NY Restaurant Week @ The Anvil Rooms

NY Restaurant Week @ The Anvil Rooms

Qatar Living
By Qatar Living
Having to wait for more than half a year till restaurant week hit town again, the reception this time round was highly anticipated.

We decided to make a night of it. A double date to be more exact. So my traveller friend, Miss Q&M and I dragged the husbands along for a night of great wine, stimulating conversation and fabulous food.

Since timings for the Restaurant Week menu starts a little earlier, we were at our table by 6pm. Eagerly catching up over summer vacation stories, we ordered our first round of drinks.

Since it was technically still cocktail hour, I felt a little dangerous and ordered a Delmonico. A concoction of gin, brandy, martini rosso and martini dry - shaken with ice and served nice and chilled.

Delmonico cocktail

It was rather easy to drink and it had a little bit of a herbal tea flavor to it because of the martini rosso. We each studied the menu methodically and most of us decided on almost the same choices. Both the husband and I wanted the same starter and main so I decided to switch it up. We both wanted the salmon to start with, followed by the beef cheek.

So I settled for the beets instead and the strip steak to follow. The salt baked beets is a return contender due to its very popular reception the last time restaurant week was in progress.

 Salt Baked New Season Beets, Goat's Cheese, Horseradish, Tarragon

The dish was visually stunning, with both red and yellows beets. It was simple yet powerful flavors, put together. If you like sweet and salty flavor profiles, this is what you want. Each of those flavors stood out yet mingled quite effortlessly together and I totally loved it. I can see why they brought it back.

I had a glass of the 2013 Chenin Blanc paired with my beets. A lovely sweet-ish wine with gentle tannins and a slight acidity. Really nice. And they've also added a few more wine selections to their list since the last time I was there over a month ago.

Both my husband and Miss Q&M got the salmon to start, and that was a picture so lovely, one would try to eat it as slow as possible just to lengthen the experience.

Butter Poached Salmon, Wilted Baby Gem, Green Peas, Asparagus Velouté

The asparagus velouté is poured over the salmon only when the dish is placed in front of you. I got to taste a forkful of salmon and it literally melted in my mouth. The asparagus velouté was seriously tasty as well and it worked wonders for the dish. My husband admitted to me later that he wanted to lick the plate clean. Well, there's a compliment any restaurant would want to hear.

Miss Q&M's hubby chose the chicken and vegetable terrine which he said was the best thing he ate all night. And that's saying a lot as the mains were pretty fantastic in their own right. It was a good looking dish, with chunky vegetables sitting pretty in their gelatinous mould of meat, herbs and spices.

Chicken and Summer Vegetable Terrine, Wholegrain Mayonnaise, Toasted Sourdough

Three of us with the exception of myself, got the beef cheek which came highly recommended. I'm pretty sure it was cooked in a sous-vide before being braised as the meat was so very tender, it melts as your fork plunges into it. The apple and beetroot coleslaw was quite an ingenious pairing. Crunchy, sweet and tangy, it gave body to the overall experience and added texture to the dish.

 Slow Cooked Beef Cheek, Apple and Beetroot Slaw

I chose the New York Striploin, done medium. I know that it's preferable to enjoy a good steak medium rare, but I like my meat a little more pink than red. 

 8 oz New York Striploin, Brown Butter Hollandaise with a 2012 Cabernet Sauvignon Robert Mondavi That brown butter Hollandaise was simply sublime with my meat. I've said this before, each steak at The Anvil Rooms is always seasoned so perfectly that you would never need to add a pinch of salt or pepper. A marvelous steak like this, is the reason I could never be a full time vegetarian. My life would lose any real meaning. The Robert Mondavi Cabernet is one of my favorite wines served at the restaurant. It's such an easy wine to drink and it just goes perfectly with most of the meat/steaks showcased at the restaurant. A classic Napa Valley Cabernet Sauvignon, with a bouquet of berries and dried herbs and rich concentrated spicy notes with a touch of sweetness.  Each of the meat dishes come with a selection of sides as well.   

House Fries, Wilted Spinach in Butter and a fresh House Salad

For dessert, the cheesecake was the more popular choice with three of us ordering it.

Vanilla Cheesecake, Strawberry Ice Cream, Macerated Strawberries

Beautifully prepared and sinfully good, it was well loved by every person who had it placed in front of them.
I already had my eye on the key lime pie since I snagged the menu a month ago. But unfortunately the pie crust that night was overdone and quite difficult to cut into.

The filling and meringue were gorgeous though and so was the ice cream. I refuse to give up on it and definitely want to go back before August 15 just for that pie. And to also give me another chance to sample other choices on menu.

 Key Lime Pie, Honey Ice Cream

Because at only QR91 for lunch and QR138 for dinner for a three course meal, that's an absolute steal in Doha. If you love good food for great value, you wouldn't want to miss Restaurant Week.

Ongoing from July 21st till August 15 2015, call or email The Anvil Rooms to make your booking as soon as you can. Situated on the 28th Floor in Tornado Tower, contact them at +974 44990685 or reservations‎@theanvilrooms.qa. You can also find them on Twitter, Facebook and Instagram. Don't miss it!

In collaboration with www.questandmark.com

Read more reviews on - www.storehouse.co/panzyeats

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