Romanian Garden in Sunnyside offers hearty, classic Romanian dishes in a vibrant, family-friendly atmosphere that's perfect for big groups, complete with live music and robust wine.
"After you’ve finished your giant dinner of steaks and polenta, it may be too late to save room for papanasi at Romanian Garden in Sunnyside. This incredible dessert consists of fist-size, newly fried globular doughnuts filled with branza de vaci, a fresh cheese. As if that weren’t enough, they’re served still warm and thickly coated in sour cream and with jam on the side." - Robert Sietsema
"The next time you need somewhere to take a big group, try this huge, banquet-style Romanian restaurant on 43rd Ave. Not only do they have a solid selection of traditional dishes like stuffed cabbage, ciorbă de perișoare, and plenty of polenta, but come on a weekend, and you’re basically at a big party. Surrounded by families enjoying live music and big, juicy racks of lamb, you might find yourself on the dance floor after a few glasses of Romanian wine. " - neha talreja, nikko duren
"Romanian is the first language you’ll hear at this Sunnyside restaurant, which has relocated twice after opening in the '90s, and is now inside a large, banquet-style dining room. Come in on a Friday night and you’ll find families enjoying live music, dancing, and big racks of juicy lamb, accompanied by $45-$55 bottles of Romanian wine. It’s definitely more of a family spot than a date spot, but if you’re looking for a lively dinner out, it can be a lot of fun. Start with ciorbă de perișoare, a rice soup with meatballs. It’s uniquely, delightfully herbaceous and sour, and a rare find in the city. End with the Romanian donuts, and if you’re up for it, don’t be afraid to get up and dance." - Neha Talreja
"This nuttily named potato salad actually has a long and distinguished history, and it did indeed contain beef when it was originated in 19th century Russia by a French chef. Now the version that has come down to us via this Romanian restaurant has potatoes, diced veggies, and slivers of chicken, with mayo, mayo, and more mayo. No two substances love each other better than potatoes and mayonnaise, as this wonderful dish demonstrates, and the pickle and olive garnishes add sour and salty highlights." - Robert Sietsema
WoA WoA
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cristina marin
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Adrian B.
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Aishwarya S.
Peter I.
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Andreea M.
Brian F.
Emil C.
Negative N.
Kassie T.
Alexander M.
Jimmy A.
Sherri L.
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Heribert V.
Ken W.
Ruby K.
Mei T.
Jocy C.
Matt M.
Nelson W.
Olivia R.
I I.
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Calin P.
Cristian S.
Charley K.
Ada M.
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Toni D.
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Toma P.
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Kristina L.
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