<![CDATA[Weekly A to Z]]>https://atozaatar.substack.comhttps://substackcdn.com/image/fetch/$s_!7Ksy!,w_256,c_limit,f_auto,q_auto:good,fl_progressive:steep/https%3A%2F%2Fbucketeer-e05bbc84-baa3-437e-9518-adb32be77984.s3.amazonaws.com%2Fpublic%2Fimages%2F4e7888d7-a803-4dde-852f-a5387c905bcb_500x500.pngWeekly A to Zhttps://atozaatar.substack.comSubstackWed, 17 Jun 2026 12:09:35 GMT<![CDATA[Room Service: Trisara.]]>https://atozaatar.substack.com/p/room-service-trisarahttps://atozaatar.substack.com/p/room-service-trisaraTue, 16 Jun 2026 00:50:58 GMTSome hotels try to convince you to slow down, and then there is Trisara, which simply assumes you already know how to do just that. After three nights at Nai Harn, we were already relaxed and settled into the groove of Phuket. Having scheduled a drive north (with a quick stop at Uniqlo, natch), we arrived at Trisara around 1:30 PM, and were immediately shown to our villa — perks of going during ‘low’ season. Set along Phuket’s quieter northwestern coast (and a very easy 20 minutes from the airport), the resort feels intentionally detached from the island’s louder rhythms. No beach clubs pulsing in the distance. No traffic soundtrack. Just villas hidden in jungle folds, the occasional longtail boat in the Andaman, and the waves crashing in the distance.

The villas themselves are comfortable and overlarge, in the way truly luxury properties tend to be: nothing screaming for attention, everything quietly perfect (well, minus the couch in the bathroom, which we still couldn’t decide if we …

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]]><![CDATA[Weekly A to Z, June 13th.]]>https://atozaatar.substack.com/p/weekly-a-to-z-june-13thhttps://atozaatar.substack.com/p/weekly-a-to-z-june-13thSat, 13 Jun 2026 03:02:25 GMTSo, here we are — 106 days later, and February 28th seems like a literal lifetime ago. For me, (luckily) the regional conflict remains oddly dissonant. On the one hand, the past few months have featured a steady rhythm of daily life: brunch reservations, new restaurant openings, an Eid holiday abroad, launching a cookbook at work, and the constant churn of a city that rarely pauses (though I can admit there is some upside to less traffic). On the other hand, there has been a quiet undercurrent of anxiety as headlines wax and wane darker.

As someone who has called Dubai home for almost two decades, what has struck me most is the city’s resilience. People checked in on one another, businesses are doing their best to adapt, and communities found ways to continue gathering while acknowledging the gravity of events unfolding just beyond our borders. However, to the surprise of no one, nothing is resolved, and for the local Lebanese diaspora, I can’t even begin to imagine. Many of us still grapple with uncertainty, heartbreak, and the human cost of a conflict that feels both far away and uncomfortably close. And let’s be honest, the next 100 days are going to be a massive challenge. As much as we hope things will get better, the past 100 days have made us more realistic. For Dubai and GCC friends, I’m thinking of you and hope we return to some form of normalcy soon — that tourists return and vendors start paying.

So, what made this week better? A morning spent among peers. On Tuesday, I was invited to Map Your Dubai: The Insider Edition, an engaging morning of conversation, connection, and local insight as industry insiders share their favorite hidden gems, neighborhood secrets, and unique perspectives on the city. Brought together by DET and Google at the Etihad Museum, it was a fab way to start the day. Best of all? our chefs! Chefs Sahar and Gabriela fused flavors for a delicious, filling combination. There is currently a competition to see whose local list is the best, and while I’m definitely voting for (find her list of Karama and Bur Dubai here), I encourage you to look at the others. Also, a gentle reminder, Google Maps remains my best platform with 144+ million views. If you’re looking to help support local businesses for free, upload images or leave a review.

The rest of the week was spent catching up — posting, writing, editing. Honestly, I didn’t mind the slower pace.

Entirely too many links, please.

This weekend? Looking forward to a long weekend! Having friends over for BBQ and hoping the weather isn’t too hot for last evening outside. (And a reminder, if you’re still looking for something to do, there might be a few seats left at the Tresind Studio x 1004 Gourmet collab on Sunday).

Next week? Off to the industry night at 21 Grams, and finally getting to VNTG.

If you enjoy this newsletter, consider working with me, purchasing my books (including these novels), joining Rakuten via my affiliate link, ordering my restaurant’s cookbook, or buying me a Cosmo. 🍸 Also, a reminder: a subscription to support this newsletter is only $30 per year—or $2.50 per month. If you open the Weekly A to Z every week, please consider subscribing.

C. 💚

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❤️ If you enjoyed this post, please click the like button — it helps others discover my content!

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💬 And finally, I always love a comment! What was your favorite link this week?

Archives of the Weekly A to Z can be found here.

]]><![CDATA[Courtney's Top Tier PR gifts. 🔓]]>https://atozaatar.substack.com/p/courtneys-top-tier-pr-giftshttps://atozaatar.substack.com/p/courtneys-top-tier-pr-giftsTue, 09 Jun 2026 04:17:28 GMTI told my sister the other day (hi, Erin!) that I feel like Q1 and Q2 of 2026 have been something of a ‘sabbatical’ for me. It’s not that I’m prioritizing dining out any less; it’s more that I’m focusing on other things. I’ve been in the food writing space for just over 10 years, and honestly, it feels like an okay time to take a small step back. So, even though you didn’t ask, I’m diving into topics that aren’t specifically reviews, and I hope you don’t mind.

So, let me be the first to say, this topic is a highly privileged one. However, the reason for writing this is because of the sometimes insane budgets spent on some of these (well, at least in better times) items. In the past 10 years, I’ve received all kinds of consumables, clothing, tea, coffee, and alcohol. Some of these objects are welcome and helpful, others not so much. For the most part, elite PR gifts feel deeply considered, culturally intelligent, beautifully presented, and, most importantly, personally relevant. Because, let’s admit it, the fastest way to make a luxury gift feel cheap is to make it generic. I also genuinely enjoy the process, as it’s a place for brands and venues to be creative.

