Anelya

"In a city full of classic Ukrainian spots, this place is an exciting addition. Eating at Anelya feels like a fever dream. Trippy flower-like lamps shower this Avondale restaurant in colorful light, while servers zip around with sparkly zakusky carts to the tune of European synthpop. But the excitement really ramps up once the food joins the party. Tiny trout roe tarts cram the flavors of a lox bagel into a single bite, and the lokshyna’s comforting layers of garlicky egg noodles and farmer’s cheese could dethrone ice cream as the go-to post-break-up food. Add Anelya’s boozy housemade vodka infusions and delicious not-too-sweet napoleon to the mix, and you have the best Ukrainian meal in the city." - adrian kane, john ringor, veda kilaru

"Chefs Beverly Kim and Johnny Clark pay tribute to old-world comfort fare and employ Ukrainian refugees at their new restaurant Anelya. Start the meal by picking sunflower seed hummus or fried Crimean-style olives with lamb sausage from the rolling appetizer cart while perusing the drink list including Eastern European wines and creative cocktails incorporating horseradish vodka and beet kvass. Dumplings and borscht provide the culinary equivalent of a warm hug to dispel any nerves. There are also plenty of happy hour food and drink specials." - Samantha Nelson

"A restaurant in Avondale offering Eastern European cuisine with a focus on traditional specialties." - Kevin Chau

"James Beard Award-winning chefs Johnny Clark and Beverly Kim (Parachute) aren’t shy about alcohol at Anelya, their Ukrainian restaurant named in honor of Clark’s late grandmother Clark’s late grandmother. But alongside playful cocktails and intense vodka infusions, patrons will find a thoughtful menu of booze-free choices including a specialty Kvass (made in collaboration non-alcoholic drink retailer Proxies), cherry mykulyn soda, and Galicia apple pear juice." - Nylah Iqbal Muhammad, Eater Staff

"Chef Johnny Clark delved into his family’s history to open Anelya, the sibling to Parachute HiFi in Avondale. The theme is Ukrainian comfort food, presented boldly without pretension. The Zakusky, small plates like a trout roe tart and fried Crimean-style olives, aren’t to be missed. You’ll find a variety of soups, tangy ribs, and more." - Ashok Selvam, Eater Staff