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Seafood is undoubtedly the protein of summer, turkey and ham get plenty of love during the winter, and lamb is intrinsically connected with spring. As for autumn, well, it’s all about the sausages; they pair perfectly with seasonal ingredients like apples, and play a central role in the month-long holiday of Oktoberfest. That’s why we’re spotlighting our very favorite forcemeat in Brooklyn, from Karczma’s kielbasa and Chiang Mai’s sai ua, to The Vanderbilt’s cheesy brats...
The first Polish restaurants to open in north Brooklyn were known as jadłodajnie, cafeteria-style establishments that served a wide selection of Polish dinners, soups, and salads. "There were no waiters. You would order your food, get it yourself, and bring it back to the tables," says Antek Wołowicz, 61, a long-time Greenpoint resident. "There was no alcohol, just soda and water." He remembers that there was a jadłodajnia on the corner of North 7th...

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