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  • Ambience: Arrived at 12 noon on Friday, we were the only table in the restaurant. Half of the restaurant walls are glass walls which made it very bright and cheerful even on a snowy day. The interior highly contrasts with the entrance and parking lot, which formed our first impression: big old John Deere farm trucks! At first we thought we got the wrong address. One of my dining buddies, from Serbia, confirms our food was legit. These would be dishes they always eat at their family gathering. We had - borscht soup: very good, the menu boasts it's made of 57 ingredients; I could only visually identify 4 and taste tomato in it. I have no problem ordering it again. - pierogi sampler: 6 big pierogies of potato, mushroom and sauerkraut fillings. Flavorful.They are not deep fried. They are first boiled then sautéed. Go very well with fried thin onion rings on top. They are very filling. I had to take half home. - Ukrainian favorites: 2 stuffed cabbage rolls, 2 pierogies, slices of kielbasa. I particularly liked the flavor of the cabbage skin. The filling, like other yelpers said, had noticeable amount of rice. About kielbasa- If you look at my photo, I bet you'll want to call it "sausages". The server insisted it is NOT sausages. It is new to my Serbian friend, so I looked it up, and indeed it is Polish/Ukrainian sausage. - grilled chicken kebab pita: my friend said it was good. Dessert: They made apple pie, cream brûlée and Napoleon cake in house. - Napoleon cake: not overly sweet, made of soft filo dough, slightly sour, perhaps from the sour cream filling between the layers. Better than the one we got from Yeleseyevsky's pastry counter. - Location: it's in the middle of nowhere. I mean it's not surrounded by forests, but there are no point of interests that would bring me here. If i lived in Strongsville or Parma, I'd add Olesia's to my rotation. But would I drive 40 minutes to come here specifically? Not so sure, unless this is the only place to get non-fried pierogies.
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