Miteria CHUCK or everything you wanted to know about steaks - Anonymouskus obyominnius - LiveJournal. Where to eat meat: top best places from Roma Redman Roma Redman biography

Miteria CHUCK or Everything You Wanted to Know About Steaks April 2nd, 2015

This will be a great meat fast for those who do not fast))) And for those who are fasting but miss meat.
I'll tell you about the newly opened establishment that specializes in meat dishes from top to bottom! And even for dessert, you'll find cheesecake ... with bacon!
It will be about Miteria CHUCK- a place where meat ideology is observed inside and out!)) The creative team of Redmans Kitchen, headed by Roman Redman, came up with a new definition of the "miteria" establishment - a meat area, there is also an option as a meet area - a meeting area. In general, the restaurant specializes in alternative steaks (what is their feature in the post below) and this category of steaks is much more affordable for the consumer than premium meat.

In the meantime, everyone was getting ready - I drank my most brutal coffee from an enamel mug on a wooden stand))

The owner and the chef of the establishment, Roman Redman, can talk a lot, for a long time and in an interesting way, about meat, about the differences in the preparation of one or another part, be it a shoulder blade, for example, or a ham.

In Miteria, the menu was focused on alternative steaks: Flank - what is at the bottom of the bull(see the diagram on the last photo)), Chuck(loin of shoulder blade) - "female" alternative steak, fatty, sweetish and similar to a small ribeye. Flank also, they say, has a taste of liver (I did not notice), because in contact with internal organs. And although Miteria specializes in alternative steaks, but the same Ribeye- there is still a premium steak. Premium is meat that does not come into contact with internal organs and has a clean taste, it can be eaten even without salt and spices.

When cooking steak, there are important nuances:

1. All steaks are made from muscles, so only gobies are used for steaks. No matter how you feed the cows correctly, there will never be that juiciness and softness that is obtained when cooking steak from a bull. There are special standards for raising these animals: this is both the content and the feeding regime. Gobies walk less so that they do not clog their muscles with lactic acid. the steak will be tough.

2. You can never cook a steak from fresh meat! And by the way, it is very difficult to buy fresh meat - it is considered to be paired only for the first three hours after butchering the bull.

3. All steaks have a ripening period. After filleting the steak, the steaks are vacuum packed with specials. gas. It helps the meat (bacteria in it) to ferment. The longer it is stored in a vacuum, the better. We will roughly focus on 21 days of aging and more.

4. After cooking the steak, you need give him a "rest" so that the juice inside it does not boil.

The restaurant was opened with a European approach, when all those who opened the institution work right there. In the meantime, the meat is being prepared, we moved to the bar, where the bartender Yana prepares the coolest cocktails))

I'm without a car, tra-la-la)) So I was able to evaluate))

There is a cocktail NY Sower(bourbon, lemon juice, protein and red wine) - cocktail recipe from Chicago 1870s !!!
Cherry liqueur
"Moscow mule"- vodka and ginger ale. Also very old recipe- 70 years old. And very interesting story creating it.

In general, Roman said that in recent years in Russia they began to grow meat of a very decent level. A good alternative to Australia, for example.
The most offensive thing is that externally, the meat of a bull does not differ at all from that of a cow, so either we are friends with the butcher, or we are guided by two meat suppliers whose labels correspond to the content so far: Miratorg and Voronezh "Zarechnoye". (In St. Petersburg I saw only Miratorg).

Meanwhile, meat was being cooked in the kitchen. Here ribs, which languished for an hour in a mixture of honey, cherry, orange, tomato sauce... You would know what kind of aroma it is, I can even hear it from the photo))

In general, the cult of steak has its roots in America, and there are almost no restaurants where you can cook well done, only medium rare. There are certain troubles about "undercooked meat poisoning" - meat that is stored in a vacuum is safe, because every goby has a certificate. This is subject to proper storage and cultivation of meat. At the same time, poorly fried chicken and pork can be poisoned, there are those bacteria that are not in beef.