Finally, it feels worth adding that ‘gifts’ aren’t always what they seem. The reality is that companies are using my socials and my network. Usually, I don’t mind, but sometimes I really do (and then I won’t post). However, it’s still a use of my time and energy to style, photograph, tag, and post anything I receive. For the most part, it’s not a big deal, but in a busy week, it can get annoying (and also clutter up my feed with nonsense).

And finally, for companies that decide to send something out, a lot of time goes into selecting a product, arranging deliveries, and covering all the costs in between. It’s the timing, opportunity cost, and management of some of these gifts that utterly confuse me, as they add little to no value to the brand or to the PR that coordinated them.

What did/does work.

Here are some examples (both actually received and on my dream list):

  • Bespoke candles (nothing generic, please, more something that ties to a specific restaurant, property, or experience).

  • A good charger (branded).

  • A top-of-the-line adapter (ultimate win).

  • A personalized caviar tin.

  • A wine cooling bag — of all things, this was my most used gift, from a trip last year to Portugal.

  • Hand-painted ceramics from a regional artisan.

    • They don’t even have to be original pieces. I have a gorgeous sugar skull from a restaurant’s launch that I don’t even know if is still open, but it’s been displayed since I received it.

  • A one-off piece of artwork.

    • Peroni did a great one a few years ago with a local artist, and it’s hanging in my bathroom.

    • Similarly, Ka’ak AI Manara sent the cutest street sign, which is on the wall in my office.

    • Tresind Studio has been doing this for years, with Charles.

    • On my trip to the Bodrum Edition, I received a hand-painted piece of personalized art that is also in my office.

  • Useful things!

    • Fancy glasses cleaner (Four Seasons Maldives).

    • Dry bag (for wet swimsuits), same property.

    • Cord wraps (usually Mandarin Oriental).

    • A good knife (bonus points for adding initials).

    • Notepad or journal.

      • While I’m deeply specific about my stationery, I’m always in need of something unique (and helpful).

  • Limited-edition olive oil from a chef’s family farm or local business.

  • Beautifully made soap (can be used or regifted).

  • Some sort of local liqueur (or let’s be honest, any alcohol is probably going to be a hit in our house).

  • An unexpected hotel perk (the Edition Abu Dhabi once comped me a free blowout before an event, and I absolutely loved it).

  • Fake tattoos (probably very me-specific).

  • Anything for Poppy/K9 Friends.

  • Stickers (also, me-specific).

    • LV did a great collab with Atlantis the Royal a few years ago, and those stickers were a highlight.

What didn’t/doesn’t work.

So, what doesn’t work? Or, what doesn’t work for me (specifically)? A lot of traditional/regional PR gifting feels performative and, honestly, a terrible use of the budget. For the most part, I would say the money spent on any of the below won’t have a long-term impact, be thrown out immediately, or be given away. If it were my account, I would personally spend the money on digital advertising, but you do you, boo.

  • Anything in a giant, unnecessary box or with pointless packaging.

  • When shit just shows up randomly at my house without asking or confirming.

  • Excessively branded merch.

  • Almost all hats. They are usually too big, too branded, and do not fit my head. Furthermore, they are often very difficult to cram into luggage.

  • Clothes. They rarely fit, so why bother?

  • A matcha kit (with no matcha).

  • Menstrual period relief device. No, I’m not kidding. I’m still not sure why this was sent to me.

  • So. Many. Aprons. (You cannot comprehend how many I have or have given away).

  • Additionally, so, many, totes. Unless the design is super unique/interesting, I already have (what feels like) hundreds of totes. At this time, I do not need another.

  • Bad food. Not ‘gone off’ food, but genuinely, food that genuinely doesn’t taste good and ends up in the bin.

  • Anything that reads as ‘cheap.’ I once received a random collection of things for a Thai restaurant that was literally thrown together in a cheap ass bucket. When representing a brand, everything matters — including the dollar store reject bucket.

What I bring along.

Oh, what? You thought I wasn’t a good guest? On press trips, it’s my turn to show up with something for my host (s). And yes, this might also apply to visiting guests to Dubai.

  • Mirzam Chocolate. Say less.

    • About 5 years ago, I realized the nice thing would be to start gifting a local product, and what better than specialty chocolates from Mirzam? They are small, pack down easily, and really, who doesn’t like chocolate?

    • I also gift Mirzam in town when there are international/visiting chefs. And yes, that’s how Alain Ducasse went to Mirzam (because of me).

How about you? What was the best PR ‘gift’ you’ve received, or given? Any clunkers you’ve received that you’d like to share?

Leave a comment

]]><![CDATA[Weekly A to Z, June 6th.]]>https://atozaatar.substack.com/p/weekly-a-to-z-june-6thhttps://atozaatar.substack.com/p/weekly-a-to-z-june-6thSat, 06 Jun 2026 03:02:23 GMTHonestly, as much as I loved our Thailand sojourn, I enjoyed settling back into a normal week and getting back to work. (Just me?) K9 was a bit quiet on Monday, but on Tuesday, I was delighted to visit Chef Gabriela and the always charming Girl and the Goose team for the latest installment in an F&B industry night adventure. I love how this series has continued, and I hope it does even when we’re fully recovered. The room was full, the food was excellent, and it was such a wonderful way to catch up with friends.

On Wednesday, I went out — two nights in a row, people — to Soul Kitchen, which has been on my radar since forever. Fam, I absolutely loved it. Cocktails, yes. Food, original. Band, live. Chef Margarita is putting up original fusion food that I would be happy to return for. Even obnoxious Business Bay traffic couldn’t bring me down. If you’ve not been, I highly recommend a visit! The fattoush ceviche is a game-changer. #invited

On Friday, I accepted an invite to visit Helen on-site at The Beam, which was a fab place to broadcast from (and dine at, if you haven’t had the chance). I’ve got the link below. ⬇️

Links, please.

