Visit this nostalgic restaurant, which bears the name of one of the nation's most prosperous years, for a taste of pre-Revolutionary, European Russia. The reasonably priced menu reflects a time of czarist opulence with such dishes as whole sturgeon in caviar sauce, locally caught pike fried in bread crumbs and served with potatoes, duck leg with buckwheat, and rabbit stewed in a clay pot with zucchini and sour cream. The wine list is decent, with an international selection that includes French, Italian, Spanish, Chilean, Argentinian, and even Moldovan wine. Service is friendly and quick, and the decor is Imperial-style, with mirrors, elegant walls, and white, diaphanous curtains.