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Let’s say you wanted a meal consisting mainly of vegetables – Balkanika, specializing in the cuisines of the Eastern European Balkan Peninsula would be a good choice. Take a peak into the extensive glass cases as you enter the snaking warren of rooms and see an abundance of bread dips and composed salads, featuring plenty of tomatoes, cucumbers, artichokes, beans, and asparagus. There’s a hummus doctored with ivar, a puree of pickled red peppers, and further spreads of carp roe, porcini pesto, and beets with pignoli nuts, all served with toasted pitas. Cheeses, charcuterie, grilled meats, and stews round out the menu. The wine list – featuring all sorts of off-beat and off-price Balkan and Turkish bottles – is another plus.