Novikov restaurants are budget. Novikov Restaurants
The interval between lunch and dinner in many metropolitan catering establishments is often accompanied by silence and emptiness. My Sunday trip to Mr. Novikov's personalized restaurant at the Ritz Carlton Hotel at the very beginning of Tverskaya was no exception. Although the gloomy wet autumn had already managed to drive the remnants of summer from Moscow streets, the veranda of Novikov Restaurant & Bar continued its work. But I preferred to settle in the semicircular main hall, which looked dignified and spacious during daylight hours. Lined up around the perimeter is a sofa structure with light green leather seats and lacquered two-tone wooden tables. In the center between the columns-cones is a large black ice kitchen counter, decorated with fresh food and drinks. On both sides it was supported by heavy wooden structures. The walls were covered with shiny black panels, and the floor was covered with marble. Daylight streamed in through the dome and windows, filling the space with lightness and comfort. The acoustics were perfect. The music purred commendably quietly, and the conversations from nearby tables did not reach his ears. Also, uncomfortable bushes that interfered behind the backs of the guests have finally disappeared.
The menu at Novikov Restaurant & Bar has undergone some changes since my last visit in December 2016, but the essence remains the same. On a large sheet stuffed with small text, Novikov's traditional Panazia danced a not-so-clumsy waltz with a Moscow hodgepodge of Caesars, dumplings, khachapuri and Russian salad. Although the “homemade” dishes didn’t really interfere, the eyes still clung to them and it was distracting. Prices have grown and even more began to beat on the wallets of visitors.
The food is back to the roots of goodness and quality this time around. Fresh vegetables with homemade aioli sauce arrived as a complement and was good. No lethargy, only freshness, crunch and enthusiasm.
“Olivier with salmon”, which I took to get acquainted with the Moscow part of the menu, turned out to be insipid, but the lack of salt was very successfully compensated for by layers of salty tender fish. At the same time, the cutting was neat, the mayonnaise did not differ in roughness and gave the taste a delicate, positive shade.
“Sushi Salmon and Akami Tuna” were issued two pieces for 550 and 1100 rubles. The prices are outrageous, but the quality and performance are top notch. The fish is bright, fresh, tender and at the right temperature. The rice is slightly warm, slightly sour, not dry or dense.
The Philadelphia Roll is a worthy combination of fish, rice and cream cheese. The proportions are correct. The flavor combination is even. No bugs or off-flavours.
"Chinese Black Chicken Soup" has lost its black color and density. The broth looked watery, but the taste component remained at the proper level. The acidity was felt, the sharpness manifested itself without embarrassment, but also without rudeness. Chicken, egg, tofu, and other ingredients worked together to deliver a memorable, mouth-watering combo of deliciousness, richness, and spice.
"Crispy zucchini with aioli sauce" arrived as a small portion of zucchini pleasure. Breading is not dense, not thick. Zucchini strips are moderately soft, crispy and juicy at the same time. They were friends with the sauce, the receptors pleased, the belly was amused.
Assorted Dim Sum is a set of five delicate white dumplings with different fillings, in which an excellent balance of spices and juiciness was maintained. The only drawback is the increased stickiness of the dough, which did not allow dim sums to be torn off sticks or a fork. Not critical, but I would like without glue.
"Peking duck (Novikov style)" looked unusual. The crust visually seemed dense, dark brown, burnt, and the meat looked dry and sluggish. But the illusion of dryness and burning evaporated as soon as the fingers went into action. There was a lot of flavor hidden in the duck. The meat was juicy and flavorful. The peel crunched and delighted the receptors with sweetness. With pancakes and sauce, the bird combined perfectly and lured to finish everything to the last crumb.
Grilled Chicken skewers left a similar impression. In appearance - pale and modest. But in taste, juiciness echoed with hints of smoking and the sweetness of the sauce, which created an unusual interesting aftertaste of bacon.
“King Crab in Pepper Sauce” is a small spark of exceptional crab goodness, in which soft juicy sweet crab fibers are bathed in a light rich pepper sauce. No complaints, nothing more.
From the dessert section to the table came the puff "Apple in caramel with ice cream." The dish coped with the task by five points. The portion is small. But the combination of the sweetness of apple, the saltiness of caramel and the creaminess of ice cream was impressive and pleasing.
Compared to the previous visit, the staff in the hall worked perfectly. The waiters did everything smoothly, clearly, without hitches and mistakes. Young people poured water, plates, napkins, changed cutlery, navigated the menu, knew about the chef. And only on the terrace, to which the path lay across the street, they took out the food for some reason without any covers, and yet there is dirt, cough, dust and passing cars.
