A Warm Start
Borscht and pelmeni are two approachable classics, each with a different kind of comfort.
A Guide to the Menu
From a first spoonful of borscht to a final forkful of honey cake, Russian Samovar’s menu gives a New York evening its own delicious sequence.
The Food Guide
If you are new to Eastern European food, start with familiar comfort: borscht is a beet-and-cabbage soup; pelmeni are handmade dumplings served in broth; and vareniki are potato dumplings with mushrooms and onions on the current menu.
Then follow your appetite. The menu also lists Georgian khachapuri, caviar service, meat and fish entrees, and desserts including Medovik and Napoleon. These examples are a guide; the official menu should settle what is available today.
The Essentials
A useful starting point—then follow the restaurant’s own links for information that changes.
Borscht and pelmeni are two approachable classics, each with a different kind of comfort.
Khachapuri, blini, and the restaurant’s caviar selections make a generous opening for a table.
Medovik is a layered honey cake; Napoleon layers pastry and cream. Ask what is available when you visit.
A Closer Look
A pre-theater meal may call for a concise selection; a leisurely dinner invites shared plates and a second course. Use the menu to plan, then ask the restaurant about timing, dietary needs, and current specials.
Good to Know
For live details, the restaurant is the definitive source.
On the current menu, Russian Samovar lists handmade veal or Siberian dumplings served in a light chicken broth.
The menu marks some dishes vegetarian, including vareniki, khachapuri, and several vegetables and salads. Confirm ingredients with the restaurant.
No. Prices and selections change; the official menu is the best source.
Plan Your Visit
Russian Samovar · 256 West 52nd Street · New York, NY 10019
Menus, prices, hours, performers, ordering, and availability may change. Confirm them with the restaurant.