New opening restaurants. Brief instructions for opening a cafe. Recruitment and recruitment

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 establishment of the restaurant supergroup 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, "Chaykhona 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 for 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, lard and crucian carp, but in all other respects the cafe is very similar to Khachapuri, and this is wonderful, you can feel the handwriting of the team. Only a few people in Moscow can still create a cafe with real high-quality national cuisine and at the same time with 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 rice on a wok), 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 well-known 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, pour over, 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 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 different 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 on a special account here, and this is clearly visible.

As one 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 where everything finally revolves around the 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 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.

City

Free theater and cinema tickets will be given to reviewers on the Vash Leisure website.

In August 2017, Tino Segal's project "Progress" visited Moscow, where each visitor was a participant in an amazing action, where everything is cleared of material art, and only movement and sound remain, communication with interpreters: a child, a young person, a mature person and an elderly, a fleeting impression of a philosophical conversation, when you suddenly grab an important or, conversely, an insignificant, but memorable event from your whole life. The impression remains, and you come back to it and understand that it is like a landscape that has flown past the window of a fast train, and will never return. And it ends with an invisible, but tangible dance action to the bewitching music. The project has disappeared from our exhibition space, and now we have to catch up with it in Basel. For those who want to keep in touch....

BELRUSPUTIN

A long time ago I was an avid theatergoer. And he ran around Moscow theaters 2-3 times a week. And then "ate". It happened in the early 80s of the last century. I even remember the moment of "overeating". The play "Lorenzaccio" in "Sovremennik": despite the "star" cast (Marina Neelova, Kostya Raikin, etc.), the production turned out to be ordinary hack work.
Since then, I have been wary of theaters, visiting them a maximum of once every three months. And even at four (more often - once every six months). Moreover, the price of a visit to the theater is more and more approaching 5 thousand rubles. And even more. The quality rarely matches the price (mostly).
And then yesterday my sister-in-law took us to the THEATER. DOC" for a play based on the play by the Italian playwright Dario Fo (winner Nobel Prize in literature) "Two-Headed Anomaly", in the Russian version - "BelrusPutin". For 1300 rubles (a seat in the front row).
Maly Kazenny Lane is located near the Kursk railway station. In the courtyard, in the semi-basement of one of the residential buildings there, “THEATRE. DOC" and located. They say that this is already his third venue - they drove the theater from the previous two. Yes, and they are afraid for this: they ask you not to smoke in the yard - the tenants are too nervous.
The atmosphere is very democratic, reminiscent of the early Snuffbox. In addition to the entrance hall and toilet, there is a shabby hall without a stage with seats for 55 people. No vacant tables.
All this is very reminiscent of gatherings in the kitchen of Soviet times. An actor and an actress play - and they play amazingly.
The play is about shooting a film about the current president of Russia. The director (Denis Yasik) is casting for the role of the former First Lady (Milena Tskhovreba).
http://teatrdoc.ru/events.php?id=18
And then begins a complete phantasmagoria in the best traditions of Mikhail Evgrafovich Saltykov-Shchedrin with an absolutely unpredictable ending. During the performance, there is a strong feeling that not only the actors, but also the spectators (without exception) are about to be arrested.
The audience, by the way, as agents of the State Department (and who else, one wonders, can come to this performance?) At the end of the biscuit (as a fee) was given out.