve tasted that, why settle for something less? I’ll always praise him for wanting the best, the best of not necessarily the most expensive, not lobster, not oyster but jut the best tomato, the best cut of meat or the best nectarine.
Apart from his passion for food, my uncle has a knack for quotes. Any situation that arises is a chance for him to dispel his wisdom through a quote or poetry, which I love.
After having dinner at Caramel, some of my favorite quotes of his resonated with me.
“Jack of all trades, but a master of none.”
Being a successful restaurant that offers an international cuisine may be one of the hardest things to master. Recipes can be copied, distributed and implemented but you always know that something is lacking; the know-how that only comes from a mother or a culture.
I do commend Caramel for offering such a wide variety of food.
For starters we have spicy tuna rolls, Chinese chicken salad and crispy eggplant. The eggplant is battered, deep-fried and doused in the thickest sauce possible. Is there even eggplant left in this dish I ask myself?
Pull back and let the eggplant shine through, roast it on the grill, drizzle some pomegranate sauce with a touch of garlic and you’re golden.
Of the three choices the Chinese chicken salad is the most preferred, light and fresh.
For mains we have braised hammour, petite fillet and marinated half chicken. The petite fillet is served in three thin pieces cooked to medium well. I would have preferred one large piece where I can really enjoy the center of the steak.
As for dessert we have pumpkin cheesecake and dark chocolate fondant. Contrary to my dinner guests, I really like the cheesecake, it’s light and fluffy and reminds me of Thanks Giving. As for the dark chocolate fondant, melted chocolate, how can you go wrong with that?
I always like recommending something at the end of my reviews, not as a restaurant owner, not as a chef and not as a critic but just as a paying customer.
I have noticed that several things on the menu are fried, cheese filled, or heavily sauce drenched. Scale back, go for something fresher, lighter and more contemporary. They may say their food is comfort food but there is something called dated comfort food.
“Live and Let Live”
One of my favorite quotes from my uncle is "live and let live". No matter where you’re from, what religion you are, what culture of beliefs you hold I respect that them and I wouldn’t try to change them.
I may be one of the most liberal people you can meet. I am all for basic freedoms of expression.
I grew up in Saudi Arabia which ment I was required to wear a black abaya when I was in public. With respect to their culture I did, and never nagged about it for I was a guest in their country.
But to this day when someone enforces a dress code on me, its something that I can’t and wont accept because it’s a basic freedom that I enjoy expressing.
Keeping that in mind, I do have to make a comment about the uniforms for the beautiful Caramel hostesses. They're short, low cut and have a slit up to there, is that a bit much? I always hear my guy friends talking about the Okku hostesses, statuesque and dressed in long elegant black dresses. Just something to think about elegance trumps everything and is truly remembered.
“Lets do the Twist”
Though a man in the later part of his life, my uncle is usually the star on the dance floor. As a teen in the 60s no one can do the twist quite like he does.
I love the music at Caramel! While we were having dinner, the DJ was playing some of my favorite old school Hip Hop songs. Song after song I would be taken back to my teen years, in a house party giggling with my girl friends. So thank you for the beautiful memories.
“Yalla min Shoufkon” {Alright, we’ll see you in Arabic}
Caramel is perfectly located at the heart of DIFC, I would return for the beautiful setting and lovely music, not so much for the food, but hey, everyone has their strengths in life!
THE DETAILS
LOCATION DIFC
OPENING HRS. Sun-Thu 11-2 Fri-Sat 7-2
CUISINE International
PRICE PER COUPLE AED 600
TELEPHONE # 04 425 6677
THE FORK-O-METER
Old School R&B Spot
Shogun
I love my #FIODT dinner guests, and I’m extremely proud and happy to call them all mine!
They are a discerning bunch really. Out to discover the new and unknown. Not everything cuts it for them, no, they turn their noses up at commercial places that have no soul and I love that. They even call me out on restaurants that aren’t adventurous enough, which I agree, but Fork It Over Dubai has to cater to everyone.
When news got out that I was hosting my #FIODT dinner at Shogun, a hidden gem in Ghurair Center Deira, the table was fully booked / over booked in a span of hours.
I had 17 guests ready to venture down to Deira and taste something real.
One of my favorite things about Shogun is that it caters to both Korean diplomats and young nationals that are looking for a taste of home.
