When I commented to my wife that sauce tasted a lot like canned tomato soup, her reply was that maybe they went to a lot of effort to duplicate a 1950s Polish-American version. She also added that some of her aunts were prone to use canned mushroom soup for the white version.

I'm pretty sure pierogi are too thick to successfully heat the interior by frying before you'd burn the exterior. Fried ones are almost certainly boiled, then finished in a pan for a crispy exterior.

Anyway, I'd never had the sauerkraut and mushroom ones at Smak Tak because I never especially cared for the sauerkraut ones elsewhere, like Red Apple, but when Mom ordered them in an assortment the other day, I was wowed by how much I liked them, their depth of woodsy-krauty flavor was totally savory and satisfying. Definitely a new fave there, and I really liked the potato and cheese (brynza, I assume) ones too, the tang of the brynza made those.

I had the hunter stew, chunks of veal with sauerkraut cooked in the veal's juices, and really liked that, too. They rolled us out, believe me.

No cucumber soup, though.

Mike G wrote:I'm pretty sure pierogi are too thick to successfully heat the interior by frying before you'd burn the exterior. Fried ones are almost certainly boiled, then finished in a pan for a crispy exterior.

Not the ones we cook at home. Never boiled, just low and slow in a well buttered pan.

Mike G wrote:I'm pretty sure pierogi are too thick to successfully heat the interior by frying before you'd burn the exterior. Fried ones are almost certainly boiled, then finished in a pan for a crispy exterior.

This does not seem to be an issue. My Mother used to boil them, put them in a bowl with some butter to prevent them from sticking to each other, and then store them in the frig. When it was mealtime, they would go straight into a frying pan under low heat, which gently browned the exteriors. The centers were always hot.

I think if you make them from scratch at home you have to boil them first to cook the dough. Store-bought frozen are already pre-cooked. Those you can cook in a pan as long as they are defrosted first.

I had dinner at Smak-Tak last night. The cucumber soup was wonderful, tangy, with a good shot of dill. The pork tenderloin with mushrooms was spot-on, perfectly crisp and hot. And the sides were great, a perfect vinegar based cabbage salad that is something like what I wish Smoque's slaw was, and a shredded carrot salad that made me finally realize why people eat carrot salad.

I was the only one in the joint, so I figured a good bump to the post might help their foot traffic. If you haven't tried this place, do so. If you have, take another look at the great pictures upthread. Those should fuel a mandatory return trip.

Yowza.

Finally got here today. Waaaaaaaay behind the curve, but hopefully a pass will be issued to those of us who no longer live here.

Straight-up awesome across the board. Fantastic assortment of pierogi (though fruit versions had been depleted), Hungarian pancake crisp and insanely good, hunter's stew subtle and smoky, great potato pancakes and sausage, and I loved the red borscht.

One of my favorites that I don't see mentioned here, however, was the chicken liver and onions special, which we're told is usually available once or twice a week. One of the best liver and onion dishes I've had anywhere. Highly recommended.

I had dinner there Sunday night. I had the Hunter Stew and she had pierogies. I thought my stew was wonderful, not liquidy like a typical stew but rich and flavorful.

I love everything at Smak-Tak with the exception of the Polish Shish Kabab. Not sure what I was thinking on that one. Or what they were thinking.

Several of my best meals this year were at Smak-Tak, and the owners graciously indulged some serious table-lingering long after the last drop of mushroom soup and bits of pierogi had been cleared. If we can convince them to find some real peaches instead of the canned variety for pork accompaniment and dessert, I think this place will make Vettel's list next year.

If they move to a hotel.

Santander wrote:If we can convince them to find some real peaches instead of the canned variety for pork accompaniment and dessert...

I think you're fighting an uphill battle there. A quick stroll through a Polish market will reveal to you that the Polish have a great affinity for jarred fruits.

Dmnkly wrote:One of my favorites that I don't see mentioned here, however, was the chicken liver and onions special, which we're told is usually available once or twice a week. One of the best liver and onion dishes I've had anywhere. Highly recommended.

I've never seen this there. Can you describe the dish? Are the livers left whole and sauteed?

Dom, I think you've got one of the best descriptions of Smak-Tak ever on your blog:

Skillet Doux wrote:This was the kind of meal that forces you to reconsider using "meat and potatoes" as a pejorative.

Very well put.

You've gotta get back and try more soups.

Also, you get a pass for not having been to Smak-Tak yet, but I'm not sure I can give you a pass for missing out on Polish food entirely up until now. (Sorry, I had to out you). Get thee to Podhalanka!

