Fire is at the center of the new concept, and the young chef Vlad Korpusov commands the flame.

Do not expect that there is at least something left of the old "Muesli" except the view outside the window. Nothing! Therefore, before going there, erase past memories and start from scratch, so that there is no temptation to compare the restaurant in the "find 10 differences" format.

The interior of the new restaurant is light and laconic, two floors and a great view are also decoration, you must agree. The design cannot be called quite simple, but it is still far from the avant-garde thought. Brass, mirrors, white walls ... The most eye-catching element inside is the open fire stove, which is also the basis for the menu concept. It will be most pleasant to while away time in the restaurant in the coming summer months with a view of the embankment.

The head of the kitchen is Vlad Korpusov, one of the young chefs, an adherent of Nordic cuisine. Before opening Stories, he went on an internship to the famous Swedish chef Niklas Eksted, from whom Vlad took over the technique of working with open fire. Niklas, besides a charming smile, is well known for his ability to cook almost anything on a fire, even porridge from an ax.

On the basis of this technique, Vlad put together a small menu in which there was a place for both an oyster flamed with beef fat and beef tataki processed in the same way. Using the same fire, he cooks crabs and scallops, singles tomatoes or striploins. The theme of an open, living fire, as they say, is fertile, people go to it willingly: the smell of smoke, warm light, this love has already been spelled out in our subcortex. But at the same time, it is quite complicated, since it does not tolerate unnecessary fuss around, everything should be simple.

Vlad's menu contains a lot of good ideas, but they still lack lightness. I admit that he works great with the product, he harmoniously selects combinations, but sometimes there are too many of them, which makes it difficult to enjoy the quality of a single ingredient and the very fire with which everything is prepared.

Desserts stand apart: they are just as difficult, the same author's, you should try everything and choose your favorite - excellent taste and balance are hidden behind their deliberately Instagram appearance. In addition to a really interesting menu, there are other necessary components: a cocktail list, a decent wine list and breakfasts.

The place turned out to be quite functional for the surroundings: it is nice to have a meal in the morning, go for lunch or arrange a dinner for yourself with an application for gastronomy. Moreover, this application will soon be even more confident when Chef's Table is launched in Stories. True, I would like to turn to the chef: "Dear Vlad, be a little easier, we will still have time to discern your talent and ambitions, let us keep up with you!" It really does tell stories here: beautiful short stories and slightly drawn-out romances.

For every city dweller, there are points where it is always difficult to get to and therefore do not want to, and the distance from the center does not affect this in any way. In Moscow, for me personally, one of such locations is the Kotelnicheskaya Embankment together with the beautiful Stalinist skyscraper. But it was there that a very famous restaurant was located, which replaced another interesting project by Andrey Zamoruev called "Muesli", where Dmitry Shurshakov was in charge of the kitchen. After reformatting the institution and changing the name, Mr. Shurshakov set off on his journey around Moscow, and the position of the head of the kitchen was taken by a young and ambitious Estonian Vladislav Korpusov.

From the street, the renovated one looks the same as the former resident, only the sign has changed. Inside, the layout also remained the same: two floors, two dining rooms, a staircase on the side and an opening with a chandelier in the center. The outer wall is made up of large windows that flood the space with natural light. The decor is restrained, white and blue, with elements of Northern European design and straight lines. Marble to the theme, wood to the place. On the first level, there is an open kitchen area, wine cabinets, a contact counter and several comfortable tables. One floor higher, in fact, on the balcony, there are already more seats. The scenery is brighter, but just as austere. A wardrobe is present. The hood copes with the assigned tasks. The temperature in the halls is comfortable. The only negative is the acoustics, which brings all conversations and whispers to the ears.

On the menu, Mr. Korpusov tells a short but meaningful story of the expansion of the Estonian gastronomic school in the vastness of our city. The selection of dishes is interesting. The descriptions are unusual. Instead of the traditional breakdown into appetizers, soups, salads and hot dishes, the sections are called "Seas and Rivers", "Meat and Hunting", "Vegetables and Cereals". Separately, there is a sweet menu from Guzel Magdieva. Prices are slightly above average, but they don't go too high.

There were a lot of surprises about food, but not everything caused an unequivocal positive reaction.

