 Photo: DoDo Pizza / VK.com
The St. Petersburg Times
A pizzeria in the Komi republic's capital city of Syktyvkar has launched a helicopter drone-delivery service. DoDo Pizza's first unmanned delivery was made on Saturday to much applause from witnesses in the city's main square.
 Photo: Wikimedia Commons
By Larisa Doctorow
The St. Petersburg Times “The men went to the dining room and approached the table of hors d’oeuvres, set with six kinds of vodka and as many kinds of cheese with silver spreaders or without, with caviars, herring, various tinned delicacies and platters of sliced French bread,” wrote Leo Tolstoy in “Anna Karenina.”
 Photo: For SPT
The St. Petersburg Times
Model Behavior
. Andy Fiord Fashion Advertising group, or AFFA, in conjunction with Birreria restaurant and the AdVita Foundation, have launched a sweet new joint project called “kind dessert.” Models from Lukovsky Model Agency, part of AFFA, tested their culinary skills and made trials of the dessert last week under the direction of Birreria head chef Anton Isakov. The dessert — a light, airy mousse topped strawberries and mint flavouring — will be available on Birreria’s summer menu, with proceeds going to AdVita to help with cancer treatments for children.
 Photo: By Maria Nemm / VK.com
By Gus Peters
The St. Petersburg Times I want to make this very clear before I begin: I don’t like horror movies. After watching “The Haunting” at a friend’s creaky house as a very impressionable nine-year-old, I developed an aversion to all things frightening. The scariest movies I can bring myself to watch are in black and white, and the violence occurs off-screen.
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|  Photo: AFWRussia / For SPT
By Gus Peters
The St. Petersburg Times Russian food has a reputation for simplicity. The traditional Russian meal often involves soup, some kind of meat and starch, and generous amounts of alcohol to wash it all down with. However, this weekend’s O, Da! Eda! Food Festival on Yelagin Island hopes to prove to skeptics that St. Petersburg cuisine is far more than potatoes and borsch.
 Photo: Chaihona No. 1
By Lana Matafonov
The St. Petersburg Times At first glance, it’s easy to dismiss Chaihona No.1 as yet another typical new restaurant in St. Petersburg encompassing the same characteristics as all the others: It occupies an overly large space in which most seats are left empty, offers too many dishes (five different menus were handed upon seating) and plays terrible background music. However, once given a chance, this lounge-style restaurant eventually wins you over with its authentic meals and incredibly beautiful and comfortable interior.
By Carolina Starin
The St. Petersburg Times Library has somehow carved itself out a cramped basement space in the shadows of the Four Seasons and W hotel along the big business and tourist-trodden Voznesensky Prospekt, one short block from St. Isaac’s Cathedral. Its visible entrance and sidewalk blackboard listing its specialty items offers an appreciably casual invitation to this gastropub in a neighborhood of extravagant behemoths.
By Gus Peters
The St. Petersburg Times Chaine des Rotisseurs, a gastronomic order founded in Paris in 1950 but with a history that traces back nearly 800 years, crowned a Russian champion in their Competition of Young Chefs on Sunday at Swissam Hospitality Business School.
By Altima Listopad
The St. Petersburg Times After almost walking straight past the unassuming entrance, we entered into what could’ve easily been an Ikea showroom — the restaurant space seemingly kitted out with its furnishings and decor. However, unlike the hipster flamboyancy often seen in new establishments these days, Alfavit was refreshingly light, spacious and airy, with a reassuring sense of simplicity, which was also carried through in both service and menu.
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