Meat restaurants

Each month, the restaurants of Bison chain cook and sell 35,000-37,000 steaks. With such volumes, it is impossible to make bad steaks, as the cooks know what they are doing. The restaurant has one hard rule: if the client dislikes his steak, he can either refuse to pay, or get a new one, done to his taste, but that just does not happen. If the restaurant has no seating available, the guests are offered a free drink at the bar.

The menu is full of classic steaks: Black Angus ribeye, New York, steak from premium beef grain-fed for 150 days. There are some unusual ones as well, such as royal deer ribeye or rare machete and marucho steaks. There are burgers, porterhouse steaks, and beef tenderloin with vegetables and spices as well. Traditional side dishes include baby corn, tomatoes and potatoes. The menu contains wine recommendations for each steak, but the waiter can also help you with this task.
Alexander Zelikov / TASS

This restaurant at the Marriott Royal Aurora hotel is open only in the evenings. The guests of the hotel are not its only visitors, as the place is quite popular with the lovers of meat cuisine. The interior decorations include leather saddles, horsewhips, mallets, photographs from the polo matches, and paintings of horses – the restaurant keeps true to its name. Local dinners are based around steaks – strip steak, ribeye and other classics, which are served with potatoes and rosmary. The meat is accentuated by the salads. The salads' special feature is that the sauces are prepared right in front of the guests, "in real time." The restaurant's famous dessert is the mille-feuille pastry, tender, light and showered with berries.

Alexander Zelikov / TASS
Reserve Russia 2018 LOC is not liable for any reservation services provided by third parties.

Bochka is the restaurant for avid carnivores: steaks, cutlets, meat pies, meat dumplings, pirozhki with meat, cabbage leaf rolls, fried liver, and grilled meat are all part of the menu. The restaurant's principal attraction and tradition of several years are the Friday nights, when at 8:30 p.m. the cooks bring out a whole bullock to cook over spitfire in the center of the room. Other than that, the restaurant's largest dish is the"Butcher's table," which consists of beef filets, lamb ribs, chicken sausages, kebabs, chorizo sausages, BBQ pork ribs, veal tongues, beef ribs, and baked marrowbones with half a dozen sauces — altogether 2,5 kilogrammes of meat, not for the faint of heart. For breakfast, hunter's sausages are served with fried eggs, and ham with eggs Benedict.

Alexander Zelikov / TASS
Reserve Russia 2018 LOC is not liable for any reservation services provided by third parties.

One of Moscow's most popular chain of steakhouses. This restaurant menu includes all the timeless bestsellers: seasoned meat, short loin, T-bone, porterhouse, filet mignon, filet chateau, ribeye, New York steak, beef stroganoff, beef cheeks, and rib brisket. The selection of sauces is also close to perfect: pepper, savoury, mushroom, lingonberry, and tomato. The menu is rather short, but that is compensated by the perfect taste and quality. Side dishes include coleslaw, steak salad, crab meat salad with mango sauce. The GOODMAN burgers are also great: marbled beef steak burger and American.

Alexander Zelikov / TASS
Reserve Russia 2018 LOC is not liable for any reservation services provided by third parties.

This steakhouse's menu includes the generous American steaks and meat dishes: New York steak with caramelized onions and blue cheese rind, beef filets with crab meat, pork BBQ ribs with onion rings, Cowboy steak, and burgers. Every burger is a true work of art. The first one is a steak burger with bacon, cheese, fried onions and mushrooms. The second one is a cheeseburger with grilled pineapple, guacamole and jalapeno. The third one is a blue cheeseburger with bacon and Creole spices. All come with a generous serving of french fries.

All of the cooking equipment, and interior decorations have been brought from the United States of America, so you can experience the traditional American steakhouse atmosphere to the fullest. Sundays in Chicago Prime are for the traditional weekly roast beef, with a side, soup or salad, and a dessert. The most popular soup is the clam chowder, and the most popular salad is Chicago Veg, with Iceberg lettuce, celery, crunchy bacon, and blue cheese.

Alexander Zelikov / TASS

Long bar counters, large screens, tablet menus – everything in this restaurant chain is tailored to noisy get-togethers or bachelors who want to have a good burger in downtown Moscow. The burgers really are quite good, especially the signature black burger with jalapeno and Aioli sauce. There are also sets of several mini-burgers. For large groups, the menu offers meat plates, garlic bread, grilled chicken, pork ribs and appetizer plates (pickled vegetables, cured pork fat/salo, beef tongue and vegetables). The main menu offers hearty and generous portions: risotto with cuttlefish ink and codfish, beef in pepper sauce with Kenyan beans, BBQ oxtails with baby potatoes.

Alexander Zelikov / TASS
Reserve Russia 2018 LOC is not liable for any reservation services provided by third parties.

Not every carnivore will be able to get through the local meat specialties – the menu of this restaurant chain offers everything from 250-gramme filet mignons to half-a-kilo ribeye steaks. XXL ribs are served without any sides: they are more than enough by themselves, and it is best to share them with friends. People like coming here for business lunch specials, as the size of the portions is impressive. Another win-win option is to order beef cheeks or a burger. The double cheeseburger is especially good: there is no excessive setup, just tomatoes, bacon, and jalapeno.

Alexander Zelikov / TASS
Reserve Russia 2018 LOC is not liable for any reservation services provided by third parties.
5642 is actually the height of Europe's highest mountain, Elbrus, which can be found in Russia's Caucasus Mountains. At the restaurant, you will find dishes from different parts of this region. There is a whole section of the menu dedicated to the Adighe cuisine: chicken breasts braised in local bechamel sauce, Kabarda pies with potatoes and spices, stewed chicken meat on bones, veal jerky with nettle aroma, rolls with Kalmyk tea, and veal liver kebabs. There are the popular Caucasian dishes as well: veal in grape leaves, baked eggplant, lamb and rice soup, soup with small dumplings, khachapuri cheese pies, and much more. Finish the dinner off with the herbal teas served with jams made out of cornelian cherries, quince, crab apples, rose petals, and walnuts.
Alexander Zelikov / TASS
Everything in the El Gaucho chain restaurants reminds the visitors of Argentina: almost all of the meat is from Argentina, Malbec wine is Argentinian also, and the whole menu looks like it would satisfy any gaucho. Clearly, meat is the king: steaks from beef filets, asado steaks, Chorizo steaks with layers of fat, beef bread, beef cheeks. All the meat dishes are delicious, but be sure to try the local empanadas with chicken or beef. Side dishes include grilled cheese, corn on the cob, grilled vegetables, and salads, such as El Peskador with scallops, mussels and Argentinian shrimps. Dessert choices include homemade ice cream, Siruvela torte made out of tender meringues and black plums, and handmade chocolate candy.

Reserve Russia 2018 LOC is not liable for any reservation services provided by third parties.
This bar is the younger brother of the global meat restaurant chain, and everything here is more frivolous than in the Beefbar establishments. The chefs have an opportunity to exercise their creative muscles, which is why Black Angus meat is used for cheeseburgers and sandwiches, Peking duck comes with a taco, seafood is used for noodles prepared in the "Cup of Noodles" style, julienne is cooked with crab meat, and house-made weiners are used to make some impressive hot dogs. All of this freethinking coexists with the world's finest marble beef, kobe, which comes straight from Japan. Ingredients are the king here, which means that the restaurant can afford to have a long "Raw" section in its menu: tartare from Black Angus beef, tuna and salmon sashimi, beef carpaccio, and Iberian ham. The desserts are also great: apricot pudding, New York-style cassata, and refreshing red currant sorbet.