Onegin

Onegin is where you'll go when your usual palace just isn't opulent, caviar-y or crazy enough. You'll find smoked sturgeon by crystal-chandelier light. House-infused honey-pepper vodka from a bar made of 200-year-old Ukrainian birch. And borscht. Delivered to your red velvet throne by butler-jacket-wearing waiters.
Whether you head to the aforementioned bar, or past 19th-century carriage seats and into the brocade dining room, all roads lead to vodka. Available in a carafe, a cocktail or the spiked fisherman's soup (next-level comfort food).
The rest of the menu comes courtesy of the city's only operational Russian pechka, a wood-burning furnace that would have once been used to heat a czar's castle. Now, it'll heat your quail on a stick.
And while you wait between courses of pike caviar and pork belly p