Open for one month, I’ve been there seven times. Service is charming. Two young women who clearly want to make this a good experience.
The hot borsht is the best I’ve ever had. With sliced beets, potatoes, and chunks of tender beef, topped with a dollop of sour cream and a sprig of dill. Yum.
The Chicken Kotleti is my next favorite dish. Explained as a chicken cutlet, I thought it would be a sliced piece of chicken. Thankfully it was not. It’s ground chicken with special spices, breaded and deep fried. And as I’ve learned, it’s served with the same thing as all the dishes: pickled cabbage and lettuce. Note to file: These are best fries.
Beef Stroganoff is not great. Here’s the goulash, which is great, with mashed potatoes. I’m not sure what the difference is between stroganoff and goulash, but in this instance it’s mushrooms.
It’s expensive for lunch, but they have lunch specials. One day, they had Makaroni po flotskiy. I asked what it was and the waitress went to great lengths to remember, and then tell me this was the pasta “makaroni” that was served to the Russian navy.
This is tangential, but Nemroz you should check out a wonderful cookbook entitled “Kachka”. I have made several dishes from it for my Russian friends and they loved them. Recipes from many areas of the former USSR.
I’ve seen it. It’s a bit weird for me to get a cookbook seeing how i can make most of the stuff already and just ask mom or aunties for the things i dont know, like the thing last weekend.
Makes sense. Although I still hunt recipes for roast beef and Yorkshire pudding although my family is from York. I do love the story of how the restaurant got its name.
Enough hijacking the the thread. Happy thanksgiving all!
I had to Google that. At least from the first few links it doesn’t look bad at all. It looks like a variation of something you find on a charcuterie board.
I will say that, while delicious (it’s basically just congealed stew), homemade kholodets does not usually look particularly…refined (at heart, it’s chunky meat jelly)
that’s right. kholodets is just meats in aspic, there are plenty french things in aspic. where we’re from it’s on usually only the cowfoot meat in the aspic which is just the broth of the cowfoot. it’s amazing with russian mustard… armenians and russians put all sorts of things in the xolodets though.
Late notice, but Darra Goldstein, one of the great Russian food historians (and she also helped engineer the trade of Stoli coming to the US in exchange for Pepsi going to the USSR), is speaking at Now Serving LA at 11 on Saturday morning. I’m biased because she was also my professor, but I think she’s great.
At least from the first few links it doesn’t look bad at all. It looks like a variation of something you find on a charcuterie board. 