Best,
Michael

Heh... it's okay... I deserve it.

I only had a fleeting taste of the liver and onions. It's one of my father's favorites, he was swooning, and I feared that I might be extracting his fork from the back of my hand if I stole too much. But that was enough. They were mostly whole, melt-in-your-mouth quality with crisped edges, and the onions were thinly sliced and caramelized. The livers had broken up during cooking a little, of course, but for the most part I believe they were left intact. My father, already planning his return, asked the fellow manning the place -- is that Piotr? -- how often they were available, and he said maybe once or twice a week, usually on Mondays or Tuesdays. I don't know if that's year-round, or if it's a seasonal offering.

This photo's terrible -- I was grabbing a quick shot over my father's shoulder and wasn't paying attention to the light -- but it'll give you an idea:

I had the L&O's a few weeks ago. I would recommend it highly if you like liver. I was struggling to finish toward the end. I really could have used a beer to wash it down. Unfortunately with the special, you have to eat a piece one of those godawful Polish-grocery-store cakes.

I second the cake. Pie Dude and I went recently and everything was tasty - Red Borscht with Mushroom Pierogi, Hunter's Stew, Pork Meatballs, and those tasty slaws. But then came the cake. And you can guess how annoyed I was at that. But I'll still return, it was mostly tasty and cheap, not to mention cozy.

Smak Tak’s delicious food is made for a cold January night. We took good friends and our son tonight and had a rib-sticking meal. We met a couple leaving about 7:30 and then had the place to ourselves. We had a plate of the fantastic savory pierogis for an appetizer, and my husband had the white borsch (zurek), which was outstanding—smoky and tangy. He good-naturedly allowed us all to dip our bread in it repeatedly. We should have had at least one other bowl for the table.

Whenever we get here, I wonder why we don’t go more often. My pork cutlet with mushrooms (ordered with a fried egg) was buttery and crunchy outside and tender inside. My son cleaned his plate of Polish sausage and managed to eat almost the entire huge helping of excellent sauerkraut. Our very petite friend, who usually eats pretty lightly, ate a surprising amount of the gigantic Hungarian potato pancake with goulash. All in all, a great meal. I hope the fact that we were the only ones dining was because 7:30 to 8:30 on a Sunday evening is rather late there. The fact that they were out of the special (meatloaf with bbq sauce) and one of the soups suggests that their rush, at least on Sundays, is early.

This food looks fantastic and by the other posts, tastes fantastic too. I'm pretty picky when eating Polish food in a restaurant considering that my mother and aunts make most of this food from scratch. But I definitely have to try it. Always good to compare right? Will be making a trip soon.

As far as the fried v. boiled pierogies. I always had them fried growing up. My mother would fry them in butter and then crisp some bacon and throw the bits on top. Amazing wether it was potato, meat or kraut. I think it's just a matter of preference.

We went last night (Saturday) for the first time. They had the liver and onions so I had that, and it was as good as everyone has said, although I only could eat about 1/4 of it. Good, refreshing sides of sliced beet salad and sliced cucumber/carrot (IIRC) salad, as well as mashed potatoes with dill. The sides were a nice contrast to the heavy liver and onions. As someone mentioned above, I was really craving a beer with this food, so next time I'll either have to bring some or go down to the liquor store which the owner suggested.

I had the borscht with mushroom pierogi, which was tasty but I prefer a thicker borscht so I'd probably try other soups before I returned to that one. My husband had the cucumber soup and freaked out. He said it was the exact same soup his grandmother used to make about once a week. His grandmother was from Vienna, lived in Hungary for many years, and was married to a Greek and then a Serb. Anyway, now I have been instructed to try to replicate this soup. I guess this means we'll need many more "tasting" visits to see how close I can get.

We got there about 8:30 and the place was fairly full. At least last night, they seemed to be doing well. I'll certainly do my best to support them from now on. There was a friendly, relaxed, family feeling there that matches the home-cooked taste of the food. Our bill before tip was under $40 for two, with enough leftovers for large lunches the next day.

It was very kid-friendly. There is also kind of a ramp when you come in so it appeared to be easily accessible by wheelchair.

From the preview clips on last night's ABC 7 10 pm news, it looks like Smak Tak will be featured on tonight's Hungry Hound segment. I definitely saw sour cream being piped onto a goulash-filled pancake and lots of wood paneling....

Is there a "Hungry Hound effect"?--perhaps a lower-key version of the "Check Please effect"?

tarte tatin wrote:Is there a "Hungry Hound effect"?--perhaps a lower-key version of the "Check Please effect"?

