Journalist Seeking Opinions on Red Apple diner, 3121 Milwau.

Cathy2, April 13, 2004 wrote:Hi!

All I planned to do Saturday evening was to go to Easter vigil. It is especially moving to see an adult embrace their new religion, to be baptized and confirmed in one evening, which took me 14 years to accomplish. Alas, I am a person who is very open to suggestions and willingly change plans on a dime.

Instead of attending my local church, I joined my friends Helen, RST and ErikM to observe the beautiful ceremony of the blessing of baskets at the magnificent St Volodymyr & Olha in Ukrainian Village. RST wrote a bit about this lovely and moving tradition last year in his post:

http://www.chowhound.com/midwest/boards ... 23628.html

Afterwards, the classic discussion of where we wanted to eat was mercifully brief. RST firmly wanted to go to Szalas Restaurant recommended by Anna Sobor late last year. The rest of us were not quite as enthusiastic but exhausted from having our ideas shot down, we reluctantly decided to at least check it out.

Szalas Restaurant has an interesting hunting lodge presence on Archer Avenue within sight of Bobak's. As you approach the front door, you are directed to pull a rope, which rings a bell inside to alert someone to open the door. As you enter, you see many interesting visual details: hunting trophies, antique farm implements, a water wheel, an antique car suspended over the main dining area and lots of light wood paneling with details cut in decorative shapes.

After we sat at our table, ErikM spied a little room on the balcony for private parties. Against the wall, behind our table were several antique sleighs with velvet cushions arranged as dining tables. These sleighs were aesthetically appealing but not very practical as dining tables. Unless you like to lean forward while sitting on the edge of your cushion to eat.

We began our order with a few appetizers:

- Moskol, which was described as Polish Pitas. I googled a recipe which indicates it is mashed potatoes with the addition of flour, egg, sour cream and butter which is beaten until smooth, then form into rounds which are cooked on a hot dry griddle for 3 minutes on each side. These were served cut into wedges, then you spread fresh sheep milk cheese (ser z owcy) or lard (smalec.) The seasoned lard was from pork with chunks of meat. We agreed it was very unusual and very delicious!

- Herring with mustard sauce was three herring filets spread with mustard and rolled. Sitting in a vinaigrette with slivered onions, which ErikM and I kept dipping the (Weber) rye bread into.

Each entree had an option of two soups, however they also offered soup by the bowl as well as by the cauldron. The soups by the cauldron were suggested for two, however it was a reasonable portion for four people. We chose the Hunter Stew (Bigos Mysliwski), which is hot sauerkraut with grilled sausage, bacon, pork and onion in light tomato sauce. What they failed to mention was the addition of pineapple! Helen was the first to identify it, which I admit I did not believe initially until she fished a piece out for me to inspect. Despite the exotic ingredient, this was a very sturdy, earthy soup, which we enjoyed to the last drop.

For our entrees, I had Pierogi, which you could choose from (farmer's) cheese, cheese and potato, sauerkraut and mushroom, potato and meat. I choose 6 of cheese and potato and 6 of sauerkraut and mushroom, which were all clearly hand made. I felt there was an English comprehension issue with our waitress, which was confirmed when my potato and cheese Pierogi morphed into cheese only. Not a big issue, not one I bothered to address. At ErikM's suggestion, I had mushroom gravy on my Pierogi.

My friend Helen had Lamb Shank (Gicz Barania) with potato dumplings in a vegetable sauce. The quantity of lamb was very generous, which Helen cheerfully shared.

RST ordered what I plan to have next time: Highlander's Special (Placek po Zbojnicku) which was a very large potato pancake (maybe 8 inch diameters) filled with beef goulash, folded over and sprinkled with cheese. From the samples he shared with us, it was a fabulous combination of taste and texture.

ErikM ordered 'Shepard' Cutlet Stuffed with Sheep Cheese (Kotlet Bacowski Faszerowany Owczym Serem), which was breaded pork cutlet stuffed with sheep cheese. I'm sure Erik will comment himself on this dish. In fact, he had the distinction of being the only one to finish his dinner this evening.

For side dishes, we had red beets with horseradish (which would have been tastier with MORE horseradish), Cucumber (Sour cream) Salad, Carrot salad with grated apples and red cabbage salad.

Dessert was somewhat disappointing as the poppy seed cake was out. The cake offered was ok and would have been better had I not known I missed the poppy cake!

Those of us who reluctantly followed RST's lead, via Anna Sobol, were very glad he dug in his heals. I was on the phone the next morning advising my Polish friends of this restaurant we just have to go to.

&&&

For those out and about during the day, the lunch menu served Monday-Friday from 11 AM to 3 PM offers potatoes pancakes, pork chop sandwich served with horseradish sauce on rye bread, scrambled egg and sausage sandwich, European apple pancakes and Stuffed Cabbage Rolls fried in butter.

This place is very close to Midway Airport. Perhaps a stop for lunch before heading out?

Christ has risen!
Cathy2

Szalas Restaurant
5214 South Archer Avenue
Chicago, IL 60632
Tel: 773/582-0300

http://www.szalasrestaurant.com

Cathy2 wrote:Hi,

There was a long ago thread on interesting thread on Polish restaurants in Chicago. Note Anna Sobor is quite knowledgeable on Polish food, she recommended Szalas.

