IVY Bar

IVY Bar Post blues bar

23/08/2022

Художник 50 років створював лендарт-скульптуру в пустелі. Тепер її відкриють для всіх Новини 22 серпня 2022 Артем Черничко У пустелі штату Невада 2 вересня відкриють гі...

02/02/2022

Аварийные буи для сбитых над Ла-Маншем лётчиков спасли в годы Второй мировой войны десятки жизней немцев и британцев

Zhenya Mykhailenko It took me a while to figure out that I'm not exactly a restaurant chef. Having training in french an...
22/11/2020

Zhenya Mykhailenko It took me a while to figure out that I'm not exactly a restaurant chef. Having training in french and italian fine dining does look good on a resume. It also is a great school of life and craft. However thinking that your training identifies you as a chef is false. Working in a high-end steakhouse and having been exposed to everything that goes along with that type of fine dining in fact pushed me towards cooking simpler and more honest food if anything. I did choose to retain the same high standard work ethics and finnes which to me is always a good thing no matter what your profession is. I want to serve dishes that are simple, straight forward, tangible and comforting. A few ingredients thrown together each having its own edge be it the cooking technique, particularly high quality or rareness. Most of the time you have to eat with your hands and you might get dirty while you're at it but it should be worth it. But most important is the attitude and a degree of frivolity that a restaurant could never afford. There are people I don't consider worthy of eating my food but i want to be polite about it so the environment, the staff or how dishes are constructed is a way to filter out people in a civilized way.... I completely accept that I can be an ass sometimes. That's why most of the places I used to hang out in were shops and where we had a language barrier and about the same attitude you don't really need to explain.

:”A chef, a biker and a coder walk into a bar...” I’m still waiting for the punch line to this joke me and my buddies s...
20/11/2020

:”A chef, a biker and a coder walk into a bar...” I’m still waiting for the punch line to this joke me and my buddies started.

If Freud was analyzing chefs he would never even get to the psycho-sexual theories considering the severity of trauma and stacks of self denial. Untangling of the cause and effect chain which brings a dishwasher to a bar at 2am after a 16 hour shift while knowing that 8am sharp he has to be back at work - could take lifetime.
He/she could be 20, 30 or 50 years old and ethnicity doesn’t really matter. Maria used to work as a chef in and now she could only score a dishwashing gig after moving to . Tony is 23 and his parole officer got him a sweet dishwashing job at a steakhouse after spending 3 years behind bars for theft. These two will be my bar buddies for the night. Sharing stories. Drinking to forget.

14/10/2020

First is the most important. It shows our values and what our bar is all about. At the moment we have no kitchen. It’s a room where something special happens. We celebrate canned by putting it on top of our home made potato chips sprinkled with dried powder. It’s especially good after 2am. Available when I work in the kitchen of Friday and Saturday nights from 21:00 to 4am

14/10/2020

First sandwich is the most important one. This one shows our values and what’s important. We celebrate canned fish by putting it in top of thinly sliced potato chips sprinkled with preserved truffles. God bless Albania :)

16/08/2020

A version of this appetizer should exist in every respectable drinking hole =) You have your chicken liver pâté with a thick layer of clarified butter, fresh cucumbers topped with incredible malton salt, pickled cucumbers & cabbage, caramelized onions and fresh baked whole grain bread. Ask your bartender at Ivy bar now =)

Address

Назарівська вулиця, 9
Kyiv
01032

Opening Hours

Monday 17:00 - 02:00
Tuesday 17:00 - 02:00
Wednesday 17:00 - 02:00
Thursday 17:00 - 02:00
Friday 17:00 - 04:00
Saturday 17:00 - 04:00
Sunday 17:00 - 02:00

Telephone

+380956311206

Website

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