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Polish besides Warszawa?

Hey guys, seems like I look for this every few years. My family and I love Polish food, but I've always found a serious dearth of it here in the LA area. Warszawa is already well-trodden area for us.

I also know about Polka, but never been.

Here in the SFV, it seems a gem opens up every few years and then summarily closes.

So, any suggestions?

Pierogi love!
-BB

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  1. I always enjoy Polka - try it!

    1. Polka is wonderful! Good Perogi and tripe soup.

      1. I heard that Polka changed hands. Has anyone been lately....who can confirm and advise? Pierogi love right back at ya. My baba made the best?

        2 Replies
        1. re: perk

          It appears that the owners sold to a relative. If there is better Polish food within 50 miles of LA someone please let us know. I like Polka a lot but I hated Warszawa. As I recall parking was a major bitch and the prices were very high for a restaurant where the servings are tiny.

          http://www.polkarestaurant.com/history

          1. re: SIMIHOUND

            Yes, the original family moved back to Poland and a family member took over. I remember them saying that they were going to make the items "healthier". I have been a couple of times since it changed hands and everything tastes the same as it did before.

        2. Correction- we've tried Polka. Didn't scratch the itch :)

          4 Replies
          1. re: BigBrother

            if it's just pierogis you want, i can see how polka might disappoint you. i grew up in NE ohio and miss being able to get just a plate of pierogi with grilled onions and sour cream for just a couple of bucks at one of the central european catholic churches on friday for lunch. mmmmm..... give up any hope of a productive friday afternoon with the inevitable food coma.

            if it's just pierogis you want, i recall them being sold by a vendor at the altadena farmer's market last year. also, they're made by a number of armenian bakeries in glendale depending on where the proprietors are from originally.

            1. re: barryc

              Nah, that was just my catch-all statement/signoff :). Tis the full menu we crave- from the fantastic vegetable soups, tripe, borschts (traditional and white, etc.), to the schnitzels, various cabbages, stuffed things of various shapes and sizes, juices like black currant, nalishniki for dessert- everything :)

              1. re: barryc

                It's not a restaurant but there's a very good online order option. Millie's Pierogi's. Wonderful homemade morsels. An authentic variety including prune (which I don't like but my mother loved them.) I've ordered from them a number of times and always been very pleased.

                1. re: perk

                  I saw some frozen ones at Ralphs and tried the potato ones. Blah. A century or two ago when I was a slender young fellow up in Anchorage, I knew a couple who kept starting businesses with no apparent future, then growing them into huge successes (i.e. too much work), so they'd sell that and try something less promising that they could loaf at. Handmade pierogi were the last one I got in on. I remember potato and cheese and potato and kraut; they looked like a potsticker but a full handwidth long, and were delicious. But they were too much work from the get-go, and Jack couldn't figure out a shortcut.

                  I've been to Polka twice, but that was several years ago. I was with a good-sized group at Warszarwa one night, eating for a couple of hours mostly from the noshes list and loving every bit of it. It was not cheap, but while I liked Polka's food okay the stuff at Warszawa was just splendid. It also came in colors outside the gamut of dark brown to beige, whereas only Polka's salads manage that.

            2. Hum. Avidly reading this thread. We aren't Polish by my nanny was and as a result they became a a holiday tradition for my family. (Actually Czech).

              I loathe making periogis and make almost 70 to feed family this year. Would love to outsource.

              8 Replies
              1. re: JudiAU

                they come out a little small, but it's a lot easier if you use potsticker wrappers; it also helps if you use a potsticker press.

                1. re: barryc

                  By then you just have a different kind of potsticker.

                    1. re: barryc

                      The pierogi I have had have had a much more doughy wrapper than a potsticker. However, I often use commercial potsticker wrappers to make mini-lasagna.

                      1. re: Tripeler

                        rustic pierogis have thicker skins, but not all of them do, especially potato/cheese pierogis; you've already got mainly starch in the filling anyway. potato/cheese pierogis made with premade wrappers are about the same size of some store bought brands.

                        1. re: barryc

                          Good god man. I am not a heathen. That sounds awful. Potsticker dough would be horrible with potato cheese filling. The texture is totally different. And a boiled potsticker is never going to tolerate the butter and onion fry up.

                          1. re: JudiAU

                            if you prefer a more rustic pierogi, then, yeah you probably won't want like a thinner dough. my polish neighbor made her dough with flour, salt and water. no eggs or sour cream. basically the same technique as making potsticker dough, she made the dough thin for potato pieogis so she didn't have to pre-boil them. she just sauteed them with onions and topped them with sour cream.

                            yes, with sauerkraut or any other savory filling i'd go with a much thicker dough, but for potato potato/cheese it's overkill from a carb standpoint.

                            1. re: barryc

                              It pays to remember that Russians and Prussians are Poles apart.