Dear readers, I apologize for being so slow in updating this blog in recent months – thank you for your messages and patience. This blog is where it all began and yes, sometimes the newer, more shiny platforms are easier to update. But in the words of Gossip Girl, we’re baaaaack, with some October recommendations.
Meanwhile, my Rachel Recommends Google Map is going gangbusters and has all my up-to-date recommendations all in one spot! It’s updated weekly and encompasses the full range of Doha’s restaurant and cafe scene – from Michelin moments through to pocket friendly faves.
And onto October…
GAIA
GAIA by the larger than life Chef Izu Ani is in the enviable position of having a dedicated fan base, that ensures nearly every night each table, even the large group ones, turn over at least once. It’s easy to be skeptical about a place this popular, but GAIA nips that in the bud. The food is simple, Greek influenced and seafood heavy.
There is a seafood market style set up, where we ordered a hefty Dover Sole, simply grilled and served with a Meunière sauce of brown butter, chopped parsley, and lemon. This is sold by weight and at market price, so can be an investment. My personal favorite, the prawn Saganaki (QR150) proves that seafood and cheese DOES work. The prawns are served whole and while the feta, bafflingly, is an added supplement, it’s essential.
For those not so seafood inclined, the menu does feature grilled steak, baby goat and chicken as well as some veggie options. The night we visit, mid week and at the tail end of a long month, the dining room is popping. The suited and booted service team deftly weave between tables, while also providing tableside service for some of the dishes.
Must order: Splurge on the seafood market, but don’t pass up the prawn saganaki.
Curiosa Friday Brunch
The outside terrace at Curiosa is one of the most truly lovely dining spaces in Doha. With the adjacent garden, views of the bay and blessed AC, it’s the perfect canvas for the unique flavors on the menu. While the main dining room can feel cavernous, especially during the day, the terrace is a real asset.
With the slow slide into the cooler weather, Curiosa’s terrace has re-opened and their brunch is back. I am an unashamed fan of Curiosa, since day one. It’s consistent in both food and service.
With the much loved chef Edgar Hurtado stepping up to be culinary director of the Four Seasons Doha, protegee Shreyas Kadam has seamlessly moved into the Executive Chef role at Curiosa. Their Friday brunch is like a whirlwind tour of the main menu.
My only quibble is that there is a slightly confusing trio of menu/drink package combinations (QR320/QR460/QR590), with the now ever present “premium” option offering sparkling. Curiosa’s Friday brunch straddles that awkward divide between the “foodie” brunch versus the “party atmosphere” – well executed yet crowd pleasing food and enough of a vibe to take the edge off. Highly recommended.
Must order: Just lean in, but pace yourself
Peri Stop
I am here for all of the “just like home” concepts popping up. Peri Stop is the latest and in my view, most successful. On the I ordered the lamb wrap and the dirty doner plate. The wrap was smaller and a little dryer than I expected – maybe I should add the sauce? The lamb itself was tasty, I just wanted more of it and the salad.
The dirty doner plate was another story, I asked for a mix of sauces on the meat – it was spicy, juicy and full of flavor. The naan was on the bottom layer and the meat, fries and salad piled on top. Loved the textures and the flavors and the freshness from the veggies. More please. The service team were lovely, the manager (from London) nervous but proud and keen to explain the concept. Can’t wait for more branches!
Must order: The dirty doner plate. On repeat.
Koo Madame Friday Brunch
Koo Madame opened its stylish doors at the Rosewood Doha in late July. Unusually for a new opening, they have already decided to launch head long into the crowded Friday brunch market.
Let me be clear, this is positioned very clearly in the “splurge” range for brunch. There are four packages, starting at QR325 for food only, which I think will be confusing (and should be streamlined) but some of the most interesting wines I have seen on any brunch menu.
The brunch format is simple, small plates and starters come for the table, each diner chooses a soup and a main which can be served family style. The menu is very firmly in the well known Cantonese tradition – dim sum, heartier dumplings hand made noodles; plus the Northern Chinese style clay pots. It’s served very traditionally, starting with cold appetizers, followed by hot dishes like meat and vegetables, served one by one.
Among the standouts was a small plate of delicately poached chicken breast in tingly chili oil. dim sum ran from a pleasingly steamed king prawn har gow and the gossamer thin and soupy xaoilongao (XLB). A pan fried wagyu beef spring onion bun was appropriately moreish. For mains, a glossy sweet and sour chicken was a hit, but a dark and stormy crispy shrimp with walnut took centre stage. The braised white fish with preserved vegetables was a risky choice but paid off, the broth was richly seasoned.
Must order: Go the full monty and order the duck supplement for QR350.
That’s my recommendations for October. Where are you loving right now?
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Please note:
While I pay for a large portion of my experiences that I write about, I am sometimes provided meals and other experiences free of charge or at a reduced rate. However, I make it clear that I am under no obligation to give a positive review.
