"It’s hard to understate how influential this Buckman Russian restaurant is: When Bonnie and Israel Morales opened Kachka in 2014, it ushered in the great Eastern European culinary renaissance, as restaurants around the country popped up celebrating the cuisines of the former Soviet republics. Today, the restaurant is stronger than ever: Kachka’s zakuski cover tables, caviar and roe scattered between plates of multi-colored pickles and fish-topped toasts. Bowls of juicy Siberian pelmeni bathe in butter and vinegar, a dollop of smetana sour cream on top for good measure. Tender rabbit swims in a braising liquid of cherries, porcini, and garlic, ideally served alongside cabbage rolls filled with beef, pork, and lamb. Drinkers should opt for a few pours of the restaurant’s fun house-infused vodkas, available in flights or single pours; the house rassol — pickle juice — is the ultimate back to any savory vodka here." - Eater Staff
