Urban Winery visiting Fiorentini restaurant – September 6th
Seasonal produce, rustic traditions, and the natural connection between food and wine are the three pillars of both establishments, so it’s no surprise to see their chefs working together. Or rather, a trio, as on Sunday, concept chef Alexander Ermakov, executive chef Maxim Averyanov, and Urban Winery brand chef Arina Zhuravleva will meet in the Italian restaurant’s kitchen. For the latest brunch in the “Bridge of Taste” series, they will prepare seven dishes, available à la carte. The menu includes seasonal tomatoes with figs, pistachio vinaigrette and feta cheese cream (690 rubles), oxtail empanadas with marinara sauce (1,050 rubles), a burger with lyutenitsa and marinated zucchini (1,050 rubles), yellow chicken in UW Riesling (1,150 rubles), beef shashlik with miso-chimichurri sauce (1,150 rubles), dry-aged sea bass with spinach and coconut curry (1,350 rubles), and for dessert – pistachio tart with figs and sour cream ice cream (1,050 rubles). (rub.).
Festival of own beer in the restaurant “Jan Primus” – until September 8
Under the watchful supervision of top-class professionals, a signature beer was brewed here for the first time. Primus Hel, a long-aged, low-temperature lager; Primus Blanche, a Belgian-style unfiltered wheat beer with coriander and orange zest; and Primus NEIPA, a New England-style pale ale with an unexpected citrusy-tropical aroma—all available for 545 rubles per glass. A contest has been announced for consumers of these three new releases: whoever drinks the most by September 8th will receive a 20-liter supply of beer, while the absolute record holder will receive a 200-liter supply. And only one main winner will go on a visit to the brewery itself, where he will not only be treated to beer, but will also be shared with the secrets of production.
David Emmerle at the restaurant Motto Azabu – September 9
You ask, what is the famous French chef going to do in a Japanese restaurant? This will mark the beginning of the Yon-Te four-handed dinners, which Motto Azabu’s executive chef, Vadim Malkov, and David Emmerle, currently head of the kitchen at Barvikha Hotel & Spa, will host together. The idea behind this project is to offer a different perspective on modern Tokyo, which interprets Western traditions based on Eastern ones, while the rest of the world absorbs and transforms in its own way everything Japan reveals. Guests at the dinner (19,500 rubles) will be introduced to the chefs’ unique perspectives on washoku and yoshok, and will be able to appreciate the mastery of each chef and the virtuoso collaboration between them. By the way, this is not their first meeting in the same kitchen: Vadim Malkov and David Emmerle once worked together at Four Seasons Moscow.
Motto Azabu RestaurantCutting bluefin tuna at IMA restaurant – September 9
At another, no less premium Japanese restaurant, they decided to look at the Land of the Rising Sun through authentic products, techniques and rituals. The latter undoubtedly includes tuna cutting. Next Wednesday, a huge tuna imported from Japan will essentially be the centerpiece of another traditional gastronomic ritual—omakase. Artemy Lopatin, executive chef of Jun, Kiyomi, and Bus restaurants, will cut the bluefin into akami (the lean back), chu-toro (the medium-fat belly), and o-toro (the fattiest belly), then prepare five special dishes from various parts of the tuna. Guests will also have the opportunity to choose from exquisite salmon dishes, prepared during the cutting by Tokyo-based IMA chef Takumi Wada-san and his team. In the future, each evening of the “Discovering Japan” series will be dedicated to a separate theme, so that regulars of the restaurant have the most comprehensive impression of the history, culture and gastronomy of this amazing country.
IMA Restaurant
Oyster dinner at the Taurus-Tuna restaurant – September 10
Regina Borisova is the most famous ekaye in Russia, the author of the “Oyster Cart” telegram channel, Co-founder of the Mollustra oyster sommelier school and oyster-opening championship. Dinner at the new Taurus-Tuna restaurant (6,000 rubles) will literally be her benefit performance: Regina will present six types of oysters from six countries (South Africa, New Zealand, Namibia, South Korea, France, and Portugal), and will provide a detailed explanation of the characteristics of these bivalves and how their origins have influenced them. The tasting will be accompanied by appetizers from brand chef Evgeniy Palastin and a wine pairing from the head sommelier, emphasizing the freshness and flavor profile of different oysters.
Large cheese brunch at the restaurant “Gastrodacha Vselug” – On September 12th
We previously wrote about the large farm with its own cheese factory, “Gastrodacha Vselug,” located in the Tver region. Now you can listen to a cheesemaker who has made a special visit from the farm, sample cheeses of various flavors, textures, and ripeness, and enjoy dishes featuring these cheeses from Chef Andrey Kolodyazhny in Moscow at the signature restaurant (dinner costs 4,700 / 7,500 rubles). The cheesemaker will explain in an easy-to-understand way how cheese is made, what happens to it during aging, and how the different varieties are created. During his talk, the chef will offer a “Cheese and Wine” menu, featuring éclairs with caciotta cheese and marinated aspen mushrooms, casarecce pasta in a cheese head, kid goat with tzatziki, mushroom cheesecake made with melted cream and blueberries, and other intriguing dishes. The Big Cheese Brunch will be held in the traditional way of hosting guests on the banks of the Vselug: warmly, in a family-like manner, without formalities and with the opportunity to ask any question to those who love and know how to make cheese.
The fig season at the Zio Vini restaurant is all September
Now, when ripe figs are at their peak, chefs are actively incorporating them into their menus. At Zio Vini, executive chef Andrey Polyakov, with a keen eye for Italian gastronomy, has updated the menu to reflect seasonal produce. In addition to the Black Angus beef tartare with chanterelles (2,350 rubles) and tagliolini with zucchini, shrimp, and white wine and sweet tomato sauce (1,490 rubles), he has compiled a separate fig list, “La stagione dei fichi.” It included carpaccio of fresh figs with parmesan (1,450 rubles), pizzetta with figs, salami and stracciatella (1,590 rubles), as well as crispy mille-feuille with figs (1,350 rubles), panna cotta with figs and thick fruit sauce (1,250 rubles) and shortbread tart with custard, figs and basil leaves (1,850 rubles).
Guest cocktail from St. Petersburg at the restaurant “Intelligentsia 2.0” – all September
Every month, head bartender Dmitry Kuleshov receives a guest from some friendly The country’s bar. Throughout September, as part of the “Guest in a Bottle” project, you’ll be able to sample a mix created at the St. Petersburg bar Catch 22, which was named this year’s discovery by the Where2Drink awards. Catch 22’s team has roots in the famous El Copitas, which is in itself interesting, and each drink on their cocktail list reflects a musical revolution. Specifically, iTunes, which is currently being mixed at the restaurant “Intelligentsia 2.0” using a St. Petersburg recipe, is a tribute to the media library and media player developed by Apple a quarter of a century ago. Together, they have become the central global tool for managing and accessing audio and video content. According to the creators of the cocktail, the bar ode to the creators of iTunes should be based on Calvados and include feijoa, apple and absinthe (1,290 rubles).
Restaurant “Intelligentsia 2.0”