Stepping into Ghurair center, down the hall, up the elevator and to the left, we finally step into Shogun. A small step for mankind, but a giant leap into a different Dubai.
Shoes off as we make our way into our semi private room where the table is set, the grills are ready to go and my guests arrive one by one with a giddy smile on their faces in anticipation of dinner.
We begin with Kimchi, traditional Korean dishes made of vegetables with a variety of seasoning. Whenever I have Kimchi, I tend to gravitate to my favorites of cabbage and cucumber. Bringing the Kimchi to my lips I feel its cool temperature but then its hot kick which I enjoy experiencing most about Kimchi.
A word about tofu, it’s only as good as what you put on top of it or in it, any one who says they love tofu because of tofu is lying. Taking a bite of the Saeng Tofu, fresh Tofu topped with Korean chili dressing, the contrast between the spicy chili sauce and neutral tofu makes for a damn good combination. My eyes widen, as my chopsticks reach out for seconds, that’s a first!
An assortment of egg battered vegetables and shrimp catch my eye, I take a pick and experience the over powering taste of egg in the mixture. Dubai eggs are tricky, they’re very pungent, I would suggest something to kill the egg-iness of the batter.
Chopsticks in hand, I pick up a piping hot dumpling and take a bite, the crispy dough harnesses the juicy and tender meat on the inside, more for me please!
I have a feeling that Zuma ruined black cod for all restaurants. I know that any cod dish consumed is subconsciously compared to Zuma’s. Before the meal started, the owner tells me that Koreans do cod, Undaegu Gui, better than anyone else.
When the cod arrives I’m excited, the soy sauce is poured over the horseradish and its time for a taste.
Zuma may finally have some competition. It’s a crispier take on the fish, which is something I welcome and the horseradish and soy sauce elevate the charred smokiness of the fish. Well done.
The Dolsot Bibimbab, rice mixed with assorted pre cooked vegetables, egg yolk and chili sauce in a sizzling stone pot is put on our table. The chili sauce is added, all the ingredients are mixed and taste is taken. Initially worried that the egg yolk will over power the dish, it elegantly dissolves into the ingredients, the mushroom on the contrary proves to be the most powerful flavor, too overpowering maybe.
And finally the grills are fried up, one then two then three. The beef spare ribs and shrimps are placed on our table. In accordance with tradition, we first massage the grill with an onion in preparation for the meat. The beef spare ribs are gracefully unwrapped onto the grill as welcome the sound of sizzling meat. 5 minutes on the cloc, tongs in one hand and scissors in another, the meat is cut into portion size pieces and given a final turn on the grill.
Lettuce, meat, kimchi and a peanut based sauce; rolling action followed by popping in mouth action. Crispy, cold, hot and a touch spicy. The meat is tender and one of the perks of self-cooking, is it's cooked to my liking. I don’t get as much marination flavors as I want, but still it proves to be a delicious bite.
The delicate shrimp comes next, only a touch on each side and its ready to go.
I sip on my chilled cinnamon tea, which sparks memories of Christmas while discovering my sweet bean vanilla ice cream. After a bite or two my spoon subconsciously maneuvers around the beans and goes straight to the ice cream.
The highlights of the meal include the kimchi, fried duplings, chili tofu, cod and everything self grilled. Dining at Shogun was a true experience that everyone enjoyed. There was passing of plates, discussion of how to grill meat the right way, tastings of new flavors and most of all laughter. A good dinner experience always puts people at ease and brings out the joy in them. A lovely example of a destination restaurant.
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THE DETAILS
LOCATION Al Ghurair Center
OPENING HRS. 12-2:30, 6-11pm
CUISINE Korean
PRICE PER COUPLE AED 300
TELEPHONE # 04 228 5568
THE FORK-O-METER
Ur Korean Hidden Gem
Latest Recipe
I would love to meet the person responsible for naming Latest Recipe.
Per the unofficial pole I have taken, based on inviting guests to dinner, it takes everone an average of 3 takes to understand that Latest Recipe is in fact the name of the restaurant.
Is it too obscure? Does it lack a sense of cohesion or continuity for a restaurant?
In any case, it never fails to offer pleasant chit chat.
Guest: "Is that really the name of the restaurant?"
Me: "Yes it is."
Guest: "Interesting, I've never heard something like that before."
