At the end of March, Port 2.0 restaurant started operating on Bolshaya Monetnaya Street in the center of the Petrograd Side. This is the reincarnation of a successful project, formerly located on Mayakovsky Street and closed in the fall due to disagreements with the residents of the house. For the Petersburg restaurant market, Port is, in a sense, a phenomenon, the first place in the city where fish and seafood dishes were offered for reasonable money, most of them domestic (Port opened in the midst of the first sanctions campaign). Later, other restaurateurs tried to repeat the successful concept many times, but nobody, in fact, was able to convincingly do this: the establishments either closed after a while, or were forced to expand the concept, or transferred to premium status.
The main hits of the first restaurant, aquasystem and a separate meat hall
Port did not manage to avoid some transformations as regards the assortment. The main change - meat is now served here. The very appearance of the meat menu is easy to explain. Port kitchen is still headed by chef Alexander Pushkarev, part-time one of the co-owners of the Chuck mitteria and Holy Ribs bar - a person who is well acquainted not only with the fish, but also with the meat industry. The disappointment, which is likely to be experienced by many conservative fans who admired the clean concept of the past institution, the organizers tried to soften as much as possible. The meat menu (and there are only four items in it so far) is taken out separately and only for those who choose a meat hall specially designed for this purpose - a partition bounded by glass walls in the center of the restaurant. They offer tartare from a flank with a blue cheese Kurd (380 rubles) and three types of steak - Chuck, Flank and New York (650-1,750 rubles). Later the menu will be expanded, but it is promised that there will be no more than 10 items in it.
As for the main menu, for the most part it consists of hits from the old Port: they still serve bruschetta with crab (280 rubles), smoked mackerel paste (280 rubles), signature salad with crab (580 rubles), hearty Marseille fish soup (450 rubles) and, for example, grilled octopus with baked pineapple and mango and chili sauce (850 rubles). The pure genre has not gone anywhere: crabs, mussels, shrimps and oysters can still be ordered separately. French oysters will cost 450 rubles apiece, a portion of grilled shrimp - 1,700 rubles, and a large assortment of seafood, designed for the company, costs 6.5 thousand. In the near future, you should wait for menu updates. First of all, new mollusks. An autonomous aquasystem appeared in the restaurant’s kitchen.
To create a wine list, the team did not specifically invite anyone, but focused on their taste and experience. There are about 30 varieties of white wines in the selection, of which five are poured into glasses (300-340 rubles), red (from 300 rubles per glass) - two times less. There are also cocktails (450 rubles), several items of draft and bottled beer (300-450 rubles) and strong alcohol.
Industrial port stylistics
In the former factory floor
The restaurant is located on the ground floor of the building, which previously housed the Pyrometer plant (now it is a business center). The former workshop with high ceilings was entrusted to rebuild by DA Architects, which also worked on the first Port. The task for designers was the same - to create a space in the style of an industrial port. But if two years ago, on Mayakovsky Street, they abandoned excessive brutalism, softening it with a ship theme like a panel from nautical ropes, this time the team went all the way. The space (and it became about a hundred meters larger) was divided into several zones, fenced off with a metal stack, glass and massive wooden beams, grilles of bent fittings were installed under the ceiling, instead of romantic ship lights, minimalistic jellyfish lamps were chosen, and the already mentioned the meat hall was painted with aggressive graffiti like "Vegan, get out of here".
The obvious advantage that the location provides in a non-residential building is the absence of noise restrictions in the evening, the organizers plan to use. Last weekend, they held their first party here and found the experiment successful: so on weekends they will continue to remove some of the tables from the bar area to make room for dancing, and they will invite DJs.Moti with jasmine - 300 rubles Cod with ptim and peanut sauce - 450 rubles Marseille fishermen soup - 450 rubles