The bottom line is this:
Well, Novikov Restaurant & Bar can be congratulated on the return to the club of delicious premium establishments that are worthy of positive recommendations and repeat visits.
Today, more than 70 restaurants of Arkady Novikov are open in the world. He is called the first Russian restaurateur, and the establishments of the Novikov Group holding have been operating for more than 25 years for residents of Moscow. The expansion of the “empire” has spread further: since 2012, Arkady has founded establishments in London, Dubai, Miami and Porto Cervo.
Novikov Restaurants
Career development of A. Novikov
Unlike most restaurant founders, Novikov began his career in the kitchen. First he graduated from a culinary school, cooked at the Universitetskiy and Havana restaurants, later he was the chef of three large establishments. And in 1991 he founded the Novikov Group holding, which still occupies a high position in the gastronomic business.
Sirena is Novikov's first and favorite restaurant, opened in 1992 in Moscow. Becoming the first fish institution in the capital (and even during a shortage of seafood), he instantly gained popularity and reputation as an owner. Since then, several Novikov Group restaurants have been opened almost every year. In their piggy bank - and the restaurant "White Sun of the Desert" with an interior in the spirit of the legendary film, and "Royal Hunt" - the place where Boris Yeltsin and Jacques Chirac dined, and several establishments of the same name with their own cheese factory. Ecologically clean products are supplied to Arkady Novikov's restaurants in Moscow by his own farm "Agronom".
Novikov group restaurants
Reasons for the success of institutions
All Novikov Group restaurants are conceptual gastronomic projects. Each establishment has a special atmosphere and unique style. For Arkady Novikov, a muse plays an important role in creating a new restaurant: ideas come like poetry to poets. In addition to food, service and interior, for the organization of a quality institution, the following are of fundamental importance:
- location. Some streets, places and districts are losing popularity, while others, on the contrary, are gaining. When opening restaurants in Moscow, Novikov Group even pays attention to the side of the road.
- concept. Each institution should have something special that attracts a specific audience. Novikov's restaurants try to please both gourmets and lovers of beautiful places, and those who like to relax mentally.
- fashion. Catching trends and feeling changes in the environment allows restaurateur establishments not only to become, but also to remain successful.
All Novikov Group restaurants are collected on our official website - website. On our website you can find a complete list of Novikov restaurants in Moscow.
Among the many famous and successful restaurateurs in Russia and England, among the first is the name of Arkady Novikov, a Russian entrepreneur, whose hands created a whole galaxy of well-known establishments - from respectable and elite ("Biscuit" or "Royal Hunt") to simple and democratic ("Christmas Trees"). sticks"). For many years, the Novikov restaurant on Tverskaya Street, in the very center of Moscow, as well as other establishments located in the prestigious quarters of the capital and other large cities, including London, have invariably made a splash among similar projects with their innovation and originality.
Biography of Arkady Novikov and the beginning of a career
Before becoming a restaurateur, Novikov himself went through a harsh school of cooking skills. He graduated from an ordinary Moscow culinary school and the Academy. Plekhanov with a degree in Economics of Public Catering. Then he went to serve in the army, where for several months he had to undergo training at a military dog breeding school and train service dogs. Upon his return, Arkady did not lose interest in the culinary arts and got a job at the Universitetsky restaurant as an ordinary cook, where he worked for five years. In the early 90s, Novikov first became a deputy chef in a large "Havana", and then was invited to a similar position in "Olympic Lights" and Hard Rock Cafe.
Career of Arkady Novikov in the second half of the 90s
But even a fairly prestigious position in the Universitetsky restaurant turned out to be too simple for the future entrepreneur. During the period of great changes in the 90s, Arkady Novikov starts his own business, the first sign of which was the Sirena restaurant, which opened in 1992. Among the many establishments, "Sirena" became the first high-quality "fish place" in Moscow and introduced visitors to dishes that were exotic for that time.
Any menu of the Novikov restaurant, especially if we talk about elite establishments, is a real masterpiece and includes dishes that are not yet familiar to the general public at the moment. Often Arkady himself is involved in the process of choosing treats for a new establishment, based on his own experience and the trends that are present in the business at the moment. For 11 long and intense years of work, Novikov's restaurants, that is, more than 30 projects, have formed a whole group of companies. This is one of the largest such holdings in Moscow and London.
The concept of Arkady Novikov's restaurants
Arkady Novikov is rightfully considered the founder of traditions and principles that are considered milestones in the development of the modern restaurant business. An illustration of the first stage is called "Club T" with its French cuisine. This institution was created by Novikov in 1994. The restaurant receives extremely positive reviews, both from critics and from the visitors themselves, and for many years has been considered the best "French place" in Moscow.
