Alright so, you’ve got to admit that DIFC’s on steroids when it comes to new restaurants launching within a blink of an eye. Some succeed and do brilliantly for themselves and others, not so much. Which brings us to the realization that the best and ONLY the best will be able to survive and excel in this gastronomical jungle we all fondly refer to as – Dubai International Financial Centre.
When one hears about a restaurant at DIFC, there’s always this preconceived notion of it being extravagant and expensive that runs along the minds of most people in Dubai. Luckily for all of us, Bazxar is here to prove otherwise.
If you’re an avid Social Media junkie from Dubai, you would already be aware of the hype that’s centered around Bazxar – the latest hotspot in DIFC that’s paving its way to becoming one of the best restaurants in the region. We at WhereMyFoodAt, succumbed to the hype and decided to try it out for ourselves.
The restaurant is split in two sections – the casual area and the fine dining area. Although situated in the same restaurant, both the areas are very distinctive and unique on their own in terms of decor and vibe. The casual area which also has a bar boasts high walls with graffiti art painted all over it, quirky furnishing and dimly set lighting. The vibe is vivacious and buzzing with guests. The fine dining area one the other hand protrudes a very relaxed and calm vibe that’s spacious with elegant decor and furnishing. Talk about a major contrast. The restaurant has four kitchens, three of which are in the casual area (Meat District Kitchen, Wox Kitchen and Mediterranean Kitchen) and one in the fine dining area (Dining Room Kitchen). We decided to sit in the fine dining section.
We started our meal with a few starters, some of the signatures at Bazxar that were recommended by our kind server. We began with a Beef Carpaccio served with pecorino and rocket and drizzled with reduced sherry vinegar. The presentation was simple, and all the elements in this dish seemed to sync well with each other. The sherry vinegar worked wonders for this dish adding a nice sweet and zingy flavor to the carpaccio. We were rather intrigued when we read “Foie Gras PB&J” on the menu and ordered a portion of it instantly. The dish definitely impressed us. Served with roasted peanuts, crisped bread and dried fig jam, this dish provides a burst of flavors and textures. We loved how beautifully the foie gras was cooked, tasting lusciously soft and smooth. We also loved the slightly tart yet sweet flavor aided by the fig jam that cut through the richness of the foie gras.
Next, we tried the Chicken “Lollipops” that were (to simply put it) TO-DIE-FOR. We loved the barbecue mojo sauce that seemed to be derived from the Cuban cuisine. It had a wonderful punch of flavor as we bit into it and we just couldn’t seem to stop. Fun fact – the wings are also topped with green tea salt that adds a whole new dimension of flavors to the lollipops. Next, we had the Grilled Endives salad with hazelnuts, capers and tobiko (flying fish roe) mayonnaise. The salad had a nice crunch to it, and the heat from the tobiko mayonnaise was relatively mild yet delicious. The endives were extremely crunchy, grilled to perfection and tasted delicious!
For our mains, we ordered the Blackmore “Picanha” from the wood-fire section of the menu. Picanha, which is a cut of beef that’s popular in Brazil, is derived from the rump-cap or rump cover. The meat was unbelievably tender and cooked to perfection. The meat is served with an Anticucho sauce which is hot and spicy Peruvian sauce that’s got a vibrant red color (and is also vibrant in flavor). When we were served this dish we thought we would require extra sauce since the meat looked bland. But one morsel of it and we were proved wrong. The anticucho sauce wasn’t even necessary but we’re sure it will be greatly appreciated by those who love heat. Our second main dish was the Branzino (also known as European Sea Bass) cooked in a Josper oven. The fish was flaky and tender and presented in a very rustic yet attractive manner. We loved the Puttanesca sauce (Italian sauce that literally translates to “in the style of prostitutes” due to its pungent flavors). Surprisingly enough, the strong flavors from the sauce didn’t overpower the hero of the dish – the branzino.
Finally, it was time for dessert. We ordered the “Flowers and Clouds” from the fine dining menu since that’s the name that intrigued us the most. The dish is centered around a lavender sherbet with eight to nine other components complementing it. In particular, we loved the lemon curd, the crunchy meringue and the orange jelly. The flavors and textures went remarkably well and we had no difficulty devouring this dessert within seconds. The presentation was immaculate, with dry ice magically flowing from the center of the dessert.
We also tried the OMG Skillet Cookie which is basically a freshly baked chocolate chip cookie topped with vanilla ice cream and hot fudge. Although this dessert is very indulgent and looks sinfully delicious, the taste didn’t match the presentation. Although the cookie was gooey in the center, we would’ve liked the crust to have been a bit more crisp. Nevertheless, it tasted good. We ordered the Frea-X-Shake as well, filled with crunchy kitkat, pretzels and nutella ice cream. The milkshake was smooth and not too thick. Not one of the best freakshakes we’ve had but definitely worth a try.
Address & Contact Details:
Gate Precinct, Building 4
(From the Fine Dining Section)
Beef Carpacio – Dhs 58
Foie Gras PB&J – Dhs 67
Chicken “Lollipops” – Dhs 48
Grilled Endives – Dhs 48
Blackmore “Picanha” – Dhs 142
Branzino from the Josper – Dhs 98
Flowers and Clouds – Dhs 62
(From the Casual Section)
OMG Skillet Cookie – Dhs 45
Nutella Frea-X-Shake – Dhs 40
PS: Note that once you’re seated at the fine dining section, you cannot order items from the casual menu. We were offered the skillet cookie and freakshake since we specially requested it for review purposes.