Some of the best meals in Connecticut come from behind a glass case, scooped onto a plate by someone who knows the recipe by heart. In New Britain, a small counter in the neighborhood locals call Little Poland serves stuffed cabbage and pierogi the way families have made them for generations.
There are no fancy menus here and no tablecloths. You walk up, point at what you want, and build your own plate of Polish classics at a price that feels like a throwback.
The outside looks modest, and that is part of the charm. Inside, the trays hold soups, meats in gravy, salads, and the dumplings people drive hours to find.
Keep reading to learn how the counter works, what to put on your plate, when to arrive, and why this humble spot has earned a loyal following.
A Counter on Broad Street
Broad Street is the beating heart of the Little Poland section of New Britain, and one of its most reliable stops sits right in the middle of it.
Taste of Poland is located at 99 Broad St, New Britain, CT 06053. It is a Polish restaurant built around a simple idea: cook traditional food, set it out in cases, and let people choose.
The neighborhood around it has long been a center of Polish American life in Connecticut. Shops, bakeries, and churches line the area, so the restaurant fits right in with its surroundings.
From the street, the place does not shout for attention. Regulars like to point out that the outside should not fool anyone, since the food inside is the real draw.
That modest front is a small test of trust. Those who pass it by miss out, and those who step through the door find a counter stocked with home-style dishes ready to go.
The spot works for a quick lunch, an early dinner, or a stop to pick up food for the family. It is the kind of local place that neighbors use often and travelers remember long after the drive home.
Old-School Milk Bar Spirit
Poland has a long tradition of the milk bar, a no-frills cafeteria where everyday people grab affordable home cooking. Taste of Poland carries that same spirit across the ocean to Connecticut.
The food sits in cafeteria-style glass cases, and the setup feels like a page out of an older era. Some guests have even said the place gives off a Warsaw atmosphere.
There is no pretense here. The cooking is home-style, the presentation is plain, and the focus stays on the dishes themselves.
Fun fact: the original Polish milk bars got their name because early versions focused on dairy dishes. Over time, they grew into places serving all kinds of everyday Polish meals.
That history matters because it explains the format. A milk bar was never about fancy service.
It was about feeding people well without emptying their wallets.
At this Broad Street counter, that philosophy is still alive and well. Guests who grew up with Polish food often say it brings back memories, while newcomers get a genuine first look at how this cuisine is served at home.
Old school, in this case, is the whole point.
How the Plate-Building Works
First-timers sometimes pause at the door, unsure of the routine. Relax, because the system could not be simpler.
You go up to the counter, look over the cases, and tell the staff what you want. They fill the plate, and then you find a seat or head out with your food.
A popular option is a two-meat plate with a starch and a salad. That format lets you mix a main like stuffed cabbage with sides and a cold salad from the cases.
While waiting in line, you decide whether to dine in or take it to go. That choice comes early, so it helps to know your plans before reaching the front.
The beauty of the setup is flexibility. A small appetite can stick to a single item, while a hungry crew can load up on a little bit of everything.
Since the food is already cooked and waiting, the line tends to move along. It is fast food in the most traditional sense, with recipes that take hours instead of minutes.
Stuffed Cabbage Takes the Crown
Ask around about what to order, and one dish comes up more than any other. Stuffed cabbage is the undisputed headliner at this counter.
Known in Polish as golabki, these cabbage rolls are a cornerstone of Polish home cooking. Many guests call the version here the best they have ever had.
It shows up again and again as the pick of the day, often paired with borscht or pierogi. Some people make the trip specifically to get a plate of it.
The appeal is in the tradition. Cabbage leaves wrapped around a filling and cooked slowly is the kind of dish that takes patience, and this kitchen clearly has plenty of it.
For a first visit, putting stuffed cabbage on the plate is the safest bet in the building. It anchors the meal and gives a clear picture of what the kitchen does best.
Fun fact: the Polish name golabki translates roughly to little pigeons, a playful nod to the shape of the rolls.
Roll with it, and you probably will not regret a thing.
