Arcadia restaurant chain. Novikov Restaurants

550 RUB ASSORTED VEGETABLES KIMCHI 550 RUB LITTLE ASIAN CUCUMBERS 650 RUB MARBLE DRIED MEAT 650 RUB SPRING ROLL WITH VEGETABLES AND MUSHROOMS 650 RUB CRISPY ZUKCHINI WITH AYOLI SAUCE 650 RUB EDAMAE RUTHEAD 650 RUB EDAMAE OST SALT 650 RUB SALMON 690 R TOFU IN PEPPER SAUCE 690 R SPRING ROLL WITH DUCK 4PCS 790 R CRISPY SQUID 850 R CRISPY SPICY SHRIMPS 890 R SHRIMPS IN SWEET AND SWEET SAUCE 890 R SPRING ROLL WITH DUCK 990 R SNACKS FROM SIBA 990 WITH GINGER SAUCE. 990 R BEEF TATAKI 1100 R YELLOW TAILS SEVICE 1290 R WILD SEABASS CARPACCIO 1590 R SCALPTISH CARPACCIO WITH TRUFFLE 1690 R OCTOPUS CARPACCIO 2100 R CARPACCIO FROM YELLOW TACHAN ROSE 2100 R TATTACHIUM ROSE TARTAHOUS RIPE TAPE 2490 RR ALGAE 750 R HOMEMADE SALAD WITH SOUR CREAM dressing 790 R OLIVIER WITH SALMON 850 R SALAD WITH MOZZAREL. AND BAKED VEGETABLES 890 R ASIAN GREEN SALAD WITH QUINOA 890 R SALAD FROM TOMATOES AND EGGPLANTS 890 R CAESAR WITH GRILLED CHICKEN AND EGG 950 R CAESAR WITH SHRIMPS GRILLED SATPS AND RAYCHIMI 1200 AND SPINACH 1250 R BURRATA WITH TOMATOES 1390 R SALAD FROM ARTICHOCKS AND AVOCADO 1590 R BEEF WITH SAUCE. FROM CENZA AND CHILE 2100 R TUNA WITH CINSA AND CHILE SAUCE 2100 R SALAD WITH TUNA AND SPINACH 2100 R SALAD FROM CRAB, TOMATOES AND RUCKOLA 2100 R SALAD FROM KAMCHAT. CRAB WITH AVOCADO 550 R OYSTER (1PC) 5900 R STURGEON CAVIAR WITH PANCAKES

CAVIAR AND OYSTERS

450 R MISO SOUP 690 R OKROSHKA ON KVASS \ ON KEFIR 690 R CREAM MUSHROOM SOUP 690 R RICE NOODLES AND CHICKEN SOUP 690 R BLACK CHINESE SOUP WITH CHICKEN 790 R FISH SOUP WITH ROSE GARAGE 990 MUSHROOM 990 SURFISH NUTROOM 990 NABE: SHABU-SHABU SKI-YAKI

SASHIMI

550 R SALMON 690 R TIGER SHRIMP 690 R SEA SCALPIN 790 R NEW STYLE SALMON 890 R EEL 890 R SEABAS 1390 R YELLOW TAIL (JAPAN) 1490 R CRAB MEAT 1690 R JAPANESE TUNE 2390 TUNE TUNE TUNE TUNE 2390 R TUNA IN A NEW STYLE (JAPAN) 2690 R SWEET SHRIMP (JAPAN) 2790 R TUNA O-TORO (JAPAN) 3190 R UNI (SEA URGENT CAVIAR) (JAPAN) 3890 R SASHIMI SET: (SALMON, TUNA, R SASHIMI) 5100 SET: (LOS, TUN, NIB, CREST, VEL)

SUSHI (2pcs)

550 R SUSHI SALMON 550 R SUSHI TIGER SHRIMP 690 R SUSHI SCALPHOON 690 R SUSHI WITH QUAIL EGG AND TRUFFIC MAYONNEIS 790 R SUSHI EEL 790 R SUSHI SIBAS 890 R SUSHI YELLOW TUSHOUS 890 RUSH SUSHI MUSHROOM 890 RUSH 1100 R SUSHI TUNA AKAME (JAPAN) 1490 R SUSHI TUNA CHU-TORO 1790 R SUSHI SWEET SHRIMP (JAPAN) 1990 R SUSHI TUNA O-TORO 3190 R SUSHI UNI (SEA ERA CAVIAR) (JAPAN)