Homemade bread for 100 rubles was good in everything: soft, fragrant, fresh. Air oil, salty, without freezing hardness. Eat and rejoice, and you also scold yourself for not being able to stop.

"Sakhalin scallop" (780 rubles) - a purple combination of several components, in which the scallop was responsible solely for textural diversity. The taste of the seafood itself was not felt, but the receptors of the currant acid and the Asian sauce were very much fiddling with. Edible, but not scallop, it was a dish.

"Dried beef tartare" (550 rubles) - a free interpretation that did not in any way resemble the traditional version of the dish. Instead of the classics, fried strips of lightly smoked meat, a few drops of beige morel sauce and shavings of fresh champignons in red seasoning were hugged in a black bowl. Tasty, original, with intrigue, but not "tartar".

"Cauliflower" (450 rubles) distinguished itself with a pleasant, regular, not raw crunch, airiness of the accompanying cream, dry mushroom shavings and a taste of algae, which periodically knocked the receptors out of balance. If you remove the mushrooms and algae, then it is good and tasty, if you leave it, it is strange and scattered.

“Estonian borscht” (380 rubles) is another departure from the classics. If the Estonian version of borscht is usually associated with cold serving, then the soup arrived hot. On the palate, bright tomato notes, shades of apple and the smokiness of a hard tongue were caught. Tasty again, but without meat hardness it would be better.

"Rack of lamb" (1550 rubles) - four small separate ribs with vegetable dance. The meat turned out to be fragrant, soft and juicy. The roast is correct. Additional ingredients did not distract, but brought their own shades into the overall harmony.

"Halibut" (850 rubles) even before arrival drowned in broth-sauce and turned into fish porridge, which was immediately filled with a bright green substance from celery. There are no complaints about the side dish and sauce - interesting and rich. As for the fish, it melted without leaving even the slightest aftertaste.

"Pasta with chorizo ​​and turkey" (580 rubles) pleased with the right spaghetti and an interesting creamy tomato sauce, but pushed away with coarse sausage splashes and tough cubes of turkey, which hid the taste of an expired product. Despite the fact that the staff did not agree with my arguments about the stale bird, the dish was excluded from the bill.

"Potato with mushrooms" (550 rubles) from the sweet section demonstrated a new, unusual flavor combination, but did not cause delight or desire to finish eating, because the strange does not always turn into tasty.

The service was young, friendly and interested. Young people carried out their work accurately, efficiently, without hiccups and protracted disappearances. The devices were changed on time. Dirty dishes were removed. Glasses were refilled. The table was being wiped off.

The bottom line is:

You can listen to stories from Mr. Korpusov about modern Estonian gastronomy using Russian products. On my visit, the story turned out to be interesting, somewhat appetizing, but not always even and sometimes raised questions about the quality of some ingredients.

The 800 ° С Contemporary Steak meat restaurant will open in Patrick in October. They announce hitherto unseen technologies and furnaces

The coming season is rich in high-profile premieres - Alexander Rappoport and Boris Zarkov will present their new projects, Muesli will restart, and Vladimir Perelman's long-awaited fish restaurant will open its doors. Time Out tells about the most interesting discoveries of autumn.

"Culinary"

Where: Bogoslovsky per., 8/15

When: in the beginning of September

The author of the new project - Italian chef Carlo Grecu (,) - tried to combine the experience of classic Soviet cookery and a shop in the style of London's Pret A Manger. The ready-to-eat section contains salads, meat, fish, pastries and everything that you can take with you and cook at home in a couple of minutes. A separate chapter is addressed to adherents of a healthy lifestyle: smoothies and cold-pressed juices, gluten-free bread and vegetarian snacks. They promise a large showcase with desserts, pastries and signature cakes.

"Sunrise"

Where: Varvarka, 6, Zaryadye park

Alexander Rappoport's restaurant in the giant shell of the Zaryadye urban park was built with an eye to becoming a city landmark. The menu, compiled by brand chef Maksim Tarusin, deftly mixes borsch, manty, satsivi, chebureks, draniki and other specialties of the former Soviet republics. In the interior, the Sundukov sisters embodied the theme of space exploration and the slightly naive futurism of the 1960s - the most optimistic Soviet decade. An important attraction for guests is a completely postcard view of the Kremlin, Vasilievsky Descent and a brand new green landscape area that opens from the panoramic windows of the restaurant.

