Si n'shpi
Mediterranean restaurant · Borough Park ·
Albanian & Mediterranean fare, brick-oven pizza, stuffed veal
Albanian & Mediterranean fare, brick-oven pizza, stuffed veal
"This Albanian-run pizzeria preserves the brick-oven Italian-American pizza traditions it inherited, and embroiders on them by doing a few pies with Balkan ingredients. But the traditional pies are of good quality (get slices at the counter in the righthand storefront), with a doughy crust, modest amount of tomato sauce, and cheese nicely browned on top." - Robert Sietsema
"What had been a pizzeria gradually became a full-blown Albanian restaurant in Bensonhurst—Si n’shpi—but the pizzas remained and sometimes feature Balkan toppings like sheep’s milk cheese and jerky." - Robert Sietsema
"Occupying a former pizzeria at the edge of Midwood, and a rather grandly decorated one at that, Si n’shpi offers a Balkan menu of stuffed dough, beans, and dried meat; skinless sausages, plus the dish of stuffed veal called Skenderbeg that features a cutlet rolled over cream cheese and smoked beef. The pizzas remain on the menu, and they are quite good, too." - Robert Sietsema
"At the newer Albanian restaurant Si n’shpi, the dish named after Skanderbeg ($25) is an enormous veal cutlet rolled around kackavall cheese, thickly breaded and fried, squiggled with an herby sour cream sauce and accompanied by potatoes, rice, and a poached yellow pepper." - Eater Staff
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