Comparing Blini across three restaurants — an honest verdict

I ate Blini at three different restaurants in the same week to compare. The results were illuminating. The use of salted herring varied significantly — only one got it right. The subtly sour from fermentation profile should be consistent but interpretation differs widely.

the Russian tea tradition using a samovar is centuries old and central to social hospitality. The best version came from a family New Year table, which felt authentic. kefir was offered at all three but only one knew how to serve it properly. The gap between mediocre and excellent Blini is larger than you'd think.