Spoko
Polish restaurant · Lincoln Park ·
Modern Polish street food: zapiekanka, maczanka, sausages, pierogi
Modern Polish street food: zapiekanka, maczanka, sausages, pierogi
"This casual Lincoln Park Polish spot comes from the same team behind Pierogi Kitchen and Wurst Behavior. Similar to its bratwurst-centric sibling, Spoko’s menu also has housemade sausages, along with sandwiches like open-faced zapiekanka or maczanka full of pulled meat, plus brunch on the weekends." - john ringor, veda kilaru, nick allen
"This casual Lincoln Park Polish spot comes from the same team behind Pierogi Kitchen and Wurst Behavior. Similar to its bratwurst-centric sibling, Spoko’s menu also has housemade sausages, along with sandwiches like open-faced zapiekanka or maczanka full of pulled meat, plus brunch on the weekends. We haven’t been here yet, but want you to know this spot exists." - John Ringor
"A revamped restaurant opening across from Lincoln Park High School on Wednesday, February 26 at 723 W. Armitage Avenue, replacing Ella’s BBQ. The restaurant's name means “chill” or “no problem” in Polish. The concept offers a modern take on Polish street food that taps into global influences as well as those from the couple’s adopted city, Chicago, with two styles of Polish sandwiches as the focus. “We are going back to our roots and showcasing our culture and our food scene in a big way,” says Wnorowski. One centerpiece is zapiekanka, or “zapi” for short, a toasted open-face sandwich that has been a Polish street food staple since the 1970s: traditionally a sliced baguette topped with onions, mushrooms, and melted cheese, with ketchup and green onions as typical accoutrements and a variety of additional toppings available. To start, Wnorowski’s 14-inch-long zapis will include a shrimp po’boy version (fried shrimp, lettuce, tomato); a ham-and-pineapple-topped one; and a prosciutto, fig, and arugula version. The other focus is maczanka, with a deeper history in Poland dating back to the 19th century when the grab-and-go pulled pork sandwich was popular with carriage drivers and students; the version here uses pork and beef brisket that’s been smoked and roasted overnight and topped with pickled red cabbage, Swiss cheese, and pickles. “I’m coming full circle with my barbecue skills,” says Wnorowski. For both sandwiches, Wnorowski is working with West Town’s famous Italian bakery D’Amato’s for the bread: a freshly baked baguette works well for his zapis, says Wnorowski — the soft insides absorb the juices and spices from the cooked mushrooms — and a custom hamburger-style bun, derived from D’Amato’s baguette, will be used for the maczanka sandwiches. The menu will be rounded out with a handful of housemade sausages from the couple’s sausage concept and pierogi from their pierogi concept, along with other popular dishes. The beverage program will focus on European and local beers, and the space features a patio with a beer-garden vibe." - Lisa Shames
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