It's sort of baffling that Buyan has so many positive reviews on HGW. I'm an avid foodie, and I'm big on appreciating techniques and flavours behind dishes.
To the Chef: A Chicken Kiev is supposed to be a crumbed, fried chicken breast, with a garlic butter and parsley centre. I've eaten it in Russia, and in Ukraine amongst others but yours was missing the essence of a Chicken Kiev*:
The breast is supposed to be opened out to thin down its 'meatiness' before it envelopes the garlic and herb butter. Then eggwashed and crumbed, before frying or baking. When sliced open, butter should ooze out of the breast. OOZE.
Yours, Chef, did not ooze. It barely sputtered. The breast I got was chewy, too meaty, and not sliced or hammered down thinly and the butter was bland and lacking garlic, parsley AND SALT. And this is coming from someone who barely seasons with salt at home -- I typically find food outisde too salty.
As if that wasn't bad enough, the Chicken Kiev, came served not on a bed of mashed potatoes, straw potatoes, or rice. No, no, no -- this one was served with undercooked wedges. The beets and carrots were fine. As was the broccoli. But really, undercooked wedges, Chef? Really?
To whomsoever runs the establishment: The Vareniki was so-so. The infused vodkas were up there. But the service was stellar.
To anyone reading this: Avoid the Chicken Kiev at all costs. Try the remaining dishes at your own risk.
*If you're unsure as to the technique behind the dish, I'd suggest looking up Marco Pierre White's version on YouTube (he was Gordon Ramsay's mentor, in case you didn't know).