September is a good month for all the men out there. I mean who wouldn’t love “Take a Man on a Date” Month, right? When was the last time someone asked you out on a date or better yet, when did you last go on a date? Everyone looks forward to a date: I know I do. Dates are crucial in maintaining the spark in relationships.
Every man deserves to be pampered and treated to some nice things and taking him out on a date is one of them. I know asking someone out can be extremely nerve-wracking but well, someone has to do it.
Ladies hear me out, seize the date. This month is often referred to as Take a man on a date month (in case you didn’t know). Just remember everyone appreciates someone who knows what they want.
Chophouse Nairobi at Radisson Blu Hotel, Upper Hill is the ultimate cutting edge, stylish, sophisticated dining spot for a memorable gastronomic dining experience. Maureen and I took some time off work to enjoy a wonderful evening at this restaurant, in what turned out to be one of the best dates I have been in a long time and the restaurant did not disappoint: we had an absolutely fantastic time.
Exuding elegance and charm, Chophouse’s menu masterfully elevates beloved grilled meat dishes to an unmatched level. With an open kitchen show and in-house aging of meat for up to 28 days, you are in for a treat all thanks to the Head Chef Wayne Walkinshaw, famed for his skillful dishes, fusing gastronomical traditions of different countries with classic specialties to create original and delightful culinary expressions.
Have you ever been to dinner date where every meal on the menu, is mouth-watering, fit for a king, delicious and not forgetting, well-prepared delectable meal with great care and attention to detail and an interesting flavor? That is what we experienced and enjoyed at Chophouse.
The starters-
Crab Loaf
Mombasa crab salad | pickled lemon | fried brioche | cucumber liquid gel
lemon mayonnaise | dehydrated apple
Bone Marrow
Oxtail ragout | cheese & herb gratin | bacon jam | confit mushrooms | bone broth
The mains
Pork Belly
Honey & soy glaze | potato puree | sweet chili prawn | apple puree
pork skin popcorn | stout reduction
Confit Duck
Confit duck drumette | grilled breast | whisky marmalade sauce | hibiscus liquid gel
roasted garlic potato puree | charred zucchini
Rib-eye
Mushroom cream | béarnaise | soubise foam | truffle oil | potato pillows
Dark Chocolate Tart
white chocolate sponge | honey comb | caramel chocolate gelato | pickled black berrie
Each dish was designed with a poetic flair: a gastronomical experience that left us literally so satisfied but still wanting more. The chef and his team, really outdid themselves.
N/B; The restaurant dress code is elegantly casual, and they highly advise guests to book a table in advance as seating availability is exclusive and limited. Dinner starts at 6 pm-10 pm.
Captain dressed by SAO SARTORIAL – Adams Arcade
Maureen’s own wardrobe.
Venue- Radisson Blu Hotel, Nairobi Upper Hill.