When it comes to restaurants, The Forge at the Ritz-Carlton Abu Dhabi really does have the edge – on everything from the seamless service to the razor sharp French knives and exceptional melt-in-the-mouth steaks.
From the moment you walk in, the clean lines of the restaurant in rich red and taupe and the clever sectioning create a modern yet intimate dining experience, enhanced by the attentive and personalised service.
Our highly knowledgeable South African Sommelier swiftly guides us through the restaurant’s extensive cellar on an iPad list, suggesting perfect matches to complement our food.
As we pour over the menu whilst devouring warm, crusty bread and salted butter, it is clear that this restaurant takes its steaks very seriously indeed, with an extensive range of cuts from different countries and breeds. After helpful advice, we decide to try Kobe beef for the first time and wait in excited anticipation.
My partner’s seared duck foie gras with chocolate brioche and raspberry thyme jelly is full of decadent flavours, and both our starters are balanced beautifully by the Sommelier’s impeccable pairing.
Continuing the personalised experience, we are presented with an elegant selection of knives from the Forge de Laguiole in France to choose from, with handles such as juniper wood and cow horn. It is from the knife-making process of forging that the restaurant derives its name.
Our steaks arrive – the highly revered Australian Master Kobe beef, a Japanese breed which enjoys massages and listening to music! With such a relaxed lifestyle and the expert skill of our Argentinean chef, it’s no wonder that the meat is so tender, our knives simply glide through the delicious and perfectly cooked steaks as if they were butter.
Our chosen Béarnaise and wild mushroom sauces complement them wonderfully, and our sides of sautéed mushrooms, garlic butter green beans and duck fat roasted potatoes are simply delicious.
Despite feeling utterly satisfied by our sensational steaks, we can’t resist dessert and indulge in a creamily smooth New York style cheesecake and a rich dark chocolate soufflé with vanilla ice cream, the soufflé so sublime it deserves an award.
With such excellent service, exceptional food and so many succulent steaks on the menu, we are already planning our next trip to The Forge, so Chefs – start sharpening those knives!