On Trekhgorka, i.e.not far from the former Trekhgornaya manufactory, in the immediate vicinity of the Fyodor Bondarchuk film studio, a relatively new drinking and entertainment establishment, Dyuran Bar (Moscow), was launched in full force. Its creator was the famous Russian restaurateur Ilya Esterov. The institution is quite worthy to become one of the most popular and attractive to the public nightclubs of the capital.
"Durand Bar" (Moscow) is located in a buildinghidden in the somewhat tangled maze of the red-brick buildings of the famous Trekhgorka. Nevertheless, the institution, not without reason, claims to be one of the most attractive places for the night public in the capital.
The name of the bar owes its appearance to the localstylistic idol - Duran Duran, a popular band whose concerts are reminiscent of the romance of the 80s. The team is known for having once been named by its beloved legendary lady Dee. At first, creating “Durand Bar” (Moscow), its creators planned to organize the work of the kitchen, basing on the principle of selection of dishes that Simon Le Bon and his fellow artists used to eat on tours in various restaurants of the world. For this they were going to carefully study the menu of these institutions. But for various reasons, this idea had to be abandoned.
"Durant Bar", Moscow (photo report on the workpresented in the article) invented by restaurateur Ilya Esterov, together with partners who are fundamentally avoiding media fame. They decided to combine modern industrial aesthetics, high-quality cuisine and their admiration for the great Duran Duran art in one place. Pavel Pichugin was also included in the project team, a club audience well known as “Pasha Feiskontrol”. His responsibility in the restaurant is to work with VIP-public and other guests. In addition, he acts as a managing partner in the project.
Management in Duran Bar, according to IlyaEsterov, made in an interview, was organized very seriously. Responsibilities are provided for: the general director, who controls the administrative work, is responsible for concluding contracts with suppliers, and financial matters; manager of the restaurant engaged in staff and management issues. Everyone is assigned his case, for which he is responsible. The Esterov restaurant owner is a consultant, inspiration, and decision maker on all significant issues related to the institution's activities. In addition, he organizes concerts and sponsorship events that attract new guests and the press to the restaurant.
The presence of an urban interior, magnificentThe view of the promenade, the excellent veranda is the most obvious reason to visit the Duran Bar. The interior of the Duran Bar, Moscow (photo presents the design of its interior decoration), was designed by designer Maria Zhukova, who is also the author of the design for Soroki, Bad Boy Bar, Food Embassy, etc. She added a kind of London gloss to the atmosphere of a traditional Moscow loft reminiscent of some old, painfully familiar music video.
In the former workshop a fireplace was built (active)A trendy open kitchen is located opposite a Victorian style bar. The presence of a terrace with a stunning view of the Moscow River and the Stalinist skyscraper (Hotel "Ukraine"), the successfully transformed industrial design of the premises attracts all new guests to the bar.
The main role in the project, of course, is the menufrom chef Nikolai Bakunov. The head of the kitchen in such an institution as "Durand Bar" (Moscow) is known for his work at Letto Club, "Balcony", "Antresoli" and the floating restaurant Montana.
Local dishes (carpaccio soup, dessert with cream fromsoap root, zebu antelope with baked avocados and another three dozen other positions) visitors call impeccable in content and impressive in shape. The menu includes, for example, the section “Russian fish delicacies”: except for crab claws, worth 785 rubles. per 100 g, here are pyzhyan, cooked in jelly (price: 700 rubles), smoked ide (price: 700 rubles), as well as canned food collected by the chef across the country. The dishes here are not the simplest: lamb cutlets (chopped) are enclosed in a sphere made from crisp dough (price: 528 rubles), octopus (Sea of Okhotsk) is cooked like tobacco chicken (price: 1190 rubles), ole-ole pasta is garnished with vodka aspic (price: 777 rub.). And the hump of the zebu antelope (price: 1518 rubles), according to reviews, is worthy of the glory of the main culinary wonders of the capital.
Cocktails at the bar area team that consists of barista and bartenders of the highest level. The bartenders of “Durand Bar” are actively promoting the idea of using only personally prepared blanks, combining the natural tastes of other products with alcohol.
In the preparation of drinks by expertsthey use their many years of experience, as well as the most current global trends. Inspired and passionately, they create not just popular drinks, but truly the mood of the guests in the glass. A professional bartender should, like a good friend, understand the mood of each guest, said the bartender and one of the founders of the bartenders group, Arthur Shusteriovas, in order to be able to correctly draw up a recipe for the evening or pick up a drink on the occasion.
DC Chef Bartender Andrei Zasavnyuk herePrepare drinks in a nice classic style. "Durand Bar" (Moscow) - an institution where shots sell at least 3 pieces. The cost of all cocktails: 550 rubles., Large mix drinks: 700 rubles.
