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At the request of Afisha Daily, Marina Shakleina collected all the details about the restaurants, cafes, bars and coffee houses that will open in Moscow in the spring and summer of 2016. And the editors of "Afisha" said that they think about it.
Anna Maslovskaya
Editor-in-chief of the "Food" section of "Afisha Daily"
Philip Mironov
Editor-in-chief of Afisha Daily
Alexander Ilyin
Restaurant columnist for Afisha Daily and afisha.ru
March
"Chinese News"
"News" on the Patriarchs
© Polina Kirilenko
The third restaurant of the Chinese News network by businessman Stanislav Lisichenko will open at the end of March at the Patriarch's Ponds, in place of the Chinese restaurant Pavel Kirillov and Denis Krylov "Walking-Walking". The first Novosti opened a year ago in Konkovo, on Profsoyuznaya Street, the second, with a simplified concept limited to noodles and dumplings, opened in autumn 2015 at the beginning of Tverskaya Street. The menu is the same as in the first "News". The restaurant will have an extended wine list compiled by Evgeny Bogdanov (Best Sommelier 2014, Russian Sommelier Association). The average cost of a bottle will be 1600-1800 rubles. They promise a lot of teas - including expensive ones. To the right of the entrance, they plan to organize a shop where you can buy dishes, teapots and, in fact, the teas themselves. The total area of the premises is 280 square meters. Promised delivery within the Garden Ring.
Ilyin: “They open in a place where no restaurant has lived for a long time. Well, if it doesn’t work out with Chinese News, then the room can be safely turned into a sauna (they don’t seem to exist at the Patriarchs yet). And if it works out, then we can safely predict a big Chinese restructuring of the Restaurant Syndicate.
Address Spiridonovka, 25/20
Double B
Four new addresses at the most respectable Moscow coffee shop chain
All Double Bs are made according to a typical architectural design, and this is a case close to Tolstoy's description of family happiness.
© Olga Alekseenko
The addresses are: Ostozhenka, 27, building 3, and Novodevichy proezd, 4 (March), the Atrium shopping center and the Moskva bookstore on Vozdvizhenka (April). In general, things are going well for Double B: a few more coffee shops will appear by the summer. At the moment, network establishments are open in five Russian cities and in Prague, only in Moscow there are already more than thirty of them. The concept is the same everywhere: high-quality coffee beans found by the Double B team in different parts of the world, brewed using traditional and alternative methods (150-200 rubles), author's coffee drinks (250-350 rubles), tea and almost no food - bagels, cookies and croissants.
Address Ostozhenka, 27, building 3; Novodevichy pr., 4; TRK "Atrium"; Vozdvizhenka, 4/7, p. one
The Madcook
Italian food with a hint of game
An Italian project by restaurateur Dmitry Sergeev, responsible for the new profile of the Ginza corporation and the new Danilovsky market, and designer Natalya Belonogova (, "Ugolek"). Concrete, wood, leather, marble will be mixed in space, they will make green wall from plants. Landing, in contrast to the prevailing fashion, is planned discharged. Maxim Volkov was called to manage the kitchen. At the age of 26, he managed to work in the restaurants "Mario", Piazza italiana and Christian. In The Madcook, he will cook, as he himself says, "hooligan dishes." For example, avocado tiramisu, fresh cucumber savoiardi, pumpkin soup with galangal root and chicken wings, fish sticks with sweet and sour sauce and pike caviar. The dessert menu includes an eclair with sheep cheese mousse, beetroot fondant with ice cream and tom yum flavored pasta. It is clear that The Madcook is about him. The average check is planned to be fixed at the level of 2000 rubles. The wine list was compiled by Vlada Lesnichenko, who keeps track of drinks in almost all the latest restaurants in Sergeyev.
Maslovskaya:“They say that Sergeyev is building seven restaurants on Patriarch's, but we only recently learned about this, on Tsvetnoy Boulevard. The menu is impressive, already interesting. If everything goes well, Probka on Tsvetnoy may have a strong competitor. Despite the fact that there are a dime a dozen Italian restaurants in Moscow, there are still few good ones.”
