Weekly A to Z, December 16th.

The 300th one.

I can’t believe this is my 300th (!!!) post, but here we are. As an early adopter of the platform, I’ve enjoyed my space on Substack quite a bit. As I’ll tell anyone who will listen — the platform is far more permanent than Instagram and less formal than a blog — basically, my perfect combination. Thank you for being along for the ride, and please consider becoming a paid subscriber for 2024.

On Tuesday, I decided to go for a late lunch at Takahisa for the collab with Sushi Jin. I never need a reason to visit, so this event was a complete bonus. Furthermore, I’d love to see more 3 PM media seatings, which was a perfect way to have a late lunch, get natural light in my photos, and stay for a cheeky sundowner (or two) post omakase. Finally, I’ll genuinely be upset if the Takahisa team isn’t awarded a Michelin star in Dubai’s next listing. Check out our visit here. #invited

On Wednesday, I stepped out to Dinner* for a wine dinner with Pierre-Louis Araud of Château Lynch-Bages. We were delighted to try new dishes from the team (and yes, just in case you were wondering, even the iconic meat fruit can be made festive). #invited

Thursday was spent celebrating in style with the one and only Sarah. Yes, I still want to be her when I grow up.

Deliveries? Just a few… Kiri Arabia sent over a box of goodies that will see my soft cheese needs met for quite some time. Dilmah also dropped off a tea advent calendar. The team at Valrhona sent through the most generous box of chocolates, putting me in the mood to bake (and some truly sublime drinking chocolate for my hot chocolate needs). First Crust sent over a carrot cake, as well as delicious festive cookies. #gifted

Links, please.

• WATCH: our latest episode of Dubai byFood with one of the boss bosses of the Dubai culinary scene, Reif Othman. YouTube

• READ: this Craft by Side Hustle feature from Lisa. Bloomberg

• World’s 50 Best MENA 2024 is officially cancelled. I know this could not have been an easy decision for the W50B team, leadership, and organizers, but I would still love to find a way to privately celebrate the hard work of the local restaurants and culinary teams. Also, why was Russia pulled from all lists, but Israel appears to still be eligible? I think we’re just all looking for a bit of consistency. 👀 Instagram

• How to avoid overdoing it during the holiday season. LA Times

• So, what is the stinkiest cheese? NYT

• The difference between complementary and congruent wine pairings. Tasting Table

• Can you feng shui your fridge? Washington Post

• Is the world ready for Doritos alcohol? The Takeout

• The secretive world of chip/crisp flavors. The Guardian

• Ready to try this Airmail cocktail. BonAppetit

• Tablescapes as a form of self-expression. Eater

• A mezcal margarita for the future. Punch

• I really want this festive phone charger? Amazon

• Germany’s love of Coca-Cola (in beer). VinePair

• Want to try these cacio e pepe chips. Food & Wine

• Yes, it’s my limited edition Chewy Tums bag. Dieline

• Seriously, are potatoes a vegetable? WSJ

• How TV shows influence the way we cook. The Guardian

• The Kikkoman soy sauce bottle is priceless. Eater

• Ready to get your wine list judged? Star Wine List

• Why does pickled garlic turn blue? Tasting Table

• Ready for 2023’s best champagne list. VinePair

• Why are swanky restaurants so bland these days? (I don’t know where the author is dining, but it’s not our dynamic Dubai). The Times

• Tater tots are a universal truth. Cup of Jo

• The most expensive cocktail at Disney World. The Takeout

This weekend? Signs point toward the capital… We’re heading to Broadway at Emirates Palace. I’m hoping to also get into Craft by SideHustle for a cheeky pint.

Next week? I’m putting my to-do list for 2023 in order and checking off some of the last items. With lots of projects in motion, and a trip lined up for early 2024, I’m already excited about the new year.

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C.