The city bar will always be relevant. Unlike privileged establishments, designed only for elite audiences, a bar—democratic place! People come to them in joy and in sorrow, with or without a reason, on holidays and just weekdays. In any case, this is what happens in Moscow bars Dmitry Sokolov, known for projects such as Help Bar, All-Time Bar, Aloha Bar, Lawson's Bar. Dmitry's latest creation was a universal Main Bar, located in the very center of the capital (Tverskaya St., 22).
Atmosphere
The bar is a large space without rigid partitions or boundaries, nevertheless, intelligently zoned into several lounge areas, with an original color scheme and an excellent concept. On the one hand, we are dealing with the repeatedly tested algorithm of the Sokolov bar with a long bar counter and a spacious dance hall.On the other hand, there are restaurant areas for negotiations and business meetings, with a small semi-basement hall where connoisseurs gather wine drinks, starting from classic champagne Pol Roger and ending with the democratic Argentine Vistaflores Malbec-Sangiovese. While exploring a series of spacious rooms with neat wooden tables, roomy leather chairs and aromas floating everywhere, you notice how a wide variety of people gather in the bar: a group of business men drinking a hookah, girls dancing at the bar with elegant glasses, married couples comfortably seated in a quiet restaurant area . Seems, Dmitry Sokolov was able to combine the concept of simple beauty with convenience, and also with hospitality. Since its opening, the bar has not only attracted the attention of “talented alcoholics,” as the owner of the “drink” bars calls the regulars, but also added to their number the capital’s gourmets who came for gastronomic cuisine Main Bar.
Chef and team
Chef - Igor Kotov- responsible for innovations in the kitchen Main Bar, where the gastronomic theme expanded to a bar scale. The menu of European cuisine turned out to be very compact, varied and, most unexpectedly, truly tasty.website asked the boss Igor Kotov and learned the main features of the kitchen Main Bar:
— We are promoting souse vide — low-temperature cooking; we cook meat and fish in a vacuum; the products with this method are very tender. At the same time, the qualities important for the product are preserved, the native taste, aroma, everything remains. healthy vitamins and microelements. Since food is prepared in own juice, without the use of oil and is not subject to oxidation, the meat literally melts in your mouth! main feature our kitchen is its volume; we have a separate confectionery shop, our own bakery, smokehouse and even a sausage shop. Since we have a universal bar, we made the dishes quite diverse, designed for people with different ideas and preferences.
I advise you to try the leg of lamb, which is marinated with spices, with the addition of garlic and olive oil, then wrapped in unleavened dough(acting as a shell, preventing the juice from spilling out) and baked in a wood-burning oven. We also often use our blanks, for example, for "Moscow borscht" (310 rub.) we serve a snack, bread with smoked lard, which we smoke ourselves. The borscht itself is cooked from consommé - a strong beef broth, with ravioli, stuffed with porcini mushrooms and beef, seasonal mushrooms and new potatoes. We buy fish from good farms, after which we fry them well and efficiently. In general, our cuisine involves serious and thoughtful presentation, which I hope our guests will appreciate.
Over cocktails in Main Bar There is a whole star team of bartenders working, who have recently taken prizes in all-Russian and world competitions. Without boasting of well-deserved awards, the guys prepare their works for the Moscow public around the clock. Cocktails made according to original recipes, are making a real splash! The history of cocktails can be found in the proposed bar menu. For example, there you can find out that the first cocktail recipe "Fish House Punch", came from Pennsylvania, where club members in the bar of the same name Marquis de Lafayette And George Washington Punch was prepared, this happened back in those distant times when “cocktail” as a word did not yet exist in America. Just imagine what an educational journey you can take with such a map, where each cocktail has its own story!
The bar often experiments with ingredients, for example, truffle honey based on mushrooms of the same name or buckwheat honey on pine buds, or mimosa syrup made from several mimosa bouquets bought from grandmothers in the spring. The Russian ingredients also make the best impressions: homemade lingonberry liqueur, red basil, which is sold only in Russia. Such authentic things are used as rhubarb, sea buckthorn, rowan (which will appear in the autumn map). In general, this is the very case when you can’t figure it out without alcohol.
Quotes from the menu
It’s worth starting your gastronomic acquaintance with the famous "Pea soup" (290 rub.), which is not at all similar to pea soup! This dish, not noticeable at first glance, became, frankly, a revelation for me. A green mixture of peas that tastes more like a rich cream soup, served with quail eggs and mushrooms.It's also worth mentioning "Rabbit fillet with lasagne"(690 rub.). The chef prepares the fillet, wraps it in bacon, and serves it with a unique, but very healthy cereal- quinoa. The dish is complemented by delicious rabbit lasagna and a mix of pumpkin puree.
Dessert significantly expands the range of dishes "Watermelon with melon", prepared in a vacuum, with this method the crystal structure of the berry pieces is preserved, the dessert is thoroughly flavored ginger syrup. The addition is gingerbread ice cream, fixed on your plate with crumbs of gingerbread.