Address Tsvetnoy b-r, 2, building 1, complex "Legend of Tsvetnoy"
April
cutfish
A new way out into the people of a couple of Oganez - Ballis
“Sushi bistro” - this is how restaurateurs Glen Ballis and Alexander Oganezov (together they made Glenuill and Zupperia, Oganezov separately - Mi piace and Chaikhona No. 1) call their new restaurantСutfish, which will open in April in the Patriarchy district, opposite the Friends Forever cafe. The short menu will include sushi and Japanese food in the style of Ballis, who is the brand chef in the project. Who, in fact, will become a chef, is still unclear; Rumor has it that he is Korean. The bar menu will also be laconic - with sake, wine, Japanese beer, tea and tea-based lemonades. In addition to Cutfish, in June Ballis and Oganezov are launching a second large Glenuill on the site of the Bouchon restaurant. Pretty much the same food, same concept, but more space, plus their own bakery and bar.
Maslovskaya:“Glenuill, in my opinion, is one of the most important Moscow restaurants, so I can only predict good things here. There is no Japanese food like ramen and okonomiyaki at the Patriarchs yet. I hope it will be either something very traditional, or Glen's authorial rethinking. Well, it will be delicious.”
Address Bolshoy Kozikhinsky Lane
Moscow - Delhi
Indian cafe with highly spiritual vegetarian concept moves to Patriarch's
Spartan interior Moscow - Delhi in Khokhlovsky lane
© Ksenia Kolesnikova
The history of the project began in November 2013 with a tiny extension, where they fed only in the evenings and only their own. Over time, the place became more like a cafe, but it had neither the usual menu nor waiters: Moscow - Delhi worked in a format close to Indian dub eateries. Now the project will move from cozy, but unattractive for the restaurant public, Khokhlovsky Lane to Patriarch's Ponds, where the vegetarian paradigm will surely find a lot of admirers. At the moment, the repair has already been completed, preparations are underway for the opening. Chefs from India and Nepal will also work in the kitchen in the new one, they promise the same food as it was - that is, no menu. Breakfast in the morning, lunch in the afternoon, dinner in the evening. Everything is the same for everyone: masala, herbal teas, whole grain organic flour cakes, rice and side dishes, dal, gulab jamun and so on.
Maslovskaya:“Products - only of known origin, wood and tiles in the interior - have already been used before, although it is more expensive than buying a new one: I respect and dearly love the conscious approach of the owners of Moscow - Delhi Gali and Johan. I have already visited them at the Patriarch's - there it is exactly the same as it was at Khokhlovka, only from the room it all grew into a real palace. The style is “India meets France” (Johan is from there), and the feeling is a warm hut in which you will be given hot tea and warm paneer bread.”
Address Ermolaevsky per., 7
"Tazhin"
Morocco from the creators of "Khachapuri" and "Odessa-Mama"
Restaurateur Tatyana Melnikova (she is also "Mom Tolik", a ram)
© Semyon Katz
New project Tatyana Melnikova, co-owner of the Khachapuri and Odessa-Mama chains, will be dedicated to the Moroccan gastronomic miracle - tagine. There will be five types of them here: classic with chicken and salted lemons, lamb with prunes, fish with tomatoes and hot pepper, vegetable with sweet potato, peas and artichokes, and the last - seasonal, the recipe of which is still unknown. The accompaniment is meze, such as sweet carrots with almonds, spicy beets with cumin, orange salad with olives and harissa, beetroot hummus, tomato salad with capers. There will also be chickpea soup, tangerine cake, hazelnut baklava, mint tea and cocktails. The average check is promised at the level of 1500-1800 rubles. The chef is Sergey Markin, who has been working with Melnikova since the Gallery. The design is again made by the beloved Melnikov sisters Sundukovs. "Tazhin" is designed for 90 seats.
Ilyin:“The Moroccan tagine is not just a beautiful ceramic thing, but a key piece of technology, not very secret, but still requiring some understanding. In this regard, the choice of the chef is surprising: the strong production worker Sergei Markin introduced both American cuisine in Tribeca and zeppelins with pilaf in 15 Sisters with equal confidence. How he will deal with all these Berber subtleties, it’s even scary to think. ”
Address Trubnaya, 15
Haggis Pub & Kitchen
More wine Haggis at Belorusskaya
Haggis №1 - on Petrovka
© Ivan Erofeev
Chef Dmitry Zotov and sommelier Sergey Krylov seem to simply not know how to make unsuccessful projects: their pub Haggis Pub & Kitchen and pizzeria Zotman Pizza Pie are invariably loved by the people. It is a sin not to replicate what has already settled in the minds of Muscovites with the mark "give me two!". Get it. The second pub of Zotov and Krylov Haggis opens in the White Square, we talk about Zotman's Napoleonic plans for a small pizzeria below. Haggis on Belorusskaya will copy the first one located on Petrovka by two-thirds. The second Haggis will also focus on beer and Anglo-Scottish dishes to go with it. However, they plan to pay a little more attention to wine here - apparently, this will entail a slight update of the list of dishes.