And in 1996, Arkady opens the "Royal Hunt", which has become a kind of symbol of post-Soviet traditional Russian cuisine, returning the interest of visitors to it. The restaurant is located in the center of Rublevo-Uspenskoye highway, in the village of Zhukovka, and is known for its impressive entourage of wooden beams, carts and barrels, skins of wolves and bears, noble Russian cuisine and a high level of service. Here you can taste pies stuffed with meat, herring under a "boyar" fur coat or Siberian game dumplings. Over the years, the walls of the institution have repeatedly seen high-ranking guests, including Boris Yeltsin and Jacques Chirac.
Other restaurants of Arkady Novikov, opened in the 90s of the last century
Also in 1996, the first democratic restaurant-tavern "Yolki-Palki" was created, which will later grow into a whole fast food chain. Novikov's restaurants "Yolki-Palki" (there are several of them) are a kind of symbol of Russian national cuisine, focusing on home-cooked meals and organizing high-quality healthy meals. One of the concepts of the institution is the orientation of the menu to the features of some holidays. For example, before Easter, pancakes are offered for Maslenitsa, and during the Olympics - discounts for fans. The Elok-Palok franchise is used in many Russian cities.
Novikov also introduced a fashion for the creation of thematic and nostalgic establishments with the advent of the famous (opening - 1997). It was designed using plots, photographs and frames from the filming of the film of the same name. The popular establishment was built on the site of the former Soviet "Uzbekistan", so the cuisine remained Uzbek, Azerbaijani and Chinese. The hallmark of the "White Sun" is dastarkhan (in oriental style), shish kebabs fried on open coals, as well as traditional Uzbek pilaf.
Novikov restaurants opened in the 2000s
In 2002, the opening of the Biscuit restaurant gave popularity to a new direction in the field of this business, namely the so-called lounge-establishments. This year is also significant in that at that time the Agronom greenhouse facility was organized on Rublevsky Highway with an area of 6 hectares. It is still the main supplier of organic products to Novikov's restaurants, as well as to many other catering establishments in Moscow. In 2004, he launches several retail projects and, in collaboration with businessman Lev Khasis, opens the Russian branch of the French fashion chain of gastronomic boutiques and delicatessens Hediard, organizes the Globus Gourmet premium gastronomy network and opens the Elki-Palki supermarket, which sells semi-finished products and operating in the middle price segment.
Mid-2000s: new trends and new restaurants
On average, Novikov implements several projects per year. In 2005, he launches the second point of "Japan Mama" and "Little Japan", together with the group "Crocus" Shore House, the French restaurant Casual, and also opens five establishments on Novy Arbat: Italian "Porto Cervo", karaoke bar "October and DJ-bar "Black October Bar". In total, the entrepreneur has more than 50 projects, which include, in addition to the above, Novikov's new restaurants. Among them are "Vanilla", "Cheese", Vogue cafe, GQ Bar, China Club, as well as network projects: "Prime Star", "Kish-Mish", "Little Japan" and others. Many of them have become laureates of well-known competitions, their chefs are world-famous, and their dishes are loved by the metropolitan public. Many establishments become truly iconic, for example, Vogue Cafe, GQ Bar or the Cheese restaurant.
Dinner at the Pier
Among the many interesting concepts and ideas, one of the most unique and non-trivial is, perhaps, the idea of creating the "Pier". This is a restaurant on the river bank, where drinks and snacks are served to vacationers on the beach in summer, and in winter, when the pond freezes, guests are given skates if they wish and hot mulled wine is offered after skiing. Novikov's restaurant "Prichal" has a variety of dishes on its menu: from carpaccio and pizza to herring under a fur coat, sushi and rolls. In addition to 50 conceptual establishments and Agronom LLC, Arkady Novikov’s business includes Novikov Catering, which organizes holidays and banquets, NRG product (seafood supply), Mainstreet (real estate) and a network of flower shops "Flower Studio 55".
Novikov Restaurant & Bar, London
In 2012, in connection with the development of business and the expansion of the restaurant chain, not only Novikov's restaurants in Moscow were opened, but also his outlets in London. The first British institution under the Novikov brand was a restaurant located in a prestigious London area and combining Chinese, Japanese and Malaysian dishes, as well as Italian cuisine and a large bar. He was extremely scolded by the liberal newspaper The Guardian for being too bourgeois and, as a result, became famous all over the world and became extremely successful.