THEMAKI

590 R WITH SALMON 790 R WITH EEL 950 R WITH CRAB 1390 R WITH TUNA

ROLLS

390 R ROLL WITH CUCUMBER 890 R ROLL WITH DUCK AND FOOA GRAS 950 R WARM ROLL WITH SALMON 950 R ROLL WITH EEL 990 R NOVIKOV ROLL WITH SALMON AND AVOCADO 990 R ROLL WITH Ember AND BAKED ROLLBOARD ROLL 990 CABIN ROLL ROLL WITH SHRIMP TEMPURA AND AVOCADO 1100 R ROLL PHILADELPHIA 1290 R JAMACHI UNAGI ROLL 1290 R ROLL WITH MARBLE BEEF 1290 R ROLL WITH SCALP AND JALAPENIO 1290 R ROLL WITH TUNA ROLL ROTZO TUNA 1690 ROTSYA ROLPAYA 1690 R ROLL WITH TUNA Tuna 2100 R NOVIKOV NEGI TORO ROLL 2150 R WARM ROLL WITH CRAB AND TUNA 2990 R CALIFORNIA WITH STURGEON CAVIAR

DIM SAMY

650 RUB DIM SAM WITH VEGETABLES 750 RUB DIM SAM WITH SHRIMPS AND CILANE 750 RUB DIM SAM WITH BEEF AND KIMCHI 850 RUB ASSORTED DIM SAMOV 990 RUB DIM SAM WITH CRAB 990 RUB DIM SAM WITH SHRIMPS AND CRAB

Tempura

950 RUB SHRIMP 3200 RUB PANTSIRA (LOBSTER, SHRIMP, SEBASS)

RICE AND NOODLES

250 R STEAMED RICE 590 R FRIED RICE WITH KIMCHI VEGETABLES 650 R FRIED RICE WITH VEGETABLES 690 R BUCKWHEAT NOODLES WITH VEGETABLES 690 RICE NOODLES WITH VEGETABLES 750 R EGG NOODLES WITH CHICKEN RICE SIZE IN CHICKEN 750 AND CURRY 750 R FRIED RICE WITH SHRIMPS 790 R FRIED RICE WITH DUCK IN OYSTER SAUCE 790 R UDON NOODLES WITH CHICKEN 850 R SINGAPORE NOODLES WITH SHRIMPS 890 R FRIED RICE WITH RAPE REELS 890 RAPE RICE WITH RAPE RAPE 890

SEAFOOD

690 RUB TIGER. SHRIMP IN BLACK THAI CHILE SAUCE 890 R FRIED SQUID WITH CHILE 1290 R SCALMON WITH PERLIQUE RISOTTO 1290 R TERIYAKI SALM WITH SALT COMBU 1490 R STEAMED SIBAS WITH GINGER.-SOYE WITH GRAY SALT WITH 1590 GLASSES IN 1590 THAI STYLE 3290 R BLACK COD IN MISO SAUCE 1890 R KAMCHATSKY CRAB (1pc): IN PEPPER SAUCE IN CHILE SAUCE STEAMED

FISH FROM JAPAN

1690 RUB KINMENDAY (DEEP SEATED BASS) 100GR 2490 RUB KINKI 100GR

MEAT

750 R CHICKEN SHASHLIKS 790 R CHICKEN BITS 890 R SHOWGIE CHICKEN 890 R CHICKEN TOBACCO 950 R BUCKWHEAT WITH RABBIT 950 R CHICKEN FILLET WITH ASPARAGUS 990 R CHICKEN MIE 1300 RUTH PITCHES IN OSTROPO Peking style 1690 RUB CUTTING IN CHILE SAUCE TERIYAKI 1890 RUB RARE OF LAMB WITH YAKITORI SAUCE 2590 RUB GRILLED RIBEIE WITH WAGU SAUCE 2590 RUB RIBEIE WITH VEGETABLES IN BLACK SAUCE. PEPPER 8500 R GRILLED KOBE WITH WAGU SAUCE

