Where to eat meat: top best places from Roma Redman. Miteria CHUCK or everything you wanted to know about steaks - Anonymous ordinary — LiveJournal
Miteria CHUCK or everything you wanted to know about steaks April 2nd, 2015
This will be a big meat post for those who do not fast))) And for those who fast but miss meat.
I'll tell you about the new opened institution, which from and to specializes in meat dishes! And even for dessert, you'll find a cheesecake... with bacon!
It will be about Misteria CHUCK- a place where the meat ideology is observed from and to!)) The creative team of Redman's Kitchen, headed by Roman Redman, came up with a new definition for the institution "miteriya" - meat area (meat space), there is another option like meet area - a meeting area. In general, the restaurant specializes in alternative steaks (which is their peculiarity in the post below) and this category of steaks is much more affordable for the consumer than premium meat. 
In the meantime, everyone was gathering - I drank my most brutal coffee from an enamel mug on a wooden stand)) 
The owner and chef of the establishment, Roman Redman, can talk a lot, for a long time and in an interesting way about meat, about the differences in the preparation of one or another part, whether it be a shoulder blade, for example, or a ham.
In Miteria, the emphasis on the menu was made on alternative steaks: Flank - what is at the bottom of the bull(look at the diagram on the last photo)), Chuck(shoulder sirloin) - "feminine" alternative steak, fatty, sweetish and similar to a small rib eye. They also say that Flank has a taste of liver (I didn’t notice), because. contact with internal organs. And although Miteria specializes in alternative steaks, but the same ribeye- there is still a premium steak. Premium is meat that does not come into contact with internal organs and has a pure taste, it can be eaten even without salt and spices.
When cooking a steak, there are important nuances:
1. All steaks are made from muscle, so for steaks, only gobies meat is used. No matter how you feed the cows correctly, there will never be that juiciness and softness that is obtained when cooking a steak from a bull. There are special standards for growing these animals: this is both maintenance and feeding regimen. Gobies are walked less so that they do not clog the muscles with lactic acid - because. the steak will be tough.
2. You can never cook a steak from fresh meat! And by the way, it is very difficult to buy fresh meat - it is considered fresh only for the first three hours after cutting the bull.
3. All steaks have a ripening period. After filleting the bull, the steaks are packed in vacuum packaging with special packaging. gas. It helps the meat (the bacteria in it) go through fermentation. The longer it is kept under vacuum, the better. We will roughly focus on 21 days of aging and more.
4. After cooking the steak give him a rest so that the juice inside it does not boil.
The restaurant was opened with a European approach, when all those who opened the institution work right there. In the meantime, the meat is being prepared, we moved to the bar counter, where the bartender Yana prepares the coolest cocktails)) 
I'm without a car, tra-la-la)) So I was able to appreciate)) 
There's a cocktail NY Sauer(bourbon, lemon juice, protein and red wine) - a cocktail recipe from Chicago in the 1870s!!!
Cherry liqueur
"Moscow mule"- vodka and ginger ale. Also a very old recipe - 70 years old. And a very interesting story of its creation. 
In general, Roman said that in recent years in Russia they began to grow meat of a very decent level. A good alternative to Australia, for example.
The most annoying thing is that outwardly the meat of a bull-calf does not differ at all from the meat of a cow, therefore we are either friends with the butcher, or we focus on two meat suppliers whose label so far corresponds to the content: Miratorg and Voronezh "Zarechnoye". (In St. Petersburg I saw only Miratorg).
Meanwhile, meat was being prepared in the kitchen. Here are the ribs that languished for an hour in a mixture of honey, cherries, orange, tomato sauce ... You would know what kind of aroma it is, I can even hear it from the photo))
In general, the cult of steak comes from America, and there are almost no restaurants where you can cook well done roast, only medium rare. There are certain concerns about "underdone meat poisoning" - meat that is stored in a vacuum is safe, because each bull has a certificate. This is subject to proper storage and cultivation of meat. At the same time, you can get poisoned by poorly fried chicken and pork, there are those bacteria that are not in beef.
There are dishes that are cooked for 10 hours, while the taste of meat is not killed - here, of course, we are not talking about steak. For example, the Brisket dish is a cut of the sternum, which is thin in itself, but with a large layer of fat. If it is fried it will be tough. If you hold it for 6 hours, then this fat will soak the meat and it will become soft.
Or meat Suvid - cooking in a vacuum at a temperature of 57 degrees is cooked up to 1.5 hours.
