Last weekend we had fun visiting Neighborhood Food Hall. Would I go out of my way for it? Not really (mostly because I’m lazy and prefer ordering food). Do we need more unique spaces with local concepts like this in the city? Absolutely. Can I suggest the next one is built with more easily accessed toilets within the property? Also, yes.
On Monday, I was over to Fat Uncle for lunch. It’s a tight menu, with a range of dishes depending on what you are in the mood for. And if you visit, definitely order the crab + avo salad; it’s outstanding. Although I would love a licensed version, the Drink Dry team has contributed a number of products to create some excellent 0% cocktails, which make a lot of sense for the location and neighborhood. Want to have a look? Click here. #invited
Tuesday involved a last-minute visit to Ossiano* to help share one of my favorite UAE restaurants with a visiting VIP. I did my best to sit back, enjoy the meal, and not take pictures. I give myself a 3/10 for this attempt. There are some tempting new dishes in the Metanoia experience, and service always shines. #invited
On Wednesday, there was a beautiful delivery from RSVP, which I hope to get over to shortly. #gifted Also, the BonBons had our first ‘all hands’ meet-up since February (!). We’re an exceptionally difficult group to get together, making our meet-ups much more special. The place? Hashi at Armani. The meal? A unique omakase. Check out our visit here. #invited
My to-do list was less than other weeks, but I’m finally getting prescription sunglasses (be still my 42-year-old heart) and have a date at Cornerstone Clinic for a Botox top-up this weekend. And it’s page 83 of 193, as my manuscript moves forward.
Upon reflection this week, I had so many moments of pride within the Dubai F&B community. Connecting with people behind the scenes for any number of roles, questions, and friends within my network is how I feel that I am most serving the industry (and yes, this definitely includes hospitality and PR). Sure, this paragraph is a bit vague, but I hope you have a similar feeling of accomplishment for whatever part of the industry you’re in.
Links, please.
Eagerly awaiting the newest season at Tresind Studio. Instagram
Pickle juice…ice pops? BonAppetit
What it’s like to be a wine influencer. VinePair
Why do you start developing food preferences before you’re born? Tasting Table
My elder millennial is definitely showing. Daily Dot
Why the cost of dinner has gone up. NYT
Quit smoking cocktails. Y/N? VinePair
Diet Coke 4 life. The Takeout
What are you an expert in? (I might be the best networker you know). Cup of Jo
Ready for anyone to put this on a menu. Crazy for Crust
Why do we add lemon to a Bloody Mary? Tasting Table
Back to school vibes: the best-designed university dining halls. (Missing O-House). AD
What is the perfect premium cabin length flight? (For me, it’s BOS-DOH on QR, Q-Suites are unmatched). OMAAT
Into this Chipotle merch. The Kitchn
Where does the word ‘nacho’ come from? Tasting Table
Talk to me about chouxnuts. Taste
TikTok and the fall of social media giants. New Yorker
What can the way we eat and enjoy food tell us about ourselves? LitHub
Spoiler alert: being in nature is good for us. The Atlantic
Wine bottles and climate change. NY Times
Why fast food is more popular than ever. Tasting Table
100K to drink wine? Yes, please! Wine Insiders
This weekend? A Bookers brunch! We’re heading to Mimi Kakushi, and I think we’re all next level excited to get back together. I’ve heard great things about the brunch, so I’ll plan to start drinking water now (and there’s a Gatorade already waiting for me in the fridge for Sunday morning).
Next week? Currently quiet. Sorting through some invites and eyeing the Michelin event in Abu Dhabi on September 6th. 👀
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C.
Those pickle-sicles sound amazing