news

  • 19December
    At big meat restaurant il FORNO Group of 800 °C Contemporary Steak on Patriarchal ponds started contact bar and presented new specialty cocktails. Details
    19December
    The contact bar counter began to work at the place of one of two open kitchens of reference 800 °C of Contemporary Steak. A hot topic, especially for Patrikov. The design of bar also, as well as the restaurant, was developed by the architect of MMZ Project bureau Maria Zhukova (Craft Kitchen, Burger&Pizzetta, Erwin, Duran Bar) in cooperation with the co-owner of il FORNO Group Heinrich Karpin. The rack turned out compact, but capacious, the table-top is executed from a natural stone, and a decor of bar - from copper and brass. For comfortable landing of guests picked up high, convenient chairs. Here it is possible to hold an informal meeting with the business partner, to organize an appointment or behind a conversation with the bartender to wait for friends for dinner. The place you are ideal for New Year's preparty and other parties. Specially to start of a contact bar counter in 800 °C of Contemporary Steak the chief bartender of il FORNO Group holding Oleg Kashin thought up three cocktails which were included into the section of the main Prelude menu. Try a mix on rum, port wine, grass liqueur and raspberry - Raspberry Fizz and also cocktails on gin: fresh, with addition of a basil, a cucumber and Basil Smash mint and juicy drink with grapefruit and syrup of a rose Pink Clover. All bar novelties are created taking into account the last trends of a miksologiya and bar business: transparent, with large pieces of ice and a minimum of jewelry.
  • 19October
    Fig with cheeses, burger with a stake, a seabass in salt, paste about a clam, osso buco and a chocolate dessert – for the Moscow fall the chef of big meat restaurant il Forno Group of 800 °C of Contemporary Steak Sergey Balashov thought up interesting gastronomic maintenance. Details
    19October
    In 800 °C of Contemporary Steak on Patriarchal ponds in the menu new dishes appeared. Now in the menu of restaurant snack with a fig and cheeses appear. With fresh fig the chief gives a strachatella (790 rub) and also cabbage кейл, the fast beef salted in the dry way – a brezaola and goat cheese (790 rub). From a fig cook dense fragrant sauce which supplements the baked Camembert (790 rub). As the starter before main courses order French snack with Pan-Asiatic accent - paste from a chicken liver from a chatna from plum and pecan (790 rub). Those who prefer meat in 800 °C of Contemporary Steak are waited by novelties: burger with slices of a beef stake and juicy sharp gas station (1100 rub) and also paste to a kazarechcha with chopped beef, raspberry and a basil (1090 rub). The special gastronomic attention is deserved by rack of lamb on a grill (1890 rub) and osso buco – stewed veal shank – with puree (1990 rub). That who loves fish and seafood in 800 °C of Contemporary Steak we recommend to taste linguini with a clam and sauce биск (890 rub) and a seabass in salt (330 rub of/100 g). During giving fish cover with salt, set fire and only then fillets undress. Two novelties appeared also in the section of desserts: easier for caramel cream with passion fruit (350 rub) and saturated, with dense texture, chocolate mousse (350 rub).
  • 01October
    In October the big meat restaurant il Forno Group of 800 °C Contemporary Steak will participate in an annual Moscow gastronomic festival. Details
    01October
    The special tasting menu of the chef Sergey Balashov had included 4 dishes, including a bonus stake and specialty puree with uncommon additives - for what the restaurant on Patrikakh especially is famous. Tasting Menu - some kind of business card of restaurant and an opportunity for new guests to estimate it from the best parties. The cost of a tasting set is 1900 rubles. During a festival guests have an opportunity to order a stake from a scapular part of a marble bull-calf - the gentle and juicy top blade of any pro-frying prepared with unique mix of salt and spices in the branded furnace at a temperature of 800 degrees. By the way, the chief Sergey Balashov recommends pro-frying of medium rare - so marbled meat (Russia) won't lose the taste and aromatics. To a stake will give a fresh green salad with gas station from apple cider and specialty, airy, creamy puree with additive from a lemon and a lime. As a part of original salad - романеско, a cucumber, avocado, Kenyan haricot, lettuce, mini-spinach and green apple. And mashed potatoes become gentle thanks to careful and long manual hashing within 40-60 minutes. For a dessert the chief offers a novelty in the menu 800C Contemporary Steak which the first will be estimated by guests of a festival, - original chocolate mousse.

