This is not my first visit to ROW on 45. Last time, I sat with a small group for a preview dinner before the restaurant opened to the public, hosted by chef Jason Atherton and the Marriott’s PR army.

A 1,30...

a month ago

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Taqueria Freedah, Dubai restaurant review. “It runs both hot and cold.”

I can’t stop looking at the soft-serve machine.

I sit before a clay-red counter, the machine at its far edge, while three chefs pound avocados into guacamole, flip tortillas across a plancha, and disappear into the choreography of one of D...

a month ago

source

Amused Bouche 007

Welcome to Amused Bouche, a monthly round-up of bite-sized musings on the things that caught my eye, crossed my path or got a bit between my teeth.

Subscribe now

Crossing 500 subscriptions.

Before going further, a quick thank...

a month ago

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Something for the Weekend: The Long Dark Summer

I glance down at my car thermostat while driving to work, and it confirms what I can already feel. It is 42 degrees Celsius outside and climbing.

I just dropped my son off at nursery, where his little legs ambled the short distance betwee...

2 months ago

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Authors

The writers behind this newsletter.

Liam Collens

Co-author of The Rise of Indian Food: Recipes Reimagined by Trèsind Studio. Dubai-based writer all about food, dining culture and culinary experiences, for good or for bad. @itsliamcollens | eatgosee.com

Courtney Brandt

Comms at Tresind Studio. \ud83c\udf1f\ud83c\udf1f\ud83c\udf1f Food writer. Culinary consultant. Content creator. Moderator. Panelist. \ud83d\udce9 [email protected] • linktr.ee/atozaatar

Pallavi Sangtani

Culinary Travel | Books | Tech | Food

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