After a quick drink at the beautiful Library (located just across the way – plan to have a quick cocktail here if you can), we were warmly greeted and shown inside.\u00a0 The interior of Oak Room immediately passes with the highest of marks.\u00a0 I’m not sure where the contract was signed to say that steakhouses should be done in dark paneling and low lighting, but in the Edition, the concept works.\u00a0 The design is modern and doesn’t feel outdated in any way (as many steakhouses tend towards).\u00a0 Instead, the fit out is romantic, intimate, and seamlessly integrated with the hotel.\u00a0 Having visited numerous steakhouses in the UAE (Ruth’s Chris<\/a>, Graze<\/a>, Beefbar<\/a>, The Hide<\/a>, and Prime 68<\/a>, just to name a few), Oak Room\u00a0really stands apart in its design.\u00a0 Even better?\u00a0 An upbeat soundtrack that is one of the best in the country — hit after hit, cool cover after cool cover, it’s the type of place where the Shazam app stays open.\u00a0 Although the music was just a touch too loud for my dining partner and me, overall, we both commented on how engaging it was.<\/p>\n Service was an immediate high point at Oak Room, with Charlie Grainger, the meat sommelier (yes, this is a real job, and yes, I asked for his business card, and yes it actually says meat sommelier).\u00a0 Charlie comes from a background in butchery and is responsible for getting some rare cuts into the country, including the gorgeous Spanish Rubia Striploin<\/em>.\u00a0 We also spoke with a regular sommelier (y’know, the wine kind) and while he didn’t specifically upsell the insane amount of wines available through the Coravin system (my guess is this is one of the most extensive by the glass menus in the country), we were able to find a nice bottle that worked for us.<\/p>\n So, what did we order?\u00a0 I started with\u00a0Caesars Salad, AED70<\/em> for me (anchovies galore, for you purists), and my dining partner had to try the Homemade Ricotta, AED50<\/em>.\u00a0 My salad was a bit unwieldy (I’d personally like it a bit more chopped – same for the whole anchovies).\u00a0 However, it was as a Caesar should be, same for the ricotta, which disappeared just as quickly.\u00a0 I’ll also take a moment to mention the house-made bread and the heavenly accompaniment – marmite infused butter – which I could literally eat on any product.<\/p>\n After our initial discussion, we had already indicated to Charlie we wanted the last available\u00a0Flank Steak<\/em>, AED100 (yes, as Americans this is one of our favorite cuts and nearly IMPOSSIBLE to find in the UAE).\u00a0 We also ordered the Black Onyx\u00a0Tenderloin<\/em>, 250g, a bargain at AED260 (the smaller version of this sells for only AED160).\u00a0 It’s also worth noting that the kitchen\/Charlie were happy to serve up the steaks Medium Rare on my behalf, then take back to the grill for another amount of time, so my friend’s portion could be served at her preferred Medium.\u00a0 Wins for everyone, and happy to see a place where customers are so well looked after.\u00a0 To accompany our steaks (which were accompanied by a selection of mustards and salts – !), we received Green beans with shallots<\/i>, AED30, Wagyu Fat Chips (!)<\/i>, AED50, and Green Salad<\/i>, AED30.\u00a0 There are sauces available, and I took advantage of the homemade Bernaise, AED20, while my dining partner asked for and received a freshly made chimichurri (not even on the menu).\u00a0 Do you need to order sides?\u00a0 Not necessarily, but it’s good to see an offer of traditional accompaniments as one would expect at a steakhouse of this caliber.<\/p>\n For dessert, we opted to split the traditional Sticky Toffee Pudding<\/em>, which delivered as per the tin (neither my guest and I are typical sweets people, bar the amazing homemade caramels which turned up with our final glass of wine, enjoyed outside).<\/p>\n Were there any additional changes I would suggest?\u00a0 Honestly, the only dish we didn’t care for was the Mac and Cheese<\/i>, AED90.\u00a0 With two Americans at the table, the mac\u00a0and cheese\u00a0<\/i>was a no go for us (especially for the current price point).\u00a0 However, this is a minor (and subjective) comment.\u00a0 Service, as you might have already guessed, is a highlight here – personable and not the cookie cutter ‘ma’am\/sir’ we find so often in the country.\u00a0 Attention to detail puts the restaurant further ahead, and after commenting on how much we loved the marmite infused butter, at the end of the meal, we were presented with our own little containers to take home (which I am trying my best to ration out, and not succeeding).<\/p>\n