Wok

650 R VEGETABLES WITH CHILI SAUCE 790 R CHICKEN IN SWEET-SAUCE 1100 R BEEF IN PEPPER SAUCE 1980 R SEAFOOD IN JO SAUCE

VEGETABLES

550 R YOUNG POTATOES WITH DILL 690 R STEAMED VEGETABLES 690 R GRILLED SHIITAKE 690 R EGGPLANTS WITH TOMATO CONCASSE 690 R YOUNG POTATOES WITH WHITE MUSHROOM 790 R GRILLED ASPEGRAN WITH GRILLED SOYBEAN RUMINOUS 890

KHACHAPURI

590 R MEGREL

DUMPLINGS

690 RUB VEAL 690 RUB LAMB

Wines by the glass / Sparkling wines and champagne

2200 R Moet & Chandon Imperial 3800 R Ruinart Blanc de Blancs 3800 R Ruinart Rose 1500 R Ayala Brut Major 690 R Valdobbiadene Prosecco Superiore Rustico Nino Franco

Wines by the glass / White wine

750 Р Sauvignon Blanc, Te Mata (Hawke's Bay, New Zealand) 730 Р Pinot Grigio, Jermann (Friuli, Italy) 750 Р Chablis, Domaine Cristian Moreau (Burgundy, France) 750 Р Muscadet Sevre et Maine, Bredif (Loire, France)

Wine by the glass / Rose wine

750 Р Villa Gemma Cerasuolo, Masciarelli (Abruzzo, Italy)

Wine by the glass / Red wine

990 Р Chateaux Vieux Lartigue (Bordeaux, France) 2008 730 Р Chianti Classico, Isole & Olena (Tuscany, Italy) 2013 900 Р Notturno Primitivo di Mandurino, Cantine Due Palme (Apulia, Italy) 890 Р Pinot Noir, Matua (Marlboroug, New Zealand) 2014

Aperitif

750 R Aperol Spritz 1100 R Rossini 2200 R Kir Royal 950 R Bellini

Champagne

11900 Р Moet & Chandon Imperial 15000 Р Ruinart "R" 16000 Р Ruinart Rose 16000 Р Ruinart Blanc de Blancs 42000 Р Dom Perignon Brut 51,500 Р Krug, Grand Cuvee 9900 Р Bollinger Special Cuvee 3450 Р Valdobbiadene Prosecco Superiore Rustico Ninoa Franco 7500 Р Major

Champagne / 375ml

7900 Р Tattinger Brut Prestige Rose 6900 Р Louis Roederer Brut Premier

White wines / Other Countries

4590 R Greywacke Sauvignon Blanc, New Zealand 2014 3250 R Gruner Veltliner Dursteiner Kellerberg Smaragd. F.X. Pichler 2015 3950 Р Kumeu River Village Chardonnay, New Zealand 2014 5270 Р Catena Alta Chardonnay, Catena Zapata, Argentina 2014 6390 Р Chardonnay Divnomorskoe, Coast of The Black Sea, Russia 2014 5950 Р Scharzhof Riesling Qualitatswein, Egon Mueller, Germany

White wines / France

5400 Р Gewurztraminer de Riquewihr, Dopff-Au Moulin (Alsace) 13600 Р Riesling Cuvee Frederic Emile, Trimbach (Alsace) 2007 4590 Р Sancerre Blanc, Pascal Jolivet (Loire) 2014 15000 Р Pouilly-Fume Baron de L, Ladoucette 3750 Р Muscadet Sevre et Maine, Bredif (Loire) 2014 14000 Р Condrieu La Petit Cote, Domaine Yves Cuilleron (Rhone) 2014 6500 Р Chablis 1 er Cru "Vaillon", Domaine Christian Moreau 2014 5600 Р Macon-Verze, Domaine Leflaive 2014 5800 P Pouilly-Fuisse Marie-Antoinette, Chateau de Fuisse 2012 12,000 P Chablis Grand Cru "Les Clos", Domaine Christian Moreau 2013 18,000 P Puligny Montrachet 1er Cru, Faiveley 2013 21,000 P Chassagne-Montrachet 1-er Cru Le Macherelles. Amiot Guy et Fils 2012

