"To start, we were served a selection of breads, half of which were delightfully crusty on the outside and soft on the inside. This was paired with a small bowl of a delicious spread, likely made from red peppers, which would have been excellent with raw vegetables. The first dish from the Balkan menu was a hearty white bean soup with smoked pork ribs. It was a perfect comfort food for cold weather: thick and rich, with tender pork rib meat, making it a clear standout.
Next came a cabbage salad with red beets. While I enjoyed the freshness and crunch of the cabbage and the sweetness of the beets, I had hoped for more acidity. There were hints of sourness, but overall, it was quite bland. Perhaps I was expecting something akin to sauerkraut, but maybe Balkan cabbage salads are simply less seasoned.
The mood lifted again when the Gibanica arrived. This dish, made with filo pastry stuffed with ricotta and feta cheese, was slightly greasy but undeniably a highlight. The pastry was fluffy and buttery, with delightful salty layers of cheese.
Next was the Serbian salad, which frankly looked like any standard Greek or Mediterranean salad I’d encountered before and tasted similar. Don’t get me wrong—it was still a good salad, with fresh, crisp vegetables and just the right amount of dressing, but nothing particularly memorable stood out.
Following the salad, we enjoyed Sarma, which consisted of cabbage leaves stuffed with rice and ground pork. I had previously experienced stuffed cabbage, but Sarma truly impressed me. The cabbage was perfectly cooked—tender but still a bit crunchy—and the rice and pork filling was flavorful. A dollop of a yogurt-based sauce provided a refreshing touch to the plate.
As we moved through our courses, we were served Chevapchici, which are sausage-shaped ground beef patties, along with fried potatoes. While I appreciated the flavor of the Chevapchici, I found the texture too loose for my liking; however, I was in the minority as most of my companions really enjoyed it. What truly captured my attention were the fried potatoes. They were wonderfully crispy and golden on the outside, yet soft and fluffy inside. If I had to choose between the Chevapchici and the potatoes, I’d always pick the potatoes.
Before dessert, we were presented with goulash featuring mushrooms. With just one bite, I was completely immersed in the deliciousness; it was my favorite dish of the evening. The beef was tender, the sauce flavorful, and when paired with light, fluffy potatoes, it was absolutely delightful.
To conclude our meal, we had house-made crepes filled with raspberry and Nutella. While not the most original dessert, it was expertly done. I particularly appreciated that the crepes had a slightly thicker, pancake-like consistency compared to the typical thinner texture. It’s hard to go wrong with Nutella and raspberries, and this was a lovely way to wrap up our multi-course Balkan dinner.
Overall, it was a fun evening spent with friends who share a passion for food. The dining experience was a bit of a roller coaster with its highs and lows, but I truly appreciated Metro Diner's willingness to share their home-cooked specialties with us through this unique menu. If I happen to return and am fortunate enough to enjoy the Sarma or goulash again, I’ll certainly inquire if they’re available. Who knows, maybe this “home menu” has even more items that weren’t part of our meal. But hey, you have to start somewhere!"
Culver City
