Bojan Milicevic’s hometown is best known for two things: thick, sweet, and spicy ancho-like red adjvarka peppers, which blanket exterior house walls as they dry each autumn, and September’s Roštiljijada, “barbecue week,” when the main drag is occupied by hundreds of amateur and professional grillers firing up everything from cevapcici to uštipak, to whole hogs and lambs, only upstaged by the record-holding pljeskavica, the world’s largest Serbian burger.
It’s not a foam-and-forceps situation, but rarely do most Balkan restaurants roast Slagel Farm chickens, drizzle charred scallion oil over feta-stuffed peppers, or develop a Nashville-style hot chicken sausage with ground ajvarka, let alone offer a cocktail menu built around different Serbian fruit brandies.
In that spirit, don’t come without ordering a burek, the coiled phyllo pastry, its crispy layers supporting molten cheese and spinach (but be prepared to wait 35 minutes for it).
5077 N. Lincoln 773-271-7006016restaurant.com