There are dishes that are cooked for 10 hours, while the taste of meat is not killed - here, of course, we are not talking about steak. For example, the Brisket dish is a cut of the sternum, itself thin, but with a large layer of fat. If you fry it, it will be hard. If you hold it for 6 hours, then this fat will saturate the meat and it will become soft.

Or meat Syuvid - cooking in a vacuum at a temperature of 57 degrees is cooked for up to 1.5 hours.

I'll leave here a small cheat sheet with the names of the body parts of the bulls)))

I myself really, really liked the first, the size of the portions, and secondly, the very pleasant cost for the dishes, someone asked me if I took a picture of the menu - here, I took a picture))
At prices like this: Rack of pork ribs 300/480 rubles, Ribeye 900 rubles, Steak "Flank" (with the title photo) - 666 rubles. Soups 195 rubles, Chicken legs / wings 250 rubles. Burger 300/360, Snacks (potatoes, beans, pasta) 100-180 rubles.
Quite reasonable prices, it seems to me. Average check- 700 rubles.

And a note for myself - now I have an address where I can get decent meat, which is suitable specifically for steaks, because the friendship with the butchers in the market did not work out at all. If necessary, I will share the address))

Macho showman, restaurateur, famous blogger and perhaps the most shocking ideologist meat cuisine- about where they give the best meat for real men.

The owner of a fundamentally democratic miterium, the host of the popular show Redman’s Kitchen and one of the most brutal culinary experts, Roma Redman, has shocked the audience of the two capitals for the second year. Either he is photographed naked in front of expensive restaurants with a picture of their ribeye between his legs, or he arranges tough "battles" with critics and envious people on the Internet (be careful with comments to this article!). His meat business is a whole philosophy, and his own miteria is almost a sect where they confidently go about their business and know which of their fellow restaurateurs is also good at it. Roma Redman himself tells about such real meat establishments of St. Petersburg in our selection.

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What to take:"Pioneer" steak, ice cream with bacon and smoked ganache

“Everything is fine in Blok. Unexpectedly, their audience comes to Chuck, although we have a completely different atmosphere: we are "punk" and they are "important". In general, a rather prim place, although some people fall in love with it. A restaurant for quiet companies of two or three people, and certainly not for those who like to drink a lot. The staff is well trained as it should: the service is nice, pleasant and understandable. At the level that you outwardly deserve. Men in jackets and with Rolexes (or whatever they are in fashion now) will be provided with first-class service, they may close the hall for them. They treated me simply and in a friendly way.

There is a large assortment of premium and alternative meat on the menu (premium cuts are dorsal muscles, and alternative cuts are all the rest from the carcass of an animal. - Ed.). The only thing I didn't like was the names of the steaks: steak "Muromets", "Bulava", "Pioneer" and a lot of similar lyrical names. I know all the cuts well enough, but even I had to pester the waiter with questions. In fact, I can recommend them "Pioneer" - this is the upper part of the ribeye between the neck and back: a budget alternative to it, known as a chuck roll. Affectionately I call him "the son of a ribeye." Fatty steak with rich flavor. This is the only cut I advise you to take with a high roast: it has a lot of fatty layers, and as it cooks, the melted fat enhances the taste of the meat and impregnates it with a haze aroma. We should also pay special attention to the desserts: the local ice cream creme brulee with bacon has already become famous. "

What to take: dry-aged ribeye on the bone, Icelandic lamb loin with signature Stroganoff sauce

“An old restaurant, has been operating since 2007. Its austere atmosphere is great for business companies tackling their important business issues in blazers. I felt pretty awkward about my casual style. The attendants are serious adults, quite brutal, besides. Come here for a premium ribeye. It's a rare occasion when I order this cut, but here it is dry-aged, and it's interesting. It is presented in few places, because a special camera is needed for ripening, it is expensive and requires special attention. The cost price of such meat increases, because moisture evaporates in large quantities from a piece, and it decreases in weight. Restaurants rarely buy these cameras. If in Moscow there is still a choice, then in St. Petersburg it is difficult. I recommend taking the ribeye on the bone - it has a rich, interesting and very "meaty" taste. From their menu, you can also recommend a lamb loin with a signature Stroganoff sauce. And, of course, wine for leisurely hours-long gatherings ”.