Pierogi Worth the Hype
A plate at a Polish counter without pierogi feels incomplete, and the dumplings here hold their own beside the stuffed cabbage.
Guests describe them as amazing, and some call them the best pierogi they have ever tasted. That is a bold claim in a neighborhood full of Polish cooking.
Cheese and potato pierogi are a classic choice, and they work well on a dine-in plate or in a big tray for a crowd.
One church event ordered 250 cheese and potato pierogi for around 150 people. Afterward, guests kept walking up to say these were the best they had ever had.
That kind of feedback from a room full of hungry people says a lot. Pierogi are a dish many Polish families make at home, so the bar is high.
On a build-your-own plate, a few pierogi pair nicely with stuffed cabbage for the full experience promised in the title.
In other words, there is no need to choose between the two headliners. Get both and let them share the spotlight.
Soups and the Borscht Fan Club
Soup is serious business in Polish cooking, and this counter treats it that way.
Borscht, the classic beet soup, earns steady praise and often appears right next to stuffed cabbage on the order. It is a natural pairing that many guests repeat.
There is also a soup of the day, and some regulars make it a habit to try whatever is on offer. Any soup, they say, is a good choice.
Soup makes the meal feel complete. Starting with a bowl and then moving to a full plate is a very traditional way to eat in Poland, where soup often comes first at the main meal.
For guests who are new to Polish food, borscht is an easy entry point. It is one of the best known dishes from the region.
Since the soup rotates, it is worth asking the staff what is available that day. They know the menu well and are happy to help.
Consider this permission to order soup and a plate. Nobody here will judge.
Beyond the Big Two
Stuffed cabbage and pierogi may get top billing, but the cases hold a supporting cast that deserves attention.
Kielbasa shows up often, along with croquettes, meatloaf, and chicken meatballs. Chicken liver with onions is another traditional option that has its fans.
Sauerkraut also makes an appearance, sometimes in a loaded style that guests call delicious. Bigos, the hearty hunter’s stew, is available with kielbasa for large orders.
Meats in gravy are another strong point. One guest who could not identify the meat on the plate still praised the gravy as rivaling anything served in Poland.
That is a good reminder to trust the staff. When unsure, ask what they recommend, since they often steer people toward something worth trying.
One small note: portions on some items, like the sausage, have been called a bit small by a few guests. Building a plate with variety solves that nicely.
The supporting cast, it turns out, can steal a scene or two.
The Salad Side of the Case
Not everything here is hot and hearty. A cool salad bar sits alongside the hot food, and it adds balance to any plate.
Beet salad and coleslaw are two names that come up again and again. One guest even said the coleslaw alone was worth a three-hour drive.
Kasza gryczana, or buckwheat groats, is another traditional side that appears on plates. Mashed potatoes with gravy and beets round out the classic picks.
Veggie sides are part of the fun. Regulars suggest leaving room for them instead of filling up only on meat and dumplings.
Polish salads often lean on simple ingredients like cabbage, beets, and carrots. They are everyday staples, and this counter treats them with the same care as the mains.
Choosing a salad also fits the plate format, which often includes a starch and a salad with the meats.
Skipping the sides would be a rookie mistake. Turn over a new leaf and grab one.
Saving Room for Something Sweet
Smart diners pace themselves, because the counter also offers a variety of desserts.
Blintzes get a special mention. They were one of the items a guest said was worth the long drive back.
Regulars encourage people to come hungry and leave room at the end. A plate of stuffed cabbage and pierogi is filling, so that advice is practical.
Desserts at a milk bar style counter are usually simple and homemade in spirit. That matches the rest of the menu, which leans on traditional recipes.
Coffee is also available, making it easy to finish the meal at the table. Years back, a guest noted a full plate plus coffee came in under ten dollars, though prices today are likely higher.
Since the selection changes, a quick look at the case is the best way to see what is on hand that day.
Dessert is not a requirement. It is, however, strongly encouraged by everyone who has saved room for it.
