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Russian
00:00:01
you are on the channel for restaurant reviews and I’m00:00:04
going to Moscow for bitcoin, many will ask,00:00:07
but how is everything in your St. Petersburg00:00:09
establishment and yes and no, just recently they00:00:12
opened a Moscow branch opposite the00:00:14
Smolenskaya metro station, the very center in the00:00:16
neighboring building white rabbit and behind corner00:00:19
jehan, this is such a strange neighborhood,00:00:22
it’s interesting to know whether the quality00:00:25
and prices are noted from the St. Petersburg version or00:00:27
not, let’s go and I almost forgot, gentlemen,00:00:30
very important news, just recently I00:00:33
talked about the new telegram project of the00:00:35
flower honey, favorable discounts, application,00:00:37
promotions every day, we want to be even more00:00:40
pleasant for you and more useful why we are launching a00:00:42
competition with the main prize viva phones in00:00:46
21 brand new films one00:00:50
of you can get one of you held as always00:00:52
as simple as possible in the description link to00:00:54
this telegram channel your task is to follow the00:00:57
subscribe link click the00:01:00
participate button and wait a couple of days00:01:03
nothing more from you there is no need for00:01:05
luck and success, but here we go vip-file00:01:09
[music]00:01:12
[applause]00:01:13
[music]00:01:22
I am more than satisfied with the interior of the Moscow Vidcon,00:01:24
dark, deep, then on the00:01:26
bounce tree table with several00:01:30
lamps so that the food is beautifully00:01:32
illuminated, there is a lot of space and00:01:35
pleasant, you can see what it is a new establishment00:01:38
but to find the entrance to the middle coin ended up in the00:01:40
Taxim questroom if you mark00:01:42
bitcoin leads you to the side of the building there it is00:01:44
closed you need to go to the main entrance00:01:45
to go up to something floor and there, after a little00:01:48
more walking to the escalators, find that very00:01:51
treasured one, but we are here for me already00:01:54
I like it again and we have a menu in our hands that is00:01:56
also new, also like this, it’s won00:02:00
and the first difference I see is that the prices are00:02:03
higher than in St. Petersburg by about a third, it00:02:07
costs00:02:08
850 instead of 690 which was00:02:12
local sushi in St. Petersburg 1300 and there in my opinion it cost00:02:15
about 900 Well, in general, it’s also a little higher that00:02:18
it’s clear that in Moscow and maybe it’s more expensive for00:02:21
fans to come and buy, but00:02:23
this is a difference for us St. Petersburgers and, as it00:02:25
seems to me, it’s somewhat expanded, but00:02:27
because I don’t remember the bone marrow,00:02:29
maybe it was there, but what’s the growth? didn’t take the00:02:31
soup of the day eat for 400 rubles 200 grams00:02:36
interesting story driver steaks often00:02:38
and [ __ ] into pieces 24 carats00:02:40
seafood on the grill bloggers understand00:02:43
kibum and lamb cutlets00:02:46
Japanese cops fish 100 grams for 700000:02:50
rubles I don’t know how nice it is to pay00:02:52
a lot but we’ll definitely take something00:02:55
delicious wine list by the glass00:02:58
half bottles bottles of white sparkling00:03:01
red but in principle also for those who00:03:04
want to drink here the choice is great strong00:03:08
alcohol whiskey vodka polugar gin in00:03:10
semolina00:03:12
47,740 rubles for 50 milliliters but this is00:03:16
all quite low for Moscow and to00:03:18
surprise Hendrix it costs 50 more, is00:03:22
n’t this a reason to take gin as a00:03:24
digestif,00:03:25
I’ll think about00:03:26
it, Hendrik is always expensive too,00:03:30
but a little lower is usually00:03:33
surprising information, you definitely need to take00:03:36
meat sushi,00:03:37
first of all, compare with St. Petersburg00:03:40
motherhood thread Dubai lightning00:03:41
environments because I already have00:03:43
an understanding in general I want to check your00:03:46
Moscow court of the day you only have on00:03:48
weekdays and on weekdays and the weekend00:03:50
today but like this but00:03:53
only for me or00:03:57
what kind of soup is this secret today00:04:03
how cool that I’m00:04:06
not very good at remembering is there any point in00:04:09
buying meat from a local seafood restaurant00:04:17
competently, but what does pistachio00:04:20
kebab mean from lamb march of lamb pistachio00:04:23
is added all this tupperware00:04:26
grill due to the pistachio it turns out00:04:29
quite the next00:04:33
better while it will be more somewhat tender00:04:36
