Features of modern restaurant criticism
The life of a restaurateur and a chef is unthinkable without criticism. The plot of the relationship between these three is at the heart of almost every film about restaurants:…

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Why shouldn't a restaurant dance to your tune?
For example, there are restaurants that clearly warn that with small children they don’t go to our restaurant or, if they do, then their parents themselves monitor them and their…

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Restaurants, coffee houses, kitchen shops and more: How restaurant business has developed in the Russian Empire
Today, restaurants and cafes in the Russian open spaces are a common occurrence. You can find gourmet establishments for those who want a quick bite to eat, for romantic dates…

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different regions

Restaurant Tilda

November is a transitional period of adaptation to subzero temperatures: you can no longer walk with the thought: “Now something will come across along the way.” The time has come for clear routes and pre-verified locations.

We pass American fast food, then – Soviet fast food – cheburechnaya exists in the center of the capital much longer than ours. We turn into Sytinsky Lane, then left – we are there. Unremarkable entrance group, steps to the restaurant, at the entrance – a perch for smokers.

Restaurant Tilda
Subdued light, intimate darkness and the size of the institution itself. On the right hand – two rods that simulate a wardrobe. We determine the outerwear on the hanger. The whole hall is in full view, it is impossible to go unnoticed. A flew up waiter escorts us to the central table. A room for fifty people from strength. Forward along the podium – at the level of the front door – past two designed for two high tables and a wine cabinet. The main landing is three steps lower. Continue reading

How to develop your gastronomic taste?

Restaurant professionals often complain that the recent past of our country adversely affected the taste preferences of Russians. Soviet cuisine can be safely called a black gastronomic stain, even despite the fact that it brought to everyday life recipes for now such popular dishes as a Kiev patty, beef stroganoff, Leningrad pickle and many others. The creation of such a cuisine was triggered by the policy of slogans from the series “Public catering to the masses”, the post-war economic crisis and for a number of other reasons. But it was not always like that. Russia, at the crossroads of the continents, for centuries absorbed the food culture of its neighbors and enemies: the French, Nords, Asians. But because of the Soviet sausage and canning tinsel, it is sometimes very difficult for restaurant guests to switch to something “less understandable”, because the canceled “taste of childhood” has not been canceled.

The same French have their own gastronomic features. Firstly, the lexical vocabulary of gastronomy in their language tends to infinity, trying to convey all the shades of taste as accurately as possible with words. Secondly, food is not just eating, it is a whole philosophy called savoirvivre (translated from French, “know how to live”), which regularly appears on the pages of the media in a rather voluminous column of the same name. Continue reading

Hey man! Or why do waiters work poorly?

Satisfied and displeased waiter
The waiter should be a hospitable person by nature. Which is important for everyone around you to feel good. And he will do everything possible for this and from this he will “bliss”. This is the right waiter. He loves his work, loves his guests.

But while in our country, everything is not quite so. They come to waiters because it is quick money, a flexible schedule, you do not need to have any education and you can start working tomorrow. And almost everyone sees this post as temporary. While they are waiting for normal work, while they are studying, and so on. Therefore, such waiters often work without desire, without thinking about the future and without understanding what and why he is doing, right or wrong. Only a few realize the importance of work and want to stay in the restaurant business.

Is the waiter a job for the young? Continue reading

How do restaurants save on guests, and why is it not always bad?
We open a family restaurant - how much will it cost? Remember the moment in the movie "What Men Talk About" when one of the characters talks about visiting a…

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Empire of Kike Dacosta. Haute cuisine
You will probably say that you don’t have to be a great mind to write notes to write about a cook whose only restaurant on the Costa Blanca has the…

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Best restaurants in Cologne
You can easily find typical sausage and sauerkraut in Cologne, the city has long expanded its culinary repertoire outside the German stereotype, having mastered international cuisine. Michelin stars now adorn…

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How KFC founder Colonel Sanders fulfilled Ostap Bender's dream of white pants
It is believed that the most fruitful period of human destiny is youth. It is at this time that people find their calling, open companies and write their first books.…

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