This weekend? Off to The Guild for the much lauded Roast. I’ve heard nothing but excellent things.

Next week? A DET x Google Maps event that sounds right up my alley. Let’s see what else comes up.

If you enjoy this newsletter, consider working with me, purchasing my books (including these novels), joining Rakuten via my affiliate link, ordering my restaurant’s cookbook, or buying me a Cosmo. 🍸 Also, a reminder: a subscription to support this newsletter is only $30 per year—or $2.50 per month. If you open the Weekly A to Z every week, please consider subscribing.

C. 💚

Subscribe now

❤️ If you enjoyed this post, please click the like button — it helps others discover my content!

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Archives of the Weekly A to Z can be found here.

1

We’re never going to move ahead when women aren’t represented in these conversations. Additionally, I can easily think of 5 women who would be a perfect fit for this panel.

]]><![CDATA[Room Service: Nai Harn.]]>https://atozaatar.substack.com/p/the-nai-harnhttps://atozaatar.substack.com/p/the-nai-harnTue, 02 Jun 2026 03:53:28 GMTThere are hotels that are — let’s face it — try-hard, and then there’s the Nai Harn, a resort that knows exactly what it is (which, in this case, is a nice property that holds one well-deserved Michelin key). Tucked above one of Phuket’s best beaches sits a perfectly sized resort. Now, in my preparation for the trip, I was much more hands-off than usual. As in, there were a lot of proverbial curveballs thrown into planning. Given the regional situation, could we actually travel? Would we be traveling with friends? What would the weather be like (and if terrible, was it worth going)? What might happen if, for any reason, we got stuck in Thailand?

Fortunately, a considerate friend from the tourism industry did the legwork for me and asked, “Would you like 3 nights at Nai Harn?” With minimal consideration, I said, “Yes!” Now, it has been a MINUTE since I stayed in a non-chain hotel, and I have to say, I thoroughly enjoyed the experience. It’s not that there isn’t a place for Four Seasons…

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]]><![CDATA[Weekly A to Z, May 30th.]]>https://atozaatar.substack.com/p/weekly-a-to-z-may-30thhttps://atozaatar.substack.com/p/weekly-a-to-z-may-30thSat, 30 May 2026 03:02:23 GMTPhuket was an absolute dream over the past week, with the weather a perfect blend of sun and rain. We checked into a few standout hotels and ate some memorable meals (hello, Pru! and yes, durian can be made into something high-end that resembles foie gras, I promise). You can see all my highlights from Nai Harn here (invited). And I’ll be posting more of my time from Trisara soon (both places will also receive longer reviews for paid subscribers in the coming weeks). All in, both properties were resorts I would happily return to (and pay for), and each offered something different. I think the 3 nights + 3 nights was the best approach for us, given the length of our trip (3 nights back at home is also clutch). Emirates got us home safely late Thursday, giving us the weekend to put our lives back together and get back to work on Monday.

I hope you were able to check out for a little bit. Given the overlap of holidays in the USA, UK, and UAE, my inbox was gloriously quiet for the week.

Links, please.

My favorite dishes in May? The lobster curry at Rock Salt during our stay was absolutely incredible and worth heading south for, as was the duck course from Pru. Finally, a shout-out to all the yummy chips from 7-11 (so many unique flavors). As always, I would love to hear about some of your favorite dishes.

This weekend? As we get back on schedule, the usual: laundry, meal prep, and snuggling with Poppy (we missed her so much).

Next week? K9 Friends, off to Girl and the Goose for an industry dinner, and hopefully another venue.

If you enjoy this newsletter, consider working with me, purchasing my books (including these novels), joining Rakuten via my affiliate link, ordering my restaurant’s cookbook, or buying me a Cosmo. 🍸 Also, a reminder: a subscription to support this newsletter is only $30 per year—or $2.50 per month. If you open the Weekly A to Z every week, please consider subscribing.

C. 💚

Subscribe now

❤️ If you enjoyed this post, please click the like button — it helps others discover my content!

🔁 Similarly, feel free to share or repost this if you think others in your network might enjoy this post.

🙌 Consider upgrading your subscription if your budget permits.

💬 And finally, I always love a comment! What was your favorite link this week?

Archives of the Weekly A to Z can be found here.

]]><![CDATA[Not Quite It. 😬]]>https://atozaatar.substack.com/p/not-quite-ithttps://atozaatar.substack.com/p/not-quite-itTue, 26 May 2026 03:56:33 GMTI might make this into a series, IDK. After all, I have a never-ending supply of ‘not quite it’ photos. Essentially, I’ve been posting pictures of food and travel for 10 years. And while I am certainly not a massive influencer, I would like to say that I try my best to present an accurate reflection of the dishes I’ve eaten or the rooms I’ve stayed in. Furthermore, I far prefer static images to choppy Reels or videos where people talk too much. Personally, I feel there is already enough noise online, so I have gravitated towards still life. Sorry, potential properties and restaurants, but that’s just the way it is. The people who are good at Reels are excellent, and I am not one of them. No, I won’t go into a diatribe about the downfall of Instagram as a social media platform at this time. Ahem.

On the other hand, I’ve been managing social media for my restaurant since November 2024. On a daily basis, I see beautiful food captured terribly. Sorry, diners, I love you, but it takes a spe…

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]]><![CDATA[Weekly A to Z, May 23rd.]]>https://atozaatar.substack.com/p/weekly-a-to-z-may-23rdhttps://atozaatar.substack.com/p/weekly-a-to-z-may-23rdSat, 23 May 2026 03:02:35 GMTAfter a fun day at K9 (Tina is my new favorite, and the perfect dog if you’re looking for someone who is Poppy-sized for your household — just saying), it was over to 11 Woodfire for the industry event on Tuesday night. Seeing everyone and enjoying one of my favorite burgers in the city was the perfect evening. Panchali and Chef Brando kept everyone happy and plates moving while we all caught up.