I hope so for their sake because the last time I went in, it was a little slow. This is prime weather for Smak-Tak this weekend.

I was there last weekend and it was a bit slow then, too. The food was great as ever, tho. I have GOT toi try that enormous Hungarian pancake.

LTH,

Under the weather and soup was calling my name, dill flecked tangy Sauerkraut Soup from Smak Tak got the nod. Reinforced with fresh Polish rye I was well on the road to recovery after the third slurp.

Three of us split an order of Smak Tak's top notch Pierogi, I went pork cutlet, bride nabbed most of my perfectly sauteed mushrooms, our neighbor to the North Dan had stuffed cabbage and Ellen smartly opted for Silesian Dumplings Stuffed with Meat, a daily special. Nine slightly larger than golf ball size potato dumplings lighter than one could possibly expect with the same delicious meat filling as pierogi. Chicken Livers with Onion the other special of the day.

Silesian Dumplings Stuffed with Meat



Delicious carefully prepared food, hyper reasonable prices and restorative soups. Count me a fan.

Enjoy,
Gary

Oooohhhh! I love when the Silesian dumplings are the special! They're on my list of possible death row meals. They're fluffy and buttery and just the right amount of gooey. They remind me of mochi...with meat!

They are really heavy though. Usually Mellonhubby and I order a plate of them as an 'appetizer' and we just take home the ones we can't eat for satisfactory nuking later (they microwave suprisingly well).

The wife and I went down to the Old Town School of Folk Music to see Earl Scruggs last Saturday. We decided to try Smak Tak because it's a GNR and was on the way for us. What a pleasant surprise it was. A real treasure. Very homey and comfortable decor and some seriously good food. Both of us ordered a bowl of beet borscht with mushroom pierogis and the hungarian pancake - a plus since both were excellent, but a negative since we couldn't share different entrees.

The soup was a nice balance of sweet and sour with pierogis that were incredibly light and tasty. The hungarian pancake was thin and crispy with good onion flavor and featured a huge portion of goulash folded inside that was moist, tender and had a nice little bite from the paprika. The sour cream piping on the pancake added to the visual enjoyment and taste.

Our hats are off the the LTH'ers. We have yet to have a bad meal at a LTH GNR restaurant.

Next time we go to Smak Tak we order diiferent and share. Oh, and Earl - he's gettin up there in years, but still put on a great show.

The most shocking thing about the last post is, Earl Scruggs is STILL alive????

Dmnkly wrote:Yowza.

Finally got here today. Waaaaaaaay behind the curve, but hopefully a pass will be issued to those of us who no longer live here.

Dom,

You've lost the title as lamest LTHer, as it took me until tonight to get my butt to Smak Tak, and it's just a hop, skip and longish jump away from home. Thanks to Cinny's Mom for nudging my wife and me there, and for joining us in a most pleasant meal.

The sauerkraut-mushroom pierogis were just wonderful. Sometimes in this combo, I find the sauerkraut a little overly fermented and tangy, creating imbalance with the earthy mushrooms. Here, the flavors were just perfect complements, and the dough was cooked to a perfect, pleasantly chewy texture. I found the meat pierogis much more robustly seasoned than at other Polish restaurants, and more enjoyable as a result. Didn't care for the stuffed cabbage, and the potato pancakes were greasier and less flavorful than I'd prefer, but Smak Tak is a place to which I plan to return many times.

Kenny

I've had dreams involving Smak-Tak's pork cutlet! (My dreams tend to be somewhat fantastical, so a pork cutlet sneakin' in to my subconscious is noteworthy.)

It's been too long, I gotta get back.

A cool November evening with no motivation to cook and Mr. X feeling a bit under the weather was the perfect excuse for Smak Tak. He had the tomato soup to start; I had the mushroom soup. I like that they were broth-based soups -- no need for the added fat and calories from a cream-based soup. We then got a mixed order of pierogies and split the Hungarian pancake. Still way too much food for the two of us, but it was oh so good! Only two other tables were occupied the entire time we were there.

The GP wrote:Only two other tables were occupied the entire time we were there.

It makes you wonder what people look for in a restaurant. Apparently it's not good, cheap food in a clean, pleasant environment.

Hi,

I was there on Saturday for lunch. Except for a guy who was busy chatting up the owner, we were the only party.

My Mom fished out of her purse a 10% off coupon. When we paid, there were four more 10% off coupons attached to the bill. One for each person present at the meal.

As good as it is, the location isn't great and the name hardly tells you what to expect. Fortunately it is worth the effort to get there and enjoy their food.

Regards,