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"In Philadelphia, Little Walter’s, a Polish restaurant, turns the two shanks left over from a weekly half pig into a slow-cooked golonka that evolved into an extravagant “golonka dinner”: a silver platter with golonka, kiełbasa, gołąbki, and a chicken cutlet; six each of three kinds of pierogi; a selection of small plates, salads, and bread; six cans of Żubr beer; and a bottle of vodka with beet-juice and pickle-martini fixings — an entire feast available only two Saturdays a week by preorder and prepayment of $500 for up to six guests." - Bettina Makalintal