Otherwise, I was packing for our trip to Phuket. Additionally, I’m not sure about you, but I usually use a trip abroad to get my house fully in order (am I alone in this?). In addition to a deep clean, I was able to book Healthy Home for a pest control visit (the key here is that Poppy needs to be out of the house, and on Thursday, we dropped her off at her beloved Woof). The team was — as always — professional and prompt. At this point, I can’t imagine using another company. #gifted

On the overnight flight from Dubai (my first international trip since Doha in February, which seems like forever ago), we made our way to the southernmost point of Phuket to check into Nai Harn. Our suite? Gorgeous, and generous with space. The ‘press for champagne’ button? Out on the patio, on our daybed. Dinner at Rock Salt? Immaculate. In less than 24 hours, we’re off to a fab start. Keep an eye on my socials for the trip, and please let me know if you have any recommendations — for once, I’ve got a very open schedule.

Finally, in advance of the holiday, Eid Mubarak!

Links, please.

This weekend? Relaxing, and I’ve got my eye on Michelin-listed Samut for lunch. Otherwise, we’re going to enjoy the property and the surrounding area. Hoping for more sun than rain!

Next week? Heading up to Trisara, a long-term dream property for me. While there, I’m hoping to visit Pru, Phuket’s first Michelin-starred restaurant.

If you enjoy this newsletter, consider working with me, purchasing my books (including these novels), joining Rakuten via my affiliate link, ordering my restaurant’s cookbook, or buying me a Cosmo. 🍸 Also, a reminder: a subscription to support this newsletter is only $30 per year—or $2.50 per month. If you open the Weekly A to Z every week, please consider subscribing.

C. 💚

Subscribe now

❤️ If you enjoyed this post, please click the like button — it helps others discover my content!

🔁 Similarly, feel free to share or repost this if you think others in your network might enjoy this post.

🙌 Consider upgrading your subscription if your budget permits.

💬 And finally, I always love a comment! What was your favorite link this week?

Archives of the Weekly A to Z can be found here.

]]><![CDATA[Room Service: Mövenpick Al Marjan.]]>https://atozaatar.substack.com/p/kempinski-rakhttps://atozaatar.substack.com/p/kempinski-rakTue, 19 May 2026 03:55:37 GMTLook, when the Bookers (my third book club in the UAE, and arguably a top-tier group chat that I couldn’t live without and chat to on a daily/hourly basis) finally arranged for a trip that made it out of the chat, my expectations were both high and at the same time also almost irrelevant. The location? A nearby emirate, Ras Al Khaimah. The weekend? Early May. However, I knew that wherever we went ultimately would not matter, as we were going to bring our own vibes and party.

So, when the Mövenpick Al Marjan was confirmed, I (honestly) didn’t do much research. If paying to stay in RAK, my preference is obvious — I’m a Ritz-Carlton girl, all day long. However, when traveling with a group, especially when invited, I’d be happy as long as there was air conditioning and decent Wi-Fi.

For the most part, I’m brand-neutral when it comes to the Mövenpick. If someone asked me, I would say it’s a vaguely European hotel with not a ton of identity. Clean, unexciting, and a property that doesn’t r…

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]]><![CDATA[Weekly A to Z, May 16th.]]>https://atozaatar.substack.com/p/weekly-a-to-z-may-16thhttps://atozaatar.substack.com/p/weekly-a-to-z-may-16thSat, 16 May 2026 03:02:53 GMTAfter a trip to CQ Barsha at the weekend (a must visit, the Apero O’Clock menu ensures everyone a) has an amazing time and b) doesn’t spend a lot to do so). A rather boring, steady week, if I am admitting it (although not minding it in the least). After the highs and energy of publishing the book last week, it was okay to come down a few notches. K9 had good energy on Monday, and I’m proud to say that I’m 12K into a new manuscript (my own, fiction). I also put some time into faffing around with book covers, which was an excellent way to procrastinate (but I still consider part of the ‘writing process’). In the background, I have also been looking into our trip to Phuket (less than a week to go). Did I also sneak out to the Beauty Solutions warehouse sale? I might have…and yes, the sale is still active today. I hope your week was equally productive.

Links, please.

This weekend? A bit of BBQ. You might also catch me on the Fab DXB podcast on Sunday.

Next week? K9 and packing for Phuket (!!!). I hope to see a few of you at the 11 Woodfire industry event on Tuesday!

If you enjoy this newsletter, consider working with me, purchasing my books (including these novels), joining Rakuten via my affiliate link, pre-ordering my restaurant’s cookbook, or buying me a Cosmo. 🍸 Also, a reminder: a subscription to support this newsletter is only $30 per year—or $2.50 per month. If you open the Weekly A to Z every week, please consider subscribing.

C. 💚

Subscribe now

❤️ If you enjoyed this post, please click the like button — it helps others discover my content!

🔁 Similarly, feel free to share or repost this if you think others in your network might enjoy this post.

🙌 Consider upgrading your subscription if your budget permits.

💬 And finally, I always love a comment! What was your favorite link this week?

Archives of the Weekly A to Z can be found here.

