Dubai foodie news

Gordon is coming back and menu updates down at JBR

Time Out Dubai has an exclusive announcement, and it is a big one. We are the first publication in the UAE to let you know that super-chef Gordon Ramsay will once again be opening a restaurant in Dubai. Strange swings and round-abouts in this city for restaurants. Last week, we told you exclusively that table 9 by Darren Velvick would close its doors; the restaurant that was, once a upon a time, Verre by Gordon Ramsay. Now chef Ramsay is returning to Dubai, opening his second restaurant in the emirate at Atlantis The Palm. The resort will be closing La Brasserie, which formerly operated as Rostang, the restaurant of French Michelin-starred chef Michel Rostang. Since Rostang’s closure, Atlantis has been working on a partnership with another internationally known chef for this space. Now due to launch in autumn 2015, Ramsay will be opening Bread Street Kitchen at Atlantis The Palm, making this the fourth branch of this particular Ramsay venue, with outlets already in London’s St Pauls and Hong Kong, with one also coming soon to Singapore. Bread Street Kitchen Dubai promises a relaxed restaurant and bar, with an informal British-European menu.

In other, more immediate news, JBR is awash with brand-new menus right now. Head to Italian restaurant and bar Rosso at the Amwaj Rotana on The Walk and you can sample a host of new dishes. Chef Emanuele will be using more organic and locally grown ingredients in his recipes. New dishes include polpo e patate (Genovese-style octopus with potato pie), bavette pasta with fresh clams and bottarga (salted, cured tuna fish roe) and honey-glazed chicken supreme.

Moving a little further down The Walk to The Beach, you’ll find even more refreshed menus to try. Fun, fresh and young British dining haunt Retro Feasts has just launched five new recipes. Starting with the best meal of the day, the café has introduced the ‘Big British Breakfast’, which offers sautéed mushrooms, cherry tomatoes, a choice of eggs, chicken sausages, turkey bacon, potato hash, baked beans and sourdough toast, as well as a choice of drinks. Moving away from breakfast, the menu also features a new slow-roasted beetroot salad with goats’ cheese, and roasted chicken leg with lemon, garlic and thyme.

Meanwhile, also at The Beach, there are big changes happening at Big Chefs. The international eatery has launched more than 20 new menu items, including soups such as lentil and chard or chicken, salmon gravlax (cured in-house) with corn bread and avocado, pumpkin patty and grilled zucchini rolls. quesadilla con carne (stuffed with fried mince and red kidney beans), pistachio meatball skewers and the farmer’s pizza, topped with beef steak, buffalo mozzarella and thyme.

Until next week, bon appétit!

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