The Rib Room
Time Out Says
The new outlet is small, but very well formed – it manages to encompass a small bar area and an outdoor terrace in addition to multiple dining sections. The design is clean and chic, unmistakably luxurious and masculine, with a predominate colour palette of bronze, tan and chocolate browns. The space is divided by screens of interlocking bronze oblongs and glass walls acting as grape cabinets. From a cheery welcome at the reservation desk through to menu recommendations that came with a reassurance that this particular waiter had in fact sampled every starter himself. Service was top-notch – friendly, efficient and helpful. The menu displays the same specialisation in steaks and beef rib dishes as the original. From the starters, that waiter was spot on with his recommendation of the house smoked salmon. It arrived as a lively splash of colours across a black plate with intensely smoky strips of salmon and a balancing freshness provided by the apple and fennel alongside it. The scallop starter, however, was a little odd. Balanced on a huge mound of salt crust was a hefty oyster shell completely wrapped in an impenetrable layer of crisp pastry. Inside were plump slices of scallop amid a liberally scented, but quite oily truffle puree.
As for the main courses, the selected tenderloin of John Stone dry-aged grass fed Irish beef was cooked to request and generously accompanied by a choice of one starch (in our case, a lovely truffle mash) and a choice of two vegetable dishes, which included divine roasted butternut squash. The numerous rib recipes on the menu came highly recommended with the wagyu short rib deemed the pinnacle. It certainly was.
Not a dish for dieters since the meat was exceptionally fatty, but each little bit of fat melted in the mouth like foie gras, while the meat itself was tender and doused in a sticky caramel glaze of XO sauce. Balancing out the richness of this Asian-themed plate was the simple addition of enoki mushrooms and baby pak choy. Pricey at Dhs325, but well worth the splurge.
Desserts proved to be just as enticing, and with an English tone to the selection. The Eton mess was made with paper-thin shards of coconut meringue and fragrant rose sorbet adding an intensity of flavour. A fluffy and moist little tower of sticky toffee pudding was surrounded by thick caramel and crunchy shards of honeycomb, and even a little dusting of gold powder for a very Dubai touch.
Dinner at The Rib Room is not cheap, but it’s a sophisticated and grown-up experience. And this second addition does nothing to discredit its award-winning older sibling.
The bill (for two)
1x scallops Dhs135
1x smoked salmon Dhs85
1x wagyu short rib Dhs325
1x John Stone dry-aged grass fed Irish beef Dhs325
1x macaroni cheese Dhs30
1x Eton mess Dhs55
1x sticky toffee Dhs55
1x large water Dhs36
2x mocktail Dhs72
Total (including service) Dhs1,118
By Time Out Dubai staff | 06 Jan 2015
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