The project is already 5 years old and has proved to be the restaurant with the greatest variety of meat in Moscow. Premium chops from different countries, Russian steaks, different types of feeding, various breeds, individual approach to each category – all this makes the restaurant MEAT. It wasn’t an easy task to find the person who would manage to keep the brand and develop the project. Not easy but yet possible, so after a month of intensive search and negotiations the kitchen was headed by Alexander Byshik.
Alexander has been a cook for over 25 years, a master of his craft and a big fan of meat and also a sportsman, a traveler and a great conversationalist. He can talk about countries, breeds, feeding, marbling for hours and you can’t stop listening.
In MEAT Alexander keeps the same direction and makes a cult of food quality and purity of taste. Steaks here still take the top three positions but now they are complemented by a dozen of authorial dishes which will grow in number. First of all Alexander added new salads and starters, rich truffle soup with foie gras, some main course positions and desserts. The assortment has grown and inevitably got complicated which means that all we can do is empirically choose our favourites.  
As usual, meat novices will be assisted in choosing steaks. The staff will tell you about their taste properties and recommend the proper doneness.