Say hello to The Hide. A new meat restaurant headed up by Dubai’s hottest chef due to open in Jumeirah Al Qasr hotel this September.
The Hide brings a modern twist to the Dubai culinary scene and serves up a fresh take on American cuisine. The concept has been inspired by the coolest modern meateries in gastronomic capitals such as New York, Chicago and LA.
Fronted by renowned British chef Nick Cuadrado, recognised as one of the city’s most creative culinary artists, The Hide will be stamped with Cuadrado’s inventive style with the revival of forgotten steak cuts and premium quality ingredients.
“We wanted a restaurant to inspire and do something completely different. The Hide doesn’t offer a safe menu,” said The Hide Brand Chef Nick Cuadrado.
“We’ve taken trendy global foods and mixed them up. It’s a very chef-driven, seasonal concept and with Head Chef Brian Voelzing on board, we can shift the focus to the re-invention of the usual steak meals. Think of the classics but cooked in a completely different way.”
The meatery boasts an authentic, modern, rustic feel with stone, wood, slate and vintage glass, while the menu provides classic comfort food steeped in American culture and transformed with unique meatery twists.
The Hide will also be the only restaurant in Dubai to offer 54 grape beverages by the glass – the largest selection in the city. Using the modern Coravin method of extraction, bartenders insert a needle into the cork of a bottle to access the drink while protecting it from oxidation, meaning the finest beverages in town are now available by the glass.
Bringing back traditional butchery skills, the extensive menu focuses on slow roasting, confit (meat cooked very slowly in its own fat) and braising interesting cuts of quality meat and fish including a Salt Bush Lamb Rump and a Buttery Brioche Bun Lobster Roll.
The Hide’s exclusive super dry aged beef cabinet, central to the design of the restaurant, is set to be a huge hit showcasing a 12 bone of beef from the Spanish mountains. With an average weight of 1.2 kg, the Double Cut Loin Steak is aged for a minimum of 21 days and results in a tender concentrated beef flavour.
A meaty seafood selection, gourmet gratins, a range of sides and a dessert bar make up the eatery’s vast choice of dishes. Diners can also revel in the mixology creations available during meals and The Hide’s intimate, trendy bar area.
The Hide will open in September 2015 at Jumeirah Al Qasr hotel, Madinat Jumeirah.
Hero Dishes, with a story to tell:
• 250g Hanger steak with caramelized onions, roasted romaine and a fried duck egg
• Double cut loin steak on the bone from the dry aged cabinet with smoked confit garlic and Port shallots.
• D.I.Y rose veal tartar accompanied with an individualized spice grinder, Bloody Mary’s tonic and sourdough.
• The Hide “Manwich”- smoked brisket, Iberico beef topped with a double fried egg, cider mustard leaf and dill pickles on rye bread.
• OMG onion rings, confit duck, buttermilk Ranch
Location: Jumeirah Qasr hotel, Madinat Jumeirah
Opening date: September 2015
Times: Daily, 12.00pm to 11:30pm