"Acha-Chacha"

Where: Pyatnitskaya, 82/34, bldg. 2

When: in September

The second Abkhaz restaurant (the first "Acha-Chacha" has been operating for a year already) from Dmitry Khashba and partners will be occupied by a two-story mansion on Pyatnitskaya. Eka Jikia (“Prisoner of the Caucasus”, “He came by himself”) is responsible for the cuisine, the menu is a collection of hits of national cuisine: Abkhazian kaurma, mamalyga with suluguni and that very acha-chacha, that is, fried quail with potatoes and lavash. Game, smoked meat, cheeses and spices are delivered here directly from Abkhazia. The interior is the work of Vera Tatarinova and Tatyana Makavchik, who designed, and: this time they made a stylization like an Abkhaz house - with handmade tiles and a working fireplace.


"Wings"

Where: Nikolskaya, 8

When: in September

Holding Funny Family Group, which launched a gourmet chicken fast food last year, decided not to limit itself exclusively to chicken. This fall, the focus is on a wide variety of poultry: chicken, duck, guinea fowl, turkey and ostrich. Of course, not only wings will be used, as one might think from the name. The new establishment is going to cook various types of noodles and rice in a wok, and bake poultry in a special grill brought from France. A separate chapter will be devoted to burgers: with chicken, duck, ostrich and beef. With eggs, they also promise expanse: the list includes chicken, quail, turkey and giant ostrich. The average bill is announced no more than 700 rubles. Chef - Alexey Strakhov.

The restaurant on Prospekt Mira is named after its owner and chef - Chinese Jimmy Lee

Jimmy li

Where: Prospect Mira, 12, building 1

35-year-old Shanghai native Jimmy Lee has been living in Moscow since 2007, was the chef of the Dynasty restaurant and now he opened his own project. The menu includes authentic Chinese cuisine in its Sichuan, Guangdong and Peking varieties. Classic hits like shark fin soup or Peking duck sit side by side with national wonders that no one has ever cooked in Moscow before: fried pork flavored with fish, Xinjiang lamb or crispy xiang su duck. A separate section is devoted to dofu (or tofu) combined with various sauces and vegetables. There is a chapter with dim sum, among which there are unusual Guangdong ones with crab, peanuts and cilantro, or Peking goths with pork. The interior is in the spirit of 1930s Shanghai, with typical Chinese cranes and malachite inserts. Andrey Ref () and Aleksey Kiselev () are responsible for cocktails, and the wine list was written by Vladimir Basov, a famous preacher of biodynamics.

Grand Bakery "Filippov"

Where: Tverskaya, 17

The Bread Nasuschny chain of bakeries is launching a bakery under the name Filippov, named after Ivan Maksimovich Filippov, the very one who invented cakes with raisins in the century before last. The historic Filippovskaya Bakery was located nearby - at 10 Tverskaya Street. The assortment of the new bakery will be full of pre-revolutionary quotes: cakes, rolls, bagels and pastries according to archival recipes will occupy the main place on the shelves. In addition, there will be a full menu and a wide selection of tea and coffee.

Twins garden

Where: Passionate blvd., 8

When: in September

Second edition of the restaurant. Having left the Patriarchs, Ivan and Sergei Berezutsky settled in the building where Anatoly Komm's "Barbarians" used to be quartered. The scale is such that the twins' previous project seems like just a modest rehearsal. First, a huge own farm 170 km from Moscow, from where seasonal vegetables and fruits, dairy products and other gifts of nature will be supplied to the kitchen. Secondly, the laboratory, where all the latest kitchen facilities are collected - from the centrifuge to rotaval in the phantasmagoric scenery of the Italian sculptor and architect Henry Timi. Thirdly, an unprecedented wine list, for which rare specimens like Chateau Margaux 1924, and also established its own import of non-circulating wines from Burgundy. In terms of menus, the brothers are already putting together new “pairs” of products to build their textures and flavors games on, which have earned the old Twins a spot in the world's top 100 restaurants for two years in a row.

