Tryzub offers Ukrainian taste

Colorful interior, old-timey portraits and the sound of Ukranian being spoken among staff at high-speed wash over me as I walk into Tryzub Ukrainian Kitchen in Chicago’s Ukrainian Village with sophomore Vaso Micic.

“As soon as I walk in, I was transported into a new world which is more familiar to the Eastern European portion of my identity,” said Vaso. “It’s the small things — the way the photos arranged, the designs on the plates on the wall — that make this place so representative of Eastern European culture. I guess it kind of reminds me of my grandmother’s house.”

After being seated, we noticed that people around us were speaking a symphony of various languages. Though the restaurant was Ukrainian, there were plenty of diners speaking other Eastern European languages.

Vaso was able to recognize some of them because even though he was born in Indiana, he has spent a lot of time residing in both Serbia and Russia and is familiar with languages in the region.

“We all have similar ingredients that we work with. Countries in that region just have different names for the same thing,” Vaso said.

These ingredients include pork, mushrooms, cabbage and peppers which make up much of the menu at Tryzub.

As a starter, we ordered stuffed cabbage, and for the main course, Vaso ordered shashlik (chicken kabobs) and I ordered sarma (stuffed cabbage).

“I taste a mustard-like seasoning on the chicken,” Vaso said. “My grandmother used to serve a similar seasoning with her shashlik.”

Though kebabs are not traditionally considered Serbian, the dish is very popular in the country, according to Vaso. This is likely due to 400 years of Ottoman influence and occupation in the area.

“The sarma you are eating reminds me of my dad because it’s his favorite food. Though I’m not really a fan, he always wants to have it when he comes to visit from Russia,” Vaso said.

Tryzub: 2201W. Chicago Ave.

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