About Rus Uz
The cooking might be composed of strapping plates of Russian and Uzbek fare, but to get the most out of a meal at this dandelion-yellow dining room, it helps to approach it as you would dim sum: Focus on the myriad dumplings and pastries that make up the front end of the menu. There are sesame-sprinkled, flaky pirozhki filled with silky potato purée and mushrooms; caviar-topped tarts filled with cream cheese; and samsa, thin turnovers filled with ground lamb. It’s easy to stuff yourself silly on just those, but it’d be a shame to ignore the Uzbek specialty plov, a heaping platter of gently spiced rice with hunks of lamb, or the old-school dessert tray—you’ll want to head straight for the cloud-like honey-nut cake.
Also good: Vinaigrette salad with potatoes, beets, and beans; Fish Under Coat (a layered herring salad); manti (steamed lamb dumplings); pelmeni (ground-beef dumplings).