A four-stool counter, four small tables, walls and vinyl tile floor all are a pleasant shade of gray. The only injections of color come from red chair seats, three struggling potted plants and a red lava lamp. Oh, yes, there's a suspended television and a couple casino-type video games against one wall. Burdak does most of the cooking from recipes handed down by his grandmother and her ancestors, he says. Many entrees are served with crumbled boiled potatoes flavored with a tiny bit of fried onion.
Salad selections consist of sauerkraut, lettuce, cucumber or beets.
The last is spectacular in its simplicity, made with shredded fresh-cooked beets that have been chilled and mixed with just a hint of horseradish. Soups too are cooked on the premises and usually include mushroom, tomato, vegetable, sauerkraut, Ukrainian borscht and white borscht. Burak's white borscht is a concoction of water, two kinds of flour, garlic and other ingredients that are slightly fermented to render a sourdough overtone. With the bright light, the TV constantly on and the gab of the locals at the counter, Andrzej is not exactly a Saturday night dinner club. For the convenience of those who don't eat meat, the owners have drawn up a vegetarian menu with soups, noodles, crepes and pierogis.