Smoking Chef

Smoking Chef sits on Saryan Street in Kentron, built around a steak-and-wine format. Cheese and meat boards (5000–8200 ֏) are meant to pair with wine, alongside crostini with lomo or salmon (2200–3300 ֏). Shareable starters include veal tataki, veal tartare with rocket, Angus bresaola with parmesan, and salmon tartare with mango and avocado (2800–6700 ֏). Salads run from steak salad and roast beef to grilled chicken breast with avocado and Caesar with salmon (3900–6600 ֏). Soups cover seafood, asparagus-broccoli, chicken with truffle paste, and mushroom cream (1600–3700 ֏). The core of the menu is meat: a signature meat set for 29500 ֏, beef ribs for 36000 ֏, lamb shoulder, smoked Angus brisket with mashed potato, and duck confit with pumpkin puree. The steak list spans Wagyu (25000 ֏ per 100g), Angus prime cuts — ribeye, striploin, T-bone, tenderloin, flank, skirt — and local beef cuts priced by the 100g. Sides include grilled asparagus, black rice, and roasted potato with chips; sauces (blue cheese, hollandaise, peppercorn, barbecue) run 600 ֏ each. Non-beef options include grilled dorado, tuna steak, pork entrecote, and a Smoking Chef burger. The wine list runs deep across Armenian, French, Italian, Spanish and other bottles, with cocktails, sake, whisky and cognac at the bar. Desserts are limited to framboisier, profiteroles and pavlova. This suits diners planning a steak dinner with wine, groups sharing boards and cuts, or anyone tracking down Wagyu and Prime Angus in Yerevan. Average check runs around 9500 ֏, though a full steak-and-wine spread climbs well past that.