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. Last Updated: 07/27/2016

Restaurant News

Courtesy Of Bio-gourmet
GQ Bar, in conjunction with seafood restaurant La Maree, is conducting its first culinary master class led by executive chef Konstantin Ivlev. Using GQ Bar's open kitchen and black truffles from the Urbani Tartufi truffle house, Ivlev will be demonstrating the preparation techniques best used to bring out the black magic of this fine fungus. The master class starts at 1 p.m. on Wednesday, Sept. 26; the cost is 5,000 rubles.

5 Ul. Balchug, 956-7775, M. Novokuznetskaya.

For busy bees and the just plain lazy, fast-food delivery can be a godsend. But for those who are sick of clogging their arteries with greasy pizzas and slimy sandwiches, delivery options are limited. Luckily for those with taste buds older than a 5-year-old's, Cafe Galereya now offers a delivery service. Galereya to Go offers such epicurean eats as beef carpaccio with truffle oil (350 rubles), chicken liver salad with mushrooms (550 rubles) and Chilean sea bass in a pastry envelope (900 rubles). There is also sushi and, for those feeling like a blast from the past, a nostalgia menu. The service works 24 hours. Minimum order is 1,900 rubles and delivery is free inside the Third Ring Road.

Further relief for those who've had a bellyful of junk food is provided by organic deli Bio-Gourmet and its Eko Cafe. New to its collection of organic food is the German range of organic soft drinks Bionade (pictured). The low-sugar pop comes in elderberry, lychee, herb and ginger-orange, plus a "forte" variety with extra minerals aimed at athletes. The price in the cafe is 330 rubles per 330-milliliter bottle.

40/1 Ul. Ostozhenka, 246-1128, M. Park Kultury.

RBK has released the results of a survey into Muscovites' fast-food eating habits. Of those with above-average incomes, 80 percent frequent fast-food establishments, however only 16 percent do so regularly, with a roughly equal percentage never using such services. The majority of those who ate only periodically at fast-food outlets explained the infrequent visits as being due to the food's perceived unhealthiness.

Veteran restaurant Syr has totally revamped its web site. Fully loaded with new bells and whistles, the site offers not only photos of the interior, changes to the menu and new seasonal specials, but also the biography of the Italian chef, Mircko Zago, and -- most importantly -- recipes from his personal collection updated regularly with the current season in mind.