Çka Ka Qëllu

Çka Ka Qëllu - Review - Belmont - New York - The Infatuation

"On a quiet side street behind the Arthur Avenue Market in the Bronx, Çka Ka Qëllu looks more like a museum than a restaurant. Exposed wood beams and tools, instruments, and other antique tchotchkes decorate the space, and servers in embroidered tunics look like they could have stepped right out of the black-and-white portraits on the brick walls, or—in a possible Mannequin scenario—the glass display cases featuring examples of traditional Albanian dress. The menu at this charming spot (with locations in Midtown East and in Stamford, CT) is just as Albanian as the decor, with a particular flair for veal. You can't go wrong with any permutation of meats and dips, like a classic ajvar red pepper spread—but definitely order the flaky veal dumplings in a creamy, garlicky, altogether wonderful yogurt sauce, and don’t leave even a crumb of the hot, pillowy bread on the table. photo credit: Molly Fitzpatrick Fuel up here before a visit to the Bronx Zoo or the New York Botanical Garden, both within walking distance. Note that this branch of Çka Ka Qëllu doesn’t serve alcohol, though you’ll find the Bronx Beer Hall just a short walk away inside the market. Food Rundown Ajvar The roasted red pepper spread starts sweet and finishes with unexpected heat, but the real reason to order this is the hot, puffy bread that comes with it. photo credit: Molly Fitzpatrick Fli A blistered slice of savory, cheesy layered-crepe cake. It’s good, but not in contention for our favorite carb here—that’d be the bread. photo credit: Molly Fitzpatrick Mantia Në Tavë These veal dumplings in flaky, lightly browned pastry pockets are delicious on their own. That said, the true highlight is the kiddie pool of warm garlicky yogurt (optional, but not really) they’re luxuriating in. Dip everything on the table in it. photo credit: Molly Fitzpatrick Mixed Grill Platter The qebapa and the sausage are both plenty enjoyable, but the very juicy qofte is the platter’s standout. photo credit: Molly Fitzpatrick" - Molly Fitzpatrick