Me: "That's true, me either...."
Le Meridien Mina Seyahi has recently undergone a 10 month refurbishment to contemporaries the interior while keeping the exterior intact. Similar to a well maintained vintage car, the body is vintage while the engine is shinny new.
We glided through the French inspired menu as my favorites included the beetroot salad and roast chicken which was extremely juicy and comforting to have.
Unfortunately the desserts didn't live up to the starters and mains, the icing on the eclair was thick and a touch grainy while the cream filling in the tart wasn't my favorite.
Beautifully presented a la sharing style I did have a good meal. Would I go out of my way to come back to Latest Recipe (yes that is the name of the restaurant) I'm not so sure. If you are staying at the hotel or have a business meeting in the area I would recommend a lunch on the terrace. Their ambiance needs a touch of work, which is unfortunately something you can't create. But I do commend them on the attentive service.
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THE DETAILS
LOCATION Le Meridien MS
OPENING HRS. All Day Dining
CUISINE French European
PRICE PER COUPLE AED 250
TELEPHONE # 04 399 3333
WEBSITE Click Me
THE FORK-O-METER
Ur In the Area Terrace Business Lunch
Frevo
I just noticed that the latest trend for the restaurant scene in Dubai is South American. We have welcomed several restaurants such at Maya, Fuego, Café Habana and Frevo all with open arms, after all who can resist Latin flavors?
When someone tells me they live on the Palm, I think of speed bumps and early morning traffic. When someone tells me about a hotel on the Palm, I think of the romance of a near by escape. Technically off the coast of mainland Dubai, hotels on the Palm assume the role of a several hour vacation.
The newly opened Frevo hit both marks of a South American restaurant, Brazilian actually, and a location in the Fairmont Palm, so a table by default is booked, 12 guests join in and et voi-la a FIOD Tuesday dinner is ready to go.
Entering the Fairmont Palm, I have to admit, I did expect something a touch more luxurious, although in true Fairmont form the hotel is traditional to sophisticated chic.
Walking into Frevo the live music greets me and starts easing me into the sounds and hence flavors of Brazil. Doing my tradition lap around the restaurant, I stumble across a diagram of a cow and get an impromptu lesson from a chef informing where each cut of meat comes from.
We take our seats on the Terrace to enjoy the beautiful weather as the waiter informs us how dinner will unfold. First comes soup, then salad, several cuts of meat and chicken followed by dessert.
The beef broth soup with white beans arrives in a cast iron pot and is places at the center of the table to be served individually by the chef. With my soup served, I break off a piece of bread and a slam-dunk it into my bowl to soak up all its flavors. My bread pick is the onion roll which tastes exactly like onion soup (Tip #1).
I walk over to the salad station, and queue up for the Saladista to make me a tailored salad. After realizing how long it would take to reach her, I say “Maybe next time Mrs. Saldista” and peruse the already made salads (Tip #2). Some of the most interesting include a carrot and coconut salad and grilled hearts of palms.
The soup and salads have been taken care of and now, finally its time, with one click of the button, the Frevo Call for Meat Beacon is turned from red to green signaling to he kitchen to let loose on the beef.
And it begins, Beef Rib Eye,
Rum Beef (Picanha),
Flank steak,
Strip Loin, Boneless Short Ribs,
Tri Tip,
Top Sirloin,
Lamb chops,
Leg of Lamb,
Chicken Drums and
Chicken thighs. With the sheer amount of choices don’t fill up on soup or salad and PACE YOUR SELF! (Tip #3)
The chef brings the extra large skewer of meat to the table and shaves off a section for me to grab with my personal tong. The first cut of meat is the sirloin, and as I am seated at the head of the table, I get the first shaving. A bit too well done for my liking I think. When the next round comes along, I know to ask him for a cut more towards the center of the meat (Tip #4).
Sampling the sides I pop a deep-fried banana into my mouth, crispy on the outside, and warm and soft on the inside. It’s a delight but I question, have we reach dessert already?
The cuts of meat come and go, I gracefully accept a slice, pour on some beautiful spicy Gaucho Beef jus and enjoy, pleasant chitchat if you will, until the Rum Beef Picanha arrives where an in-depth love story unfolds. Cooked they way I like it, medium to medium rare and melt in your mouth bite after bite. The dilemma soon unfolds of, I’m too full but I want/need another piece. For next time, I’m going to start with the Picanha (Tip #5).
