The Stables: A new place that feels comfy and familiar
This is a feel-good eatery. Popped corn comes free with your menu, dispensed from a retro-looking popping machine.more lifestyle Updated: Apr 23, 2017 08:50 IST
- Rating: 4 / 5
- Where: Peninsula Redpine Hotel, Near Airport Road Metro Station, Andheri (E)
- When: Noon to 1.30 am
- Cost: About Rs 3,500 for two, with one cocktail each
- Call: 3015-1747
Plonked on a noisy intersection close to the international airport, The Stables was surprisingly quiet when we entered on a sweltering April evening. The staff assured us that the quietude wouldn’t last long. Come dusk, the after-office-hours crowd descends to unwind to a playlist of ’80s tunes. There was even a DJ console and a jukebox in the corner as evidence.
The Stables is a casual, all-day restobar serving pub-style comfort food and reasonably priced drinks. The Mumbai outpost of the Dubai brand of the same name is new to the city, but it still exudes a sense of comfort and familiarity.
The place has a decidedly equestrian décor theme: circular stained glass windows featuring horses; comfy, six-seater booths fashioned like stable gates; barrel-shaped tables with bar stools.
Prepare for the wafting aroma of freshly popped corn. It comes free with your menu, dispensed from a retro-looking popping machine.
We started with a huge bowl of their classic nachos loaded with the works – a great opening act. Tender bits of spicy pork chilli con carne melded with cool guacamole and pico de gallo, atop cheesy chipotle-dusted tortilla chips. Next, BBQ lamb sliders, their meaty taste balanced by a tart onion jam.
The Jamaican rum- and passion fruit-based Stable Grog cocktail was in desperate need of some sugaring up. The Best Mate Passion, with smokey bourbon and orgeat syrup, on the other hand, suffered from an overdose of sweetness. The drinks made us feel like Goldilocks!
The tagliatelle ai funghi came oozing with good pecorino cheese, a hit of truffle oil and sautéed mushrooms. It was perfect, as was the galletto – hunks of peri peri-spiced grilled chicken so soft they were falling off the bone, served on a large platter with a mountain of baby potatoes.
The sticky toffee pudding for afters was simple: a slab of gooey cake-like pudding, a scoop of vanilla ice-cream and a drizzle of smoked and salted caramel sauce. It has us satiated.
For fare like this, we’d happily trot around the paddock.
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