Written by Joey Kingerski, a Clemson University Sophomore
Even before coming to Moscow, I heard stories of the famous Goodman Steakhouse, and I was ensured that once Dr. Buffington arrived he would take us there. Well, Dr. Buffington has arrived in Moscow, and this past week Isaac, Dr. Buffington, and I made our way over there.
Before we visited the restaurant, I took the liberty to do some research on this steakhouse. Being from Texas, I take my meat very serious, and I wanted to see the credentials on Goodman. After some research, I found out that Goodman is actually a Russian company, but they have opened locations in London, and that they named their restaurant after Jazz legend Benny Goodman. In addition to giving their restaurant a Western-sounding name, something that is very common amongst companies in Russia, they have also come up with the catchy slogan, “Goodman hits exactly the right notes as the perfect place to enjoy the best steak in town”. After my research was complete I was more than excited to visit what is widely considered one of the best steakhouses in Moscow.
Isaac, Dr. Buffington, and I met around eleven thirty on a Thursday morning to make our way over to Goodman. After a short metro ride and an even shorter walk, Dr. Buffington’s unfounded fears of not being able to remember where the restaurant was were cast aside as we saw a rather large sign for Goodman. Many restaurants in Moscow are not housed in standalone building like in the United States, but, instead, are housed as part of a much larger building. Goodman was not an exception to this and the restaurant was located in what appeared to be a very posh Moscow mall. Aesthetically, the restaurant was very pleasing and very well lit. The dining room was very spacious, the chairs very comfortable, and the ambiance was really quite nice. The only real complaint we had was that there was no non-smoking section and we were forced to sit next to a group of smokers, but fortunately this was not a problem because the dining room was exceedingly well ventilated.
The food was absolutely superb. Undoubtedly the best meal I have had the pleasure of eating in Moscow. Isaac and I both opted for a chicken-Caesar salad to start out with, and this salad would have been considered a meal at many other restaurants. The salad came in a very large bowl and there was an entire chicken breast on top, and after I ate my salad I had no doubt that the main course would be excellent. I was not wrong. On the advice of Dr. Buffington we all opted for the authentic Russian beef stroganoff. The stroganoff was very high quality beef, perfectly cooked, and served in an extraordinary sauce. We also had our choice of sides and I opted for the mashed potatoes which were also incredibly delicious. Overall, Goodman was an awesome dining experience that I will remember for a very long time. If you ever find yourself in Moscow with a hankering for some really good meat, I would definitely recommend that you check out Goodman Steakhouse.
Also in this Issue...
- Happy Birthday Maksim! by David Tyrpak
"Mr. Mazurov was gracious enough to shepherd us around on a tour of the fine city, where among other things, we saw Kaluga's Space museum and enjoyed a delicious lunch at a local cafeteria (courtesy of Mr. Mazurov.)..."
- Moscow Metro by Isaac Bredeson
"The metro is a part of life for many, if not most, Muscovites, us included. It is by far the most convenient method of travel around Moscow. With 180 stations and a daily ridership of almost 7 million it is the second busiest metro system on earth, second only to Tokyo..."
- Issue Photographer: Isaac Bredeson
Written by David Tyrpak, a Clemson University Junior
April 6th was our classmate Maksim Mazurov's 21st birthday. In celebration, we were all invited to his family's hometown of Kaluga to grill shashlik (Russian barbecue). The trip was a nice break from the rapid pace of Moscow, and we were all a little sad when we waved goodbye to Maksim's wonderful family and headed back to the capital.
Kaluga is decent-sized city a little over a hundred-and-fifteen miles southwest of Moscow. To get there, we boarded a train early Saturday morning and arrived three hours later in Kaluga, greeted by Maksim's father. Mr. Mazurov was gracious enough to shepherd us around on a tour of the fine city, where among other things, we saw Kaluga's Space museum and enjoyed a delicious lunch at a local cafeteria (courtesy of Mr. Mazurov.)
Later we met up with Maksim's sister, a fluent English and French speaker, now living in France, and then proceeded to Maksim's home, located in the suburbs of the city.
Maksim's mother, an incredible cook, had prepared us a "light" snack of cold cuts, cheeses, breads, and a vast array of Russian salads and casseroles.
After getting the whole family together for some pictures, we headed off to begin the shashlik making. As I said before, shashlik is Russian barbecue. It retains some of the salient features of American barbecue (namely grilling meat in a social setting), but the cooking method differs. We prepared our shashlik in the traditional manner. First, we collected suitable wood and made a large fire. While the fire got roaring, we dug a medium-sized shallow, square pit. When the fire had burned for some time, we collected the burnt embers and placed them evenly in the pit. Finally, we placed the marinated meat in a grill-cage over the fire-pit, making sure to evenly cook the meat on both sides.
I can honestly say that the shashlik was some of the best barbecue I've had, and being from the Deep South, I believe that's saying something. More than just eating barbecue, though, it was great to see and experience something so traditional to Russia. My thanks to the Mazurov family for their incredible generosity, and again, Happy Birthday Maksim!