Oranta

Oranta's kitchen specializes in the foundational dishes of Ukrainian cuisine, prepared with the care and attention typically reserved for home cooking. The menu centers on recipes that have sustained Ukrainian families for generations, executed with fresh ingredients and traditional techniques.

The borchtch stands as the restaurant's signature offering, available in two versions. The classic preparation features beets, cabbage, and meat in a rich, deeply flavored broth that achieves the perfect balance between sweet and savory. The green borchtch (borchtch vert) offers a vegetarian alternative built around sorrel and herbs, demonstrating the cuisine's seasonal adaptability. Both versions come with a dollop of sour cream, as tradition demands.

Varènéké—Ukrainian dumplings—appear throughout the menu in various forms. These delicate parcels can be filled with potatoes, cheese, mushrooms, or even fruit for dessert versions. The kitchen makes them fresh, achieving that ideal texture where the dough is tender but still has structure. They're typically served with butter and sour cream, though sweet versions might come with berry compote.

Beyond these headliners, the menu includes other Ukrainian staples: salo (cured pork fat, often served with bread and pickles), mushroom soup that showcases the Ukrainian love of forest ingredients, and stuffed cabbage rolls (holubtsi) that combine rice and meat in a tomato-based sauce. The kitchen also prepares traditional desserts like Kyivskyi tort (a meringue and hazelnut cake) and sweet varènéké filled with blueberries.

The cooking style emphasizes substance over refinement. Portions are generous, flavors are bold and direct, and presentations are straightforward. This is food meant to nourish and satisfy, reflecting a culinary tradition shaped by harsh winters and agricultural abundance. The kitchen uses fresh ingredients and makes everything in-house, maintaining quality while keeping prices accessible.

To drink, Oranta offers traditional Ukrainian beverages including uzvar (a dried fruit compote) alongside standard options. The beverage program remains simple and appropriate to the cuisine, avoiding the elaborate wine lists or craft cocktail menus you might find elsewhere.