After Covid-19 shuttered Chicagoland dining rooms the 40-year-old business sustained itself on carry-out alone. “I don’t know what to say, but our food Is homemade and our cook has been here for so many years that the food is consistently good,” said Sawa matter-of-factly.īefore the pandemic hit, Sawa’s Old Warsaw served 6,000 people a month. As a result, Sawa’s Old Warsaw has become an icon capable of serving 200 people a day and hosting large-scale banquets. The restaurant is celebrated for serving comforting dishes at reasonable prices and that combination never goes out of fashion. The large dining room boasts a pink color palate, retro vibes, and a rotating array of Sawa family recipes. “She would teach me Polish and I would teach her English.
“I met my wife in the kitchen here,” said Sawa, who has three sons. He worked his way up from “salad boy” to owner and proudly keeps his late father’s legacy alive today.ĭinner plate from the Broadview smorgasbord features pork patty, pierogi, sausages, pickled beets and potato pancakes. Walter’s son Stuart, the youngest of five, started working at the Broadview restaurant when he was just 13 years old.
Prior to serving in both the Polish and British armies, he worked as a pork butcher at a Polish delicatessen and brought those skills to Broadview when the budding restaurateur opened his third restaurant in as many years. Carry-out saved the buffet-based business during the pandemic and now the iconic restaurant is battling back to pre-pandemic business levels.įounder and World War II veteran Walter Sawa emigrated to the United States in 1948 after escaping a prisoner-of-war camp.
Sunday, Novem|| By Melissa Elsmo/ Oak Park Eats || 1973, hungry folks clamoring for cabbage rolls, kielbasa and pierogi have been following the glittering lights to Sawa’s Old Warsaw, 9200 W Cermak Rd. The lunch crowd at Sawa’s builds quickly on a Tuesday morning.
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