Want classic food done well? You probably won't find it when you open the menu of any of the area's hottest fine dining restaurants.
Of course, this is not without reason. Many of the Bay Area's emerging chefs have made a name for themselves through innovation. For example, if you go to a top-ranked award-winning restaurant like Dubai-born concept restaurant Orfali Bros, Moonrise or Jun's, you'll find that their signature dishes are inspired by the classics, but all with a 'twist'. It has become.
While these creations are exciting and delicious, you can't help but wonder how well these talented chefs were able to prepare this dish using traditional methods.
That's exactly why Ariana's Persian Kitchen at Atlantis The Royale, a 2023 Michelin-rated restaurant, is something of a small miracle. Although there are some new creations, this is primarily haute cuisine defined by execution rather than invention. The ingredients are fresh and well sourced, and the preparation is careful. And ironically, in a country full of mid-range Iranian restaurants, tasting familiar dishes executed to such a high standard makes old tastes feel new again.
where to sit and what to expect
Iranian-American chef Ariana Bundy has long lived between San Francisco and Dubai, but so far UAE-based foodies have known her less as a restaurateur and more for her cookbooks and I only know about it from the media.
She began writing the book in 2002 after quitting her job as a pastry chef at the Mondrian Hotel in Los Angeles, where she had cooked for many celebrities and dignitaries, including Bill Clinton, Brad Pitt and Madonna.Her 2012 Cookbook/Memoir Hybrid Pomegranates and roses: a Persian family recipe It became a worldwide bestseller.
This book and her 2015 food and travel series are also titled Ariana's Persian Kitchen, served as the philosophical basis for the original restaurant concept, both in terms of physical space and cuisine. It's a stark contrast to Atlantis The Royal's other restaurants, which have a luxurious aesthetic befitting the hefty price tag.
Ariana's, on the other hand, is elegant yet with unique touches inspired by traditional Persian design, with hand-blown glass light fixtures and a combination of wood, glass and metal seating and tables. It exudes an unpretentious atmosphere. It's equally comfortable indoors or out, dressed up for a quiet weekend dinner or dressed up for a classy yet casual lunch.
menu
While there are some Ariana-specific creations, most of the time you'll see familiar dish names as you scan the menu, and you won't be disappointed in choosing them.
The list isn't that long, but it's not all hit or miss. For hot starters, the original sambuseh (Persian samosas), the eggplant dip kashke bademjung and mirza ghasemi, and the stuffed grape leaf dish dolme baji mo are all among the finest of their kind, priced between Dh50 and Dh100 each. It's between.
Prices for main dishes have skyrocketed, and while the rosewater sea bream (AED 195) adds an unexpected traditional flavor to the restaurant's signature dish, it's likely that you'll order it elsewhere because you're too used to it. Don't skip the same item with. The Kabab Kobideh (155 dirhams) is one of the best dishes I've ever tried, but this is a dish I've been eating probably once a month for about 15 years. For vegans, there's also an Impossible version for Dh145.
And if you want to add a touch of class to your meal, the 24K Gold Jeweled Rice is the perfect side for Dh65. Surprisingly, it doesn't cost a fortune like similarly oriented dishes in restaurants that use certain viral salts.
outstanding cuisine
Ariana Bundy started her journey into the world of desserts, so it's no surprise that her Wild Orchid Ice Cream Bastani Sonati is one of the true innovations here.
A twist on the classic Iranian dessert that was popular 100 years ago, this fragrant homemade ice cream is made with rosewater, saffron, and silvery pistachios, all sandwiched between rice wafers.
The secret ingredient is in the name. Wild orchid roots give the ice cream a chewier texture than you'd expect from ice cream.
Chatting with the chef
Bundy inherited his love of cooking from his restaurateur father, who ran an innovative French fine dining restaurant in pre-revolutionary Iran and later opened a similar concept in Beverly Hills when his family moved. It opened.
Equally influential are her grandparents, who grew fruits and vegetables and raised animals on Iranian soil.
Bundy says The National: “Growing up, I experienced true farm-to-table parenting. I would often see large wooden boxes of grapes arrive at my house and immediately wash them and put them on the table.
“My cooking style is to use clean and natural ingredients. We not only source a variety of raw materials from Iran, but also prioritize high quality natural products. All ingredients and cooking methods are Selected to align with our commitment to a healthy, natural dining experience.
“For example, bread is fermented for 72 hours. Nuts are also soaked for 24 hours and then dehydrated at slow temperatures to break down the enzymes and make them easier to digest. The same goes for rice imported from the country,” she says.
Pricing and contact information
Starters range from AED 50 to AED 85, and mains range from AED 120 to AED 325. The restaurant is open daily from noon to 3pm and from 6pm to 11pm. For reservations please call 04 426 2500.
This review was done at the invitation of the restaurant
Updated: April 26, 2024, 6:02 p.m.
