Under the Eagle Credit: Metro Times Photo / Bruce Giffin
Solid Polish fare is served by a staff in native dress in a room filled with colorful folk art. Amenities are extremely modest, from plastic tablecloths to paper napkins, but the value is outstanding for plates brimming with kielbasa and sauerkraut, mashed potatoes, stuffed cabbage, pierogi and blintzes.

This article appears in Jul 2-8, 1997.

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