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However, that doesn’t mean that we can’t appreciate the (sometimes over the top) culture, the foods and, of course, the vodka that the country’s immigrants have institutionalized in a number of establishments across the city.
As referenced in a article by novelist Alexander Nazaryn, William Pokhlyobkin, famed Russian culinary author—and passionate defender of vodka consumption—notes, “the correct role of vodka at a table is to accompany and to highlight exclusively Russian national dishes.
Above all, vodka is the appropriate drink with meat and meat-cereal dishes, with salty and sharp-tasting dishes, and with fish.” Nazaryn believes that since Russians, culturally, treat drinking as a part of a complete gastronomic experience, it shouldn’t come as a surprise that there aren’t many Russian bars, but rather plenty of restaurant/lounge/nightclub establishments where everything is intertwined.
So make sure you’re thirsty for booze and conversation and hungry enough to stuff your face with everything from smoked fish to beef Stroganoff and still hit the dance floor.
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Course 2: Olives and Fermented Pepper Emulsion Marinated olives with candied walnuts and roasted garlic.
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