The Dry Age Boutique will replicate the experience of visiting an exclusive designer outlet.
Until now, consumers in the region have had minimal access to dry aged meats outside of steakhouses. Enter The Dry Age Boutique!
A far cry from a typical butcher shop, visitors to the boutique, will be greeted by the concept’s centrepiece, a record-breaking 8-metre-wide, triple glazed, Italian-crafted glass cold room where the latest collection of carefully sourced dry aged primal cuts will be displayed. The true definition of a showcase, the window will be curated and use state-of-the-art laser technology to mark special occasions throughout the year.
Once inside, guests will be assigned to an associate and served a selection of samples grilled to order by the Boutique’s in-house chef. Once a selection has been made, the high-grade cuts of dry aged beef, lamb, duck or even fish will be boxed and bagged in luxury packaging before being presented on the other side of the counter.
The Dry Age Boutique is the brainchild of Mirco Beutler, a hospitality professional with more than 12 years of international and regional food and beverage experience. Known to industry insiders as “The Dry Ager Guy”, Mirco has supplied dry aged meats and dry ageing technology to fine dining restaurants, including New York City’s iconic Delmonico’s and Reserve Cut on Wall Street.
Speaking about what guests can expect from the concept, Mirco said: “This will be the most luxurious and unique dry aged meat boutique in the world. We’ll take you on a culinary journey through various proteins dry aged from 28 to 100 Days and beyond. The varied selection includes cuts such as Cowboy Steak and the signature T-Bone and Porterhouse, but that’s not all, The Dry Age Boutique will also stock whole lamb and locally raised camel ouzi. We’ll also have dry aged duck and fish. This will allow us to cater to a wide range of real food lovers.”
Dry aged meats might be considered an extravagance but, according to The Dry Ager Guy, it’s actually a more sustainable way of eating. He explained: “If you’re trying to eat less meat, you should be eating the highest quality meat available and, if you’re on a high protein diet, the intramuscular fat and marbling found in our dry aged meats contain more beneficial fatty acids.”
Another standout feature of the Boutique is The Tasting Room, where guests can select bespoke dry aged cuts for celebrations such as weddings or exclusive private events. The space will also host culinary experiences and serve as an educational space.
The Dry Age Boutique will open at Wafi Mall, opposite Sofitel Dubai The Obelisk in January 2021.
GO: Visit .instagram.com/dryagergcc for more information.
