Best Polish restaurants in Chicago

For burek, stuffed cabbage and other Eastern European dishes, visit a great Polish restaurant in Chicago.
 (Photograph: Martha Williams)
1/5
Photograph: Martha WilliamsBarbakan Restaurant, which offers accessible, traditional food, is a top Polish restaurant in Chicago.
 (Photograph: Martha Williams)
2/5
Photograph: Martha WilliamsFerajna, known for its pierogies, is a top Polish restaurant in Chicago.
 (Photograph: Martha Williams)
3/5
Photograph: Martha WilliamsPodhalanka, which has an Old World feel, is a top Polish restaurant in Chicago.
 (Photograph: Martha Williams)
4/5
Photograph: Martha WilliamsSmak-Tak, which has a ski lodge feel and great pierogies, is a top Polish restaurant in Chicago.
5/5
U Gazdy, which has crispy skinned duck and other traditional dishes, is a top Polish restaurant in Chicago.
By By Time Out contributors, compiled by Julia Kramer |
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The best Polish restaurants in Chicago offer everything from an Old World vibe and cabbage soup at Podhalanka to a cozy interior and great pierogies at Smak-Tak. Explore Eastern European culture through breaded chicken at Ferajna, tripe soup at Barbakan or another great Polish restaurant or bar. Here are our picks for the best Polish restaurants in Chicago.

RECOMMENDED: Full list of the best Chicago restaurants

Best Polish restaurants in Chicago

Restaurants, Czech

Barbakan

icon-location-pin Belmont Cragin

The real Barbakan is a gateway to the old city of Krakow in Poland. This one? The gateway to traditional Polish food for novices. Located in the heart of Chicago’s Polish district, Barbakan leaves no stone unturned with a massive menu of greatest hits. Of the half-dozen housemade soups, venture out with the flaczki (tripe) soup, a hearty old-school soup with bits of tripe floating in broth heady with bay leaf. Move on to kotlet milenijny, a crispy boneless pork chop oozing with cheesy mushrooms and topped with a fried egg. The gluttony doesn’t stop there: End with sweet cheese or blueberry pierogi, dusted with sugar and served (of course!) with sour cream for dredging.

Restaurants, Contemporary European

Ferajna

icon-location-pin Dunning

This spot’s tagline, “Probably the best Polish food in Chicago,” may be selling itself short. This is some excellent Polski grub, in all its potato-heavy, comfort-food glory. Head straight for soft cheese and potato pierogi sprinkled with crunchy bacon or bright borscht, served in a mug alongside a Polish croquette (essentially an egg roll stuffed with shredded pork). Enjoy now, work it off later.

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Restaurants, Contemporary European

Podhalanka

icon-location-pin River West/West Town

When we say Podhalanka has an “old world” feel, we mean old world in that “premodern comforts” kind of way. Not that this dive doesn’t have electricity, but it is dark and not as clean as your mother would like. What it lacks in atmosphere, it makes up for in tasty, authentic Polish eats. We love the beet salad, cabbage soup, potato pancakes and pierogi. We also love talking about the old country with the buddy on the barstool next to us.

Restaurants, Contemporary European

Smak-Tak Restaurant

icon-location-pin Jefferson Park
Smak tak translates to delicious, yes! in Polish, and we’re not about to disagree after sampling sauerkraut pierogi flecked with tiny pieces of mushroom, thin and crispy potato pancakes that rival our grandma’s and stuffed cabbage rolls ladled with tangy tomato sauce. It’s all served in a tiny Jefferson Park spot with a vibe more ski lodge than diner—just the kind of cozy place to warm up and settle in for the night as the weather turns nippy.
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Restaurants, Contemporary European

U Gazdy

icon-location-pin Suburbs

Within its warm, wooden, southern Polish confines, U Gazdy offers upscale food and home-style service, both thanks to its warm owner and hostess, Beata. First, she’ll bring complimentary rye bread with buttery, creamy smalec (rendered lard) for slathering. Next, she might steer you toward a bowl of the zurek (white borscht) or the cool, slick, lightly smoked salmon. Listen up when she recommends the pork tenderloin “escallops,” which, no, doesn’t contain scallops, but does boast a smoky cheese sauce over a tenderloin that rivals any in town. Crispy skinned duck is done traditionally, baked with apples, and perfectly. Finish with the Attorney’s Delight—fried bananas drizzled with Polish eggnog—and prod Beata for the origin of the name.

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