Cathy2 wrote:Hi,

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

Ditto my lunch there three or four Saturdays back. Hope they're doing okay.

Popped in for a late dinner on Sunday night. My party of 3 were the only people in the place on this cold evening.

Started with borscht with sauerkraut and mushroom pierogis and cucumber soup. I'd never had a borscht this thin before. The broth was vibrant with a clear beet taste. And all soups could use pierogis. This was my first time with the cucumber soup and I have to say that I really enjoyed it. Tart with a creamy potato offset. Delicious.

Next up, pierogi course. More sauerkraut/mushrooms, meat, and cheese. My favorites were the sauerkraut and mushroom and meat. Cheese was a little pastey for me. I've never understood sweet pierogi fillings.

Potato pancake course followed the pierogi course. Unlike the description upthread, these were crisp, crunchy and not at all greasy. Sour cream and applesauce? You betcha.

Finally, mains were Grilled sausage in old Polish style which came with more sauerkraut (this time warmed and with bits of smokey pork in it) and mounds of potatoes. Least impressive of all that we ate but still good.

And the coupe de grace, the Hungarian Style Pancake. Yes, Dom, it rocked me too. How could I even say I loved this place when I hadn't tried this dish? Lacy golden-crisped pancake edges wrapped around rich and meaty goulash and dollops of cold sour cream crowning the whole thing.

Why did we order potato pancakes and goulash filled pancakes? I'm not answering that ridiculous question. Why you're even spending your time reading this rather than storming down the Smak Tak doors and demanding the Hungarian Pancake at all hours, I have no idea.

gastro gnome wrote:Started with borscht with sauerkraut and mushroom pierogis and cucumber soup. I'd never had a borscht this thin before. The broth was vibrant with a clear beet taste. And all soups could use pierogis.

The most typical Polish borscht preparation is a clear, red beet broth. It is usually made on a beef broth base or, especially for holidays like Christmas Eve which are meat (but not fish)-free, it can be made on a vegetable stock with the addition of a beet "sour." A beet sour is basically a lightly fermented/pickled preparation of beets that you start about a week before you make your borscht. You cut up some beets, add some salt and water, toss in a crusty piece of rye bread, and wait for a week until your concoction ferments and sours. A Polish barszcz usually has a fresh tartness that is the result of this naturally fermented beet sour, but sometimes shortcuts are taken by mixing pickled beets in with the fresh (for a sharper, vinegary taste) or by adding the juice of a lemon.

The dumplings floating in your barszcz shouldn't have been pierogi, unless Smak-Tak is doing some variant I've never heard of, but rather uszka ("little ears.") They are smaller than pierogi and resemble tortellini or pelmeni (they are sometimes folded over into mini-pierogi shapes, and sometimes into more tortellini-like shapes). A slightly sour, vegetable-based barszcz with mushroom uszka is the traditional Polish Christmas Eve first course.

Binko wrote:The most typical Polish borscht preparation is a clear, red beet broth. It is usually made on a beef broth base or, especially for holidays like Christmas Eve which are meat (but not fish)-free, it can be made on a vegetable stock with the addition of a beet "sour." A beet sour is basically a lightly fermented/pickled preparation of beets that you start about a week before you make your borscht. You cut up some beets, add some salt and water, toss in a crusty piece of rye bread, and wait for a week until your concoction ferments and sours. A Polish barszcz usually has a fresh tartness that is the result of this naturally fermented beet sour, but sometimes shortcuts are taken by mixing pickled beets in with the fresh (for a sharper, vinegary taste) or by adding the juice of a lemon.

The dumplings floating in your barszcz shouldn't have been pierogi, unless Smak-Tak is doing some variant I've never heard of, but rather uszka ("little ears.") They are smaller than pierogi and resemble tortellini or pelmeni (they are sometimes folded over into mini-pierogi shapes, and sometimes into more tortellini-like shapes). A slightly sour, vegetable-based barszcz with mushroom uszka is the traditional Polish Christmas Eve first course.

Binko, thanks for the education. It is entirely possible that the borscht was a veggie stock with a sour. My first taste found it quite sour. But next to the sourness of the cucumber/pickle soup, it tasted sweeter later on.

