As I exited the Fresh Pond subway station in Ridgewood, Queens, I paused to find my bearings in the right direction to go. Directly across the street, three cars with a slew of animated people gathered about, and on each car's antenna was attached that unmistakable flag . . . flaming red background with the two-headed black eagle . . . Yes, it was the national flag of Albania. It made sense as Ridgewood has one of the largest Albanian populations in the city. Having traveled Albania (and loving it) three years ago, I introduced myself to the group - we shared a mutual mini love-fest and they gave me directions, and were were VERY enthusiastic about Pravue the restaurant I was headed. Ten minutes later I arrived, Sal Duraku the owner of the nearly one year old Albanian restaurant greeted me with enthusiasm, as did the wonderful aroma of baked burek.

This picture of the restaurant's owner Sal Duraku captures his spirit well. Gregarious, open and joyous, he and his brother Rizo (who manages the restaurant) are wonderful hosts in introducing you to Albanian cuisine, and anything in the general you want to know about the country. Mr. Duraku explained to me that they are native Albanians, but their family is from a region (Kraja) that today is located in southern Montenegro. The family emigrated to the United State in 1994 during the upheaval in former Yugoslavia.  

Albania and the other Balkan countries do share a similar cuisine, but Albania does have its own unique dishes, and their own spin on well known Balkan food items. Burek, is probably the most ubiquitous of all Balkan dishes, and is always served in a shape of a pie slice, correct? Well not here, as the northern Albanian way is to serve it coiled. The dish is comprised of flaky phyllo dough, and inside spinach and Bulgarian feta cheese. (You can get with meat filling also) The taste is very savory. The restaurant serves fresh home-made yogurt, which I find when applied even improves the already delicious taste.

Grosh, this is a much-beloved family recipe that goes back generations. Much too thick to be labeled a soup, this almost stew-like dish of red kidney beans simmers for hours with smoked beef prosciutto is dense and warming. Served with their local bread which is similar to the Turkish pide is crunchy and warm. A unique taste, highly recommend. 

If Bosnia is famous for their cevapi, which is also available at Pravue Cafe, Albania is most known for the Qofte. Qofte is a mixture of grilled minced lamb, onion, feta cheese, and black pepper, and shaped about the size of a hockey puck. The grilled taste is deeply flavorful, especially when plied with the two respective condiments. The Ajvar which is made of diced red sweet roasted pepper and sliced onion, I found almost addictive it is so good. And, and the white Kajmak which I have never had before, it is comprised of cream cheese, sour cream, and butter.

The restaurant is on the cozy side size wise and divided into two rooms. The front has counter seating and the back contains six tables. There are also three tables outside for dining. When I am dining alone I enjoy eating upfront as the place hums with a colorful energy.

One of my very favorite dishes at Pravue Cafe is the stuffed pepper. The vivid yellow pepper busting with minced meat and topped with Bulgarian feta cheese is terrific! Beyond the "Albanian dishes" the restaurant also prepares fish, pizza and pastas. The name of the restaurant "Pravue" - is Albanian for "to try." This is certainly a word that lends itself well, and I encourage all "to try" this wonderful restaurant that serves authentic Albanian cuisine in a very warm and spirited setting.

Albanian language lesson - "Good afternoon" - (Mire dita)  "Thank you" (Falem in derit)  "Delicous" (Shij shem)

Interesting fact about Albania - It is the only country in the world with Armenia not to have a McDonalds branch.

Address - 70-02 Fresh Pond Road (70th Avenue)  (347) 844 - 9120