The spot is an homage to Clark’s grandmother, serving classic Ukrainian dishes with modern twists.
has long had rich culinary traditions, but many Americans are unfamiliar with the Eastern European country’s foodways. One of the United States’ best chefs is hoping to change that, though.. Named for his grandmother, the restaurant is an homage to both her and the country she inhabited. That’s evident in the menu as well as the design, with Anelya’s tile pattern coming from the floor of Clark’s grandmother’s childhood home in the city of Kharkiv.
To start, diners will be presented with a custom Zakusky tower rolled straight to their table, featuring small plates like sunflower-seed hummus, trout-roe tart, and biber dolmas with beef and Cahokia rice. Main dishes follow, with classics such as varenyky receiving a twist via fillings like saffron, potato, and jowl bacon. Holubtsi contain preserved tomato, spaghetti squash, and blank lentils, while Anelya’s borscht pairs duck, smoked pears, and cultured cream with the beet broth.
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