Goryacho

A grill bar featuring a unique grill-smoker-smoking oven and dishes prepared using a proprietary technology. Initially created as a food truck, the project quickly gained popularity, primarily due to the unique smoking technology used to prepare the dishes. This technology is so specialized that it's virtually impossible to replicate, not only at home but also in the kitchen of any restaurant, unless they have equipment produced by "Goryacho." The "Goryacho" smoker, in a broad sense, is a complex piece of thermal equipment that combines the functions of a grill, smoker, and smoking oven. Today, 30 food service establishments in 18 cities across Russia use their smokers, including Nizhny Novgorod, Sevastopol, Krasnodar, Saransk, Chelyabinsk, Novosibirsk, Komsomolsk-on-Amur, Kronstadt, Vladimir, Kstovo, Nizhny Tagil, Yekaterinburg, Saratov, Moscow, and St. Petersburg. "Goryacho" has earned a reputation as pioneers of street food in Nizhny Novgorod. Their signature product, smoked ribs, are known for their glossy glaze and intense aroma, and are cooked, like other dishes, exclusively on oak wood from the village of Novolikieevo, which gives the food a unique flavor. In addition to the smoked ribs, the grill bar also offers dry-aged steaks, produced using the Dry Age technology. The high-quality meat undergoes all stages of maturation in a specialized chamber in an automated process, ensuring a consistent and high-quality product. For other restaurants in Nizhny Novgorod, "Goryacho" produces pastrami using a rare blend of spices, which is also available for purchase at the grill bar. They also use a special salt, produced in-house, in the preparation of their dishes. Always transparent with their audience, the chefs at the establishment cook in an open kitchen, fostering a dialogue between the chef and the customer. Some describe the "Goryacho" approach as "personalized service," but the team prefers "personal responsibility": they take full responsibility for what is served to the guests, and they are not afraid of that because they are accustomed to cooking for others as if they were cooking for themselves, and even better.