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Сelebrate the Holy evening in Bar Concrete.

6th of January at 7p.m and 9 p.m. Сelebrate the Holy evening with your family&friends in Bar Concrete.

Event program:
– Traditional Ukrainian ritual meals, cooked on an open fire;
– Entertainment program with carols, dances, competitions, you can take part of;
– Delicious prizes and of course a good mood!
For table reservation and additional information call ☎+ 38 (068) 056-56-56.

Where in Poltava one can eat the most delicious steak?

Poltava is a very attractive tourist city. Each traveler visits the Museum of Poltava Battle, the monument to Nikolai Gogol, Museum of Local Lore, the Aviation Museum, the Assumption Cathedral and many other places of interest.

Having done enough of sightseeing, you need to rest and eat. And what could be better than a juicy and nutritious steak?

The secret of this dish is not only in preparation. It starts earlier, at the stage of selecting high quality meat. Professional chefs say that it is 80% of the future success.

Theoretically, fish and even mutton could be used. But the majority of restaurants offer classic dish, prepared out of beef. But it is not so simple. For the taste of steak to be special, the meat is selected from young calves. And then the taste depends on the breed and also on the method of fattening the animal.

Fresh-killed beef is not suitable for cooking a steak. Meat needs to mature for at least three weeks. In this time the enzymes loosen the muscle tissue and make it softer, juicier and more tender. A proper butchering is equally important.

Usually the steak is given the name from the part of the veal carcass, from which it was carved. Then the degree of roasting are selected by a popular American classification: blue (raw), rare (with blood), medium rare (blood in the centre), medium (pink in the centre), medium well (almost cooked) or well done (cooked through and juice is clear) steak.

Note that not all types of meat are equally susceptible to varying degrees of roasting. Fatty steaks are ideally suited for cooking from medium rare to medium well. Less fatty meat is advisable to roast from rare to medium.

So, where in Poltava are the most delicious steaks? Of course, in the restaurant Concrete Bar! The chefs there know absolutely all the secrets of this dish, and the meat is delivered from the United States and Australia, the recognized world suppliers. In addition, the restaurant is located in the historic part of Poltava, close to the main attractions of the city, so you  do not have to go far and enjoy the most delicious steak.

американские стейки в Полтаве

American steaks in Poltava

History of steak dates back to Ancient Rome. It is said that a priest dropped a piece of sacrificial meat to the ground, the meat being too hot to hold. Trying to cold his fingers, he tasted the juice. Obviously, the taste was good, so ever since meat was broiled on an open fire not only to appease the gods, but also to satisfy hunger.

In the course of history the new dish became known on various continents and in different countries, and each of them introduced something new to the cooking recipe. Americans contributed most of all, after all, they always liked to have outdoor picnics. Grilling meat is an excellent idea for such an outing.

If you want to try American steaks in Poltava, we recommend visiting the Concrete Bar restaurant. Here you will find both classic steak and its variations, such as Chateaubriand, Ribeye, Filet mignon. Regular American steak being rather straight-forward, let us review other recipes in more detail.

Filet-mignon steak is cooked of the central part of beef filet and has a size of 10 x 10 сm. The name comes from the French language, and in literal translation means “graceful” or “small filet”. This term was first used by the American writer O’Henry in his book “Four million” (1906). Filet-mignon symbolized romance and incredible cooking. Even nowadays, many pairs order this steak while celebrating St.Valentine’s Day. In Concrete Bar restaurant, we use meat of bull-calves specially bred on the farms of Australia and USA for 120 days.

Chateaubriand is cooked of a cut from the thickest part of beef fillet, which is soft and lean at the same time. The taste of this stake is similar to filet-mignon, but it is about twice as big.

The meat for Ribeye steak is cut from under shoulder, between the 5th and the 13th ribs. Because of the large quantity of fat, this streak has the most flavor and fat.