Hidden away in the fine-dining courtyard just off the main strolling boulevard in City Walk is AYA, one of the newest additions to chef Izu Ani’s restaurant empire. Focusing on the Asian (predominantly Japanese) cuisine, it’s wearing off on the cocktails as well, and as the rest of his establishments, quality is a key factor in AYA.

Morimoto is named by the Iron Chef, Masahuro Morimoto, and this place is close to a home run in a lot of aspects; design, food, attention from staff - from a cocktail bar perspective though they have a way to go though, but they're teaming up with the geniuses from Aura Beverages, the team that helped Masti to go from zero to best cocktail bar in Dubai in less than two years, so good things may come to us who wait.

With an entrance hidden away in a bookshelf just off the main lobby in the Paramount Hotel, this place has a lot of things talking for it already from the start. The bar is dimly lit, almost a bit too dark, while the tables are bright as if in the limelight - other way around would be better for seeing what you drink and socializing at the tables.

David Myers is the uncrowned king of Downtown, being the brainiac behind Basta!, Bleu Blanc and Poppys, all located in the Renaissance Hotel. When stepping into Basta!, it's easy to get wowed by the interior, and even though the bar is playing second fiddle to the restaurant itself, it’s reasonably cosy and welcoming.

Having gone through a transformation from white table cloths and super fine dining to a more appealing sharing concept, one could assume that the service and quality of food might have dropped as well - not in this case though. The food is exceptional and the staff is even better.

Brasserie Galliard is a massive restaurant with an outdoor terrace that is absolutely fantastic during the winter months. The food on offer is Mediterranean with a Turkisk/Italian twist, and the execution of the same is impeccable. For drinking cocktails, there are two bars on offer - one inside, which is quirky with a seriously displaced pillar, and one outside with the panoramic views of the Burj.

Hidden away one floor above the lobby of the Intercontinental in Dubai Marina, this place is kind of hard to find, even if you know where to look. It's a bit on the anonymous side interior wise, but for catching up with a friend over a drink or two, it's fine.

Nusret Gökçe is the King Midas of meat restaurants in the world - everything he touches turns to gold (almost literally - because we do remember the 24 ct gold coated tomahawk steak he serves, right?). However, from a cocktail perspective, he’s got a long way to go - his new burger establishment in DIFC lacks in both atmosphere and passion - two of the most important factors in cocktail bars.

This place is a veritable feast for the eye - no matter where you turn your head, you feel like walking in the Narnia of cocktail bars. The signature cocktails all follow the same enchanting theme, even though the result sometimes makes you wish for a more refined execution.

Located on the top floor in Pier7 in Dubai Marina, it wasn’t without anticipation that the visits to Atelier M were conducted. However, it’s quite evident that the place is in need of a vitamin injection - empty tables, staff that are more focused on their mobile phones than the guests they actually do have and perfunctory mixed cocktails.

The “old” dynamic duo Nick & Scott has quite recently opened up Verve Brasserie in equally newly opened Grand Plaza Mövenpick in Media City - and the result is quite appealing. The food is of course first-rate - nothing else would be expected from these guys, but what is more pleasantly surprising is the level at which the bar is at.

A lot of international restaurants use Dubai as their first hub outside of the mothership - Marea, Indochine, Zuma and Cipriani all have their original big brother elsewhere in the world, and Verde is no different, with Paris and St. Tropez as the first two siblings, before Dubai was launched a few weeks ago.

Ginter has a lot talking in its favor - location, potential footfall and a concept of Gin, lots of Gin actually - still this place isn't taking off, why? A combination of lackluster interiors and shortfall of engaged staff is a guess as good as any, but Ginter could - and should - be so much more.

In what used to be Ynot Wine Bar, La Carnita is hurling out tacos and tostadas since late August last year. Food wise, they’re true to their topic with moreish dishes with the spices spot on. But from a cocktail slant, they have some work to do.

Having opened already in 2004, Pierchic has been one of the top destinations for all romantic date nighters for probably more than a decade - and from a date experience point of view they do deliver.

A bar called Gemma is the true brain and handcraft child of Johan Evers - he has done everything except for plumbing and electrics in this small gem(ma) of a bar. Size wise, it’s a bit on the small side, but they make up for it with intimacy and the dialogue with the guests.

Following the Italian (Cipriani and Scalini) and Greek cuisines (Gaia), it’s now time for the Bulldozer Group to take on the bold east Asian flavors. As is the case with the previously mentioned sister restaurants - Shanghai Me is a sight for sore eyes; an all-encompassing design with a masterful attention to detail and elaborate menus all vouch for that special experience.

While nostalgia can excuse a lot, the Cocktail Dandy takes no prisoners; Café Belge holds a special place in the heart being my very first bar visited in Dubai - but truth to be told; they should stick to beers. Are they that bad with cocktails?, one may ask, and the answer is no.

Having been a long-time resident in Al Murooj Rotana, the team behind AER has now taken on a massive space in Emirates Financial Towers - covering more than 20,000 sqft, and boasting a bar 100 feet long. The interior is a mix between gold walls, lounge furniture and plants - leaving a somewhat messy impression.

The pictures from The Cigar Room in various magazines and articles are all showing the same thing - this place should be one for the books. In situ, it’s once again evident that camera angles and staging go a long way - the place is crowded (and unfortunately not with people).