One of the eight islands in the food court will be dedicated to oysters, always with champagne

Food court "Zaryadye"

Where: Varvarka, 6, Zaryadye park

Another tourist attraction from Alexander Rappoport in the Zaryadye park. The eight gastronomic islands of the food court should amaze with the scale of Russian hospitality: an ice bar with oysters and champagne, a showcase with pink salmon, pike and Amur sturgeon dishes and a separate showcase with crabs, cabbage soup at the "soup station", pies and pies at the "pie" , dumplings and dumplings in the "molding" and, finally, a samovar with pancakes in the tea area. In general, the Zaryadye food court is a modern analogue of the All-Russian Exhibition of Economic Achievements, only about food. For those who want to take a “piece of Russia” with them, there are edible souvenirs - eco-canned food, crabs in jars and other national delicacies.

Black Swan Pub & Shop

Where: Solyanka, 1

When: second half of September

The Pub Life Group restaurant group (and a dozen other pubs) is opening another pub in Irish style. As the guys say, everything - from furniture and pillars to doorways and panels on the walls - will come from Ireland. The acoustic equipment is a real vintage, it was collected bit by bit at flea markets. In the hall on the ground floor there will be a shop of outlandish items from Ireland: everything that is sold here, from dishes to harnesses, can be bought and taken home. On the top floor, the bar counter will be open in two directions in good weather - a pint of beer can be ordered directly from the street, without going into the premises. Cuisine - traditional beer snacks performed by chef Alexander Vanchagov from Tap & Barrel Pub and Left Bank.

Bambule

​ Where: Solyanka, 1

When: second half of September

Another project from Pub Life Group, side by side with their Black Swan Pub & Shop - and this time it is not an Irish pub, but a wine bar. Cozy wine restaurants in Berlin's Kreuzberg were taken as a model, the style was borrowed from the legendary Berlin student squats like the art-commune "Tacheles". Among the main enticing maneuvers - a huge selection of not too expensive, but original wines (especially for the opening, the owners organized their own imports), an interesting Russian selection and a wide assortment by glasses. On weekends, DJ sets on vinyl from guest performers from St. Petersburg and Europe are promised.

Meze snacks, fried halloumi cheese, tabbouleh and other Israeli pickles from Dmitry Zotov's new restaurant

Carmel

Where: Kalashny lane, 9

When: in mid-September

The Israeli cuisine restaurant is opened by Zotman & Co represented by Dmitry Zotov, Sergey Krylov and Rinat Kuzin. The sample was taken from Shuk Ha "Carmel - a colorful Tel Aviv bazaar, where Jewish and Arab shops are interspersed with street food. The team members decided to transport a piece of this charming street cuisine to Kalashny Lane. Chef Dmitry Zotov author's author's rethinking of meze, hummus (here he will not be prepared only with mushrooms and tahini, but also, for example, with pumpkin or eggplant), falafel, shawarma, shakshuka and other Middle Eastern kunstucks. Sommelier Sergey Krylov will perform with kosher wines and a wide selection of positions by glass. In addition, Carmel is going to mix lemonades with oriental spices and coffee with cardamom The restaurant will have its own mini-bakery to bake pita, challah and matzo every day.

Vladivostok 3000

Where: Tverskaya, 7, in the building of the Central Telegraph

Part of the bar's premises will go to the Vladivostok 3000 restaurant of the Far Eastern cuisine of the same owners. The idea is to separate those who dance and drink the night away from those who come to dinner thoughtfully. The emphasis is logically placed on seafood delicacies. Trumpeter, scallop, Pacific squid, Magadan shrimp, sea cucumber are delivered by plane from Vladivostok. The Kamchatka crab, loved by Muscovites, is in a special position: it is used in a variety of dishes, from salads to tom yam. Thanks to direct deliveries, prices are promised to be moderate: for example, 100 g of Kamchatka crab from a showcase will cost 550 rubles. Givi Khatisov was appointed chief, who worked for more than ten years under the leadership of Anatoly Komm, and then with and with Carlo Grecu. The bar offers soju cocktails, Chinese beer and Japanese whiskey.

