Hunting Beef Wellingtons in The Kitchen Restaurant & Bar.

The brilliant thing about a growing business economy is that you can always expect to find something you have been craving at least at one spot among hundreds. The Kitchen, Fatgoose Pub, Sazda, and more are among a chain of restaurants that sit next to each other and have been ahead of the restaurant game for almost a decade now. While many of the good chains have become a crowd favorite. This chain has remained very niche.

Almost 4 years back when I miserably failed at cooking my very own Beef Wellington guided through a youtube video, I had decided I was better off being a patron to a restaurant than putting my oven through so many abominations in the name of cooking. But you see, back then English cuisine was as rare as a Russian that didn't see snow.

Come one fine winter evening, Google shows me this chain of English cuisine restaurants in the city center just behind a few blocks from the main road. That is how my story with The Kitchen began. However, to date, I have never had the chance to get my hands on a Beef Wellington.

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The cool thing about The Kitchen is that they do not really care much about repeatability. This is very strange given the fact that most businesses rely on maintaining top-notch repeatability in quality and experience to keep alluring customers back. Albei Rhe Kitchen does things a little differently.

I have been here a couple of times already. It is a must-be place for me and I have committed to visiting at least once annually. It just is too good to pass! Not to mention the insanely appealing interior they have!

I could be wrong about the era but the interior is based on the late 80s to an early 90s design. All the walls are covered with the Victorian era, almost like that of the Craigdarroch Castle's wooden panels for walls with beautifully framed paintings hanging from them.

The guest tables and chairs are also wooden, the kind that you don't really buy for your home unless you are very "retro". Two tablecloths go on the table and the floor is hardwood, too. There are very intricate positions for everything else that is modern. Even the bar is a Victorian-styled wooden bar and there is a giant wooden piano in the middle of the dining hall.

My favorite table is on the south side where the backdrop is a giant yellow wallpaper with fence wire all across it. On the fence wire they have hung silverware. It may seem odd but I tend to think of it as an artistic gesture. Also, if I need extra silverware I may never have to bother the waiters.

Evidently, The Kitchen has learned things the hard way. Or maybe they simply know how to cater to their patrons on an individual level. Every time I go there I always greet them in the local language and I am always greeted back in English. They still haven't gotten to translating the entire menu to English, but the waiter is always nice enough to verbally explain each item as much as possible in English.

Like I said The Kitchen does not care much about repeatability. This statement has its own T&C. Because the food and experience are just as incredible as the last time. Every time I go there I know for a fact that I am not coming out of the restaurant with a single drop of disappointment.

However, the issue of repeatability comes in the menu. I have never once gone to The Kitchen and found the same menu twice. Never. Every single visit has this element of surprise. I walk in there not knowing what am I going to order. I just hope there is a beef wellington this time. All I know for sure is that the food is going to be good.

On this visit, I got a little too interested and asked the waiter, who seemed to be longer in the restaurant than any other item on the menu, why do they change their lists so often. It seemingly has to do with seasonal ingredients and giving the palette of patrons something new every visit.

I ordered mini-shashlik wrapped in pastry, a lightly grilled chicken with lightly grilled zucchini and veggies, and a glass of refreshing non-alcoholic mojito.

Just like the name states, the mini-shashlik was a portion of two mini-shashliks on sticks wrapped in crunchy yet soft pastry. Topped with garnish and a side of sliced jalapenos and a sweet and sour sauce. This wasn't just one normal-sized shashlik broken in half. These were incredibly well made given how tricky shashlik can get, especially with such a small size.

The grilled chicken was simply put, delish! For how soft every bite was, you'd think it was oven-baked and then lightly grilled. But that technique usually leaves chicken breast dry on the inside and charred on the outside. This, however, was like cutting butter with a hot knife and juicier than thou. Overall, it is a very mellow dish. The grilled zucchini and veggies add that last dash of mellowness to the entire dish.

10/10 would recommend. Unless I am already too busy eating there.

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