Caraway seeds, allspice and a bit of tomato round out the timeless offering. The classic side dish starts with a house-made pork bone broth and a combination of sauerkraut, fresh cabbage, ham and fried onions. Traditionalists clamor for Sawa’s authentic sauerkraut. Sawa’s Old Warsaw serves up genuine Broasted chicken made with both proprietary ingredients and a patented broaster pressure fryer. Daily specials like meatballs in dill sauce, carved roast beef and goulash rotate in with mainstay dishes like gluten-free potato pancakes, stuffed cabbage rolls, crispy pork patties and Broasted chicken. “We always draw attention to ourselves,” said Sawa, “But these tacos have been really popular.”īoth the creative taco and the traditional smorgasbord offer diners confident Polish cuisine. On busy nights, Sawa’s has been known to give away 130 complimentary Polish tacos. The portable bite has plenty of textural intrigues and bold flavor. The owner personally mans the grill and fills flour tortillas with crispy potato pancakes, smokey kielbasa, sauerkraut and spicy mustard. Cooked on an outdoor grill under a large banner, Sawa’s offers “Polish tacos” free to people stopping in for a drink at the bar. To draw further attention to the restaurant and help attract customers, Sawa’s hosts a polish cookout every second Tuesday of the month.
Business is down approximately 50% from pre-pandemic norms but increasing steadily.
#OLD WARSOW FULL#
Now the high-value restaurant is battling back to full strength while maintaining an approachable price point.
The owner is proud that he was able to “string things together” to get his staff through such a trying time. After Covid-19 shuttered Chicagoland dining rooms the 40-year-old business sustained itself on carry-out alone. Before the pandemic hit, Sawa’s Old Warsaw served 6,000 people a month.
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