Yale

A modern Russian-cuisine restaurant by "", inspired by the nature of Russia.

Food and Culture Project

Yale's chef, Dmitry Dmitrienko, pays special attention to clarity of flavor and ingredients, so the menu features dishes made from Nizhny Novgorod ingredients grown by local farmers. The starters include duck-liver pâté with Jerusalem artichoke sauce and roasted hazelnut, veal-cheek aspic with horseradish pastila and pike roe, a Baltic herring sandwich with potato and smoked egg; the mains include a French pepper steak with foie gras and pommes paille, and zander fillet with porcini and sautéed spinach.

The restaurant's wine list, by head sommelier Viktoria Markevich, balances classics and the avant-garde, while the bar menu by Alexander Gorbunov pairs the flavors of forest herbs and pine cones with global trends. The interior is dominated by green tones, with plenty of air, light and ceiling molding.