Our dinner this autumn took place at The Maine Street Eatery in the Studio One Hotel, Studio City. A “cousin” of the original, award-winning Maine Oyster Bar & Grill in the Jumeirah Beach Residence, it is the newest member of this growing family of “New England” themed brasseries.

 “TARTARE BAR” RECEPTION

Tuna tartare
avocado, soy ginger dressing, served in wonton cups

Josephine oysters
lemongrass mignonette

Steak tartare
fried artichoke chips, potato bark
Prosecco DOC - Alberto Nani, Veneto, Italy

FLATBREADS

Fresh anchovies
Castelvetrano olives, sweet pepper, basil

Chanterelle mushroom, truffle
Fontina, black truffle, fresh oregano

Artichoke, Padrón pepper
ricotta, pesto, zucchini, rucola

MENU

Maryland crab cake
blue crab, tarragon tartare sauce, crispy vermicelli
Seresin Estate Sauvignon Blanc
Marlborough, New Zealand

Pan-seared veal sweetbreads
morels in foie gras butter, truffled cauliflower purée
La Crema Pinot Noir
Sonoma Coast, California

Grilled Wagyu rib-eye
400 day grain fed Australian beef
sherry bone marrow luge, dauphinoise potatoes
green bean almandine, roasted oregano potatoes
peppercorn, Béarnaise sauce
Charles Smith Cabernet Sauvignon
Columbia Valley, USA

Broken chocolate souffle
dark chocolate mousse, cocoa nibs
dulce de leche ice cream
Emilio Lustau Pedro Ximénez Sherry
Solera Reserva San Emilio

The canapes were delicious. The highlight was the Wagyu rib-eye with bone marrow which was succulent and mouth-watering.

With a fully-packed floor, the kitchen and service teams seamlessly coped with the crowd and delivered a very successful and memorable event.

It was another splendid evening organized by the team at Maine. Everyone enjoyed the excellent food and carefully selected wine pairing.

Special thanks to:
Joey Gazal, Managing Partner
Endri Kosturi, Operations Director
Saradhi Dakara, Exec Chef
Chef Vikas Kumar, Head Chef Maine Eatery
Antonio ‘Tony’ D’Arpo, Floor Manager

With best culinary regards

Ahmed El Agouza
Chargé de Presse