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The trout roe tarts at Anelya, located on Elston Avenue in Chicago's Avondale neighborhood.
The trout roe tarts at Anelya, located on Elston Avenue in Chicago’s Avondale neighborhood.
Chef/owner Johnny Clark is seen in the dining room at his restaurant Anelya, on Dec. 28, 2023.
Chef/owner Johnny Clark is seen in the dining room at his restaurant Anelya, on Dec. 28, 2023.
The varenyky (dumplings) made golden with saffron, pillowy with roasted potato and nutty Comté cheese, then strewed with fatty strips of bacon made from the jowl.
The varenyky (dumplings) made golden with saffron, pillowy with roasted potato and nutty Comté cheese, then strewed with fatty strips of bacon made from the jowl.
The bar area of Anelya in Avondale.
The bar area of Anelya in Avondale.
The Kyiv cake, with layers of hazelnut meringue, chocolate gianduja and vanilla sponge.
The Kyiv cake, with layers of hazelnut meringue, chocolate gianduja and vanilla sponge.
The kholodets (head cheese) at Anelya.
The kholodets (head cheese) at Anelya.
The salo pork fat, silky ribbons of cold cured pork fat, spicy horseradish to spread and raw garlic cloves.
The salo pork fat, silky ribbons of cold cured pork fat, spicy horseradish to spread and raw garlic cloves.
The dining room at Anelya.
The dining room at Anelya.
The holubtsi (cabbage rolls) comprised with softened Caraflex cabbage, stuffed with millet, mushrooms and Cahokia rice, soaked in a coconut cream sauce infused with garlic from Frillman Farms.
The holubtsi (cabbage rolls) comprised with softened Caraflex cabbage, stuffed with millet, mushrooms and Cahokia rice, soaked in a coconut cream sauce infused with garlic from Frillman Farms.
The borsch, made with tender shredded duck, cool cultured cream on the side and smoked pears.
The borsch, made with tender shredded duck, cool cultured cream on the side and smoked pears.
The exterior of Anelya on Elston Avenue in Avondale.
The exterior of Anelya on Elston Avenue in Avondale.