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Greenpoint, Lomzynianka, Fresh Pierogies and a Bifold of Home Style / Culinary Artistry

jonkyo | Oct 6, 201303:03 AM

As Greenpaoint continues to change, having a significantly different demographic and appearance today, than it did even just ten years ago, it is nice to walk into an older venue that reminds us of Greenpoint's once quaint and comfortable settlement (or community) of primarily people, who haled from Poland and that regions neighboring places.

Greenpoint is still a satellite of Polska, no doubt, even with trendy night spots, sushi bars (owned by Chinese and ....) and Thai digs (owned by multicellular organisms who desire revenue).

If you do not believe me, step into Lomzynianka, located just south of the corner of Manhattan and Nassau, opposite where Bedford ends and spills its petro occupants, or ambling pedestrians onto Manhattan Avenue.

The snug atmosphere is so due to the proprietor retaining an interior that is as inviting as it was in prior decades. No trendy show to keep up with the empty currents of the shallow market for trendy interiors. The food and service, as well as a clean and comfortable environment for dining, is all that should count.

Many stars on all the above aspects at Lomzynianka.

Service will tell the guest that they do not serve alcohol, so BYOB. This is good, for you can cut costs on beer (wine or other) by purchasing at a store, freeing more money to spend on the wonderful food on the bi-lingual menu.

Note on acquiring beer:

A small grocer just to the corner of Nassau will offer one a fine selection of 16 or 18 oz. bottles of Polish beer, with a few selections Ukraine and other. These bottles are all $1.75. You'll see Zywiec and its Porter; Tatra; Tyski, Lech, Perla..... and there are some independent Polish beers brewed by brewers not gobbled up by the Monopoly Giants SAB Miller...Heineken

Prior to entering into this dining experience, I had a Bronx Pale Ale, in a 'trendy' nice place, but with only US craft microbrew on tap.

That beer was horrible.

As I gulped the last bit of it and headed to the dining destination, I had a most horrible aftertaste undulating in my oral cavity. There are differences noted on other threads, about this and that with the arguments re: craft beer and old world beer.

BUT my POINT in bring this up is NOT to argue, ONLY to state that all negative calamity within me, soon expired as I entered the pleasant atmosphere of Lomzynianka.

Delights in many facets at Lomzynianka ensued.

Food, The Meat of This Review:

The food is prepared by so friendly Polish who were doing some dough or sheet dough preparations in the dining room as we were the last guests and it was late, just prior to our leaving.

I had the tongue, and this was prepared with a very delicious white sauce that covered the long sliced tongue meat, and filled the plate a bit to scoop with a spoon or soak bread, if one so desires.

At 7 dollars, this is a nice dish, with mashed potatoes resting on the side awaiting your fork.

The white sauce was a horseradish sauce that had other ingredients that evened with the horseradish to create a heavenly taste.

Other items made way to the table who's inhabitants were engaged in heated debates of varying natures, in tandem with the delights of the beer and food.

For Pierogies I recommend the Farmers Cheese.

The Red Borsct with dumplings, was splendidly displayed in a low rimmed wide bowl, at the cost of 3.50.

A larger appetizer dish is brought with a mix of lightly pickled stringed purple cabbage and three other piles I don't recall what they were...oh...kraut was one.

The Polish Platter (3 pierogies, kielbasa, stuffed cabbage, bigos and potatoes) [at] $9.00, was not my choice, but this is a good way to go to mix with other single dishes.

The Goulash comes without noodles as this would be contrary to what Goulash is, in Polska. It is pancake, meat and sauce.

I forgot what other items found way to the table, for I primarily ate the tongue, a few Pierogies, and tended to the Pivo that was taking up space on our table.

I was disappointed to find out that Veal Balls are meatballs made of veal, rather than what the Polish call 'gonady', but that is my dumb mistake as calfs perhaps have yet to develop them.

Pyzy (potato dumplings) and Bigos are 5.00 usd as entrees.

I had tried to negotiate a shared plate of Bigos, but to my consternation, I conceded to a shared Platter instead. Of course ordering a platter is Mickey Mouse compared to proper dishes, but by so having a Platter migrate from the kitchen to the table, offered a kielbasa. That was quite delicious, and now wonder if the platter's kielbasa is the same meat construction as the Entree called Polish Kielbasa, same meat that is.

The tongue and the platter came with a nice sized portion of what the English call Mash. Quality mashed potatoes with green vegetation cuts, due to gravity, speckle the mound.

If you order the platter, skip any plates that have representation on the platter, unless one so desires a bit more.

The homemade pierogies are so good, and the entree of Farmer Cheese Pierogies seemed a bit fried. They were not from the boiled clan of pierogies. I am guessing one can order them fried or boiled or other.

Long a fan of Polish composers from Chopin to the contemporary, and Krzysztof Penderecki is a contemporary composer from Poland, and happened to be the principle resident composer of the Guangzhou Symphony when I lived in Hunan, and made trips to Guangzhou, as well as when I resided in Guangzhou.

I am wondering what he did for food in Guangzhou? Did he experiment as he did with his compositions. Did he take to Guangzhou cuisine.

Anyway, Penderecki experimented with sound, and won major awards, so following this, I recommend to the non-polish who will inhabit tables at Lomzyniaka, with that freed cash due to cheaper alcohol due to store purchase, experiment when ordering from the menu.

And just as Penderecki, you will have an award. The award will be the reward of an awesome dining experience.

Great prices and huge selection of Polish delights, all made in the Polish kitchen by Polish chefs, in Brooklyn's latest high rise development target.

And the fresh dough the woman was working with, as we were finishing and getting ready to leave, may have been the pierogie dough to be filled the next morning for the orders that day.

Quite fresh I might add.

I saw evidence of that.


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