This charming Polish deli in Minneapolis is a must-visit for hearty, flavorful Eastern European dishes, homemade sausages, and baked goods that keep you coming back.
"A beloved Ukrainian bakery, market, and restaurant, Kramarczuk’s first opened in Northeast Minneapolis near the Nicollet Island Bridge in 1954. Anna and Wasyl Kramarczuk came to Minnesota from Ukraine as refugees in the late 1940s, and they eventually bought one of the city’s oldest butcher shops and made it their own. Today, Kramarczuk’s is beloved for its vast array of savory sausages and its restaurant menu, which features favorites like pierogi, borscht, and hefty pastrami brisket sandwiches. The James Beard Foundation named it an America’s Classic in 2013, but the Cities’ didn’t need anyone to tell us that. Takeout is available if you prefer to eat your cabbage rolls at home." - Stacy Brooks
"Located in the heart of Northeast Minneapolis since the 1940s, this James Beard America’s Classics-winning delicatessen isn’t just known for supplying sandwiches and sausages. Kramarczuk’s has a bevy of soups on its menu as well, but its mushroom soup stands out on its own or paired with just about any sandwich or sausage. Dine in or order it for carryout." - Cinnamon Janzer
"A beloved Ukrainian bakery, delicatessen, and restaurant, Kramarczuk’s first opened in Northeast Minneapolis near the Nicollet Island bridge in 1954. Anna and Wasyl Kramarczuk came to Minnesota from Ukraine as refugees in the late 1940s — several years after settling in Minneapolis, they bought one of the city’s oldest butcher shops and made it their own. Today, Kramarczuk’s is beloved for its vast array of savory sausages and its restaurant menu, which features favorites like pierogi, borshch, and hefty Krakowska and pastrami brisket sandwiches. The James Beard Foundation named it an America’s classic in 2013." - Eater Staff
"Kramarczuk’s legendary grinder is stuffed with krakowska (a Polish cold-cut sausage, sliced thin), hot capicola and sopressata, provolone cheese, lettuce, tomato, red onion, and a crunchy, briny Italian slaw. Smeared with garlic mayo, it’s served on a Vienna roll, wrapped neatly in paper, and sliced in half. Add a classic dill pickle spear on the side." - Justine Jones, Eater Staff
"A market, bakery, and restaurant serving Eastern European specialties." - Julie Yu
