By New Times
By Robrt L. Pela
By Lauren Saria and Heather Hoch
By Deborah Sussman
By Robrt L. Pela and Amy Silverman
By Kathleen Vanesian
By Eric Schaefer
By Heather Hoch
If St. Hyacinth has blessed you with room for dessert, there is nalesniki, more or less the Polish version of crepes. With a choice of cheese or plum butter filling, two warm triangular pancakes sprinkled with powdered sugar are a sweet ending to a filling Polish meal.
The one thing to keep in mind at Polish Goodies (besides the fact that, for now, it is a cash-only establishment) is that it is a means of making food for the farmers markets first and a restaurant second. The kitchen, stocked with four packed freezers and a pierogi-making table, is twice the size of the eating area — a small, decidedly beige space with four two-top tables, paintings of landscapes on the walls, and an ordering counter where Richard works on Sudoku puzzles. The experience is less like being at a restaurant and more like popping into Grandma's house unannounced. You half-expect to hear a screen door slam.
Not such a bad thing.
8903 N. 7th St.
Phoenix, AZ 85020
Region: North Phoenix
Richard, Danuta, or both are always on hand, and they are as gracious as they are informal. The to-go menu even features a photo of the dining area with Richard walking into frame wearing a white tank top. They'll take your order, pour your water from a plastic pitcher into tiny Styrofoam cups, and tell you they'll be in the back working, so holler if you need anything. Since most of the food is prepared beforehand, sometimes the re-heating process is successful, other times not so much.
It doesn't take long to become fast friends with the Zablockis. And supporting this couple's comeback with a Polish sausage or a few pierogi — either at the eatery or at a nearby farmers market — is a show of faith that is mutually beneficial.