White wines / Italy

4900 R Arneis Blange. Ceretto 2014 3950 Р Pinot Grigio, Jermann (Friuli) 2013 7900 Р Gavi dei Gavi Etichetta Nera. La Scolca 2015 9500 Р Vistamare, Ca "Marcanda, Gaja (Tuscany) 2015 3750 Р Etna Bianco, Tenuta delle Terre Nere (Sicily) 2014 3900 Р Fiano di Avellino, Feudi di San Gregorio (Campania) 2014 8900 Р Sauvignon Blanc, Colterenzio Lafoa (Trentino-Alto Adige) 2015 5900 Р Sauvignon, Colli Orientali, Livio Felluga (Friuli) 2012 6630 Р Soave La Rocca, Pieropan (Veneto) 2014 12900 Р Rossj-Bass, Gaja (Piedmont) 2014 8900 Р Vintage Tunnina, Jermann (Friuli) ) 2013 7990 R Chardonnay Collezione de Marchi, Isole e Olena (Tuscany) 2012 12000 R Beyond the Clouds, Elena Walch (Trentino-Alto Adige) 2014 9900 R Cervaro della Sala, Castello della Sala (Umbria) 2015

Rosé wines

3750 Р Petale de Rose, Chateau La Tour de L "Eveque, Provence, France 2015 2500 Р Rioja Rose, Bodegas Muga, Spain 2015 8800 Р Cotes de Provence, Domaine Ott, Provence, France 2012

Red wines / France

4950 Р Chateaux Vieux Lartigue (Bordeaux) 2008 11900 Р Chateau Batailley, Pauillac (Bordeaux) 2012 7900 Р Chateau de Sales, Pomerol (Bordeaux) 2011 120,000 Р Chateau Margaux Grand Cru Classe, Margaux (Bordeaux) 2002 160000 Р Chateau Mouton Rothschild, Pomerol (Bordeaux) 2008 21500 R Alter Ego de Palmer, Margaux (Bordeaux) 6990 R Chateauneuf du Pape "Les Cedres" Rouge, Paul Jaboulet Aine (Rhone) 2010 2500 R Cote-Rotie, Maison Rouge, Georges Vernay (Rhone) 2010 6900 R Moulin-a-Vent "Croix des Verillats", Chateaux Moulin-a-Vent 2013 15000 Р Nuits-St-Georges 1-er Cru "Clos de La Marechale", Faiveley 1998 22600 Р Corton Grand Cru "Clos de Cortons", Faiveley 2011 RUB 10,700 Volnay, Olivier Leflaive Freres RUB 45,000 Vosne-Romanee 1-er Cru Beaux Monts, Jean Grivot 2010 RUB 140,000 Echezeaux Grand Cru, DRC 2010

Red wines / Italy

12900 Р Barolo Dagromis, Gaja (Piedmont) 2011 26500 Р Barbaresco, Gaja (Piedmont) 2012 3900 Р Etna Rosso, Tenuta delle Terre Nere (Sicily) 2014 3100 Р Dolcetto, Prunotto (Piedmont) 2015 3400 Р Valpolicella Ripasso, Tenuta Sant Antonio ( Veneto) 2014 5000 Р Palazzo della Torre, Allegrini (Veneto) 2011 10,500 Р Amarone della Valpolicella Vigna Garzon, Pieropan (Veneto) 2012 3800 Р Saia, Feudo Maccari (Sicily) 2012 5900 Р Montepulciano d "Abruzzo Riserva, Marina Cvetic (Abruzzo) 2013 R 18000 Kurni, Oasi Degli Angeli (Marche) 2012 R 3650 Chianti Classico, Isole & Olena 2013 R 5690 Promis, Ca`Marcanda, Gaja 2012 R 14 900 La Gioia, Riecine 2013 R 4500 Vino Nobile di Montepulciano Reserva, Fattoria del Cerro 2013 RUB 11,000 Brunello di Montalcino Pieve Santa Restituta, Gaja 2010 RUB 14,900 Cepparello, Isole e Olena 2011 RUB 16,500 Guado Al Tasso, Antinori 2013 RUB 17,000 Tignanello, Antinori 2013 RUB 80,000 Sassicaia, Tenuta San Guido 1999

Red wines / Other countries

8900 Р Pintia, Bodegas Vega Sicilia (Toro, Spain) 2008 10200 Р Mas La Plana, Torres (Penedes, Spain) 2011 6900 Р Shiraz Bin 128, Penfolds (Coonawarra, Australia) 2013 2900 Р Catena Malbec, Catena Zapata (Mendoza, Argentina) ) 2014 3950 Р Lodi Old Vine Zinfandel, Ravenswood (California, USA) 2013 11050 Р Rioja "Prado Enea" Gran Reserva, Bodegas Muga (Rioja, Spain) 2006 4450 Р Pinot Noir, Matua (Marlborough, New Zealand) 2014 23000 Р " Ysabel "Pinot Noir, Hyde de Villaine (California, USA) 2012 15900 Р Cheval des Andes, Terrazas de Los Andes (Mendoza, Argentina) 2011

