Siberian Cuisine - Chemodan

Moscow Rules, Part 8: Chemodan

After my post about Omulyovaya Bochka last week, let’s continue our exploration of Siberian cuisine through another Moscow restaurant. Located in the Arbat District, Chemodan (“suitcase” in Russian) is part of the trend of celebrity-owned eateries that arrived in Moscow in the early twenty-tens. If you follow Russian cinema a little, you might remember actor Oleg […]

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Russian Space Food

Russian Space Food

Quite logically, being the first to send a man to space, the Soviet Union invented space food. During his historic flight in 1961, cosmonaut Yuri Gagarin ate from toothpaste-style tubes containing servings of puréed meat or chocolate sauce, for example. Shortly after that, Gherman Titov became the first human to experience space sickness, and won the dubious distinction […]

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Russian Food - Crab Pozharsky, Mustard Sauce, Aligot and Asparagus

Crab Pozharsky, Mustard Sauce, Aligot and Asparagus

Following my review of Wine & Crab, here’s a recipe inspired by their crab Pozharsky. Traditional Pozharsky cutlets are breaded ground chicken or veal patties (maybe I should publish my own recipe of this traditional Russian dish soon…). The idea here is the same, but the meat is replaced with crab, which results in something closer to […]

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Moscow - Wine & Crab Restaurant

Moscow Rules, Part 6: Wine & Crab

Located on Moscow’s Tretyakov Passage, a hyper-central, posh alleyway framed by medieval-looking archways, Wine & Crab is the brainchild of identical twins Sergey and Ivan Berezutskiy, two rising stars of the New Russian restaurant scene, both co-owners and executive chefs. The pair, originally from the Krasnodar region, first gained fame separately, training at different acclaimed restaurants […]

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Serbian Food - Grilled Pork Neck Steak, Bayildi and Morava Salad

Serbian Pork Neck Steak, Bayildi and Morava Salad

Taking a short break from the Moscow series, I’d like to continue another collection of posts that I’ve been developing little by little each year: the former Yugoslavia grill project. I’ve already created a Croatian pljeskavica  last year and a Bosnian ćevapi the year before, so today we’ll try a Serbian pork neck steak. While the classic mixed […]

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Russian Bulava Steak, Kasha and Aligot

Russian Bulava Steak, Kasha and Aligot

On the heels of my Voronezh review, here’s my take on the Bulava steak, aka tomahawk. Since I suggested that Voronezh should try creating agenuinely Russian steakhouse not only with the meat it serves, but also in the sides and accompaniments, I figured I should give it a go myself. I can think of many […]

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Moscow - Voronezh Restaurant

Moscow Rules, Part 5: Voronezh

Located a few steps away from the massive Cathedral of Christ the Saviour, Voronezh represents a relatively new kind of restaurant for Russia: the high-end steakhouse. Steakhouses had a surprisingly tough start; there was of course no such thing back in the USSR – no way such an American concept, triggering images of fat capitalists overeating […]

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Russian Cuisine - Osso Buco with Pumpkin Mousse and Dried Persimmon Sauce

Osso Buco with Pumpkin Mousse and Dried Persimmon Sauce

As is now customary for my Moscow Rules series, I’m following my review of farm-to-table cum New Russian restaurant LavkaLavka with a recipe inspired by a dish I ate there. This time, I’ve picked chef Vladimir Chistyakov’s osso buco with pumpkin mousse and dried persimmon sauce. I really liked the veal-pumpkin-persimmon pairing, and wanted to build on it […]

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Russian Food - Moscow - LavkaLavka

Moscow Rules, Part 4: LavkaLavka

In the heart of Moscow, on Petrovka Street, LavkaLavka is both the leading champion of Russia’s locavore, farm-to-table movement, and a promoter of new Russian cuisine. It also glorifies a concept applied by many, though seldom so explicitly: selective gastronomic amnesia. We are not trying to recreate 17th century cuisine, although we want to know […]

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