Çka Ka Qellue
“Albanian is the world’s oldest language,” our handsome waiter told me, as we discussed the traditional folk music that was accompanying dinner. Professor Google later told me that may or may not be true (at 6000+ years it’s darn old but several others may be older), but no matter—his comment spoke to the deep pride in all things Albanian that the staff here carry, a sentiment that’s apparent from the moment you step into this unapologetically old world restaurant, with its costumed waitstaff, wood-beamed ceilings, and exposed brick walls covered with Albanian ephemera. The latter includes shelves of ancient farm implements, paintings of women in 19th century wedding dresses, and actual antique wedding dresses framed and hung. I know this all sounds hokey, but it isn’t: instead you’ll feel like you’ve been teleported to the Balkans. It’s an illusion furthered by the food, from the splendidly fresh cabbage salad, to baked-on-site pillows of bread sided by an array of dips, to the toothsome mantia (veal dumplings served with a tart yogurt sauce). Mains tend to be cream-based stews, and they, too, are transporting, and for dessert you really must order the Trileçe, a layered sponge cake that’s a cousin to Latin Tres Leches. A trip across the pond, for the cost of a meal? Not bad!
“Albanian is the world’s oldest language,” our handsome waiter told me, as we discussed the traditional folk music that was accompanying dinner. Professor Google later told me that may or may not be true (at 6000+ years it’s darn old but several others may be older), but no matter—his comment spoke to the deep pride in all things Albanian that the staff here carry, a sentiment that’s apparent from the moment you step into this unapologetically old world restaurant, with its costumed waitstaff, wood-beamed ceilings, and exposed brick walls covered with Albanian ephemera. The latter includes shelves of ancient farm implements, paintings of women in 19th century wedding dresses, and actual antique wedding dresses framed and hung. I know this all sounds hokey, but it isn’t: instead you’ll feel like you’ve been teleported to the Balkans. It’s an illusion furthered by the food, from the splendidly fresh cabbage salad, to baked-on-site pillows of bread sided by an array of dips, to the toothsome mantia (veal dumplings served with a tart yogurt sauce). Mains tend to be cream-based stews, and they, too, are transporting, and for dessert you really must order the Trileçe, a layered sponge cake that’s a cousin to Latin Tres Leches. A trip across the pond, for the cost of a meal? Not bad!
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