Stopped by Cafe Europa for dinner this evening with my wife after receiving the tweet about it's opening. So glad we did! The food was amazing and made with such care that it felt as if I was eating at a friend's house.
We started with the the Meza appetizer to share. An ample plate of meats, cheeses, peppers and olives was accompanied by a basket of freshly baked lepinja bread. For 6.99, it was a great deal and was a perfect start to the meal.
Shortly after, our entrees arrived. My wife ordered a house specialty, the stuffed Pljeskavice. It could be described as a Bosnian hamburger, but much more flavorful than your ordinary hamburger. The mushrooms and cheese stuffed in the middle of the ground beef made for an incredible mixture of tastes with each bite. Served on the lepinja bread, the Pljeskavice was big enough for two people and my wife was happy to take half of hers home for a late-night snack. I ordered the Sarma, three cabbage leaves stuffed with ground beef and rice in served with an amazing broth that made me want more. These reminded me of the Golubkis that my Polish grandmother made back in New York. A perfect meal for a cold night.
The rest of the menu looks equally as tempting and I'm sure we'll be back soon to try a few more dishes and dessert. FYI, Cafe Europa does not serve alcohol, but you are welcome to bring your own beer or wine to indulge with no corkage fees. They'll even provide the glassware.
Slobodan and his wife have filled a big void with this style of cuisine in the Lowcountry. Regardless of where you live, I suggest you come try his food once. Trust me you'll be back again.
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The burger is AMAZING here. Top notch. Loved the picked veggies too. Could eat a whole plate of those.
I agree with the fellow Mosaic lovers. I have been there several times, making the trip from Summerville, and have never been disappointed. The varied of sandwiches and salads is wonderful and the service is top-notch as well.
Great job by Chef Wren and the group at Cork. Had lunch today with a few associates. Enjoyed the Turkey-Bacon-Havarti on artisan white bread. Others raved about the Croque Monsieur and the daily special, a mushroom-onion-parmesan tart. Spoke with Chef Wren who stated that Cork is waiting for their liquor license to begin dinner service, hopefully in early February. Sidewalk dining in the warmer months is also in the mix. A job well done!
Going to Cork on Tuesday with a few work associates. I'll report back with a review.
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