This new steakhouse is a cut above the rest.
Carnivores, a new homegrown meat emporium has opened on the West Rooftop of Nakheel Mall. Specialising in meat, glorious meat, Three Cuts Steakhouse has been created by the father and son duo, Joe and Jason Bassili. And, as the name suggests, it specialises in three cuts of beef.
The sophisticated steakhouse oozes old-world glamour. Diners can choose from comfortable gold-trimmed booths surrounded by pretty plants and bountiful blooms in an Art Deco environment of deep browns and emerald greens. Elaborate artworks from Christopher Cuseo line the walls, offering blended forms that could be gentleman’s pocket squares or something much more avant-garde.
The bar offers a warm and welcoming space for a pre- or post-dinner tipple, and serves crafted cocktails against a backdrop of stained glass, soaring ceilings and a soundtrack spanning funk and soul. Plus, there is a separate speakeasy tucked away at the back, which includes a disco-inspired décor and a resident DJ spinning the tunes until 3am.
If you struggle with long menus, you’ll be pleased to hear that Three Cuts keeps things simple yet sophisticated. The one-page menu takes you back to basics, and offers sirloin, tenderloin and ribeye. Plus, the raw selection offers oysters, carpaccio, salmon tartare and more.
Three Cuts Steakhouse prepares its produce on a three-meter grill where oak, olive, and compressed charcoal (or a blend of all three) are used to impart a smokey char to the beef. If you’re lucky, you may get a glimpse at the flames, as the kitchen is literally framed within a chunky gold picture frame, displaying the culinary artistry.
With a focus on high-quality ingredients, Three Cuts result offers a relaxed yet refined dining experience. From the Light Smoked Salmon Carpaccio (AED 75), which is a pretty plate of salmon slither topped with dill sour cream, pickled shallots and dill oil that is a splendid showcase for the premium smoked salmon from Le Fumoir By Bassili, which is also owned by the father-son duo behind the restaurant. The salmon boasts a rich, buttery flavour, while the subtle peppery notes from the dill add complexity that cuts through the richness of the salmon. Elsewhere, the robust and flavourful Beef Tartare (AED 104) is mixed with horseradish to add an injection of heat to the soft, almost spreadable chopped beef.
At Three Cuts, each meaty morsel is carefully chosen and priced competitively with steaks ranging from AED 175 to AED 325. We gleefully tuck into the tempting Black Angus Australian MB2+ Tenderloin (AED 245) which with little intramuscular fat, results in an incredibly tender cut. Served with a rich and alluring Red Wine Sauce (AED 20) the marvellous meat is paired a whipped Mashed Potato (AED 30). Aside from the steaks, the Three Cuts menu also offers Charred Chicken Breast, Grilled Prawns, Mushroom Risotto And Salt Crust Royal Seabream.
Dessert options includes the Golden Chocolate Mousse, which is a super-sized take on a Ferrero Rocher and a decadent dish. The Sticky Toffee Pudding (AED 55) had the FACT team in awe. Served with caramel sauce and custard cream, the sweet sponge soaks up the sauces and offers a marvellous mouthful.
Sophisticated steakhouses are currently all the rage in Dubai, from Beefbar and Leña to the newly-opened RARE in City Walk. Three Cuts Steakhouse stands out as a swanky steakhouse anchored around enthusiastic service and accessible pricing. Showcasing “the art of lazy elegance”, it’s an inviting space where dress codes are discarded and replaced with a sense of fun.
At Three Cuts, good things certainly come in threes.
GO: Follow @threecutsdxb on Instagram for more information.
