Bok

A meat restaurant specializing in various cuts of meat and other alternative parts of carcasses, aged in a dry-aging chamber with a wall of Himalayan salt. Concept by Arkady Novikov. Moscow. https://novikovgroup.ru/restaurants/bok/ About the Restaurant: Arkady Novikov's new project is located on the site of the former Roni restaurant. The kitchen is headed by Sergey Kondakov (Chips, Tatler Club, "Mario") – the youngest chef in the Novikov Group team. The central element of the project's concept is dishes made from various cuts of meat – veal, pork, or lamb. The menu features ribs – braised, grilled, and baked; a large bone-in steak (tomahawk); a flank steak from the shoulder; a "BOK" salad and soup made with shoulder meat; and dishes designed for sharing. The chef prepares cuts of lamb, beef, goat, or veal in front of the guests, cooking them in an open kitchen and serving them with detailed explanations about the preparation method and the specific characteristics of the meat. In addition to a wide selection of ribs prepared in different ways, the menu also includes dishes made from other cuts – beef tails, tongues, osso buco, liver, pates, and approximately 15 types of dry-aged steaks. The restaurant features a unique meat-aging chamber, the back wall of which is made of pink Himalayan salt. Immediately after slaughter, the beef is placed in a fermentation chamber, where it loses a third of its weight during the 21-day aging process. In return, the meat develops a rich and intense flavor with a nutty undertone and a tender texture. The wine list is curated by Nikifor Averin (Vinoteka TSVETNOY, I like wine). The focus is on New World wines, with a wide selection of red wines that complement the cuisine. Guests can choose popular options like Australian Shiraz or Chablis, or opt for more unusual and unexpected wines, such as Friulano from northern Italy or a gastronomic red from the Loire Valley. The bar offers spiced cocktails, vegetable lemonades, and homemade infusions made with grappa and slivovitz. The restaurant's space is intimate, straightforward, and robust. The original brickwork, arches, and Montier vaults have been carefully preserved and complemented by simple materials – natural wood, black glossy metal, and white plaster. When designing the layout and zoning of the restaurant, architect Anastasia Zemlyanskaya (Erwin, Chefshows by Novikov, Klevo) drew inspiration from Kazimir Malevich's Suprematism, translating the principles from the canvas into a three-dimensional space. This resulted in a cozy and "architectural" interior, rich in details and textures.