Polka Kitchen
Polish restaurant · Ealing Broadway ·
Homemade pierogi, regal cakes, velvet booths, operatic soundtrack
Homemade pierogi, regal cakes, velvet booths, operatic soundtrack
"Polka Kitchen is always a little sleepy, which is part of its charm and makes an early bird booking here totally acceptable. Plus, it’s the only way to make full use of the impressive cake counter—think regal, tiered slices of black forest gateau—without getting a midnight sugar rush. The twinkling chandeliers, velvet booths, and operatic soundtrack at this Polish spot in Ealing suit well-behaved family gatherings. Ones where toddlers bounce on the knee of grandparents who try—mostly successfully—to steer plates of comforting beef stew away from their grabby little hands." - rianne shlebak, sinead cranna, jake missing, heidi lauth beasley
"Polka Kitchen feels like a grand, European cafe on a cobbled street in a historic city. And it should be used as such. During the day this Polish spot is all about regal, tiered slices of delicious black forest gateau, comfy upholstered armchairs, and sipping coffee. Come evening, twinkling chandeliers and velvet booths lend themselves to family gatherings. The sort where your uncle can sit in his 'for best' blazer eating comforting, tasty dishes. Despite having a loyal following of Ealing locals, most evenings it's calm and quiet, with the operatic soundtrack dictating a well-behaved vibe. Dishes are presented with flourishes like carrot spears balanced on roulades and quenelles of smooth mashed potato. It might lack some excitement, but the food is all beautifully presented, well-cooked, and feels appropriately special. And the rose-shaped orange garnishes in Aperol spritzes? Our kind of kitsch. photo credit: Aleksandra Boruch photo credit: Aleksandra Boruch photo credit: Aleksandra Boruch Pause Unmute" - Sinéad Cranna
"There is no definitive English-language genealogy of pierogi — distinctive differences in style do exist — depending not only on the stuff inside, but the makeup of the dough, and the chef’s own preference. At Sowa, where the pierogi are made at a counter in full view of patrons — note the conspicuous bags of extra-fine Polish flour — they’re twice the size of tired supermarket varieties, and rich fillings are balanced by a substantial rope of springy dough at the hand-closed edges. It’s as good as these underrated little dumplings get. Sowa serves one of the UK’s oldest Polish communities, in Ealing, and the upholstered chairs and monogrammed windows seem suited to the central European business-type. There is a good patisserie attached, where you can find the preserve-packed doughnuts known as P? czki." - Stephen Buranyi
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