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Aug 1, 2012 11:56 AM

Restaurant Moldova

Tried this place yesterday. Had the house special: Mamaliga Trapeza: polenta, cheese, scrambled eggs and stewed pork. For an appetizer I had Placinte, a bread stuffed with cheese and dill. Everything was excellent. Though a bit on the heavy side. This was my first encounter with Moldavian food. Are there any other restaurants in town? Suggested dishes?

1827 Coney Island Ave. (near Ave. O)

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  1. Would it be good for a group? Is it BYOB?

    2 Replies
    1. re: jeremyhfisher

      I think it would be good for a group. They have wine and I believe a bar.

      1. re: Barry Strugatz

        Here is the website. Doesn't say about liquor, but the place looks comfortable and food looks great.

    2. Did you notice polenta in many dishes? I had a discussion with a Moldovan woman in Boston last year about foods from her country, and she seemed to focus on polenta. I wonder if it is prominent in Romanian cuisine too.

      2 Replies
      1. re: BuildingMyBento

        The nation, Moldova (aka Bessarabia) is sort of a breakaway province of Rumania that has been controlled by either Russia or Rumania over the past 150 years. While I haven't been there, my family hails from there (100 years ago) and I have circled it in my recent travels (Odessa and Rumania). In Rumania polenta aka Mama Liga is a national dish. In Transylvania we had a Saxon mama liga, sort of a lasagna, alternating layers of mama liga and goat cheese. The polenta there is unlike any commercial variety available here. It actually tastes like corn, it is not flavorless. Most of the time it is served as a side dish, a helping of mushy polenta w/a dollop of cheese or sour cream on top. Any Rumanian or Moldovan restaurant will definitely have polenta on the menu. Also, ask them if they have any home made Tuica.

        1. re: MOREKASHA

          Multumesc for your response, Morekasha! I have a couple of questions about the polenta;

          1) What is the (English phonetic) pronunciation for mamaliga?
          2) How is it usually prepared? If mushy, than just boiled, or is it fried/grilled as well?

          I've seen a bunch of Romanian restaurants around NYC, the cuisines are nearly the same? Is goat cheese to Moldova what salty, briny cheese is to Bulgaria?

      2. Tried it today. Didn't blow me away, but I may go back.

        1 Reply
        1. wondering if there are any recent reports or recommendations? Im planning to visit with friends tomorrow night

          2 Replies
          1. re: jen kalb

            Don't forget if things don't look good, you have Tacis Beyti right nearby ...

            1. re: jen kalb

              We normally go with large groups where we get a set menu and I would consider doing the same depending on the size of your group.

              You must have the Mamaliga. Also try the white bean and garlic salad. The kebabs are good (Something they call "mititei") and the "costitsa" chops.


            2. ok so our group had a lot of fun at Moldova -thanks for the comments and suggestions here!

              friendly folks, a warm room and tasty food (still BYO). We ordered mostly apps from the a la carte menu (hot and cold) and salads. Most of the food is fairly bland in seasoning. One exception was the vegetable platter - LEGUME PRAJITE PLATOU with very tasty galicky eggplant slices, good roasted peppers and a dollop of a veg salsa. We enjoyed the special salad (not on the regular menu) called NISTRU - a composed salad with an ample quantity of strips of smoked salmon, tomatoes, cucumbers and daikon with red caviar and mayo, (menu said it included apple waitress said not today) and a nice but slightly underseasoned salad of iceberg lettuce, radishes, with dill and dressed with a little too much sour cream. Herring was excellent, served with a plate of very well cooked floury potatoes. The small juicy sausages called MITITEI were delicious and served with sliced onion and delicious canned peas (woulnt have expected it) seasoned with dill. A platter of dumplings,COLTUNASI, in three varieties, potato, cheese and meat filled, served with a pitcher of sour cream were comforting but a bit bland ot my taste.- I think there was supposed to be fried onion sauce accompanying, but I didnt see it . Then a platter of mamaliga arrived when we had barely the capacity to enjoy. This is polenta, served in several mounds accompanied by salty cheese, sour cream eggs and a simple pork belly stew. Id say the stew was the standout - on leftover, the cheese was also tasty. I dont get the specialness of this dish- it was good home food but nothing outstanding next to a good dish of polenta or grits. One friend ordered chicken SNITZEL - it was served with a fried egg on top, plain mashed potatoes and looked nothing like the pic on the website - he enjoyed it greatly.
              We closed with coffee , a napoleon (a little soggy but good) and a baked apple with walnuts - the prune and cherry desserts were not available.

              Going back I would try to get the fasolita (for some reason they did not bring) and try some soups and their fish dishes.We were very glad to be introduced to Moldova

              3 Replies
              1. re: jen kalb

                Thanks for the write-up Jen. I started getting hungry while reading and had to take a break. Too bad you didn't get the Fasolita (That's what I meant by white bean salad) as that's their best salad IMO. Mamaliga is indeed like polenta and is sort of an old homey Moldovan/Romanian peasant dish meant to be eaten with salty cheese, stew or anything else you might like. Personally I like the texture more than the avg soggy grits or hard polenta. The schnitzel is something I never had there, but if done Russian style its more like a juicy hefty cutlet with egg. Its normally really good.
                Thanks again

                1. re: Ziggy41

                  Glad you enjoyed - liked your blog post about life in Moldavia also!
                  the fasolita was ordered but not brought - there was so much food I did not remember til I went to write this up. Next time for sure. I was jusstWe were just not blown away by the mamaliga - grits, polenta and I guess mamaliga can be really good or not. This was fine, but nothing I would rush back for. One of the writetups said they supposedly used a special more corny corn, but this was not evident. It was a good foil for the pork stew however. the Schnitzel was a thick chicken breast - with the egg. like you said, not the thin flat beaten dish like you find in germanic or milanese fare.

                  1. re: jen kalb

                    cool...i want to try this place