On the Petrograd side, the Red restaurant opened in technical mode. Steak and Wine is an institution that has chosen meat and wine as the main guidelines. The name of the chef has not yet been disclosed, but one of the owners was noted in the restaurant business: Eldar Kabirov has so far managed Abajour Cafe on Vasilyevsky Island.
The basis of the menu is a steak card, which includes three sections: classic and non-classic steaks, steaks for companies. Only 12 species, of which about half are now available. The first - New York, Ribeye, Top Blade and Filet Mignon - are cooked on the grill, the second - using sous vide technology (in vacuum bags at a temperature not exceeding 70 degrees). The meat in the latter case is softer, so this method is well suited for the so-called alternative cuts, which are also used here for steaks. Red snacks and main dishes are mostly meat - carpaccio, rack of lamb and signature burger with cheddar cheese. There is also a special section “To wine” with pastes and a brain bone.
The wine list was collected from about 70 items of different price categories. They decided to pour more expensive ones by the glass - 200-300 rubles per glass. At the same time, a bottle can be ordered both for a thousand and ten thousand rubles.
Interior Red. Steak and Wine was designed by designer Lidia Shapovalova. A lot of wood was used in the decoration: a real barn was dismantled for the walls, and a rack of railway sleepers was built in the restroom. There will be no traditional paintings on the walls - running bulls were painted instead. Separately, it is worth noting the nursery - it is in a separate room, where there are also several tables at which parents can dine.
I think about meat for a long time, I like it since the days of Abajour Cafe. I’m close to the concept of Mikhail Zelman - his London restaurant Burger & Lobster, the Goodman chain, which are completely full in London - when a person wants a specific dish and goes to a specific restaurant, he gets it as perfect as possible and doesn't think about anything else. In our case, everything was slightly reformatted. So far, we have not been able to take such a risk and make a single-product restaurant in St. Petersburg, even though initially we wanted to. There are not many outside domestic tourists here, and it cannot be said that there are lines in the restaurants. I can’t say that the menu is huge. We added some meat dishes, snacks to the wine, and the wines themselves.
Steak "New York" - 950 rublesItalian plate: sun-dried tomatoes, artichokes, olives, breazole, parma, taleggio - 600 rublesSmoked duck salad - 380 rubles
Excerpts from the menu
New York Steak
Filet Mignon Steak
Skert Steak (non-classic)
Top Blade Steak
Red beef tartare
Smoked duck salad
Rack of lamb with grilled vegetables
Salmon fillet with spinach sauté
Cheese plate: Camembert, Chevre,
taleggio, gorgonzola, parmesan
Restaurant Red. Steak & wine
Bolshoy pr. P.S., 51/9
Opening hours: 13: 00-23: 00
Tel .: +7 (812) 927-46-64
Photos: Dima Tsyrenshchikov