
I’ve said it before and I will say it a thousand times over: When in Los Angeles, never, ever turn your nose up to “strip mall” cuisine. You never know what gem you may be missing out on by snubbing an eatery based on its location. Real estate here ain’t cheap, and these small, family owned restaurants cannot always afford the prime spot on the boulevard. They have to make due where the rent is affordable and hope that the integrity and quality of their food spreads across the South Land here and keeps them afloat. Such a place is Polka, a Polish cuisine joint based in Eagle Rock, going on 16 years strong. It is only one of two Polish restaurants in Los Angeles.
My sister casually mentioned wanting to go there as a belated birthday dinner, and once we were able to coordinate all of our schedules (there is seven of us) we were set. A word of warning: make reservations as soon as you know how many in your party and when you want to go! We were fortunate to have been squeezed in tonight, when I only called it in this afternoon! That’s practically unheard of, as Polka is a well-beloved staple with a healthy number of regulars.

Inside is cozy and adorable. The only hyphenated word to describe the decor would be Euro-kitsch. Tchotchke, bricka-back galore, with signs, glassware, clocks, all kinds of trinkets placed all over, in a hutch separating the kitchen and dining rooms, walls, even the tables have a plethora of candelabra, vases and other such knick-knacks. However, it’s not regurgitated pop-culture ornamentation, as one would experience at T.G.I. Fridays and the like, but homey and thoroughly European.

Deer Crossing sign

A collection of lamps on a hutch behind our table
The menu is divided in three price ranges – dinner prices: $15.99, $17.99, $19.99 – and with each meal comes four courses: soup, salad, entree, dessert. The soup was tomato with chunks of bow-tie pasta (both regular and spinach) and the salad was a refreshing mix with delicious dressing from Sesame Delight, crafted by Polka owner, Katherine Dabrowski.

Tomato soup with chunks of bow-tie pasta

Light salad with Sesame Delight dressing
There is a sizable selection of teas – especially herbal – and the staple Polka tea “freshly brewed blend of fine teas with a few drops of Rum.”

Dandelion root tea in a very tall teacup!

Zywiec pale lager
I was careful to make notes of what my family ordered and it is as follows:
My mother ordered: #15 BIGOS: Polish Hunter Stew, consisting of mix of stewed sauerkraut, mushrooms, Polish sausage and chunks of pork.
My brother and sister-in-law ordered: #11 KRÓLEWSKI: A combination plate of pieorgi, stuffed cabbage with seasoned pork & chicken, and beef stew (gulasz)
My sister ordered: #8 GULASZ: Beef stew with mashed potatoes
My brother-in-law ordered: #1 KIELBASA: Spicy broiled Polish sausage
My niece ordered: #10 JAROSZ: The vegetarian platter consisting of hot veggies, soybeans, meatless pierogies, potato dumplings, and stewed mushrooms.
I ordered: #4 WATRÓBKA: Chicken livers boiled with onions & garlic. I also ordered a side of garlic potato dumplings.
All seven of us were fantastically delighted with our meals. Anything that did not get eaten was immediately packed up for tomorrow’s lunch. All of our entrees came with a variety of vegetables as well, mostly carrot, corn, a dollop of mashed potatoes and green beans. Everything was cooked to perfection.

Delicious chicken livers with veggies

Gulasz aka beef stew with mashed potatoes & veggies
Last, but certainly not least, we were served our dessert: homemade vanilla pudding with sour cherries and a dollop of cream generously sprinkled with nutmeg. It was served in a dainty little dish, just the perfect size to not feel overwhelmed. (Between you and I, though, I could have totally gobbled up a trough of that stuff.)

May I have some more?
Polka is time and money well worth spent, and I am looking forward to returning there again. You can learn more about Polka from these links:
Polka – main restaurant
Polka on California Gold with Huell Howser
Note: Please pardon the reddish tinge to my pictures; the lighting in the restaurant was mostly candlelight and assorted colored lights.