Dubai has been home to numerous elevated dining concepts, but none of them have hit the spot quite like the two-MICHELIN-star restaurant Row on 45 by chef Jason Atherton. Perched on the 45th floor of The Grosvenor House in the captivating Dubai Marina, this innovative concept takes haute cuisine to new heights, celebrated for its marrying of French techniques with Japanese ingredients such as Hokkaido scallops and Saroma wagyu. In this article, we explore everything that makes Row on 45 a must-visit culinary destination.
As the mastermind behind Row on 45, Atherton is no stranger to the realm of fine dining in Dubai, having launched several UAE restaurants, including Gordon Ramsay’s Verre at Hilton Dubai Creek and MICHELIN-selected City Social. With a large portfolio of restaurants, spanning kitchens as far afield as Mykonos and Shanghai, this chef has nailed the recipe for success. “Over the years, I've honed my craft through patience, understanding, constant practice, and making cooking a lifestyle, where hard work and a passion for learning have shaped me into the chef I am today,” chef Jason says as he reflects on his journey.
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At Row on 45, chef Jason’s globetrotting adventures come to life on every plate, with flavours and techniques inspired by the many countries he’s explored. His wealth of knowledge and sheer passion for his craft can be found in every aspect of the restaurant, saying that “being a chef is [his] entire identity.”
“I was born a chef and I will leave as one too. It’s not just my profession but my purpose, I get to fuel my creative side while allowing myself to bring joy to others through the universal language of food.”
Entering the restaurant truly feels like stepping into Atherton’s psyche. The dining experience is greatly intertwined with its setting, with each course served in a different space such as the Art Deco champagne lounge, open kitchen, and stately manor-inspired library, adorned with Victorian knick-knacks. “The décor is inspired by what a flat in the heart of Mayfair would look like, creating a relaxed, inviting atmosphere,” the British chef explains. Enhancing the ambience, he has even curated a bespoke playlist featuring nostalgic tunes from the likes of The Smiths, Johnny Cash, and Tracy Chapman.
If it weren’t for the views, you might almost forget you’re in Dubai, but really, it’s the juxtaposition of the sleek cityscape and the nostalgic interiors that make the experience all the more exciting. “The stunning backdrop adds to the experience, making it even more special, especially after earning two MICHELIN stars,” he says.
The name itself combines its location on the 45th floor with the acronym ‘refinement of work’ and it surely lives up to it. “With our menu, we aim to have one of the best in the world,” Atherton explains, “we strive to be the best at what we do, offering a unique, delicious, and special experience that leaves a lasting, unforgettable impression on our guests.”
“I define my artistry as a blend of science, art, and joy- where precise techniques and flavours meet creative expression, and the joy of sharing a meal brings everything together in a way that connects people.”
The British chef's approach complements the philosophy of EIRA Water, the restaurant’s water partner, which plays a subtle yet essential role in enhancing the dining experience. Its natural purity and crisp taste help to reset the palate, allowing each flavour to be fully appreciated. “EIRA water enhances the dining experience at Row on 45 by cleansing the palate, allowing guests to fully enjoy each course and experience the flavours to their fullest,” he highlights, “it’s a simple yet very important part of the journey.”
By combining French techniques with Japanese ingredients on the 45th floor, this two-MICHELIN-star restaurant offers a unique and personal culinary journey. Atherton's passion and meticulous attention to detail shine through in every dish, making Row on 45 a must-visit for food enthusiasts seeking an unforgettable experience. The stunning views and nostalgic interiors only add to the charm, ensuring that each visit is a memorable adventure in haute cuisine.
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