Three important new projects and two impressive chefs in the post-new year’s gastronomic news daigest on food.mediiia
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The culture of the meeting
Mičurinsk Prospect, 5 Ura, +1 interesting project away from the Garden Ring: the first restaurant of entrepreneurs, Vladimir Kuznetsov and Alexey Leonov, opened at the ZK «Shuwalovsky» in the south-west of the capital. They were able to gather a real human resources constellation: Vladimir Pistyakov, the brand boss of Timur Sulima, and Akmal Rahimov, the head conditortor. Elena Lockastov was responsible for the interior, combining techno and Bilbina. The space is divided into a coffee shop and a restaurant, and on the menu is a Russian-European kitchen based on a memory base. These are, for example, homemade pigeons with mushroom sauce, pasta with duck stew and pancetta, steak foiegra with spicy pears, and pari brest cake. The project is aimed at franchise: it has already been announced that two more restaurants will be opened soon under the same sign, one of which is in the Dynamo subway area.
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The Georgian Val, 11×3 Gleb Marach, Iliodor Marac and Alexander Kang reopened the restaurant in the Belka Tourclast, so anyone who missed the previous project of the Izaca Joi team should remember the way there. The name of the project was given by Nikita Mihalkova’s famous film, so we must have a warm lightning atmosphere and a flashback of Soviet prosperity in Rodne. Gleb and Alexander promise to be personally responsible for the fun in the regular quarters, and the feeding will be «rethinked classics» — a tiny card and red caviar, a crab julie, a flotsy paste. The kitchen is commanded by Nikita Rakhmael.
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UILLIAM>S>/h1> Color Boulevard, 2 Closures on Patricks of William Lamberti’s legendary project were crying, so, to the news that UILLIAM\S would re-launch in BC «Legend of Colored» under the auspices of Pinsky & Co., there was a hilarious public attention. Well, the public can relax: the restaurant is already functioning, and it’s a good, though not the original, despite the transfer of key interior parts and the visible part of the menu. Prices are for the most part four-digit, the wine map is huge, the service is warning, and the modest size of the room, the pleasant lighting, and the «Europe Plus» zero playlist play for relaxing. But most importantly, the food at the brand chef Ildar Sanjarov was excellent, and the desserts at Fatima Saleh are on the verge of genius. All of this is being watched from above by Lamberti himself, whose culinary achievements have become a plot for the ceiling fresco in the manner of Perseus’s retrospection.
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Bjorn
Friday, 3\4 Fame of conceptual seasonal networks, North Kitchen presented a new specialty called White Winter. Each course tells its own story about the shade of white and reveals a separate aspect of winter. There are six handouts that can be supplied with alcohol or non-alcoholic escorts from the chief barman of Igor Demkin’s project. The «white winter» is served in a special way on the white tablecloths, in a special dish, in the light of ice candles. The course «Mushrooms / Ice Mushroom / Orech», for example, illustrates the idea of unpainted nature, while the appetizer «Paltus / Green Tomatoes / Waterweed» describes the first ice and the first snow.Original size 3725x2661
