After all the hype for this restaurant, we decided to try Meats and Bread firsthand. The eatery stands out on the street by being a noticeable color on the outside, setting it apart from the mostly dull boring colors nearby. So, the first impression was inviting and we were tempted to go inside. The interior feels cozy and the decoration creates a nice comfortable ambiance, but the fiery pit is what captured my attention the most. We were close enough to the fire to feel its warmth, and the smell coming from the open kitchen was very appetizing. It was definitely time to order. The waiter was very friendly, but it was disappointing when he had to ask the chef about the constituents of items on the menu several times. He did apologize and say that it was because he was new, yet it would have been much better had he been thoroughly trained beforehand (especially knowing the menu inside out). Anyway, without further ado, let us talk about the real reason we found ourselves here: the meat. We ordered a brisket tray and a specialty burger. The barbecue sauce coating the brisket was amazing; it was the right amount of everything and not overly sweet. However, the truffle taste in the accompanying truffled mac and cheese was not evident, which was a shame. As for the meat patty inside the burger, it was juicy and tasted very good, and the bun was surprisingly soft lending an element of lightness to the burger. The fries on the side were well-seasoned and addictive. On the whole, it was an enjoyable meal. Glancing at the dessert menu, no item was striking, so we opted to satisfy our sweet tooth elsewhere. We left Meats and bread feeling like true carnivorous cavemen after a hunt.
Not too far off from local is STAY by Yannick Alleno situated in a fancy hotel on the palm in Dubai. Although the dishes were straightforward when it came to ingredients, the presentation was dainty and appetizing. This time the dinner was a la carte as opposed to a set menu but I loved that we still got the element of surprise with amuse-bouches popping up in between the food we ordered. Our choices were on the fishy side and all was delicious, including the beautifully crafted crab salad.
When it was time for the dessert, it was a unique experience. The pastry chef was actually with us in the dining room and we could walk over to take a look at his sweets. We chose our desserts and returned to our seats; the chocolate souffle was freshly prepared on the spot. He also sent us little delicacies to savor and satisfy our sweet tooth. Another enjoyable experience to further enhance this dinner was when we were invited to see the chef and kitchen. We were even given a quince juice drink that he had been preparing through a complex process which he described to us. We really left the restaurant with elevated moods and although it might sound cheesy, the name STAY says it all.