Margarita bistro

Where: M. Bronnaya, 28

When: at the end of September

The restaurant landscape of the Patriarchs is rapidly changing: nostalgic establishments based on Bulgakov's motives are being replaced by those that transform the Patriarchs into Moscow's Greenwich Village. Another illustration on the theme - the closed cafe "Margarita" with violin concerts, red velvet and other entourage of the "bad apartment", loved by elderly expats. In less than a month, Glen Ballis (,) will appear at the same address. Velvet and twilight will replace the modern light interior, and the kitchen will be headed by Dan Miron, known for. The menu promises alfresco style - a short list of fresh, seasonal, knife-edge dishes.

Insight is located on the 84th floor of the Eye Tower and the view from there is stunning

Insight

Where: 1st Krasnogvardeisky pr-d, 21, building 2, Moscow City, 84th floor of the Oko tower

When:

The long-awaited brainchild of Iliodor Marach and Alexander Kan (they are building it in partnership with Dmitry Sergeev and the Vasilchuk brothers) is, in fact, a continuation of their previous joint projects: the panoramic 354 Exclusive Height and a "restaurant with fair prices." First, about the spectacles. Man-made special effects will be added to the natural beauty of Moscow, opening from the 84th floor of the Oko skyscraper. Insight is the first restaurant in Moscow to introduce mapping technologies: with the help of projectors, the interior is transformed into a light collage, complemented by an audio sequence corresponding to the plot, and even aromas here will change following the visual design. The menu focuses on rare foods and exotic curiosities, from wagyu beef and sea urchin caviar to sea creeps from inaccessible seas and rare fish. From the democratic True Cost, they took the entrance ticket system - access to Insight will cost from one thousand to two thousand rubles. At night, the entrance price will be even higher, but they are going to sell all the food at cost. They do not hide the fact that high prices are a substitute for face control: the restaurant positions itself as a place of nightlife for the business elite.

Molon Lave Bar

Where: Sadovo-Sukharevskaya, 6, building 1

The club past haunts Alexey Karolidis, now the owner and Molon Lave. Former promoter and ideological inspirer Gaudi again decided to embark on the club-bar path, but taking into account the acquired restaurant experience. Two steps from Tsvetnoy Boulevard, he opens a Greek bar: three halls, a contact bar, a four-meter coal grill, a giant veranda - there will be where to drink, eat and make some noise. The menu - uncompromisingly Greek - has been handed over to the brand chef Stamatis Tsilias. At the forefront are grills and meze snacks, processed in a bar style. The drinks list includes Greek wines, cocktails based on spirits and rare varieties of the typically Greek grape distillate, tsipouro.

Family farm burger

Where: Khodynskiy blvd, 4, TC "Aviapark"

When: late September - early October

Dmitry Akishkin, ideologist and managing partner of LavkaLavka restaurants, opens a burger shop at the food court of the Aviapark shopping center. Its main difference from the rest of the countless burgers in this city is that it will only use farm meat and seasonal organic vegetables from trustworthy small producers from all over Russia. The menu includes about a dozen burgers and side dishes, salads and desserts that suit them in their meaning.

Signature matcha latte with almond milk from the old "KM20"

"KM20"

Where: Stoleshnikov per., 2

When: at the beginning of October

The concept store moves to Stoleshnikov Lane. In the new premises, instead of a chamber cafe, a full-fledged restaurant with 100 seats will operate, which will occupy the entire third floor of the building. The kitchen will continue to adhere to the principles of a healthy lifestyle, but now the menu will include dishes not only for vegans, but also for those who dilute their diet with fish and seafood. Some of the products will be brought from our own farm, strictly observing the principles of seasonality. Pleasant details include a large veranda overlooking the church domes and an extensive wine list with an emphasis on biodynamics.

Simple Wine & Bar

Where: Neglinnaya, 8/10

When: late September - early October

Wine trading company Simple, which owns the Simple Wine wine chain and the Grand Cru restaurant, will open a Simple Wine & Bar directly opposite TSUM, with a wine room on the ground floor and a bar with a kitchen on the ground floor. They promise a democratic pricing policy, as well as DJs, open tastings and special guests - winemakers and sommeliers. The wine is going to be sold without a restaurant margin: it will be possible to choose any bottle from the shelf, take it home or have a drink at the bar, paying a small service fee. Most of the positions are planned to be poured in glasses from 350 rubles. The kitchen will be headed by Adrian Ketglas: the menu from the owner of the Michelin star will be more accessible than in the Grand Cru at Patriarch's, but no less original.

