The
Ritz Carlton Hotel opened earlier this
year off the 5th Circle and made quite the buzz in the hospitality, and the
food and beverage industry.
اضافة اعلان
It takes courage to
compete in this specific neighborhood of Amman, with its several five-star
hotels and their elite just across the street. Some however, may find Roberto’s
at the Ritz a different-vibe kind of restaurant.
It can get quite
intimidating to experience places as such; many may even think that you need an
arm and leg just to dine there. I volunteered to experience one of Ritz
Carlton’s outlets and tell you all about it. If you have not been there
already, that is.
(Photos: Zeid Odeh/Jordan News)
Located on the 20th floor of the hotel, Roberto’s
restaurant is modern and chic, yet rooted in the Italian traditions of
hospitality and authenticity. The restaurant is very spacious, with clean-cut
edges. It offers lunch and dinner, and brunch on Fridays; the latter added
recently.
There are several
seating areas at Roberto’s, included a beautiful terrace that overlooks the
city. You may either sit by the bar and enjoy a cocktail and a bite or have the
full dining experience on the terrace. During, there is music, if that is your
thing.
The restaurant is
targeting a certain psychographic segment of the market, those who are looking
for a specific lifestyle that they enjoy rather than merely a restaurant with
good food.
Many restaurants
are targeting a certain demographic sector, which gives them an edge and
differentiates them from the rest of the competition.
The restaurant
serves appetizers, salads, soups, pasta, main course, and dessert. All are
derived from Italian cuisine.
We ordered tuna
tartar, spinach and ricotta tortellini, seafood risotto, striploin steak, and
dessert, of course.
Before the
appetizers, bread was served with an olive tapenade and a sundried tomato
tapenade. The homemade bread consisted of sourdough bread, focaccia, and
grissini. The assistant manager also made his dip for the bread from olive oil,
balsamic vinegar, black pepper, parmesan cheese, and a secret ingredient that
you have to be there to try. Ask for Shadi and let him make the dip.
Many restaurants offer tuna tartar, and while
debating whether we should order the tuna or beef tartar, the chef overheard us
and recommended the tuna tartar. It was served with wasabi cream and avocado.
The tuna was light in flavor, and the creaminess of the avocado cream paired
well with it, yet the highlight was the wasabi cream, which brought a great
balance of flavors to the overall dish. It was not too powerful to overcome the
tuna flavor, yet not too weak not to be noticed. We were off to a good start.
The seafood risotto
with crab, lobster, and prawns was cooked using bisque, which is a stock made
from the shells of crustaceans, then topped with a Puttanesca sauce, which is a
tomato-based sauce that has olives and anchovies. The seafood items were placed
on top with basil oil to finish off the dish.
The risotto was
cooked just right. The crunch of every piece could be felt, and the flavor had
a great depth to it with the bisque. The puttanesca sauce on top brought a new
combination of flavors that paired well with the dish, and the basil oil
elevated it to a whole new level. I would personally remove the imitation crab
on top, since it is not even crab, to begin with, and it is not a product you
would want to see at this level of dining.
The ravioli stuffed
with spinach and ricotta, served with a creamy-based sauce, and topped with a
creamy truffle sauce was a perfect fit. The sauce was sufficient and the
truffle sauce, which could overwhelm the dish, was balanced with some bites
with an extra kick of the truffle.
There was a
similarity in techniques used in all those dishes, which reflects how the chef
thinks of his dishes in all their aspects. The dishes were very complex in
flavors, which shows skill and a great understanding of flavor pairing.
The Kiwami
striploin, which is a stockyard Australian wagyu, was brought on a gueridon and
sliced it in front of us before being served.
The beef was of
very high grade, the meat melted in the mouth. It was cooked simply, with the
addition of salt and pepper, and basted with butter and herbs.
The steak was
served with two sauces: jus, which is made of the juices of the meat, and a
creamy mushroom sauce. The jus added a complex flavor to the steak. The
mushroom sauce was creamy and rich.
Leaving the best
for the last, we had the homemade pistachio ice cream topped with olive oil.
No, this is not a mistake. The chef accidentally poured olive oil on top of the
ice cream; it turned out that they pair very well, so it made its way on the
menu. The creaminess of the ice cream and the flavor of olive oil is an
interesting match.
I usually focus on
three main aspects of any restaurant I go to: food, service, and ambiance. The
Ritz is well known for its high level of personalized service. It is all about
the small details, such as calling the guests by their name, working around the
guests, and smiles and gestures from the entrance all the way to the top.
All those aspects
played a role in creating a memorable experience. I hope this level will be
kept for every guest.
In seven words, Roberto’s is more than a restaurant, it is,
rather, a chic lifestyle.
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