71 Steak & Grill—born in the UAE—has opened its first permanent Dubai location at Nad Al Sheba Mall, with a menu built around open-wood fire cooking, slow-smoked meats and easy, family-friendly plates. Doors open on 1 October 2025.
A home-grown brand with a loyal following
Started in Ajman in 2017, expanded to Sharjah, then ran a two-year pop-up at Emirates Towers. Now it’s settling in Dubai for good.
- Founded by young local entrepreneurs; supported by Khalifa Fund and others.
- Two-year Emirates Towers pop-up helped build the fan base.
- First permanent Dubai site opens 1 October 2025.
71 Steak & Grill began in Ajman in 2017, grew into Sharjah, and then drew city diners with a two-year Emirates Towers pop-up—complete with skyline views and that unmistakable wood-smoke aroma. The brand credits local backing, including Khalifa Fund, Ruwwad (Sharjah) and Dubai SME, for helping it mature from a small team into a 40-plus operation. The new Dubai venue marks the next step in that growth story.
Location, date and how to book
Find it inside Nad Al Sheba Mall. Opening 1 October 2025. Phone and mall directory are live.
- Venue: Nad Al Sheba Mall, Dubai.
- Opening: 1 October 2025 (UAE time).
- Info/Bookings: Mall directory listing and 058 662 627.
The restaurant sits inside Nad Al Sheba Mall and starts welcoming guests from 1 October 2025. To check opening hours or to call ahead for larger groups, use the official mall directory page or ring 058 662 627.
Space and design
Lots of glass and natural light; earthy tones with terracotta ceilings, amber glassware and statement pieces.
- Towering glass walls and greenery.
- Terracotta ceilings; amber accents.
- Aim: stylish yet welcoming.
The room leans warm rather than flashy: lots of daylight, soft earthy colours and tactile details. Think terracotta overhead, amber glass on the table and a few sculptural pieces to anchor the space. It reads modern without feeling cold, setting up the wood-fire theme without turning the restaurant into a theme park.
Headliners on the menu
Smoked and grilled meats lead—14-hour short ribs, Black Angus tomahawk and a NY Brisket Sandwich—plus seafood and chicken options.
- 14-hour smoked short ribs.
- Black Angus tomahawk.
- NY Brisket Sandwich with pepper sauce, cheddar and dijon.
- Smoked octopus with sweet potato hummus, kimchi, crispy tapioca.
- Roasted chicken with truffle sauce and oyster mushrooms.
The kitchen keeps things bold and straightforward: long-smoked ribs for indulgence; a hefty tomahawk for the table; and a loaded brisket sandwich that reads like a lunchtime regular. Seafood isn’t an afterthought, with smoked octopus paired to sweet potato hummus and crunch from tapioca, while a truffle-topped roast chicken offers a richer non-beef route. Sides lean comforting—see next section.
Sides, kids and desserts
Mac and cheese, grilled avocado, smoked truffle burrata and parmesan fries. There’s a kids’ menu and two solid dessert options.
- Sides: mac and cheese, grilled avocado, smoked truffle burrata, parmesan fries.
- Kids: baby steak with fries, grilled chicken, mini burgers.
- Desserts: tiramisu; warm skillet cookies with ice cream.
The sides list is built for sharing, with creamy, cheesy and crispy textures that suit both the brisket and the octopus. Families are clearly in scope: the kids’ section covers steak, chicken and burgers without overcomplicating things. Finish with tiramisu or a hot-from-the-pan cookie crowned with ice cream. Simple, sweet, done.
What the team says
Co-founder Maryam AlMulla calls the Dubai opening a “big step”, focused on sensory design and shared moments.
- Big milestone for the brand; welcoming loyal and new guests.
- Venue designed to “ignite the senses”.
- Aim: food that sparks connection.
In a brief note, co-founder Maryam AlMulla ties the new site to the brand’s core idea: good food brings people together. The message aligns with the menu and the room—simple cooking, warm design, and plates meant to share.
