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2010-12-27
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Shashlik is famous for their borsch soup ($7++ for an a la carte portion; the soup of the day can be upgraded to the borsch for $1++), and it's not difficult to see why. Ladled out at the table from a tureen sitting on a creaky wooden trolley, this tangy tomato-based soup came with a generous portion of soft cabbage shreds, as well as chunks of beef, carrot and potato. An optional dollop of sour cream added a delightfully creamy edge to the beefy borsch!The restaurant is also known for its names
The restaurant is also known for its namesake, shashlik. Available in beef, chicken, lamb, pork and even prawns, the version here consists of grilled skewered meat served on a sizzling cast iron plate, and accompanied by Russian salad or boiled frozen mixed vegetables and fries. While tender and succulent, the Shashlik of Chicken ($18.50++) should be eaten quickly as it continues to cook on the hotplate. I also felt that the meat could also have done with more flavor as it was served without a sauce.
The Spring Chicken (Whole) ($17++) was another well-executed main course. Though it was not as juicy as some other fried chicken dishes I've had, this was barely greasy. And there's no faulting the crisp and fragrant golden-brown skin or the moist and tender meat!
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