steam more juicy and00:04:39
nika and but how00:04:43
let’s move on I’ll try you00:04:47
then let’s have pistachio kiba because00:04:49
that we tried all the others and I think00:04:51
that they won’t surprise me very much and let’s just say that00:04:54
today everything is going well for us,00:04:57
heaviness in it,00:05:01
monkey 47 to the guys, that’s it, I want to go00:05:06
again to 5 courses drink 6 beat drink00:05:08
but00:05:10
you come across such hospitable restaurants that00:05:12
78 compliment where there is also a monkey00:05:15
available so again the review will00:05:18
only be cut for half an hour to the maximum but00:05:21
it will be voluminously tasty and satisfying 1 more00:05:26
cycle in general we are waiting for the first course00:05:29
as an aperitif today we have lemonade00:05:31
black currant almonds 990 rubles per00:05:34
liter carafe after yesterday's review00:05:36
the oven where the lemonade in terms of liters00:05:39
would cost 3,300 rubles, this price00:05:42
completely suits me very noticeable00:05:44
intertwined aroma of00:05:46
black currant we call it at its best with00:05:49
its character slight tartness00:05:51
sourness and sweetness almonds are not00:05:56
felt in its pure form as an00:05:58
addition perhaps I would not identify it for sure00:06:01
but I know that he’s there I’m00:06:04
about him in the rice00:06:08
good lemonade reduces the receptor00:06:10
they prepared us for the first course00:06:12
[music]00:06:37
as they say, whoever is happy about the holiday is00:06:40
drunk ahead of time this is local sushi 1300 here’s the00:06:43
author’s presentation we see00:06:46
guacamole a large amount of potato00:06:48
pie cheese meat on rice trays a lot00:06:53
in general00:06:55
beautiful aroma so worth the haze the00:06:58
sticks are not provided with a single fork and00:07:01
by the way I cast almonds in00:07:02
lemonade for lack of spine now I00:07:04
understand that it was in vain because it gives all of itself00:07:07
in the aftertaste pleasant such an00:07:09
almond trail we’re all done there00:07:12
let’s go here00:07:15
it’s really very tasty the food is tastier and00:07:19
cheaper than in Dubai one Wednesday there00:07:21
because it was dry and too much vinegar,00:07:23
but here the balance is here,00:07:27
you can feel the potatoes and guacamole, a very important00:07:30
day, 10 dryers and good meat, I’ll teach you, in00:07:33
fact, it’s00:07:35
definitely worth taking for the first time,00:07:38
why goko-mole feels like an00:07:40
addition green apple to opiskin00:07:42
which is present local sushi00:07:44
bitcoin I so well, plus passed the conditions00:07:48
portable and this is all for the orderly that00:07:51
I have six more dishes or earrings and again00:07:54
that dish that I liked in00:07:55
St. Petersburg salad about that with pepper cucumbers00:07:58
Uzbek tomatoes walnuts pine nuts00:08:01
lemon juice before with chili Turkish00:08:03
spices dressings pouring oil00:08:05
pomegranate mustard sauce00:08:07
850 rubles yes yes and again yes I00:08:11
remember the sensations on the receptors00:08:13
that I got when I tried it00:08:14
that time during the review and after00:08:19
the review more than once more olive oil with a00:08:23
distant gradient playing in the light well,00:08:27
let's get started in the aroma of Uzbek tomatoes00:08:30
in the first place are those same fleshy juicy00:08:34
riper shea and00:08:36
this is a00:08:38
small scene from chili cucumbers tomatoes00:08:42
oils00:08:45
yiri, really this is the feeling that00:08:50
I want to get order a salad, maybe00:08:52
someone will find it spicy, that is, well,00:08:54
two Nikitki yes, I think that after all the00:08:58
salad there will be around March 3, garage 3, but00:09:01
this is very cool, it’s very juicy, well,00:09:05
look, how could it not be00:09:08
tasty? Of course, pine nuts are also00:09:10
in their place and let’s talk about00:09:13
the percentage: 850 rubles is a bit expensive for a00:09:16
vegetable salad, but first of all, a portion00:09:18
in my opinion, 300 grams, if I’m not mistaken, up to00:09:21
300 grams, that is, with this you are already a complete00:09:24
knight, and the quality of the products is of course00:09:26
at the highest level, the only thing is that the plate is00:09:29
hot just from the oven to grab, but that’s00:09:33
what he’s in Moscow and this is our bone00:09:37
marrow appetizer baked marrow bone00:09:40
served with mini thick ones in onion00:09:41
sauce with capers and herbs 750 rubles00:09:45
we already made half and half I00:09:48
asked us to get it ourselves and here it is00:09:51
