It is difficult to meet a person in the capital who has never heard of the restaurant “The Dog Ate a Pigeon”, All about Kyiv I tried to figure out which dog and which dove ate.
Despite the fact that the institution is quite new, it managed to make some noise. As you might guess, it attracted a lot of attention thanks to its name. But in fact, the restaurant has a lot of interesting things besides the name.
I feel sorry for the bird
So, the answer to the question why the dog ate the poor pigeon is very simple. This is not only an interesting phrase. In this way, the owners emphasized the fact that in the 17th century there was a post office in this room (this is where the dove, the symbol of mail, came from).
Since everyone now uses email (@), it turns out that the dog ate the pigeon. The concept of the institution is that everything old should be replaced by a new, more perfect one.
The peculiarity of the restaurant is that it belongs to European cuisine, without reference to French, Italian, etc. The chip is a special coffee that is prepared using a mechanical machine.
What's on the menu
The restaurant's menu offers a wide selection of dishes. Note that moving from old to new is not just words. Many dishes here are prepared according to the sous-vide technology. This means that they are cooked in vacuum packaging at low temperatures (70 degrees), which allows you to save much more useful substances. For Ukraine, this method of preparation is not entirely typical. Therefore, if you are ready to try something new, you will surely like this place, but if you are a conservative, specify this when ordering so as not to complain about a raw dish.
The establishment has a lot of meat dishes (from rabbit, wild boar, chicken, etc.). Fish, seafood and cheeses are also presented in interesting interpretations. Thick soups as well as mashed soups make the restaurant perfect place for lunch. The signature dish that highlights the concept of this place is the pigeon hot dog.
Desserts and drinks
The dessert menu is sure to intrigue those with a sweet tooth. For example, you can try coffee and chocolate cake with orange candy or vanilla profiteroles.
Even the most demanding coffee lover will be pleasantly surprised by the quality of coffee. The drink is prepared on a manual machine. The preparation of each cup is a special process that requires attention and creativity. In general, connoisseurs of refined taste will really like drinking coffee here. For those who want to quickly get a cup of Americano and sit down at a table, much will seem redundant.
You can get drunk in a restaurant not only from the aroma of coffee. Here you can taste about 120 types of wine, which is stored in a special cabinet.
What's around
The facility has three rooms. On the first day you can drink coffee, and in the evening sit at the bar. This hall has elements of wood, metal, modern equipment goes well with interesting furniture.
In the wine room you can sit for a long time and think about important things. There is a pleasant twilight here, there are interior elements in the loft style (as if left over from post office), exquisite Italian furniture, designer lamps.
In the main hall, which is located in the basement, the atmosphere is set by an open kitchen. Watching the chef and talking with him about modern culinary trends is very exciting.
Attitude towards customers
The institution is often crowded, as here good food, unusual atmosphere, average, as for the capital, prices. But this is what is associated negative feedback about the restaurant "The Dog Ate the Pigeon". Judging by the reviews, sometimes there are difficulties with booking tables.
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Right at the beginning of Khreshchatyk, behind the noisy Bessarabka, there is an institution with a modest, but reeking of crime name. I got into “The Dog Ate a Pigeon” precisely because of him, because of the name - not a crime, well, who could pass by? Since then, this is one of my favorite establishments in the city, and not a single visit to Kyiv is complete without visiting it, despite the fact that it was there that they refused to cook Americano for me. Fundamentally. But first things first.
History is silent about how exactly this crime happened and what the owners of the bar have to do with it, no evidence or consequences were found. It is even rumored that, in fact, not a single pigeon was harmed during the opening of the restaurant. But I did not understand, I wanted to leave this name as a given. The “Dog” itself is thriving, which is good news. The food here is sky-high delicious (by the way, there are dishes prepared using the sous-vide method, which is practiced in Minsk in ""), special thanks for the pate in profiteroles, cocktails at their best, even coffee with milk, which I never drink, did not leave me indifferent and was sentenced in three gulps, and prepared with trepidation and affection.
