My analysis of the menus of Murmansk’s Arctic cuisine restaurant scene reveals two prominent local shellfish ingredients: scallops and king crab. Hence the inspiration for this dish: scallops baked on the half-shell and served with a crab rice polenta and a simple crab cream sauce.
In my last post, I introduced you to the Pomor people and reviewed Pochtovaya Kontora, a restaurant in Arkhangelsk that serves its own interpretation of the local cuisine. One of the dishes…
It all begins about 20 years ago in Moscow. There aren’t that many noteworthy restaurants in the Russian capital yet. I don’t know if Pizzeria San Marco, on the Arbat, really counts as…