Let’s get one thing straight: It’s pronounced bazaar – like a marketplace. But instead of alleyways of souvenir stalls, Bazxar claims it’s a food market and is considered one of the best restaurants in DIFC.
Well, a food-market- restaurant-wine- bar to be precise. Whatever that means.
Despite its catch-all tagaline, Bazxar has certainly managed to break up its DIFC space into four individuals areas: a bar, a Vietnamese casual hangout, a deli and a dining room. The last one features canary yellow booths, marble tablestops, 3D artwork and a huge olive tree centerpiece stangely, it works.
Peel your eyes away from the surroundings and you’ll find a really appealing menu with not only foods Dubai locals love, but also dishes spanning the culinary globe. There are Asian cold noodle dishes, Italian orzo risotto, glacier sea bass and New York strip loin. You will find some of the best food in Dubai right here.
What to expect at Bazxar
The pull-apart bread with Neal’s yard cheddar Dhs58 looked like a humble entrée but turned into a standout moment of 2016. Why? Because of the accompanying pot of chicken skin butter. Just one whiff of the contents of that handsome porcelain vessel was like chowing down on a traditional
English roast dinner. Equally delicious was the foie gras pb&j Dhs67, which arrived stacked on top of crisped bread and topped with roasted peanuts and dried fig jam. The combination of tich, sweet and crunchy was achieved to perfection.
The branzino from the charcoal-fired grill Dhs98 was monstrous butterflied sea bass that tasted great with spoonfuls of puttanesca- a southern Italian blend of tomatoes, olive oil, anchovies, olives, capers and garlic on-the- bone Dhs160, served on a chopping board, was disappointingly chewy and the side slug of crispy fat was far from appealing.
As interesting as the savoury dishes were, the flowers and clouds (Dhs62)dessert with lavender sherbet is the thing you’ll be talking about on the way home but perhaps not for the right reasons. Resembling a Christmas snow scene covered in a cloudy fog, the over-the- top dessert is better suited to your Instafeed than feeding you – it was far too heavy on the lavender.
Much like a traditional bazaar, there are duds and there are diamonds at this restaurant. But there are enough hidden gems on the menu to encourage us to explore a bit more.