ready to stick capers00:09:54
onion00:09:55
give me a bone because00:09:59
it’s really great crispy bread the onion00:10:03
feels very decent fatty00:10:07
bone00:10:08
copper savoia note and now all this00:10:11
overflows and turns into a general00:10:13
whirlpool, and now you and I take a fork00:10:16
under it and00:10:20
carefully place it on something like this00:10:26
for your health, gentlemen, the appetizer is00:10:29
quite specific, not for all of us,00:10:31
you understand that you want to try00:10:33
a bone or you know and love and taste00:10:36
then this is your launch I like it00:10:39
I get high even from the fact that it’s just00:10:42
on the menu this position that it’s in the balance of00:10:46
Ravan or the contribution of capers to00:10:48
rumors they’re very important here I’m just00:10:52
saying on the stig if only they’d put it out00:10:55
you know too fatty too00:10:57
simple, but00:10:59
with other gradients it’s good light00:11:02
snack for two three, maybe even four00:11:04
people, in principle, based on human bones00:11:06
and prepare the receptors for meat00:11:09
fatty juicy tasty00:11:12
just this isthmus transit point00:11:14
between loads of main courses00:11:17
go to the section volcano burgers 30000:11:20
grams with pepper burger juicy00:11:23
marbled beef tenderloin fresh00:11:25
tomatoes pickled cucumber spicy00:11:27
sauce and melted cheese h up to00:11:30
1100 for this kind of presentation what is the00:11:33
presentation quite interesting00:11:36
usually the burger is the top one was of course00:11:38
here in the bottom as if everything is00:11:40
concentrated by00:11:42
here it is the cheese I see you00:11:47
most likely don’t have a couple, but in any case, believe me00:11:49
as it is, they gave me gloves, but00:11:53
some for the baby, no, okay, I hope00:11:57
we don’t get dirty for your health, gentlemen,00:12:00
and it’s surprisingly delicious, why is it00:12:03
surprising, now I’ll say that it seems00:12:05
like a lot of buns, a lot of cheese which00:12:08
stretchy lefke will not have room for00:12:11
juiciness for freshness, but no, look at the00:12:15
cheese only on top and the bun turns out like a00:12:18
bowl from not inside and they put a lot of00:12:22
juicy fresh and ripe ingredients and00:12:25
meat, it’s also the lightest, of course it’s00:12:28
a burger only partly because it doesn’t00:12:30
matter when the other the factor of the bun is already00:12:32
carved, but this position is also interesting and00:12:36
I’m bored, and if you don’t want an ordinary00:12:40
simple meat burger, then in this case with00:12:42
tenderloin this00:12:45
soup face burger faces it will suit you very well00:12:49
1100 is worth the money I think00:12:52
that in general yes because again the00:12:55
quality of the ingredients is at a higher level,00:12:57
look at the bun, soft cheese, a lot of00:13:02
tenderloin, well, just also the most tender,00:13:06
again in the vegetable and everything is all there,00:13:09
but at a cool high level a string and00:13:12
as such there is no bottom, one pepper00:13:15
is drawn here too, but these are two different00:13:17
spiciness, that is there was on you 4 Nikita00:13:20
here, well, it happens at the start-up where they don’t00:13:24
reach 1 this dish can be taken as an00:13:26
experiment when you are00:13:28
already tired of ordinary burgers, in principle this is a new00:13:31
word for burgers and definitely valid, but00:13:35
still, if the declared one happens, you need to00:13:37
show it and give people that tag00:13:40
I’ve seen these, I’m ready00:13:42
to bite and you’re waiting for a burning effect, but there’s00:13:46
none, as they say, you need more pepper00:13:48
in both peppers00:13:49
[music]00:14:10
gentlemen, I’m once again convinced that for the sake of00:14:13
steak and for the sake of local sushi, you don’t need to00:14:15
fly a special one, because it’s in Moscow00:14:17
now and in St. Petersburg before you could00:14:19
try something similar and the first piece00:14:23
that they fed me was just00:14:26
phenomenally juicy fatty and00:14:29
seriously usually wish juicy meat and in00:14:31
any case you understand that this is00:14:32
just meat and here and from here there is a lot of00:14:36
juice about the heat of the point average the smallest00:14:40
pieces you look at you need to go to the left and you can00:14:44
actually strain the whole thing into a glass00:14:46
and the salt interaction with the meat draws00:14:49
the liquid out of it,00:14:50
well, let’s try it from the middle like this00:14:57
[music]00:14:58
it turned out to be very winning up to 3,300 but for00:15:02
