Chef Johnny Clark will open Anelya (3472 N Elston Avenue) in Chicago’s Avondale neighborhood on October 24. Diners can make their reservations today through OpenTable to experience the new restaurant from Chef Clark, which aims to preserve Ukrainian culinary traditions, as well as be an introduction of the cuisine to a larger audience. The restaurant name and background is derived from his grandmother, Anelya, and it serves as her 100th birthday gift.
A focus on the culinary program from Clark will be fermentation and seasonal preservations. For starters, Anelya will roll out a custom made Zakusky tower directly to the diner’s table, carrying various Ukrainian-style small plates like sliced and cured meats, pickled vegetables, fish and other hors d-oeuvres. Diners will select starters from the tower to begin their meal before heading on to other á la carte offerings.
Chef Clark’s main menu will feature takes on staple dishes like Varenyky, which are similar to pierogis or ravioli, with fillings like pumpkin and farmers cheese, or even seasonal fruits like cherries as a sweet and savory application. Anelya will also offer modern takes on dishes like Holubtsi, or stuffed cabbage with sturgeon and buckwheat with caviar and sherry cream sauce.
The wine program at Anelya will feature many styles and varietals imported from strictly Eastern European states. Clark’s cocktail program will feature takes on traditional favorites and named after poems and writings from Ukrainian artist Taras Shevchenko, like a shaken horseradish martin. Non-alcoholic drinks like a homemade kvass, which is a naturally fermented beverage resembling kombucha, made from beets or other ingredients like grains and rye bread, will also be available.
Chef Johnny Clark will open Anelya (3472 N Elston Avenue) in Chicago’s Avondale neighborhood on October 24. Diners can make their reservations today through OpenTable to experience the new restaurant from Chef Clark, which aims to preserve Ukrainian culinary traditions, as well as be an introduction of the cuisine to a larger audience. The restaurant name and background is derived from his grandmother, Anelya, and it serves as her 100th birthday gift.
A focus on the culinary program from Clark will be fermentation and seasonal preservations. For starters, Anelya will roll out a custom made Zakusky tower directly to the diner’s table, carrying various Ukrainian-style small plates like sliced and cured meats, pickled vegetables, fish and other hors d-oeuvres. Diners will select starters from the tower to begin their meal before heading on to other á la carte offerings.
Chef Clark’s main menu will feature takes on staple dishes like Varenyky, which are similar to pierogis or ravioli, with fillings like pumpkin and farmers cheese, or even seasonal fruits like cherries as a sweet and savory application. Anelya will also offer modern takes on dishes like Holubtsi, or stuffed cabbage with sturgeon and buckwheat with caviar and sherry cream sauce.
The wine program at Anelya will feature many styles and varietals imported from strictly Eastern European states. Clark’s cocktail program will feature takes on traditional favorites and named after poems and writings from Ukrainian artist Taras Shevchenko, like a shaken horseradish martin. Non-alcoholic drinks like a homemade kvass, which is a naturally fermented beverage resembling kombucha, made from beets or other ingredients like grains and rye bread, will also be available.
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