As far as the dumplings, I can only say that the menu called it borscht with mushroom and sauerkraut pierogis. It was entirely possible that it was a smaller dumpling with a filling similar to the pierogis we were served later (and very possibly mini-pierogi in shape). They were never on the table at the same time for point of comparison.

The important thing was that they both were delicious.

I was going to post an enthusiastic GNR renewal message on the Smak Tak GNR thread, but I wanted to say more. Cabbagehead, son, and I had another terrific meal at Smak Tak tonight. Their hearty, delicious Polish food really appeals on a cool night like tonight. We had great homemade soups and I enjoyed the gigantic Hungarian pancake with goulash. Man, what a dish! The hour plus we were there, about 7 to 8 p.m., we were the only ones there on a Friday night. I hope they are doing OK.

The three of us split the cheese blintzes for dessert, which were utterly fantastic. I have always loved blintzes, and I think these are the best I've ever eaten in a restaurant. Often you get thick, tough, doughy pancakes (crepes) filled with crumbly and bland cheese. Smak Tak's pancake was delicate and browned nicely, folded neatly around creamily smooth and sweet, but not too sweet, cheese, served of course with plenty of sour cream. They squirt a bit of chocolate on, but that's only for show. Blintz fans, get thee to Smak Tak!

Headed over to Smak Tak this evening, special of zurek followed up with chicken livers and onions were both spot on, though a heavier meal than ideal for a hot day. The place was empty but for my wife and I, if the posts above are any indication, this place can't be doing too well.

AlekH wrote:Headed over to Smak Tak this evening, special of zurek followed up with chicken livers and onions were both spot on, though a heavier meal than ideal for a hot day. The place was empty but for my wife and I, if the posts above are any indication, this place can't be doing too well.

I'd love to see them get the "Check Please!" effect.

Mr. lemoneater and I stopped in for dinner. I'm happy to report there was a party of 4 when we got there, a large party (a family of maybe 10 people) that arrived part way through our dinner, and another party of 3 that came in as we were leaving. What can I say? I haven't had such a satisfying borsch and pierogi experience since I lived down the street from a Polish deli (now gone) on the southwest side.

The woman who took our order was wonderful - funny, patient with our questions, and so sweet. We overheard her tell the other table, "If you're rich, I'm single!"

We sat underneath the proudly displayed 2008 LTH GNR plaque. First up was the red borsch with mushroom dumplings for me, and mushroom soup for Mr. lemoneater (fellow vegetarians note, the mushroom soup is cream-based and prepared without meat broth etc). The soups were both excellent. Then sauerkraut and mushroom pierogis, which lived up to their light and fluffy reputation. Potato pancakes for Mr. lemoneater. For me, a meaty special - the breaded cutlet, which was good though a bit heavy, and happily balanced out by the cucumber dill salad, pickled cabbage salad, and whipped potatoes. The amount - and quality - of food that came with the $15 special was fantastic.

Finally, we split the Polish cheesecake that came with the special - sort of a creamy angelfood cake studded with candied cherries. Mr. lemoneater asked for a second cake fork, and she replied with a twinkle, "You share. Fifty fifty. No eating more than half!" My kind of lady.

gastro gnome wrote:

Binko wrote:The most typical Polish borscht preparation is a clear, red beet broth. It is usually made on a beef broth base or, especially for holidays like Christmas Eve which are meat (but not fish)-free, it can be made on a vegetable stock with the addition of a beet "sour." A beet sour is basically a lightly fermented/pickled preparation of beets that you start about a week before you make your borscht. You cut up some beets, add some salt and water, toss in a crusty piece of rye bread, and wait for a week until your concoction ferments and sours. A Polish barszcz usually has a fresh tartness that is the result of this naturally fermented beet sour, but sometimes shortcuts are taken by mixing pickled beets in with the fresh (for a sharper, vinegary taste) or by adding the juice of a lemon.

