We were recently invited by the folks at Ribs and Rumps to a bloggers dinner a few nights back. I’ll admit that I’ve neglected the blog for a while for several reasons but I’m back with a renewed focus and ready to sink my teeth in (pun intended).
We started off the evening with a few starters including Garlic Cheese Bread, Sizzling Mushrooms and an appetizer platter which consisted of shrimp, calamari, lamb chops, chicken wings and what I believe to be … Sardines! All were fine but I was mostly intrigued by the gutted & flash fried little fishies. With a spritz of lemon I found myself munching on the pile until only a few remain.
The main attraction here is meat … Ribs to be exact. So, yes, we had to sample the ribs. Lets just say the bones fell off the meat with almost no effort of our own. And if you enjoy your steaks or ribs basted and saucy then you’ll dig Ribs and Rumps. However, I didn’t care for the sweetness of the sauce. As for myself, I’m a smoked ribs kinda guy. I’m talking black bark on the outside and rosy hues on the inside. And a smoky vinegar based sauce suits my tastes more than what’s typical of such steak houses.
Round three included a duo of desserts at different ends of the spectrum. The date pudding was served warm with a scoop of vanilla ice cream while the hazelnut tart was plated expertly along with fresh berries. The latter of the two was light, smooth and mildly sweet. However, we were told that the tart had a resemblance to Nutella. Can’t go wrong, right? Wrong. I totally missed the Nutella. As for the date pudding, I found it to be inviting and chock full of dates. It was as good as advertised.
Overall, I would rate our initial visit somewhere in the middle of the pack. But lets be honest, the place is still in soft opening and it’s apparent training is ongoing. It’s only a matter of time before the fine folks at Ribs and Rumps find their groove.
Ribs and Rumps is located in Manqaf at the Menus complex just north of the Hilton Kuwait Resort.