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Hidden in plain sight between such august Eastern European institutions as Veselka, B&H, and Kiev, it's not surprising that a pierogi lover could pass by the Ukrainian National Home without realizing that the Ukrainian East Village Restaurant lies within, down a hallway you enter from the street. Unlike its neighbors, this place has no counter and isn't open for breakfast. Instead, there's a clean, refined wood-paneled dining room with traditional costumes exhibited in glass display cases. The menu pays tribute to Ukrainian comfort food: nalensnyky (blintzes), flavorful, large varenyky (pierogis), and a rather bland Ukrainian borscht, slightly sour beet soup with carrots and cabbage, served hot. There’s also the less familiar halusky, a hearty pasta dish with the firm, thick, pliable consistency of gnocchi, but in unevenly sized and shaped bits. It’s mixed with bacon and a choice of cheese—salted sheep's milk cheese (bryndza) or tvarog, similar to cottage cheese but made with buttermilk. But there's also a blurring of culinary boundaries. As if it were the United Nations for Veal, international preparations include wiener schnitzel topped with a fried egg, veal parmesan, veal goulash, veal cutlet and veal liver sautéed with onions. — Nancy Davidson

Catering and private parties for groups of 20-200.

Varenyky (spinach, meat, cheese, potato or saurkraut pierogis), $8