Market Dinner at Brodo bar & kitchen.

Brodo bar & kitchen continues its tradition of "market dinners." Every Thursday, the team heads to the market for fresh ingredients to cook up a seasonal, unusual dish. Guests never know in advance exactly what will end up on their plates, but they can be sure every dish will be vivid and in step with the season. The chefs aim to show off all the charm of seasonal ingredients, experimenting with flavor combinations and cooking technique.

On April 24, "Market Dinner" at Brodo becomes something special. Chefs Andrey Titov and Oleg Kusov headed to Danilovsky Market ahead of time and picked out the ingredients they'd build a special menu from. On the shopping list: smelt, wild garlic, dandelions, blood oranges, and kohlrabi. Instead of just one dish, as usual, these ingredients became the foundation for a full, multi-course dinner, with every course devoted to a market find.

The tradition of Thursday dinners at Brodo has become so beloved by guests that this time the chefs decided to show the whole prep process on the restaurant's social media. In the morning, before the workday began, brand chef Oleg Kusov and chef Andrey Titov walked the stalls of Danilovsky Market and shared their picks, so guests could get a feel in advance for the atmosphere and inspiration they'd bring back to the kitchen.

The menu for the big "Market Dinner" includes kohlrabi with young peas and Belper Knolle cheese, salted smelt with loquat and dandelions, mullet confit with wild garlic pesto and mung beans, Dagestani lamb with young carrot, dried apricot purée, and urbech, and the evening closes with a tart of blood oranges, red-wine meringue, and blueberry. Every dish is built around the ingredients found at Danilovsky Market, to preserve their natural flavor and convey the mood of the season.

The big "Market Dinner" is set to begin at 19:00. Booking a table in advance is recommended, since interest in Brodo's Thursday events stays consistently high.