Restaurant Folk's Birthday

On March 1, Folk celebrates its birthday — the flagship project of the young restaurant group Folk Team, dreamed up by Dmitry Romanov and Veniamin Ivanov. It's a modern ethnic-cuisine restaurant, where the city's trendiest lahmacun come out of the wood-fired oven, and elegant kebabs are grilled on thin skewers over the josper.

The birthday, timed to the start of spring, is meant to be celebrated hot and southern-style. There's a salad with Caucasian pesto and Chechen brynza, salmon tartare with adjika oil, chicken with Uzbek lemon and herbs, gnocchi with slow-cooked goat and quince — the whole Folk menu reads like a beach vacation. And in honor of the celebration, every guest is welcomed from the door with Caucasian sparkling wine and red Georgian wine, and an almond dacquoise with pistachio cream and cherry is served for dessert. From 19:00, brand chef Evgeny Tsyganov himself will be in the kitchen — right now, he's also preparing to open Folk Team's next restaurants, Anchovy's Club and Padron. It's a good chance to ask him for details.