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From Our Editors
At Moldova Restaurant, diners don?t just run into their Brooklyn neighbors, they make friends with visitors from Moldova, Romania, and other Eastern European countries as well. This is because owner Radu Panfil and his culinary team labor over centuries-old recipes, ensuring only authentic Moldavian ingredients grace the menu. Traditional plates of stuffed chicken breasts topped with cheese, lamb kabobs, and carp fried in cornmeal join house specials such as the mamaliga trapeza?cornmeal encircled by assorted meats, cheese, sour cream, and scrambled eggs. These entrees, as well as desserts, such as stuffed dried plums or crepes with sour cherries and cream, have earned the eatery attention abroad, including in a Romanian piece for Radio Europa Libera.
And the food is not the only Moldovan staple of the restaurant. Panfil and crew take great pains to replicate the country?s old-world charm with traditional folk art and paintings, banquet hall-style seating, Slavic-patterned ceilings, and tapestries from the homeland. They also host live music, inspiring patrons to join hands in a joyful circle dance. And to amp up the festiveness during the holidays, they light up the dining room by dangling folk dolls and other appropriate d?cor from the soft wooded beams that cross over the white and gray ceiling.