Half-bottle red wines

7650 Р Recioto della Valpolicella Classico, Tenuta Sant Antonio (Veneto, Italy) 21000 Р Sassicaia, Tenuta San Guido (Toscana, Italy) 5600 Р San Leonardo, Tenuta di San Leonardo (Trentino, Italy) 5200 Р Brunello di Montalcino. Col D "Orcia. Toscana. Italy 780 Р Kaiun Iwaizake. Shizuoka 15.5% 800 Р Hakushika. Snow beauty Nigori. Hyogo 1400 Р Kaiun. Tokusen Junmai Ginjo 650 Р Hakushika Ginjo Namachozo. Hyogo 13.3% 850 Р Ozeki. Daiginjo Osakaya Chobei Hyogo R 15.8% 2300 R Ozeki Daiginjo Osakaya Chobei Gold Medal Hyogo 15.8% 890 R Aizu Homare Aladdin Yuzu 980 R Umenishiki Shikika Reisui Ehime

Fruit wines (150 ml)

1750 Р Choya Extra Years 1750 Р Choya Extra Shiso 2250 Р Ume Liqueur Choya Yuzu. Choya 23%

Among the many well-known and successful restaurateurs in Russia and England, among the first is the name of Arkady Novikov, a Russian entrepreneur, whose hands have created a whole galaxy of famous establishments - from respectable and elite ("Biscuit" or "Tsar's Hunt") to simple and democratic ("Yolki- sticks "). For many years, Novikov's restaurant on Tverskaya Street, in the very center of Moscow, as well as other establishments located in the prestigious quarters of the capital and other large cities, including London, have invariably made a splash among similar projects with their innovation and originality.

Biography of Arkady Novikov and the beginning of a career

Before becoming a restaurateur, Novikov himself went through a harsh school of cooking skills. He graduated from an ordinary Moscow culinary school and the Academy. Plekhanov with a degree in Economics Catering". Then he went to serve in the army, where he had to undergo training at a military dog ​​breeding school and train service dogs for several months. Upon his return, Arkady did not lose interest in culinary art and got a job at the University restaurant as an ordinary cook, where he worked in In the early 90s, Novikov first became a deputy chef at a large "Havana", and then was invited to a similar position at the "Olympic Lights" and the Hard Rock Cafe.

Arkady Novikov's career in the second half of the 90s

But the rather prestigious position in the Universitetsky restaurant turned out to be too simple for the future entrepreneur. During the period of great changes in the 90s, Arkady Novikov started his own business, the first swallow of which was the Sirena restaurant, which opened in 1992. Among the many establishments, "Sirena" became the first high-quality "fish place" in Moscow and introduced visitors to exotic dishes of that time.

Any menu of Novikov's restaurant, especially if we talk about elite establishments, is a real masterpiece and includes dishes that are not yet familiar to the general public at the moment. Often, Arkady himself is involved in the process of choosing treats for a new establishment, relying on his own experience and the trends that are present in the business at the moment. For 11 long and intense years of work, Novikov's restaurants, that is, more than 30 projects, have formed a whole group of companies. This is one of the largest such holdings in Moscow and London.

The concept of restaurants by Arkady Novikov

Arkady Novikov is rightfully considered the founder of traditions and principles that are considered milestones in the development of the modern restaurant business. The illustration of the first stage is called "Club T" with its French cuisine... This institution was created in 1994 by Novikov. The restaurant receives extremely positive reviews, both from critics and from the visitors themselves, and for many years has been considered the best "French place" in Moscow.

And in 1996, Arkady opens the "Tsarskaya Okhota", which has become a kind of symbol of the post-Soviet traditional Russian cuisine, returning the interest of visitors to it. The restaurant is located in the center of Rublevo-Uspenskoe highway, in the village of Zhukovka, and is known for its impressive surroundings of wooden beams, carts and barrels, wolf and bear skins, noble Russian cuisine and a high level of service. Here you can taste pies stuffed with meat, herring under the "boyar" fur coat or Siberian game dumplings. Over the years, the walls of the institution have seen high-ranking guests more than once, including Boris Yeltsin and Jacques Chirac.

