When you think of a steakhouse, it’s likely you’ll imagine a dark, wood-inspired restaurant with diners indulging in their own cuts of meat. Rare, one of the latest additions to Dubai’s dining scene, is keen to turn this individualistic notion on its head.
At this restaurant within Citywalk’s licensed district C2, sharing is central to the experience. As Sahil Anand, the mastermind behind Rare, puts it, “When a New York cocktail bar and a Parisian brasserie had a love affair, Rare was born, and it was born and raised in Dubai.” He emphasises that Rare doesn’t try to transport diners to New York or Paris. Instead, it embraces Dubai’s identity. “The only person who can transport you to either of these cities is Emirates,” Sahil jokes. The aim at Rare is to create a space that reflects the essence of Dubai, where diverse cultures blend seamlessly. “I like to say that this is a Dubai steakhouse slash brasserie.”
Further explaining, he says, “The food comes out to share because we live in the Middle East where we do share food. We’re a mix of cultures, so we encourage sharing.” This philosophy is evident in the menu, which he describes as “third culture cooking”. “When people tell me Dubai restaurants don’t have soul, I say Dubai restaurants have soul. Dubai has a lot of soul; you just have to look for it,” Sahil asserts.
Rare offers a covered, outdoor terrace
Rare’s 250g oyster blade beef, cooked over the charcoal grill and served with salsa pebre and amarillo chilli
Head Chef Ryan Bernardo and consultant Jesse Blake of Lowe fame played key roles in developing the menu and concept. From appetisers such as seared tuna crudo with anchovy soy and brown butter béarnaise and Wagyu beef tartare with a touch of wasabi and silky egg yolk in the centre, served with crispy potato hash on the side, as well non-steak menu items including seafood like king prawns served with a chipotle butter, there’s plenty to keep diners going back for more.
Sahil adds, “We get great compliments for our meat. But we’ve also made sure the sides don’t get forgotten.” The Brussels sprouts, tossed in a soy caramel glaze, is a standout dish, he says, as is the Wagyu striploin from South Africa.
The menu at Rare also reflects the restaurateur’s belief in making steak accessible. “I want steak to be fun and I want people to taste everything,” he says.
The open kitchen, where dishes are cooked over a custom-made charcoal grill, is the heart of Rare. “The idea was to make it Dubai, like a kid who grew up here. So, the menu inspiration came from using Dubai as a baseline, with different cultures and nationalities contributing to the flavours,” notes Anand. It’s evident that the focus is on offering an eclectic mix of flavours as well as catering to all diets. “We have a plant-powered menu because, given we encourage big groups and sharing, you always have one vegan [in a group].”
Inside the dining room
Seared tuno crudo with anchovy soy and brown butter béarnaise
For someone with his finger firmly on the pulse of the dining scene, it’s almost a surprise that this restaurateur only began his F&B journey in 2015. Originally from India, Sahil is a third culture kid himself who grew up in Dubai, and he transitioned from a career in sales and business development to the hospitality industry.
His first venture, CMP Bar and Grill, opened in 2019 at The Pointe. CMP, (first known as Chicago Meat Packers), aimed to provide a casual steakhouse experience outside of hotels. After closing CMP in 2023 when The Pointe closed, Sahil sent an email thanking guests and hinted at something more. “I added a little paragraph to that email which said that I’m up to something and would be happy to meet with someone who would want to go on the journey with me,” he says. A regular guest replied and decided to invest… and, Rare was born. “I officially closed CMP on 31 May. And 335 days later, we opened Rare,” Sahil adds.
Sahil, who reveals that the restaurant has stayed busy over the summer, remains optimistic about the future. “The focus is on Rare, but if an opportunity comes by that is worth it, [another restaurant] will happen. We want to grow slowly. I have only one ambition in this business, which is that I would like Table 85 – our holding company – to be known as the best employer in the business. The F&B industry gets a lot of flack for being terrible employers, and that has to change. So, I’m working on being the best employer in the business and hopefully more restaurants will follow.”
