DIFC’s newest eatery, La Table, has opened its doors for the first time, hosting a residency with chef Hattem Mattar of The Mattar Farm Smokehouse.
The 50-seat venue, which is operated by the team behind Beef Bar and Caviar Kaspia, will change hands – and décor – every quarter, welcoming an entirely new concept for each three-month residency with the aim of shining a light on emerging regional culinary talent.
Mattar, known as ‘the worlds first Arab pitmaster’, is first at the pass, bringing his smoked meats and brisket as well as an outdoorsy, modern farm interiors theme.
Mattar described his appointment at the space as an “honour”, revealing: “La Table is very interesting to me. I want to get people in DIFC that are in very high pressure, high paced, corporate environments to come take a load off, relax and come hang out in our backyard, have a delicious sandwich, then get back to work and be really great at what you do because you felt taken care of for lunch or for dinner, or you’ve had a really hard day at work.”
La Table is the first restaurant of its kind in the region, operating as a rolling series of pop-up kitchens rather than as one identifiable restaurant. The unlicensed space has been designed to allow for a quick overhaul between each new talent, allowing each guest chef to make their own mark, not only on the kitchen and menu but on the restaurant’s entire look and feel.
For Mattar, it’s a concept that will allow new and emerging talent to showcase their work. “People love to be surprised,” he adds, “and as much as they say they are creatures of habit, it’s always okay to play with your ideas and food and break away from the more traditional restaurant type of aesthetic and menu. I am here to literally fuel the culinary fire for the next three months and there are only exciting things ahead at La Table and on this menu.”