Sangre Fresca

Sangre Fresca: A New Culinary Experience on Patriarch's Ponds, Brought to You by Glen Ballis and El Copitas Bar

The name "Sangre Fresca," meaning "fresh blood," is more than just a catchy phrase; it reflects the restaurant's commitment to bringing a new energy to Moscow's culinary scene. It's a blend of rebellious bar traditions, vibrant Mexican flavors, and a touch of European elegance that Moscow's discerning diners appreciate.

The restaurant's design, created by Arch(e)type, seamlessly blends European sophistication with the vibrancy of Mexico. The space features a mix of dark, rustic furniture and powder-colored marble, concrete floors and natural-shaped lighting fixtures, fans, and a delicate installation of matte glass tubes. The restaurant has two dining areas: a lively and bustling main room, and a more intimate and refined space perfect for sharing secrets over a glass of mezcal.

Chef Marco Antonio Ferreira (La Virgen), a native of Los Angeles, brings his Mexican heritage to the menu, which features familiar dishes with a unique twist. It's not traditional Mexican cuisine, but rather a comforting and flavorful experience with ethnic influences. The menu is divided into five sections: raw dishes, appetizers, tacos, grilled items, and desserts.

The menu features a mix of familiar Spanish words and locally sourced ingredients. For example, the duck tacos with avocado salsa and red bean puree (690 rubles) are a hearty and flavorful option. The chorizo sausage (590 rubles) is used in a creamy sauce served with mussels and baby potatoes, a surf & turf dish that's sure to be a summer favorite. The quesadilla (690 rubles) features truffle ricotta and sautéed oyster mushrooms, while the burrito (890 rubles) is filled with crab, pico de gallo, and aioli. Of course, no Mexican restaurant would be complete without guacamole (650 rubles), which is made with diced tomatoes and pico de gallo and served with traditional tostadas.

From the grill, the roasted chicken (1100 rubles) served with polenta is a generous portion, and the sea bass (1280 rubles) with tomatillo, lime, and herbs is a vibrant and flavorful dish. The octopus (1950 rubles), a popular dish among Moscow's diners, is served with a Mexican-inspired crispy rice dish with corn and salsa.

The dessert menu includes churros (390 rubles), which resemble a familiar layered pastry and are served with vanilla ice cream and chocolate sauce. The mezcal-infused babka (450 rubles) is served with whipped cream and berries, which help to balance the sweetness of the cake.

The bar program is overseen by Artem Peruk, Nikolai Kiselev, and Igor Zernov. This is the first Moscow location for the St. Petersburg-based El Copitas Bar, and it promises to be a haven for hospitality and the unique atmosphere that guests have come to expect from the Northern capital. In addition to tequila and mezcal, the bar menu features the Verde Gimlet (750 rubles), a signature cocktail made with gin, habanero cordial, and cilantro. The Paloma, a grapefruit soda cocktail, is available in both alcoholic (750 rubles) and non-alcoholic (450 rubles) versions. The Margarita Maid (750 rubles) combines the flavors of a Margarita and a Mojito, and the bar also offers a twist on Ernest Hemingway's favorite cocktail, the Avocado Daiquiri (880 rubles).

The wine list features 90 selections, with a focus on biodynamic, organic, and New World wines. A special emphasis has been placed on sparkling and rosé wines, which are considered the perfect accompaniment to Mexican cuisine.