The dumplings floating in your barszcz shouldn't have been pierogi, unless Smak-Tak is doing some variant I've never heard of, but rather uszka ("little ears.") They are smaller than pierogi and resemble tortellini or pelmeni (they are sometimes folded over into mini-pierogi shapes, and sometimes into more tortellini-like shapes). A slightly sour, vegetable-based barszcz with mushroom uszka is the traditional Polish Christmas Eve first course.

Binko, thanks for the education. It is entirely possible that the borscht was a veggie stock with a sour. My first taste found it quite sour. But next to the sourness of the cucumber/pickle soup, it tasted sweeter later on.

As far as the dumplings, I can only say that the menu called it borscht with mushroom and sauerkraut pierogis. It was entirely possible that it was a smaller dumpling with a filling similar to the pierogis we were served later (and very possibly mini-pierogi in shape). They were never on the table at the same time for point of comparison.

The important thing was that they both were delicious.

The menu does call the dumplings in the red borscht "pierogi" but they are maybe half the size of their regular pierogi. I've gotten used to the thin borscht style and love it now. We went last night (Saturday) and the restaurant was pretty crowded. It was a little cooler than it has been so that probably helped.

Public Service Announcement: Smak-Tak is now closed on Tuesdays.

Smak-Tak was featured on Friday night's Hungry Hound segment as one of five "Real Tastes of Chicago" that are not participating in the annual food fest.

Per Stevie D., "While Smak Tak speaks to the city's strong Polish population, this Jefferson Park charmer feels like you're dining in someone's home: from the well-made pierogi to the mammoth potato pancakes stuffed with goulash, it's rib-sticking food that's hard to duplicate in a portable booth."

The other four were:
Shaw's Crab House
Pozoleria San Juan
Superdawg
Great Lake Pizza

http://abclocal.go.com/wls/story?sectio ... id=7521714

tarte tatin wrote:The other four were:
Shaw's Crab House
Pozoleria San Juan
Superdawg
Great Lake Pizza

LMAO! Can you imagine these guys at Taste? That would be a spectacle to behold.

=R=

ronnie_suburban wrote:

tarte tatin wrote:The other four were:
Shaw's Crab House
Pozoleria San Juan
Superdawg
Great Lake Pizza

LMAO! Can you imagine these guys at Taste? That would be a spectacle to behold.

=R=

Great lake would give you a ticket so that you could pickup your $6 slice in 3 hours.

Mid-point between moving some furniture to our house, I needed to eat. Called an audible for an early lunch and Mr. X pointed the truck to Elston. A lunch of mushroom soup and hungarian pancake satisified the tummy and the soul. Once the waiter learned we were splitting both, he took care of us. Soup came out in two (smaller than the single) bowls. We received an extra plate for the hungarian pancake with cucumber salad and cabbage salad* already on it so we each had our own portions of salad. Great food, great service. Next time, I'll get the pierogis that I wanted before Mr. X talked me into the pancake. Not that I suffered greatly...

* To me, the cabbage concoction at Smak-tak is not quite a slaw, but not quite sauerkraut, which is why I don't really know what to call it. Any input is welcome.

There are so many restaurants in Chicago that I feel like I don't visit enough. Yet, Smak Tak isn't one of them. When we have guests visiting from out of town, Polish food is something we always suggest since Polish restaurants can be hard to find in other cities. Guests are always pleasantly surprised by how much they like pierogies and stuffed cabbage. With charming decor, BYOB and excellent Polish comfort food, Smak Tak is a clear slam dunk option for out-of-town guests (not to mention it's a great value). Also, since it is on our way to OHare we find ourselves grabbing takeout fairly frequently as well.

So last night I stopped by Smak Tak to pick up some takeout on my way to pick my dad up from OHare. It was a Friday night at 8pm and there was no one in the restaurant. The owner was sitting at the bar on his laptop, looking like he was about to fall asleep. When I walked in he jumped up startled and grabbed a menu. I told him I was interested in takeout so I put in my order and chatted with him for 15 minutes while my food was being prepared in the back. He mentioned that things have been slow for a while. I asked when they pick up, and he said "two years ago". I looked at the walls and saw all the writeups were from 07. I guess the media blitz treated them well but after the buzz died down, so did the crowds.