​Stories

Where: Kotelnicheskaya emb., 1/15

When: at the beginning of October

The new restaurant will replace Muesli in a historic skyscraper on Kotelnicheskaya embankment. The core of the team was recruited from among their own: the chef Vladislav Korpusov and the pastry chef Giselle Magdieva worked until closing at Muesli. The owners will seriously update and tweak the concept: the first floor will be occupied by a gastro-bistro with an open kitchen, the second will be occupied by a full-fledged restaurant. On the menu, the main place will be given to dishes cooked over an open fire. The tradition of Chef "s Table, laid down in the previous project, will continue and be relaunched on a weekly basis.

Heinrich Karpin's new restaurant in all its glory

800 ° С Contemporary Steak

Where: B. Patriarshy per., 6, p. 1

When: in October

A meat restaurant from the owner of il Forno Group, Heinrich Karpin, will occupy a two-story mansion on Patriarch's Ponds. Despite the fact that there are a lot of establishments with a very different approach to the meat issue today in Moscow, they promise unprecedented technologies and ovens, which have no analogues in our city. Sergey Balashov (Beeftro,) was appointed as the chef, who on this occasion completed an internship at Beefbar in Monaco with Thierry Paludetto. The menu will be based on steaks, burgers and different types of mashed potatoes with non-trivial additions.

"Moskvich"

Where: Pyatnitsky lane, 8

When: in October

The spouses-restaurateurs Khatuna Kolbaia and Tengiz Andribava (,) open an exemplary Moscow pub with an average bill of 500-700 rubles. A solid assortment of beer on taps and in bottles is assumed (currently in the process of negotiations with several beer companies) and a compact menu suitable for the situation. The nostalgic theme will be revealed by the interior in the style of "Soviet Art Deco" 60-70s. According to Khatuna Kolbaia, the spirit of real Moscow will reign here, as our parents, for example, still remember it: with a beautiful habit of intelligently drinking in company, without rudeness and scuffle.

Chef market "Around the world"

Where: Nikolskaya, 10, shopping center "Nikolskaya Plaza", 1st floor

When: in October

The gastronomic market on the first floor of the Nikolskaya Plaza shopping center is opened by Boris Zarkov, Arkady Novikov and Vladimir Mukhin (here he acts not only in his usual role of brand chef, but also as a business partner). "Around the World" is announced as "a new generation gastronomic space that changes the reality of the city's pedestrian center." On one site of two thousand square meters, 20 food concepts will be combined: there will be a Texas BBQ, and Hawaiian poke, and authentic Mexico, and Italian cuisine in a modern presentation, and a meat corner with its own chambers for ripening cuts, and vegan food, and round-the-clock breakfasts, and churros, and shawarma. In addition, concerts, night markets and festivals await visitors to the gastrocluster.

Initially, "My Fish" was supposed to be called "Cousteau"

"My fish"

Where: 1st Tverskaya-Yamskaya, 21, business center "4 winds", on the site of the store "Bakhetle"

When: late October - early November

Vladimir Perelman (,) opens a fish restaurant with a raw bar at affordable prices. The key to the available receipt is the established cooperation of the restaurateur with Defa, the largest Russian fish supplier. As a result, ceviche, tartars, ahi poke and carpaccio will cost a maximum of 500 rubles, while Japanese oysters will cost 150 rubles apiece. The kitchen, as is customary in restaurants with a raw bar, is open. In addition to the showcase with raw fish, a green egg grill is on display, in which they are going to fry octopus and salmon from the Faroe Islands. The permanent brand-chef of Perelman People Dmitry Parikov is responsible for the standards of the cuisine, the chef Vladimir Devyataykin, who previously worked at I Like Grill, is responsible for the concrete embodiment. Behind the bar is Stas Kireev from the Hungry - Evil restaurant, who has drawn up a cocktail map with a focus on Latino and Hawaii to suit the mood of exotic fishing.