Ilyin:“It is clear that it was only a matter of time for Dmitry Zotov to become a corporation, but it’s a shame that he puts things into circulation by definition piece - “Wing or leg”, now here is the Haggis pub. It's not a pizzeria though, by God. Dima, stop!
Address Butyrsky Val, 10, BC "White Square"
Restaurant without a name on the site of the cafe "Rulet"
Pair skating of a knife and an ax
Since the beginning of the year, the Roulet cafe could not decide whether to close the project or redo it. As a result, by the spring, the establishment changed owners (their names were not disclosed, it is known that they own a chain of craft pubs), team, concept and name. True, a new sign for the institution has not yet been invented. The kitchen will be headed by two chefs - the winner of the Master Chef show, co-owner of the catering company Ryba. Meat. Two Knives" Rafael Kazumyan and Alexander Pantyukhov, who previously worked in the pub "Owl and Ax". In June, Rafael should go on a three-month internship at the Danish restaurant Noma - in September, respectively, he will return. The duo promises to showcase modern and, as they say, "trendy" food. They will try to keep the average check at around 1,500 rubles.
Mironov:“I never liked Roulet - it seemed that the entourage did not coincide with the kitchen of chef Timur Abuzyarov. At the level of promises, the redesigned "Roll" sounds interesting, although the word "fashionable", even casually said, makes one reach for the Mauser.
Address Trubnaya, 28, building 1, 1st floor
"Head"
Cocktails and parties in the basement on Trubnaya
The chamber cocktail bar will open in the basement of an old brick house on Trubnaya Street and will be open from Thursday to Saturday from 18.00 until the last guest. The emphasis will be on original mixes and a seasonal map, although wine and beer will also be poured. Drinks are managed by Nikolai Volotov, Strelka's bar manager and co-owner of the project. The menu is under development: they are considering the concept of snacks for alcohol. The bar also plans to host parties.
Maslovskaya:“Volotov's presence gives hope for a successful outcome, because he is an experienced person and the cocktails will be decent. You don’t have to worry about the design either, the team has good taste.”
Address Trubnaya, 15
SOS Cafe
Sausages from owners of Saperavi and "Wai me!"
Khatuna Kolbaya (left) and the Saperavi restaurant team
© Alexander Reshetilov
The opening of a new democratic place from the owners of the Saperavi chain and "Wai me!" Khatun Kolbai and Tengiz Andribava are expected in early April. The menu at SOS is built around sausages from pork, chicken and lamb - they are made by a small family company from the Moscow region. Sausages can be ordered with salads, side dishes and sauces or as hot dogs. Kolbaya, who, among other things, became famous for gluten-free khachapuri, also thought about vegetarians. For them, whole carrots are prepared in sous vide - you can stuff it into a hot dog bun. In addition, SOS.Cafe is going to give you almond milk and bagels with different fillings. The price range is 250-350 rubles, the owners expect to turn the cafe into a chain.
Mironov:“The Kolbaya-Andribava couple makes an exemplary Wai Me! network, and, judging by the description, their sausage format is based on the successful experience of their Georgian eatery, which is excellent. Another thing is that Moscow is not New York, sausage is not our favorite street food (ours is shawarma), and whether their hot dogs will find a response in the hearts depends heavily on the organoleptics of the product.”
