Chekhov
Wicker furniture, handwoven napkins, and a birdcage with canaries and finches add to the flavor of an early-20th-century Russian country house, and the menu also lovingly re-creates Russian recipes of yesteryear. Emerging from the family-run kitchen are such carefully prepared dishes as roasted venison with warm fruit, Spanish garlic, and port wine sauce and Caspian sturgeon fillet with salmon roe, leek cream, and morel mushroom sauce. Libations include a nice selection of fruit liqueurs.
