Drink&Dranik: Where to eat and drink in Minsk
There are a lot of beautiful cities and only two types of people in the world: those who can see beauty only if its concentration is off scale, and those…

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Everything you wanted to know about modern wine
Everywhere there is a tendency to return to nature, naturalness and manual labor. If we talk about winemaking, here the history of alternative production methods began much earlier than in…

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Focus: food Designers
Designers of food settled in the kitchens of modern Housewives. No longer need to think about what to cook for dinner, and drag from the store packages – products with…

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Erwin. Recoveration

Eva Grilling tried baking not for the faint of heart

I continue my may run through the bakeries. This time the object of attention was the institution “Indigo” in Sunny. Once again, I, as worried about the figure, was lucky: it’s not just a bakery, and “bakery healthy food.” Well, let’s see what kind of animal it is.

Has found not immediately. Indigo is located in the LCD “Santoki”, which has a lot of entrances and porches on different levels. The place is not passable, “for their”. At least somehow decided to compensate for this screaming sign on the background of the gray building. Next to it hung completely unreadable banner with a description of the range. Continue reading

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

Checked Restoran.ru: little Garden Kitchen & Bar restaurant

To a string of restaurants on the Big Lubyanka added a new institution – Little Garden Kitchen & Bar. The concept is based on light, airy spaces and southern European cuisine. Restoran.ru decided to look into the Little Garden and find out, evaluate whether the audience new location.
Little Garden Kitchen & Bar interior
The creators of the institution worked hard to make the guests at the entrance moved from the stone jungle of the capital in a beautiful garden. The interior here meets the atmosphere of the Mediterranean and the abundance of living plants hanging from the multi-level space, and good lighting, light wood and large Windows even in bad Moscow weather give a feeling of warmth and light. Continue reading

Grosseto trattoria is…
Grosseto is an Italian trattoria with an outdoor summer terrace, located on the Bank of the Angara river, on the Upper Embankment. This place is: — Early Breakfast (from 08:00…

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Imaginary creamy sauce and a cracked glass at the vineyard.»
We are working ahead of the curve: the month is not over yet, and I have already visited three institutions of the same subject and started a new portion of…

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Antige New York
There are still no Michelin-starred restaurants in Russia. That makes us believe that Russian restaurants do not reach international standards. You might think that the trends, and chefs, and guides…

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Delicate coffee and hack breakfasts in Cake & Coffee Union
I continue to try breakfasts in Irkutsk catering. The second institution for review this month, I chose a cafe-confectionery Cake & Coffee Union ("Union, cakes and coffee") that Karl Marx.…

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