Other restaurants of Arkady Novikov, opened in the 90s of the last century

Also in 1996, the first democratic restaurant-tavern "Yolki-Palki" was created, which in the future will grow into a whole fast-food network. Novikov's restaurants "Yolki-Palki" (there are several of them) are a kind of symbol of the Russian national cuisine with an emphasis on home-cooked meals and quality, healthy eating. One of the concepts of the establishment is the orientation of the menu to the peculiarities of certain holidays. For example, before Easter, pancakes are offered for Shrovetide, and during the Olympics - discounts for fans. The Elok-Palok franchise is used in many cities of Russia.

Novikov also introduced the fashion for the creation of thematic and nostalgic establishments with the emergence of the famous one (opening - 1997). It was designed using plots, photographs and frames from the filming of the film of the same name. The popular establishment was built on the site of the former Soviet "Uzbekistan", so the cuisine remained Uzbek, Azerbaijani and Chinese. Business card"White Sun" is - dastarkhan (in oriental style), kebabs fried over open coals, as well as traditional Uzbek pilaf.

Novikov restaurants, opened in the 2000s

In 2002, the opening of the "Biscuit" restaurant gave popularity to a new direction in the field of this business, namely the so-called lounge-establishments. Also, this year is significant in that at this time a greenhouse farm "Agronom" was organized on Rublevskoye highway with an area of ​​6 hectares. It is still the main supplier of environmentally friendly products to Novikov's restaurants, as well as to many other catering establishments in Moscow. In 2004, he launches several retail projects and, in cooperation with businessman Lev Khasis, opens the Russian branch of the French fashion chain of gastronomic boutiques and gourmet stores Hediard, organizes the Globus Gourmet premium grocery chain and opens the Elki-Palki supermarket selling semi-finished products and working in the middle price segment.

Mid-2000s: new trends and new restaurants

On average, Novikov implements several projects a year. In 2005, he launches the second outlet "Japan Mama" and "Little Japan", jointly with the Crocus group Shore House, the French casual restaurant, and also opens five establishments on Novy Arbat: the Italian "Porto Cervo", the karaoke bar "October "and DJ-bar" Black October Bar ". In total, the entrepreneur has more than 50 projects, which should include, in addition to the above, and Novikov's new restaurants. Among them are "Vanilla", "Cheese", Vogue cafe, GQ Bar, China Club, as well as network projects: "Prime Star", "Kish-Mish", "Little Japan" and others. Many of them became laureates of famous competitions, their chefs are famous all over the world, and their dishes are loved by the metropolitan public. Many establishments are becoming truly iconic, for example, Vogue Cafe, GQ Bar or the "Cheese" restaurant.

Lunch at the "Wharf"

Among the many interesting concepts and ideas, one of the most unique and non-trivial is, perhaps, the idea of ​​creating a "Quay". This is a restaurant on the banks of the river, where drinks and snacks are served to vacationers on the beach in summer, and in winter, when the pond freezes over, guests are given skates on request and offered hot mulled wine after skiing. Novikov's restaurant "Prichal" has a variety of dishes in its menu: from carpaccio and pizza to herring under a fur coat, sushi and rolls. In addition to 50 concept establishments and Agronom LLC, Arkady Novikov's business also owns Novikov Catering, which organizes parties and banquets, NRG product (seafood supply), Mainstreet (real estate), and the Flower Studio 55 florist chain.

Novikov Restaurant & Bar, London

In 2012, in connection with the development of the business and the expansion of the restaurant network, not only Novikov's restaurants were opened in Moscow, but also his points in London. The first British establishment under the Novikov brand was a restaurant located in a prestigious London area and combining Chinese, Japanese and Malaysian dishes, as well as Italian cuisine and a great bar. He was extremely scolded by the liberal newspaper The Guardian for being excessively bourgeois and, as a result, became famous throughout the world and became extremely successful.

In the middle of summer 2013, its Russian counterpart, Novikov Restaurant & Bar, was opened, which is notable for its pathos and pomp. After, in 2013, in the same place, in London, Novikov opens the Rextail restaurant. Its main focus and specialty of the house- top quality meat steaks, including Irish bull steaks, and fish dishes and game dishes. The chef of this restaurant is the Englishman Adrian Martin, whose signature treats are fragrant black cod and fried kid.

