Sigh... Whole roasted cauliflower anyone? Or maybe some pasta with an incredibly smooth sauce (the secret is starchy pasta water, gasp!).
I hate being so jaded at such a young age. At least there is:
White Rabbit, Moscow,
Vladimir Mukhin gives a futuristic twist to obsessively researched 16th-century Russian recipes and archaic Slavic ingredients most Russians know only from fairy tales. Get the Forward to the Past tasting menu, which might include moose milk or the caviar of an albino sturgeon.”
I would eat there.