Address Myasnitskaya, 11
Americano Black Coffee & Food
Restaurant style of the Patriarchs in settlements
2 / 4
© Americano Black Coffee & Food 3 / 4
© Americano Black Coffee & Food 4 / 4
Restaurateurs Pavel Kosterenko and Nina Gudkova (Friends Forever , I Love Cake , Conversation , Scramble Café), old-timers of the Patriarchs, made a name for themselves on beautiful cakes strewn with berries, bruschettas and American pancakes, and asking for Instagram. Kosterenko develops projects under the Local Band Restaurant Group brand without his partner Nina: two of his restaurants already operate in the Kuntsevo Plaza shopping center: Studio and Local Comfort Food. Now Local has taken up the expansion of geography. The first outlet of the future Americano coffee shop chain will open on April 10 at the Slavyanka shopping center on Kutuzovsky Prospekt. Just like at Kuntsevo Plaza, chef Sergey Kolodeznev is going to prepare signature dishes with an eye to American traditions. The establishment will have its own roasted coffee. By the way, among other things, Kosterenko manages Brickstone Trade, which includes an enterprise garage project(roasting and distribution of coffee), Brickstone Beer(brewery) and packing tea shop.
Mironov:“In Pavel he appears as a strong business executive, a real Russian businessman, simple, straightforward, without a super-idea. This is good, honestly and logically correct, but it seems to me that one should not expect any insights from the transfer of New York style to countless Moscow shopping malls. It's just filling a void."
Address Slavyansky Blvd., 3, shopping center "Slavyanka"
Mandy's Apothecary Irish Pub
Pharmacy with a secret on Kuznetsk
The pub with an intricate name was invented by two married couples who managed to work in several beer establishments in Moscow. In their own project, they decided to focus on Ireland: everything from floor to ceiling, from furniture (including the bar) to decor, was brought from there. The name is also a tribute to St. Patrick: before, European pharmacists had the right to sell alcohol - this was taken advantage of by the quick-witted nurse Mandy, who opened a semi-underground drinking pharmacy in Belfast. In a bar dedicated to her on Kuznetsky, chef Valentin Polikarpov has developed a menu with simple and straightforward dishes that go well with beer - though mostly inspired by American culture. It will feature burgers, cobb salad, beef truffle sandwiches on whole grain bread, gongbo chicken, wings, and will serve breakfast throughout the day. Average bill - 1000 rubles.
Maslovskaya:“I have already been to one pharmacy, in New York four years ago, - the bar was then semi-secret, very fashionable and cool. They poured cocktails there, not beer, and this is by and large not relevant to the case. In addition to the similarity of associations - a bar or a pub and a pharmacy / glass and medicine - it is pleasant for everyone who drinks, it sets you in the right mood.
Address Kuznetsky Most, 19
"Aragvi"
Restoration of the legend
The rebirth of one of the most famous Soviet restaurants is taking place with the participation of the Tashir group of companies and businessman Gor Nakhapetyan (the owner of the Moscow restaurant). "Aragvi" opened in 1938, since then it has gone through many changes. The last reconstruction began in 2004 and dragged on for more than a decade. In early March, the facility was accepted by Moscow Mayor Sergei Sobyanin, the official opening is scheduled for early April. Caucasian cuisine will be diluted with the Black Sea menu, for which the chef will be inscribed from Odessa. The chefs' names have not yet been released. After the renovation, Aragvi will have several halls that belong to different historical eras. For example, in the basement, which was previously part of the white-stone chambers of the 17th century, there are vaulted ceilings and brickwork (this room was excavated during reconstruction). The halls on the ground floor are decorated in the Soviet Art Deco style. The institution is designed for 180 landings.
Mironov:“According to the idea, Aragvi should become the Caucasian-Soviet version of the Pushkin cafe - an expensive and tasty tourist attraction. There were rumors that people who worked with Ilya Likhtenfeld (Gipsy, Simachev) were involved in managing the restaurant - this is an excellent provenance.
Address Tverskaya, 6/2
Benedict
Again Kosterenko - now with eggs
On April 30, the Local Band Restaurant Group (Pavel Kosterenko's restaurant company mentioned above) will move a little closer to the city center: on this day, the Benedict cafe on Prechistenskaya embankment is to open. The restaurant's menu, designed by Sergey Kolodeznev, is dedicated to American and French breakfasts: the signature dishes, as the name suggests, are eggs benedict. Bonus - summer terrace and parking. Also, by the end of August, it is planned to open two more new establishments at the Patriarch's Ponds under the auspices of Local.