the presentation for the taste for the juicy for the truth the buzz is like00:15:06
this we’ll get wet again, we’ll show you,00:15:12
well, look, shouldn’t you notice, is00:15:15
n’t this ideal, you’ve got the holes here that00:15:19
you need, just melted, soft, you can’t00:15:23
live, say what your name is, lived for half an hour,00:15:26
no, there’s00:15:29
everything as elegantly and as00:15:32
delicately as possible, in fact, I don’t know what else00:15:35
tell me if someone needs to say gormer here,00:15:37
most likely there is no pepper sauce, I think00:15:40
that it will interfere because00:15:42
everything here is so verified and so close to the ideal,00:15:47
life is easy to wash down, you don’t want00:15:51
that very necessary mono taste of meat, you00:15:55
don’t need to interrupt with anything,00:15:59
they ordered it and the children maybe even for two00:16:02
and that’s the case when the addition will only00:16:06
get in the way, but maybe not the variety, but the00:16:08
basic version is something with something00:16:12
in general, something and everything else, the meat00:16:16
feels like we’ve reached the kebab section,00:16:18
it’s pistachio lamb kebab 1100 for00:16:22
800 grams here ikebad crushed00:16:24
pistachios grilled vegetables00:16:26
lavash and where in general it looks nice you00:16:29
will start who the prices are higher above the00:16:31
speech in the sight it’s true but they are not00:16:34
higher than the Moscow average and absolute00:16:37
breath a similar kebab not a meter costs00:16:40
1200 but here 1100 such a story oh,00:16:45
too, how is it the00:16:47
most tender with pistachios for the first time,00:16:50
usually either urfo or given on the table,00:16:53
but still you need to try to somehow00:16:55
get out of your comfort zone, the price is the00:16:57
same, well, look at the00:17:02
beauty of the lamb but without a dime it’s00:17:06
interesting that the nut is just you, but still,00:17:10
I understand that a classic is a classic,00:17:12
take it, we’ll00:17:14
build it00:17:16
and you’ll be wrong, but the Dana Torah is gorgeous, but00:17:19
still there’s a burning sensation there,00:17:22
so this is not a good option for everyone, and00:17:24
again, for an alternative, that is, you’ve00:17:26
already tried it there and this formula is00:17:29
something else, these are a little surprised that one of those00:17:32
basic ones will burn out the nose of the addition of years and this is00:17:35
your option here, essentially the opposite00:17:38
story, if in the stack there was nothing that00:17:40
stopped us from them and they tried it in its pure form,00:17:42
then there is just a very strong00:17:45
the addition in the form of nuts to the meat is00:17:48
of high quality and tasty and feels00:17:50
good, but you will always be00:17:53
forgiven by the nut and pistachio on every bite, it is also00:17:56
quite bright, so00:17:59
even though you were ready, people still missed on this for the00:18:02
first time today, that00:18:05
is, I can say that I00:18:06
’ll like it better, but in any case, I got my experience,00:18:09
told you, or do you recognize these00:18:11
cases, you can order which dish is not00:18:13
bad, to put it mildly, not bad,00:18:15
inexpensive for Moscow, especially, but00:18:18
Stashko’s confuses me and I can justify it to you00:18:21
now, but I00:18:23
would have eaten it long ago for a relative, but let’s00:18:26
do it before the review, we have a tomato like00:18:29
this,00:18:34
juicy, but you know what’s missing, now I00:18:36
’ll show you, there’s not enough spoon of salt like this, and00:18:41
now it’s a completely different matter for your00:18:45
health and gentlemen,00:18:47
let’s make an impromptu00:18:50
shawarma, meat,00:18:52
onion, more onion, that’s all, wrap the pita bread00:18:56
and send it out00:18:59
by the way, this is a very good00:19:03
experiment00:19:04
[music] this is00:19:14
where there should be a lot of pistachios this is00:19:17
Turkish baklava with ice cream 1100 this is the00:19:21
serving this is of course the smell is00:19:25
indescribable that is, you need to00:19:27
try the Turkish vanilla ice cream00:19:30
it’s all in honey and pistachios how many00:19:33
look here it is it will turn red00:19:36
very, very appropriately,00:19:38
it’s just very tasty, I tried00:19:41
medka and not and breath and many other places and00:19:43
this is the truth of the classic Turkish dessert,00:19:46
cool, verified sweet as it should00:19:50
be, you can actually expand it, divide it00:19:54
into two safely, that is, after you are tightly with00:19:56
you again lunch appetizers salads with00:20:00
