Inside Café Glechik, you’ll feel like you’re at your grandma’s house. That is, if your grandma were Ukrainian. There’s embroidery, old teacups and framed scenes of the Eastern European countryside, but more importantly, amazing food.
In our current issue Rachel Wharton takes us into the kitchen at Café Glechik, where for years Tyslia Kozlova churred out her beloved pelmeni–plump Ukrainian dumplings stuffed with veal or pork and served swimming in drawn butter–and beet-filled borscht.
On the southern edge of Brooklyn, a portal to Odessa.
This month our beautiful digital edition includes freebies like a recipe for espresso-maple bacon from Toby’s Estate Coffee, recipes for fried kale with fish sauce, bacon and mint from the chef of one of Portland’s hottest restaurants, instructions for how to grill vension and cook an elk steak, and Gabe’s Mom’s Clams Casino, not to mention plenty of extra photos from Cafe Glechik in Sheepshead Bay.