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A hold-over from the East Village's past, this small diner serves hearty Polish food at prices reminiscent of a time when New York was (relatively) affordable. Expect to leave full; hearty Eastern European classics like Polish kielbasa, beef goulash, hot borscht and stuffed cabbage make up a significant portion of the menu. Pierogies, stuffed with everything from potatoes to mushrooms and sauerkraut, come five or seven to a plate; complement them with a blintz or two, which are filled with things like cheese and fresh fruit. There are American diner staples as well, including burgers, triple-decker sandwiches, salads and more. Wash everything down with a cold Zywiec, one of Poland¹s most popular beers, or opt for one of the six wines available by the glass or bottle. Early risers will be glad to know the restaurant opens at 7am, serving an extensive breakfast menu until noon.—Keith Wagstaff
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