Weekly A to Z, March 1st.

The Ramadan Kareem one. ☪️

Ramadan Kareem! 🌙✨ Wishing you peace, joy, and blessings this holy month.

After saying goodbye to family on Monday, I finished a draft of a manuscript this week. The next few weeks will involve a lot of micro-editing, my least favorite part of the editing process.

On Thursday, I double-dipped for a trip to DIFC (a good decision as Careem was AED192 in one direction), starting the night at charming Flor, located at the Ritz-Carlton. The team has been very kind (and patient) with me, so I was delighted to stop by for pre-dinner drinks and a few plates. I *highly* recommend the roast beef and cabbage, and I’d love to return to dine in the chef’s kitchen space (so cute!). After wrapping up there (with promises to return and try more of the menu), I headed over to The Guild for a much-delayed dinner. Dining with some of my foodie favorites, we had a delightful evening. #invited

Some deliveries? Carnistore sent over some non-halal treats (while Acts of Service is my top love language, I’m definitely open to certain Gifts). Also, the Gulf Bar Show sent over one of my favorite press gifts to date (alcohol and a puzzle). #gifted

Finally, if you’re in the UK, or a fan of the Financial Times, I’ve got an article in the FT Magazine today (!). I’m over the moon with this placement and the article, which I’ll share links to next week and on social media.

The week that was (13).

(Probably too many) links, please.

• Tresind Studio x Quintonil. Instagram

• Speaking of Tresind Studio, one of the first campaigns I worked on is now live. (And yes, you can look for some of the imagery of Chef Himanshu the next time you’re at T1 at DXB — feel free to tag me or the restaurant.) Instagram

• A great profile on BOCA. W50B

• You had me at Four Seasons private plane x White Lotus. ✈️

• Why do we always have room for dessert? NPR

• Why not both? Wine Enthusiast

• Would love to see something like this in Dubai (maybe for a lower price point). Punch

• My inner elder millennial has a mighty need. Atari

• Forget the combination Pizza Hut and Taco Bell; let’s go to the Applebees x IHOP. Dexerto

• How historic sites transform into luxury hotels. Hotels Above Par

• Have you been to one of the 100 best coffee shops? (We’ve got one in the UAE).

• A few riffs on the Negroni. Food & Wine

• I want to think I’m a PX around town. Punch

• I would like to visit the Jellycat cafe. NYMag

• All aboard the Nutty Cruiser™? Blue Diamond

• Calling

  Matt Broderick
  and
  Liam Collens
  : why escargot is technically a seafood. The Takeout

• Six ways to maintain friendships. The Atlantic

• Yes, you can become a mustard sommelier. Taste of Home

• In defense of boxed wine. Wine Enthusiast

• Do I need some fancy powdered bone broth? Kroma Wellness

• Talk to me about dirty martini baked potatoes. Food & Wine

• Would you drink croissant gin? The Spirits Business

• Gen Z and ‘neostalgic’ flavors. Food Navigator

• How close is the paleo diet to what early humans actually ate? The Takeout

• How to design a gallery wall. Style by Emily Henderson

• Should I make Poppy a dog cake? Zhang Catherine

• Metal decor? Look in your nearest restaurant-supply shop. NY Mag

• NYC bodegas are now selling loose eggs. NBC New York

• How do hotels develop signature scents? Hotels Above Par

• Someone stole a bunch of cat figurines from Gordon Ramsay. The Guardian

• What to eat and drink to sleep better. NYT

• AI meal recipes are overrunning the internet. Defector

• Is it unhealthy to eat dinner in front of the TV? (Asking for a friend). The Takeout

• Not sure how to feel about this Bolognese martini. Instagram

• The state of date nights. Eater

• Some of the best hotel breakfasts. Saveur

Best dishes this month? A tough call! February had a lot of highlights. The whole experience at La Cantine beach club was just perfect, and, having been to two Takahisa collaborations this month, it’s difficult to narrow down favorites, but the herbal wagyu tartare really hit (although for name-dropping purposes, I will say it was a foodie dream to have Chef Alain Ducasse shave truffle onto my dish). Finally, an unexpected last-minute delight was the cabbage steak with pecorino espuma from Flor (I’m still thinking about it).

This weekend? Finally (!) getting to try Chef Gabriella’s food at Girl & the Goose. I cannot wait.

Next week? Out and about, and looking forward to popping to The Beam, recently opened by Chef Nick Alvis, and the next Takahisa collab!

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C.

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