"Gorynych"

Where: Rozhdestvensky blvd, 1, in the building of the "Central Market"

When: in October

The project of Boris Zarkov from White Rabbit Family and Ilya Tyutenkov (,) will occupy the entire second floor of the Central Market and will even acquire a veranda on the roof. "Gorynych" is an abbreviation for the words "city market", but the restaurant is also directly related to the character of Russian fairy tales spewing fire - it is arranged around food cooked on an open fire. All the technical innovations available in reality on a "hot" topic were collected in the kitchen. For the main thing - a giant grill manufactured by the American company Grillworks, stuffed with smart functions: it allows you to adjust the height of the flame, change the level of the frying surface and the angle of the fire. Smokers have already arrived from America, in which almost everything will be smoked on oak wood - from meat to crabs. The chefs learned how to handle them in Texas, so the emphasis on tex-mex cuisine in the menu is quite natural. And, finally, a Neapolitan oven weighing five tons has already been installed - for bread and pizza, for which Moscow pizza makers underwent an internship with maestro Franco Pepe at the Pepe in Grani restaurant.

Big wine freaks

Where: B. Nikitskaya, 60

Three years after the opening of the iconic Big Wine Freaks champagne bar in St. Petersburg, Muscovites will finally get their "Freaks". The establishment will work directly opposite the high-rise on Krasnopresnenskaya and across the street from Coffeemania. The authors of the project - Vladimir Basov and Artem Tskhakaia, on whose account Tre Bicchieri, Cloudberry for Pushkin, BeefZavod, Max's Beef for Money and Na Vina! It is only known that the wine selection focuses on biodynamics, organics, rare champagne and hooligan pétillants naturels, while the interior will be taken over by the fashionable Italian b-arch bureau. A wine salon will open in the adjacent room with the restaurant, at the same address, where you can take with you any bottle you like.

The famous “4 cheese with mango chutney” pizza from the first Burger & Pizzetta. She will also be in the second restaurant

Burger & Pizzetta

Where: B. Nikitskaya, 14/12

When: In November

A restaurant dedicated to burgers and small puffy pizzas will multiply: the second point will settle on Bolshaya Nikitskaya, which is so rich in good establishments. The overall style of the kitchen is what is called smart comfort food: everyday food made from quality products and not devoid of imagination. The same Bili Shabani is responsible for the menu, the menu of dishes and drinks almost completely duplicates the restaurant in Evropeyskiy, but the interior is promised to be made completely different - more daring.

Club-restaurant from the veranda team "Summer on Patrick"

Where: Spiridonevskiy per., 9, building 1

When: In November

On October 1, the terrace "Summer on Patrick" will cease to exist. But the summer movement is preparing a winter continuation. A new location from the same team should open in early November. The plans, as they say now, are a multifunctional space: a club, a restaurant, a speakeasy bar, a platform for presentations and musical deliveries. The owners themselves define the concept as a social club, a place where it is pleasant to have breakfast in the morning, have a cocktail with tapas in the afternoon, and dance to the DJs in the evening.

"Greedy-Beef, pickled cucumber"

Where: Novy Arbat, 7

When: in the beginning of November

This is the third cafe of the Moscow Zhadina-Bevyadina chain, which operates in the field of gourmet fast food. The focus is again on sandwiches, creatively reworked and refined through the efforts of brand chef Sharbel Aun (once awarded two Michelin stars for his Danish restaurant) and chef Dmitry Kondrashin. The new point is the most central one, therefore it is designed not for residents of office centers, but for idle walkers and tourists. The menus of all three establishments are about the same, but on Novy Arbat there will be a large selection of beer.

Restaurant on the second floor of the Museum of vintage cars

Where: Usacheva, 2, building 1

When: In November

The project of Rinat Kuzin and Sergey Krylov (,) on the site of the Moskvich restaurant, which lived within the walls of the Museum of Retro Cars. The new establishment will be made in the current concept of subsistence farming and self-sufficiency: formulations are already being worked out in their own cheese-making workshop, beds with herbs and root crops are being planted on their farm, and a sophisticated oven for baking bread will arrive from Germany the other day. The interior is being developed by Albina Nazimova, the name of the chef has not yet been announced.

