Named for his grandmother, Chef Johnny Clark and Beverly Kim bring the flavors of Eastern Europe to Avondale. Throw back a shot of horseradish-infused vodka or sip a glass of Balkan wine in the bar before moving to the cozy dining room. The menu takes a product-focused approach to traditional specialties. An array of hors d'ouevres is displayed on the zakusky cart loaded with the likes of sunflower seed hummus, trout roe tarts, and eggplant rolls. Borsch arrives with duck and smoked pears, while the freshly baked, butter-glazed, challah-like pampushky bread is a perfect pairing with the soup. Another past highlight is stuffed cabbage, or holubtsi, made with finely ground beef.