Simply Abu Dhabi Magazine XVII

9 3 S I M P LY A B U DH A B I What is unique about the restaurant? CUT is the only steak house in Dubai to have A5 BMS 10+ Japanese Wagyu. The meat is incredibly tender and we cook it to your perfection. Name three basic ingredients we would always find in your kitchen. Salt and pepper, sugar, butter. How do the front-of-house and back-of-house support each other? By effectively communicating with one another. In the end, we’re one team with the same goal. To be successful in achieving the best service, we must have a close enough relationship where all voices are heard. Biggest challenges you face in the kitchen and the restaurant? The biggest challenge is ensuring consistency in keeping up with fluctuating trends and preferences. We always reach for perfection without coming across as pretentious. CUT offers luxury to its guests every step of the way, from the moment they step into the restaurant to the moment they depart; leaving them with an overall spectacular dining experience. Are there any culinary trends you’re seeing across the world that you integrate into your own menu? We try to stay seasonal and innovative through our culinary concepts and service. We provide a full visitor experience, which is highlighted by the contemporary design of the restaurant and our exquisitely prepared dishes. We always ensure that guests are completely satisfied with their CUT journey. In addition to this it is imperative to integrate new trends to the cuisines we offer. New York Sirloin Bone in Rib Eye