"Traditional, old-school Serbian" that "would fit well in Belgrade" is the draw at this East Village option where the "hedonistic" midpriced menu, showcasing grilled minced beef, sausage and schnitzellike karadjordjeva, is a "must-try for meat lovers"; servers are "knowledgeable", and the "warm", brick-lined space is studded with photos reflecting the "Eastern European theme."
A delightful and romantic Serbian hideaway; Macedonian wines and lamb sausages make for a pretty special evening.
Homey, robust Serbian country food is:
Homey, robust Serbian country food is the draw at this Avenue C meatery. Look for cevape, the grilled mixed meat sausage, as well as bean stew, blood sausage, and whatever heavy meats are on the menu.
Slobodon, please. NYC's first Serbian resto takes cues from Bosnian joints around town. Unlike Muslim devils, er, brothers, liberal use of pork -- from rind garnish to bacon-wrapped prunes. Signature dish cevapi basically Serbian for minced meat. Kitchen also kicks out region's beef, pork, and lamb sausages, plus salads, and stuffed pies. Name means neighborhood restaurant. Folksy, get it? Cue...