And, of course, relax with a glass of cocktail, the choice is almost limitless! If you want to try something unexpected, opt for a cocktail "Green Field", which contains gin, elderberry syrup, protein, lemon juice, made from homemade bitters, cardamom and pineapple. This drink brings out the taste of green basil in the best possible way!
Service
The correct approach from all sides to the concept of the establishment makes it universal, so the staff of the establishment works as hard as they can, although without much pedantry. The waiters are always ready to recommend interesting new menu items, and the bartenders will offer to familiarize themselves with cocktail menu. If you are a supporter "Whiskey cola", "Gin and tonic" or "Cuba Libre", here you will be offered a choice of whiskey, gin or other alcohol base of all stripes, and the cocktail will be mixed right before your eyes, which indicates the quality of the alcohol and the honesty of the bar. Coming out Main Bar, don't forget to take a couple of boxes of candy with you self made(250 rubles for 5 pieces), made from white, milk and dark chocolate, believe me, these taste sensations will remain in your memory for a long time!website invites journalists and food bloggers to collaborate to write reviews for the section "Food". Send your proposals, resumes and examples of work to:
Football passions are not in full swing here: completely different issues are on the agenda. For example, the new summer menu, which was launched the other day.
Geraldine is the joint brainchild of the famous journalist Vladimir Pozner and successful restaurateur Alexander Rappoport. The style of the establishment is cosmopolitan neo-bistro. Everything about everything - the truth, with a clear French pronunciation. In tribute to the traditions of the Posner family, they cook here different dishes French cuisine. Some you will have difficulty finding anywhere else in Moscow.
The image is complemented by a thoughtful interior, memorable and very pleasing to the eye - thanks to the wonderful shade of green marble that was chosen for decoration. True, in the summer the highlight of the program is the veranda on the street. In this area it is still difficult to find a better place for a meeting, early breakfast or romantic dinner.
In the summer menu, chef Igor Kotov focused on cold soups, but we hope to continue this - for example, in the dessert menu.
- salad from duck breast with Boston lettuce, miso sauce and chili pepper;
- French onion soup puree"Vichyssoise" with crab meat, fresh cucumber and greens;
- almond soup with crumbs gray bread, wheat flakes, pistachios and watercress;
- creamy green pea soup with edamame beans and goat cheese mousse;
- fried flounder with green asparagus and spicy sauce made from red onions, garlic, olives and sun-dried tomatoes.
When ordering any of the new dishes, there is a promotion: Le Grand Fizz cocktail made with French vodka with the addition of lime juice and elderberry syrup - free.
TV presenter, journalist and culinary specialist Elena Chekalova began working in a professional kitchen this summer, first at the Leveldva gastronomic club, located above the “” restaurant, and then at the “Rybka” restaurant. In both establishments, Chekalova acted as a brand chef, and was assisted by her own chef, Igor Kotov. And in the fall, together with him, as well as restaurateur Alexander Orlov (the Tanuki and Benvenuto chains, the Rybka restaurant and about 80 other establishments in Moscow, as well as in Kazakhstan and the UAE) and his partner Denis Gusev, Chekalova opened restaurant "Let's go"
Elena is responsible here for the menu and the concept, which, according to her, the name symbolizes: in the restaurant she prepares dishes from her travels with her husband Leonid Parfenov in her own interpretation. In addition to the full menu, Poehali also has a decent bar - it is run by head bartender Maxim Ivashchenko, who previously worked at Door 19 and Mendeleev bar, from where he brought part of the team.
Natalya Belonogova, an experienced designer in restaurant interiors (Ugolyok, Haggis, Zotman Pizza Pie) with Dasha Durneva, came up with the idea of how “Let’s go” will look; the task was to create a congenial atmosphere or home cooking, or the station, a place symbolizing a meeting for Chekalova. The result really looks like a domesticated train station: brick, concrete and wood in cold shades are diluted by bright stained glass windows and furniture covered with fabric. The room itself is small and used to the maximum: at the entrance there is a bar. When new visitors come in, there is a strong blow in the back of those sitting at his counter. Further on, very close to each other, there are tables for two, four, one for big company And open kitchen, which occupies almost a third of the hall. It’s cramped, noisy, but inoffensive and comfortable, including due to the fact that Chekalova herself is constantly in the hall - she walks, controls, communicates with guests and talks in detail about the ingredients and preparation of dishes, which are served in cast iron dishes and on oak boards "".
The menu is already quite large, but Chekalova will most likely expand it - over the years of home culinary exploits and trips around the world, she has accumulated many ideas. The first page of the menu is now occupied by appetizers: for example, Japanese-style carpaccio of sea bream and daikon with marinade; Lebanese quinoa salad with seeds and parsley; roast beef and Spanish salsa verde with almonds; Vietnamese tartare with pear and sesame - similar to the one at Delicatessen, only with marinated pear and meat. There are three bruschettas: with egg roll, eel, avocado oil and onion sauce; with baked tartare, caramelized onions and beet chips and poached quail - due to the mustard it may be too spicy; bruschetta with mincemeat, apple curry, burnt cucumber and lightly salted herring - very tender, they say they bring it from Sevastopol. There are about ten main courses, some of which are periodically included in the stop list. We were able to try a rabbit leg with potatoes, pear and citrus sauce and came to the following conclusion - during her training in professional kitchens, Elena has made significant progress in understanding the differences between home-cooked and restaurant food. By the way, this rabbit is like a turkey and quail eggs, - from Chekalova’s farm, the rest - from Russian suppliers from different regions; There will be no cucumbers or tomatoes on the menu in winter. However, they don’t work with the LavkaLavka cooperative; they look for everything themselves.
