Fiery decor for a restaurant hall and bar counter
The spacious hall of “Thick and Thin” is also known as “a restaurant based on Chekhov.” It owes its name to a story by a Russian classic. Yo Dezeen had a difficult task: to convey the spirit of the writer’s era in a modern interior designed for a large number of guests. The studio layout in the loft style was complemented by bohemian accents: reproductions of paintings from the 17th-18th centuries, bookshelves and custom-designed furniture.
The designers selected the color scheme for finishing the room in exquisite shades of gray. The austere brickwork was softened by hanging green plants. Against their background, upholstered furniture in cozy beige and chocolate tones looks harmonious. The intimate atmosphere does not look gloomy, thanks to LED lighting and bright fiery decor. To combine the firebox-burner with the restaurant hall and bar counter, it was built into a laconic stone cabinet.
Glass elements connect the eco-fireplace with large windows in the dining area and an original rack for bottles. A burning fire draws visitors' attention to the exclusive range of drinks.
Is a designer bio-fireplace suitable for a restaurant?
“Thick and Thin” opened its doors on July 22, 2016. Since then, the establishment has been open 7 days a week, always delighting guests with refined cuisine and an unforgettable interior.
It’s nice that the firebox-burner for the designer bio-fireplace was purchased from the Fireplace in the House online store. According to reviews from the administration of the establishment, the built-in model turned out to be successful because:
- Does not require space to store firewood. It is enough to keep a compact canister behind the bar counter.
- Burns without smoke, soot or unpleasant odor. In the warm season it does not overheat the room.
- It increases sales of elite alcohol, and 5% of visitors specifically come to look at the modern hearth.
If you decide to follow the elite example from Kyiv, do not forget to first calculate the usable area. An open firebox requires 1 m of free space above the fire and 40 cm on the sides of the flame. We will look at a more democratic version of fire decor for the HoReCa sphere in one of the following articles - “Bio-fireplace in the I Van Gogh restaurant.”
It’s so nice to have a favorite restaurant in your city, where it’s always nice to come to relax and enjoy your favorite atmosphere. just such an establishment.
As you know, the heart of any good restaurant has always been and remains the kitchen, and trendy Asian cuisine always contributes to incredibly high-quality results and unparalleled taste.
Menu development restaurant "Fat and Thin"- the work of the brand chef! You will not find here the banal dishes that are so widely used by many restaurants in Kyiv. The philosophy of the restaurant is to prepare dishes while maintaining the unchanged style and traditions formed during the existence of this establishment. In other words, we always keep up with the times, while maintaining “our own face.”
IN restaurant "Fat and Thin" I always want to stop by, for any reason. The relaxed atmosphere is conducive to a great holiday, which leaves behind a pleasant thread of memories and great feelings.
A unique and versatile establishment. And we are proud of it! The best restaurants cannot boast the atmosphere that we have! We try to do everything to make your time spent here fly by unnoticed and with pleasure. And if in doubt, then come and see for yourself!
Congress Hotel "Taganrog" (2008) is located in the southern city on the shores of the Azov Sea. The hotel perfectly combines the atmosphere of a status art hotel and truly Russian hospitality.
The hotel pleasantly surprises with its exquisite interior and European level of service. The stylish design of the hall, cozy rooms, excellent cuisine of the Fat and Thin restaurant and the collection of the world's best drinks from the Anchor and Cinnamon lobby bar will not leave any guest indifferent.
At your service- a full range of services (Internet, transfer, laundry, etc.), ideal conditions for holding a business meeting and family celebration, as well as the opportunity to book a weekend tour. The only hotel of European level in Taganrog, the Taganrog Congress Hotel will give you an unforgettable experience of your stay on the coast of the Azov Sea.
The Taganrog Congress Center is the central business and information platform of the city of Taganrog and the South of Russia. The hotel has conference rooms for any event: from large public meetings to private VIP negotiations. The comfort of participants is ensured by an autonomous climate control system and comfortable Italian furniture. The hotel provides a wide range of equipment: unique sound and lighting systems, presentation equipment, Internet for video and online conferences, dedicated telephone lines.
Taking into account your wishes, we can provide transformable halls of various sizes with a capacity from 8 to 250 guests, as well as a meeting room.
