Caramel,DIFC
The glitz and glamour of Las Vegas arrived in the Middle East this year, in the shape of renowned US restaurant brand Caramel, managed by The Light Group.
Jim Moaddab, director of operations for the group in Dubai, comments: “Caramel provides patrons with a young and sophisticated contemporary American restaurant, perfect for a quick bite or business lunch. Then by night it transforms into an exciting and energetic ultra-lounge serving flavourful and decadent plates, and offering a full-service bar; ideal for unwinding.”
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Moaddab believe the outlet’s location at DIFC — “and the progressive nature of the brand” — will secure its appeal within the busy market. “We offer something a bit different,” he insists.
Discussing the menu, executive chef for The Light Group, Brian Massie, explains he wanted to create “a light fare, tapas style menu that’s conducive to its surroundings”.
“We want to be the first in Dubai to introduce trendy, fresh, innovative food,” he says. However Massie admits the region’s suppliers have raised challenges in this department.
“In the US, we’re used to vendors with years of experience, and the vast availability of many products — so if my vendor doesn’t have something, 100 other vendors will be able to get it to me in five minutes,” he explains, adding that this is not necessarily the case in the Middle East.
But Massie is not prepared to expect less. “The Dubai way isn’t always the right way, even if it is the answer you get from all the vendors; you need to set ground rules and explain your expectations, then live by those ideals,” he says.
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