Pub no Pub

A trendy pub-not-a-pub offering innovative cuisine, fresh seafood from the display, and a carefully curated selection of beers on tap.

Moscow, 1st Kazachiy Lane, 13

About the Restaurant The new project by Sergey Gaspurov (PRSCCO BAR, PARKA, "Varka," Los Bandidos, Bad Bro Bar, and "Volchya Staya") – PUB NO PUB – is: not a PUB – we're more about the atmosphere than the beer. When you think of a classic pub, you imagine Irish leprechauns, green sofas, and the smell of cigarettes. We, on the other hand, are a new urban hub with a unique design and delicious food. not BEER – because plain beer is no longer interesting to anyone, and good beer is a complex matter. Of course, we have beer on tap, but mostly exclusive and sophisticated varieties – with a wide selection of taps, flavors, and varying levels of foam. Kirill Brusin (PARKA, "Varka," Los Bandidos, Bad Bro Bar, and "Volchya Staya") is responsible for all the beer selections. What do we offer? Carling 3.7%, 500 ml – 300 rubles Weihenstephaner 5.4%, 500 ml – 300 rubles Brewdog Punk IPA, 5.6%, 400 ml – 300 rubles Lindeman’s Kriek 3.5%, 500 ml – 350 rubles Guinness 4.2%, 560 ml – 350 rubles Petrus Aged Red 8.5%, 500 ml – 390 rubles. not FOOD – because this is true gastronomy, perfectly complementing the excellent beer. What else could it be? Chef Sasha Arkhipov (White Rabbit, Twins, AQ Kitchen, 15kitchen+bar) has created a menu that you've probably dreamed of while enjoying a beer your whole life: Smørrebrød with stracciatella, charred avocado, and unagi sauce (340 rubles); Fermented french fries with yogurt and mushroom butter (350 rubles); Brioche with crab, pike roe, carrots, and sour cream (720 rubles); "Hummus-IPA with homemade grilled bread" (330 rubles); "Beer bread and whipped butter" (150 rubles); "Crispy broccoli with a praline made from seeds and chimichurri" (450 rubles); "Stout-tiramisu with a dark beer biscuit and a sauce made from Belgian cocoa and black tea" (380 rubles). To create a great menu for our guests, Sasha started drinking beer and learning about it. So, the food pairings with this beverage have been tested through experience. We've also paid special attention to the seafood display and dishes featuring crab. not A HANGOUT – because the 90s are in the past, and all the hipsters have gone extinct. Our establishment has an alter ego, and once a month, it transforms into the most boisterous, uninhibited, and fun place in the city.

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