Kovalsky Restaurant

Pierogi

Hand-made dumplings filled with potato-cheese or sauerkraut-mushroom, fried or boiled to order — the benchmark dish that defines whether a Polish kitchen can cook

Bigos

Hunter's stew of sauerkraut, fresh cabbage, and smoked meats slow-cooked until the flavors collapse into a deeply savory, funky one-pot meal

Żurek

Sour rye soup served in a bread bowl with hard-boiled egg and white sausage — bracingly tangy and warming, a litmus test for any Polish kitchen

Kotlet Schabowy

Breaded pork cutlet in the Polish schnitzel tradition — pounded thin, crisp-fried, and served with mashed potatoes and beet salad

Kielbasa

Housemade or sourced Polish sausage, grilled or pan-fried, with a snapping natural casing and smoky depth that plastic-wrapped supermarket versions cannot approach

Gołąbki

Stuffed cabbage rolls filled with seasoned pork and rice, braised in tomato sauce until tender — the kind of dish that takes hours at home and tastes exactly right here