If you can cook a T-bone to medium rare without a thermometer, you probably know Pavel Potseluev, a celebrity chef and one of the leading meat experts. Steaks at his rugged restaurant on Lesnaya are selected using a matrix: country, cut, marbling index, tenderness and flavor intensity, plus aging method, including signature techniques — with whiskey and a long 140-day age. But it's not all about ribeye: there's also lamb and chicken for mains, and tartares — on the bone, with anchovies, or made from venison. The wine list features an extensive red section from Bordeaux to Stellenbosch. For dessert, try to tell their Heart from the real thing: this shockingly realistic dessert is served on Fridays and Saturdays.

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