Products and cooking technologies in the restaurants of Arkady Novikov. Participation of institutions in international competitions

Novikov Group focuses not only on cooking technologies, but also on the freshness of raw materials and their exceptional quality. As mentioned earlier, herbal products are supplied to restaurants by the businessman's own enterprise, Agronom LLC, and, for example, fish is brought in by plane. As for the unique cooking technologies, for example, Novikov's Krispy Kreme coffee house has a patented donut production technology and has its own production line located in the cafe. Novikov Group annually presents its culinary positions and individual master classes at the international festival best restaurants world - Taste. represents Mr. Lee, and the Italian "Cheese" prepares delicious fish and meat dishes.

Restaurant chefs

Among the chefs of the restaurant giant, there are many talented chefs who have worked all over the world. In the China Club, the kitchen is headed by Andrei Likhachev, whose hits can be called carpaccio from wild sea bass, milk kid baked in a salt oven, Peking duck, which is considered one of the most "correct" in Moscow. It is worth noting the Pan-Asian cuisine of Novikov Restaurant & Bar performed by the chef Sae Yamaoko, specially invited from London.

The "Cheese" restaurant is represented by a famous chef thanks to whom the establishment is one of the most popular Italian places in Moscow. Also noteworthy is the Nedalny Vostok restaurant with an open kitchen, where visitors find themselves on the same level with the chefs and watch the preparation of dishes. Unlike other well-known owners of similar establishments, Arkady Novikov, whose restaurants are not similar to others or to each other, cares about the uniqueness of the interiors, cuisine, menu and concept. To date, the businessman has more than 50 successful projects on his account, and in the summer of 2012 the company celebrated its 20th anniversary.

Today, more than 70 restaurants of Arkady Novikov have been opened in the world. He is called the first Russian restaurateur, and the establishments of the Novikov Group holding have been operating for more than 25 years for Moscow residents. The expansion of the "empire" spread further: since 2012, Arkady has been founding establishments in London, Dubai, Miimi and Porto Cervo.

Novikov Restaurants

A. Novikov's career development

Unlike most restaurant creators, Novikov began his career in the kitchen. First he graduated from the culinary school, cooked in the Universitetsky and Havana restaurants, later he was the chef of three large establishments. And in 1991 he founded the Novikov Group holding, which still occupies high positions in the gastronomic business.

Sirena is Novikov's first and favorite restaurant, opened in 1992 in Moscow. Having become the first fish establishment in the capital (and even during a shortage of seafood), it instantly gained popularity and reputation for its owner. Since then, several Novikov Group restaurants have been opened almost every year. In their piggy bank - and the restaurant "White Sun of the Desert" with an interior in the spirit of the legendary film, and "Tsarskaya Okhota" - a place where Boris Yeltsin and Jacques Chirac dined, and several establishments of the same name with their own cheese dairy. Arkady Novikov's restaurants in Moscow are supplied with organic products by his own farm, Agronom.

Novikov group restaurants

Reasons for the success of establishments

All Novikov Group restaurants are conceptual gastronomic projects. Each establishment has a distinct atmosphere and unique style. For Arkady Novikov, the muse plays an important role in the creation of a new restaurant: ideas come like poems to poets. In addition to food, service and interior design, the following are of fundamental importance for organizing a high-quality establishment:

• location. Some streets, places and areas are losing popularity, while others, on the contrary, are gaining. When opening restaurants in Moscow, Novikov Group even pays attention to the side of the road.
• concept. Each establishment should have something special that attracts a specific audience. Novikov's restaurants try to please both gourmets and adherents of beautiful places, and those who like to relax.
• fashion. Catching trends and feeling changes in the environment allows the restaurant's establishments not only to become, but also to remain successful.

All restaurants of "Novikov Group" are collected on our official website - site. On our website you can find a complete list of Novikov's restaurants in Moscow.