Crispy Lyonnaise rabbit leg on potato galette with pear and citrus sauce (690 rubles)
Chinese ratatouille with honey-orange sauce (390 rubles)
Gray Vologda cabbage soup made from outer cabbage leaves, fermented on black bread, with beef and porcini mushrooms (450 rubles)
Vietnamese tartare with pear and sesame (550 rubles)
Sweet and sour beef potato boat(480 rubles)
“Our Kiev cake” with nuts, almonds and light custard(290 rubles)
The most important dish of the restaurant is the already legendary gray cabbage soup, which Elena has been feeding the guests of her house for many years and which she talks about at every opportunity. We now understand why - because it is incredibly tasty, this soup is a real drug, a celebration of umami taste. It is prepared according to the recipe of Leonid Parfenov’s grandmother from the outer leaves of cabbage, fermented on black bread, and in three broths: cabbage, mushroom and cooked from beef brisket.
As for the bar, according to head bartender Maxim Ivashchenko, there was no goal of making a large cocktail bar here, because the place is “more about food.” There are about ten cocktails on the menu, some of which change every day. Cocktails go great with food, but if you want something that's not on the menu, it's likely to be available. the right ingredients They'll do it for you, but only if it's not rum and cola - the guys who work here are very decent.
"Freshness itself" - green salad with beets, hazelnuts and raspberry dressing
390 rubles
Korean salad
from unbeaten cucumbers with sesame seeds and cilantro
250 rubles
Vietnamese tartare
with pear and sesame
550 rubles
Duck gravlax carpaccio
Scandinavian style with cherry chutney
550 rubles
Bruschetta with baked tartare
with caramelized onions, beet chips and poached quail
590 rubles
Bible Lentil Stew
with hyssop, cumin and lamb flatbread
350 rubles
Georgian farm chicken fried in green nut sauce
730 rubles
Crispy rabbit leg Lyonnaise
on potato galette with pear and citrus sauce
690 rubles
Pike burgers with cod liver and caviar river fish on potato pancakes
450 rubles
Lebanese Quinoa Salad with Seeds
and parsley
370 rubles
Roast beef and Spanish salsa verde
with almonds
590 rubles
Japanese carpaccio duet
from sea bream and daikon with marinade
570 rubles
Ratatouille in Chinese
with honey-orange sauce
390 rubles
Gray cabbage soup from Vologda
from outer leaves of cabbage, fermented on black bread, with beef and porcini mushrooms
450 rubles
Scottish rabbit bombs with green puree and vegetable tempura
550 rubles
Venison (boar) burger with spicy sauce kimchi on Korean cabbage pancakes
690 rubles
Carrots baked in Moroccan style citrus sauce with avocado, dried apricots, hazelnuts
390 rubles
Vegetables baked and marinated in Italian style, with tender anchovy-salted sprat, pesto sauce and lettuce leaves with basil dressing
490 rubles
Merette quail eggs
Burgundy style in wine
470 rubles
Bruschetta with egg roll and eel,
and also with avocado oil and onion sauce
630 rubles
Bruschetta with mincemeat and apple curry,
and also with burnt cucumber and lightly salted herring
360 rubles
Thai pumpkin cream soup
with shrimp and pearl barley popcorn
450 rubles
“Duck Story” - roast breast, falafel with confit and marinated eggplants with honey-yogurt sauce
720 rubles
Candy duck in orange glaze
with Chinese hoisin sauce
1,900 rubles
Photos: Mark Boyarsky
Throughout October, the chefs of the most famous Moscow restaurants prepared a Tasting Menu for guests - gastronomic Business Cards restaurants for a fixed price - 1900 rubles.
The results of the festival were announced the night before.
Grand Prix for the best tasting set of the Moscow Gastronomic Festival
The winners of the Grand Prix for the best tasting set of the Moscow Gastronomic Festival in 2017, according to the expert jury, were:
— / chef Andrey Zhdanov, Brand Chef Adrian Ketglas
— / Chef Giuseppe Davi
— / Chef Andrea Impero
— / chef Alexander Zherebitsky, Brand Chef William Lamberti
— « » / chef Ilya Cherkashin
— / Chef Kobayashi Katsuhiko
— " " / chef Igor Kornev
— " " / chef Mikhail Gerashchenko / received a special bottle of Gray Goose Ducasse, created and also signed by the great French chef Alain Ducasse
— «
ding» / chef Igor Kotov / this restaurant has collected the largest number of positive reviews from guests of the Moscow Gastronomic Festival and it is doubly pleasant that the Grand Prix of the Festival for the restaurant “Geraldine” is supported by the choice of the people.
