I had a phase (and by phase I mean 18 months) at university when I became a vegetarian. I’m not sure what prompted it, seemed like the thing to do at the time.
Like wearing Doc Martins and raging against “The Man”.
One day, about 18 months in, I decided to start eating chicken again. Then the floodgates opened and I have been making up for that 18 month lapse for the last 25 years.
I love a good steak and especially love a good steakhouse, there is something about their warm, clubby environment, their comfy chairs and the proliferation of onion rings that make me very, very happy.
This brings me to The Anvil Rooms, a newish restaurant located on the 28th floor of the architectural wonder that is Tornado Tower.
This review is based on two recent visits to the restaurant – lunch and dinner – both times I had a chance to sample a range of offerings on the menu.
The room itself is what I love, rich, warm and “clubby” as I said earlier. The only thing that would make it better was if it revolved – but that’s my 1980s mentality.
The Anvil Rooms is the quintessential American style steakhouse and the starters reflect this.
The chopped salad was a riot of colors, flavors and textures. Meanwhile the salt baked beetroot with goat cheese hit my cheese sweet spot.
A detour of the US comfort food route was the oxcheek tortellini with a dashi broth. The pasta was silky and the broth delicate.
As you would expect, the steaks are the stars here. More specifically, the USDA and other American steaks. I have always been a bit of s snob about Us beef, preferring my familiar flavors of my Australian homeland. This restaurant has changed my view.
On both occasions I indulged in the steak as did my dining companions.
The USDA meat is delightfully tender and juicy with a buttery flavor. Of all the beef produced in the US, less than two percent is certified as USDA Prime. Typically you will not find USDA Prime in the supermarkets since its limited supply, especially in Doha.
The massive prime ribeye beat me – I managed to finish only half of it. cooked medium rare as requested, the flavor did not disappoint.
The sides ranged from carrots to delightfully decadent lobster mashed potato. If it’s not on the menu, ask for it, worth the calories.
Desserts meanwhile, head well and truly into the US heartland. Pecan pie, cheese cake and a little detour to Italy for a tiramisu.
As a non-dessert person, the cheesecake was a logical choice for me and it was a work of art.
Service is warm, knowledgeable and impeccable. The views are exceptional day and night and in a first for Doha, you can have a sneaky glass of wine with dinner, ably assisted by the sommelier.
Thought and care has been put into the decor, influenced by a traditional blacksmith’s forge. The flatware and napkin rings are hand made by a blacksmith, the chairs big and comfy so you can settle in for a long lunch or a lingering dinner.
Verdict: Exceptional steaks and service in one of the best locations in Doha. Glad I am no longer a vegetarian.
The details:
What: The Anvil Rooms
Where: 28th Floor, Tornado Tower,
West Bay, Doha, Qatar
How: +974 44990685
http://www.theanvilrooms.qa
When Sunday – Thursday
Lunch 12pm – 3pm
Dinner 5:30pm – 10pm
Friday & Saturday
Lunch 12pm – 3pm
Dinner 7pm – 11pm
