new restaurant at Patriarchs – Afisha-Restaurants

  • The audience of the Patriarchs rushed to the new miniature work of the restaurant Anton Pinsky with the chefs Vitaly Istomin and Artem Losev. Restaurant reviewer Vladimir Gridin was one of the first guests and told why to go and what to order.

  • The tripartite association of the restaurant Anton Pinsky and two chefs, also already restaurants, Vitaly Istomin and Artem Losev proved to be very fruitful. Together they turned the little “Ava” into an extremely popular place and now they are repeating the trick with a very tiny, three dozen seats, the Patrick restaurant.

  • The name was an obvious answer to the question “Where are we going?”. Designer Irina Glik responded with an interior capable of becoming a theatrical setting: neon reed lamps are reflected in the steel mirror of the “lake”, a chandelier stretches out like a tree crown with blooming buds, its swirls a wardrobe and a large table Groups are scattered around the hall in invisible circles around the water, and the girls in style straighten their hair in a large mirror with an arch overlooking the famous pavilion at the Patriarch.

  • The interior of the restaurant Patriki

  • Once, in a conversation with me, Losev said: “Moscow is a city of women.” And he explained: the demand for any services comes from women. A man either goes with a woman to a restaurant of his choice, or goes to a place where there are many women. At the same time, there are often more girls in the room simply because men are too lazy to book tables and girls are more organized. Well, to please a woman, you have to give her what she wants. And it wants to be beautiful, easy and useful. Well, a little bourgeois, to make sense of the rule “see others, show yourself”.

  • Patrick’s menu begins with an impressive section of raw fish and seafood. You can get sets of oysters, sea urchins, shrimp, lobsters and other seafood in two sizes, Bourgeois and Patriki, to enjoy the taste of au naturel. You can order different crudos, all of which are provided with different sauces that make the palette brighter and more varied. It is more interesting to try all kinds of dorado carpaccio with a spicy sauce of green peppers, basil and zucchini, sweet shrimp on a guacamole pillow with strawberries, salmon with blueberries and parsley sauce and other dishes, enjoying bright, very spring combinations.

  • Salmon with blueberries and parsley sauce (1200 rub.)

  • All this food is very much in the face of the girls from Patricks. For them, a deliberately invented armor piercing – ketosushi with crab instead of rice. Lacquered yuzu and unagi scallop, salmon and eel, nori ivory ribbon restrained with crab in a perfect nautical union, it’s still weird that no one has thought about it yet.

  • The same sushi with crab meat (1150 rubles for various or 790 rubles for two pieces)

  • Appetizers and salads seem to continue to bend the line for lightness, freshness, healthy lifestyle. But in a row of a salad of raw artichokes, celery and parmesan, a green salad with young cheese instead of salt, a lecho appetizer of fried ramiro with canned artichokes, a fairly conventional pumpkin with stratsiatella and pecans, a terina of foie gras gingerbread shines gradually with heavy artillery, beef tongue with tonnato sauce and black cod donuts with romesco sauce, which do not hide their relationship with the crabs from Ava.

  • Crab phalanges with avocado and roman (1280 rub.)

  • Further – more, the menu becomes clearly stronger and materet. Rib-eye on the bone, chicken lemon with aligo potatoes (this is mashed potatoes with shredded cheese), a solid Chilean sea bass couscous with morels, more like rice porridge risotto with impressively melting transparent parmesan petals, garnished with parmesan and absolutely bo mashed potatoes – all this is solid, rich, capital food, clearly aimed at men. Well, that’s right, the companions of those who order salmon tail with avocado and spinach or octopus with roasted lecho pepper need something to eat.

  • Salmon tail with avocado (1150 rub.)

  • Low and high, affordable and expensive, luxury and mass market – Istomin and Losev combine all this no worse than some outrageous fashion designers, creating their own culinary style. They accurately understand the audience that comes to them and give them exactly what they expect. Beautiful, slightly old-fashioned tableware with flowers and borders, like a grandmother in buffet, good glass, almost silent open kitchen, cool service “on you” and wine list with response to every request, from Chianti with Rieslings and heavy bubble suite for wild alternatives.

  • There is somehow no mood to go to big chic restaurants right now, but I do not want to deny myself at all the joy of communication. And if this communication takes place in a crowded room, then the pleasure from it is doubled.

  • Cocktail Superstar Spritz (990 rub.)

  • The opinion of the author may not coincide with the opinion of the authors

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