Kachka

"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

"A restaurant offering unique dishes reminiscent of traditional homemade meals." - Thom Hilton

"Kachka’s happy hour is a fun spin-off of its Eastern European menu, with dishes like loaded baked potato vareniki for $12 and a sharp cheese and paprika spread served with dark rye for $9. When it comes to drinks, it’s all about the $8 Moscow mule, as well as $10 house-infused vodkas — for a chaser, the $1 add-on of rassol, or pickle juice, is a must. A mix-it-up combination plate that includes a cabbage roll, soup, bread and butter, and pickles, rings in at $12.95. Happy hour runs from 4 to 6 p.m. daily." - Brooke Jackson-Glidden, Maya MacEvoy, Eater Staff

"There are a few things you can count on when you eat at Kachka: the room will be lively, a silly amount of vodka will get passed around, and you’ll become a lover of Belarusian food even if you didn’t know your salat from your shila plavi before. This Southeast spot is a great place to fill up on stuffed dumplings with farmer’s cheese or pelmeni with three different types of meat. They also have a wide variety of infused vodkas—including birch, sea buckthorn, and bay leaf—that are perfect for taking shots with the table next to you." - krista garcia

"For those fairly new to the cuisine of the former Soviet republics (Ukraine, Russia, Belarus, Uzbekistan, and more), Kachka’s modest bar seating is the perfect spot to chat with staff and learn about the histories and nuances of menu items like Herring Under a Fur Coat or sour cherry vareniki dumplings, as well as choice pairings from Kachka’s staggering vodka menu. And the deep counter will allow plenty of simultaneous dishes at-hand. For non-vodka drinkers, a wine list heavy on Georgian and Balkan wines as well as a small beer list and excellent tea list are worthwhile." - Nathan Williams, Krista Garcia