This week’s dinner was at the newest restaurant in our neighborhood. We were very happy to see this open up on the previous location for Mahila and Contigo before that. Cocktails were very tasty utilizing vodka infusions. We, of course, went for the caviar service with imported Russian caviar paired with the horseradish infused vodka. The presentation was very nice. The caviar was fine, although less refined than many is the golden Osetra we’ve had (I.e. Regiis ova, Petrossian, Tsar Nicolina).

The khachapuri with the cheese and egg was very enjoyable. The duck liver dish was decent. The einkorn pelmeni with the dumplings was nice although the dumplings were a bit doughy. For the main courses, we had the stroganoff, which was mushroom and a play on beef stroganoff, and the (wagyu) beef and cabbage course which went together well. The stroganoff could have used a bit more salt. The wagyu was presumably the breed and American origin…. Not particularly fatty, but very evenly cooked (I asked if it was sous vide, but the server never came back with an answer).

Desserts were fine…the almond cake was a bit dry for my taste and the gelle was different, but not spectacular. Wines had a Georgian offering for each type which we tried. Service was ok, but uneven at times (this was only their second week open). We enjoyed the meal and are hopeful that the restaurant will appeal both to the Russian traditionalists as well as foodies.