By the way, speaking of coffee. The institution does not principally dilute espresso with water in order to give guests a chance to feel the real taste of the drink. The guys do not agree to any persuasion, smiles and bribes, for which they have great respect. Firstly, it’s cool not to betray your principles, and secondly, sometimes you need to be in hopeless situation to understand something very important for yourself. And in some cases, nothing is more important than coffee.
Needless to say, Ukrainians working at the counter are twice as charming as ordinary ones? Whatever they advise to drink as an aperitif, living water or just like that, drink it all. The only thing that annoys me a little is the shape of the champagne-saucers in which they prepare cocktails - my coordination is rather weak for them and I am always afraid to spill myself. Be sure to take Hemingway Daiquiry - I don't know why, but, saturated with Kyiv air, it becomes impeccable.
If you are as adept at wood and restraint in the interior of the bar as I am, then you will enjoy just being here. In some way, "The dog ate the dove" is similar to "", like an older brother who is worth being equal to. In "Dog" everything is done as if nothing had been done here on purpose, as if it had arranged itself, developed and worked. For example, a two-level bar counter, at which, on one side, you can sit and coquettishly chat with your leg, and on the other, you can sit like at a desktop, without sacrificing communication with the bartender.
I love it when establishments dictate their own rules. And who ate whom there to be inspired by such a wonderful Kiev bar, this is a secondary matter. The main thing is cocktails, an unearthly taste of food and coffee, which will put the lame on his feet and bring him home at night. And probably, it's time to confess and admit that as a souvenir I stole the paper clip from the guys from the menu, but it was beyond my strength.
Bessarabska Square 7, Kyiv
09:00 — 11:00
Hemingway Daiquiry - 120 UAH (5$)
cover photo -
The autumn-winter boom in the opening of new establishments in Kyiv is going through the roof. The task to surprise faded into the background - it is more difficult and more important to firmly bind and win long-term audience loyalty.
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“The dog ate the pigeon” is a long-awaited and promising project of the restaurateur team Mazarine, a place where, according to the participants, there is a connection between the past and the future in everything. The first proof is in the title. Yes, yes, the dog really ate the dove. On the site of the opened institution many years ago there was the first postal station in Kyiv. And shortly before that, people used pigeons to send messages. Everyone sends today emails- just a name and the obligatory @, without it - nowhere. So it turns out: the electronic “dog” eventually and irrevocably replaced the living snow-white carrier pigeon. This idea is in the kitchen, interior and music, but it promises not to overshadow the main things you should come here for - food, wine and coffee.
Space
The idea, interior and style of the turnkey restaurant was developed by Yod design studio. The establishment consists of three parts: a bar, a wine room and a hall with an open kitchen on the minus ground floor. A clear division of space corresponds to the different events and formats of the time that you spend in “The Dog Ate the Pigeon”. The idea is from the old to the new - in a combination of "eternal" materials - metal, wood and copper - with modern ergonomic furniture, and in "old-fashioned" emoticons embossed on wood.
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Food
The ideologue of the cuisine in the Dog Ate Dove team, chef Alexei Yusupov aka Momo Kabayashi, will cook from local products according to old recipes using new technologies. Therefore, in particular, a low-temperature preparation method - sous vide - and a rotary evaporator for the preparation of suspensions and extracts are used here.
Sous-vide - cooking method at temperatures up to 70 Cº, vacuum packed
Alexei believes that communication with those whom you feed - required attribute the right institution, necessary for connection with reality and objective feedback. The idea of an open kitchen in the lower hall, when you can not only go out to the guest, but show him the whole process, has been sung in Kyiv more than once, but not everyone has managed to fully realize it.
