Share this article

print logo

OUT TO EAT
Great dishes, drinks and people

Crazy about zrazy

The Polish platter at Potts Deli and Grille (694 S. Ogden St.), has many wonderful ingredients -- a tender golombki, a hand-sized, overstuffed pierogi and a meaty, slightly smoky segment of kielbasa. But the star of the plate is a more unusual Polish item called a zrazy, similar to the Italian dish braciole.

The zrazy at Potts starts with sirloin tip -- "that's why it's so tender," says chef Yvonne Allen -- wrapped around homemade bread stuffing, browned briefly and then oven-stewed at a low temperature.

The result, topped with its own gravy, combines melt-in-your-mouth beef with rich, flavorful bread stuffing.

Potts' zrazy has many fans, but "all of the Polish food is really popular," says Kim Poczciwinski, daughter of owner Daniel Poczciwinski. (The family uses the name Potts to make the deli easy for customers to locate.) Zrazy is claimed as a traditional dish in Poland, Lithuania, Belarus and Ukraine, although some recipes call for the pounded beef to be wrapped around pickles and bacon rather than a bread-based stuffing.

Zrazy can be ordered in the Potts' Polish platter, which combines all the traditional favorites for $11.95, or as a dinner with a potato, vegetable and rye bread for $8.50.

Potts Deli has been dishing up this ancient and popular food since it was founded 30 years ago. To celebrate the restaurant's anniversary, "we just had a big party two weeks ago," says Kim Poczciwinski.

-- Anne Neville

***

Wine, food, sisterhood

Kristin Scholz, organizer of the Women's Wine Club, is guiding a new group on once-a-month dinners for female wine lovers. Ladies of the Vine Wine Club heads to Hertel Avenue for its April jaunt, tasting the offerings at Fiamma Steakhouse.

For $55, participants get dinner, wine, tax and gratuity, plus the company of like-minded women. It's 6 p.m. April 6.

There's no fee or application to join the group, Scholz said. So far she has 60 reservations for the event, she said. Reservations are required; call 380-8565.

- Andrew Z. Galarneau