Born in Toronto in the summer of 2012, a tavern with an impressive, old fashion bar and a concept of elevated casual cuisine featuring responsibly sourced meat, it was only a matter of time before Weslodge went international. Two years ago the model moved across the ocean, landing on the 68thfloor of one of the tallest hotels in the world. As it often happens, apart from the name, values and careful approach to sourcing people and ingredients, Weslodge in Dubai seems to surpass its predecessor, opening its door to savvy crowds with great effect.
Let’s be frank. This place is fancy. Fancier than most restaurants in DIFC (a financial district known for high-end establishments), Weslodge surprises with a minimalistic yet extravagant approach to design that whispers elegance and luxury. The sign on the door says “saloon” but it’s the only clear indication to categorize Weslodge this way. My first impression of royal hunting cabin quickly disappeared after a closer look at the soft sofas neatly arranged for the comfort of guests.
Warm spotlight works perfectly with rather classy walls presenting a combination of two solid paints: beige and dark green. The polished look is accented by a museum-like art collection arranged with a personable touch to create the illusion of home. The importance of detail is evident in the shining crystal glasses, exhibition of occasional eccentrics (skull wall decor, central spider chandeliers and a giant orchid on a red velour sofa).
What you see from the entrance is a long wooden bar with a reflective surface and many tempting tall bar stools. The simple décor is augmented with liqueurs, spirits and incredible bartender, Emilio. Emilio is not so simple either. With a proven record of success in mixology, an award wining cocktail menu and expressive jewellery, he is a real character and an attention magnet. Guests seat at the bar just for a chance to interact. Attracted to charismatic personalities, I couldn’t pass by without a chat and needless to say, I ended up with a cocktail in each hand and a secret recipe for homemade jalapeno jam.
Moving from the bar into the dimmed dining zone, I was stunned by the view. The whole of downtown Dubai was right in front of me sparkling in night beauty. The full moon rose over Burj Khalifa, softly reflecting in its mirrored panels. The traffic looked rather fun and easy going, pouring slowly from one street to another and changing colours from white to red as it turned. I was able to see all the way to the horizon and a bit beyond into the darkness of the never-ending sky. It was difficult to overt my gaze from this majestic scene. It was finally Riona who got my attention.
Born and raised in South Africa, Riona moved to Dubai a few years ago and is a Weslodge veteran. Apart from detailed knowledge of the dishes, Riona is a confident public speaker and keeps an eagle eye on her guests, ready to cheer with a joke or help with a recommendation. I was lucky to get both. While we studied the sharing menu, Riona suggested the following must-tries: Mediterranean sea bass ceviche with pickled watermelon, deep fried calamari with slices of crispy lemon and spicy chilly, roasted cauliflower with curry leaves resting on a bed of almond paste, and obviously the steak.
The food created by head chef Abdi was absolutely exceptional and was accented by fresh and often surprising ingredients. The watermelon in the ceviche was a simple touch that turned the originally Peruvian dish into an unknown delicious mystery. Sliced and deep fried lemon in the calamari made me wonder why it wasn’t an independent plate on its own. The steak, served with zesty green salsa and truffle butter, was all crunchy top and juicy middle. I was so blown away by the taste and the presentation that I insisted on meeting the chef. Luckily he made one of his usual rounds and I barely stopped myself from hugging him.
My evening ended up with Death by Chocolate (dessert), paired with a very unique cocktail based on peanut butter infused whiskey. I left full, happy and unsurprisingly craving more.
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