Who's who: the world Day of chefs
The main person in any institution is a cook. It depends on it how the menu will look like, what products will be on your plate and how tasty and…

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The adventure of shrimp in Moscow: 5 places where to eat them
Shrimp is always a celebration, a ritual and a waiting. The fact that Russia used to have with beer and without, is the Northern shrimp. It lives in the cold…

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Checked Restoran.ru: Tilda Restaurant
November is a transitional period of adaptation to subzero temperature: you will not walk with the thought: "Now something will come across on the road". It's time for clear routes…

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Monthly Archives: June 2018

Meat & Bones: let’s talk about bones

Meat connoisseurs will say, “Well, it’s practically the same thing, three twin brothers cut from the same cut.” Yes, that’s right, the cut one, but the differences are still there.

A little bit of facts. All three of these steaks are cut from a piece called Shortloin, which contains two different cuts. Along one side of the bone is a thin edge (Striploin), on the second side — tenderloin (Tenderloin). Thus, when cutting the cut, Porterhouse and T-Bon steaks combine two types of meat: a tender tenderloin on one side of the T-bone and a thin edge on the other. A club steak (also called a Striploin on the bone) contains only a thin edge, without cutting. The weight of steaks usually ranges from 600 to 900 grams. Continue reading

“Pita bar”: home simplicity

Even on vacation I can not pass by interesting projects. Ah very wanted to tell you about some institutions. Moreover, Eva Grill externally passed in June “Breakfast” and needs a breather. I’ll take over for a while. And I’ll start with a new place on Karl Marx — “Pete bar”, an institution, the appearance of which I was really happy.

“Pita bar” resembles a small cafe in a European town. Modestly decorated, small space, 5-6 close-set tables, because of the bar is clearly visible kitchen, which employs chefs led by the owner (former chef of a famous institution, by the way). The man and about the menu tells the guests, and prepares for them, and the opinion of the dishes learns. Continue reading

Truth in wine: Where to learn wine culture in Moscow
To drink or not to drink – it is not a question! Question: what to drink and how to choose. Today we will analyze where to learn wine culture in…

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Alternative coffee – philosophy or fashion?
Kemex, hario, cold brew, aeropress, craft roasting – let's try to understand what is more in the new coffee culture: snobbery of a closed club or the inspiration of evangelists…

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Eva Grill tried Breakfast in the cafe "aggie»
"Hey, where in Irkutsk it is possible to have a delicious Breakfast?"— asked me a friend who came to visit from another city. I, to be honest, fell into a…

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The whole truth about Digestives: tell experts
Digestif promotes rapid digestion of food, for this reason it is recommended to use at the end of the meal. One summer 2018 I was in Calvados – the home…

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