other news

  • In network of FORNETTO cafe pizzerias there was a page with winter drinks from il FORNO GROUP bar manager of Oleg Kashin - home-made teas and mulled wines which are ideal for frosty winter days!
    Details
    15January
    Fragrant teas and mulled wines give feeling of heat and a cosiness, load with vitamins and good mood, please in the bright color and great giving – with segments of a citrus, anisetree asterisks, cinnamon sticks. Cherry grapefruit tea (319 rub) will increase the organism resilience to infections, Spicy Blackberry tea (319 rub) will help to reduce fatigue of eyes (and it is just necessary for all of us spending time at the computers and smartphones). Mulled wines (on 389 rub) will help to be warmed after winter walk or to relax after day of work. Currant mulled wine will be pleasant more to those who appreciate juicy sourness in drinks, and bilberry it is possible to recommend to fans of noncaloric sweets safely. Close
    15January
  • At new meat restaurant il FORNO Group - CUT on Big Nikitskaya - the whole day operates with the menu of breakfasts.
    Details
    26December
    In laconic, but capacious, the menu of breakfasts the chief Sergey Balashov considered all fashionable gastronomic trends. For example, besides home-made cheesecakes, it is possible to order porridges on alternative milk. So, rice prepare on coconut milk with plum and orange jam. For many egg – a breakfast basis. With this product are also presented in the morning offer of a dish: Bénédicte's egg with a marinated salmon and Fried eggs from three eggs with tomatoes and greens. Close
    26December
  • For the section of the Prelude menu the chief bartender of il FORNO Group Oleg Kashin offered author's interpretations of some of the most popular cocktails in the world.
    Details
    24December
    While you wait for a dish for your dinner or a lunch, to you will recommend to order Gin&Tonic CUT or Bellini Mango Passion Fruit. For those who love drinks on the basis of gin there is one more interesting option - Pink Basil. If you prefer drinks more strong, order legendary Moscow Mule cocktail on the basis of vodka and ale. It will be pleasant to girls the refreshing Aperol Spritz or gentle Passion Fruit Sour. All bar novelties are created taking into account the last trends of a miksologiya and bar business: transparent, with large pieces of ice and a minimum of jewelry. Close
    24December
  • Il FORNO Group and Heinrich holding Karpin opened new meat restaurant CUT on Big Nikitska Brend-shefom appointed Sergey Balashov (800C of Contemporary Steak).
    Details
    20December
    In the menu - the stakes and dishes from classical and alternative junctures from farmer domestic farms prepared in branded furnaces at a temperature of 800C. Besides, offer guests already ready combinations for a lunch or a dinner - stakes, a garnish, sauce. In the menu there are also nourishing salads with stakes and dishes with Swiss cheese raklety. Jamón and snack on the company in tapas-style will be ideal for wine maintenance. The wine list in CUT laconic, but capacious and dynamic - together with classics there are fashionable natural and biodynamic wines from all corners of the world. In the CUT menu the impressive choice of burgers - on specialty rolls бриошь or in lettuce leaves with different ingredients. Except signature, Italian and Mexican, there are burgers from a tataka from a salmon and with carpaccio from beef. Close
    20December
  • By New Year's holidays Craft Kitchen restaurants and Burger&Pizzetta started delivery of tartlets with signature stuffings.
    Details
    20December
    For office office party or a party restaurants of il FORNO Group holding – Craft Kitchen and Burger&Pizzetta – suggest to order tasty tartlets with signature stuffings. Each set is calculated on 5-10 people and represents colourful allsorts from 90 tartlets. In Craft Kitchen, for example, in them put vinaigrette with чоризо, chicken Russian salad and with a salmon, two types of caviar with butter, forshmak with parsley, shrimps with feta cheese and other stuffings. Set cost – 4700 rub. Burger&Pizzetta restaurants offer tartlets with the baked eggplants paste бабагануш with walnut and garnet sauce, with shrimps and to the guakamola, with hummus and the big-head's onions, with a salmon and truffle oil, with pear and the baked apple – only ten types. The cost of such allsorts – 5040 rub. If it wants continuations of a holiday, it is possible to order plotters with 3 signature pizzetta from Burger&Pizzetta (from 990 rub) or allsorts New Year's bretsely in glaze, with marshmallows and pistachios and also in glaze with wafers from Craft Kitchen for 2250 rub. All sets deliver in big convenient and eco-friendly cardboard boxes. Orders are taken by phone of restaurants or via the mobile application of delivery il FORNO Group. Orders for festive sets are taken not less, than in 3 hours prior to the expected delivery time. Close
    20December
  • The whole fireworks of novelties were prepared for guests in network of FORNETTO cafe pizzerias! Any section of the menu was not left without new interesting dishes from the chef Andrey Ivanov which will present to you hot Italian summer in the cold Moscow winter!
    Details
    19December
    We start with salads: classical to a koul-slo in new reading it is originally added with chicken fillet and a shrimp (359 rub). One more interesting salad: arugula is offered in the company from brezaoly and artichokes (599 rub). Perfectly also chicken giblets and baked paprika warm salad (479 rub) is suitable for cold season. Novelty in the section of snack – a magnificent set of Antipast which toasts, dried tomatoes, Parma, roast beef and ham (699 rub) enter. As interesting snack for beer is offered fragrant focaccia of frite with garlick oil (239 rub). It will be ideal for dense lentil bacon soup (309 rub) which very quickly will warm you even in very cold winter day. New chicken burger in combination with salad is presented to a koul-slo (499 rub) in the section of burgers. Offer admirers of classical Italian cuisine Quatro Di Marais pizza with mussels (699 rub) and pizza from brezaoly (699 rub). And our little guests (however, as well as to their parents) for certain will like unusual sweet focaccia with Nutella cream and strawberry (499 rub). Bright paints which are so necessary to us in the winter generously give such new dishes as Frutti Di Marais linguini (579 rub) chicken giblets and ground black pepper Parmidzhano ravioli (539 rub) and risotto with spinach sauce and a veal cheek (639 rub). Was not left without updating and the section of main courses – it was replenished talyaty of a tuna with gentle mousse from an eggplant with sauce of Putanesk (789 rub), flitch with cream from a root celery and a tomato a grill (789 rub) and beef sirloin with a graben from potatoes and mushroom sauce (1099 rub). At once three novelties are offered in the section "desserts"! Fans of gentle and easy sweet dishes have to taste plum honey and pineapple ice cream pie (299 rub), not losing relevance cheesecake with frozen mango tangerine (329 rub) and an unusual date pudding with cowberry sauce and vanilla ice cream (329 rub). Close
    19December