It is simply impossible to imagine a city without 7 sisters. The skyscraper on Kotelnicheskaya embankment (in fact, it stands on two embankments at once - also on Podgorskaya) has always been different from others. First of all, she was covered with a romantic flair. It was built like a “city within a city” - this is how architects positioned it, and its “population” was made up of famous figures of science and art, the building initially received the status of elite.

And in these stunning scenery, the modern, already gastronomic history of this place is played out. Stories Restaurant occupies two floors, and its summer terrace can be seen from afar while walking along the bridge. On it you can comfortably drink a cup of coffee or have breakfast while observing the seething metropolitan life. And in the evening, here you can inadvertently encounter the stars of the capital's scene or the residents of the house, who have long chosen this space and know the menu almost by heart.

Playing with fire

No wonder in the kitchen Stories traces of "northern" notes, as well as the heritage of the Baltic cuisine. Vladislav actively uses local products such as wild garlic, and the autumn menu is replete with dishes using mushrooms. Vegetarians will find a lot of interesting things in Stories, and besides, there is always the opportunity to ask the chef to reproduce a particular dish without adding animal ingredients.

The chef's morning starts early - breakfast is the hottest time in Stories. The abundance of offices around and the creative intelligentsia (whose festival nights sometimes turn into brunch) makes it attractive for a morning meal - it opens at eight. At lunchtime, soups and hot dishes are popular here, in the evening - desserts with prosecco (like the popular BELLINI JELLY) and smoked wine snacks.

On the issue of sanctions, Vladislav noted their positive side, prompting Russian producers to produce dairy products and cheeses like burrata and mozzarella, which are now purchased from domestic cheese dairies, and their quality is in no way inferior to foreign ones. But there are ingredients that the chef has to bring from abroad, including from his native Estonia, for example, dehydrated strawberries, which retain their natural taste and aroma.

Vladislav admitted that most of all he loves to cook meat over an open fire and steaks for friends. Passion is also visible in the way he does it in the restaurant kitchen - selflessly and seems completely oblivious to the dangerous proximity to the flame. Vladislav loves extreme sports and this is manifested not only in his hobbies, but also in the style of cooking - precise collected movements, quick volitional decisions in the kitchen. But the chef's favorite time of day is night, when you can rest and sleep.

Five years later, Vladislav sees himself living on a tropical island, conquering kilometers of roads on a bike. That is why we advise you to hurry up and try extraordinary author's dishes, because a fidget chef at any moment can rush to conquer new heights.

Magic Giselle

Desserts in Stories Restaurant are worth mentioning separately. If you don’t know how else to “rock” your Instagram and surprise your subscribers, then the photo-riddles from the pastry chef Guzel Magdieva will become a real find. Dessert Baby Banana and CAPRESE remind sweet tooths that sometimes, like David Lynch's, “vegetables and fruits are not what they seem to be”.

All fans of the European Surf Turf trend, when dishes combine seafood and meat, meet a new story in the Stories restaurant, created especially for February 23. Chef Vladislav Korpusov invited his friend, brand chef at Umi Oysters to create the idea and Oishii by Evgeny Meshcheryakova, and this is what happened as a result of this collaboration. The dinner menu in four hands will be composed of both the restaurant's favorite dishes and the absolute novelties. Among the hot dishes, wait for the tender cheeks of a calf under ...

Meet the new set menu of the Stories restaurant, developed especially for Valentine's Day by the chef Vladislav Korpusov. The aphrodisiacs abundant in ingredients make this menu special. The combination of the set will include the most unusual and delicious combinations of 6 dishes. Steamed oyster flambadou: with the taste of smoked parmesan for the strongest representatives of the couple, and juicy and aromatic strawberries with tomato sauce for beautiful ladies. scallop from Sakhalin with spicy bisque ...

NDP. Pastry chef Giselle Magdieva is the personal sorceress of the Stories restaurant. Her creations excite the imagination and taste buds. Classic cakes in her hands begin to play with completely new colors. Going beyond the usual, Giselle presents a line of new desserts in Stories. "Apple tart" - a slightly stewed apple with a slight floral shade, complemented by cinnamon cream and fresh elderberry sorbet. The artistic performance is beyond praise. "Millefeuille" - thin layers ...