"Selo, meaning “village,” is a newly opened Serbian and Croatian restaurant, which is a rare combination. The menu runs to stuffed schnitzels, pastas from the Istrian peninsula, Turkish-leaning salads, and pastries common to the former Yugoslavia. A cherished dish rarely rendered so well is cevapi, finger-shaped and skinless grilled sausages of pork and veal (five for $10.50). They are served with chopped onions, a round and puffy loaf of pita that’s made in-house and served warm, and the red-pepper paste called ajvar. But tender up another $2.50 and receive kaymak, a thick and buttery dairy product that has no equivalent among English speakers — except perhaps “clabbered milk.” Spread it on the pita with a couple of cevapi, and the flavor is marvelous." - Eater Staff
