Anelya serves Ukrainian food in Avondale through an a la carte menu organized into zakusky, dumplings and noodles, broth, vegetables, fish and meat, sides, and desserts — built so diners assemble a meal dish by dish rather than follow a set progression.
Signatures include varenyky with huckleberry and bacon-pecan praline, lokshyna layered pasta with porcini mushrooms and farmer's cheese, poltava halushki with braised chicken and chanterelles, a duck borsch finished with smoked pears and cultured cream, and krovyanka blood sausage with sauerkraut and dried fruit. Among the zakusky, the kitchen uses cultured pickled tomatoes, cultured pickles with spring onion, and a pashtet made from organic chicken livers.
The wine list draws heavily on Eastern Europe — bottles from Slovenia, Hungary, Georgia, Slovakia, Czechia, and Ukraine's Artwine — alongside a cocktail menu built around regional spirits like horseradish vodka and slivovitz.
Anelya has been Michelin Selected for both 2024 and 2025, and The Infatuation scored it 9/10.
Signatures include varenyky with huckleberry and bacon-pecan praline, lokshyna layered pasta with porcini mushrooms and farmer's cheese, poltava halushki with braised chicken and chanterelles, a duck borsch finished with smoked pears and cultured cream, and krovyanka blood sausage with sauerkraut and dried fruit. Among the zakusky, the kitchen uses cultured pickled tomatoes, cultured pickles with spring onion, and a pashtet made from organic chicken livers.
The wine list draws heavily on Eastern Europe — bottles from Slovenia, Hungary, Georgia, Slovakia, Czechia, and Ukraine's Artwine — alongside a cocktail menu built around regional spirits like horseradish vodka and slivovitz.
Anelya has been Michelin Selected for both 2024 and 2025, and The Infatuation scored it 9/10.