Kavkaz

943 Coney Island Ave.
Brooklyn, NY 11230-1401
718-940-9454
Critics' Pick

Details

  • Daily 24 hours
  • $$; $$$
  • Dinner, Lunch
  • BYOB
  • Street Parking
  • Reservations Accepted
Kavkaz is a banquet hall that fills up on weekends but remains mainly empty on weedays, which you should consider an opportunity--the service and food are substantially better then. It offers the food of the Caucasus Mountains (you know, where Caucasians supposedly originated), sandwiched between the Black and Caspian seas. For the relatively unadventuresome, charcoal-grilled kebabs will nicely fill the bill, and there's a diverse pickle plate that's the borough's best. But adventure eaters will go beyond those choices to "mutton eggs with potatoes" (a hash of spuds and lamb testicles) or kutabi (sumac-dusted turnovers filled with lamb and fresh herbs). The best kebabs, by the way, are made from big chunks of sturgeon, though the lamb ribs run a close second.

Related Stories (4)

  • 2012's Most Challenging Dishes in NYC
    3 years ago by Robert Sietsema

    Welcoming the whelks! Some dishes you dig into without hesitating -- you know the terrain and keenly anticipate the execution. These sorts of dishes make eating pleasurable and worry-free. Other things you like the idea of, but once...

  • Our 10 Best Lamb Dishes in NYC
    3 years ago by Robert Sietsema

    At Boukies: What could be better than a rack of grilled lamb chops bolstered with lemon potatoes? Lamb is the new beef, and Brooklyn is its greatest borough. Whether cooked well-done or rare; barbecued, roasted, boiled, or merely se...

  • Tomorrow: Our 10 Best Lamb Dishes
    3 years ago by Robert Sietsema

    Will the gloriously squishy sheep testicles at Kavkaz make the cut? Lamb is the meat of the hour. While many Americans used to eschew the flesh as "too strongly flavored," most New York diners now proclaim its mildly assertive flavo...

  • Kavkaz: Nuts to You
    3 years ago by Robert Sietsema

    In a borough famous for its pickle platters, this one was exceptional. The tantalizing assortment flaunted big leaves of cabbage tinted bright pink with beet juice, slender green pepperoncini, a puckeringly tart carrot slaw, sliced ...

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