Tucked in a rear corner of The Broadway Market, you'll find a traditional diner counter and stools and this Easter season, there wasn't a seat to be had. Potts Deli and Grille has been operating the restaurant inside the market for five years and has come to rely on Easter visitors.
Like many Broadway Market vendors, they run an extra stand at Easter time to cater to holiday shoppers. (Their stand was serving pierogi this year, cooked on the spot.) If you want to enjoy some hearty, homemade style Polish and American food in an iconic diner setting, the lunch counter at Potts is for you.
Crews were literally slinging out plates of breakfast food on Good Friday as customers lined up for a seat. The counter, along with booths, were filled.
Molly Poczciwinski, who often goes by the simpler name of Potts, manages the bustling operation and stepped aside to talk about serving hungry holiday crowds who often vow to come back throughout the year.
Question: What's your most popular item?
Poczciwinski: Pierogis - we fry them up in butter and serve them with onions and sour cream. We have cheese, sauerkraut and potato. We make them ourselves. We made 50,000 for Easter and we're cutting it close. Hopefully we don't run out.
Q: What's the reaction from customers when they come here in the market?
A: People come here specifically and have to sit in the same exact seat each year. It's a tradition.
Q: Do you manage to find newcomers, too?
A: Yes. People come from all over. We get a lot of people from suburbs, a lot of people from out of town. There's a lot of people who say it's their first year and then they wonder if we're here all year because they want to come back. Throughout the regular year, we are open Wednesday through Saturday. For Easter time, we're open all the time.
Q: How important is the Easter season to your business?
A: That's our whole business.
Q: So you rely on these crowds?
A: Yes, without this, we couldn't afford to be here.
Q: And you have a second location?
A: Clinton and South Rossler in the Valu Plaza, 41 South Rossler. We're open year round with a restaurant, banquet hall, catering and cold cut deli.
Q: Do you bring in extra people to help at Easter?
A: Yes, we're all extra people. (she laughs) We feel the extra pressure, but at the end of the day we all like it. Some of our employees come in from out of town just to work for us every year so when people like it, they really like it! It's a family business so 90 percent of the staff right now is family.