Miod Malina Restaurant

"Per Eater contributor Stephen Buranyi, what makes Miod Malina a star of the city’s Polish restaurant firmament is a conscientious devotion to dishes that haven’t made their way into international culinary vernacular. Soups of chicken and sour rye are muscular, tangy, and impossibly warming, while placek po węgiersku, an Hungarian style potato pancake with served with a goulash, is a regular special alongside pork cutlets and zraz wolowy, a beef roulade stewed and served in its own juices." - James Hansen

"The star foods of Polish cuisine have, if anything, overachieved. Pierogi and borscht are firmly entrenched in the global food canon. The hidden gems of Polish cooking are the lesser-known soups, which often use the pleasing sourness of fermentation — with rye flour mash or sauerkraut — to balance hefty meat and starch. Miod Malina, a charming farmhouse-style cafe in North Acton, does these soups very well. Bread bowls are available, to make a full meal, and the cafe does special Polish chicken soup, or rosół, on Sundays. This traditional week-end delicacy starts with a strong, clear, beef and turkey broth in addition to the expected chicken." - Stephen Buranyi