Japanese auto rim
Restaurant opening
Bolshaya Gruzinskaya street, 76 years old
+7 (936) 555–36–66
The Dreamteam opened a third restaurant, this time in the capital. Oysters are delivered directly from Hyogo Prefecture, scallops and squid are brought from Sakhalin, crab from Kamchatka, and tuna and hamachi from Japan. The kitchen concept contains hits from the signature chef Dmitry Tyan of the Self Edge Japanese restaurants in St. Petersburg and Yekaterinburg. We recommend starting with the RAW section, which includes sashimi and nigiri. They are served with a drizzle of wasabi sauce and nikiri. Also pay attention to nori rolls and the signature oshizushi – pressed sushi made with a special tool, the oshibako. Hot dishes include eel tempura, udon with duck or Japanese wagyu beef. And don’t deny yourself dessert – have mochi with white chocolate and mango. The interior of the project captured the image of modern Japan without any reference to authenticity. Particular attention was paid to music: a professional sound system was installed in the restaurant and izakaya parties with DJ vinyl sessions are organised on Fridays and Saturdays.
Restaurant news: dumplings with prosciutto, cocktail with parmesan and honey cake with figs and truffle honey (photo 1)
rockets.concept store
Fig season
Tverskoy Boulevard, 3
+7 (800) 777–04–14
Fig season is in full swing, so we recommend checking out the new products in the rockets.concept shop. The special menu includes fig toast with emerald pistachio pesto, fig Danish with cheese and honey cream, and honey cake with truffle honey and figs.
Restaurant news: dumplings with prosciutto, cocktail with parmesan and honey cake with figs and truffle honey (photo 2)
Sage
Touring the South African project
street. 1. Tverskaya-Yamskaya, 21
+7 (495) 025–22–25
For a cocktail, we recommend visiting Sage, because it was there, in honour of the end of the season of the international bar tour Sip de Tour, that the team of the South African project Cause Effect Cocktail Kitchen was invited with a menu of exclusive cocktails inspired by the nature and geographical location of Cape Town. Directly behind the bar will be co-owner and director Kurt Schlechter, included in the list of the 100 most influential people in the industry according to Drinks International magazine for 2023. The cocktail menu includes four courses: Buchu and grapefruit, coffee, butter and coconut, basil and Parmesan Reggiano Negroni and strawberry Fazer. The original menu will be available in the restaurant until October 13.
Restaurant news: dumplings with prosciutto, cocktail with parmesan and honey cake with figs and truffle honey (photo 3)
“Behind the roof”
New Big Wine Freaks project
Stolyarny Lane, 3, Building 8, 3rd floor
+7 (495) 997–07–99
A new project from the Big Wine Freaks team at the Rassvet plant is a restaurant with modern comfort food, a garden terrace and an extensive list of farm wines. The menu was created by chef Marat Kalaydzhyan and offers guests pancakes with three types of caviar, ravioli with ricotta and truffle and meatballs with prosciutto. And, of course, the wine list deserves special attention, in which you will not find industrial wines, but only handmade farm items. The authors of the design were the B-arch architectural studio from Florence, represented by Sabrina Bignami and Alessandro Capellaro. The interior features antique tables and counters from the 19th century, brought from different regions of France and Italy, and the food is served on antique ceramic plates.
Restaurant news: dumplings with prosciutto, cocktail with parmesan and honey cake with figs and truffle honey (photo 4)
Kalabasa
Seasonal menu update.
Academician Tupolev, 15 years old, bldg. 26
+7 (926) 308–33–38
This fall, the hummus, which has already become the establishment’s signature, is served with olive oil, seeds, nuts and pita bread. A mix of spreads is also served as a snack for a large company. Spreads include basil and almond pesto, whipped cream cheese and roasted bell peppers. In the main course section, the chef added chicken thigh in sweet and sour sauce with broccoli. We also recommend trying salmon with spinach, cauliflower cream and pine nuts. And of course, this place delights with desserts: three types of Basque cheesecake: classic, chocolate matcha and pistachio, as well as toffee blondie, a cake with crispy edges and a soft center with three types of chocolate and salted toffee.
Restaurant news: dumplings with prosciutto, cocktail with parmesan and honey cake with figs and truffle honey (photo 5)
Rebellion The Youth Palace
New gastronomic establishment in Khamovniki
Komsomolsky Avenue, 24, building 1
+7 (977) 264–29–54
The new Rebellion Youth Palace officially starts its work tomorrow. It is located next to the historic Youth Palace, which served as inspiration for the name. The space is decorated in a loft style: open-plan ceilings and textured grey walls. The menu includes European cuisine with an emphasis on proper nutrition, and breakfast will be served all day long. We recommend trying halloumi with apricots and green salad from the main menu, and for dessert, French toast with peanut mascarpone and sea salt. In keeping with the best tradition of the establishment, you can drink unlimited filter coffee from Monday to Friday from 11:00 to 16:00.
Restaurant news: dumplings with prosciutto, cocktail with parmesan and honey cake with figs and truffle honey (photo 6)
Osteria 345
Special cocktail card of the Pushkin Museum named after her. AS Pushkina
street. Bolshaya Nikitskaya, 2/22
+7 (495) 189–83–45
Until September 15, Osteria 345 has a special cocktail menu inspired by the exhibition “Three Times of Rome. Antiquity. Renaissance. Baroque” at the Pushkin Museum. Chef-bartender Konstantin Didenko has developed drinks whose names are associated with ancient Roman legends. The menu includes three cocktails, each of which is accompanied by a historical note. For example, the “Dioscuri” drink with hay and strawberries is named after ancient Roman statues. The Dinner with Lieber cocktail combines sherry, herbs and light citrus notes. And “Maestro Pasquino”, based on orange bitters, is inspired by the history of the origin of the satirical genre.
Restaurant news: dumplings with prosciutto, cocktail with parmesan and honey cake with figs and truffle honey (photo 7)
Ester
DJ set Tony Lavrutz
street. Bolshaya Nikitskaya, 2/22
+7 (495) 108–99–22
This Saturday from 7pm Tony Lavrutz will be playing his DJ set on vinyl. He will be supported by new seasonal cocktails from head bartender Yaroslav Kindzersky and senior bartender Mikhail Maslov. For example, “Rachel” with tequila with pecorino, citrus cordial and dry vermouth, as well as “Jaffa” with herbal rum, strawberry cordial and sparkling wine.
Restaurant news: dumplings with prosciutto, cocktail with parmesan and honey cake with figs and truffle honey (photo 8)
