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 […]

Advertisements
read
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 […]

read
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 […]

read
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 […]

read
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 […]

read
Tatar Cuisine - Kazan Chay Bar

Moscow Rules, Part 3: Kazan Chay Bar

At first glance, Kazan Chay Bar looks like an inconspicuous Tatar restaurant in Moscow’s Zamoskvorechye District, an area that has seen a surge in office building construction over the past few years. But pay closer attention and you’ll notice that it’s located on Little Tatar Lane; near Tatar Street, the Old Mosque of Moscow, and a […]

read

New Russian Brioche, Herring, and Foie Gras

To go with the Moscow Rules series of restaurant reports that I’ve recently started, I intend to create recipes that are directly inspired by or adapted from the dishes I ate during my visits to each restaurant. Consider this my first entry! In my last post, I talked about Moscow’s White Rabbit, its ambitious Chef […]

read
Moscow - White Rabbit

Moscow Rules, Part 2: White Rabbit

Perched on the top of the Smolensky Passage, under a sort of glass dome, a few steps away from the Ministry of Foreign Affairs and the Arbat, White Rabbit is named after the famous rodent in Lewis Carroll’s Alice In Wonderland, which provides inspiration for most of the interior design. The restaurant is both aptly positioned […]

read