The 10 Best Steakhouses in Moscow

A contender for the title of the best steakhouse in Moscow, the Steak's restaurant has a wonderful view of the aquarium-pool, which opens from any table on the 1st and 2nd floors. I want to take pictures on every corner, the interior is so atmospheric and unusual here. The kitchen only enhances the first pleasant impression. The menu is a mix of Italian and American cuisine, so the place's regulars are connoisseurs of both steaks and "Caesar" and warm salad with arugula and tomatoes. The meat fully justifies the expectations even of the fussy - the cooks fry it perfectly. "Nemyaso" also know how to cook, which is rare for steakhouses. Desserts are especially appreciated. The restaurant also took care of the beautiful presentation of dishes and such important details as the convenience of parking, and considerable, up to 50%, discounts at lunchtime. The only thing that not everyone likes is the twilight in the rooms.

If you want meat and the first, and the second, then you are in the “No Fish” steakhouse. Everything here is without frills - only fresh meat and homemade bread. There is everything to prepare these dishes necessary: ​​open kitchen and own bakery, where each order bake baguettes. Here, on an American charcoal grill, they cook about 15 varieties of steaks. In the reviews, visitors note a rich wine list, consisting of 70 positions and signature cocktails. For cooking fresh and high-quality meat from the Russian company Miratorg is used. The interior of the best steakhouse is thought out to the smallest detail - here every corner is decorated with taste. In the summer, you can enjoy steaks on the open veranda, furnished with wicker furniture. The steakhouse has several plasma screens, usually significant football matches are broadcast here. Visitors are satisfied with the service - the waiters do not offer too much, orders bring quickly and give everything left to the client, having previously collected in containers.

The chic Turkish restaurant is richly furnished and hospitable. The interior is dominated by natural materials - red brick, wood, leather, copper. The main accent is the panoramic windows overlooking the Shevchenko embankment. Restaurant cuisine beckons with a generous variety typical of the East. The Istanbul chef has developed a menu with 15 types of steaks and complemented it with salads, appetizers and side dishes from national and world cuisine. A unique option in the preparation of meat is its multi-day ripening in a special salt room. It is transparent, located at the very entrance, so that guests watch a whole dance of beef carcasses and can immediately point out the cut they like to the warning waiter. This is convenient, since all the staff is discharged from Turkey and communicates with visitors exclusively in English. Ripe beef gets a concentrated taste, so appreciated by gourmets.

Meat hedonists in "Meat" rest their body and soul: everything here is dedicated to the idea of ​​a beautiful life. It is a pleasure to be in any of the 5 respectable rooms with leather armchairs, oak tables and vintage decor. With the same pleasure, you can sit on the panoramic winter or open summer veranda. The specificity of the place is very clearly reflected in its name - the meat is prepared in any interpretation, the chefs know their business thoroughly. A special pride is the breadth of choice of meat cuts. There are 8 types of one ribeye on the menu. They differ in origin, fattening and breed (although Black Angus still prevails). The waiters are well versed in the intricacies of the steak culture and help you navigate the assortment. The prices are non-budget, the audience is appropriate - businessmen, celebrities, top managers. But even they, sometimes, have to wait for their order, because the institution is popular.

Free children's menu on weekends, ‒20% for birthdays, a double steak or beer as a gift, ‒30% for takeaway meals - this is not an exhaustive list of promotions that the Black Angus restaurant generously arranges on an ongoing basis. It should be noted that the prices here are already quite affordable. An exception is a steak from Japanese delicacy Wagyu beef for 12,000 rubles. Thanks to the highest degree of marbling, it can literally be chewed without teeth. Meat-eaters will be satisfied with both the ribeye steak and the machete - the chefs prepare them, getting into the roast with an accuracy of up to a degree. In the reviews, visitors confirm that the cuisine is one of the most delicious in Moscow, they praise draft beer, in particular, cherry, the presence of oysters for 99 rubles. and some rare wines, such as Armenian red. Many have a Kozyrnaya bonus card, which allows you to pay up to 50% of the order with bonuses. Of the minuses - only cocktails, in which for some reason schweppes and rum-cola are added.

