About
The project is affordable for a wide circle of guests. Almost 800 square meters of space is divided into two zones: on the first floor it is being served a medium-cost menu with appetizers, salads, soups, burgers and considerably big meat section, consisting of courses cooked by stewing or smoking. Second floor has extended meat assortment and restaurant atmosphere. It is important to understand that “Yuzhane” is not a steak house. The main motto of the project – all joints are tasty – so premium steaks make only a quarter of the menu. The rest of it – the field for experiments with meat and other ingredients. “Yuzhane” are not hiding the cooking process itself. That’s why the restaurant has several open zones: with 2,5 m grill, cast iron smokery, meat tendering room, butcher’s table and dry pickling barrel. There is also a meat shop right in the restaurant where you can buy smoked stuff: ribs, ham – and also some fresh meat, spices and sauces so you can cook a steak at home.
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