An original and useful joint invention of the team and designers - an elevator planted in pots with rosemary, mustard, daikon, watercress, blood sorrel, sunflower, cilantro and basil. It was shown to us by one of Aleksey's sous-chefs and a young winner of the Master Chef TV project, Olya Martynovskaya. Sous-chef Sergey Timoshenko joined the Dog Ate Dove team after working at Fairmont with chefs André Laurent and Jacques Pourcelle.
Wine
The role of the sommelier in "The Dog Ate the Pigeon" is to guide the guest and help find the best wine for the chosen meal, depending on his "training". The best sommelier of Ukraine 2011 Oleg Kravchenko has compiled both a simple and extensive wine list: there is a place for clear, “basic” wines, and those for gourmets. Not all at once, but Dog Ate Pigeon plans to eventually create a private brand of prosecco or frisante. The offer of wine “by the glass”, by the way, will be updated regularly, synchronously with the update of the menu.
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Coffee
Slava Babich is known and loved from Espressobar Cup, and now he will embody his experience and many plans in a new project. Heavy artillery - hand-built mechanized LaMarzoccoStrada coffee machine, allows you to fully customize yourself for the preparation of each specific drink. In addition, a type of coffee (for those who are interested - Salvador, Apaneca Alamatepec, 1515-1571, Santa Rita-Anono, bourbon), which is only available here, this is a 300 kg micro lot, specially roasted for “The Dog Ate the Pigeon”. Raw materials, of course, from Svіt Kavi, Lviv. Glory versus americano, just don't look for it on the menu. But there is a drink from cascara - this is a “coffee berry”, or simply the peel of a coffee bean, which has almost the same strength as the coffee itself, but with the addition of spices.
Cascara is "coffee tea", a drink made from coffee peels.
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Music
It is logical: old things in processing and cover versions of imperishable hits. In addition, from time to time, “according to the mood” of the team, parties will be held in the “Dog Ate Dove” with performances by interesting performers. No ticket sales or deposit. So, the first one is scheduled for December 12th. Behind the control panel Stephane Pompougnac, and lovers of Hotel Costes series mixes will definitely appreciate it.
Specialties
- Naturally, the composition of the branded “The Dog Ate the Pigeon” is not listed on the menu. But she really ate it again: a hot dog with pigeon meat for your attention. By the way, it was they who were treated to all the most curious at the opening, on November 21.
- Pies. Outwardly, they resemble a closed calzone pizza, with a lid, removing which, we eat the filling. We recommend trying the pie with chicken, spinach, almonds and fresh cheese
- Dessert. Condensed milk ice cream in a dessert with a chocolate sponge and white chocolate foam with praline is the first dessert to try - this is the mast in “The Dog Ate the Pigeon”. The usual baked apple also turns out to be completely unusual: it is served with caramel-sea buckthorn sauce and nut crumble.
Editor's Choice
Salad with halloumi cheese – 80 UAH
Figs with goat cheese on basil jelly with lavender honey – 85 UAH
baked corn grits with 9 vegetables -65 UAH
Menu
- Baked peppers with fresh cheese, tarragon and pomegranate sauce - 210 gr, 75 UAH
- Beef carpaccio in port wine with pickled onions, plums and fresh cheese – 180 gr, 95 UAH
- Layered chicken pie with spinach, almonds and fresh cheese - 250 gr, 80 UAH
- Thick beetroot soup with duck and prunes - 300 gr, 65 UAH
- Risotto with beets and blue cheese - 250 gr, 70 UAH
- Vegetables in baked eggplant with yogurt 300 gr, 75 UAH
- Beef tenderloin with spinach and spicy dogwood and plum sauce – 250/50 gr, 148 UAH
- Trout with vanilla, oatmeal, vegetables and hollandaise sauce - 150/100/50 gr, 140 UAH
- Ginger tart with black pepper and almonds – 170 gr, 65 UAH
- Condensed milk ice cream with chocolate sponge and white chocolate foam with praline – 250 gr, 80 UAH
- Baked apple with caramel-sea buckthorn sauce and walnut crumble – 300 gr, 55 UAH
There was talk about a new establishment on Bessarabskaya Square even before its opening. When the heavy doors of the fashionable color of a pre-stormy sky finally opened, the rumors were replaced by opinions: from exaltedly enthusiastic to extremely negative on all occasions at once - cuisine, service, name.
