There’s soon to be a brand-new restaurant in DIFC, and it’s from top US chef Michael Mina.
MINA Brasserie is launching next month (February 2018) at the Four Seasons Hotel DIFC. It will stand in the place of Firebird Diner by Michael Mina, in the hotel, which closed in October 2017.
The new restaurant is billed as a “modern, lively brasserie”, which will be open for both lunch and dinner. According to the team behind MINA Brasserie the vibe will be “fun and dynamic, elegant yet informal, timeless yet modern and warm and sophisticated”.
Dishes on the menu are described as “comforting and delicious”, and have been created by Mina, who has restaurants in America including in San Francisco, Las Vegas, Washington DC and Baltimore.
The menu will feature a variety of dishes using seasonal seafood, meat and fish. Highlights on the new list will include za’taar salmon and caviar with shallot potato cake, pickled onion and cucumber yogurt; tuna tartare with pine nuts, garlic, mint and sesame-habanero oil; beets and burrata with toasted pistachio, quinoa pilaf and buckwheat crouton; Dover sole with brown butter-caper sauce and wood-fired lamb chops.
Interiors will be decked out with glass chandeliers, blue and white marble patterned flooring, blue leather seating and antique brass fixtures.
Outdoors will be a terrace for al fresco dining, where there’s promised plenty of “lush green trees and plants”. Furnishings include timber slatted table tops with rattan chairs and benches, all upholstered in blue patterned fabric.
There will also be a bar area with a carefully curated mixed drinks menu, as well as an extensive grape list.
The space itself has been designed by Martin Brudnizki Design Studio (MBDS), and is inspired by elegant European spaces.
“We are pleased to be able to continue our partnership with Four Seasons Hotel DIFC, and to be working with the talented Martin Brudnizki to open MINA Brasserie,” says Chef Mina. “I’m excited for the beautiful new space and menu, and think we will be able to offer our guests an exciting new experience in the DIFC.”
The Mina Group, which was set up by Mina in 2002, currently manages 32 restaurants including BOURBON STEAK at Four Seasons Hotel Washington, DC; Wit & Wisdom, A Tavern by Michael Mina at Four Seasons Hotel Baltimore; and The Handle Bar at Four Seasons Resort and Residences Jackson Hole.
Carlo Stragiotto, General Manager at Four Seasons Hotel DIFC, says, “Since opening the hotel just over a year ago, we have spent a lot of time getting to know our guests and we very much look forward to sharing our new concept. It is a pleasure to continue our partnership with Chef Michael Mina and his team, who share the same passion for good food and hospitality as we do at Four Seasons.”
Watch this space…
Open February 2018. Four Seasons Hotel DIFC, www.fourseasons.com/DubaiDIFC