stands it will go as the main00:20:04
element at the end of the meal at the level of really00:20:08
tasty and no gold is needed this is00:20:10
like carrion in the basic version and you00:20:13
need to eat gold I00:20:16
think the last century before you can00:20:18
show off but not in our case00:20:21
that dish which is tastier and made very00:20:24
close to the catalogs, and maybe even it, well, here00:20:27
we are, here we are, waiting for that00:20:29
same digestif monkey 47, which is adequate00:20:34
for restaurants at a price of00:20:36
50 milliliters in a glass like this,00:20:39
at first the aroma is naturally00:20:42
juniper citrus, its note is light,00:20:45
generally the lightest00:20:47
aroma of cucumber,00:20:51
well and let's try it in its pure form00:20:54
so that the receptors get ready00:20:57
to get acquainted for your health, gentlemen,00:21:00
yes, the00:21:02
taste of the cucumber is better revealed under00:21:07
it, always Monica 47 I advise you to drink it in its00:21:11
pure form at the beginning, then of course it’s00:21:13
like a thief, we need a couple of ice cubes for 100:21:17
and 2 of00:21:20
course a couple of layers sikov cucumber and00:21:24
tonic with a basic taste one to one00:21:30
like this and lemon you can take line00:21:34
as an00:21:36
additional00:21:38
taste00:21:39
a few pi to remove excess00:21:43
astringency and the aroma opens and00:21:47
then everything00:21:49
moves echoes plays with each00:21:52
other00:21:53
for your health my gentlemen gentlemen00:21:57
Haifa00:22:02
yes yes here it is00:22:05
I really want to relax,00:22:08
lean back, look out the window, maybe at00:22:12
people, if it’s also interesting, and00:22:15
drink your fry 4700:22:18
by right, if desired, and if possible,00:22:22
it’s time to remind about the competition via the00:22:25
link in the description, telegram channel with00:22:27
discounts, back honey and there’s a draw,00:22:29
phone numbers or at 21 the new guy is still in00:22:33
the film, only one of you will be yours, I00:22:36
remind you of the simplest00:22:39
subscribe button to participate, press and00:22:42
wait for a few days and we are waiting for the bill, I00:22:45
hope you shoot for a couple more minutes, although you00:22:48
can do the 5th action because I have00:22:51
another punishment for him and we Today we ate00:22:55
because we have full rights with a sensor there on the00:22:57
body and on his stomach00:23:01
11600 70 rubles, that is, just like yesterday00:23:05
in the ovens, special love of course, this is00:23:07
local sushi salad about that and now it00:23:11
costs Dallas, that is, I have not tried such a steak00:23:14
even in my thirst for blood you need to00:23:18
disperse again, just take Dallas00:23:20
because so far the ones here are winning over00:23:24
everyone lately for sure, well, you00:23:27
saw it yourself, remember00:23:30
it’s cool and I can really recommend this establishment to00:23:34
everyone who wants good meat00:23:37
and good service, I usually00:23:39
recommend bitcoin in St. Petersburg, but if you00:23:42
didn’t go to Moscow, you want00:23:44
a bowl and even with elements of the show, then no00:23:48
coin Moscow is your option,00:23:51
of course not everything was pleasant today, in any00:23:53
case, ratings and in the end I have a second00:23:56
channel on the link description00:23:58
we pay by card we leave sinless00:24:01
members in the amount of 20 percent official in00:24:03
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[music]Description:
Розыгрыш крутого смартфона: https://t.me/skidkomet/36 Все меню и оценки блюдам: https://t.me/foodblogger/1649 Мой хот-дог в заведении Славного Друже: https://t.me/nagradazaedu/1136 Рецепт чебуреков с мясом: https://t.me/topretsept/506 Моя система оценки блюд: https://t.me/foodblogger/1525 Моя коллекция часов: https://t.me/foodblogger/1485 По рекламе писать: [email protected] По личным вопросам: [email protected] Основной канал - https://www.youtube.com/maxmakesvideo Инстаграм - https://www.facebook.com/unsupportedbrowser Тик-ток - https://www.tiktok.com/@max_brandt Тайм-коды: 00:00 - Вступление 00:28 - Розыгрыш крутого смартфона 01:09 - Интерьер 01:23 - Первое впечатление и меню 03:35 - Заказ 05:04 - Второе впечатление 05:28 - Аперитив 06:12 - Горячая закуска 07:53 - Салат 09:36 - Другая закуска 11:18 - Вулкан 13:49 - Главное блюдо 16:17 - Горячее блюдо 19:04 - Десерт 20:27 - Дижестив 22:52 - Счет и итоги Всем фуд-привет, меня зовут Макс Брандт и я фудблогер. На этом канале я выпускаю фуд-шоу, обзоры ресторанов и кафе. Запасайтесь едой, приятного просмотра и аппетита.
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