What’s On announces the opening of a new restaurant in Dubai, Tribeca Kitchen And Bar, on JBR. TR!BECA is a healthy eating restaurant.

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In line with the ‘New Year, New You’ ethos sweeping Dubai, a new farm-to-table healthy eating spot will open its doors on JBR this month.

TR!BECA Kitchen and Bar, which will be at the JA Oceanview Hotel, is headed by award-winning Chef Giovanni De Ambrosis, and describes itself as ‘New York inspired’. The clue is in the name, of course – Tribeca, which got its name from Triangle Below Canal, a reference to its Manhattan location, is one of the Big Apple’s trendiest locations.

And every bit of that ‘cool’ can be seen in the decor here. Images released to What’s On ahead of the opening show an NYC loft environment, complete with concrete floors and walls, bare ceilings, exposed grates, wooden pallets and steel structures throughout, and graffiti by local and international artists Justone and Onemizer.

“It’s simple,” say the team. “Dubai does not have an urban chic spot that offers organic food and beverage options coupled with home-grown entertainment in a lounge bar environment.”

As much as possible, they insist, Tribeca’s menu features naturally and humanely sourced ingredients from regional farmers and fair trade cooperatives. Recycled packaging and building materials were used where possible.

The entertainment element adds another strand to what is already an attractive proposition for the emirate’s trend-setters. The venue will regularly  feature live art exhibitions, celebrity-cooking demonstrations and pop-up stores, as well as live music.

Tribeca will hold around 400 diners inside and out when full.

Its opening follows that of New York’s ‘Catch’ at Fairmont Sheikh Zayed Road. Situated in the heart of the Meatpacking District, it has become a magnet for the great and good of the celebrity scene counting David Beckham, and Jay Z and Beyonce among their diners. Diners at the Dubai restaurant, which replaces the legendary Spectrum On One, can expect to find an open kitchen and several serving stations – hot, cold, raw, rolled, grilled – all set within a wood and metal interior. As is now seemingly common, a sharing concept is at the heart of the menu.