If you enjoy your life spicy, ask for the super spicy tomato based sauce to go along with your cuts of meat (Tip #: 6).
And finally, the grilled pineapple, a refreshing choice after the prolonged meat opera. Taking a bite of the fruit I do wish they cooked it longer. The pineapple is composed of such rich sugars that cooking it until the edges get caramelized is a MUST.
Even after skipping a couple of rounds of meat, I surrender and say no more, I push on the Frevo Call for Meat Beacon to turn it red and sit back on my chair. Happy that I arrived in a cab, I know my ride home will include some dosing off (Tip #7).
Buckling my self in the car, I close my eyes and wonder. I’m sure when they were creating Frevo they though, lets put everything people enjoy into one concept.
A button for stop and go, a Saladista, a chef who pours your soup, a live band and meat that gets cut at your table. Is that too gimmicky?
Frevo has good quality food so they shouldn’t worry about scaling back on the gimmicks and just let the food shine through.
On more than one occasion the meat was over cooked while the pineapple was under cooked, minimal tweaks that can greatly enhance the dining experience.
Oh and one more thing, on weekends they serve shrimp and lobster, which is a bit unfair. I believe weekday dinners sacrifice more to be at the restaurant so I, I mean they, deserve their shrimp.
Alas, a solid value for money meal which I always respect, a touch too much on the gimmicks, but hey if you like that you know where to go.
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THE DETAILS
LOCATION Fairmont Palm
OPENING HRS. S-W 7-11:30 T-F 7:12:30
CUISINE Brazilian
PRICE PER COUPLE AED 590
TELEPHONE # 04 457 3457
WEBSITE Frevo
THE FORK-O-METER
Ur Gimmicky Carnivorous Spot
Roberto’s
A photo journal of dinner at Roberto's with my FIODTuesdays dinner guests:
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There's no doubt the the Roberto's commands one of the best atmospheres and settings in Dubai. Mind you they don't serve the city's best food yet they are fully booked on a daily basis. Does that say something about the demands of the restaurant crowd in Dubai. A great place to eat and be seen rather than focus on food. Guilty I am for falling into that category, whenever Roberto's is proposed for drinks or dinner I always get excited and respond with I'm in! Would they be as successful in Beirut, Paris or New York? Either way kudos to them, I know their doing something right!
For a full Fork It Over Dubai review of Roberto's check out the link.
Love,
Tala
Cavendish
I have to admit, JLT is a grey area to me. If you ask me where to eat in JBR, Downtown, DIFC or Madinat Jumeirah I would be able to recommend something to suit your occasion. If you ask me where to eat in JLT, I would be at a loss for recommendations - quelle horreur!
So when a friend tipped me off to Cavendish in the Bonnington Hotel, JLT, I said yes please table for 12!
Walking down the staircase towards Cavendish I am greeted by a dining room with high ceilings, something I like. The welcome party also included velvet dressed lime green chairs, double cloth covered tables and Garden Center houseplants.
Talking a stroll around the dining area I come across a beautiful piano played by the ghost of Mr. Cavendish himself maybe.
Were those stairs I walked down or a time machine that warped me back to a hotel in the 90s?
Taking my seat at my 12-seater table I’m pleased that the restaurant can accommodate large groups, something I always keep in mind when occasions come around.
My dinner guests arrive in bulks of 2 or 3 and before I know it, all hands on deck.
As it is the first Tuesday of the month, Cavendish offers a mushroom inspired three course wine paired menu.
Consciously seating myself next to a die hard foodie, strategizing ensues. The menu offers either or choices for starters and mains and accordingly a pact is made to order each other’s opposite to insure everything on the menu gets sampled.
Our amuse bouche arrives via a cappuccino inspired cup filled with a mushroom soup and truffle foam. Dipping my spoon into the soup and tasting its warm earthy flavors, I set my spoon aside and continue with gulps sips (must maintain lady-like demeanor) to finish it off. The soup proves to be a true amuse bouche that prepares me for the flavors to come.
My salad of pigeon, beetroot and candied walnuts arrives next. Beetroot is one of my new found loves, so it’s a sensitive subject when on a plate. Pairing my sweet beetroot with the citrus of the salad, meat of pigeon and candied walnuts is sublime. Luckily this dish is served to me before my foodie companion, so I have to selfishly admit, I do finish more than half of it before letting him have his share. Wine selection is a pinot noir from Argentina.
