07/16/2026
Pierogi and an Emmer & Rye twist in one bite? 🥟 Yes please!
Last week we redefined the classics with our good friends at Popioł: A Polish Pop-Up for Breaking Bread as we raised funds for for the Southern Smoke Foundation Southern Smoke Foundationit founded by Chef Chris Shepherd that provides emergency financial aid and mental health services to food and beverage (F+B) workers nationwide
You may remember our guest chefs, Paul Wojciechowski and Janelle Seay, from when they were a part of Hestia. It was a pleasure Hestiae them join us in our kitchen for one-night-only , serving up Polish dishes (both classics and reimagined faves) perfect for summer alongside our standard dinner menu.
Couldn’t make it? Here’s what you missed:
Rye Bread Pork & Korean Melon Spread, Persimmon Mustard and plenty of Gherkin
Pierogi Ruskie Yukon Gold Potato, Farmer’s Cheese, Crispy Leek and Green Oil
Chodnik prepared with Royal Red Shrimp, Beet, Kefir, Cucumber and Onion
Coppa Steak with a Prune Glaze, Biggos, Shiitake Mushroom, Ham and Sauerkraut
We closed it out with Sernik — a Polish Cheesecake with Berries and Burnt Honey
Special thanks to everyone who came by to help make this night special. Stay tuned for the next one!