I'll leave here a small cheat sheet with the names of the body parts of the gobies))) 
I myself really, really liked, firstly, the size of the portions, and secondly, a very pleasant cost for dishes, someone asked me once if I took a picture of the menu - here, I took a picture))
At prices like this: Pork ribs 300/480 rubles, Ribeye 900 rubles, Steak "Flank" (with the title photo) - 666 rubles. Soups 195 rubles, Chicken legs/wings 250 rubles. Burger 300/360, Snacks (potatoes, beans, pasta) 100-180 rub.
Quite reasonable prices in my opinion. Average check - 700 rubles.
And a note to myself - now I have an address where I can get decent meat, which is suitable for steaks, because friendship with butchers in the market did not work out at all. If necessary, I will share the address))
Address: st. Rubinstein, 11
Opening date: December
The opening of a new restaurant project by Alexei Burov and Pavel Kokkov (Beer Card, Trappist) on Rubinshteina Street, which was supposed to take place in October, was postponed to December. However, the concept remains the same: the meat here will be grilled and simmered for 16-18 hours in a special oven.
Mao Noodle Bar
In the second half of December, the noodle shop Mao, a new project of the owners of the Pita's restaurant chain Alexander Krylov, Sergey Zhilkin and Alexander Kim, will start operating on Nevsky Prospekt. The menu will include eight kinds of noodles cooked over an open fire in a wok, as well as several more predominantly Thai hot dishes, snacks and desserts. The bar menu promises Chinese and Korean beer and sake, as well as Vietnamese coffee with condensed milk. Special mention deserves the interior, which will be designed in the cyberpunk style: the noodle shop will have black walls, floors and ceilings and neon lights.
Address: Nevsky prospect, 112
Opening date: mid December
"Dodo Pizza"
In mid-December, the first point of the pizzeria chain will be launched on Ligovsky Prospekt, founded five years ago in Syktyvkar by entrepreneur Fyodor Ovchinnikov and since then has opened its representative offices in many cities of Russia, the Baltic States and even China. Pizza here will be prepared in the American style on a lush dough that matures within a day. The organizers of the project have grandiose plans: in the next five years they plan to open about 50 pizzerias in the city.
Address: Ligovsky p-t, 67
Renovated restaurant and bistro Après Ski in Okhta Park
The team of the Italy Group restaurant holding has taken up the reconstruction and renovation of restaurant projects in the Okhta Park resort. It is planned that the work will gradually affect all establishments, including bars and coffee shops, but it was decided to start with two main ones - the Après Ski restaurant and bistro. They will update the interiors and restart the kitchen. The brand chef Ilya Burnasov will be responsible for the food, Ilya Sedov (Italy) and Timofey Kuznetsov (HITCH, GooseGoose) will work with him in a team. According to the organizers, the menu will include both proven dishes of Russian cuisine such as daily cabbage soup, homemade dumplings and Russian salad with veal, as well as items from the arsenal of high gastronomy - tuna tartare, risotto with porcini mushrooms and pike perch with nettles.
By the way, in December in Okhta Park there will be a seasonal launch of the Ama oyster bar, but it is still unknown whether this will happen or not. As representatives of the project told The Village, the final decision has not yet been made.
Address: L.O., Vsevolozhsk district, der. Syargi
Opening date: mid December
Kuznya House
Address: New Holland
The club project Kuznya House in New Holland opened a week ago, but so far only in the format of a music platform. The launch of the restaurant is scheduled for December 17; it is known that Isaac Correa, one of the pioneers of the new restaurant culture in Moscow, became its chef. An American with Puerto Rican roots moved to Russia in 1995 and managed to take part in the development of many good projects (Correa's, and). In 2013, Correa and settled in Florida. And now he has unexpectedly returned and is developing an eclectic menu for Kuznya House, which will include Asian, European and Mediterranean dishes.
"Fork"
Restaurateur Viktor Bocharov (Do Immigration, Schnitzel) is preparing to open a bistro on the territory of the Okkervil residential complex. After an interesting but technically closed Schnitzel project in Vilochka, he again turns to the idea of a mono-kitchen. The name "Fork" does not actually allude to cutlery, but to the thymus bone in birds, which in Anglo-Saxon cultures is associated with good luck. Grilled chicken will be cooked in the new establishment, and it will be served with Georgian tandoor bread and craft beer.