Almost everyone who is interested in the gastronomic life of the capital already knows the legend about the name - from the lips of the restaurant staff or from publications in social networks. Where the restaurant is now located, the first postal station in Kyiv was opened in the 18th century. Today, email has replaced the pigeon — the new replaces the old, but sometimes they can coexist and complement each other perfectly. This thesis is reflected in the concept of the institution - from design to dishes. Materials used by craftsmen from time immemorial - copper, wood, stone, iron, leather - were cut, cast, carved into new form and diluted with modern elements. Chef Aleksey Yusupov set up the kitchen, relying on old classic recipes- wholesome, hussar-style meat, but using new achievements in culinary technology and relying on their own taste and the taste of the Dove team, since all dishes were approved (or not approved) at the “flock council”. The work is still ongoing. At the time the issue went to print, Golub was supposed to have a new menu—corrected and improved. The chef decided to remove some of the dishes, add some sections, redo something.
In my opinion, the owners hurried with the opening. Until now, right in the process of work, the chef himself teaches the waiters the correct wording and explanation of the meaning of the dishes BEFORE the guest tries them. Let's take a classic example: beef tenderloin with spinach and spicy dogwood and plum sauce (250/50 g, 148 UAH). Alexey says that some visitors have already said that they refuse steakhouses and will only eat meat here. I understand them. Yes, tenderloin is meat not on the bone, it is “lazy” meat, “the butcher’s share” (butchering the carcass, in the dark times of the deep Middle Ages, the butcher pulled out a long, narrow, unremarkable muscle and said with a feigned sigh: “Well, this is I’ll take it, so be it.” The tenderloin is tender, filet mignon is made from it, but the point is how to cook it. In The Dog Ate the Pigeon, a good piece of tenderloin is cooked using the sous-vide method - in a vacuum bag at a certain (not higher than 82 ° C) temperature for the exact amount of time. “And still, one serving out of twenty turns out to be rather dry,” the chef laments. “How can that be?!” Science has an answer to this question, but it is too vague and unsatisfactory. The sous-vide method has won the love of chefs and visitors of restaurants all over the world, due to the fact that during cooking all the juices and taste of the product, be it meat, fish, vegetables or fruits, are preserved in the product. The main thing is to choose the right temperature and cooking time: a degree up or down, a minute back and forth - and the dish is spoiled. The famous American chef Thomas Keller and his associates spent five years deriving ideal formulas and then shared them in his book, making it easier for thousands of chefs.
The taste and texture of the beef and trout with vanilla, oatmeal and hollandaise sauce (150/100/50 g, 140 UAH) performed by Alexey was impeccable. Pickled small pearl onions - a side dish for trout - commonly known as "seyanka", hits on the spot with a bright vinegary taste: "Wow!" - "Well, what is it." But I would still caramelize it. Beets and carrots in the same dish - al dente, that is, crispy. Like a strip of puff pastry.
The meat is great, the spinach too (slightly saltier than the meat, but just right), I would have eaten it without the sauce. “I would too,” the chef replies, “but our people cannot be served without sauce - they will immediately think that they decided to save on them.”
Trying vegetable stew (300 g, 65 UAH), I again remembered Thomas Keller: “To make vegetables look and taste perfect, cook them separately, and then combine them.” So here. Everything is as needed. Potatoes and beans are cooked until soft, through and through. Carrots and zucchini, as my mother says: a little bit of cheese, al dente. The only “wasting” was, in my opinion, eggplant: “Is it frozen?” - "What do you! Nothing frozen! Just imported. But I'm already picking on this.
