Na in the middle of 116 Loisida Avenue, next to the entrance to the red brick building, there is "to your head" - a place that at first glance looks like another New York restaurant, until the menu takes an unexpected turn.
After soup, dried meat and cheeses, gibanica, green vegetables and bun with cream follow. The twist continues with lamb chops and pork shoulder, while rib bean stew, shank and stuffed patty finally reveal why there's an incomprehensible Cyrillic script above the door.
Although nothing is really strange in New York, there are more Serbian restaurants than Malagasy, Trinidadian, and Laos combined. Still, walnut-stuffed prunes paired with bacon-wrapped chicken livers go beyond the usual Manhattan offerings.
The owner of "Kafana" Vladimir Ocokoljić may not quite agree with that, who says that "Vreme", which has been on newsstands since Friday (January 9) with a delay due to the holiday, is just one of the New York restaurants.
"Just as there are Italian New York restaurants, so we also exist: a New York Serbian restaurant," says this former technical drawing professor, who almost two decades ago left the job for which he was trained in America and started working in catering.
"Tavern" was born from his love for food, after numerous fames, where he cooked for dozens of people who made their way to his apartment through the snowy streets of New York every year.
Read the entire report about the New York "Tavern" in the new issue of "Vremena", which is on newsstands from Friday (January 9), or subscribe to the print and digital edition.
And one more thing - for a few more days you can take advantage of a big holiday discount on "Vreme" - subscriptions are 25 percent cheaper until mid-January. Give it away subscription to yourself or to someone else, read what matters.