A dish of lamb sweetbreads is placed in front of me, aka lamb glands. As it’s a first for me, I do my 5 sense rundown, light in color, soft to the touch, smells like butter scotch meat, biting into it I hear nothing and finally it tastes like rich sweet, butter bread, but its meat. The sweetbreads are served with peas and asparagus which are a much-needed fresh flavor to contrast the rich meat and dense gnocchi. The dish exposed me to a new and beautiful flavor, and I thank it for that, but I would have been satisfied with half of its quantity only because of it’s intense flavors. The wine selection is a Zenfendale from USA.
My veal tenderloin with mushrooms and artichoke arrives. Though overly presented, I prefer dishes that are neat yet still organically plated, doesn’t disappoint. The beef is cooked to medium and the drizzled Madeira sauce (similar to a dry cherry) brings it all together. The wine selection is Chianti Classico form Italy.
I take a bite of the trout served with bacon, which is good, but I decide to continue with the fillet.
Pre dessert to our dessert is presented. Cute, small, honeycomb parfait, more please!
And finally, dark cherry soufflé served with a sweet Monte wine from Chile. Only a handful of restaurants have soufflé on their menu because it needs to be served on the spot and is not easy to master, so bravo to Cavendish for taking on that challenge, all the ramekins are wiped clean.
Laying my head to rest that evening I think about the beetroot salad, the sweetbreads, the parfait, the sweet wine, a sign that the food did make an impact on me.
I would request from the bottom of my heart a design change, not that it’s the only thing that matters, but it does matter. Get rid of the plants, the piano that plays songs on repeat, the lime green and red colors, replace it with all white have some live music and Cavendish would flourish.
For now they fall under the Bring-Your-Own-Ambiance category, but know that they will Bring-the-Food better than a lot of restaurants in Dubai at a price you would also enjoy.
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THE DETAILS
LOCATION Bonnington Hotel JLT
OPENING HRS. 12:30-6, 7-11 pm
CUISINE British
PRICE PER COUPLE AED 590
TELEPHONE # 04 356 0533
WEBSITE Click Here
THE FORK-O-METER
Ur Well Priced Wine Pairing Spot
Mehshi Kousa {Stuffed Squash}
The weather has finally cleared up today. We passed through the only storm of the winter season and amid all its pent up rage, winter exploded with a sandstorm and rainstorm in one. Unfortunately it couldn’t quite get the cold temperature, but alas, I thank it for the rain it gave me on Friday and Saturday, for a moment I was transported to rainy Beirut winters during my university days.
As the rain tapped on my window, I could only think of having something comforting. One of the most traditional Lebanese dishes that touches on the holy trinity of comfort food is Mehshi Kousa or Stuffed Squash. (Mehshi means stuffed and Kousa means squash in Arabic)
What is the holy trinity of comfort food?
- Something stuffed with rice
- Something tomato based
- Something served warm
Prime 68
For the past couple of years, driving up and down Sheikh Zayed Road, everyone has commented, either positivity or negatively about the two extremely tall towers that have now become the new JW Marquis Hotel in Business Bay.
Driving up to the hotel one of my dinner guests comments that it feels exactly the same as the first time he had drove through the Marina way back when. A new road, a new area and a new boundary that has been set. Its traffic lights now relatively empty, but rest assured in a span a few short months, the “build it and they will come” mantra of Dubai will take into effect.
Pressing the 68th floor we shoot up into the sky at a leisurely speed. Knowing that JW Steakhouse, an institution in the Dubai steakhouse scene, is also part of the Marriot family, my expectations start to rise with every floor that we pass.
Walking into the restaurant the first thing that strikes you is how bright and lit the steakhouse is. Proudly proclaiming that dark steakhouses are a thing of the past, Prime 68 boasts white lacquered finishing with only a touch of black that plays on its 50s theme.
As a group of 9 dinner guests, we pass the romantic two seat-er booths, which have mirrored ceilings mind you, to the open space next to the glassed kitchen.
Taking our seats, we are handed horizontal menus that open upwards rather than to the side, which I find interesting, but the noteworthy part is that yes its just one beautiful concise page.