Address Prechistenskaya emb., 15
"Wide to Wide"
Serbian food for ridiculous money from the author of the craft bar "All your friends"
The All Your Friends bar stood at the origins of the big Moscow fashion for craft beer. Now he has a branch in St. Petersburg
© Wide to wide
The democratic bar is made by the teams of the All Your Friends bar and the Serbs gastronomic project. The establishment will open next to the restaurants "Khachapuri" and "Odessa-Mama" in Krivokolenny Lane. Along with Georgian and Odessa food, Serbian street food will begin to be prepared - several types of splash, chevapchichi, bureks with various fillings, chorba, vegetable dishes. A small assortment is already presented at the current one. The owners hope to keep up with almost Belgrade prices: it will be possible to eat here for 400-500 rubles, and beer and cider will be sold for 200-250 rubles. The bar wants to make its own tinctures and offer rare drinks for Moscow: rakia or Slovak 72-degree Tatra tea. In May there will be a summer terrace.
Ilyin:“It seems that the Serbian wave, as it was, is slowly gaining strength - and thank God, not just Vietnamese soups for dinner. If you manage to withstand the prices, even if they are not Belgrade (this is a utopia: in Belgrade you start to feel like a millionaire, even leaving the airport), but just normal, it will be generally excellent.”
Address Krivokolenny per., 10, building 5
In addition to festivals, cinemas and exhibitions, during the May holidays you can go to eat in a new place, where for some reason you could not go. To facilitate the search on the site, we talk about 17 establishments that have opened in Moscow since the beginning of 2014.
Cafe
The third restaurant of the restaurant supergroup that formed in Moscow last year: William Lamberti (also chef at and ""), Glen Ballis (chef of the Novikov restaurant "Nedalniy Vostok") and restaurateur Alexander Oganezov (Mi Piace, Chaikhona No. 1"). This time, Lamberti is not responsible for the cuisine of their common restaurant, as, for example, in Honest, and Ballis.
The food prepared in Glenuill could be called smart comfort food in English, while in Russian there is no short designation of this niche for two reasons: the almost complete absence of its representatives and the youth of gastronomic journalism as such. In general, this is food for every day: the usual ingredients are taken as the basis, and the dishes prepared from them are invented and made more cunningly than one could imagine in the vast majority of restaurants. This is an author's cuisine that does not require white tablecloths, made with intelligence and a sense of humor: what is worth only french fries with truffle and parmesan.
Cafe " "
Cafe with Odessa-Jewish cuisine "Odessa-mama" in Krivokolenny Lane, in the building where the Bilingua cafe and shop used to be. The establishment was opened, generally speaking, by the owners of the Khachapuri restaurant chain. The menu does not include khinkali with pumpkin, but potato pancakes, dumplings, mincemeat, bacon and crucian carp, but otherwise the cafe is very similar to Khachapuri, and this is great, you can feel the handwriting of the team. Make a cafe with real quality national cuisine and at the same time, few people in Moscow can still have a modern interior that does not lead to Georgian courtyards or Ukrainian farms.
The menu includes dishes typical for Odessa of homemade Jewish cuisine: stuffed chicken, homemade sausage, mackerel with onions, mullet, salted tyulka, naval pasta, draniki and mincemeat. And if mincemeat is not difficult to find in Moscow (several kosher restaurants to help), then the presence of tyulka and gobies on the menu is very, very good news. They bring this fish from Odessa - how honestly it is not clear, but it doesn’t matter when it’s so tasty. Olga Bubenko, who previously worked at the Gallery cafe, is responsible for the kitchen (Tatyana Melnikova, by the way, was a former CEO this restaurant). Prices of the level of "Khachapuri", that is, low.
Cafe "VokVok"
A small noodle cafe on Maroseyka, together with a partner, was opened by Seyran Gevorkyan, co-owner of Tequila Bar, Mulata Bar, Martinez, Secret Bar, Cuba Libre Bar and Rock "n" Roll Bar. The slogan of the Asia in a Box cafe literally reflects what is happening inside: food similar to Asian is served in cardboard boxes (mostly noodles and wok rice), and everything else outside the boxes is not Asian at all: from the interior to desserts.