At the Congress Hotel Taganrog you can hold a complex event, which will include accommodation in Business and Suite rooms. Apartments, restaurant service, congress event, gala dinner. We take care of all the organization of the event: from ordering air tickets to organizing a press conference.
Restaurant "Fat and Thin": Anyone who has had the pleasure of tasting the dishes of real European cuisine dreams of enjoying them again. Now it's even easier to do...
In the Fat and Thin restaurant you can always hold a business meeting, a business lunch, have a romantic evening with your loved one, organize a corporate party, celebrate your significant dates, or just sit with friends, enjoying pleasant music, original dishes and exceptional service. For each event in the restaurant, an individual selection of dishes and drinks is possible.
Lobby bar "Anchor and Cinnamon": You can sit comfortably and quietly drink a glass of wine or a glass of beer in the Anchor and Cinnamon lobby bar. A wide selection of salads, fine wines and delicious desserts - all this will give you extraordinary pleasure. We are always glad to see you!
EVENT events: A good banquet always creates an environment that encourages people to communicate. Strangers meet, acquaintances become friends, partners make successful deals... And all thanks to a high-level informal atmosphere.
Today, a cheerful corporate spirit is one of the main components of the image of any company. Therefore, it is better to leave the organization of even a small feast to professionals. Moreover, the Taganrog Congress Hotel has all the components for this: the DON-PLAZA banquet hall for 250 seats, the cozy hall of the Tolstoy and Thin restaurant, the Anchor and Cinnamon bar, excellent cuisine with the ability to select dishes, taking into account all gastronomic preferences, a unique list of fine wines, a vibrant show program, but, above all, the opportunity to become the main characters of a “play” written especially for you and your guests.
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The space is decorated as a studioYØDEZEEN. It's a loft with cool gray stone and brick, warm wood floors, lots of greenery and floor-to-ceiling windows. The first room has a glass fireplace and a whole wall of bottle holders, and the second has a wine cabinet, walls of climbing greenery and books with horizontal shelves for them - each with its own. There is also a bar and hookahs here. There is a small separate room for companies. A large two-level terrace with trickling water is being built; it will be ready by autumn.
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Educational program
First, let's understand the subject. Everyone in Kyiv has already understood that Nikkei cuisine is fashionable. But let’s find out what it is and why, in fact, you need to try it. Nikkei is the name of a destination that appeared on the gastronomic map thanks to Japanese immigrants to Peru. This is a fusion of cuisines of two nations, based on fresh seafood, fish, superfoods quinoa and sweet potato, different types of chili peppers and sauces, the main one being ponzu, based on the Japanese citrus fruit yuzu.
Pavel Rukomeda, brand chef of the restaurant Tolstiy & Tonkiy
"Kitchen our The restaurant is represented in three directions - panasia, new Peruvian cuisine, or nikkei, and modern European. In our menu, I paid special attention to the unusual combination of products using bright spices and sauces"
Duck breast robata with caramelized kumquat 232 UAH
We are familiar with one of the basic dishes, as it turns out, of Nikkei cuisine. This is a ceviche appetizer, for which fairly large slices of fresh fish are marinated in lemon juice and herbs for 15 minutes. Invented by sailors who were at sea for days and could not light a fire on a boat, so they poured lime juice over the raw fish, thus giving it at least some kind of processing. IN Tolstiy& TonkiyCeviche is servedwith signature spicy sauces.Of the three types of dishes, the brightest taste is ceviche with lososem. While the tuna and scallops are marinated in fresh lime juice, the salmon is prepared in the Haitian style: with sweet coconut milk, flavored with the sourness of lime and the tangerine esteriness of the Japanese citrus yuzu.
