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This fall, Chef Johnny Clark will open Anelya in Chicago’s Avondale neighborhood. Set to open in October, the new restaurant from Chef Clark aims to preserve Ukrainian culinary traditions, as well as provide an introduction of the cuisine. The restaurant’s name and background is derived from Clark’s grandmother, Anelya, and serves as her 100th birthday gift from her grandson. The restaurant marks a move for Chef Clark as he steps out beyond Parachute, of which he co-owns and operates with his wife and partner, Chef Beverly Kim. 

The restaurant, which was first conceived through a series of dinners hosted at wherewithall after the outbreak of the war in Ukraine. “I have such a strong desire to share a unique culture that I feel has been underrepresented throughout the world,” said Chef Clark and added, “I’ll be cooking traditionally inspired Ukrainian dishes with a modern approach. I want to tap into all the new and exciting things happening in the Ukrainian culinary scene.”  According to Clark, Ukraine has been in the process of a culinary renaissance since becoming independent in 1991.

A major focus on the culinary program from Clark will be fermentation and preservation of a season’s bounty. For starters, Anelya will roll out a custom made Zakusky tower directly to the diner’s table, which will carry various Ukrainian-style small plates like sliced and cured meats, pickled vegetables, fish and other hors d-oeuvres. Zakusky, or table offerings. 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 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 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 Eastern European states. Clark’s cocktail program will feature takes on options named for  Ukrainian folk heroes like Taras Shevchenko, like a shaken horseradish martini. There will be 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.

Anelya is located at 3472 N. Elston Avenue in Chicago’s Avondale neighborhood, two doors down from sister restaurant Parachute. 

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