Feel the smell of fried in the air? Spring is ready to knock on the door. And while your beloved has not had time to go hunting with his comrades, read the review of food blogger Alexander Ivanov to recommend the best "meat" locations for him.
In this two-story mansion with a rich historical heritage, the architect Vladimir Chagin once lived, and now there is a steakhouse in the Russian style. In order to preserve the typical 18th century entourage, an old fireplace and a pre-revolutionary potbelly stove were left in the institution. But, of course, the most important thing is the extensive menu, which combines four national cuisines at once: Russian, Lithuanian, Ukrainian and Belarusian. At the same time, special attention is paid to such specialties as Tomahawk Steak or original burgers, processed in our way - butters.
The meat supplied straight from the Bryansk region is treated with respect here and placed at the head of the table. One of the cool features of the establishment is the dry aging chamber, where steaks are brought to a state of absolute gastronomic pleasure. Brand chef Andrei Zakharov, known in the capital circles for his work on the Peretz restaurant, T-bone and Parisienne, is responsible for the proper roasting.
"Bryansk bull": st. Bolshaya Lubyanka, 24; Tel. 8 (495) 623-08-48
Max's Beef for Money
In Moscow, you can count on one hand the establishments where they do not just cook meat, but cut carcasses correctly and know how to process each cut. One such place is Max's Beef for Money, where meat means little more to chefs than just a delicious steak for lunch. This is a whole philosophy that is skillfully connected with rare, unusual and very interesting wines in bouquet and aftertaste (it is not for nothing that this restaurant belongs to Vladimir Basov, the best sommelier in Russia in 2002). Only here, among the variety of wineries, gourmet gourmets can find a large selection of organic and biodynamic wines.
Choice Angus beef is supplied to this restaurant from its own bio-farm in the Leningrad Region. But even after being delivered to a restaurant, the meat is not immediately on your plate: first, each cut is kept in a fermentation chamber right in the restaurant. The chamber is separated by transparent glass, so it is worth coming here not only for the juicy steaks, for which the chef Dmitry Finyagin is responsible, but also for the sake of a mesmerizing view of the parts of the carcass suspended from the ceiling.
Max's Beef for Money: Bolshoi Kozikhinsky per., 4; Tel. 8 (985) 766-05-78
Steak it easy
Steak it Easy is not a banal eatery where simple kebabs are called impeccable steaks and not a place of "secular soot" where you pay half your salary for a piece of marbled beef. The credo of the establishment is to make the meat loved by many not just affordable, but to create a fashionable space where a juicy steak will be at the center of the concept.
Two brand chefs are responsible for steaks and burgers that have been verified to the ideal: Australian Sebbi Kenyon and our compatriot Anton Kovalkov. The biographies of both are impressive: for example, Sebbie Kenyon is known in Moscow for such high-profile projects as Lesartists, Voronezh, 354 Exclusive Height, and Anton once headed 22:13 and Fahrenheit. In this symbiosis of sensitivity to the selection and preparation of meat from two chefs, the non-trivial Steak it Easy offer is born. A glass of aromatic red wine from the wine cellars of the Simple alcohol company will be a pleasant companion to accompany your tender Striploin steak or original spicy Sebbie pastrami.
Steak it Easy: st. Lesnaya, 9, BC "White Gardens"; Tel. 8 (495) 730-78-18
This is the very place where meat is really fried, and not lisp with it. The concept of the restaurant is wholly and completely revolved around a special "super grill" and an open kitchen, where everything that comes to hand is thrown on a hot grate: from pork ribs and octopuses to khachapuri and even cheesecakes. Two courageous chefs - father and son Andrey and Artem Zavarnitsin - are ready to grill whatever you want (even the heart of your ex). Thanks to these two bikers whose hands are full of tattoos, this brutal atmosphere reigns here. When else will a stern man with a thick beard cook for you in the best traditions of a real butcher? And if you order Ribeye steak on the bone, the chef will personally come to you, cut the meat right in front of you, and also bring you a 1.5-meter fork and a knife for a non-trivial selfie from the restaurant.
By the way, who did not know, the menu was recently updated here. Among the novelties, I advise you to taste the Spider steak with the piquant chiptole-BBQ sauce based on Mexican smoked red jalapeno peppers or the loin of lamb fried until golden brown.
MEATless: st. Pyatnitskaya, 26; tel.: 8 (495) 951-94-40
In "MoreMyaso", both simple meat dishes and fish dishes are prepared equally tasty. At the same time, here they do not bother with some sophisticated foams and sauces, but serve hot with the most ordinary side dishes, which conquers the heart and stomach of every guest. Nevertheless, this restaurant, first of all, attracts with the original interior, which was developed by the studio of Marat Mazur. Thanks to the immense hall, here you can easily find a place by the fireplace or window niches to dissolve for a couple of hours.
But, of course, special attention should be paid to the dishes from the chef Vladimir Stebunov. With a large selection of various pasta, risotto and fish and seafood dishes, you can select the most tender stewed lamb shank with caramelized onions and vegetables on the menu and the undoubted highlight of the menu ─ Flank Steak at a very pleasant price of 250 rubles per 100 grams. And if you still prefer seafood, then at the highest level they will catch and cut a crab or lobster right from the spacious aquarium, which is located in the restaurant hall.
"MoreMyaso": 1st Krasnogvardeisky pr-d, 15; Tel. 8 (499) 390-44-44
Life of Pi
However, why only about steaks? There are tons of other ways to cook meat with dignity. For example, in the Indian restaurant "Life of Pi" you can not only taste the national cuisine of the country of spices and bright colors, but also literally taste India. To get away from the bustle of the capital and immerse yourself in "shanti" - a state of inner peace and happiness - this is the reason why you should devote your weekend visit to the Savvinskaya embankment.
The meat, or rather lamb or lamb, is left for several hours in a special marinade made from traditional Indian spices, garlic and ginger, and then put in a clay cylindrical oven ─ tandoori. For a large company, it is better to order the Tandoori plateau, which, in addition to the meat set, includes Indian cheese cooked in the oven. Also, they do not forget about the grilled dishes that are loved by Muscovites - on the menu you can find juicy rack of lamb marinated in special Indian spices. And, of course, it is worth mentioning separately the section "Curry" ─ a symbol of Indian cuisine, where you can order a lamb shank wrapped in a banana leaf.
For lovers of good-quality barbecue, eco-barbecues are offered on the open veranda of the institution, and until the end of March there is an offer: for 2500 rubles you will be offered a set that includes almost a kilogram of meat, as well as three mugs of warming mulled wine.
"Life of Pi": Savvinskaya emb., 21, building 1, tel. 8 (499) 678-31-81
About the author:
Alexander Ivanov (@ Alexmay0590) ─ restaurant columnist, founder of the largest gastronomic blog in Moscow and St. Petersburg with an audience of over 200,000 subscribers.
Photo: archives of press services
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