Steel bar&kitchen

A cocktail bar and cafe serving its own interpretations of the best dishes from urban food markets (not Russian ones).

This cozy spot offers a selection of the best dishes from urban food markets, with a cocktail menu curated by Denis Temnyy and street food from around the world by Yulia Lodygina. Yulia Lodygina, the head chef of Steel, has over 15 years of experience working with restaurants and hotels, creating menus for diverse establishments such as the Pan-Asian restaurant "Bessonitsa," the "Sopka" restaurant (Khabarovsk), the legendary Mr. Help&Friends, and the Stay True Bar. She has also worked in a catering service in Stockholm, at the Stone Bridge hotel restaurant in Montenegro, and at the Gourmet school in Minsk – just a few of her recent successful projects. In addition, Yulia is a consultant on healthy eating and nutrition, studying the connection between emotional state and food choices. She is a frequent guest on various television programs and plans to release a book soon. However, perhaps the most important thing about Yulia is her passion for travel and exploring the world, during which she absorbs the traditions of gastronomy from different cultures. Born in North America, she spent her early childhood in the north of the Soviet Union, her adolescence in Africa, and has lived in Europe and Asia, visiting over three hundred cities. Every new place she lives becomes her true home. Zurich, Rovaniemi, Hong Kong, Minsk, Moscow, and Kuala Lumpur are and will always be her beloved cities. When developing the menu for Steel, Yulia drew on her extensive life and professional experience. The menu, at its launch, leaned towards Middle Eastern and Pan-Asian flavors. In the appetizers section, Yulia offers guests a choice of Malaysian satay skewers with vegetables (150 rubles), shrimp with coconut sauce (320 rubles), squid with yellow curry (230 rubles), fish with citrus chutney and sambal sauce (230 rubles), and more. Spring rolls with shrimp (330 rubles) or baba ghanoush with lavash chips (170 rubles) are also available. From the salads, you can try Lebanese fattoush with vegetables (300 rubles) or a Thai salad with beef and mango sauce (400 rubles). For soup, there's Iranian aash-e-anar, a hearty soup with lamb, lentils, rice, and pomegranate (420 rubles), or Filipino utan soup, a vegetable and egg-based soup where guests can add their own ingredients (200 rubles). For main courses, you can order a beef burger with cheddar, jalapeno, and cilantro (400 rubles), a veggie burger with beans and mushrooms (330 rubles), lamb with vegetables, flatbread, and yogurt (400 rubles), or green curry with a rice waffle and spicy chicken (280 rubles). The chef has paid special attention to the different waffles, which are made with fish and shrimp (350 rubles), spinach and zucchini with cream cheese sauce (250 rubles), or mushrooms with cream sauce and thyme (250 rubles). In the near future, a lunch menu will be launched on weekdays, and the menu will be expanded to include dishes from other regions: Africa, Latin America, and a touch of Europe. The concept of the cocktail menu can be described as "mindful drinks," which is an extension of the broader idea of "mindful consumption" (responsible/conscious consumption). These are light, refreshing cocktails, primarily based on wine, using ingredients made with fresh fruits, berries, herbs, and spices, with low sugar and alcohol content. In addition, the menu features interesting infusions, and guests can order any classic cocktail, which will be prepared with premium alcohol and according to their preferences.