]]><![CDATA[On why I love Cosmopolitans. 🍸]]>https://atozaatar.substack.com/p/on-why-i-love-cosmopolitanshttps://atozaatar.substack.com/p/on-why-i-love-cosmopolitansTue, 12 May 2026 04:16:10 GMTI’ll start here: if you’re still side-eyeing the Cosmopolitan because you associate my favorite cocktail with early 2000s brunch clichés or a particular HBO show’s overexposure, it’s time for a reset (and not just because I said so). The Cosmo, unapologetic and beautifully pink-ish as ever, deserves a rightful moment of respect. Because for all its “girly drink” baggage (a label the world is long overdue to retire), the Cosmopolitan is a delightful beverage that knows precisely what it is: fresh, bright, and easy to love. Furthermore, this drink should, in theory, come together quickly. When reviewing a restaurant, it’s one of my sneaky ways to swiftly rate a bar program. While my all-time +1 usually orders a Negroni or an Old Fashioned, we both immediately understand how talented a team is just from ordering these classics. How long it takes, how much they cost, what they are served in, and a host of other details should come together for our first drink of the night. In a perfect ni…

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]]><![CDATA[Weekly A to Z, May 9th.]]>https://atozaatar.substack.com/p/weekly-a-to-z-may-8thhttps://atozaatar.substack.com/p/weekly-a-to-z-may-8thSat, 09 May 2026 03:02:25 GMTFirst of all, let’s take a moment to talk about Ras Al Khaimah. The weather was a dream, and I don’t think I looked at my phone for hours at a time. As a group, we truly went offline, and I uncharacteristically stayed up way past my bedtime. We started our trip with an excursion to Suwaidi Pearls, where we genuinely learned all about the pearl diving process, but in a genuinely fun way. I even picked an oyster with a pearl inside (for cultivated pearls, it’s a 60% chance). We thought she was beautiful, but she was only graded a C. 🦪 BTW, when you see natural pearls and others graded higher, you’ll easily be able to tell the difference. Are pearls my new favorite gem? They might be. This one is a perfect morning trip for visiting parents or kids (when it’s cool enough).

We then checked into the Mövenpick Al Marjan for an afternoon at leisure. While primarily a family-friendly resort, we were able to sneak away to the adults-only pool club, Ula, for some chat and excellent people watching. For the weekend, we were invited, and a very special thank you to the team at Sticky Ginger for all the arrangements, and to Visit Ras Al Khaimah for the warm welcome and coordination. #invited

If you’d like to see, Helen has a great review of our weekend away, and I’ve made a highlight of our trip! Have you been to RAK recently? Where did you stay?

On Wednesday, The Rise of Indian Food: Recipes Reimagined by Trèsind Studio officially launched. If you already have a copy (thank you!), please consider leaving a review. If you haven’t ordered yet, you can find the book here: Phaidon, Amazon, Bookshop, or wherever you like to buy books. We’re currently #2 in new releases, Indian Food, and I’m sure that number is going to move up (I’m manifesting a bestseller). If you see a copy out in the wild, please be sure to tag us, and we’d love to know what recipe resonates with you. Professionally, if you need any further details, you can always find me here: courtney.brandt@passionfandb.com.

And finally, on Friday, Hubs and I celebrated our 23rd wedding anniversary. In celebration, we took Poppy to the vet for her jabs and drank nice champagne at home. Who says romance is dead? (Have no fear, we’re off to relax in Phuket for Eid).

Links, please.

This weekend? Celebrations and chilling. In advance of Mother’s Day, sending best wishes to the favorite moms in my life: Vickie, Cecelia, and Erin.

Next week? K9 and hopefully (finally!) getting over to VNTG, which I’ve heard great things about.

If you enjoy this newsletter, consider working with me, purchasing my books (including these novels), joining Rakuten via my affiliate link, pre-ordering my restaurant’s cookbook, or buying me a Cosmo. 🍸 Also, a reminder: a subscription to support this newsletter is only $30 per year—or $2.50 per month. If you open the Weekly A to Z every week, please consider subscribing.

C. 💚

Subscribe now

❤️ If you enjoyed this post, please click the like button — it helps others discover my content!

🔁 Similarly, feel free to share or repost this if you think others in your network might enjoy this post.

🙌 Consider upgrading your subscription if your budget permits.

💬 And finally, I always love a comment! What was your favorite link this week?

Archives of the Weekly A to Z can be found here.

]]><![CDATA[The Rise of Indian Food: Recipes Reimagined by Trèsind Studio. ]]>https://atozaatar.substack.com/p/the-rise-of-indian-food-recipes-reimaginedhttps://atozaatar.substack.com/p/the-rise-of-indian-food-recipes-reimaginedTue, 05 May 2026 03:39:21 GMTFor the better part of 2025, The Rise of Indian Food: Recipes Reimagined by Trèsind Studio had lived in documents and drafts, in voice notes sent at odd hours, in WhatsApp messages, and meeting requests, in half-finished thoughts about what Indian food is and what it could be. It was ‘just one more recipe,’ and ‘we need to get that quote from that chef,’ and ‘Hey Charles, can you paint a background?’ It was about scheduling amid busy calendars and deadlines, and taking something larger and breaking it down. It was a maze of potential titles that used a lot of the same words, just in a different order. For my part, it was about keeping everyone on track, responding to the publisher in a timely manner, and doing my best to ensure we all met specific targets, even when travel and things like being awarded 3 Michelin stars and a near-total restaurant reservation were getting in the way. 😇 Would I call my role project management? Not exactly, but sort of. The process was exciting, of course, but still abstract. Something that was being built, shaped, and refined with every meeting and draft.

And nearly every time we got together, there were moments where I stopped and thought: how exactly did I get here? Standing in the kitchen at Trèsind Studio on a Tuesday afternoon, watching our ever-patient and talented photographer, Shresth Maloo, angle his camera over a plate as if it were the most natural thing in the world, I felt it. This was our project. The whole process still feels a bit intangible (which shouldn’t be the case, given that the book officially releases tomorrow). I also realize this is somewhat ironic, especially as I have personally published over ten books.

Perpetually me. Pre-renovation, in a chair I spent many an hour in. Shot by Shresth Maloo.

I have been writing about food in Dubai for over a decade. I have sat at a lot of tables. I have eaten a lot of things and loved (almost) all of them. But nothing quite prepared me for what it felt like to watch a cookbook come to life in real time, and to be, even in the smallest of ways, part of it.

