A review of a new steakhouse, Three Cuts. With a self-explanatory “concept”.

A staggering 95% of you voted for my new header-style format that I had proposed for my restaurant reviews, which brings great joy to the organisational freak in me.

Concept

Why kick off with concept? It’s now become de rigueur for every restaurant to boast about its so-called “concept.” A word I am also guilty of using time and time again. The FT’s restaurant critic Tim Hayward makes a sarcastic dig in this restaurant review here that warrants a giggle:

”Lita has a “concept”. A waiter popped over and asked me if it was the first time I’d been. When I said yes, he said he’d pop back in just a minute to explain The Concept. The Concept turned out to be “Broadly Italian/British ingredients/small plates/sharing courses”, which was perhaps not the paradigm shift I was hoping for. Ninety-eight times out of 100, it’s the same concept.”

Three Cuts is a new licensed steakhouse perched atop Rooftop West, Nakheel Mall. In a world where Google mapping is the norm, who cares whether it’s the west or east side of the rooftop? How does that help us with directions? Does anyone use their smart phone compass app, or even know they have one? Anyhow, digressing. We’ll come on to the challenges of this location a little later on.

I should have known by simply looking at the restaurant’s Instagram that a strapline of “FOOD. COMMUNITY. MUSIC” would guarantee a booming playlist, albeit a nostalgic one – especially given the upper case font. But they did reduce the volume upon my request. Another content-worthy discussion point to follow.

The restaurant’s name is a nod to the three steak cuts on the menu – striploin, tenderloin and ribeye. Cuts that are also incorporated into the t-bone and tomahawk. The waiter does not explain “the concept.” A good thing, in my book. It’s self-explanatory. The only time I don’t mind storytelling is for a tasting menu concept, and even then, the less said, the better, so I can enjoy my food whilst still warm. Unless it’s Gaggan’s 14-seater. Only then will I happily soak up both the storytelling…and the music.

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Related posts:

Beef cuts, cooking steak plus FooDiva’s top steakhouse picks in Dubai Would I return to Pan-Asian steakhouse Matagi? Frioul Bistro De Luxe – it’s all about the concept Where does Vaga draw the line between restaurant and nightlife concept? Cut by Wolfgang Puck – just another steakhouse, or something more?