Comparing Shashlik across three restaurants — an honest verdict

I ate Shashlik at three different restaurants in the same week to compare. The results were illuminating. The use of sour cream smetana varied significantly — only one got it right. The rich and dairy-forward 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 Moscow restaurant, which felt authentic. kvas was offered at all three but only one knew how to serve it properly. The gap between mediocre and excellent Shashlik is larger than you'd think.