Earlier this year, I posted on Szalas, which I went to reluctantly and enjoyed immensely:

Cathy2, April 13, 2004 wrote:Hi!

All I planned to do Saturday evening was to go to Easter vigil. It is especially moving to see an adult embrace their new religion, to be baptized and confirmed in one evening, which took me 14 years to accomplish. Alas, I am a person who is very open to suggestions and willingly change plans on a dime.

Instead of attending my local church, I joined my friends Helen, RST and ErikM to observe the beautiful ceremony of the blessing of baskets at the magnificent St Volodymyr & Olha in Ukrainian Village. RST wrote a bit about this lovely and moving tradition last year in his post:

http://www.chowhound.com/midwest/boards ... 23628.html

Afterwards, the classic discussion of where we wanted to eat was mercifully brief. RST firmly wanted to go to Szalas Restaurant recommended by Anna Sobor late last year. The rest of us were not quite as enthusiastic but exhausted from having our ideas shot down, we reluctantly decided to at least check it out.

Szalas Restaurant has an interesting hunting lodge presence on Archer Avenue within sight of Bobak's. As you approach the front door, you are directed to pull a rope, which rings a bell inside to alert someone to open the door. As you enter, you see many interesting visual details: hunting trophies, antique farm implements, a water wheel, an antique car suspended over the main dining area and lots of light wood paneling with details cut in decorative shapes.

After we sat at our table, ErikM spied a little room on the balcony for private parties. Against the wall, behind our table were several antique sleighs with velvet cushions arranged as dining tables. These sleighs were aesthetically appealing but not very practical as dining tables. Unless you like to lean forward while sitting on the edge of your cushion to eat.

We began our order with a few appetizers:

- Moskol, which was described as Polish Pitas. I googled a recipe which indicates it is mashed potatoes with the addition of flour, egg, sour cream and butter which is beaten until smooth, then form into rounds which are cooked on a hot dry griddle for 3 minutes on each side. These were served cut into wedges, then you spread fresh sheep milk cheese (ser z owcy) or lard (smalec.) The seasoned lard was from pork with chunks of meat. We agreed it was very unusual and very delicious!

- Herring with mustard sauce was three herring filets spread with mustard and rolled. Sitting in a vinaigrette with slivered onions, which ErikM and I kept dipping the (Weber) rye bread into.

Each entree had an option of two soups, however they also offered soup by the bowl as well as by the cauldron. The soups by the cauldron were suggested for two, however it was a reasonable portion for four people. We chose the Hunter Stew (Bigos Mysliwski), which is hot sauerkraut with grilled sausage, bacon, pork and onion in light tomato sauce. What they failed to mention was the addition of pineapple! Helen was the first to identify it, which I admit I did not believe initially until she fished a piece out for me to inspect. Despite the exotic ingredient, this was a very sturdy, earthy soup, which we enjoyed to the last drop.

For our entrees, I had Pierogi, which you could choose from (farmer's) cheese, cheese and potato, sauerkraut and mushroom, potato and meat. I choose 6 of cheese and potato and 6 of sauerkraut and mushroom, which were all clearly hand made. I felt there was an English comprehension issue with our waitress, which was confirmed when my potato and cheese Pierogi morphed into cheese only. Not a big issue, not one I bothered to address. At ErikM's suggestion, I had mushroom gravy on my Pierogi.

My friend Helen had Lamb Shank (Gicz Barania) with potato dumplings in a vegetable sauce. The quantity of lamb was very generous, which Helen cheerfully shared.

RST ordered what I plan to have next time: Highlander's Special (Placek po Zbojnicku) which was a very large potato pancake (maybe 8 inch diameters) filled with beef goulash, folded over and sprinkled with cheese. From the samples he shared with us, it was a fabulous combination of taste and texture.

ErikM ordered 'Shepard' Cutlet Stuffed with Sheep Cheese (Kotlet Bacowski Faszerowany Owczym Serem), which was breaded pork cutlet stuffed with sheep cheese. I'm sure Erik will comment himself on this dish. In fact, he had the distinction of being the only one to finish his dinner this evening.

For side dishes, we had red beets with horseradish (which would have been tastier with MORE horseradish), Cucumber (Sour cream) Salad, Carrot salad with grated apples and red cabbage salad.

Dessert was somewhat disappointing as the poppy seed cake was out. The cake offered was ok and would have been better had I not known I missed the poppy cake!

Those of us who reluctantly followed RST's lead, via Anna Sobol, were very glad he dug in his heals. I was on the phone the next morning advising my Polish friends of this restaurant we just have to go to.

&&&

For those out and about during the day, the lunch menu served Monday-Friday from 11 AM to 3 PM offers potatoes pancakes, pork chop sandwich served with horseradish sauce on rye bread, scrambled egg and sausage sandwich, European apple pancakes and Stuffed Cabbage Rolls fried in butter.

This place is very close to Midway Airport. Perhaps a stop for lunch before heading out?

Christ has risen!
Cathy2

Szalas Restaurant
5214 South Archer Avenue
Chicago, IL 60632
Tel: 773/582-0300

http://www.szalasrestaurant.com