"This cozy Russian drinking parlor has a rep for its Soviet-themed cocktails and steamy bowls of dumplings — which, totally understandable. But it means that folks sometimes miss their hearty borscht, and it deserves equal billing. In the summer, Korochka serves a chilled version with yogurt and dill; in fall, it switches over to the warm, meaty, bone-sticking version. The blood-red, beet-based stew is loaded with brisket, carrots, onions, and cabbage, all simmering under a delicious garlic cloud — perfect for the cold seasons, whether in Siberia or Seattle." - Jenise Silva, Eater Staff
