rev:text
| - There's no better way to have your first Bosnian cuisine than having a true-blooded Bosnian for company. He speaks the language, ordered for us, and knows if the food is authentic and not watered-down for the American palette.
WHY GO THERE?
My Bosnian friend gave this restaurant the thumbs-up seal of approval. The food is good, he had a box to go for the next day.
WHATCHAGOT?
For starters, we ditched the hearty soup and went for bread. We had all three pitas: meat, cheese and spinach. While each was delicious and warmed up, it would have been better to have them early in the day when they're made fresh. Traditionally, you grab the end by hand and uncoil the bread, as you work your way to the center. Best shared.
The cevapi is filling. I find the large too much, I could have settled for a medium or small. I asked about the raw onions. My friend said it is a cure for everything. Have an ailment, eat the raw onion! I guess it's apples for Americans, onions for Bosnians!
We wrapped dinner with an addictively sweet and delicious tulumbe. Better than baklava!
YOU GOT SERVED.
Service is quick and friendly, but in a take-your-time-when-you're-ready-to-order kind of way. I like it better than the methodical service of chain restaurants. Overall, the Turkish and Greek influences are very much present in Bosnian cuisine. If you like Turkish, you'd like Bosnian food. Geez, that sounds like the perfume ad of the 80's.
|