It's such a pleasure to taste Polish food with a French twist when it's done this well. That means staples like game, pork, and duck, but with a nuance. The duck, for example, isn't served with apple or cranberry, but caramelized peach and cardamom instead. The pork knuckle is candied in honey -- the glazing giving it a sweetish barbecue flavor. The brick exposed interior is stunning, with candlelight and white linens on the table. The service is polished, but can be slow on busy nights. Beware the prices on wines. Dress for this one and reserve in advance.
- © Frommer's 2013
- Recommended 2010