Kiev Restaurant

Last updated

Kiev Restaurant
Kiev Restaurant
Restaurant information
Established1978 (1978)
Closed2006 (2006)
Previous owner(s)Michael Hrynenko
Street address117 Second Avenue
City New York City
State New York
Postal/ZIP Code10003
CountryU.S.
Coordinates 40°43′40.8″N73°59′18.4″W / 40.728000°N 73.988444°W / 40.728000; -73.988444

The Kiev Restaurant (also known as the Kiev Diner or simply The Kiev) was a Ukrainian restaurant located in the East Village section of New York City.

Contents

Founded in 1978 [1] by Soviet emigrant to the United States Michael Hrynenko (1954–2004), the site was the former location of Louis Auster's Candy Shop, who was one of the original creators of the egg cream. [2]

Kiev for most of its existence was open for business 24 hours a day, 7 days a week. It was located at 117 Second Avenue, on the southwest corner of the intersection of Second Avenue and Seventh Street. At one time, the area was known as the "Pierogi Belt" because of the large number of Ukrainian restaurants; by 2007, only a few remained, such as Veselka. Kiev was popular for Ukrainians who attended St. George's Church down the street, who would go out for brunch after service at Kiev. In its original form, Kiev was closed in 2000 by its owner. [3] It then went through several abortive remodelings and reopenings, closing for good in 2006.

The cuisine was largely Eastern European, including pierogi, challah, matzah brei, kasha varnishkis (kasha over bow-tie pasta), blintzes, fruit compote and so on, though typically American items such as french fries were also available. [4]

The restaurant was a local cultural institution, famed not only for its cuisine and perpetual availability but also for the eclectic and colorful variety of patrons. It is mentioned in the song "Detachable Penis" by the band King Missile. Poets Allen Ginsberg and Ted Berrigan included the Kiev in poems. The restaurant had many other notable regulars during its tenure.

See also

Related Research Articles

<span class="mw-page-title-main">Cuisine of the Midwestern United States</span> Regional cuisine of the United States

The cuisine of the American Midwest draws its culinary roots most significantly from the cuisines of Central, Northern and Eastern Europe, and Indigenous cuisine of the Americas, and is influenced by regionally and locally grown foodstuffs and cultural diversity.

<span class="mw-page-title-main">Polish cuisine</span> Culinary traditions of Poland

Polish cuisine is a style of food preparation originating in and widely popular in Poland. Due to Poland's history, Polish cuisine has evolved over the centuries to be very eclectic, and shares many similarities with other national cuisines. Polish cooking in other cultures is often referred to as à la polonaise.

<span class="mw-page-title-main">Pierogi</span> Unleavened stuffed pasta of Polish origin

Pierogi are filled dumplings, made by wrapping unleavened dough around a filling, and occasionally flavored with a savory or sweet garnish, finally cooked in boiling water.

<span class="mw-page-title-main">Russian cuisine</span> Culinary traditions of Russia

Russian cuisine is a collection of the different dishes and cooking traditions of the Russian people as well as a list of culinary products popular in Russia, with most names being known since pre-Soviet times, coming from all kinds of social circles.

<span class="mw-page-title-main">Cuisine of New York City</span> Culinary traditions of New York, New York (USA)

The cuisine of New York City comprises many cuisines belonging to various ethnic groups that have entered the United States through the city. Almost all ethnic cuisines are well represented in New York, both within and outside the various ethnic neighborhoods.

<span class="mw-page-title-main">Ukrainian cuisine</span> Culinary traditions of Ukraine

Ukrainian cuisine is the collection of the various cooking traditions of the people of Ukraine, one of the largest and most populous European countries. It is heavily influenced by the rich dark soil from which its ingredients come, and often involves many components. Traditional Ukrainian dishes often experience a complex heating process – "at first they are fried or boiled, and then stewed or baked. This is the most distinctive feature of Ukrainian cuisine".

<span class="mw-page-title-main">Jewish cuisine</span> Culinary traditions of Jewish communities around the world

Jewish cuisine refers to the worldwide cooking traditions of the Jewish people. During its evolution over the course of many centuries, it has been shaped by Jewish dietary laws (kashrut), Jewish festivals and holidays, and traditions centred around Shabbat. Jewish cuisine is influenced by the economics, agriculture, and culinary traditions of the many countries where Jewish communities have settled and varies widely throughout the entire world.

