Don\u2019t lose any time in planning your <\/em>visit to Belarussian Xata, 1655 Sheepshead Bay Road in Brooklyn.<\/p>\n It is an absolute must. People often ask where (and what) I’ve eaten recently, so in response, I’ve been posting photos of some of the tastiest dishes from my favorite restaurants. Read about my amazingly delicious and unforgettable experience at Belarussian Xata. Continue reading ![\"\"](\"https:\/\/ethnojunkie.com\/wp-content\/uploads\/2018\/03\/IMG_8692-Appetizer-Village-Style.jpg\")
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\nThe Appetizer \u201cVillage Style\u201d sets out three different kinds of salo (cured fatback, not unlike Italy\u2019s lardo): plain, smoked, and Hungarian style – kissed with paprika – served with chunky fried potatoes and greens. I recommend constructing each forkful with a bite each of salo, potato or bread, one of the greens, and a bit of mustard. Highly enjoyable.<\/p>\n<\/a>Herring \u201cVillage Style\u201d consisted of herring fillets layered over potato, egg, cucumber, and onion, a perfect marriage of flavors and a lovely presentation.<\/p>\n<\/a>Meat Assortment \u201cBelorusskaya\u201d. Beef tongue, roast pork, chicken roll, and peasant sausage fanned out across a wooden platter, served with horseradish or mustard.<\/p>\n<\/a>Machanka, a traditional Belarusian specialty featured three kinds of pork \u2013 homemade sausage, pork ribs, and roast pork shoulder \u2013 in a tempting creamy gravy that reminded me a little of veal blanquette but on steroids. All of the meats were wonderfully flavorful and tender. You have the option of ordering the dish with either blini or potato pancakes but I highly recommend the blini in this case. Absolutely not to be missed.<\/p>\n<\/a>Potato Pancake “Kupechesky Style” (pronounced koo-PETCH-e-skee) is another must have. Grated potatoes, pork brisket, tomato, mushrooms, cheese, and mayonnaise combine to make another amazing dish.<\/p>\n<\/a>Potato Babka \u201cBobruisky Style\u201d, named for the city in Belarus. You may be conditioned into thinking of babka as a form of coffee cake, but the word actually means \u201cgrandmother\u201d, and by extension, something your grandmother would bake and serve you with a side of love. If you\u2019ve ever had potato pudding (or kugel), you\u2019ll immediately recognize this grated potato\/egg mixture \u2013 Eastern European comfort food in a pot.<\/p>\n<\/a><\/a>Potato Kolduni (pronounced kol-doo-NEE) with Mushrooms. Another must order. It\u2019s the grated potato\/egg concoction but stuffed with mushrooms, boiled egg, and fried onions in a tasty mushroom sauce. Also available with chicken (second photo) or pork and beef, but my favorite was the mushroom version.<\/p>\n<\/a>Pork Knuckle “Village Style”, braised for tenderness then baked for Maillard-crisp flavor was falling off the bone.<\/p>\n<\/a>Sour Cherry Dumplings and Cheese Dumplings \u2013 sweet and delicious.<\/p>\n<\/a><\/a>Fried Meat Dumplings “Grodno Style”, also named for a Belarusian city. Fried dumplings filled with chopped beef and pork seasoned with onions and spices provided a solid contrast to the sweeter dumplings. Second photo: Gotta show the cheese pull, right? By the way, that day-glow green drink on the left is tarkhun<\/em>, tarragon soda; it has that anise\/licorice\/tarragon flavor profile that some folks love.<\/p>\n<\/a>Baked Tongue in Dutch Oven. Tender and savory beef tongue with potatoes finished in a Dutch oven with cream sauce and cheese. If you think you don\u2019t like tongue, try this: it might change your mind.<\/p>\n<\/a>Belarussian Pickled Vegetable Platter. Cabbage sauerkraut, two kinds of pickled cucumbers and two kinds of pickled tomatoes (green and cherry); this dish is a perfect foil for heavier fare.<\/p>\n<\/a>Carp Baked In Dutch Oven. Carp fillet with onions, carrots, mushrooms, and potatoes in a creamy white sauce.<\/p>\n<\/a>Potato Pancakes with Cracklings served with sour cream and copious bits of pork.<\/p>\n<\/a>Chicken Giblets with Buckwheat (Kasha). Chicken hearts and liver in a creamy sauce of onion, carrots, and mushrooms with a side of buckwheat groats. Also available with mashed potatoes, but order the kasha!<\/p>\n<\/a>We also got the Grilled Branzino with Vegetables, technically not a Belarusian dish, but one of us was craving fish and the grilled vegetables were a welcome addition. The kitchen did a good job here as well.<\/p>\n<\/a>Napoleon \u2013 one of three luscious desserts we tried.<\/p>\n<\/a>Masculine Ideal. I\u2019m generally not a cake eater, but the abundance of caramel dulce de leche and nuts had me hooked on this distinctive dessert. You\u2019re probably wondering about the name, but it\u2019s traditional.<\/p>\n<\/a>The most unusual dessert was warm Orshanskie (\u201c\u0441\u044b\u0440\u043d\u0438\u043a\u0438 \u043e\u0440\u0448\u0430\u043d\u0441\u043a\u0438\u0435 \u0432 \u0447\u0443\u0433\u0443\u043d\u043a\u0435\u201d, literally Orsha cheese pancakes in a pot, Orsha being a city in Belarus), mini cheese balls with a few raisins added for good measure bathed in a sweet sour cream and poppy seed sauce. Surprisingly good!<\/p>\n<\/a>This is Anastasia. Proficient in many languages, she studied linguistics and considered becoming an interpreter before coming to the US. Helpful, attentive, charming, and always anticipating our needs, all of us fell in love with her as she answered our unending questions and pampered us as if we were royalty. She is an angel.<\/p>\n<\/a>The man who started it all. Marat Novikov, a restaurateur and businessman from Minsk, opened the original Belarussian Xata in Moscow in 2012. A warm and generous man, he operates his Brooklyn branch ably assisted by family members. His genuine hospitality and outstanding cuisine made for an unforgettable dining experience that we are all eager to revisit.<\/p>\n
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