Post by hollister on Aug 11, 2006 7:16:11 GMT -7
One of the guys discovered this place and gave it a thumbs up.
Guess I will have to go exploring this weekend.
WARSAW DELI, Polish and Hungarian food, 11844 U.S. 19 (southeast corner of U.S. 19 and State Road 52), Bayonet Point. Open from 10 a.m. to 6 p.m. Tuesdays through Saturdays. Phone (727) 863-9199.
Owner Mira Sienkiewicz opened the Warsaw Deli in 2005 a few doors down from Raymond's Italian Grill.
Its rows of sausages, przetwory (food in jars and cans), pieczywa (breads) on Tuesdays and Thursdays, slodycze (sweets) and other Polish and Hungarian favorites fill a niche for locals who like something different and for central European transplants longing for original home foods.
The refrigerator near the front has Kefir, a cultured, enzyme-rich milk sometimes called the "body ecology" food, as well as the dishes prepared in the on-site kitchen for takeout.
The tiny deli/store is often filled with customers speaking Polish, a sign that the local Polish community has found and approves of the place.
Two Polish favorites frequently in the refrigerator case are golabki (cabbage rolls filled with densely packed meat) at $3.90 a pound, and salatka (a pickled herring salad with slivered carrots, yellow corn, chopped hard-boiled eggs, sweet onions and large chunks of pickled herring in a white creamy sauce) for $4.90 a pint.
For those who read Polish, the Warsaw Deli has a Web site:
echoflorydy.com/WarsawDeli.html
Guess I will have to go exploring this weekend.
WARSAW DELI, Polish and Hungarian food, 11844 U.S. 19 (southeast corner of U.S. 19 and State Road 52), Bayonet Point. Open from 10 a.m. to 6 p.m. Tuesdays through Saturdays. Phone (727) 863-9199.
Owner Mira Sienkiewicz opened the Warsaw Deli in 2005 a few doors down from Raymond's Italian Grill.
Its rows of sausages, przetwory (food in jars and cans), pieczywa (breads) on Tuesdays and Thursdays, slodycze (sweets) and other Polish and Hungarian favorites fill a niche for locals who like something different and for central European transplants longing for original home foods.
The refrigerator near the front has Kefir, a cultured, enzyme-rich milk sometimes called the "body ecology" food, as well as the dishes prepared in the on-site kitchen for takeout.
The tiny deli/store is often filled with customers speaking Polish, a sign that the local Polish community has found and approves of the place.
Two Polish favorites frequently in the refrigerator case are golabki (cabbage rolls filled with densely packed meat) at $3.90 a pound, and salatka (a pickled herring salad with slivered carrots, yellow corn, chopped hard-boiled eggs, sweet onions and large chunks of pickled herring in a white creamy sauce) for $4.90 a pint.
For those who read Polish, the Warsaw Deli has a Web site:
echoflorydy.com/WarsawDeli.html