Friendly Faces Behind the Glass
A good counter needs good people behind it, and the staff here are a big part of the appeal.
Guests often describe them as friendly, lovely, and incredibly nice. They are also knowledgeable about the food and patient with newcomers.
The staff is bilingual, so there is no need to worry about speaking Polish. Ordering in English works just fine.
That matters for people who are unfamiliar with the dishes. A quick question about what something is, or what pairs well, usually gets a helpful answer.
Many recommendations end up being highlights of the meal. Letting the person behind the counter guide the plate is a smart move.
Not every experience has been perfect. A couple of guests have reported frustrations with how complaints were handled, so clear communication on large orders is wise.
Still, the overall picture is a warm and welcoming team that keeps the line moving with a smile.
Say dziekuje on the way out. It is a small thank you they will appreciate.
Seats, Take-Out, and Catering Trays
Space inside is limited, so it helps to know the options before arriving.
There are a few tables and a handful of booths for dining in. The place is clean, and the setting is relaxed and casual.
Much of the business is take-out and catering. Many people grab food to go and enjoy it at home.
Catering is popular for parties and community events. Trays of pierogi and kielbasa are common orders for larger groups.
For big orders, plan ahead and confirm the details directly. Holidays can be especially busy, and some guests have noted mixed experiences around large orders.
Members of the local Polish community often stop in for lunch or dinner. That steady stream of neighbors says plenty about how the place fits into daily life.
Whether eating in a booth or carrying a bag home, the food stays the same. Choose the setting that suits the day and let the plate do the talking.
Who Will Love It Most
Some restaurants try to please everyone. This one simply cooks Polish food well and lets the right people find it.
Those who grew up with Polish cooking are a natural fit. Many say the meals remind them of home, and a few have been moved by how familiar the dishes feel.
Newcomers to the cuisine are welcome too. Guests describe it as a good place to start learning about Polish home-style food.
Budget-minded diners will appreciate the value. A real meal for around twenty dollars is common.
Travelers passing through Connecticut also make detours here. Some drive hours just to stock up on favorites.
It is less suited to those seeking a fancy night out. The setting is plain, and the experience is about food rather than décor.
Groups planning events, church gatherings, and family parties often turn to the catering side as well.
In short, anyone with an appetite for honest cooking will feel at home. Bring hunger, leave pretense at the door.
Hours, Prices, and Parking Tips
Timing is everything at a counter like this, so plan the trip with the hours in mind.
Taste of Poland is open Monday through Friday from 10 AM to 6:30 PM. Saturday hours run from 10 AM to 5 PM, and the restaurant is closed on Sunday.
Arriving earlier is a good idea. Late in the day, selection can thin out, and the cases look their fullest earlier on.
Prices are consistently described as very reasonable. A satisfying meal often lands around twenty dollars.
Parking takes a little planning. There is street parking on Broad Street and a few spots in the back.
During busy times, nearby spaces may fill up, so allow a few extra minutes to find a spot.
The restaurant also takes part in neighborhood happenings like the Little Poland Festival, where it has handled long lines with ease.
Note the Sunday closure before making a weekend drive. Nothing stings like arriving hungry to a locked door.
A Plate Worth the Trip
Some places earn loyalty with flash. Taste of Poland earns it with stuffed cabbage, pierogi, and a counter full of traditional recipes.
The formula is simple. Walk up, choose a few favorites, and sit down to a meal that honors generations of Polish home cooking.
Friendly bilingual staff, fair prices, and a steady crowd of locals all point in the same direction. This is a place that knows what it is and does it well.
It is not fancy, and it does not try to be. The plain front and casual tables are part of the old-school character.
For the best experience, arrive earlier in the day and keep Sunday off the calendar. Build a plate with stuffed cabbage and pierogi, add a salad, and save room for something sweet.
New Britain’s Little Poland has plenty to explore, but this counter makes a fine first stop.
Smacznego, as they say in Polish. Enjoy the meal, and do not be surprised if a return trip is already on the mind before the plate is clean.
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