Category Archives: Dinner Escapes

Caramel

Posted on May 26, 2013 by Fork It Over Dubai
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

Posted on May 21, 2013 by Fork It Over Dubai
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. Powered by Restronaut.
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
       

Frevo

Posted on May 4, 2013 by Fork It Over Dubai
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. Powered by Restronaut.
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
   

Cavendish

Posted on April 21, 2013 by Fork It Over Dubai
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. Powered by Restronaut.
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
       

Prime 68

Posted on April 6, 2013 by Fork It Over Dubai
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
     

Ravi

Posted on March 23, 2013 by Fork It Over Dubai
Ravi
A photo journal of Ravi and then some... Walking around the lively streets of Satwa is one of my favorite things to do when the weather is perfect in Dubai. We began with a glorious meal at Ravis, continued with Chai Karak and ended with Knefeh. In terms of ordering, I would recommend telling the waiting exactly what you enjoy and he can work around that.

Maya

Posted on March 22, 2013 by Fork It Over Dubai
Maya
I have to say a big thank you to Maya because it taught me a valuable lesson at the very start of my FIODTuesdays initiative. It was Tuesday morning, the second dinner I ever hosted and I had 11 dinner guests ready to join me for a review at Maya. I called Le Royal Meridien to book my table and the receptionist responded with “Sorry Mam but Maya is closed for renovation.” And there we have it, my FIODTuesdays tables are now booked a week in advance so my guests will never be inconvenienced by a last minute change of location. After a big re-launch event I was assured that Maya was open for all of us to enjoy. And yes, a week prior to this last Tuesday, I booked my table. “Would you like to walk to the restaurant or would you like to take the golf cart?” Is that even a question? Does anyone say walk? “Golf Cart!” I respond with my arms in the air. What is the fascination with golf carts? Is it their playfulness or a throwback to your childhood? Either way they are one of life’s simple joys. Rolling up to the restaurant I can’t believe its sheer size. Located as a stand-alone outlet from Le Royal Meridien, Maya’s size is definitely influenced from its origins of the West. Hanging on to the still beautiful weather like it was dear life, we decide to dine outside on the terrae. I have to give it to Maya, the lighting selected for the fit out of the restaurant, both in and out, sets the mood perfectly and is some of the best I’ve seen in Dubai. While taking our orders, the first question I have is “Can we please have the guacamole that you prepare at the table?” I’m not going to lie, the waiters response shatters parts of my heart. He explains that they used to have that option, but during the renovation process they decided to scratch that off the menu. Bad move. With a heart half shattered, I continue to make the rest of my order selecting some of my classic Mexican favorites along with dishes I’ve never tried. Our starters arrive and my tortilla chip goes head first into the guacamole and then into my mouth. Crunching through my bite, I realize that it lacks a kick of spiciness, salt and lime. Next I try their variation on the guacamole, which includes pomegranate syrup, but push it away after a bite. To this date, Loca’s guacamole goes unrivaled in Dubai. I fold up my langoustine mini taco and take a bite. The fresh flavors of the langoustine and the earthy warm flavors of the bean spread make up for the guacamole disappointment. The ceviche comes next. Its bright pink color appeases my eyes but holds up a stop sign for my taste buds as they wonder how can something so striking be natural. Licking the tip of my fork full of ceviche, I taste, Kool-aide, Pepsi and everything not so nice.  On a table full of organic flavors this chemically infused dish feels like a banker on a farm, out of place. My beef taco arrives and as a self-proclaimed compartmentalized freak, the dish puts a smile on my face. Having a taste of my beef taco, my commercially conditioned taco tastebuds melt away and I slowly realize what an authentic taco is supposed to taste like. The juicy meat and the creamy avocado bring it home. Within the radius of an arms length, I enjoy a bite of chicken cazuela, which is cooked in a pot and plays on sweet and tangy flavors, chicken fajita a classic everyone enjoys and chicken enchiladas which fails to meet the standard of other mains that were ordered. I lie back in my chair, sip my Jasmine tea, enjoy the breeze and listen to the sound of conversion from my FIODTuesdays dinner guests. My favorite thing. And then, he arrives, tall bronze and handsome. My attention is captured, I sit up and my eyes follow him until he is placed in front of me.  Pick, dip and crunch sweet, cinnamon and crispy. I have just tasted Dubai’s best churros. A true destination churros. Leaving the restaurant, I am satisfied and yet not satisfied. The fumble at the start of the meal may have derailed my experience. Mains and desserts made me smile, but the starters of bland guacamole and Kool-aide ceviche, instead of easing me into flavors of Mexico left me disoriented like a letter in a just shaken Boggle cube. Reminiscing about the dinner there is one thing on my mind, THE CHURROS.
THE DETAILS
LOCATION Le Royal Meridien  OPENING HRS. 7:30 to 12  CUISINE Mexican PRICE PER COUPLE AED 900 TELEPHONE # 04 399 5555 WEBSITE Maya
THE FORK-O-METER
Your Out Door Drinks and Churros Spot

