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In the Clarendon area, Oby Lee Winery is a euro-funky creperie that defies what we normally think of as an American restaurant. It's just a bit weird and delightful and features an unusual wine program in which you load up some kind of debit card, and then you can get various wines from this rather elaborate looking circular machine.
On Friday nights only, they feature a Polish menu, and it looks like it attracts some Poles to this tiny spot. The menu features mostly hefty platters named after cities in Poland, each with its own specialties.
I chose "Welcome to Wroclaw." It consists of kluszko slaskie (advertised as polish gnocchi), klopski (meatballs), beets, pickles, and a salad of baby greens.
The gnocchi were large and inert balls of starch, not much different from fufu, those starchy globs from West African cuisine meant to sop up sauce. The white wine mushroom sauce served here was too timid to redeem these lead balloons.
The meatballs, on the other hand, were unique and a terrific surprise. They are coated in a mixture (as best as I could tell) of breadcrumbs and ground walnut in a fine powder, then fried to make them wonderfully crispy. Plus the meixture had a slightly spicy kick to it. These were a revelation. The accompaniments added to the exotic nature of the platter.
Starting off with a wild mushroom soup and some stuffed cabbage didn't do all that much for me. They were both ok.
I didn't try the pierogies, so those might be the next step. If I could compose my own platter, I would highlight the klopski and ditch the gnocchi for just about anything else.
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