The Rise of Indian Food is the kind of book that makes me (incredibly) proud. Published by Phaidon and co-authored by award-winning Chef Himanshu Saini and food writer , it is simultaneously a gorgeous physical object, a quasi-philosophical manifesto, and, as you would expect, sixty-plus recipes organized into five regional tasting menus. Through countless hours spent with Chef, Liam writes with the ease of someone who has spent years listening to Himanshu (which, incidentally, he has). I’ll be honest here: I don’t personally read many cookbooks, so I don’t have much to compare it to, but I know ours stands out (in a good way).

If you know Trèsind Studio (and if you’re reading this post, you probably do), then you already understand that Chef Himanshu’s food is not simply Indian food with a modern twist, which is the lazy shorthand people sometimes reach for. It is something more exacting and personal than that. For those who have visited the restaurant, you might know Atithi Devo Bhava, our philosophy that the guest is God. This book is that, too. An act of hospitality. An invitation extended not just to chefs and food professionals, but to everyone who wants to learn more. So, yes, the pantry section alone — sauces, spice blends, foundational preparations — reads like a culinary graduate seminar. However, you do not need to achieve perfection on the first try. You can enjoy this cookbook more meaningfully, as a book to savor. Will I try to make a dish? Probably, but I think I’ll warm up with one of the ‘easier’ recipes.

And, now that the official launch day is tomorrow (!!!), what struck me was how much the book mirrored the experience of sitting through service at Tresind Studio itself. The pages move through regions, the way courses move through the dining room. The way a dish like the naan soup’ffle appears not as a recipe trick but as something that can be achieved at home (please tag me when you do this, and I would be delighted to repost).

And if there’s one thing I’ve taken from the experience (and really, my entire tenure at Tresind Studio), it’s this: the rise of Indian food isn’t a moment. It’s a movement. And I feel incredibly fortunate to have witnessed even a small part of it from the inside.

So, what is there left to say? Order this book. Then make room on your shelf. This one stays. (My copy is on my main bookcase in a prime location, where I pass it multiple times a day). If your dining adventures take you to Tresind Studio, bring the copy for Chef to sign. Or, hopefully soon, book and buy one at the restaurant.

If you haven’t already, you can purchase the book in a number of locations: Phaidon, Amazon, Amazon.ae, Bookshop, or wherever you like to buy books. If you’ve already ordered, thank you. Please consider writing a review or sharing this post, as it helps others find our book.

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Photo by Florian Domergue.

Finally, if you’d like to read more on the topic, co-author has a series on Substack that I highly suggest checking out.

Liam Collens
Translating Trèsind Studio: When Writing a Cookbook.
Some parts of making The Rise of Indian Food felt instinctive. Writing the cookbook itself did not…
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2 months ago · 1 like · Liam Collens
]]><![CDATA[Weekly A to Z, May 2nd.]]>https://atozaatar.substack.com/p/weekly-a-to-z-may-2ndhttps://atozaatar.substack.com/p/weekly-a-to-z-may-2ndSat, 02 May 2026 03:02:50 GMTSorry for the clickbait title. (I have not been personally fined.)

Let’s discuss the elephant in the room. What’s the word about getting fined for ‘promoting’ alcohol, friends? I’ve heard of a few people in my network getting real fines of AED20,000. Yes, these accounts all had their SM licenses. I offer this as a warning to anyone posting in the UAE, but would love some clarity on when/why/what constitutes the promotion of alcohol. As someone who has dined out for ten years, part of my review process often includes the bar program or interaction with sommeliers. In the past, I’ve shared IG Stories with styled photos of cocktails or a glass of something bubbly without hesitation. Now? Even with my trade license and social media permit, without transparency, there won’t be a whiff of booze on my feed. I’m also curious if this rule applies to restaurant accounts. We have many award-winning programs in the city that should be proud of their craft/trade. Are they allowed to post? I’d love to hear your thoughts on the topic, or if you know anyone who has been affected.

Leave a comment

Moving to a different subject, being the nice spouse I am, I passed last week’s cold off to Hubs as man-flu and tended to a sick husband for much of the week. I was able to sneak out for lunch at Takahisa Downtown on Thursday, which I had not yet visited. I can confirm the ‘new’ location is just as beautiful, with the food and service at the same levels as the original Bluewaters outlet. The collaboration with Taku Sushi was singularly wonderful — delicate, original, and beautifully plated. #invited

Finally, if you’re looking for something to do this weekend. Hilton is bringing the community together to ‘Paws for a Cause’, a free awareness event at Hilton Dubai Palm Jumeirah focused on supporting animal welfare. The team will have local shelters (like K9 Friends) and homegrown pet brands joining us, plus family-friendly fun like face painting and a bouncy castle. There are also some great food and drink offers at McGettigan’s, Claw BBQ, SocialBee, and Jones the Grocer, so it’s an easy excuse to spend the day by the Palm. Click here for more details!

Links, please.

Favorite dishes of April? (Also, why is April over?) Much like March, I was more at home than in other months. However, Lila Molino’s entire menu continues to be a winner, as does Jun’s. If I had to choose one plate from the Takahisa collaboration, it would be the wholly original Truffle mascarpone ice cream with passion fruit and mango. Singularly unique and moreish. Also, I’m on a massive tomato and burrata at home kick, as well as never being able to pass up brownies from Home Bakery. Tell me some of your favorite dishes — I’d love to know.

This weekend? RAK with the Bookers! The trip made it out of the chat! We’ve had this one on the calendar for a minute, and I’m so excited to get out of town with some of my favorite people in the UAE. We’re staying at the Mövenpick Resort Al Marjan Island. Follow along on our socials for all the hijinks (this has been five years+ in the making). Also, yes, we are available for other trips. I’m also hoping to have the energy to see some of you at Takahisa on Sunday.

Next week? There’s an industry night at Reform on Monday that I’m considering attending. Also, the big day is (finally) here! The Rise of Indian Food: Recipes Reimagined by Trèsind Studio officially launches on Wednesday, May 6th. If you already have a copy (thank you!), please consider leaving a review. If you haven’t ordered yet, you can find the book here: Phaidon, Amazon, Amazon.ae, Bookshop, or wherever you like to buy books. And if you see a copy out in the wild, please be sure to tag us.