What to take: non-classic sirloin steaks, top blade, flank, top sirloin fillet

“People come here to“ take off their jackets ”with colleagues, friends or even the whole family. A democratic institution with a pleasant unobtrusive interior, where you should try any alternative cuts: flank, sirloin, top blade. Now there is also a nice cut of top sirloin fillet, also known as rump, well, or the back of beef. The steak is incredibly tasty, somewhat similar to beef tenderloin with coarser fibers, although it is almost as soft as it. The taste is very rich, perfect roast - medium rare. For lovers of high roast, it is better to take another steak, because already when roasting, the medium top sirloin fillet loses its meaty sexuality, becomes dry and soulless. I'm not a big wine lover, but Red has a really good selection and interesting positions, and the waiters will advise successful peringes (combinations - ed.). "

What to take: Caribbean spicy burger, pepper steak

“Fast food for every day - in contrast to the same McDonald’s, where it is often not worth eating. It is noteworthy that their quality has remained at a consistently high level since the very opening of the first establishment on the Griboyedov Channel and in all other points of the network. About 90% of the dishes are with meat. For those who like it hot, I recommend trying the Caribbean Spicy Burger with two steaks, jalapeno peppers and spicy sweet sauce... Although everything is worth trying: there are more than a dozen beef burgers and a few chicken ones. With such an affordable price tag, you can have a great meal without emptying your wallet. Relatively recently, they also have steaks: I would advise taking pepper. It is essentially a beef tenderloin, rolled in black pepper. The steak is not for girls, but delicious. "

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What to take: double cheeseburger with bacon, burger with beef cutlet, peanut butter, blackcurrant jam and bacon, cocktail Bloody Mary», Cocktail New york Sour

“I loved them from the very first opening on Zhukovskogo, 29. Until the moment my beard appeared, my favorite was a double cheeseburger with bacon: two cutlets, three buns, everything was right. Then it was convenient for me to eat it, but now I have to wash myself for a long time. Unrealistically satisfying burger, even I may not master it: it's just huge! And the burger with beef cutlet, peanut butter, black currant jam and bacon is very original. I am calm about nut butter, but I remember this dish for a long time. Accompany him with a cocktail: Ivan Grinko (bartender of Mishka Bar, winner of Bohemian Bar Club 2015 and Jameson Ball, finalist of AbrauBartendersCup) set the bar card for them, together with chief bartender Ilya Ostroborodov. 100% combination for meat - "Bloody Mary". You can also recommend New York Sour - a whiskey-based cocktail with lemon juice, protein and red wine. Great burgers, delicious cocktails- what else do you need for a cool evening with friends? It's easy, good and not expensive. "

What to take: chicken steak, beef steak

“An old pub, I started my work with it in some bearded year. Sounds a bit weird, but they have chicken steak. In fact, this is a Milanese fillet: half of the beaten chicken, dipped in cheese and fried in breadcrumbs: a large, hearty and tasty portion. Other types of steaks are also cooked well here. When I first started fiddling with meat, I came here to eat a beef steak and rolled out happy: they serve such a good piece of tenderloin. In addition, there is a large selection of beer, so those who like to drink a glass of foam with friends are definitely here: the simplicity of the place encourages communication. The two establishments on Kamennoostrovsky and Swedish differ greatly in their atmosphere, the second one is much closer to me. But it is worth remembering that this is a popular tourist destination, so it will not be crowded during the season. "

