Photo credit: Nillerdk Tsak Sha Chu Rul at Phayul Czech garlic soup may have humble origins but it’s absolutely delicious. And also shares bowl space with some cheese, rye croutons, potatoes, and a beaten egg. The soup, sometimes called česnečka -pronounced “ches-nech-kah”-is laden with enough garlic to kill a cold. Which you can usually only find in pubs in Bratislava and elsewhere in this underrated European country. And it serves one of the best bowls of soup in New York: garlic soup. Whatever the case, this rustic spot in the Queens neighborhood of Astoria is designed to look like the inside of a mountain lodge in the Tatra Mountains. Koliba is so old-school, they still refer to their restaurant as “Czechoslovakian,” even though that country officially split into the Czech Republic and Slovakia on January 1, 1993.īut when you scratch the surface-or just scan the menu-it’s clear that Koliba ( 3111 23rd Ave ) is more of a Slovak-leaning eatery. Super Taste is a great place to plant yourself on a cold autumn or winter day. Yes, it is pretty taste bud numbing in its heat but the broth is rich, delicious, and restorative. The beef in hot spicy soup is one of the best things to get here. And the Chinese soups on offer here really do live up to the name of the restaurant. It’s not clear if the owners of this diminutive Chinatown spot intentionally chose a pun for the name of their restaurant-”Soup-er Taste”-but it works. Photo credit: Cats Coming Beef in Hot Spicy Soup at Super Taste In addition to its delicious pho soup, Hanoi Hause also offers great cocktails. It’s ideal for a cold day and for staving off a cold, and it also happens to be the best pho in New York. Instead of a side of sprouts, basil, and jalepeño peppers that you get in southern restaurants, Hanoi-style pho comes with a side of pickled garlic and hot chili sauce. It’s less sweet because northerners do not sprinkle sugar into everything like they tend to do in the south. The pho here, like back in the Vietnamese capital, has a murkier, more seasoned broth and is not bobbing in vegetables. And thus, there are almost no northern Vietnamese restaurants in the United States.Įnter Hanoi House. Many of them opened restaurants and the food they served was what could be found in Saigon and other southern Vietnamese cities. When the Vietnam War (or, as it’s called there, the American War) ended in 1975, tens of thousands of southern Vietnamese fled their native country for the United States and other lands. That’s because, as the name of the restaurant suggests, it’s from northern Vietnam. The pho at Hanoi House in the East Village is different from the Vietnamese soup you find at almost every other Vietnamese place in the United States. A peanut-and-beef-broth-based soup crammed with tender brisket, peas, and potatoes and topped with truffled shoestring fries and parsley. The excellent meat-and-broth-filled pastry is like the lovechild of a Shanghai soup dumpling and a Latin American empanada.īut the beauty of BLP is that they also cook up some Bolivian dishes you don’t see outside of the Andes Mountains very often. Most people frequent Bolivian llama Party, located in Sunnyside, Queens, because of their excellent salteñas. 9 Bosanski lonac at Djerdan Burek Sopa De Mani at Bolivian Llama Party
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