If you enjoy this newsletter, consider working with me, purchasing my books (including these novels), joining Rakuten via my affiliate link, pre-ordering my restaurant’s cookbook, or buying me a Cosmo. 🍸 Also, a reminder: a subscription to support this newsletter is only $30 per year—or $2.50 per month. If you open the Weekly A to Z every week, please consider subscribing.

C. 💚

Subscribe now

❤️ If you enjoyed this post, please click the like button — it helps others discover my content!

🔁 Similarly, feel free to share or repost this if you think others in your network might enjoy this post.

🙌 Consider upgrading your subscription if your budget permits.

💬 And finally, I always love a comment! What was your favorite link this week?

Archives of the Weekly A to Z can be found here.

]]><![CDATA[Siena.]]>https://atozaatar.substack.com/p/sienahttps://atozaatar.substack.com/p/sienaTue, 28 Apr 2026 04:04:38 GMTLet’s be honest, when a Paris celebrity hotspot announces its opening in DIFC, and it’s backed by forever vibe-friendly/local-partner Rikas, two wolves suddenly appear in my brain. One, the (small) cynical wolf, immediately starts wondering why I might not like the restaurant, and the other, who is more optimistic, says, ‘We should probably give this venue a chance.’ The wolves had a little fight, but ultimately, it felt like the right thing to go out and support the Dubai F&B industry (even if I might not be the ultimate target demographic for Siena).

To start, there is probably a question worth asking: Does Dubai need Siena? The Paris original, launched in 2023, that I have never heard of, has already earned a reputation as the kind of place where famous guests sign a plate, which is then framed and displayed on the wall. Good for them, I guess. Overall, a cursory glance at Siena’s social media shows generic Italian cuisine, which I could argue is already plenty in the city. (For any…

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]]><![CDATA[Weekly A to Z, April 25th.]]>https://atozaatar.substack.com/p/weekly-a-to-z-april-25thhttps://atozaatar.substack.com/p/weekly-a-to-z-april-25thSat, 25 Apr 2026 03:03:06 GMTOf all the things, I managed to pick up a nasty cold over the weekend, which just wouldn’t let up. 2/10, cannot recommend. I’m not sure if it was the change in weather or just stress catching up from the previous month, but yuck. I don’t take my health for granted, and it’s weeks like this one that give me proof that I much prefer to be healthy. Apologies to those I made commitments to, and thank you for letting me reschedule, it’s been very appreciated. For the most part, I got caught up on Top Chef and MasterChef Australia and napped a lot.

Also, me: “Is it hot out or do I have a fever?” Answer: Yes. (No one asked for 36C in April).

Finally, I’m very proud to have had my car serviced, cleaned, and registered all without leaving the house this week. We do live in a brilliant city.

Links, please.

This weekend? Still resting up and hopefully planning an Eid getaway (Phuket — let me know if you have suggestions for places to stay). Are you going anywhere?

Next week? Back to K9 and back on schedule.

If you enjoy this newsletter, consider working with me, purchasing my books (including these novels), joining Rakuten via my affiliate link, pre-ordering my restaurant’s cookbook, or buying me a Cosmo. 🍸 Also, a reminder: a subscription to support this newsletter is only $30 per year—or $2.50 per month. If you open the Weekly A to Z every week, please consider subscribing.

C. 💚

Subscribe now

❤️ If you enjoyed this post, please click the like button — it helps others discover my content!

🔁 Similarly, feel free to share or repost this if you think others in your network might enjoy this post.

🙌 Consider upgrading your subscription if your budget permits.

💬 And finally, I always love a comment! What was your favorite link this week?

Archives of the Weekly A to Z can be found here.

]]><![CDATA[Why I don’t go to supper clubs. 🍽️ ]]>https://atozaatar.substack.com/p/why-i-dont-go-to-supper-clubshttps://atozaatar.substack.com/p/why-i-dont-go-to-supper-clubsTue, 21 Apr 2026 04:17:11 GMTI’ve had this one in the drafts for a while, and, as we wait out our current reality, I thought it might be a good time to broach the subject. Let me preface this topic by saying that I unequivocally love Dubai’s dining scene. I do. And while my personal oeuvre might usually veer towards upmarket/fine dining, there is no question that this city knows how to eat. Whether you find yourself downtown, on the Palm, in JLT, or perusing Deliveroo (lucky SOB, I’m still too far out of the delivery zone), there is always something — maybe too many somethings — to choose from at nearly every price point. However, in addition to the usual brick-and-mortar or dark kitchens, this list includes many vibrant, talented, and unique supper clubs.

Now, if you’ve been following my culinary journey for some time, you’ve probably noticed there’s one trend I’ve never officially reviewed: the supper club. And, in case it wasn’t clear, let me offer that I have nothing but the utmost respect for those who open …

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]]><![CDATA[Weekly A to Z, April 18th.]]>https://atozaatar.substack.com/p/weekly-a-to-z-april-18thhttps://atozaatar.substack.com/p/weekly-a-to-z-april-18thSat, 18 Apr 2026 03:02:35 GMTMonday night was so fun! It was such a fab evening seeing so many industry friends come together to continue supporting one of their own (as many have been doing for weeks). Not that anyone needs an excuse to go to Jun’s, but it was fun to have a reason, and the current Short Story option is such a good deal. If you want to catch the vibes, local production team Resonate did a fab job covering the event (and I had the perfect response to the cookies).

On Thursday, I was delighted to speak with a global news team about the current state of the F&B industry in Dubai. Naturally, I was happy to film at a local favorite, Lila Molino. I look forward to sharing with you once everything is live. Shout out to Nikita, my forever makeup artist, for getting me camera-ready. Also, while in Al Serkal, it was easy to pick up a Piehaus to-go and a bag of Candy Man from Nightjar.

