The regions of the former Yugoslavia (and its neighboring Balkan states) are well-represented in New York -- if you know where to look.
Don't go looking for pork in this Bosnian butcher shop, which features a mind-boggling array nonetheless of beef and lamb products.
Better known as Cevabdzinica Sarajevo, this is the place to go in Astoria for the skinless mixed-meat sausages called cevape. It's no-frills but cheap and mad good.
The food is basically Serbian here, which makes the pastas and some of the entrees interesting. But the thing to get, as at any Serbian place, is cevape, the famous minced-meat sausage.
Djerdan specializes in phyllo-crusted filled cakes -- the best of which feature farmer's cheese or meat. Come early, while they are fresh and delicate. The bottoms get burned later in the day.
The place that got the speakeasy trend started still has some of the best cocktails in town, along with a suprisingly original, Croatian-inflected menu courtesy of chef Julia Jaksic. The crowd gets oppressive though.
Homey, robust Serbian country food is the draw at this Avenue C meatery. Look for cevape, the grilled mixed meat sausage, as well as bean stew, blood sausage, and whatever heavy meats are on the menu.