The cheese plate (150 g, 130 UAH) contains only Ukrainian cheeses. Pigeons are also on the menu, they are grown in Mukachevo. The signature dish - a hot dog with pigeon meat - was invented just a week before the opening.
Nastya Fesun worked with Alexey on the confectionery menu. A very young but also very promising confectioner. Condensed milk ice cream with chocolate sponge and white chocolate mousse with praline (250 g, 80 UAH) I would recommend eating in exactly the same order as stated on the menu. First, a very sweet and very tasty thick ice cream of those that are delicious even when melted, then a spicy cookie, and finally, almost neutral in comparison with other ingredients, white chocolate mousse.
The most interesting thing is to sit on the lowest floor of the restaurant - you can watch the chef and sous-chefs - Olga Martynovskaya and Sergey Timoshenko - prepare the dishes before serving them to the guests. Recently, Artem Urazaev, the former chef of Kanapa and Samogon, joined the team. The upper hall is "coffee", "fast", "for breakfast" or business meetings. Here the barista rules the ball, first of all, Slava Babich, widely known in the circles of coffee lovers. It was from his hands that I once drank my most delicious cup of coffee at the suggestion of Alexander Hadzhi - this happened the day before Red Hook closed. As they say, the first mechanical machine La Marzocco Strada in Ukraine is installed in Golub. The first lady of Ukraine has already managed to spend in the restaurant business meeting and ask where they bought such dishes for coffee. She promised to come regularly.
The next room is the wine room. About the wine list compiled by Oleg Kravchenko, on the opening day, my friend, a real doka in good alcohol, said: “This is an ideal map. A map I would like to make for myself. Even budget wines here – 300 UAH per bottle – justify themselves from start to finish.” I tend to believe him. And you can try and argue.
We also thought about children, the flowers of life, who often have nowhere to go. For the very young, "space" chairs are provided that fold out to a horizontal position so that the child can sleep. For those who are a little older, there are iPads with cartoons and coloring books, and especially for the “why-why” (“Where is the dog?”) We bought toy leather dogs.
The fact that the restaurant is constantly improving, I can judge from my own experience. As soon as I got indignant on Friday: to open the heavy door myself, to take off my coat in the cloakroom... As already on Saturday, the cloakroom attendant literally grabbed my coat from my shoulders, and the waiter diligently told about each dish. "Judge not lest ye be judged". If you like it - go, if you don't like it - there are enough places. The dog ate the pigeon is worth a visit at least once if you squeeze in, because all the tables here are occupied, starting almost in the morning.
A dove in a dream symbolizes receiving good news, peace, bliss of pleasure, wealth and success in business.
For lovers, such a dream predicts fidelity. If your lover is going on a long trip, then after such a dream you must believe that he will return to you, and his trip will be profitable.
For married people, a dream about pigeons predicts the devotion of spouses.
For businessmen, a dream about pigeons promises an increase in fortune.
Seeing him flying in a dream is a sign of receiving good news of success.
Seeing a dove in the sky is a sign of consolation in love.
Cooing doves in a dream promise happiness to lovers and a happy marriage for married people.
Feeding pigeons from your hands in a dream is a sign of great changes in life, recognition and honor. Sometimes such a dream indicates a great affection for you by some person.
If in a dream you are trying to close a dove in a closet or cupboard, and it falls out of there, then your hopes for happy marriage with your beloved will not be justified.
A mother's dream of a dove predicts news from her beloved child.
Catching pigeons in a dream - to losses; to kill - to separation or death of a close friend.
Pigeons flying over your house, sitting by the window or on the roof, portend news from loved ones.
Seeing two kissing doves in a dream is a sign of your lover's devotion, reciprocity, affection.
Seeing a turtledove in a dream is a sign of tender affection for men and good news for women.
Interpretation of dreams from the Family Dream BookSubscribe to the channel Dream Interpretation!
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