What to take: alternative steaks; flat iron, Machete steak, Neck

“Conveniently located on Rubinstein Street. Passing by or walking in the center, I go to them to taste good meat... In addition, this is one of the few affordable steak establishments in the Nevsky area. Their suppliers keep cows only in free grazing, and the meat undergoes a wet aging process in a vacuum. You should also come here for alternative cuts: you choose a piece of meat in the display case, you can buy it yourself to cook it yourself at home, or it will be immediately roasted here in a charcoal oven. Such a meat fast food: you come as if you go to a store, you choose, you get it quickly. I recommend, for example, "butcher's steak", also known as "Machete" - from the diaphragm of an animal. The bright taste of this part is worth it to come here for it purposefully. "

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What to take:"Irish pocket", pork ribs in hot lecho sauce, beef steak, stout

“Local pub next to the house. It's good to drop by after work or have a chat with a friend over a mug of stout. I am a chef and like all chefs I love simple food. It's worth going to McClain to try the Irish Pocket - a big potato pancake, stuffed with chicken in cream and with mushrooms, and you should definitely ask to add local adjika to it. 150 grams of sour cream is added to the dish, and beauty is obtained: an ideal thing for the cold season: dense and satisfying. Plus, it goes well with beer. The girl will definitely not eat "Pocket" - few guys can cope, it is better to take it for two. Pork ribs and beef steak are good here too. They use Brazilian or Uruguayan tenderloin, they cook it perfectly. A simple place where you often want to go in a neighborly way. "

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What to take: beef tongue with fermented garlic ice cream, pork belly with red cabbage, veal brains with mushrooms

“Dima Blinov's first establishment, Duo, cannot be called meat, but in Tartarbar the topic is well and elegantly disclosed. About 70% of the dishes on the menu contain meat: from tails to brains. Try the tongue with fermented garlic ice cream: an unusual combination of textures and flavors. Pig belly - great dish, a dish "for chefs": simple, hearty, rich and fatty. Meat-eaters must take their belly and tongue here! One of the most popular dishes- calf brains. Visitors here quickly fell in love with outlandish by-products, and even in Soviet times, they cooked the heart, stomach, and udder of a cow. I think that the fashion for all internal organs has already come to us, and their use by "trendy" chefs contributes to the rapid growth of interest among guests. Tartarbar tables should be booked 2-3 days in advance because they are packed every night. In my opinion, this is the perfect place for a date in a beautiful setting. "

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What to take:tomato soup with tails, flat iron steak, flank steak

“The restaurant is located far from the center, between Pobedy and Moskovskaya parks, residents of an almost sleeping area are lucky. If you are too lazy to go to the center for meat, gather the whole family and come for a long dinner or weekend lunch. I liked the interior, stylish and trendy. There are only six steaks on the menu, the rest is chicken, fish and a lot vegetarian meals... The menu contains the recommended medium rare roast for all steaks, but in fact they require different handling. To begin with, it is worth ordering tomato soup with tails: rich, dense. Served with a marrow - for an amateur. Good when it's cold outside and a hangover. Try the flat iron steak, not every meat establishment serves it. It has a slightly sweet taste because there are more sugars in this cut. This steak is medium fat, and it does not have that annoying vein that is often not chewed. True, it alone will not be enough: the portion is small. If this is your first time getting to know alternative cuts, flank steak is worth it, its flavor will be more understandable. Once in that area, I will look again. I'll try the crab cake and cauliflower steak. Only I will do it alone in the far corner, so that no one will see: they will shame you! "

Photos: Anton Kuznetsov. Some of the photos of the Blok and Red Steak & Wine restaurants are provided by the establishments.

As usual, I talked to him about life, plans for the future and of course about his success story!

What is the most important thing for you in your work? Why did you choose this particular job or type of activity?

