BB Social Dining

BB Social Dining re-launches brunch with an exciting new menu and vibe in DIFC


BB Social Dining re-launches brunch with an exciting new menu and vibe in DIFC

BB Social Dining has taken DIFC by storm in the past few weeks with many new DJ and Employee Only nights and intends to shake up the culinary scene even more with the re-launch of their popular brunch. Every Saturday from 12-4pm, BB Social Dining will be the place to be “seen” and you are guaranteed a wonderful day with a line up of amazing DJ’s weekly. The menu has also been revamped to include a more streamlined menu and new “bite” options.

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 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 on the new menu. The extensive selection of scrumptious yet quirky desserts ensure that not only the eyes, but the taste buds of every guest are catered to.

Co-founders Chef Alexander Stump and Spero Panagakis are exceedingly excited to re-launch their highly popular brunch concept 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 newly revamped brunch. 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.

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