Restaurant Doina

Restaurant Doina Restaurant Review:

A relaxed Romanian chef delivers in a bric-à-brac setting a rustic cuisine faithful to its origins, as in the “tuslama,” a veal tripe soup, a bit lightened from the original recipe. The “mamaliga” is a compact and hearty polenta suited for cold winter nights. More appealing is the “pastrami,” young ram meat that has been cured, salted, spiced and smoked. The “sarmale” is composed of a mixture of rice, onions, minced pork meat and lard wrapped in a cabbage leaf; the dish is abundantly spiced with paprika, anise and sage. “Mititei” are small roasted skinless sausages filled with pork, lamb and, yes, horse meat.