Weary about the service based on a review that popped up right after Prime 68's opening, I was pleasantly surprised to see that there have been some improvements.
Our starters arrive and my spoon splashes into the luxurious lobster bisque I ordered. A warm creamy creation with a kiss of the sea. Recovering from the initial enchantment of the dish, my spoon fishes for pieces of lobster to surface only to be successful twice. Though some lobster bisques do not require you to add lobster meat to them, my dinner guest and I agreed, if you going to add meat, be generous with it.
Looking at the very unassuming crab cake, its full-on ode to the nude color makes me take a bite in passing, only to look back startled and with a smile as if it snapped three times in my face (in the form of a triangle) telling me “I better recognize”. The fresh chunky meat paired with a spicy sauce is one of the best I’ve had.
A taste of the scallops with pomegranate seeds is lovely. My dinner guest did comment he would have preferred the larger sized scallops to the mini ones offered.
The star of the show arrives, the steak, and my usual, perceived by some as boring although perfect to me, cut of fillet is cooked to medium as requested.
As with any circumstance, the start of the show is nothing without his or her supporting actors, the sides, oh glorious sides. Wild mushrooms, steakhouse fries, buttery mash, grilled asparagus, lobster mac and cheese, truffle gratin, onion straw and sweet potato toped with marshmallows.
Dare I say, their sides may rival that of The Exchange Grill’s, my one and only steakhouse true love.
The nominations for the best supporting actors go to, the crispy airy onion straws, the gooey rich lobster mac and cheese and the interesting sweet potato toped with caramelized marshmallows. All winners in my books.
And for desserts cheesecake and bread pudding paired with a delicious dessert wine. After pairing the two, I vow to never have dessert without a dessert wine in hand.
Taking bite of the cheesecake, I experience the first fumble of the night. Grasping for flavor I take another bite followed by another to no avail. Beautifully presented the cheesecake whole-heartedly tries to deliver, but forgetting her lines, calls out ‘Line’ only to and empty back stage.
Taking a sip of my dessert wine to forget the past and start a new, I begin with the bread pudding topped with vanilla ice cream. A combination of pudding, French toast and vanilla, it’s a type of dessert that makes you sit back and say, “Mmm that’s good!”
I am going to put Prime 68 in my Top 5 steakhouses in Dubai. I still haven’t settled on the order but it’s up there. I would request that they dim the lights ever so slightly and select some interesting music just to ring in a dinner mood. At AED 500 per head (including drinks) though an expensive bill, is still competitive based on what is on the market, the quality and taste of food that was delivered.
THE DETAILS
LOCATION JW Marquis
OPENING HRS. 6 pm to Midnight
CUISINE Steakhouse
PRICE PER COUPLE AED 1,100
TELEPHONE # 04 414 3000
WEBSITE JW
THE FORK-O-METER
Ur New Steakhouse Spot
April FIODTuesdays Line up Powered by Restronaut
Hello Gorgeous People,
True to what April stands for, spring and the excitement of new beginnings, I wanted to share a concept that embodies everything that I love and everything that gets me excited, the exploration of food and good company i.e Restronaut.
Restronaut is a homegrown social dining concept that brings like-minded people together over dinner at the city's best restaurants.
How does Restronaut work?
Restronaut creates and hosts dinners where tables are set up around a theme or shared interest such as fashion, food, art etc. You can join dinners by booking your seat via their website based on what you enjoy.
Added perks include checking the profile of other dinner guests who have joined the table, potentially stalking someone of interest and also creating your own table for a celebration.
Payment for dinner is made through the Restronaut website and a menu boasting the restaurant's best is already chosen, so all you have to do is show up and focus on the social.
Take a look around their super simple and extremely handsome website. (Yes, I was told websites can in fact be handsome)
FIODTuesdays and Restronaut
If you haven't already noticed, the synergy between FIODTuesdays and Restronaut is magical.
FIODTuesdays explores the cities most exciting restaurants while Restronaut gives me the perfect platform to mange my tables and more importantly, makes joining one of my Tuesday dinner tables so easy for you.
With out further ado here is the Run Down for Aprils FIODTuesdays dinners:
If you're interested in any of the above restaurants click here and book your seat on my table on the Restronaut website. Have a look around and check out who else is joining.
Hope to see you then!
Love,
Tala
