Ignore rare, medium, or Cajun -spiced. Request him to make it the only way he knows how: Sexy.
Nusret Gokce, a.k.a. Salt Bae, shot to viral popularity with Instagram videos of his super-sultry salting technique.
His trademark move, flexing his elbow and sprinkling salt off his forearm that was chiseled, has resulted in thousands of memes.
Vocalist Bruno Mars even tweeted out a still frame of Salt Bae being sensually salty, adding the words “Annndddd I’m out.”
Behind the glitzy technique lies an unbelievable success story, of a young lad born into a working class family who dreamed of being a chef.
Workers at his latest eatery, Nusr-et Steakhouse in Abu Dhabi’s glamorous Galleria Mall, home to high end clothiers like Boss and Ermenegildo Zegna, declined to speak on the record.
It was not because the constant flow of customers, including Emirati royals, kept staff always attending to tables, although because they were not permitted.
Dishwasher to demigod
Gokce was born into a mining family in a rural area of Turkey. One pal says when he was younger, working long hours but never giving on his dream of running his own restaurant that Gokce got work as a dishwasher.
He started experimenting with his own dishes and making friends with local clients. When people kept coming back for more, the narrative goes, they had especially ask for the specials of Gokce.
Word started to spread, and slowly, the star came to be.
Gokce now possesses six restaurants in the UAE as well as Turkey, where diners that are average rub shoulders with Emirati and celebs royals.
You’ll find plans to grow into major European capitals and word is he is already scouting places in London.
Spend you will see Gokce is a lot more enthusiastic about meat in person than he’s in his videos and an average evening at his latest eatery.
Along with his trademark tight white and black Tshirts — and, arguably, even tighter trousers — he greets patrons frequently carving and serving their dishes table-side.
A lot of videos uploaded on social networking and after are shot on smartphones from the patrons.
Gokce is always participating together with his fan base on social networking, when he is not working the flooring. His mobile is continually in his hands, and his Instagram account alone has 2.4 million followers.
He is proven to work 18-hour days, carving and personally inspecting each piece of steak that is flown in from slaughterhouses himself is often visited by him.
Even the sweet baklava, plated upward with more knife-wielding dexterity, is flown in daily from Turkey.
As his little army of servers, many sport conventional Turkish mustaches reminiscent of Turkey’s early 20th century Ataturk age, scurry around, the eatery is living using the daring, meat-tinged odors emanating from your open kitchen.
Certainly one of his signature dishes, a steak “sushi,” is cooked table-side by means of a blowtorch, the fires bouncing off wooden carving boards and shooting up several feet high.
The outcome is a signature dish that tastes unlike other things.
Crispy tufts of fried shavings and subtle touches of conventional Japanese sushi fillings, complement perfectly warm, nearly gooey meat.
Designed to be eaten by hand, it is soft, damp, warm, and can leave lips and hands wet. All a part of the encounter.
Itis a mouthful that is fervent — unraveling to reveal layers of stronger feels and flavors that are concealed that are volatile.
There’s additionally “steak spaghetti,” made by flash-grilling very long and lean cuts of steak, presented table-side, each separately wrapped around a fork with a server.
The meat is succulent, fresh, perfectly spiced and come as close to melting down in the mouth as a steak can.
Gokce’s fire and obsession with detail shines through in virtually every dish, with each succeeding course
Parts are sufficient without leaving guests overpowered by meat to savor the flavors.
With mains it is not inexpensive, but not excessive by UAE standards.
The menu highlight that is true stays Gokce.
And yes, according to a minumum of one longtime worker, he is wed. But you are perhaps thinking.
“He’s married to his job,” one worker describes. “He doesn’t even travel unless it’s to scout for new locations.”