Hard to imagine that in the early XX century Vorobyovy Gory from the Kremlin hand, was considered the suburbs. Its name they received in the village Vorobyov, which became part of Moscow only in 1922. But even this did not violate the usual way of rural life. And not canceled corporate service to villagers for a small fee to take a couple of hours in the gardens, so anyone could under the canopy of trees to enjoy tea from a samovar and fresh air.
the First restaurant was established here in 1891, and the first caterer was local peasant Stepan V. Krinkin. The wooden building stood on the hill near the Church of the Holy Trinity. The owner personally greeted our dear guests on the porch. Thanks to the ingenuity, entrepreneurial spirit and hard work Krinkin and his successors turned an ordinary tavern in one of the most respectable suburban restaurants of Moscow.
At the same time, next door came the famous Pushkinskie gardens. The fertile soil and the weather conditions were grown in Luzhniki strawberries, artichokes, melons, watermelons, celery. Needless to say that the restaurant was famous for krynkina a wide range of dishes from fresh vegetables and incredibly delicious strawberries and cream. Especially admired the small, crunchy cucumbers Pushkinskie, nalivshiesya in oak barrels. They were supplied only in two places – a restaurant krankina and shops Eliseev.
Case krynkina flourished. In 1904, opened the doors of the new building. Guests were entertained by Russian, Ukrainian and Gypsy choirs, dancers and illusionists. The area around the restaurant was arranged like a ride “roller coaster”. In the winter you could ride a sleigh and reindeer. On New year Krinkin arranged gorgeous fireworks.
The illustrated magazine “Sparks” for 1912 printed advertising for the restaurant, which was managed by the wife of the late Stepan Vasilievich and his sons: “the best view on Moscow opens with a huge terrace, of the total winter double-height rooms, decorated in Russian style and the suites of first class restaurants E. G. Krincinas with-mi… restaurant since 1908, operates all year round: in winter the roads are always cleared of snow. The enterprising owners of this winter to give visitors rides with the mountains from the restaurant to the river on sleds and skis in addition… expect to have a message along the Moscow river on deer… Lovely dishes under the supervision of top-notch chefs-cooks and Caucasian cuisine under the supervision of famous chef Sergo. The best of wine. The restaurant is always available for the public cars.”
However, the prices for autoship of the guests was strong. There are 3 back of the ruble and 50 kopecks per verst (3 rubles in those days you could buy 1kg best leaf tea or 2 kg Swiss ��of Ira). Besides the winter the road was snowed in. Much more comfortable the way it was when the restaurant was built narrow-gauge railway. Her small locomotive “cuckoo” carried a few bumpy places. (The sounds he was making while driving, reminded of the cuckoo bird of the same name.)
krynkina had even the boat station. Boats plied between the piers at Bolotnaya square on the Sparrow hills every half hour from 11 am until the end of the operation. Tolls were taken at 20 kop. to 10 p.m. and from 11 p.m. to 2 a.m. for 50 cents per person.
but the most attractive place in a spacious property Kranking was “booming, boardwalk, dry, tebessa, Gardarika” – a long, spacious terrace, suspended on wooden brackets directly above the cooler. It had 4 levels and was equipped with telescopes.
Here, under the fresh balychok and a double shot of vodka, the visitors admired the great city, its sprawling at the bottom of the river.
the Day it was visited Zamoskvoretsky power merchants with their families. And closer to night, from Moscow flew the carefree playboy. The cost of lunch at krynkina was not for the average purse, but “triple” ushytsia, and the famous grouse kraskinskoe cancers was worth it. Confirmation we find in the memoirs of the artist Valentina Khodasevich: “It was a famous place. There was, however, expensive, but good food. Famous was there cancers – such large I have never never seen…”
Ivan Shmelev’s novel “the year of the Lord” is vividly described the restaurant with his father, a well-known building contractor and major creditor krynkina. “…Krynkina meet us at the front: the Krinkin and all the sex thugs. It leads you to the clean half, goldrake, on the very brink, at the height, from whole of Moscow at ladoke… Moscow in tomance and Golden sparks of crosses and domes… I Have a air special here, “kraskinski”-C!.. there is Krinkin. – Here, come in June-the month to… well, live-it-live strawberry! All fields-gardens pulls… And with the Moscow river – living crabs, and curry boiled-with, of course… hazel grouses, chickens steam, uscoe sterlet with rastogijyoti-s… And here, carrying on a silver tray, on maple leaves, a pile of branches krupneyshiy ripe strawberry… well, beauty!”
PS. Immediately after the revolution the restaurant was closed and confiscated from the owners of the building. It was a library-reading room and a kerosene store. Soon there was a fire. There were rumors that Krynkina-sons and set fire to the building, outraged by the confiscation. According to another version, the former restaurant was hit by a shell fired by soldiers cold October day in 1917.
the Editors of “homeland” asks to respond the descendants of the famous restaurateur Stepan You��of levica krynkina.
Boiled crawfish
Ear sterlet
Steam chicken
Strawberries and cream in kraskinski
Ingredients: crayfish – 1 kg, water – 3 liters salt – 3 tbsp, onion – 1 PC., 2-3 cloves of garlic, 0.5 tsp. black pepper, 1 bunch of ripe dill with umbrella or dry dill seed (1-1,5 tablespoons).
Recipe: Boil the water. Put seasonings. Lower the crawfish into the boiling water head down. Cook for 8-15 minutes. Turn off the heat, give cancers to brew and how to proselytise in the broth for 30 minutes. Serving of crayfish, putting them on a dish together with the crushed ice. In order to ready cancers “glistening” in the water when cooking you can add vegetable oil.
Ingredients: sturgeon – 500 g, water – 2.5 l, onion – head, potatoes – 300 g fennel seeds – 10 g, pepper, salt – to taste Bay leaf – 1 PC., butter – 40 g
Recipe: Head sterlet, her tail and fins to fill with water. Onion peel and add to the pot the fish. There also put fennel seeds and pepper. After boiling, regularly to remove the foam. Reduce the heat. After 30 minutes, remove from heat and strain through a sieve. Again put on fire. Add the potatoes. Slice the large sturgeon steaks, and put in the broth. To follow the generated foam to the ear turned transparent. Check for salt. Add the Bay leaf. Check out the fish on alert. Ready to pull out, to anoint with butter and return to the pot. Pull out Bay leaf. Ear ready to be served with pieces of butter, half a boiled egg and greens.
Ingredients: chicken – 1 piece, flour – 1.5 tbsp oil – 2 tbsp, carrot – 1 PC., parsley – 1 PC., onion – 1 head.
Recipe: Chicken put in a pot, add the sliced roots and onion, pour beef broth or water 3/4 the height of a carcass, add salt and cook for 30-40 minutes. make the sauce: 1.5 tbsp of flour lightly fry with the same amount of oil, dilute 1.5-2 cups of broth, obtained during cooking of the bird, stir and boil for 5-10 min. the resulting sauce drain, add 1 tsp lemon juice, salt, piece of butter and stir. Chicken cut into pieces, place in a dish and pour the sauce over.
Ingredients: fresh strawberry – 300 g heavy cream – 100 g sugar – 50 g
Recipe: rinse the Berries, drain and remove the green stems. Cut strawberries in half. Cream beat until elastic foam, gradually adding sugar. In the prepared glasses put some cream. On top lay the sliced strawberries. Alternate a layer of strawberries and layer of cream until the ingredients are gone.
