Blue Grill Steakhouse offers trendy, fine-dining cuisine in a comfortable and relaxed atmosphere with the calm vibe and is great for groups and couples with indoor and outdoor seating. Elegance precedes comfort at Blue Grill which, at first glance, doesn’t look at all like your usual steakhouse with velvet banquettes and chairs, sleek, industrial lamps and pale wooden tables. The lighting is overly dim hence mood is pretty clandestine. The best part of the whole venue experience was an open kitchen feature. A cosmetic move to make them appear more approachable, which also let the diners enjoy the fire show from behind the glass while the chefs delicately do their knife and stove kitchen stunts.
It took us a while to grasp their new menu, while we were still contemplating on what to order, we have the Speciality chef himself to rescue and suggesting us some best of best over the new menu from their dinner selection. The staff was also really good at describing the different cuts of meat on the menu as well in case you are not a pro at it. We had also celebrated my son’s birthday there hence it was more of a special night for us.
It was also a pleasure to interact with the dynamic and vibrating personality of Speciality Chef Damian Kasperczyk at Blue Grill, Yas Island Rotana and to taste and experience his fresh, efficient, creative and authentic style of cooking plus latest recipes. He is very passionate and emotional about his kitchen and team’s development.
The restaurant has revamped their menu but kept the favorites such as the crab cakes, smoked duck carpaccio, and mushroom soup. This restaurant specializes in steaks with selections of Tenderloin, Ribeye, and Sirloin from Australian Wagyu, Kobe, US choice and New Zealand. The starter servings are large enough for sharing. We started off with our favorite Wild Mushroom soup from the kettle, served with well-toasted parmesan crostini and aromatic truffle oil. Next, I tried the Charcoal King Prawn which was my personal favorite from the starters especially due to Avocado spread and yuzu pearls which give unique citrusy flavor. The cilantro cress added extra essence and aroma to the dish.
From bowls of Green, we opted for Roasted Butternut Salad, which was so far the best salad I had in the Capital. It was so crunchy with toasted pecan nuts and have a tender portion in the form of Persian feta cheese with generous greens it finished off the toss with pomegranate dressing cutting off the acidity and making in a perfect healthy bowl of salad.
The entrees were delicious and served quickly. Since I wanted to steak-out with their succulent meat option, I opted for Wagyu Burger main course. The combination of Applewood cheese along with Portobello mushrooms was divine. Wagyu beef was cooked perfectly, the charred flavor was amazing. I was too stuffed to order more, but we still have two more dishes from the same section to review as per Chef. There comes Short Rib Steak which is 72-hour sous vide, served over the bed of smoked mash with pumpkin butter & &black truffle. This is the most exciting entree on the menu, what strikes me about the look of the dish is how carefully put together. Trust me the experience markedly improved even better with the arrival of these delicious steaks to our table.
To our surprise the corn fried chicken breast presented were even delicious though they specialize in steak. It was slowly braised thigh with grilled baby gem placed over the bed of tarragon gravy. The grilled marks were displaying the perfection in cooking, it tells us that the chef’s heart is in it and announced the kitchen’s promise.
Last but not the least for tasting is they’re special from the signature Cuts, Prime Chateaubriand for two. This 600gm meat is good enough for 3-4 people. It is by far the best Steak I have had in Abu Dhabi. Most importantly, my medium rare was cooked to perfection and a quality cut of meat. We were so very happy. It’s a good bet for the meat lover, succulent and full of strong, beefy flavor, and we devoured it.The traditional accompaniments are available with a large selection of mustards and sauces. The side serving of Buttered & truffled mash has creamy perfection, refined and pristine. Saute Forest mushroom feels elegant along with creamed spinach. It’s a dish that urges you to dig in. And its cleanliness, in taste and presentation, speaks of the kitchen’s skill.
Our waiter was very friendly and knowledgeable. From the moment, we entered the restaurant we were treated to the most fantastic service. The staff was friendly while being superbly professional. Thank you for looking after us so well! At last, we were bumped by the pleasant experience of warm and moist chocolate cake wishing bday for my son (it’s Wisam but misspelled as Wasim there but hey, we didn’t mind it with such awesome delicious dessert).
A wonderful high-end dinner with a romantic set-up. Food overall has the best sense of the quality of ingredients used and by the steadiness of the cooking. We loved the signature cut. However, Blue Grill also offers Australian, American and Argentinian meat in several preparations, including rib eye, striploin, and tenderloin. Hearty steaks of US and Australian Prime Angus Beef are the stars of this restaurant, with choice cuts it guaranteed to satisfy even the biggest of appetites. A choice of fresh seafood and appetizers will also be on offer for the non-meat lovers. Highly recommended!
Location: Yas Island Rotana Hotel
Area: Yas Island, Abu Dhabi.
Cuisine: American, European, Steakhouse, Wine Bar