Anelya

Walking into Anelya is like wandering into a fever dream. Flower-shaped light fixtures dangle from the ceiling, basking the dining room in lava-lamp-like colors. Smiling vegetable sculptures leer at you from the open kitchen. Servers push sparkling zakusky carts around the tables to synthpop that’s one decibel away from belonging in a European discotheque. It’s all very surreal—and the perfect backdrop for Anelya’s captivating Ukrainian dishes. This playful Avondale spot from the Parachute team is not only an exciting addition to the city’s Ukrainian restaurant lineup, but to Chicago’s entire dining landscape.

photo credit: Kim Kovacik

photo credit: Kim Kovacik

photo credit: Kim Kovacik

photo credit: John Ringor

The fun begins when the aforementioned zakusky cart arrives, with three tiers of appetizers. Ordering from here is a suggestion, but should be a requirement. Buttery slices of cured pork with garlic and spicy horseradish are simple yet satisfying. Creamy deviled eggs have little anchovy hats that add saltiness. Trout roe tarts with scallion cream cheese manage to cram the flavors of a lox bagel in a single bite with impressive efficiency. 

photo credit: Kim Kovacik

The larger dishes keep the momentum going with back-to-back hits. Housemade kovbasa paired with apricot and blueberry sauerkraut deftly balances salty, smoky, tart, and sweet. The lokshyna, with layers of farmers cheese and egg noodles, is the comfort you want from a stack of pasta and cheese. And don’t be surprised if you decide to book a follow-up reservation between your first and last bite of the flaky, floral Napoleon.

photo credit: Kim Kovacik

photo credit: Kim Kovacik

photo credit: Kim Kovacik

photo credit: Kim Kovacik

Eating at Anelya is simultaneously intimate and communal. Tables are close together, but neighboring conversations won’t interrupt your own—unless you’re invested in the nearby group’s journey through vodka pours flavored with dill, rose, and citrus. And similar to the house-infused booze, touches like decorative Ukrainian plates and the custom-made zaksusky carts make dinner here a uniquely charming experience. Under the neon lights of Anelya, we’ve never been more excited to dive into a bowl of borscht.

Food Rundown

photo credit: Kim Kovacik

Trout Roe Tart

The best way to start a meal here is the trout roe tart. It's a must-order, and once you’ve had this bite of scallion cream cheese and roe you’ll understand why.

photo credit: Kim Kovacik

Lokshyna

You’ll wish you could hide from all of your problems between the lokshyna's warm, baked layers of noodles and creamy farmer's cheese. It has a strong black truffle flavor, but doesn’t go overboard.

photo credit: Kim Kovacik

Halushki

These potato dumplings are plump, pillowy perfection. They're topped with braised short rib and huckleberries that give each bite bursts of sweetness.

photo credit: Kim Kovacik

Mushroom Yushka

If you can only get one soup, make it this one (though the duck and poached pear borscht is great). With chunks of mushrooms and beans swimming in umami-packed broth, this soup is thin yet rich. Definitely order some pampushky for dipping.

photo credit: Kim Kovacik

Kovbasa

The fatty and smoky sausage is delicious on its own. But the sauerkraut, with fermented cabbage, apricot pieces, and blueberries, completes it.

photo credit: Kim Kovacik

Banosh

It might be hanging out in the side dish section, but the banosh full of main dish energy. Each spoonful of these cheesy mushroom grits is loaded with contrasting textures and flavors: creamy and chunky, sweet and savory.

photo credit: Kim Kovacik

Napoleon

After Anelya's rich pastas and meats, the Napoleon is the perfect closer. It’s incredibly light despite multiple layers of puff pastry and sweet cream, which get added complexity from hints of rose and black tea.