So I guess there's a serious save-this-restaurant warning for Smak Tak. Their takeout is fast, they sell frozen pierogies, they're a cheap, charming BYOB restaurant near OHare. There are so many reasons to stop by Smak Tak and I feel lucky they're such a regular part of my rotation. This is a true hidden gem in Chicago and I hope everyone gets a chance to visit before it's too late. Or better yet, people rediscover this excellent restaurant and we don't have to worry about losing it at all.

An admirable sentiment. I too have tried other Polish restaurants, only to end the meal thinking, why? There's Smak Tak. It would be tragic if that stopped being true.

turkob wrote:So I guess there's a serious save-this-restaurant warning for Smak Tak.

This is particularly ironic because I came to know about Smak Tak (and started this thread) after reading a 'Save This Restauant' article in Time Out Chicago by our own David Hammond (the piece is linked in the opening post of this thread, though I cannot discern if the link is still active).

For me, Smak Tak isn't a sin of omission but it's definitely a sin of undeserved infrequency. I really do need to get there more often and I appreciate the reminder.

=R=

ronnie_suburban wrote:

turkob wrote:So I guess there's a serious save-this-restaurant warning for Smak Tak.

This is particularly ironic because I came to know about Smak Tak (and started this thread) after reading a 'Save This Restauant' article in Time Out Chicago by our own David Hammond (the piece is linked in the opening post of this thread, though I cannot discern if the link is still active).

The link seems to be still active.

Some restaurants, given location, changed demographics and dining preferences, may be eternally on the precipice of ruin. Very sad that Smak-Tak may be one of them.

David Hammond wrote:

ronnie_suburban wrote:

turkob wrote:So I guess there's a serious save-this-restaurant warning for Smak Tak.

This is particularly ironic because I came to know about Smak Tak (and started this thread) after reading a 'Save This Restauant' article in Time Out Chicago by our own David Hammond (the piece is linked in the opening post of this thread, though I cannot discern if the link is still active).

The link seems to be still active.

Some restaurants, given location, changed demographics and dining preferences, may be eternally on the precipice of ruin. Very sad that Smak-Tak may be one of them.

I'm hoping with the onset of colder weather, Smak-Tac will be more top of mind for people. As much as I love Smak-Tac, the heavy food they serve isn't exactly summertime fare. Maybe I'll organize a lunch there after everyone recovers from the picnic.

I agree with Steve that cooler weather brings Smak Tak to mind. We ate there on one of the first cool nights a week or so ago. We arrived after 8 p.m. and were the only ones there. Again. Anyone who posted Smak Tak as a sin of omision: lighten your burden of sin and head there soon!

Hi,

While planning the third season opener of the Small Household Meal Exchange, Leek urged we order another lucious duck like GAF did earlier. I had completely forgotten about this duck, probably because I never had much of it the first time.

When I called Smak Tak recently to inquire to special order duck. I had planned to order four until I learned they were $27 each. I amended the order to three with the thought we would order other entrees to fill.

We began our meal with pierogis and potato pancakes as appetizers.

The owner suggested we have the ducks brought to the table. While he was preparing to bring the ducks, we realized it was duck-only with no side dishes. When he arrived with the ducks, we asked for side orders of beet salad, cabbage salad, cucumber-sour cream salad and mashed potatoes.

These ducks were roasted with an apricot and prune stuffing. The skin was not crisp, though the fat was rendered from the skin. The bird's skin and meat was melting off the bones. No sharp knives were necessary to divide this bird, a mere butter knife was all that was needed.

This communal sharing of these ducks really transfomed this meal into a family dinner. Once dinner was largely over, people were still idly picking meat off the duck while sharing stories. Occasionally another piece of fruit was found amongst the ruins, which truly was a bonus.

We never did order any other entrees.

Dessert were cheese blintzes. Unfortunately I have to remember to ask them not to dress them in chocolate sauce. They are fine enough with the powdered sugar and large dollop of sour cream.

Our party of 11 was not alone. Thankfully there were several tables with customers when we arrived.


Regards,

Alright. I'm laying down the law with the missus and we're getting Polish food this weekend!

They are still BYOB I assume (?).

teatpuller wrote:Alright. I'm laying down the law with the missus and we're getting Polish food this weekend!

