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Dish of June

Salad with Kenyan beans and dried beef, a new dish on the menu, became a bestseller very fast. The right combination of ingredients, a bright summer look and aesthetic service - our culinary specialists pleased guests with an accurate all purpose hit.

Dish of May

Our restaurant features the best Ribeyes from around the world. Among them is the Argentinean Black Angus steak of the grain feeding. Juicy meat is skillfully cooked by our chefs on the Josper wood stove and became a bestseller among restaurant guests.

Dish of April

Our new dish is the "Golden" Burger! The basis is a juicy cutlet from Argentinean Ribeye (Black Angus, grain-fed), fresh tomatoes and cucumbers, a Chinese style sauce, a homemade bun.

Dish of March

Tartar from beef tenderloin, grain feeding is a classic, standard tartar.

Dish of February

On the one side of the T-bone there is sirloin meat with a bright, rich flavor, on the other — delicate meat of the middle part of the tenderloin.
In the MEAT restaurant this steak is made from juicy Black Angus grass-fed beef.
The degree of doneness should be no more than medium, and mind that doneness of the tenderloin will always be a little more than the sirloin part.

Dish of January

Oxtail soup is the best dish to happily survive the frosts.
We serve all the ingredients separately: hot rich broth, tender beef, spices and lots of aromatic herbs — dill, parsley, and basil.
Thus, every guest creates the soup with a special character: bold and spicy, like they love it in Spain, heavy and slow in the English manner or light one — for those who know their limits even in winter.
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