A Modern Day Fairytale – The Princess and Her Burgers

Posted on February 20, 2013 by Fork It Over Dubai
At.Mospherelounge
This is no ordinary fairytale.  No, it’s my kind of fairytale, where the protagonist is a princess and the one that needs saving is the helpless prince. It’s a Tuesday not long ago when princess Yasmine begins to suit up for battle, one that would define her future. It’s a quest to discover and save her prince, the At.mosphere Lounge Burger, who is locked up in the tallest building in the world, the Burj Khalifa. Dressed in her long flowing white dress, a green bejeweled necklace and Jimmy Choos she’s all suited up and ready to go. Approaching the Burj, the clashes with the foot soldiers begin, “Do you have a reservation?” Pulling out her white Sword 5, Yasmine retrieves her booking reference and banishes the foot soldiers. Hopping onto her rocket, she presses the ignition and the engine roars signaling its ready. Floor 123, full throttle on the gas, seatbelt (safety first) and she takes off. First climbing the Burj at a steady speed, and suddenly the rockets warps up into the sky crossing the sound barrier with a Kaboom! Reaching 442 meeters up, Yamine hovers next to the Burj, opens the emergency exit of the rocket and dives into the bulding through an open window. Entering her battleground, the At.moshphere Lounge is buzzing with energy. Approaching the hostess, Yasmine asks if her table is ready. “No, it would have to be a fifteen minute wait,” responds the hostess. Yasmine perches herself onto the bar and enjoys a cool whisky drink and beautiful music played by one of the most beautiful DJs she’s ever seen. Alas her table is ready, running towards it, she drives her white Sword 5 through the table and claims it to be Yasmine land, for the next two hours at least. As the new ruler of the table, she orders the prince’s release who has been held captive in the kitchen. And there he is, immaculately dressed and presented, one, two, three. His hand [burger] fits perfectly in her hands, it must be ment to be. Leaning in for a kiss, the ultimate test, a taste of what she has been chasing. It happens, Yasmine’s eyes widen with confusion as she takes a step back. Inquiring further, “Tell me your story,” she says. With the most perfect English and distinguished vocabulary, the prince tells Yasmine his cookie cutter prince story. Bland is the first thing she thinks. Where are your sharp flavors, thoughts and ideas? I feel no mustard or courage in your story. You may have the perfect base [patty] and clothes [bun] but I need a prince with character [inspiring and creative toppings] to spend a lifetime [AED 250] with. Heart broken, her prince promised her the world but gave her nothing. Tricked by the flashy lights, shiny buildings and expensive views she took one last sip of her perfect whisky bid adieu to her bland, helpless prince and jumped into her rocket. This time, not up into the clouds, but down to the ground. Jumping off the rocket and onto the ground she slips off her Choos and breaks off her necklace and starts running. Across Defense Roundabout, along Shikh Zayed Road, towards Safa Park until finally she reaches his doorstep, Al Reef Lebanese Bakery. Her beautiful white dress torn and stained with tar, her delicate feet bruised by the cement, but she doesn’t mind, because she has reached. One zatar manousheh with tomato please. Grabbing his hand, it's quite large, but she holds on never the less. A prince? No. Nothing is immaculate about the way he is dressed, there is no shiny skyscraper, no music, no lights, jus him, a humble, sweet soul. “Tell me your story,” she says. He responds with a story of great suffering but also great ambition and triumph. Exciting and unique, her heart flutters. Your humble yet strong character [manoushe dough] and ambitious plans [juicy tomato toppings] make me want to spend a lifetime [AED 7] with you. He promised her nothing but gave her the world as simple as that. Wait for it....... . . . And they lived happily ever after. At.Mosphere lounge is a surprisingly buzzing place to enjoy excellent drinks at some of the highest points in Dubai. The lounge offers gourmet twists on all your classic favorites such as hamburgers, tacos, corn on the cob, ceviches and more. I would go for all of them except the hamburger. For AED 250 a plate you will definitely find more exciting flavors to satisfy your pallet.
THE DETAILS
LOCATION Burj Khalifa CUISINE International PRICE PER COUPLE AED 800 TELEPHONE # 04 888 3444  
THE FORK-O-METER
A Spot for Great Drinks
 

