David Snyder goes Yugoslavian this week as he reviews Jovan’s Place in Kensington.

Sure, the wait was longer than average. But there aren’t many restaurants like this around anymore, which helped me realize that there are likely very few meals like this in my future. So settle into your chair, let Joe pour you a Kenzinger and enjoy your time at Jovan’s. Like the menu says: It’s worth it.

Love Slav [City Paper]

PhillyFoodGuys head to Port Richmond’s New Wave Cafe (no relation to the Queen Village waiting room for Dmitri’s) to get some authentic Polish food.

The entrees were simple and delicious. “The Pierogies are just like I remember them,” mentioned Patti, whose mom used to make them at home. Fried in butter with a cheese and potato filling, these dumplings eclipsed any version that I’ve previously sampled. I found the firm exterior and the filling soft, similar to a large ravioli.

Polish Food at New Wave Cafe Defies Expectation [PhillyFoodGuys]

Rick Nichols looks to Balkan Express’ sarma, the Romanian stuffed cabbage dish to take the edge off the recent cold weather.

One characteristic sets this version apart from most stuffed cabbage: It is the leaves of the “barrel cabbage” that are used to wrap the dove-sized sarma.

This is where the true flavor resides, not in the filling, but in the wrapping - the leaves juicy and bright, salty and mildly soured from natural fermentation; lovely sauerkraut in full.

His cabbage has the right stuff [Philadelphia Inquirer]