The Marble blog

Stories from the fire.

What neither the menu nor the story page can hold: how we work, and why things carry the names they do.

20 August 2026

What is brisket? Ten hours over wood at Marble

Brisket is the beef chest. At Marble we smoke it for ten hours in an off-set smoker over samar wood, and serve it with lime and salt flakes only.

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What is brisket? Ten hours over wood at Marble

14 July 2026

What is marbling? Why we named it Marble

Marbling is the fine fat running inside a cut. Marble is named after it, and every cut is chosen by it: marbling before weight, provenance before price.

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What is marbling? Why we named it Marble

2 June 2026

Five years on the list of fifty

From a small kitchen making smoked meats to No. 12 on the Middle East & North Africa’s 50 Best Restaurants 2026 — five years running.

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28 July 2026

A business dinner in Riyadh: hosting your team or guests at Marble

A table booked on the site, a private dinner for 8 to 24 guests, or the whole restaurant for up to 80. A practical guide to a business dinner at Marble.

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A business dinner in Riyadh: hosting your team or guests at Marble

23 June 2026

Late-night dinner in Riyadh: Marble is open until 3:00 AM

Marble is open every day until 3:00 AM. What to order after midnight, how to book, and what to know before you come.

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Late-night dinner in Riyadh: Marble is open until 3:00 AM

13 January 2026

Samar wood and charcoal: the fire we cook on at Marble

At Marble we cook over samar wood and charcoal, never gas. What each fuel gives the meat, and why we smoke in an off-set smoker.

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Samar wood and charcoal: the fire we cook on at Marble

12 May 2026

Ribeye: what it is, where it comes from, and how we grill it over samar

Ribeye comes from the rib section, which is why it marbles so well. At Marble it is 350g over samar wood, with caramelised lemon and salt flakes.

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Ribeye: what it is, where it comes from, and how we grill it over samar

4 November 2025

Ribeye, striploin and tenderloin: the difference between steak cuts

Three cuts appear on almost every steak menu. Here is how they differ in fat, tenderness and flavour, and where each one sits on Marble's menu.

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Ribeye, striploin and tenderloin: the difference between steak cuts

26 May 2026

Best burger in Riyadh: the Marble Burger, from Saudi Arabia's best restaurant

One burger, by the numbers: 180g of a two-cut blend, a brioche bun, caramelised onion, cheese and Marble sauce, with seared edges.

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Best burger in Riyadh: the Marble Burger, from Saudi Arabia's best restaurant

2 December 2025

Steak doneness: from rare to well done

Five levels, in Arabic and English, what each one means in colour and texture, and how to order your steak at a restaurant.

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21 April 2026

Fine-dining etiquette: a short guide before you visit Marble

What Marble's policies actually ask, and what makes the evening easier for you and your table: dress, booking, children and the table itself.

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Fine-dining etiquette: a short guide before you visit Marble

24 March 2026

What does fine dining mean? And how Marble understands it

Fine dining is the English term for high-end restaurants. Here is what it generally means, and what it means to us at Marble: the cut, the fire and the service.

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What does fine dining mean? And how Marble understands it

7 October 2025

Smoked meat in Arabic and English: Marble's glossary of steak and smokehouse terms

The terms you read on our menu and hear from our team, in Arabic and English, with a short explanation of each.

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Smoked meat in Arabic and English: Marble's glossary of steak and smokehouse terms

22 February 2025

First in Saudi Arabia

In February 2025 the list of the Middle East & North Africa’s 50 Best Restaurants was read out: Marble first in Saudi Arabia, sixteenth in the region.

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3 March 2026

Catering a wedding night

A wedding night leaves no room for trial and error. This is how Marble plans its catering, from the first call to the last plate.

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8 September 2026

Choosing a caterer

Six questions worth asking any caterer before a formal event, and Marble's answers to them.

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10 February 2026

Catering companies and conferences

At an organisation's event, the catering runs on someone else's schedule. This is how Marble builds it.

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7 April 2026

Smoked meat catering: brisket and ribs at your occasion

What reaches your occasion from Marble's smoker, where it is prepared, and how it is carved in front of the guests.

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Smoked meat catering: brisket and ribs at your occasion

11 February 2025

The ghabga: what it is, and how to host one

The ghabga is a Ramadan evening between iftar and suhoor. This is what it takes to host one, at the restaurant, at home or at the office.

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The ghabga: what it is, and how to host one

20 May 2025

Birthdays and Eid gatherings

Three ways to celebrate with your group at Marble, depending on the headcount, and what to know before you book.

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27 September 2026

Catering an event in Riyadh

The headcount, then the venue, then the timing. This is how event catering in Riyadh is planned, and how Marble works.

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27 September 2026

Steak catering in Riyadh

Steak cooked over wood at the venue and carved in front of the guests. This is how Marble's live cooking station works, and what to know before you ask.

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