I have not really done much in the way of restaurant reviews previously, but I'm in a bit of a cooking rut. I tend to limit myself to blogging only new things that I make and sometimes I don't do a whole lot of new stuff. I did make a very quick chicken "curry" in the crockpot by using a jar of salsa, some chicken stock and curry powder as a way to turn some chicken thighs into a tasty dinner.
However that is not what I am here to talk about tonight. Tonight I want to talk about a recent trip to the Welcome Inn here in Syracuse. This review gives you some great insight into the history of the chef and the building.
A friend and I went with the kids for lunch and had a wide variety of offerings, and all of them were good. The adults each got the Ukranian platter, which gives you 2-3 different pierogies, kielbasa, kraut, holubchi and a cup of borscht. The Kraut pierogies in particular were just delicious. The kids got fish, a corned beef sandwich, kielbasa and a grilled cheese.
I grew up in a household that never had any form of stuffed cabbage. My dad would serve my brother and I kraut when we had a boys night but stuffed cabbage was never an option. With a mom who cooked like my mother I never wanted for much, but she had a co-worker who made holubchi that I adored. Anytime there was an office party I either wanted to be there or have some brought home to me. (Thanks Frannie)
The version at the welcome inn was delicious; rich and hearty with just enough tomato sauce to keep it moist but not so much that it was drowning.
The unsung hero of the menu that we tried was the house made corned beef. The seasonings of were much more forward than your traditional store bought corned beef. The pastrami is also supposed to be incredible but we didn't try it.
They have very limited seating and hours of operation, 11 a.m. to 2 p.m. Monday to Thursday; 11 a.m. to 8 p.m. Friday, closed Saturday and Sunday, so plan accordingly. They also don't take credit cards.