Address: Kudrovo, Chestnut alley, 3
Opening date: mid December
Surf Coffee
Surf Coffee, a chain of coffee houses that came to St. Petersburg at the end of last year, will open its third outlet on Malaya Konyushennaya. The first establishment of the network since last December on Gorokhovaya Street, the second - in the format of a mini-coffee house - recently in the ice rink pavilion in New Holland. The organizers have not yet disclosed details about the new project, but it is obvious that they will not leave the surfer aesthetics here, as well as branded drinks like raff coffee with salted caramel and Hawaiian cappuccino.
Address: st. Malaya Konyushennaya, 7
Opening date: mid December
Pho'n'Roll
Address: st. Zhukovsky, 27
Opening date: end of december
On the site of the Vintage wine bar on Zhukovsky Street, the second cafe of Vietnamese cuisine Pho'n'Roll is preparing to open. The first institution under this name at the end of August on the Fontanka embankment. Most of the chefs at the establishment are ethnic Vietnamese. They prepare a variety of nems and rolls, salads, pho soup with noodles, and as main dishes - fried rice and noodles (your choice - with meat or seafood).
Roma Redman's two-story restaurant
In the neighborhood of the Golitsyn Loft cluster, Roma Redman, one of the founders of Chuck, is opening his new establishment. A two-story cafe in a separate wing will specialize in dishes prepared in a smokehouse. They will also serve tapas, grilled meat and fish, as well as the Portuguese dessert pate - puff pastry baskets with egg cream.
Address: emb. Fontanka Rivers, 20
opening date: end of December
Newman Coffee
Already this year, a new network of Newman Coffee coffee houses will appear in St. Petersburg. This is an international network headquartered in Malta, which is entering the Russian market for the first time. It is known that the first coffee shop will open in December on Nevsky Prospekt, after which points will appear in the Gallery shopping mall and on Kamennoostrovsky Prospekt. In addition to the classic coffee line, a variety of desserts will be served here. It is assumed that Newman Coffee will primarily compete with large network projects such as Chocolate Girl, Coffee House and Starbucks.
Address: Nevsky p-t, 94, Ligovsky p-t, 30a, Kamennoostrovsky p-t, 35a
Opening date: end of december
Max's Beef
The wine trading company Real Authentic Wine (“For wine!”, Tre Bicchieri) is preparing a new meat restaurant for the opening. It is known that it will be located on the Petrograd side, not far from another institution of the team - the champagne bar Big Wine Freaks. The quality of meat here will be guaranteed to be high: the company decided to grow bulls for the restaurant and the butcher's shop on its own and organized a small farm for this.
Address: to be specified
Opening date: December
Two new Corner Kebabs
Addresses: Chernyshevsky settlement, 9, Kamennoostrovsky settlement, 6
"Grill Station"
A new restaurant project on Moskovsky Prospekt from the owners of the Italian trattorias Mozzarella Bar and co-founders of the Probka restaurant. The "Grill Station" will appear on the ground floor of the new Fort Tower business center and will specialize in grilled dishes, which, by the way, were made by special order in the USA. The chef of the project, Alexander Bezuglov (Mozzarella Bar), even underwent an internship with American grill specialists. The establishment will be divided into two zones - the main dining room for 120 seats and another (more compact) space, where parties, exhibitions and master classes are planned.
Address: Moscow p-t, 141a
Opening date: mid February
Second "Brixton Cookery"
Address: st. Leo Tolstoy, 4
Opening date: February
Restaurant group Brixton plans to develop its new project of modern deli with ready meals and convenience foods. Having just launched on Ligovsky Prospekt, the company is already preparing for the opening of the second culinary on Lev Tolstoy Street. The concept remains the same: home-grown food will be sold here, including meat and fish delicacies, homemade pasta, burger patties and salads, as well as groceries from small local farms.
As usual, I talked to him about life, plans for the future and, of course, about his success story!
What is the most important thing for you in your work? Why did you choose this particular job or activity?
The most important thing in my work is a clean plate, which returned from the restaurant hall to the sink by the waiter, the only way I understand that I did my job for five. I chose why? Coincidence, I was 6 years old, at that time my grandfather went to sea, worked on a fishing boat as a cook, I was looking forward to when he would return back, because. he brought a lot of gifts. He often cooked in the kitchen, I naturally spent a lot of time with him and watched what and how he was doing, I really liked this activity, later he began to offer me to peel potatoes, carrots, pour water into a ladle, bring salt. And then I realized that it's cool to be a cook, you cook for yourself and buy all sorts of sweets, at that moment I definitely knew that I would go to the sea as I grew up. Naturally, having matured, I no longer needed toys, but the feeling that I wanted to cook did not leave me alone. And at one point I got a job as an assistant cook in a restaurant. Well, then on the knurled.
