Weekly A to Z, Jan 22nd.
Deliveries! I completely forgot to mention the new deliciousness from Cut (part of the High Joint team) last week — all the taste, a lot fewer calories. I also received a beautiful bottle of Macallan, A Night on Earth, and a toast to the new year, which I plan on sharing with friends. To finish out my Dubai portion of the week, Chez Izu’s Kitch-In sent through a bunch of goodies representing their various brands. Order everything from one kitchen. #gifted
For lunch on Sunday, we went to Beefbar, now located at Jumeirah Al Nassem. Come for an excellent range of dishes, stay for the sauces. Check out our visit here, and make plans for your next weekend outing. #invited
For dinner on Tuesday, I finally visited moonrise xyz (the team was nice enough to accommodate moving my reservation from last week). Honestly, I’d love more of these smaller omakase/degustation style experiences in Dubai, how about you? You can see the current menu here. #invited
On Thursday it was over to Estonia! So far, this trip is off to a wonderful start, and for transparency, like last week, I was an invited guest on this press trip. Starting with a business class flight on Emirates (no more champagne pre-flight, EK?), we began with a short walking tour in Tallinn Old Town after checking into Hotel Telegraf. Our welcome dinner was at Restaurant Lee, with an introduction to Estonian cuisine. We were all impressed with the originality of the menu, and it was worth it (even if we walked home in a surprise snowstorm!).
Yesterday, we drove to Kõrvemaa and committed to a walking tour in nature with the Sportland Kõrvemaa team. Lunch was by the open fire with a journalist Priit Kuusk. Post lunch, drinks and a bit more walking at Vihula Manor Country Club & Spa, a lot to take in, considering the 800 years of history (including magical treees). Dinner was at the on-site restaurant with a 7-course menu. On the way home? The squad got together to move a tree out of the road. Teamwork makes the dreamwork!
You’ll have to stay tuned to more of my adventures in next week’s newsletter, and I’ll be better organized with my stories and Reels.
Links, please.
The inaugural World's 50 Best Restaurants Awards MENA are happening February 4-7th! Are you attending any of the events? There are masterclasses, F&B industry talks, and an experimental dinner with Pia Leon! Buy your tickets here. (Use my code COURTNEY10 for 10% any of the events!) #collab
While there is a lot of Dubai talent on this list, I see plenty of glaring errors and omissions. Eater
Why are TikTok daily routines so soothing to watch? NYT
Do tips actually make for better service? The Economist
Definitive: we need snacks. The Takeout
At the intersection of Emily in Paris and sprayable champagne. Vinepair
Please someone make these for me. The Kitchn
I would love to invest in local restaurants. The Counter
Makes sense: Campbell’s breeds tomatoes. Modern Farmer
When did following recipes become a personal failure? The Atlantic
For those looking for a movie + food newsletter. MoviePudding
Natural wine as ‘aspirational,’ a study of Instagram aesthetics. Refinery 29
I don’t not want this hat? ¯\_(ツ)_/¯ The Dieline
Martha Stewart x 19 Crimes. The Kitchn
Why doesn’t drink culture have a ‘foodie’ equivalent? Punch
Loved these ‘pro tips.’ What’s yours? Cup Of Jo
Actually, where IS Russian wine produced? Meininger’s
A sommelier taste tests 16 box wines. Bon Appetit
The reason grocery stores have empty shelves again. Washington Post
Be (genuinely) happy for your friends. The Fashion Magpie
This weekend I’ll be exploring more of Estonia, and I encourage you to follow along on my socials. Next week I’ll be back in Dubai, rumor has it the Bookers are getting together, but otherwise, I’m going to keep things close to home.
If you enjoy this newsletter and want to support me, consider sharing this newsletter on social media, ordering from these restaurants, purchasing my books (or these novels), or buying me coffee. Archives of the Weekly A to Z can be found here.
C.