The most important thing in my work, a clean plate, returned from the restaurant hall to the sink by the waiter, only so I understand that I have done my job for the top five. Chose why? Coincidence, I was 6 years old, my grandfather at that time went to sea, worked on a fishing vessel as a cook, I was looking forward to his return, because he brought a bunch of gifts. He often cooked in the kitchen, I naturally spent a lot of time with him and watched what and how he was doing, I really liked this activity, later he began to offer me to peel potatoes, carrots, pour water into a ladle, and bring salt. And then I realized that it's cool to be a cook, you cook for yourself and buy all sorts of sweets, at that moment I definitely knew that I would go to sea as I grow up. Naturally, having matured, I no longer needed toys, but the feeling that I wanted to cook did not leave me alone. And at one point I got a job as an assistant chef in a restaurant. Well, then along the knurled one.

Class, it turns out you followed, so to speak in the footsteps!

What's not to like about what you are doing?

I don’t do what I don’t like.

How do you plan to develop in this direction?

As with any art, the possibilities are endless.

Do you work for the idea or for the money?

To work for an idea, I consider it the same as to work for food, a slavish expression. I work for people. People like it, they pay money, and I, in turn, receive a salary.

Are you satisfied with your job or would you like to do something else?

In 95 percent of my work time, I enjoy my job. The remaining 5 percent, this is most likely fatigue at the end of the working day, when my legs howl, my head does not boil and I want to quickly lie down in a horizontal position and rest. I'm afraid I can't do anything else except what I cook.

What would you like to do if you had enough time and money to do it?

Traveling is what I would do.

Can we say that you are successfully realizing yourself?

Quite successful, but let me remind you once again that there is no perfection or end in the kitchen.

What did you want to become as a child? To what extent have childhood dreams come true?

What he wanted to become, he became. A cook!

How did you start your professional career?

I started by working in the kitchen of a famous pub in St. Petersburg, peeling potatoes, carrots, onions, washing pans and walls in a warehouse, and stood for a long time and watched the cooks cook. at that time I was 17 years old. Then I was allowed to prepare the simplest preparations and service food. a couple of times I got slapped on the head from the chef for salted soup or overcooked buckwheat. I endured, reworked, tried. And then at one fine moment, the chef said: “Today you are preparing scrambled eggs in the hall, for a guest”. I felt like the king of the kitchen. I can imagine how I looked from the outside, important, disheveled, standing and waiting for the eggs to be fried to put them on a plate. Well, then it started. Everything quickly and tasty I began to work out, and in a couple of months I grew to an ordinary chef.

Did your parents support you in choosing a career? What is the most interesting or funny story that happened in your work?

My parents wanted me to become a programmer, I even entered the software department, studied perfectly well, but I did not like all this so much that at one point I left the educational institution and moved to live with a friend. At that moment he was already working as a cook. About a funny story. There are a lot of them in the kitchen, every day, the chefs constantly poke fun at each other, troll the waiters. It is difficult to single out one single one. And they froze the trainees' uniforms in the freezer and poured them into a cola bottle soy sauce... Super glue glued chef's shoes in the floor.

Where do you get your determination? Inspiration?

I used to try to change jobs more often, worked in one restaurant for 2-3 months, then half a year in another, then moved on to a third. I watched others cook. Now it's easier with this, there is the Internet, YouTube, a bunch of recipes from famous chefs. I constantly go to different establishments, try what I have never tried. If I am in another country, naturally I go to a restaurant (cafe) with national cuisine. In fact, inspiration or a recipe can arise completely spontaneously.

What did you think you will be doing in 10 years?

Yes, all the same.

What advice would you give to those who wish to work abroad?

Learn the language.

What should you look for when writing a resume?

Give the cook a knife, a board and an onion and ask them to cut them into half rings thinly. He cuts quickly, clearly and can still communicate with you in parallel, which means a cook with experience. feel free to take him for an internship. I see no point in writing a resume if there is an opportunity to come to a restaurant and show what you are capable of.

What was the hardest part of getting a job? In the first months of work?

Any work was hard, especially washing heavy pans)

If you were writing interview questions, what would you like to ask the other person about the job? What questions would you ask?

Does he have bad habits?

H What would you advise Odessa chefs to achieve success?

