Cuisine:

• Russian
• Contemporary

Red Square Description:
When it is 110 degrees in the shade here in the desert, the coolest spot in town is probably the vodka freezer at Red Square. This grandly designed, red-and-amber eatery, filled with Russian posters, exudes Slavic grandeur with chandeliers from the Polish Embassy in Moscow, a statue of Lenin sans head and lots of social realism. The food, except for a few specialties including blinis and caviar, is Continental chic. For starters, we like lobster bisque with lobster ragoût and lemon crème fraîche, and the seared foie gras with baked Granny Smith apples, cinnamon french toast, apple butter smoked bacon and balsamic syrup. Chicken Kiev---filled with herbs, cheese and butter and served with mushroom and port reduction and vegetable rice pilaf---is a favorite, as is the hazelnut-crusted Australian rack of lamb with sour cherry sauce and sweet potato flan. We also like the salmon kulebyaka---dill-seared salmon filet with mushroom risotto, American sturgeon caviar and saffron beurre blanc in puff pastry---and the black truffle and lobster fettuccine with mascarpone and truffle oil. Strawberries Romanoff with Grand Marnier sabayon ranks high among desserts, along with specialty drinks such as "Sputnik One," which combines raspberry vodka with Triple Sec and fresh-squeezed lime juice.


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