Updated: May 28, 2013, 12:00 AM
In pictures: VOGUE Café opens in Dubai Mall
DUBAI , UNITED ARAB EMIRATES Ð May 27 , 2013 : Jose Vicente Jorge , Chef making Roast fillet of seabass with wild mushrooms , spinach and ricotta cannelloni dish in the kitchen of Vogue Cafe at Dubai Mall in Dubai. ( Pawan Singh / The National ) For Arts & Life. Story by Rebecca McLaughlin
A Thai-style chicken salad with crushed peanuts, lime and spicy long beans. A riot of colour on a plate with its julienne peppers and diced chilli. Pawan Singh / The National
One side of the cafe is framed by a Vogue viaduct of golden arches, adding a touch of 1920s glamour to the eatery. The same warm hues are picked up in mirrored columns and a chandelier-like magazine display, suspended from the ceiling. Pawan Singh / The N???
The staff are stylish in pared-downtrouser-and-shirt combos of charcoal and grey. So relax; “Vogue� the cafe may be, but pretentious it most certainly is not. Pawan Singh / The National
The branding of the magazine is subtle and tastefully done, with its name merely embroidered on silky napkins and select photographs from its previous issues scattered through the menu. Pawan Singh / The National
Nestled in the heart of Level Shoe District, the open-plan venue doesn’t scream for attention amid the hundreds of colourful designer shoes, displayed like works of art. Pawan Singh / The National
As you might expect, the decor is flawless, from its palette of coffee and cream to the clean-lined marble tables and the imposing 3-D pyramidic design of the coffee bar. Pawan Singh / The National
DUBAI , UNITED ARAB EMIRATES Ð May 27 , 2013 : Roast fillet of seabass with wild mushrooms , spinach and ricotta cannelloni dish prepared by Chef Jose Vicente Jorge at the Vogue Cafe in Dubai Mall in Dubai. ( Pawan Singh / The National ) For Arts & Life. Story by Rebecca McLaughlin
Chocolate sundae: layers of dulce de leche and yogurt ice cream combined with caramelised peanuts and chunks of chewy brownie were nothing short of inspired. The final devilish touch to the dish was a topping of Chantilly ice cream, speckled with fresh va???