Ramadan Kareem to all those who celebrate!
Monday saw me out to Tasca to enjoy an al fresco experience prepared by Jose Avillez who was in town. Dining outside at the Mandarin is such a lovely experience, and made even better by meeting new friends. #invited
Tuesday, I was over to the Michelin announcement and yes, the Michelin guide is coming to Dubai in June 2022. I’ve enjoyed all the speculation going on and the numerous conversations I’ve had this week. I would love to hear any additional thoughts you have in the comments. For those who aren’t familiar with the different designations of the guide, I think this is a very helpful link. Like many of you, I have predictions and expectations for the recognition the awards will bring. Overall, I think the guide will be positive for the city and many of the hard-working restaurateurs. I also see — perhaps — a balance to some of those overlooked on the MENA’s 50 Best List.
I followed the exciting morning with a working lunch at Amazonico, hosted by the generous team from Monte Carlo (and now I have dreams of visiting Monaco this year). #invited
Caroline personally dropped off some of her delicious Irish soda bread on Wednesday evening, and breakfast never looked so good the following morning. If you’re looking for authentic varieties of Irish bread (don’t forget the Kerrygold), contact Caroline directly. #gifted
On Thursday, I wasn’t planning to dine out, but with just a few days left before Ramadan, I accepted an invite to Mayabay. Although the restaurant won’t be open for a while, you can check out my visit here. I really loved the experience of dining in an unfinished restaurant and all recognition to the team for pulling off a meal from a remote kitchen. #invited
Have you heard of BreakBread? It’s an aggregator for ALL of the amazing supper club experiences in Dubai. If you haven’t tried one and are looking for something new, I sincerely encourage you to book. Use BBCOURTNEY to save 10%. BreakBread
I was a guest on Diving for Pearls. Spotify
I published another article with Travel Curator.
I think a lot of us were shocked by the tragic death of Taylor Hawkins of the Foo Fighters this week, and this food writer’s take on his passing was insightful. Spilled Milk
For the title: snacks have lost their damn minds. Food52
In non-hot takes about the Academy Awards, is it weird that I still want to get an Oscars goody bag? Town and Country
Why is sex in a hotel room better? CNT
Another reason to pick up Everything Bagel seasoning next week. Foodie Crush
Ramadan in Alaska. NYT
Still on the hunt for the perfect bar cart. Society Social
For my ambitious ladies. The Cut
Do servers need to say ma’am and sir? NYT
We’ve been eating all wrong. Twitter
How kids can learn to love spicy foods. The Takeout
💩 style food. Eater
How much gold is in Goldschlager? Vine Pair
What are your most embarrassing food moments? The Takeout
Why does the food look so good in Turning Red? Eater
Need to make these shakshuka deviled eggs. The Curious Plate
When are you really an adult? (I’m not sure I am). The Atlantic
One of each, please. Overseasoned
IKEA and sustainable dining. Eater
Need to find these snacks. The Kitchn
This weekend? Thinking about packing… Instead, going to Venus at Ceasars to soak up some sun (Spring hasn’t quite reached Boston/Portland yet).
Next week? A trip to the States! Also, a dash out to Nonya with the Bookers and I’m SUPER excited to visit the new location of Tresind Studio. Chef Himanshu has been busy traveling, but he’s back in the kitchen and I can’t wait to try the latest menu.
Also, March was super busy, and figuring out my favorite dishes this month was an epic challenge. In fact, it was such a challenge with so many incredible meals, that I’m allowing myself five dishes
(what? I make the rules, it’s my newsletter). In no particular order: Selva Alta (from Virgilio’s pop up in Lisbon), Scarlet shrimp curry (Belcanto, Jose Avillez), Ravilioi (Talea, Antonio Guida), Gregoire’s scallop dish, and Rhaul’s Dal vada, carrot kanji, with black lemon pickle. I could REALLY go on, but I’ll have to stop here. What were your favorite dishes? I’d love to hear!
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