The interval between lunch and dinner in many catering establishments in the capital is often accompanied by silence and emptiness. My Sunday trip to Mr. Novikov's restaurant at the Ritz Carlton at the very beginning of Tverskaya Street was no exception. Although the gloomy wet autumn had already driven the remnants of summer from Moscow streets, the Novikov Restaurant & Bar veranda continued its work. But I preferred to settle down in the semicircular main hall, which in the daytime looked dignified and spacious. The perimeter is lined with a sofa structure with light green leather seats and lacquered two-tone wooden tables. In the center between the conical columns is a large black ice kitchen counter, decorated with fresh food and drinks. Heavy wooden structures supported it on both sides. The walls were covered with shiny black panels, and the floor was covered with marble. Daylight streamed in through the dome and windows, filling the space with lightness and comfort. The acoustics were perfect. The music purred commendably quietly, conversations from the neighboring tables did not reach the ears. Also, the uncomfortable bushes that got in the way behind the backs of the guests have finally disappeared.

The menu at Novikov Restaurant & Bar has undergone some changes since my last visit in December 2016, but the essence remains the same. On a large sheet, stuffed with small text, the traditional Novikov Panazia danced not the most awkward waltz with a Moscow mishmash of Caesars, dumplings, khachapuri and Olivier. Although the "homemade" dishes did not particularly interfere, the eyes still clung to them and it was distracting. Prices rose and began to hit the wallets of visitors even more.

The food this time returned to the origins of deliciousness and quality. "Fresh vegetables with homemade aioli sauce" arrived in the form of complement and turned out to be good. No lethargy, just freshness, crunch and enthusiasm.

"Olivier with salmon", which I took to get acquainted with the Moscow part of the menu, turned out to be bland, but the lack of salt was very successfully compensated for by the layers of brackish delicate fish... At the same time, the slicing was neat, the mayonnaise did not differ in coarseness and gave the taste a delicate, positive shade.

"Sushi Salmon and Tuna Akami" were given out in two pieces for 550 and 1100 rubles. The prices are biting, but the quality and performance are on top. The fish is bright, fresh, tender and of the right temperature. Rice is slightly warm, slightly sour, neither dry nor dense.

Roll Philadelphia is a decent combination of fish, rice and cream cheese... The proportions are correct. The flavor combination is even. No mistakes and foreign tastes.

"Black Chinese Chicken Soup" has lost its black color and density. The broth looked watery, but the flavor remained at the proper level. The acidity was felt, the pungency manifested itself without hesitation, but also without rudeness. Chicken, egg, tofu and other ingredients worked together to create a memorable mouth-watering bundle of deliciousness, richness and spice.

The "Crispy Zucchini with Aioli Sauce" arrived with a little squash treat. The breading is not dense, not thick. Zucchini strips are moderately soft, crispy and juicy at the same time. They were friends with the sauce, the receptors were pleasing, the belly was amused.

"Assorted dim sum" - a set of five tender white dumplings with different fillings, in which an excellent balance of spices and juiciness was maintained. The only drawback is the increased stickiness of the dough, which did not allow to tear the dim sum from the sticks or fork. Not critical, but I would like it without glue.

"Peking Duck (Novikov style)" looked unusual. The crust visually seemed dense, dark brown, burnt, and the meat looked dry and sluggish. But the illusion of dryness and burning vanished as soon as the fingers went into action. There was a lot of taste hidden in the duck. The meat was juicy and aromatic. The peel crunched and delighted the receptors with sweetness. With pancakes and sauce, ptah went well and tempted to finish every last crumb.

A similar impression was left by the grilled chicken skewers. It looks pale and modest. But on the palate, the juiciness echoed the notes of smoking and the sweetness of the sauce, which created an unusual interesting bacon aftertaste.

"Kamchatka Crab in Pepper Sauce" is a small spark of exceptional crab delicacy, in which soft juicy sweet crab fibers are bathed in a light, rich pepper sauce. No complaints, nothing more.

From the section of desserts to the table came the puff of "Apple in caramel with ice cream." The dish coped with the task by five points. The portion is small. But the combination of the sweetness of the apple, the saltiness of the caramel and the creaminess of the ice cream was impressive and delightful.

Compared to the last visit, the staff in the hall did an excellent job. The waiters did everything smoothly, clearly, without hesitation and mistakes. Young people added water, plates, napkins, appliances changed, they were guided in the menu, they knew about the chef. And only to the terrace, to which the path lay across the street, they took out food for some reason without any covers, and after all there was dirt, coughs, dust and passing cars.

The bottom line is:

Well, Novikov Restaurant & Bar can be congratulated on the return to the club of delicious premium establishments that are worthy of positive recommendations and return visits.