Class, it turns out you went, so to speak, in the footsteps!
What do you not like about what you do?
I don't do what I don't like.
How do you plan to develop in this direction?
As with any art, the possibilities are endless.
Are you working "for an idea" or for money?
To work “for an idea”, I think this is the same as working for food, a slave expression. I work for people. People like it, they pay money, I, in turn, get paid.
Are you satisfied with your job or would you like to do something else?
In 95 percent of the working time, my work brings me pleasure. The remaining 5 percent is most likely fatigue at the end of the working day, when your legs howl, your head doesn’t cook and you want to quickly lie down in a horizontal position and relax. I’m afraid I can’t do anything else, except for what I cook.
What would you like to do if you had enough time and money to do it?
Traveling is what I would do.
Can we say that you are successfully realizing yourself?
Quite successfully, but once again I remind you that there is no perfection and no end in the kitchen.
What did you want to be as a child? To what extent did childhood dreams come true?
What he wanted to be, he became. Chef!
How did your professional activity begin?
I started by working in the kitchen of a well-known pub in St. Petersburg, peeling potatoes, carrots, onions, washing pans and walls in a warehouse, and I stood for a long time and watched the cooks cook. at that time I was 17 years old. Then I was allowed to prepare the simplest preparations and service meals. a couple of times he received cuffs from the chef for salted soup or overcooked buckwheat. Endured, altered, tried. And then at one fine moment, the chef said: “Today you are preparing scrambled eggs in the hall, guest.” I felt like the king of the kitchen. I can imagine how I looked from the outside, important, fluffy, standing and waiting for the scrambled eggs to fry in order to put them on a plate. Well, it went on. Everything quickly and tasty began to work out for me, and in a couple of months I grew up to an ordinary cook.
Did your parents support you in choosing a career? What is the most interesting or funny story that happened in your work?
My parents wanted me to become a programmer, I even entered the faculty of software, studied perfectly, but I didn’t like it so much that at one fine moment I left the educational institution and moved to live with a friend. At that moment he was already working as a cook. About a funny story. There are a lot of them in the kitchen, every day, chefs constantly tease each other, troll the waiters. It's hard to single out just one. And they froze the trainees' uniforms in the freezer and poured soy sauce into a cola bottle. We glued chef's shoes to the floor with super glue.
Where do you get your resolve from? Inspiration?
Previously, I tried to change jobs more often, worked for 2-3 months in one restaurant, then for half a year in another, then moved to a third. I watched others cook. Now it’s easier with this, there is the Internet, YouTube, a lot of recipes from famous chefs. I constantly go to different places, I try something that I have never tried. If I am in another country, naturally I go to a restaurant (cafe) with national cuisine. In fact, inspiration or a recipe can arise absolutely spontaneously.
Have you thought about what you will be doing in 10 years?
Yes, all the same.
What advice would you give to those who wish to work abroad?
Learn the language.
What should you pay attention to when writing a resume?
Give the cook a knife, a board and an onion and ask him to thinly cut into half rings. It cuts quickly, clearly and can still communicate with you in parallel, which means a cook with experience. Feel free to take him on an internship. I see no reason to write a resume if there is an opportunity to come to a restaurant and show what you are capable of.
What was the hardest thing about getting a job? In the first months of work?
Any work was hard, especially washing heavy pans)
If you were to write interview questions, what would you like to ask the other person about the job? What questions would you like to ask?
Does he have bad habits?
H what would you advise the chefs of Odessa to achieve success?
I was in Odessa, an incredibly cool city, the cuisine is wonderful. In top establishments. The advice is this. do not work where you do not like, even if you get a decent salary.
Work where you feel comfortable, because chefs in the kitchen are like one big family. If you come to work in a terrible mood and after 10 minutes in the kitchen you have a smile, then this is the place where you should work.!
Do not cut your fingers, do not burn your hands, cook with pleasure!)
Thank you so much for coming!
We are waiting for you in Odessa! I
Interviewed by Julia Ulyanov.
(Odessa Bartender School & Shop)
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