Was in Odessa, an incredibly cool city, wonderful cuisine. In top establishments, here's the advice. do not work where you do not like, even if you are getting a decent salary.

Work where you feel comfortable, because the cooks in the kitchen are like one big family... If you come to work in a terrible mood and after 10 minutes in the kitchen you have a smile, then this is the place where you should work!

Do not cut your fingers, do not burn your hands, cook with pleasure!)

Thank you so much for coming!

We are waiting for you in Odessa! I

nterviewed by Julia Ulyanov.

(Odessa Bartender School & Shop)

The address: st. Rubinstein, 11

Opening date: December

The opening of a new restaurant project by Alexey Burov and Pavel Kokkov (Beer Karta, Trappist) on Rubinstein Street, which was to take place in October, was postponed to December. However, the concept remains the same: the meat here will be grilled and simmered for 16-18 hours in a special oven.

Mao noodle bar

In the second half of December, the noodle shop Mao, a new project of the owners of the Pita’s restaurant chain Alexander Krylov, Sergey Zhilkin and Alexander Kim, will open on Nevsky Prospekt. The menu will include eight types of noodles cooked over an open fire in a wok, as well as several predominantly Thai hot dishes, snacks and desserts. The bar menu promises Chinese and Korean beer and sake, as well as Vietnamese coffee with condensed milk. The interior deserves a special mention, which will be designed in the style of cyberpunk: the noodle shop will have black walls, floor and ceiling, and neon lighting.

The address: Nevsky prospect, 112

Opening date: mid-December

"Dodo Pizza"

In mid-December, the first point of a pizza chain will be launched on Ligovsky Prospekt, founded five years ago in Syktyvkar by entrepreneur Fyodor Ovchinnikov and since then opening its offices in many cities of Russia, the Baltic States and even China. Pizza will be cooked here in the American style on lush dough, which ripens within 24 hours. The organizers of the project have ambitious plans: in the next five years they plan to open about 50 pizzerias in the city.

The address: Ligovsky p-t, 67

Renovated Après Ski Restaurant and Bistro in Okhta Park

The team of the Italy Group restaurant holding is engaged in the reconstruction and renovation of restaurant projects at the Okhta Park resort. It is planned that the work will gradually affect all establishments, including bars and coffee houses, but it was decided to start with two main ones - the Après Ski restaurant and bistro. They will update the interiors and restart the kitchen. Brand chef Ilya Burnasov will be responsible for food, Ilya Sedov (Italy) and Timofey Kuznetsov (HITCH, GooseGoose) will work with him. According to the organizers, there will be a place on the menu for both proven dishes of Russian cuisine like daily cabbage soup, homemade dumplings and veal salad, as well as items from the arsenal of high gastronomy - tuna tartar, risotto with porcini mushrooms and pike perch with nettles.

By the way, in December in Okhta Park there is a seasonal launch of the Ama oyster bar, but it is still unknown whether it will happen or not. The project representatives told The Village that the final decision has not been made yet.

The address: L.O., Vsevolozhsky district, der. Syargi

Opening date: mid-December

Kuznya House

The address: New Holland

The Kuznya House club project in New Holland was opened a week ago, but so far only in the format of a music venue. The launch of the restaurant is scheduled for December 17; it is known that Isaac Correa, one of the pioneers of the new restaurant culture in Moscow, became its chef. An American with Puerto Rican roots moved to Russia in 1995 and managed to take part in the development of many good projects (Correa's, and). In 2013, Correa settled in Florida. But now he has unexpectedly returned and is developing an eclectic menu for Kuznya House, which will include Asian, European and Mediterranean dishes.

"Fork"

Restaurateur Viktor Bocharov (Do Immigration, Schnitzel) is preparing to open a bistro on the territory of the Okkervil residential complex. After an interesting, but for technical reasons, the closed project of Schnitzel in "Vilochka", he again turns to the idea of ​​a monokitchen. The name "Fork" actually does not hint at the cutlery, but at the thymus bone in birds, which in Anglo-Saxon cultures is associated with luck. Grilled chicken will be cooked in the new establishment, and it will be served with Georgian bread from tandoor and craft beer.

