Ariana Grinblat, a Russian recording artist, has decided it's time to update Russian cuisine in America, which, she contends, "has remained stagnant for 100 years." A pickle salad with Meyer lemon-yogurt dressing, cabbage stuffed with lobster, and quail in a walnut-pecan sauce gives you some idea. The chef is Vitalii Kovalev from St. Petersburg. The softly lighted room has a bar with infused and aged vodkas. Orson Salicetti (Apotheke) showcases the understated spirit of vodka in multiple facets, including aging it in barrels, infusing it with sweet and savory herbs, and pairing it with fresh fruit. The skylight room with an exposed brick wall is the hidden gem of the space -- perfect for long, intimate dinners.