restaurant

800°C Contemporary Steak: a new meat restaurant on the Patriarch's

The il FORNO Group opens 800°C Contemporary Steak – a big meat restaurant with a gourmet burger line in a two-story building overlooking the Patriarch's Ponds.

The team behind the new project approached the matter of meat preparation with all thoroughness. They started with sending the chef Sergei Balashov (Beeftro, Limoncino, Burger&Pizzetta) for a three-month internship under Thierry Paludetto at the Michelin restaurant Beefbar in Monaco. Then they brought state-of-the-art ovens from Western Europe and adopted technologies no other fine dining place in Russia as yet employs. The ovens operate at the constant temperature of 800 degrees Celsius (about 1500°F), providing the amount of heat that immediately seals in the meat juices. Marble beef purchased in Russia, Argentina, and Japan is dry-aged in a special chamber located in the restaurant hall. Proprietary mixes of salt and spices used in cooking lend 800°C steaks a distinct aroma and texture. Main sides include twelve kinds of house whipped potatoes with various add-ins: fresh truffle, black caviar, parmesan, gorgonzola, crispy bacon chips, and others. The restaurant's menu is comprised of dishes prepared using top-quality products and familiar to the eye while ready to bring fine palate sensations: fresh vegetable salads, various snacks, in-house baked bread and rolls, and gourmet burgers. The kitchen team carefully monitors the temperature of each burger ingredient during cooking, making sure that the patrons have the opportunity to appreciate the entire palette and interplay of flavors.

The restaurant’s interior design has been created by the MMZ Project architect Maria Zhukova (Craft Kitchen, Burger&Pizzetta, Erwin, Duran Bar) in cooperation with the il FORNO Group co-owner Henry Karpin. The 19th-century building has been given a major facelift, with panoramic windows and stairs installed and the facade renovated. The chic & functional interior is dominated with natural stone and copper accents, mirrors, and the emerald color. A large wine cabinet reaches from the bottom of the stair to the ceiling; a piece of real jungle on the first floor is separated from the hall with only thin glass; and a party-size table upstairs is lit with a 1970s chandelier found at the famous Paris flea market Porte de Clignancourt. The dining space ambience is airy, bright, and relaxed.

Contacts


Bol'shoy Patriarshy Pereulok 6, Bldg. 1

Tel.:+7 (499) 769 33 33

E-mail: 800degreesmoscow@gmail.com

Working hours:

Mon - Sun.: 09:00 a.m. - 12:00 midnight