BB Social Dining launches its infamous brunch in Abu Dhabi
BB Social Dining is taking the capital of Abu Dhabi by storm since opening its doors in mid-May and intends to shake up the culinary scene even more when they launch their popular brunch in the prestigious Rosewood Hotel on Al Maryah Island this Saturday the 10th of June 2023. Every Saturday from 12-4pm, BB Social Dining will be the place to be “seen” in the capital.
BB Social Dining first launched in Dubai’s Financial District on the 17th of October 2017. “BB” is derived from the Arabic words “Habibti” and “Habibi” (meaning love), a term of endearment used when speaking to a loved member of your family, friends, or community in specific cultures around the world.
The style of food places its main emphasis on being creative whilst infusing many flavours from around of the globe. Brunch menus are created around the concept of giving guests the freedom to try many tastes from a wide selection of mouthwatering bites. Our BBQ dishes which can be shared around the table are guaranteed to be a hit in the capital city. For those who want to dine differently, we have exclusive Abu Dhabi maki roll selections to also choose from and offer endless vegetarian options. The extensive selection of scrumptious yet quirky desserts ensure that not only the eyes, but the tastebuds of every guest are catered to.
Co-founders Chef Alexander Stump and Spero Panagakis are humbled to launch their highly popular brunch concept into the capital and are looking forward to introducing carefully selected live entertainment and DJs over the forthcoming months. The dynamic duo’s commitment extends beyond their passion for food and guest experiences, ensuring that every visitor receives the highest level of service and hospitality. Stump quotes that creating new dishes exclusively for the market has been a highlight of the launch as he has taken onboard the comments and feedback from many local diners pre and post opening. Panagakis, the visionary, is excited to implement his sustainable ethos of a dining experience into the capital by working alongside many local farms and suppliers to continue his legacy of “soil to table” menu items