The 55&5th restaurant at the newly-opened, five-star The St. Regis Saadiyat Island Resort, Abu Dhabi
Two-Michelin starred US Chef Daniel Patterson has joined forces with the talented F&B team at the St. Regis Saadiyat Island Resort Abu Dhabi during Gourmet Abu Dhabi, adding his gourmet menus to the hotel's culinary offerings.
Chef Daniel will be serving up the type of creation that has taken his renowned restaurant, COI, into the San Pelligrino World Best Restaurant list in a series of promotions at the signature 55&5th, The Grill at the newly-opened, five-star The St. Regis Saadiyat Island Resort, Abu Dhabi.
From February 9-12, Chef Patterson will be turning his ‘sense of place’ cuisine into unique dishes fine tuned for this magnificent, waterfront Arabian setting
“Our dishes are very specific to our place,” said the chef, who international foodies now rank among leaders of the new ‘progressive’ cuisine movement.
“I have picked dishes for Abu Dhabi that I could adapt more easily. There will be oysters, lamb, beets roasted in hay, inverted fromage blanc tart and many other things!”
Tasting menus starts at AED 300, while the Degustation Menu starts at AED 400.
In addition, St. Regis is offering a reduced version of its own menu at 55&5th, allowing guests the opportunity to try its delectable al la carte restaurant dishes, with specialities ranging from Layered Wagyu Beef Crudo with english mustard, pickled chanterelles, parmesan and micro cress to Maine Lobster Cassoulet with white beans, duck sausage, tomato confit and garlic fondue.
A self-taught award-winning chef, Daniel Patterson was born in Massachusetts, USA. His views on food were influenced by his family's frequent travels to France in his early years and he began working as a restaurant dishwasher at age 14. In 1989 he moved to Sonoma, California with then-girlfriend (and later wife) Elizabeth Ramsey, where they opened Babette's, a French-inspired restaurant in 1994, then Elisabeth Daniel restaurant in 2000. He was opening chef at Frisson, a restaurant that incorporated elements of aromatherapy and molecular gastronomy which are his trademark signatures.
COI, which he opened in 2006 earned two Michelin stars, and was one of a handful of restaurants in the San Francisco Bay area to earn four stars from the San Francisco Chronicle. Patterson describes its concept as combining haute cuisine, an emphasis on local vegetables, a modern aesthetic, and a personal approach to cooking, with "a casual, neighbourhood feeling". He opened an informal rotisserie, Il Cane Rosso, and Plum in Oakland, California in 2010.
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