The address: Kudrovo, Chestnut Alley, 3

Opening date: mid-December

Surf Coffee

Surf Coffee, which arrived in St. Petersburg at the end of last year, will open its third outlet on Malaya Konyushennaya. The first establishment of the chain since last December on Gorokhovaya Street, the second - in the format of a mini-coffee shop - recently in the pavilion of the ice rink in New Holland. The organizers have not disclosed details about the new project, but it is obvious that they will not leave the surfer aesthetics here, as well as from branded drinks like raff coffee with salted caramel and Hawaiian cappuccino.

The address: st. Malaya Konyushennaya, 7

Opening date: mid-December

Pho'n'Roll

The address: st. Zhukovsky, 27

Opening date: end of december

On the site of the wine bar "Vintage" on Zhukovskogo Street, a second cafe is being prepared for opening Vietnamese food Pho'n'Roll. The first institution under this name at the end of August on the Fontanka embankment. Most of the chefs in the establishment are ethnic Vietnamese. They prepare a variety of nems and rolls, salads, pho soup with noodles, and as main dishes - fried rice and noodles (your choice - with meat or seafood).

Roma Redman's two-story restaurant

Roma Redman, one of the founders of the Chuck mithium, is opening his new establishment next to the Golitsyn Loft cluster. A two-story café in a separate outbuilding will specialize in smoked dishes. They will also serve tapas, grilled meat and fish, and also a Portuguese pasta dessert - puff pastry baskets with egg cream.

The address: emb. Fontanka River, 20

opening date: end of December

Newman coffee

Already this year, a new chain of coffee shops, Newman Coffee, will appear in St. Petersburg. It is an international network headquartered in Malta that is entering the Russian market for the first time. It is known that the first coffee shop will open in December on Nevsky Prospekt, after which points will appear in the Galereya shopping mall and on Kamennoostrovsky Prospekt. In addition to the classic line of coffee, a variety of desserts will be served here. It is assumed that Newman Coffee will primarily compete with large chain projects such as Shokoladnitsa, Coffee House and Starbucks.

The address: Nevsky p-t, 94, Ligovsky p-t, 30a, Kamennoostrovsky p-t, 35a

Opening date: end of december

Max's Beef

Wine trading company Real Authentic Wine (“On the wine!”, Tre Bicchieri) is preparing to open a new meat restaurant. It is known that it will be located on the Petrogradskaya side, not far from the team's other establishment - the Big Wine Freaks champagne bar. The quality of meat here will be guaranteed to be high: gobies for the restaurant and butcher shop under him, the company decided to grow on its own and for this it organized a small farm.

The address: specified

Opening date: December

Two new Corner Kebabs

Addresses: p-t Chernyshevsky, 9, Kamennoostrovsky p-t, 6

"Grill station"

A new restaurant project on Moskovsky Prospekt from the owners of the Italian trattorias Mozzarella Bar and the co-founders of the Probka restaurant. The Grill Station will appear on the ground floor of the new Fort Tower business center and will specialize in grilled dishes, which, incidentally, were made to order in the United States. The chef of the project, Alexander Bezuglov (Mozzarella Bar), even specially trained with American grill specialists. The establishment will be divided into two zones - the main dining room for 120 seats and another (more compact) space where parties, exhibitions and master classes are planned.

The address: Moscow p-t, 141a

Opening date: mid February

Second "Brixton Cooking"

The address: st. Leo Tolstoy, 4

Opening date: February

The Brixton Restaurant Group is planning to develop its new project of modern grocery stores with ready-to-eat and convenience foods. Having just launched on Ligovsky Prospekt, the company is already preparing for the opening of a second cookery on Lev Tolstoy Street. The concept remains the same: it will sell food of its own production, including meat and fish delicacies, homemade pasta, burger patties and salads, as well as groceries from small local farms.