SINGLE

A democratic wine bar and wine shop with parties, comfort food, and self-service wine.

With over 30 wines available by the glass, which customers can pour themselves using an enomatic system, comfort food with a unique twist, and lively parties – enthusiasts from St. Petersburg and Samara have opened a democratic wine bar and wine shop called SINGLE in the Arbat district. The approach to wine at SINGLE is special and, in a certain sense, independent. The wine cabinets offer a tempting selection of classics and modern trends: biodynamic, natural, and orange wines. There are approximately 150 different wines available, priced like items in a retail store. The selection is curated by true wine lovers – the head sommelier of SINGLE, a member of the Russian Association of Sommeliers, a teacher at the "League of Sommeliers" school, and the author of wine lists that received the "Best Original List" award from RWA in 2018 and 2019: Dmitry Kizeev and the founder of the project, Anna Zhurkina. Wine is served by the glass. Over 30 wines are available through the enomatic system. Customers can use this amazing system independently: simply top up the balance on your card (provided by the waiters) and treat yourself to 50, 100, or 150 ml of enjoyment. Prices per glass range from 175 to 550 rubles. Bottles are also available, for example, to celebrate a pleasant acquaintance, a first date, or a moment of zen on the summer terrace of SINGLE. There are also wine sets available: for meat dishes, for beginners, or for a lively party with friends. You can also get into the right mood with a cocktail in hand. The cocktail menu is great because it features both popular mixes and surprisingly new flavors. The comfort food menu, created based on the principles of food pairing, is the creation of Nikita Nozhkin. This young and talented chef, a student of Adrian Ketglas (one Michelin star), previously worked at Grand Cru (St. Petersburg) and headed the kitchen at Simple Wine & Bar (Moscow). At SINGLE, he surprises with his original interpretations of familiar dishes. The chef serves northern cod with a curry and coconut mousse, commander squid with Indian rice and spiced yogurt, and filet mignon with smoked beetroot: this combination evokes memories of cozy evenings by the fire. Each dish consists of no more than four ingredients, uses high-quality seasonal products, and features the chef's unique touch.