Those not aware of present circumstances could be overlooked for mixing up Caramel for a confectioner gaining practical experience in desserts produced using liquid sugar. I had comparative plans until I arrived at their swanky gallery level restaurant and parlor in DIFC’s building 3 on a late Sunday evening.
Their faintly lit goliath saucer-like lights don’t surpass the sublime evening air of the restaurant and candles on every table give the trappings to an immaculate silhouetted supper. In the event that the swarm on that weeknight was anything to pass via, Caramel is substantially more than the cool joint.
Casual yet advanced, it showed up the ideal contemporary American restaurant with a global touch and containers of class, as we soon affirmed.
Welcome mocktails
Having simply sat, our lady conveyed their mark mocktails (Dh40): Caramel Colada – a mix of crisp pineapple juice with true lumps of the soil grown foods, coconut syrup and lime foamed with twofold cream; and Guns N’ Roses – a sweet drink of lychee juice, rose heartfelt, new strawberries and lemon juice. A rock fan okay, I favored the recent for its syrupy smoothness and reviving taste.
A quartet of lobsters and barbecued mango tacos (Dh100) was our first food landing. Adequately a finger food, the frosty manicured meat – delicate and delightful – wrapped in fresh tacos, tasted extraordinary with the avocado cream and cilantro dip. An outlandish Black Cod Miso (Dh100) was next on the rundown. Warm and delectable, the cod – coated in miso, marinated for five to six days and wrapped in Bibb (or Boston) lettuce, was an alternate delicacy. Their mark Chicken Lollipops (Dh80) made bison style, threw in a hot ‘Straight to the point’s hot’ sauce, and presented with bleu cheddar made for a flawless Americanisation of a world excellent. The delicate meat that fell off the bones in one nibble updated the starter from great to exceptional.
Then again, what truly shone among starters was their humble Crispy Eggplant (Dh75). Threw in Hoisin (or Chinese grill) sauce, the daintily battered dices of my most loved vegetable basically tasted other-common. This was a recommendation from the restaurant’s Cypriot director, Xenios Voniatis, and for good measure. Eggplant (particularly in moussakas) remains a most loved among Greeks and Greek-talking Cypriots and this one is an unquestionable requirement strive for all vegans – Greek or generally.
Very nearly full to the overflow, we chose the Seared Chilean Sea Bass (Dh150) and Petite Kobe Sliders (Dh120) for mains. Full stamps for the abnormally extensive white lump of the skillet burned fish served on a bunk of rock shrimp risotto and completed with shellfish juices. The fresh top layer of brilliant heat made it overwhelming.
A monstrous burger fan, I likewise adored the three smaller than normal burgers (or “sliders” as Americans call them). The patties made of most astounding quality Kobe hamburger (well done) and finished with matured cheddar, tomatoes and pickles on new brioche buns were mouth-watering. The caramelized onions had all the effect.
It was at long last time to round off with their Chocolate Fondant (Dh49). A chocolate cake with a fluid focus presented with flavorful cappuccino dessert; the end couldn’t have been all the more fitting.