The menu of the cafe was developed by chef Vasily Golovin (formerly IL Patio, Planet Sushi, Walker). The owners say that the process was not quick: "We ourselves traveled around China and Japan, often making adjustments." This, apparently, did not help much: as a result, in terms of authenticity, VokVok did not go very far from Vokker.
coffee house
New coffee house on Ostozhenka, 3/14. Coffee beans for the institution - Peruvian, Ethiopian, Rwandan and Colombian - are brought green from the States, and roasted already in Moscow. On the menu West 4. Coffee Brew Bar espresso-based beverages, as well as coffee prepared in alternative ways - V60, Chemex, Aeropress and Kalita. From food - so far only pastries from Teacupcake, but in the future there will be more sandwiches. They promise that the coffee menu of the establishment will be constantly updated.
Georgian cuisine cafe
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The first cafe of the future Wai Me! chain, which was opened by the owners of the Saperavi Cafe chain and the Second Wind drink shop.
There are about fifty dishes on the menu, including fried and steamed khinkali, lula on sticks, trout on a skewer, chicken chakhokhbili, Megrelian veal kharcho, lamb gupta, Tbilisi-style shawarma, kvari, lobio and fried suluguni. From drinks - Georgian wine and cognac, chacha, Russian vodka, Mexican tequila and Cuban rum. For breakfast, omelettes with suluguni and spinach, corn pancakes, nadughi cottage cheese pancakes with Georgian honey, nadughi cottage cheese with honey and berries, and other dishes are prepared.
Working and cooking at Wai Me! there will be only Georgians. The average check is about 300 rubles. To maintain democratic prices, self-service was organized in the cafe. Visitors themselves choose dishes and drinks at the bar counter, pay for them and take the finished order in a few minutes.
American Restaurant
The Tribeca restaurant in the restaurant cluster on the Taras Shevchenko Embankment, opposite the Ukraina Hotel, was opened by Tash Sarkisyan, the founder of the Comedy Club, and Denis Nikolaev (formerly the manager of the GQ bar and the White Rabbit restaurant) in a team with chef Sergey Markin (many years in "Gallery" and several in the London "Sumosan").
The bar is managed by Andrey Zastavnyuk (Château de Fantômas and City Space bars), who dragged the whole team with him. They mix different versions of julep, sour, "Old Fashion" and "Negroni". Also on the menu are "Clover Club", "Gimlet", "Knickerbocker" and the like. Everything is done really well, but it costs, perhaps, a little more than it should: an average of 550 rubles per cocktail. Coffee is brewed from Double B beans.
The menu in Tribeca is large: there is, for example, a Coney-style hot dog (250 rubles), an Asian burger with kimchi and chicken (590 rubles), a huge marrow bone with chard salad and onion jam (520 rubles), watermelon salad with basil and chili (520 rubles), a couple of types of risotto, fried jalapeno peppers, battered pork ears, veal side with wild rice, chowder soup (creamy, tomato promise to be introduced later) and much more.
chocolate bar
The first chocolate bar in Moscow by the famous Israeli brand Max Brenner is organized exactly the same as in other countries: it is a chocolate bar and a chocolate shop where you can buy sweets and dishes - the same ones that serve food and drinks in cafes. Sweets are the only thing that is not produced in Moscow, they are brought from Israel, and they are kosher. Everything else - sauces, ganaches, syrups - is made in the kitchen here, using the same Max Brenner technology.
The menu of the network is developed by American technologists, it is also the same in all establishments. I must say that for those who love chocolate in general, Max Brenner, if not heaven, is close to it: chocolate is included in absolutely every dish here. Those who are indifferent to sweets may change their mind for a while: it’s interesting how, for example, the branded “chocolate pizza” looks like. From drinks: hot chocolate, white chocolate masala chai, chocolate shakes with espresso, ice cream, cream and peanut butter. Without chocolate, you can order coffee and tea.
"Russian Seasons"
On March 27, Anatoly Komm officially opened a new restaurant, Russian Seasons, on the site of Varvarov on Strastnoy Boulevard. In the same interior and at the same address, you can now order food not in a set, but separately, and other food.