По отзывам посетителей, концепт-шеф «Дюран Бара» preparing the best borscht in the capital. In addition, according to the guests, they expressed in the reviews, he has an excellent sense of humor. Not pursuing the goal of creating an oasis of Russian cuisine in the club, from time to time Nikolay Bakunov still gives guests the opportunity to enjoy dishes kept in fashion trends. Either canned northern fish is served with onions and croutons directly in cans, then vodka asparagus is offered to pasta with duck and vegetables, and black “pearls” made from yogurt are served to starlet. In other institutions, for the “ennoblement” of Russian dishes, chefs use elements of European cuisine, in “Durand” everything is the opposite.
According to numerous reviews, the food in the club is basedon deep traditional Russian (habitual for Russian people) taste combinations. For example, borsch, recognized as the best in the city, is cooked for about 4-6 hours here, all this time vegetable roasting is stewed on the fire, in accordance with all the rules, as a result of which its taste begins to resemble prunes, and borsch becomes just velvety (the cost of : 690 rubles.). Would you like an octopus? To him relies potato tartare (cost of a serving: 1,190 rubles). Do you want a roast beef salad? Beet cream is added to it (price: 691 rub.).
The local chef is convinced that foreigners are notgiven to comprehend, and even more repeat the Russian cuisine. Despite his Slavophile views, Nikolai Bakunin does not ignore the gastronomic research of his European colleagues. Visitors admire its versions of international dishes. So, meat dumplings in “Durand” are decorated like a meat ball, and dumplings with a filling made of baked vegetables are served under the eggplant dome (cost: 690 rubles). English lamb cutlets are served in a crispy pastry area (cost of a dish: 528 rubles), and beef stroganoff is a tenderloin with caviar from pickled cucumber and mushroom foam (costs 1,300 rubles).
Moreover, Bakunin proclaims the principle to all:the food should be so simple that a simple linear cook can reproduce it without distortion. As the only confirmation of this postulate, perhaps, we can name only a collection of wonderful canned fish, worth 700–1500 rubles, which are served, as has been said, directly in cans. The guests of the restaurant in their reviews share unforgettable impressions, which remain from acquaintance with the taste of boiled livers and pyzhyana in jelly. All other dishes look so interesting that guests come back here again and again.
The dessert part of the menu is also replete with ideas. Here are some of them:
"Durand Bar" (Moscow) reviews are called at this time a very shocking institution.
The main criterion for the success of a commercial projectis, of course, profit. But for such an institution as a bar, it is equally important how exactly this money was received. It is very important that the guests of “Durant Bar” spend them here not because they are friends of any of the co-owners, or, for example, for the sake of fashion, but because here they feel good.
Sometimes guests look at their watches and wonder.that it was already 6 am, and they were sure that it was now only 2 am. This is success, says Ilya Esterov. Success is when your guests have so much good with you that time flies by. And this is just as important as money.
Equally important is the number of guests.It is pleasant for the restaurant owner to come to his place in the evening and hear from the hostess that there is no table for him, all the seats are occupied. The peculiarity of “Durant Bar” is that it is agreed between the co-owners as the absence of any deposits or special discounts, and “their” tables. If someone from the owners of the institution reserves a table or orders something, he can do it as an ordinary guest, paying his bill in full. Owners do not enjoy any privileges. They have a discount of only 10%, like the regular guests of the restaurant.
The restaurant is open:
The features of the institution include the presencecocktail card. Of the entertainment provided by Dj. The size of the average bill: 2000 rubles. The kitchen is represented by dishes: Russian, European, copyrighted. Services provided by the guests of Durant Bar (Moscow): delivery, free booking of tables.
Durant Bar (Moscow) is quite popular among residents and guests of the capital. Facility's address: Rochdelskaya street, 15, building number 19, 20. The restaurant is located in Presnensky district (CO).
The issue of potential guests is relevant.Institutions "Durant Bar" (Moscow): "How to get there?" Institutions recommended to future visitors are landmarks: the nearest metro stations Krasnopresnenskaya and Vystavochnaya.
Those who get to the restaurant on foot shouldafter exiting the metro, keep to the right, then go along the underground pedestrian crossing to the other side of Zvenigorodskoye highway. Turn left at the junction. On the street, turn left again. Having passed 750 meters, it is necessary to cross Rochdelskaya street. After another 30 meters should turn left, after the barrier to go through a closed area. After about 100 meters, turning to the right, you can see the sign of the Durant Bar.
Those planning to travel by carrecommend to clarify the details of the entrance to the bar, directly phoned to the administrator by phone, which can be found on the site of the institution. In addition, you should make sure that parking is available.
Guests consider the club one of the most trendy places in the night capital. They note the excellent atmosphere, great sound, professionalism of the bartenders and chefs. The establishment is highly recommended to visit.
