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Food & Drink

Top Polish Food In Connecticut

July 3, 2013 8:00 AM

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Photo: staropolska.net

Photo: staropolska.net

Polish food is comfort food, old world style. Even the names sound hearty and filling, and bring to mind tables groaning with big bowls of stew, mountains of doughy treats and piles of stuffed cabbage – not to mention the kielbasa sausages and hams so good they are named after the country of origin. Connecticut has long been home to a large Polish community, and the only thing it loves to do more than eat is to share the food it makes.

Staropolska
252 Broad St.
New Britain, CT 06053
(860) 612-1711
www.staropolska.net

Bogdan Malinowksi’s menu is as authentically Polish as his name and heritage. This is THE place to go in New Britain for fresh, made-on-the-premises pierogies, golumbkis (stuffed cabbage rolls), placki ziemnjaczane (potato pancakes) and, of course, the Polish national dish, hunter’s stew, which is also known as bigos. For those who can’t make up their mind as to what to try, they can try a sample of just about everything with the Polish platter. The red borscht with meat dumplings or beef tripe soup is a great way to start, and for those who still have room or want to take some dessert home for later, the very berry Napoleon comes highly recommended. 

Related: The Best Pulled Pork Places In Connecticut

Baltic Restaurant
237 New Britain Road
Kensington, CT 06037
(860) 828-9967
www.thebalticrestaurant.com

At Baltic, one does note merely eat Polish cuisine, one dines on Polish cuisine – and in a replica of an 18th century Polish chateau no less. Anyone who says Polish food is not classy has never been to this restaurant, which is so well known for its elegant presentation of traditional Polish food that it also has a banquet facility – and one that is highly sought after. There is no better or more authentic way to start an upscale meal here than with the red barszcz soup with Krokiety (breaded crepes stuffed with cabbages and either mushrooms or meat) and sledzie (marinated herring). Baltic has both a catering service and a take-out menu where patrons can call ahead for pickup. It makes three varieties of pierogies, as well as bigos, flaki and zrazy – which are not the names of the Polish Marx brothers but the national dishes (a stew, a tripe soup and a meat roulade).

Adam’s Polish Food
205 Talcottville Road

Vernon, CT 06066
(860) 871-6080

Adam’s Polish Food in Vernon is so old world and so well known that it has not yet seen the need for a web presence. Its loyal customers flock to Talcottville Road to buy imported Polish deli meats and homemade golabki, potato and cheese pierogies and Polish beer. The store caters to a local Polish community and carries Polish-language newspapers and magazines. Part deli, part grocery store, Adam’s has several tables where patrons can enjoy the sandwiches and pastries and other freshly made items. Adam’s is a must not just for those who want a taste of Poland, but who want to make their own Polish meals with authentic ingredients from the old country.

Related: The Best Tacos In Connecticut

Warsaw Deli
149 Main St.
Stamford, CT 06901
(203) 323-5141
www.warsawdeli.com

Anielka Wawrzonkiewicz does not expect her customers to pronounce her name correctly, but is happy to help them if they want to try. She and her husband Stanislaw opened the Warsaw Deli in Stamford in 1994, and for nearly 20 years have been standing behind the counter, slicing authentic imported Polish deli meats and offering suggestions on how to make real Polish food at home. 

The Old Country Deli & Pierogi Queen Bakery
4 Alden Ave.

Enfield, CT 06082
(860) 745-5390
www.theoldcountrydeli.com

The Old Country is a deli, a bakery, a banquet facility and a catering service. Located in the renovated Polish National Home on Alden Avenue in Enfield, The Old Country can stage small, simple family affairs or grand events – as in its Wawel Hall there is an opera stage, chandeliers and 17 massive arch windows. The real glory of The Old Country, however, is its food – which can be ordered at the deli for pickup and takeout or to serve a function in its hall. 

Mark G. McLaughlin is a professional and prolific writer with a proven publishing record in a wide variety of fields. An historian, novelist, freelance journalist, ghost-writer, book reviewer, magazine editor, web and magazine columnist, Mark has more than 30 years of experience. His work can be found at Examiner.com.

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