The real Wagyu beef is produced only in Japan, the quantities are limited, and the import is also insignificant. It is not surprising that even in the capital, there are only two or three places where you can try the delicious meat. This Wagyu beef - the privilege of the elite.
Just look at flecked white "marble" veins of Wagyu steak and you will understand its originality and distinction from other beef breeds. A number of tiny specks of fat in the Japanese beef are so large that makes it look like marble. This stunning "marbling", transformed into a hot flame furnace Hosper in one of the most delicious steaks in the world, becomes a gastronomic adventure, which for a long time afterwards will be remembered by meat eaters, making nostalgic dream of a gentle ribeye, quite literally melting in your mouth.
We invite guests of the "MEAT restaurant to join the club of the elected, who know about the true Wagyu.
The harmony of the dish is in a skilful combination of flavors and textures. Crisp fried meat on the tender potato cream is shaded by spicy taste of sweet pepper. The natural saltiness of octopus is successfully played up by capers, and fresh cherry tomatoes add the necessary freshness in this harmony.
In October, the classic Ribeye lineup of the "MEAT" restaurant has been enriched by an interesting novelty from the heart of Central America - Paraguay. The exceptional qualities of the legendary Black Angus rightfully give it a central place in a steaks culture. Rich flavor and tender, juicy meat of the calves - a real gift to the true Ribeye admirers. A grain diet allows the meat to get the very fat streaks because of which we call it marble steaks.
And all we need now - just to decide what degree of roasting to prefer. Bon Appétit!
The “MEAT” restaurant offers to taste delicious cakes, created by the skill of our pastry master. Five classic Russian flavors in the author's interpretation, the five very different desserts to satisfy the most demanding sweet tooth. Tvorozhny (or Cottage cheese cake), Medovic (Honey cake), Morkovny (Carrot cake), Kievskiy and the Ptich’e moloko (“Bird’s milk”) - traditional Russian cakes from childhood, and still loved and up to date.
New desserts can be not only tasted in the “MEAT” restaurant, but also be ordered with delivery, directly to the festive table.
The “MEAT” restaurant again offers to its guests a fascinating gastronomic game: thanks to the rich menu it is a perfect place to try steaks from different countries and even different continents. However, you can go to even greater extremes: order together a novelty – Argentine Hereford beef and New Zealand Hereford Steak, which has been loved by the guests for a long time. Or, on the contrary, you can order two steaks from Argentina, but - different breeds, Hereford and Black Angus. And then - try, compare and make choices.
It would be better, of course, to go to a tasting in a company of friends, then the view will be more objective, and the discussion about the species will be able to be combined with a delicious dinner. Well, live music sounds in the halls of the restaurant in the evenings will bring you the doubly enjoyable gastronomic exploration.
In the MEAT restaurant the legend of the gastronomy is presented in two forms.
The Kobe steak, which was recognized by steak fans as a standard of marbled beef, is served in two forms: the New York steak (4500 rub.) and classic Ribeye steak (5500 rub.).