REVIEW: The Hide
Fronted by renowned British chef Nick Cuadrado, The Hide is the latest haven for carnivores to open in Dubai. Located in Jumeirah Al Qasr hotel, it is inspired by the best modern meateries in gastronomic centres in the US such as New York, Chicago and Los Angeles.
The focal point is Cuadrado’s inventive style – championing a revival of forgotten steak cuts and premium quality ingredients. 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 restaurant is hoping to bring back traditional butchery skills and 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. The best examples of this are, perhaps, the salt bush lamb rump and a buttery brioche bun lobster roll. The “DIY” rose veal tartar accompanied with an individualised spice grinder and sourdough is another dish that embodies the venue’s philosophy.
The Hide’s exclusive super dry aged beef cabinet, central to the design of the restaurant, showcases a 12 bone of beef from the Spanish mountains. With an average weight of 1.2kg, 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, hip bar area.
Where: The Hide, Jumeirah Qasr Hotel, Madinat Jumeirah, Dubai
Contact: +9714 432 3232, www.jumeirah.com