Weekly A to Z, April 26th.

The one with 7,000 subscribers. 🍾🎉🥳

It’s been a minute. How about an update on my numbers?

• 7,000+ subscribers for the Weekly A to Z. I generally average a 19% open rate, all numbers I’m very proud of.

• 28,000+ followers on the Tresind Studio account. I took over the IG account in November 2024 with just under 25,000 followers, and I’m very proud of this organic growth (with no advertising).

• 5,000+ followers on LinkedIn. I know there are some LI haters out there, but I still find this network an excellent way of communicating and connecting with senior leaders.

Also, in case you’re a data nerd like me, here’s what the global Weekly A to Z demographics look like (and I’m always happy to share these or other platform details on request).

Of course, I’m always happy to add more paid subscribers, who allow me to keep doing what I love (this newsletter). The cost is USD$30 a year, which I think is quite reasonable.

Also, now that I’m officially at 7K and trending upwards, please feel free to reach out if you want any coaching on building, developing, or maintaining a newsletter. I don’t have all the answers, but I’d like to think I’m getting a few things right. On that note, if you’re a company, business, or restaurant that would like to pay for sponsored links, sponsor the newsletter, or some other form of paid advertising, please contact me — I’m sure there’s something we can work out.

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Over the weekend, Eric and I had the opportunity to visit TERO for the current sushi season. We tried needlefish for the first time (amazing), but my favorite dish of the evening were the ‘braided’ salmon sashimi and the clever and delicious Brie cheesecake (extra points for the playful presentation). I always enjoy catching up with Chef Reif. He’s the OG, one of the busiest people I know, and continues to be the talented chef we all know and love. #invited

On Monday, I was (finally) over to Gerbou, and what a truly stunning space it is. Surrounded by some of my industry favorites and new friends, it was the perfect location for the last Heritage Dinner of the season. As with any Emirati hospitality experience, there was a (very) generous amount of food, and the temperatures were perfect to enjoy fresh, warm luqaimat by the fire. Personally, I’m excited to return to breakfast and enjoyed visiting a part of Dubai I’ve never been to previously. And yes, there is a small walk-up window open throughout the day, should you pass by and find yourself in need caffeine. #invited

On Thursday, after a fabulous conversation with the Katch team — you can catch highlights here and here — it was time to visit Maison Dali. Chef Tristin has some innovative things happening here, including the not much talked about Supper Club, an adjacent, sophisticated bar. At Maison Dali, if you order one thing, I would suggest the caviar service, which is an incredible setup. Also, the house bread is something truly worth getting excited about. Bread and caviar, I contain mulitudes. #invited

On Friday, after my weekly meeting at Tresind Studio, I was over to the ARN Studios to round up some foodie chat with Helen on Dubai Eye.

Finally, I couldn’t get to Epicure Studios (part of Chef Middle East), which recently opened in DIP, but I’ve heard it’s an exciting place with many of our best chefs involved, and I’m sure I’ll attend activations soon.

✨ To all those involved with ATM next week, I wish you godspeed (and easy parking). ✨

Links, please.

• Have a listen to Helen and I’s chat! (Play from 26:37). Spotify

  • Also, make sure you support her as a local author. Amazon

• The Dubai Michelin Guide 2025 has been announced — mark your calendars for May 22, 2025. I’d love to hear your predictions in the comments! FACT¹

• Loved this interview with Michele, our pizza queen. Emirates Woman

• Bartenders are the ultimate waste fighters in restaurants. Wine Enthusiast

• Who are bar takeovers (actually) for? Punch

• Where do CEOs go to travel? Bloomberg

• Are Michelin stars a blessing or a curse? The Guardian

• ‘It’s less intimidating, less vulnerable’: why cooking in company helps us to talk. The Guardian

• Sommelier…rats? Decanter

• Vegan…ceviche? Mental Floss

• Do I need these plates? The Kitchn

• Fine dining in the sky. Forbes

• Stop. It. (For true lovers of mayo). Chopo Valowena

• At the intersection of writing and Taco Bell. Taco Bell Quarterly

• The quest to make the coldest martini. Wine Enthusiast

• Would you go on a foraging expedition for a holiday? Robb Report

• How DO fast food restaurants make food so quickly? The Takeout

• Too far: a carrot wellington? Bon Appetit

• Pistachio in ALL the things. Delicious

• Including this Dubai-chocolate caramel. Bake MAG

• (But also we’re running out of pistachios because of the Dubai chocolate craze). FT

• Oooh, I need this caviar pouch. Soleil Maine

• Can Hollywood just get wine right? Wine Enthusiast

• We need more oyster shells. Ambrook Research

• The restaurant world still has a childcare problem. Eater

• Scientists find the most bitter-tasting thing ever. BBC

• Miso from outer space is nuttier? Phys

• Also on the subject, growing mushrooms in space. 🚀 Food Navigator

This weekend? I’ll be at Time Out Market Dubai at 5:40 PM for James’s live (!) podcast on Sunday. I’d love to see you there! Come say hi, and we’ll have a garlic knot.

Next week? I’ve got folly on the cards and the new Takahisa collab, along with a (much-needed) visit to Blended.

If you enjoy this newsletter, consider working with me, purchasing my books (including these novels), or buying me a Cosmo. 🍸 Also, a reminder is that a subscription to support this newsletter is only $30 per year—or (only) $2.50 monthly. If you open the Weekly A to Z every week, please consider subscribing.

C.

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1. If Takahisa isn’t awarded a star this year, I will be personally offended.