Anelya

Named for his grandmother, Chefs Johnny Clark and Beverly Kim bring the flavors of Eastern Europe to Avondale. Throw back a shot of horseradish-infused vodka or sip a glass of Balkan wine in the bar before moving to the cozy dining room.
The menu takes a product-focused approach to traditional specialties. An array of hors d'ouevres is displayed on the zakusky cart loaded with the likes of sunflower seed hummus, tart roe tarts, and carrot salad. Green borsch is enhanced with dill and nettles, stocked with boiled egg and slices of fingerling potato, while the freshly baked, butter-glazed, challah-like pampushky bread is a perfect pairing with the soup. Stuffed cabbage, or holubtsi, features finely ground locally raised beef.