They are still BYOB I assume (?).

Get the cheese blintzes!

Yes, they are BYOB.

My brother was in town tonight for a bit of a celebration and I suggested Smak-Tak as I was craving borscht. We first stopped at the very friendly AB Discount Liquors store up the street and picked up a selection of Polish beer and a good bottle of Slivovitz. The Albanian store owner was very pleased and surprised to see me examining the Slivovitz selection and described with enthusiasm how his father makes his own. I didn't notice much in terms of wine selection, but they do have a fine Eastern European-centric selection of beers and liquors. As Smak-Tak is byob, this is a very convenient stop if you would like to bring something along with you.

When we arrived at Smak-Tak, we were pleased to see two other tables occupied, including Mike G and his family. Two more tables were seated later so, at least on this Saturday night, Smak-Tak seemed to be getting a little bit of love. As no one at the table other than me was familar with Polish food, they trusted me to do the ordering. My brother and his new lady friend shared a mushroom soup (they offered to bring it in two bowls) and I had the borscht with mushroom pirogi. We also had a mixed plate of savory pirogi for the table. Raves on everything, including unexpected praise for the borscht from Mr. Ursi, aka, the Picky Eater, who refuses to eat beets, yet loved the borscht.

We also enjoyed the evening special of pork shank (it was ridiculously huge and the generous remainder destined for a pot of soup) with sauerkraut, the Hungarian pancake, pork cutlet w/mushrooms and a fried egg, and the breaded chicken. Our party could not have been more happy with the food and, of course, we left with abundant leftovers. My brother and his guest have been staying in the 'burbs this week and eating at upscale chain restaurants and were astonished by the quality of the food, the affordable prices and the utter cleanliness of the place.* In fact, they asked if it was newly opened as it was so "shiny" and quiet. I was very happy that I was able to take 3 people with limited to no experience with Polish food and turn them into enthusiasts and Smak-Tak fans, it's really a testament to the perpetually wonderful food and service here.

Hungarian style pancake



Pork Shank with sauerkraut


Although it was never at any point crowded, I was pleased to see multiple tables here this evening and hope it's a sign that things are picking up for Smak-Tak.

AB Discount Liquors
6347 N. Milwaukee Ave
Chicago, IL 60646
773.774.2775

*Edited to note that they have promised to consult LTH before visiting Chicago again - they were stunned that they had been missing out on so many possible great meals.

Ursiform wrote:Hungarian style pancake

What exactly is a Hungarian style pancake?
I'm guessing maybe a goulash-stuffed potato variety.
Looks tasty.

SCUBAchef wrote:

Ursiform wrote:Hungarian style pancake

What exactly is a Hungarian style pancake?
I'm guessing maybe a goulash-stuffed potato variety.

Exactly.

-Dan

cilantro wrote:Public Service Announcement: Smak-Tak is now closed on Tuesdays.

Just called to check, as we're itching for Smak-Tak tonight. They are open on Tuesdays.

Ronna

If anyone heads to Smak Tak in the near future, I'd be very curious to hear how the Bib Gourmand designation is affecting business - will it be a Check Please type of thing or just a general boost to business?

The family and I went over to Smak Tak tonight at 5:30 pm for dinner. However, after noticing an unusally high number of cars on the street, we walked in and found the place jammed. Not a table or chair available. Because of the crowd, we did not try to talk to the owner to see if this is now a common occurence. We never thought there would be a problem getting a table for 5 at 5:30 pm.

We walked away with mixed feelings -- sad for missing a great dinner, but very happy that the place was full. We'll be calling for reservations, if they take them, from now on.

saluki68 wrote:The family and I went over to Smak Tak tonight at 5:30 pm for dinner. However, after noticing an unusally high number of cars on the street, we walked in and found the place jammed. Not a table or chair available. Because of the crowd, we did not try to talk to the owner to see if this is now a common occurence. We never thought there would be a problem getting a table for 5 at 5:30 pm.

We walked away with mixed feelings -- sad for missing a great dinner, but very happy that the place was full. We'll be calling for reservations, if they take them, from now on.

The power of Michelin?

=R=