Delicious steaks cooked on a huge 4 m long grill can be tasted at the famous Torro Grill steakhouse in Moscow. Here the meat is fried almost without smoke, which allows you to keep its pure taste and aroma.Grilled steaks are cooked right in the hall, so you can sit comfortably at the bar and watch the cooking process. This is the only place in the city where Argentinean or Chilean wine is used for dressing. It is always crowded here, so we recommend booking a table in advance. Both the service and the quality of the dishes are rated "excellent" by the visitors in the reviews. By the way, if you want to enjoy fresh steaks from Torro Grill at home, you can order delivery, but keep in mind that it is paid. The institution is popular among people with different incomes, students often drop in here. The cost of steaks starts from 690 rubles.

The creators of the project managed to realize its main idea - to open a budget hosper restaurant with a high level of service and quality cuisine. The most expensive item on the menu is a premium filet mignon for 2,100 rubles, while an alternative steak costs so much in similar establishments. The most affordable meat dish is a large (300 g) portion of "Farm Rib Eye" for 1350 rubles, which seemed to many guests better than "premium". The main wealth of the institution is the staff.The head of meat here is the famous Australian Sabby Canyon, who creates both classic and author's culinary masterpieces with equal skill. The wine list was developed in cooperation with the distributor Simple, which supplies wine to the restaurant with minimal margins. The waiters are great too. However, they are not able to cope with regular failures of payment terminals, and guests often have to pay in cash.

A place that is called a lamp place thanks to its mega-colorful staff, delicious meat and "its" visitors. Here you can neither work nor sit romantically with your soulmate - the situation with loudly joking and often foul-mouthed neighbors and golden rock hits simply will not allow you to do this. But it is quite possible to make friends with shaved guys in leather jackets, who only look like formidable woodcutters, but in fact are quite sincere men. And the portions here are the same - even the hungry will eat. There are mixed reviews about the kitchen. Some admire and call all dishes delicious, others say that it is tasteless, but why, they do not specify.But they are unanimous in their opinion about the prices, which are very affordable for such huge portions, and the freshness of beer of all varieties - IPA, APA, DIPA, NE IPA, etc. The lack of waiters is sometimes written down as a disadvantage. But judging by the fact that you can’t get to the table without an appointment at the weekend, this approach is considered another highlight of the institution.

One of the secrets to the success of this restaurant is the careful selection of meat. It is imported from the US and Australia. There are deliveries from the Lipetsk factory, but their beef is necessarily subjected to dry aging in open chambers. So it gets a more pronounced taste, and guests can see for themselves the excellent quality of raw materials. Steaks are cooked on natural charcoal in Spanish jospers - closed grills, in which the product is smoked and baked at the same time. Ribeye and filet mignon are the most popular among guests. You can pick up salad and wine with meat - the menu and wine list here are very extensive, many wines cannot be found in other places in Moscow. And the atmosphere in the steakhouse is very conducive - everywhere leather furniture, wooden racks, large lamps on chains.The average bill at Goodman is slightly above average, but visitors consider that they are quite acceptable for a cuisine of this level.

Taste classic steaks in the author's interpretation, cooked according to traditional technologies in the oven on birch coals, in the famous Butcher steakhouse in Moscow. For cooking dishes only natural and fresh meat from South America and New Zealand, and you can personally choose a piece from which it will be steak cooked. The restaurant's menu includes several types of ribeye and exclusive meat dishes from the chef with designer presentation. In the main hall steakhouse has a spacious open kitchen, so you can personally observe how the order is executed. Steakhouse "Butcher" is a great place for a friendly meeting or small banquet. The VIP area can comfortably accommodate company up to 7 people. The establishment offers an extensive wine list, from which New World drinks are especially praised, but most can be ordered only in a bottle. When placing an order, the waiter offers to choose a degree roasting meat and sauce for the dish.By the way, if you don't like the steak, you can refuse to pay for the dish or ask for a replacement. Prices are high but the taste of meat dishes fully justifies them.