Keeping these two above the line, Spinneys launched a new chef’s counter to spotlight local culinary talent (congrats, Tiffany and team, on your hard work bringing this together). You can find participating stores below1 (and the upcoming list of chefs is excellent). There’s also Family Meal, led by the Art of Hosting, which delivers 1,500+ chef-made meals to those who deserve to be cared for and given a delicious, high-end, gourmet meal. To sign up for a meal, click here, and if you have any questions about how you can help or support, send a message here: info@theartofhosting.com

Links, please.

This weekend? BBQ with friends. Enjoying this (still!) gorgeous weather.

Next week? Playing things loose right now, but there are so many restaurants I need to get out to. I’ve got an invite on Thursday that I’m looking forward to, visiting a restaurant I’ve still never been to! Wishing parents and students a safe and easy transition back to school.

If you enjoy this newsletter, consider working with me, purchasing my books (including these novels), joining Rakuten via my affiliate link, pre-ordering my restaurant’s cookbook, or buying me a Cosmo. 🍸 Also, a reminder: a subscription to support this newsletter is only $30 per year—or $2.50 per month. If you open the Weekly A to Z every week, please consider subscribing.

C. 💚

Subscribe now

❤️ If you enjoyed this post, please click the like button — it helps others discover my content!

🔁 Similarly, feel free to share or repost this if you think others in your network might enjoy this post.

🙌 Consider upgrading your subscription if your budget permits.

💬 And finally, I always love a comment! What was your favorite link this week?

Archives of the Weekly A to Z can be found here.

1

Spinneys Circle Mall

Spinneys Marina

Spinneys Meydan

Spinneys Umm Suqeim

Spinneys Town Centre Meadows

Spinneys Dubai Silicon Oasis 2

Spinneys Damac Ventura

Spinneys Nshama 2

Waitrose Dubai Mall

Waitrose Marina Mall

Waitrose Nakheel Mall

Waitrose Motor City

]]><![CDATA[Courtney's perfect amenity kit. 🧐]]>https://atozaatar.substack.com/p/courtneys-perfect-amenity-kithttps://atozaatar.substack.com/p/courtneys-perfect-amenity-kitTue, 14 Apr 2026 04:15:42 GMTEssentially, I’m living in a dream world where the limit of spending does not exist. Let’s pretend I was given a large budget to design an amenity kit for my favorite airline. (Let me have this, and whatever you do, don’t total up the amount because it makes no financial sense whatsoever.)

A little backstory: I love and live for tiny things. Is it a terrible use of packaging? It is. However, in today’s world, I think it’s okay to celebrate the things we like. In this instance, I thought, “What would my perfect amenity kit look like?” What would I include? Not the deepest of thought experiments, but I’d love to hear what you would like to include in your premium cabin amenity kit.

Shall we jump in? Let’s!

A facial spray/mist

While there are many facial sprays out there — no matter the length of the flight, but especially on long haul — I like to keep my skin hydrated, and this Aesop number does the trick. I don’t personally believe in gendered amenities, and this product feels perfectly un…

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]]><![CDATA[Weekly A to Z, April 11th.]]>https://atozaatar.substack.com/p/weekly-a-to-z-april-11thhttps://atozaatar.substack.com/p/weekly-a-to-z-april-11thSat, 11 Apr 2026 03:02:39 GMTHappy birthday, Erin and Cecelia!

Amidst everything, I received two invitations to review restaurants this week (and, actually, two last week, now that I think about it). Genuinely, I’m proud of a restaurant for opening during these times and of the current venues pivoting to offer something a bit different. If you’re looking to support something local, can I recommend the make-your-own-fajita kit from Lila Molino? Or, if you’re looking to get out of the house today, the Carnistore team is running their Carnivibes at Al Serkal with a great line-up of guest chefs. And RARE has dropped the price of Ruinart to AED 70 per glass. 👀

Also, y’all, I’m not going to lie — Tuesday night was rough. Being held in the balance at the whims of others outside the country you reside in is difficult. The UAE remains safe, but so (so!) much is beyond our control. Not knowing whether the entire trajectory of your life is about to change makes it difficult to sleep, let alone concentrate (and I’m not a parent who also has to work around remote learning). I realize that many other countries have been dealing with this sort of situation for much longer, and honestly, their resilience is amazing to see. Let’s hope cooler heads prevail in the coming weeks, and our lives all move back towards what 2026 started out as.

Finally, and this absolutely bears mentioning, what happened in Lebanon on Wednesday (and prior) IS NOT OKAY. If you want to help Lebanon, please consider donating here.

Ahem. Shifting the conversation… So, I accepted one of said invitations and made my way to DIFC for the first time in two months. Our first stop was a certain 3-letter restaurant for a well-known signature drink, only to be told we had to stand at the bar (which had no room). The remainder of the restaurant and patio were empty but off-limits to us, so we turned around and walked out. Look, I’m something of an expert in this industry, and I can tell you that turning away business at this time is an exceptionally bad look.

Thus, we went to BB instead, where Spero and Alex were in-house, and it was wonderful to catch up with the pair (and yes, we probably should’ve started there anyway). After an extended apperitivo, we walked next door to Siena, which was positively BUZZING. If you ever visited Intersect by Lexus, be prepared for something completely new. The menu is straightforward Italian, which is nice to have while Roberto’s undergoes their refurb. Given that the restaurant was only in its third day of official operation, we were impressed. #invited

Links, please.

This weekend? Disassociating and watching the Masters. Hanging with friends and doggos. Sitting in on a podcast recording that I can’t wait to share with you.

Next week? Heading to Jun’s on Monday night, will I see you there?

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❤️ If you enjoyed this post, please click the like button — it helps others discover my content!

🔁 Similarly, feel free to share or repost this if you think others in your network might enjoy this post.

🙌 Consider upgrading your subscription if your budget permits.

💬 And finally, I always love a comment! What was your favorite link this week?

Archives of the Weekly A to Z can be found here.

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