Some of the Barbarians remained on the menu, these dishes are highlighted under the literal heading "The best of the Barbarians, which has become a legend": borscht with foie gras and a sphere of sour cream, "Okroshka Evolution", "Spring Lawn" - the same , where is the open egg, and so on, for a total of seven dishes. The rest of the menu is new dishes. Komm's idea is now modern Russian cuisine. On the one hand, in a sense, it is simpler than “barbaric”, if only because you can order it not only in a set, and the products for the most part have become cheaper: at most local, Russian. On the other hand, Komm's handwriting is visible to the naked eye. If it is smelt, then with black rice porridge, lemon mousse and other seafood, and if it is jelly, then separate cubes with meat and broth, and all this with caviar.
Updated restaurant
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A year ago, passed under the control of the Ragout team (Alexey Zimin, Ekaterina Drozdova and Semyon Krymov), the restaurant of the Central House of Writers opened seriously updated. Touched the change and the interior and kitchen. Now we are dealing with an interesting modern restaurant, which you want to go not only because of the legends associated with its past, but also for food.
The interior design was carried out by the architectural bureau Wowhaus. As a result, the dark kingdom that reigned in the "CDL" was diluted with minimalist furniture, bright colors, light and geometric patterns carved into plastic partitions and wall panels. The menu of the new CDL was created by chef Taras Kiriyenko, also the brand chef of the Ragout bar, and Aleksey Zimin. The task was nothing less than to make a restaurant of Russian cuisine, but not from encyclopedias and books by Maxim Syrnikov, but in the modern sense, so that this new Russian food would be interesting today from a gastronomic point of view. In general, it worked out.
Scandinavian restaurant
Among the buildings of house 25 on Suschevskaya Street, on the site of a strange sandwich "Sandwich", Enebær, a restaurant with Scandinavian cuisine and a modest interior, has been launched. Finding a place is not easy, it is not on the first line. The name of the restaurant is translated from Danish as "Juniper". The menu includes a venison burger, smurrebreds, restaurant-smoked meat, pork, pearl barley and buckwheat. It would seem that with all this entourage, the chef should have an unpronounceable Scandinavian name, but no. The chef at Eneber is Russian, and young, so to speak, from new wave- this is Nikolai Fedotov, behind whom work and internships in Ragout, Shchisliv, The Garden, Strelka bar and Osteria Numero Uno.
Restaurant " "
A successful lawyer and a well-known lover of gastronomy Alexander Rappoport opened "Chinese letter" on Sretenka - the first own restaurant. Prior to that, as a co-owner, Alexander opened the Ginger restaurants (more than ten years ago) and the Meat Club, and also recently remade the dull The Bridge into a quite decent Brasserie Bridge. And this is not counting consultations on changing the menu in other Moscow restaurants.
Rappoport approached the "Chinese Letter" very seriously and, it seems, did not miss any details. The interior at first glance seems too evening, you expect a serious check from the white tablecloths at the end of the dinner. Ten minutes - and you understand that this is not so: the tables are arranged tightly, more like in a bistro; reproductions of bright, sometimes provocative paintings by contemporary Chinese artists hang on the walls (the originals are said to be very expensive). Not to mention that the prices for food in the "Chinese Letter" are low. Cuisine - Guangdong, also called Cantonese (by the name of the province of Canton, it is also Guangzhou), Chinese chef Zhang Xiancheng is responsible for it. The menu includes not only woks, dim sums and smashed cucumbers (obligatory, of course), but also pig ears, beef tongues, chicken feet and veal stomachs. When a Russian, not a Chinese, opens a Chinese restaurant in Moscow, the decision to put this on the menu is worthy of great respect.
Cafe
A small cafe True Burgers on Baumanskaya, where food is served from the window. They serve burgers, Viennese waffles, porridge, coffee and tea. There are four burgers on the menu: True Italiano, Onion & Chips, Big Daddy and Fish Burger. They cost 250-280 rubles each, waffles and cereals - 60 rubles each. There are potatoes for 70 rubles. The project was opened by two friends, according to them, before restaurant business not engaged.
Graduates of the culinary school Ragout and Katya Plotnikova, together with partners, opened a small Moments cafe at Tatarskaya street, house 7, building 1. The establishment started operating on the site of the Pervoe! Together with Katya, they came up with the idea to open a gastropub, the premises were redone in two weeks. The cafe is small and designed for about 30 people. Instead of shelves, wine boxes hang on the walls, and in the center of the hall there is a large table for ten people with a massive wooden top.
