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This is a true East Village institution, opened by Ukrainian immigrant Wolodymyr Darmochwal in 1962. Its popularity hasn't dipped at all; the place is packed for almost all of the 24 hours it's open, especially during brunch. Handmade pierogies (filled with everything from potato to arugula and goat cheese) are especially popular, as are the grilled kielbasa and the veal goulash. The burgers are classics: huge charbroiled patties of lean ground chuck placed in sesame seed buns from Amy's Bread, available with cheese and thick slabs of bacon. Breakfast is served all-day long, resulting in plenty of late-night bar-goers indulging in fried eggs or challah French toast after last call. Despite the restaurant's rich history, it feels surprisingly modern, with an airy dining room decked out in polished wood and plenty of light let in from the floor-to-ceiling windows. A handful of sidewalk tables allows for great East Village people watching while a robust take-out service lets locals enjoy the Ukrainian comfort food without the perpetual lines.—Keith Wagstaff
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This is unbelievable food I'm telling you. A must if you every visit or live in the East Village. We went there all the time when we lived in the neighborhood!!
Yes, she moved to Detroit to be with Fred "Sonic" Smith (no relation), but she belongs forever in the East Village. Accordingly, we'd ensconce the raven-haired singer and growler in East Village Ukrainian fave Veselka for a plate of fried mixed pierogi, a snatch of rubbery kielbasa, and maybe a blueberry blintz with sour cream, all washed down with a tall glass of their killer lemonade. Welcome to the Piss Factory, Patti! More »
Veselka has been feeding East Village beatniks, hippies, and hipsters since 1954, fattening them on a diet of rib-sticking Ukrainian fare that includes squarish blintzes, pierogi, fried chicken cutlets, kielbasa and eggs, muffins as big as slow-pitch softballs, blood-red borscht brightened with snowdrifts of sour cream, and--my favorite-- pork-beef meatballs ramified with onions and chopped eggs, smothered in creamy mushroom gravy and dandruffed with dill. And the menu has been... More »
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