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This compact, no-frills kitchen in Port Richmond sports an undeniable ’70s vibe, unchanged by time or the new hipster clientele rushing in for reliable, bone-sticking Polish fare. An obvious choice is the classic potato and cheese pierogi, which earns high marks not only for its presentation (it’s served swimming in a pool of buttery goodness and topped with a dollop of sour cream) but a near-perfect potato-to-cheese ratio. You get six for a measly $4.60. For something heartier try a $3.50 bowl of bigos, a traditional hunters stew made with sauerkraut, kielbasa and pork and served with a hunk of bread.