In the middle of the summer of 2013, its Russian counterpart Novikov Restaurant & Bar was opened, which is distinguished by pathos and pomposity. After, in 2013, in the same place, in London, Novikov opens the Rextail restaurant. Its main focus and signature dish is top-notch meat steaks, including Irish bull steaks, as well as fish and game dishes. The chef of this restaurant is the Englishman Adrian Martin, whose signature treats are fragrant black cod and roast goat.
Products and cooking technologies in the restaurants of Arkady Novikov. Participation of institutions in international competitions
Novikov Group focuses not only on cooking technologies, but also on the freshness of raw materials and their exceptional quality. As mentioned earlier, vegetable products are supplied to restaurants by the businessman's own enterprise Agronom LLC, and, for example, fish is brought by plane. As for unique cooking technologies, for example, Novikov's Krispy Kreme coffee house has a patented donut production technology and has its own production line located in the cafe. Novikov Group annually presents its culinary positions and individual master classes at the international festival of the best restaurants in the world - Taste. represents the institution Mr. Lee, and the Italian "Cheese" prepares delicious fish and meat dishes.
Restaurant cooks
Among the chefs of the restaurant giant are many talented chefs who have worked all over the world. In the China Club, the kitchen is headed by Andrey Likhachev, whose hits include carpaccio from wild sea bass, baby goat baked in a salt oven, Peking duck, which is considered one of the most "correct" in Moscow. It is worth noting the Pan-Asian cuisine of Novikov Restaurant & Bar performed by chef Sae Yamaoko, specially invited from London.
Restaurant "Cheese" is a famous chef thanks to which the institution is one of the most popular Italian places in Moscow. The restaurant "Nedalniy Vostok" also deserves attention with an open kitchen, where visitors find themselves on the same level with the chefs and watch the preparation of dishes. Unlike other well-known owners of such establishments, Arkady Novikov, whose restaurants do not resemble either the others or each other, cares about the uniqueness of interiors, cuisine, menus and concepts. To date, the businessman has more than 50 successful projects on his account, and in the summer of 2012 the company celebrated its 20th anniversary.
550 R ASSORTED VEGETABLES KIMCHI 550 R BEATED ASIAN CUCUMBERS 650 R MARBLE JERKY 650 R SPRING ROLL WITH VEGETABLES AND MUSHROOMS 650 R CRISPY ZUCCHINI WITH AIOLI SAUCE 650 R EDAMAME WITH SALT 650 R SPICY FRIED EDAMAME 650 R HERRING WITH BOILED POTATOES 690 R SALMON 690 R TOFU IN PEPPER SAUCE 690 R SPRING ROLL WITH DUCK 4PCS 790 R CRISPY SQUID 850 R CRISPY SPICY SHRIMP 890 R SHRIMP IN SWEET AND SOUR SAUCE 890 R THAI SEABASS SNACK 950 Р WASABI SHRIMP 990 Р SALMON AND AVOCADO SNACK WITH GINGER SAUCE. 990 R BEEF TATAKI 1100 R YELLOWTAIL CEVICE 1290 R WILD SEA BASS CARPACCIO 1590 R SCALLOP CARPACCIO WITH TRUFFLE 1690 R OCTOPUS CARPACCIO 2100 R TUNA TARTAR 2100 R TUNA TATAKI 2490 R YELLOWTAIL CARPACCIO WITH TRUFFLE 550 R MARINE SALAD ALGAE 750 R HOME SALAD WITH SOUR CREAM DRESSING 790 R OLIVIER WITH SALMON 850 R SALAD WITH MOZZAREL. AND BAKED VEGETABLES 890 ASIAN GREEN SALAD WITH QUINOA 890 R TOMATO AND EGGLANE SALAD 890 R CAESAR WITH GRILLED CHICKEN AND EGG 950 R CAESAR WITH GRILLED SHRIMP AND EGG 950 R SASHIMI SALAD 120 0 R CRESS SALAD WITH DUCK 1250 R WARM SALAD WITH QUAIL. AND SPINACH 1250 R BURRATA WITH TOMATOES 1390 R ARTICHOKE AND AVOCADO SALAD 1590 R BEEF WITH SAUCE. FROM CILLAND AND CHILE 2100 Р TUNA WITH CILANTROUS AND CHILI SAUCE 2100 Р SALAD WITH TUNA AND SPINACH 2100 Р SALAD WITH CRAB, TOMATOES AND ROUGH 2100 Р SALAD FROM KAMCHAT. CRAB WITH AVOCADO 550 Р OYSTER(1PC) 5900 Р STAGER CAVIAR WITH PANCAKES
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