We Went to ANCHOVY'S CLUB, Sharing Our Thoughts

The concept of a fish brasserie, a union of beer culture and seafood gastronomy. I was surprised by the idea and worried about a cheap execution. It turned out differently — genuine kitsch with great design, where even the staff uniforms work for the concept. Plenty of light and yacht-inspired details, like decking and lacquered wood, plus pleasant furniture. Only a few details throw things off: a yellow pendant lamp paired with blue plaster, exposed sealant or screws sticking out here and there (the station in the middle of the room). But it's still not fine dining, so in places it even looks fitting.

What did I try? 

• S-Port Pilsner, 390₽  — a tasty non-alcoholic beer on tap. All the beer comes only in 0.2 L pours, and that's what sets a beer bar apart from a fashionable fish brasserie. Guys, don't give in — I'm sure there are plenty of "where's the 0.5?" comments.
• Cantabrian anchovy, 950₽ — a couple of open sandwiches with toasted bread, tomato salsa, and anchovy. A genuinely delicious item. 
• Shrimp carpaccio, 750₽ — simplicity and luxury both come through in the quality of the product. 

• Octo-dog, 1550₽ — the best hot dog, paired with tomatoes, cabbage, and onion. Just saying it's tasty probably isn't enough for street food this first-class.  
• Fishstroganoff made from whelk, 1290₽ — essentially a fish take on the classic, with parmesan already mixed into the purée. Mixed feelings, wouldn't order it again. 
• Wellington with salmon, 1600₽ — delicious, a genuine recommendation. I never complain about portion sizes, but here I do want to flag it, given the price.

A single-format menu (by the way, I'd make the paper itself a bit thicker, it cheapens things slightly) where there's no trouble picking starters, but the hot dishes are harder to decide on, as if the section isn't quite finished. Especially if you don't want pasta or fried food. The interior deserves special respect — just bring back the blue lamp over the round table. But overall, bravo to the team, I really liked it. A definite entry into our restaurant guide.