Katya Plotnikova (also executive director of the gastronomic festival Omnivore Moscow) is in charge of the kitchen, and this is her first job as a chef. Katya is assisted by a sous-chef and several line chefs. The sous chef, by the way, used to be the foreman in the Ragout kitchen. The cuisine is mixed: there are, for example, Israeli and Scandinavian dishes. The menu includes shakshuka (200 rubles), chicken liver pate with nutmeg wine (250 rubles), beef tenderloin tartare with egg-mustard sauce and red currants (450 rubles), “Lebanese salad” with cucumber, cheese, pomegranate, almonds and sumac (300 rubles), “Scandinavian baked potatoes” with shrimp salad (250 rubles) and a Danish-style herring sandwich (150 rubles).
Cafe
A new cafe called OMG! Coffee opened on Staraya Basmannaya Street. The main emphasis in the institution is on coffee: in addition to the espresso machine, coffee is prepared in a siphon, pourover, Chemex and Aeropress. Grains are purchased from Moscow micro-roasters Camera Obscura. In addition, there is a full-fledged menu, for which the former sous-chef of Dmitry Zotov from the Zolotoy restaurant, Roman Efimov, is responsible. Sandwiches and burgers, soups, pasta and risotto are prepared, as well as hot dishes and desserts.
Vietnamese cafe
Vietnamese cuisine cafe Viet House has opened on the site of the strange Mafia Cafe on Myasnitskaya 18, building 1. The place inherited the interior from the closed one, but the menu here is completely new. It includes steamed rice flour pancakes, spring rolls, three varieties of pho soup (pho bo, pho ga and pho bo shot wang), fried rice and noodles with various fillings, and many more national dishes. The chef at Viet House is Vietnamese, the rest of the team is Russian.
Coin Restaurant
Co-owner of wine bars and Alexander Shikin, together with partners, opened a new restaurant on Pyatnitskaya, 71/5. This time, not only with food and wine: in a space with 150 seats and five-meter ceilings inherited from the former printing house, they found a place for a stage where concerts, exhibitions, shows and presentations are going to be held. The last four activities are usually intimidating when describing restaurants, that is, places where people should eat in the first place. But Coin can be given an indulgence, because the kitchen is in a special account here, and this is clearly visible.
As you might think, Alexander Kolbyshev, the chef of both Brix, is not responsible for the menu, but the new chef - Andrey Antonov. Antonov is a young chef, but has been cooking for over ten years. Despite the neighborhood provocation on the pizza and sushi menu, the food at Coin is interesting. This is a good restaurant for every day: portions are large, prices are lower than in Brix, water is provided free of charge in glass bottles, the signature of the chef can be traced in many dishes - that is, not banal, but not difficult at the same time. There are many snacks on the menu, the already mentioned pizza, several types of sashimi, sushi and rolls, soups, grilled dishes, pastas and risotto.
Restaurant Jerome & Patrice
The Ginza Project holding has opened another restaurant in which everything, finally, revolves around food and the chef, or rather even two - Jerome Coustillas and Patrice Terejol. The restaurant is located on Slavyanskaya Square, in the same room where one of the legends of the past, the Prado Cafe restaurant, used to be located.
Why are there two main chefs? This was not invented by Ginza. Jerome alone was not enough for the restaurant (he needs to keep an eye on the kitchen at La Colline), so the chef called Patrice, now they come up with everything together. They prepare regional French cuisine, but not to say that they reproduce dishes exactly the same. The author's handwriting is visible, and in a particular case, this is undoubtedly a plus. On the menu, the Burgundy rooster, which is understandable in advance to the smallest detail, coexists, for example, with Mediterranean pagra ceviche in a lime and coconut milk sauce with wasabi-flavored popcorn or with lamb dumplings in a broth with oriental spices. The menu also includes green risotto with fried Burgundy snails, porcini mushroom creme brulee with duck foie gras and pumpkin sauce (520 rubles), Burgundy snails baked with garlic butter, with eclair stuffed with light goat cheese (450 rubles), duck foie gras and chicken liver confit with apple chutney with raisins and toast (810 rubles), onion soup - where without it. There is a separate section with raw dishes: tartare, carpaccio, ceviche and seafood. Tartar, by the way, is served as it should: all the ingredients are separate, you can choose what to add to the meat and what not. They will do it right in front of you, or you can do it yourself.