Elevation Burger

Posted on February 10, 2013 by Fork It Over Dubai
Elevation Burger
Seeing the eye catching blue and white branding on Sheik Zayed Road to and from work is how I got introduced to Elevation Burger. Your typical branding colors for a burger concept are red, white and yellow, so when I saw the complete opposite of blue and white, I knew I had to do some research. Elevation Burger tries to set itself apart from other burger chains by focusing on quality ingredients. Their beef patties are 100% USDA-certified organic, grass-fed, free-range beef that is ground on site. The French fries are also cut on site and cooked in olive oil. All this is music to my ears, but to put it to the real test of success, will it be music to my tummy? I know how important burgers are to you, so for my first burger dinner, I brought along my possy of 11 FIODTuesdays burger-fanatic guests to help with the verdict. Arriving early, I instantly decide that we’ll be dining outside. After poaching everyone’s free chairs and inching 5 tables together, my communal table is ready. Satisfied and proud of the work I have just completed, I sit back and relax and for a whisper of a second, I feel like I’m in New York.   My dinner guests arrive and in bulks of 5, we approach the counter to make our orders. I first select a cheeseburger, then begin with my toppings: ketchup, lettuce, tomato, pickles, mustard, onions and mushroom. All the toppings are complimentary except for an extra slice of cheese and mushrooms. Why didn’t I choose the Elevation Burger or the Elevation Sauce? Because it includes a Thousand Island inspired sauce and I’m not a fan of anything mayonnaise based. I finish my order with fries and a coke.  I am then given an empty cup for my drink and a blue Pyramid with my number on it. Is it just me, or are self-service drink dispensers one of the most enjoyable things in the world. Ice, coke, cap, straw and we’re good to go. After 10 minutes of schmoozing and talk of what makes the perfect burger, my tailored burger arrives all carefully wrapped up with my fries lying beside it. Picking up my burger, it passes the first test. Nothing falls out and a one handed bicep curl for a bite is more than doable. A workout and dinner in one, lovely. Taking the first bite of my burger, I am able to reach all of its levels, another important factor. The bun is soft, pillow-y, gummy and Shake Shack-esk. The toppings are cool and fresh and provide an ever so slight crunch to the burger. I know there’s cheese on my burger because I ordered it and because I see it, but unfortunately I fail to taste it. A sharper cheese may be in order. The patty is prepared well as it still falls apart even after it has been cooked. Cooked to well done, although not dry, thin and well seasoned, I enjoy it. You have the option of staking up to 10 patties in your burger, but my preference will always be 1 patty. By the time I reach my last couple of bites, my bottom bun starts to fail on me. My recommendation, eat with a touch of haste. The fries cause the biggest controversy on the FIODTuesdays table, its either a yes I love them or no I don’t like them.  Personally I think they are a nice change from the yellow, hard and starchy fries served in most burger joints. I finish my meal with a mango and vanilla ice cream shake. Diluted is the most concise way to describe it. Not to confuse anyone, I still put Elevation Burger in the fast food category, but I believe that they follow the philosophy that fast food can be good food served fast. In a nutshell most of us agree that Elevation Burger is Shake Shack without the grease and without the hassle of a mall. Speaking to a friend from the States, he mentioned that Elevation Burger is modeled after the all famous In and Out burger where the focus is on fresh ingredients. Will it do well in Dubai? Yes. Whenever I pass by Elevation burger it’s filled with both locals and expats just enjoying a burger. And one more thing, it’s open 24/7. I can already foresee the damage it will cause on everyone’s late night after clubbing diets. Check out the Elevation Burger checklist for all of my FIODTuesdays guest comments.
THE DETAILS
LOCATION SZR OPENING HRS. 24/7 CUISINE Burger PRICE PER COUPLE AED 100 WEBSITE  www.elevationburger.com
THE FORK-O-METER
Ur Passed Ur Bedtime Burger Spot
           

