News and Reviews of Warsaw Inn
Northwest Herald Mystery Diner Review
by Mystery Diner (Feb 3, 2010)
Excerpt from the NWH review
"The buffet is packed from the salad bar to the steam trays with vegetables, meats and sides both Polish and American. You can be as adventurous or as safe as you like.
"You’ll find a packed dessert table to your left; make sure you save room, because some of the best things on the menu are sweet.
"When I visited on a recent weeknight, the restaurant was quiet – probably as quiet as it gets. That didn’t temper the warmth with which I was greeted at the door and shuttled to a comfy booth. The hostess and the waitress were kind and welcoming. My plates were cleared efficiently as I returned to the buffet for new bites. When it came time to pay the check, there was no rush – just a smile and a thank you.
"Value is a big deal these days, with so many of us living on limited means or worried we might soon be living on limited means. Restaurant meals have become even more of a special occasion, and we want to make sure we’re spending entertainment funds wisely. Warsaw Inn has comfort food, Polish and American, at prices many families can stomach; portions will be as small or as large as you like. Just make sure you save room for a few kolacky – we could all use a little more dessert."
Taste of the Midwest
by Dan Kaercher and Bob Stefko (Globe Pequot, Paperback - Jun 1, 2006)
Excerpt describing a visit to
Warsaw Inn:
"Although I've long known about the pierogi (sort of a Polish pot sticker or ravioli), I've never actually consumed one — until today!
"...I zero in on the Polish fare: creamy sauerkraut, pork-stuffed cabbage and kielbasa (fresh homemade Polish sausage)with a wonderful caraway flavor; blintzes (mini crepes) with various fillings; even homemade headcheese (made with pork and pigs' feet).
"But back to the main attraction: pierogies. The Warsaw Inn serves [four] versions, filled with seasoned ground beef, moist white baker's cheese or a kraut-cabbage mixture [and potato]. All are tender and yummy, especially because they've spent their final moments bobbing about in a warming tray filled with melted margarine. I wash everything down with a sampling of two full-bodied Polish beers, Zywiec and Lomza.
The Slavic-specific dessert selection is something to write home to Krakow about. I try Polish-style kolaczki — flaky pastry triangles filled with apricot or raspberry jam or cream cheese. Placki ziemniaczane are golden crispy potato pancakes you can top with sour cream and applesauce. As I depart, I am also intrigued by the specialty drinks listed near the entry, especially the Warsaw Seesaw — three kinds of rum plus brandy and fruit juice!"
Daily Herald: "In the 'burbs"
by Mary McNulty (Sept. 18, 1998)
Excerpt from "Ful-filling experience" — an article featuring Warsaw Inn
"...Lots of good home-cooked Old World food is what the place is all about. The long buffet table is stocked with tureens of soup, Polish sausage, sauerkraut, fried chicken and fish, mashed potatoes, stuffed cabbage, potato pancakes, pierogi and blintzes.
"A cream of cauliflower soup was blended to the perfect consistency and devoid of the bitter flavor that occurs when the vegetable is overcooked. The light and fluffy potato pancakes are so moist you might be tempted to forego the sour cream.
"Pierogi, Poland's signature dumplings, are served with three different stuffings: finely ground meat, sweet cheese, and cabbage. It's hard to resist helping yourself to several servings. The thin pancake-like blintzes wrapped around meat, cheese, or apples are also good, but tend to be hard on the edges.
"Sauerkraut, heavily seasoned with caraway and bits of Polish sausage, might be a bit strong for some tastes.
"At one end of the table are a baked ham and a roast beef that are thinly sliced to order by a member of the restaurant's friendly waitstaff..."
Courier News
by Lou Marra (Dec. 4, 1991)
Excerpt from "Wigilijny" — an article featuring the Zubrzyckis and the Polish yuletide celebration
"...Wilia is what Christmas is all about to those who trace their roots back to Poland, according to a brother and sister in this McHenry County town.
"Joe Zubrzycki and Bernice [Zubrzycki] say that a traditional Polish yuletide celebration centers on Wilia, Christmas Eve, which in some cases is spelled Wigilijny.
"'It's a big important meal for us,' says Bernice. 'It's the importance of family,' adds Joe. 'We want to keep it going.'
"The pair run Zubrzycki's Warsaw Inn, which is open 364 days a year, closing only on Christmas Day. As a result, the restaurateurs have incorporated some of the customs of Wilia into their Christmas Day celebration."
Silver Platter Award
Awarded by Foodservice Publishing Company for recognition as a top restaurant chosen by peers (1989)
Letter excerpt:
"Congratulations from all of us at Foodservice Publishing Company. Whenever you can be recognized among the top 2% in your industry, it is, indeed an honor."
