Yes... Uzbekistan's new restaurant in South Suburbs.
Restaurant Tashkent == Tashkent is capital of Uzbekistan, and thus the restaurant name.
Currently, a soft opening, and good time to visit with owners.
We were pleased that yet another Mexican or Thai restaurant did not seize this opportunity.
Service is excellent
Ambience: redecorated and clever
Uzbek cuisine is rich, hearty, and deeply tied to the country's culture and landscape. Expect a lot of meat, rice, and noodles -- often cooked slowly in one pot or over an open flame.
What makes Uzbek food so interesting is the mix of influences. You'll find traces of Persian, Turkic, Mongol, and even Soviet food traditions on your plate.
Plov is the pride of Uzbek cuisine. This slow-cooked rice dish, traditionally made with lamb, carrots, and onions, is a staple across Central Asia
Manti are large steamed dumplings filled with minced meat, usually lamb or beef, and onions.
Shashlik is a reliable, satisfying Uzbek food option that pairs well with a side of rice, fries, or bread
Different from shashlik, kebabs in Uzbekistan only have meat on them. Minced lamb kebabs are the most popular, but chicken versions are common too.
Lagman is a noodle dish found throughout Central Asia. In Uzbekistan, you'll find two main types: the soup version and a stir-fried dry version. Both use the same hand-pulled noodles, mixed with meat, vegetables, and aromatic spices.
Samsas are triangle-shaped pastries filled with minced meat (usually lamb), onions, and sometimes pumpkin. Baked in a clay tandoor oven, they're crispy on the outside and juicy inside
These delicate dumplings are traditionally filled with egg,
Uzbek salads are typically made with chopped tomatoes, cucumbers, onions, and herbs like parsley or dill, dressed in oil.
They're simple but refreshing -- especially welcome after a few heavy meat-based meals, but always perfect as a side-dish.
Bread is sacred in Uzbekistan, and every region bakes its own variation of lepyoshka.
Halva comes in many forms across the region, but the Uzbek version is often made from flour, butter, and sugar -- smooth, creamy, and incredibly rich.
Uzbekistan is a tea-drinking country, and green tea is served everywhere -- before, during, and after meal
Tefteli are tender meatballs, often made from minced beef or lamb mixed with rice or breadcrumbs, then gently simmered in a rich tomato and paprika sauce.
Highly recommend read more