Wheeler’s

Posted on February 8, 2013 by Fork It Over Dubai
Wheeler's
9:00 pm… Six FIODTuesdays guests confirmed. Table booked. Seafood appetite gaged. Marco, here I come. Three months before…. Walking along DIFC I see Mr. Marco Pierre White’s intense image splashed over a billboard across from Roberto’s. On the billboard, Wheeler’s is coming soon, the best seafood experience in Dubai.  Locking my eyes to Marco (we're on a first name basis) I say “I’ll see you in a couple of months, lets see what you got!” One Tuesday Evening…. When introduced to any DIFC restaurant such as Zuma, LPM or Roberto’s you are instantly struck by the grand decore, your in DIFC after all. Walking towards the newly opened Wheelers, I’m greeted with a beautiful entrance made up of wood cladding, fresh plants and the symbolic Wheelers sign, so far so good. Stepping into Wheeler’s, waiting for my breath to be taken away, (I’m a romantic at heart) I’m left with my breath held at the tip of my throat. A hotel lobby is how I can describe the décor, rather than a DIFC restaurant. Yes I know, that’s not the most important part of a restaurant, but when you’ve got enormous competition two footsteps away to the left, right and center of you its time to bring out the big guns. Taking my seat at the table closest to the Kitchen my design doubts are somewhat appeased by a clear view into the open kitchen through mirrored columns.  Peaking through I see the head Chef manning his kitchen, it’s a stunning sight. With all 6 of my FIODTuesdays guests present, dinner can now being. Looking through the menu is a delight. It’s one page, all be it quite a large page, of their very well presented offerings.  Many restaurants under estimate the power of a well-designed menu. Menus should hold your hand through what the restaurant has to offer, not overwhelm you with too many options. As I am in the mood of a citrus kick, I order the obsiblue shrimp ceviche with aloe vera and shaved artichokes. When my dish arrives, it’s a beautiful creation to take in. Taking a bite of the shrimp ceviche my taste buds are surprised not to feel the tingle of something citrus based. Thinking I didn’t delve deep enough into my dish, I take another bite leaning more towards the center, but still, no citrus. Rather than a ceviche the dish is prepared more as a carpaccio. Though the aloe vera is an interesting combination, it's not the one I was craving. Benefiting from the company of my gorgeous guests, a bite from each of their dishes is in order. Picking up an Irish crab claw with my fingers, at times it’s the only way to eat, the garlic and white whine sauce is a delight, I end up liking it off my fingers. Although, I would make a comment that the crabmeat was a bit tough. A combination of flavors which I was introduced to in Paris this summer and which I fell in love with is beetroot, orange and raspberry. I couldn’t have been happier to taste the same flavors in the beetroot salad, perfect. Again with my fingers I dip my hand into the pot of mussels, grab one, wiggle it around the white garlic infused sauce and drop it in my mouth. Large, juicy, sea breeze inspired and one of the best I’ve tasted in Dubai. My main of oven baked code with black lentils and capers arrives. Taking a bit of the soft white meat, I realize I have a classic case of Zuma Black Code syndrome. Any code dish, irrespective of cuisine, I have had or will ever have after Zuma’s smoky perfection seems to fall short. As one of the Wheeler’s specialty the beer battered fish and chips with mint mushy peas, triple cooked chips and tartar sauce is something special. Taking a bite of the seafood bouillabaisse with tomato broth, my FIODTuesdays guest remarks that it needs a touch more seasoning. A bite from the poached and roasted loin of lam with sun-choke and malbec jus is a full-bodied and rich choice. And finally a bite of the Dover sole with nut brown butter capers, almond and lemon is my pick for a main dish as the nuttiness of the dish comes through. And for desserts, chocolate fondant, cheesecake and lemon tart. Craving my citrus fix from the start of the meal, the lemon tart indulges my need. Remembering your eyes Marco’s as I passed the billboard for Wheelers three months ago, I’ll speak directly to you. I respect you for your pricing, something that is always abused with high-end restaurants in Dubai. You can order a starter and main for AED 250, which is not bad. (Not including alcohol)  Your menu selection is diverse with veggie, seafood and meat options, but then I think, I can add a couple more dirham to that and enjoy a dinner at one of the DIFC greats. You do fill a gap in the restaurant scene in Dubai, but your Wheeler’s classics may have been too classic for me. As for your drinks and live music, lovely. If I were to return to Wheeler’s I would order cocktails, the beetroot salad and muscles as starters, continue with the dover sole and finish with lemon pie, nice and neat.
THE DETAILS
LOCATION DIFC OPENING HRS. 12 - 3:30 7 - 11:30 CUISINE Seafood PRICE PER COUPLE AED 850 TELEPHONE # 04 386 0899 WEBSITE http://wheelersdubai.com
THE FORK-O-METER
Tired of the gym? Come for a mussel fix.