<span class="mw-page-title-main">Chicken Kiev</span> Chicken dish associated with Russian and Ukrainian cuisines

Chicken Kiev, also known as chicken Kyiv, is a dish made of chicken fillet pounded and rolled around cold butter, then coated with egg and bread crumbs, and either fried or baked. Since fillets are often referred to as suprêmes in professional cookery, the dish is also called "suprême de volaille à la Kiev". Stuffed chicken breast is generally known in Russian and Ukrainian cuisines as côtelette de volaille. Though it has disputed origins, the dish is particularly popular in the post-Soviet states, as well as in several other countries of the former Eastern Bloc, and in the English-speaking world.

<span class="mw-page-title-main">Delmonico's</span> American restaurant in New York City

Delmonico's is the name of a series of restaurants that operated in New York City, and Greenwich, Connecticut with the present version located at 56 Beaver Street in the Financial District of Manhattan. The original version was widely recognized as America's first fine dining restaurant. Beginning as a small cafe and pastry shop in 1827 at 23 William Street, Delmonico's eventually grew into a hospitality empire that encompassed several luxury restaurants catering to titans of industry, the political elite and cultural luminaries. In many respects, Delmonico's represented the genesis of American fine dining cuisine, pioneering numerous restaurant innovations, developing iconic American dishes, and setting a standard for dining excellence. Delmonico's shuttered all locations by 1923. In 1926, Delmonico's under new ownership by Italian immigrant Oscar Tucci reopened at 56 Beaver Street.

Stars was a landmark restaurant in San Francisco, California, from 1984 through 1999. Along with Spago, Michael's and Chez Panisse, it is considered one of the birthplaces of California cuisine, New American cuisine and the institution of the celebrity chef.

<span class="mw-page-title-main">Medianoche</span> Type of Cuban sandwich

Medianoche is a type of sandwich which originated in Cuba. It is served in many Cuban communities in the United States. It is so named because of the sandwich's popularity as a staple served in Havana's night clubs right around or after midnight.

<span class="mw-page-title-main">Pirog</span> Pastry of Eastern European origin

Pirog is a baked case of dough with either sweet or savory filling. The dish is common in Eastern European cuisines.

<span class="mw-page-title-main">Veselka</span> Ukrainian restaurant in New York City

Veselka is a Ukrainian restaurant at 144 Second Avenue in the East Village neighborhood of Manhattan in New York City. It was established in 1954 by Wolodymyr Darmochwal and his wife, Olha Darmochwal, post–World War II Ukrainian refugees. Veselka is one of the last of many Slavic restaurants that once proliferated in the neighborhood. A cookbook, published in October 2009 by St. Martin's Press, highlights more than 120 of the restaurant's Eastern European recipes.

Biłgoraj pieróg is a traditional Polish regional dish, originating from Biłgoraj Land, formerly prepared for important celebrations and holidays.

<span class="mw-page-title-main">Ashkenazi Jewish cuisine</span> Cooking traditions among Ashkenazi Jews

Ashkenazi Jewish cuisine is an assortment of cooking traditions that was developed by the Ashkenazi Jews of Central, Eastern, Northwestern and Northern Europe, and their descendants, particularly in the United States and other Western countries.

Dacha is a Ukrainian and Eastern European restaurant and bar in Hong Kong.

<span class="mw-page-title-main">Sweet Lorraine's</span> Defunct restaurant in Portland, Oregon, U.S.

Sweet Lorraine's Latkes & More, or simply Sweet Lorraine's, was a restaurant in Portland, Oregon. Spouses Aaron Tomasko and Rachel Brashear began operating the food cart in February 2021, initially serving latkes and later expanding to include other Ashkenazi Jewish cuisine such as matzah brei, kasha varnishkes, knishes, noodle kugel, and sufganiyah.

<span class="mw-page-title-main">Eisenberg's Sandwich Shop</span> Restaurant in New York City

Eisenberg's Sandwich Shop is a New York City lunch counter established in the Flatiron District in 1928.

References

  1. Moss, Jeremiah (May 4, 2011). "Remembering Kiev". Jeremiah's Vanishing New York. Retrieved September 4, 2018.
  2. Simonson, Robert (September 2, 2010). "Egg Cream: The Classic Sparkly, Sweet Beverage Has Been Refreshing New Yorkers for Over a Century". Edible Manhattan. Retrieved April 4, 2015.
  3. Lee, Denny (October 29, 2000). "East Village; Like the U.S.S.R., a Longtime Ukrainian Diner Is Defunct". The New York Times .
  4. Sheraton, Mimi (March 12, 1982). "Restaurants; South Italian fare in the old tradition". Dining & Wine. The New York Times . p. 18. Thickly sliced homemade challah is the base for the hefty and delicious French toast served at the Kiev Restaurant, a lively and colorful luncheonette