Brand chef Pavel Rucomeda created the menu to show the distinctive features of Peruvian Japanese cuisine. For example, in tiradito, unlike diced ceviche, the fish is cut into thin slices and seasoned with lime juice before serving. At Tolstiy&Tonkiy they prepare it in three variations. For example, scallop with dill and cucumber with Yuzu Leche de Tigre takes on the spicy flavors of ginger and garlic with a slight citrusy freshness and a sweet-salty undertone; the tuna is complemented by the sweetness of mango and chili; and salmon - the sweet and sour taste of passion fruit and the spiciness of aji amarilo pepper, known for its warm, almost fruity-citrus spiciness.-
Another characteristic integral part of Nikkei is Peruvian sauces based on Peruvian chili peppers, of which there are many, and each is unique: aji amarilo, aji panca,ayucllo, rocoto. They are completely different in spiciness and taste, and the sauces from them are also completely different.. Aji-amarilo at Tolstiy&Tonkiy is added to a variety of pastas, marinades and sauces.It's the sauce, he thinksPaulRukomeda is one of the main components in a dish, which gives it its taste, and therefore the brand chef’s arsenal of all kinds of sauces includes about 50 original recipes. New superfoods on the menu include edamame beans, a popular and healthy Asian snack that is low in calories and high in fiber and protein. There is wonderful quinoa, and not only with a “light touch”, in a salad, but also as an independent side dish, in the form of tabbouleh. American and Australian steaks and fish are cooked on the robata grill.
Some dishes contain kumquat - Japanese citrus, “golden apple”. It is marinated here and served with duck tataki, veal . They make their own mango chutney, pickle chili peppers, and use Maldon Epsom salts to prepare appetizers and main courses. Its peculiarity is in its form and taste: light flakes literally melt on the tongue, they softly salted and not bitter, you can and want to add salt everywhere.
There are currently 90 bottles in the wine cabinet, but the collection is growing, and there is a Corevin for special occasions. There are appetizers by weight to accompany the wine: artichokes, sun-dried tomatoes, olives, and a cheese plate. The cocktail menu, as well as the dessert menu, is the author’stwists on classics and trendy desserts - spheres with glaze. Their light mousse texture is a tribute to the current culinary fashion. The base is fruit puree: mango-banana or blueberry. Taste and visual sensations are complemented by auditory ones - the subtle crunch of praline.
The cultural program of the evenings includes deep house sets or jazz evenings - follow the poster on Facebook.
Proriznaya, 15a
Celebrated New Year's corporate party.For us, the key is not the lost money, which was not initially included in the budget due to the negligence of the administrator, but the absolutely unacceptable boorish, NOT customer-oriented attitude, and the desire of the management to profit from... Celebrated New Year's corporate party.
Conclusion: do not order banquets without a preliminary paper agreement, since the personal income of the administrator (probably the deputy director, who also deceived us when trying to find out the situation) is more important than relationships with clients.
For us, the key thing is not the lost money, which was not initially included in the budget due to the negligence of the administrator, but the absolutely unacceptable boorish, NOT customer-oriented attitude, and the desire of the management to profit from every little thing, even without trying to hide it (the process has been established for so long, and completely We are not punished by management for acting brazenly and being rude to customers).
We recommend spending holidays at the establishment, but strictly record the conditions on paper with a signature so as not to be deceived
Advantages:
- delicious food, top-notch service, interior.
Flaws:
- BUT be prepared for the fact that they will deceive you for money with all their might. Despite the advantages, due to the unpleasant aftertaste after communicating with the administrator Maxim and the deputy. Director Yuri - I don’t want to come back here.
- - two days before the banquet (when the conditions for drinks and the menu had already been approved), the administrator Maxim announced an increase in the minimum order amount, because when booking he did not pay attention that the dates fall on the “holiday rate”, if you don’t like something, write a review
- - inappropriate and boorish dialogues between the administrator and the client, the phrases “I’m not going to engage in useless arguments”, “I don’t intend to continue the conversation with you”, etc. - on the day of the banquet they suddenly banned their drinks, although there was a preliminary agreement, thereby increasing the bill to the amount they needed "holiday rate" amounts
- - Administrator Maxim did not call the director and deputy director throughout the evening to clarify the situation, although they repeatedly asked
- - at the final checkout, the waiter with a grin on his face did not want to carry the change, believing that it was his “tea” (although his
I liked the cuisine plus the service was excellent, you don’t have to chase the waiter, but you don’t have to worry about it either, the sommelier is also knowledgeable, he will prompt and tell you everything. The interior and atmosphere of the restaurant is very cozy, and I especially liked the live music on weekends, which creates the right mood) For those who like not only good food, but also pampering themselves with a hookah, there is also a place here, I give it a thumbs up!
