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Bosna Gold, at the corner of Gravois Avenue and Neosho Street, in the Bevo Mill-area is a meat-friendly Bosnian restaurant. The converted Pizza Hut is now a cozy, log cabin-designed eatery where diners can enjoy rolled cabbage with mashed potatoes or buttery, round lepinja bread, or ćevapi - sausages and sour cream nestled in that light, buttery bread.
Curious about Bosnian cuisine but not sure you'll like it? This large, handsome restaurant - the former Bailey Farms Dairy - offers Bosnian fare and also conventional offerings such as fried calamari, toasted ravioli and tortellini. It's hard to resist the "Mixed Grbic Plate," an artery-busting meat sampler featuring utterly delicious cevapi. Imagine the miraculous offspring of a sausage and a beef kabob: That's cevapi. Other hearty entrées include goulash, several different kinds of schnitzel and the yummy sarma (cabbage rolls stuffed with rice and ground beef). The bar menu offers something that you won't find many other places: Romanian wine.
Located in an old Captain D's in the city's Bevo neighborhood, Laganini offers what might best be called global comfort food: classic, hearty meat dishes like veal and chicken schnitzel (the latter stuffed with Gorgonzola), beef stroganoff and the fearsome Bosnian mixed grill known as mjesano meso (sausage, hamburger, veal, chicken and a small rib-eye steak). At $7.50, the Bosnian specialty cevapcici is a steal, providing nearly a dozen small, mildly spiced beef links on an oversize hamburger bun. The real surprise, though, is the pizza, featuring a thin, lightly chewy crust and simple yet elegant topping combinations.
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