There’s not much that the culinary scene in Dubai is missing. Well, perhaps a little official recognition. And that could be just around the corner. Michael Ellis, international director of the Michelin Guide, has said it was “only a matter of time” before they started to cover Dubai, and the city’s top chefs believe it…
We start with a sad fact – Starbucks now makes more money from selling food than it does coffee, and along with all the others coffee chains, Prêt a Mangers and their like, the independent cafes are being pushed out and slowly vanishing from the streets of London. And with them goes not only fry…
For Pierre Gagnaire, this is his second act in Dubai. A reinvention upon his return to the city that once lauded and loved him. His previous restaurant, Reflets, ran from 2008 until it’s closure in 2016 and was the Gallic temple of fine-dining, regarded by many as the best restaurant in the city. But times…
There’s an idea of Italian food as the “food of the soul”, and it’s something that’s been lost in recent years. We lost it amid a rush to modernise and change. It was usurped by restaurants with “concepts” that need explaining to you, food being served on things other than plates, waiters in trainers addressing…
The rise in popularity of Peruvian food actually happened quite a while ago now, so has the idea of what Peruvian food is changed in the last decade? It’s changing a lot. We are a bit concerned about this explosion of or national food because actually we’re really not ready for that much global attention.…
Another big-name chef has opened a restaurant in Dubai. Egyptian-born American-based chef Michael Mina has just launched Mina Brasserie in DIFC on the site of what was the Firebird Diner. He tells us why he chose Dubai for his first overseas restaurant, why Middle Eastern food is the next big trend globally and how he…
Who better to give you a few tips on where to eat than some of the best chefs in the city? We asked 20 chefs to tell us their favorite place to eat in Dubai (excluding their own restaurant, of course) and there was one place that stood out. And you probably wouldn’t guess where.…
The American chef Thomas Keller is one of the very best on the planet and Vogue Manhad a long talk with him when he was in town to open his Bouchon Bakery. Here’s the entire conversation, in which he talks about his inner child, the joy of fast food, sustainability, justifying the price of food, why…
Dario Cecchini is regularly referred to as the greatest butcher in the world. In the little Italian village of Panzano, an hour drive south of Florence, he’s the eighth-generation butcher at Antica Macelleria Cecchini. The good and the great of the culinary world visit him, order from him and talk about him with near reverence.…
There’s not a week, nor restaurant conversation, that goes by without someone lamenting the passing of Rivington Grill. It closed down on 5 June last year, and for many it meant their go-to restaurant had gone. We may have found the replacement. Galvin is somewhere that could be your semi-regular. There are enough good choices…
Matt Pomroy 