If comfort had a flavor, you would find it simmering at Kolasa’s Restaurant, The Polish Peasant, in Michigan City. This cozy spot delivers big-hearted plates that taste like a Sunday table at home, complete with stories in every bite. With a 4.7 star reputation and a menu that leans into tradition, it is the kind of place you plan a day around. Come hungry, bring friends, and settle in for a feast that feels personal.
Pierogi Sampler
You know that moment when the plate lands and everyone at the table subtly leans forward. That is the pierogi sampler at Kolasa’s Restaurant, a golden array of hand-pinched dumplings with tender edges and buttery crisp spots. Potato, farmers cheese, sauerkraut, and maybe a surprise flavor keep you guessing happily.
Caramelized onions tumble over the top, sweet and soft, while a cool spoon of sour cream waits at the side. Take a bite and the filling turns creamy, then tangy, then savory. You pause, nod, and pass the fork.
Each pierogi tastes like a family recipe perfected through repetition. It is simple food made with patience, perfect for sharing or hoarding. Either choice is valid here.
Stuffed Cabbage Rolls (Golabki)
At Kolasa’s, the cabbage rolls arrive like little parcels of care. Tender leaves cradle seasoned beef and rice, snug and perfectly formed, swimming in a bright, lightly sweet tomato sauce. The aroma hints at garlic, pepper, and the steady comfort of a long simmer.
Slice in and you get a lush, balanced bite where the cabbage keeps everything together. The filling feels hearty but not heavy, the sauce adds lift, and the juices soak your fork. You will want bread to chase every drizzle.
This is classic golabki, made with restraint and memory. It is the kind of plate that quiets conversation for a minute. Then the table sighs, grins, and reaches for seconds.
Kielbasa and Kraut Plate
When you crave smoky, savory, and straightforward, the kielbasa and kraut at The Polish Peasant delivers. The sausage has a satisfying snap, juicy inside with a touch of garlic and pepper. Sauerkraut sits underneath, mellow and tangy, cooked until it turns soft and friendly.
A stripe of mustard gives heat and bite, while potatoes or bread complete the circle. Every forkful swings from smoke to sour to spice. It is a plate that encourages another sip of beer and another bite.
Nothing here feels fussy, just confident. You taste quality and a rhythm that comes from practice. This is Polish comfort in its most crowd pleasing form, perfect for sharing with a hungry table.
Potato Pancakes (Placki)
These potato pancakes are the kind that make conversation stall. Crisp lacy edges lead to a tender, shredded center that tastes like butter and earth. Each bite gives a clean crunch, then melts away with comforting warmth.
Kolasa’s serves them with sour cream and applesauce, so you can toggle between tang and gentle sweetness. You will probably try both on the same fork and smile. The salt level hits just right, bringing the potatoes forward.
They eat beautifully alongside kielbasa or a bowl of soup. Or make a meal of them, because why not. This plate is about pleasure and texture, the kind of simple that requires real skill in the kitchen.
Hunter’s Stew (Bigos)
Bigos at The Polish Peasant tastes like a story cooked over low heat. Sauerkraut and fresh cabbage mingle with sausage, pork, maybe a hint of mushroom, building depth on depth. The stew lands smoky, tart, and meaty, balanced with a subtle sweetness.
It arrives steaming, thick enough to coat the spoon, inviting a slow pace. A slice of bread to swipe the bowl is non negotiable. The leftovers, if you have any, somehow get even better.
It is the dish to order when the wind off the lake feels sharp. Sit back, warm your hands, and take your time. Every bite feels like someone watched the pot all afternoon just for you.
Beet Soup (Barszcz)
The beet soup arrives looking like a jewel. Clear yet deeply colored, it smells earthy and a little sweet, with a whisper of garlic. One sip and you feel both refreshed and warmed, which is a neat trick.
Sometimes there is a dumpling or a side of bread, sometimes just the pure, focused broth. Add a dab of sour cream for creaminess and a swirl that photographs beautifully. The dill on top pops with freshness.
This is not just soup, it is a palate awakener. Start the meal with it and everything after tastes brighter. It shows the kitchen’s precision without losing that comforting personality you came for.
Cabbage and Noodles (Lazanki)
Lazanki might be the sleeper hit at The Polish Peasant. Wide noodles tumble with buttery cabbage and onions, seasoned simply with pepper and salt. The result is humble, fragrant, and wildly satisfying.
You get soft, sweet cabbage against springy noodles, plus little browned bits that taste like toasty edges. It is the side dish that becomes the main if you are not careful. Pair it with kielbasa or enjoy it solo when you want calm on a plate.
There is heart in this bowl. It feels like weeknight cooking elevated by time and attention. If you have never tried lazanki, let this be the first that sets the bar high.
Pork Cutlet (Schabowy)
The pork cutlet shows up golden and proud, edges craggy with crisp crumbs. Inside, the meat stays juicy, thin enough for a gentle snap under the fork. A squeeze of lemon brightens everything, and the plate often includes potatoes and a vegetable.
Gravy is optional but highly encouraged, turning crunchy into savory plush. You get that satisfying contrast bite after bite. It is one of those dishes that makes you sit up a little straighter.
Kolasa’s version tastes like care plus timing. The breading is seasoned just enough, never greasy, always lively. Order it when you want classic comfort with a little celebration built in.
Nalesniki (Polish Crepes)
For dessert or a sweet start, nalesniki make a strong case. Thin crepes roll around farmers cheese or fruit, sometimes both, finished with powdered sugar. The texture is tender, just elastic enough to hold the filling without tearing.
A drizzle of sauce or a dab of jam adds sparkle. You slice a neat coin and it nearly melts, leaving a creamy whisper of vanilla. Coffee nearby is not required, but it feels right.
At Kolasa’s, these feel celebratory yet not fussy. They echo the home cooking spirit that runs through the menu. Order for the table and watch forks cross the plate with friendly speed.
Homestyle Mashed Potatoes
These mashed potatoes do not hide behind tricks. They are fluffy and creamy, with just enough butter to feel generous. A touch of salt and pepper lets the potato flavor stand tall.
They partner perfectly with pork cutlets, cabbage rolls, or gravy from your neighbor’s plate. The texture is smooth but not gluey, with occasional tiny potato bits that remind you it is real. One spoonful becomes two, then somehow the bowl is empty.
Kolasa’s treats sides like stars, and this dish proves it. You will want to pair it with everything. It is comfort distilled into a spoon, ready to anchor any hearty meal you choose.
Cucumber Salad (Mizeria)
When the table leans heavy and rich, mizeria arrives like a breeze. Thin cucumbers swim in a tangy sour cream dressing dotted with dill. It cools the palate and resets your appetite between bites of sausage or stew.
The crunch stays delicate, never watery, thanks to smart seasoning and timing. A hint of vinegar and sugar keeps the flavors lively. You will find yourself reaching for it more than expected.
At The Polish Peasant, balance matters. This salad proves it, offering contrast without stealing the spotlight. Consider it your built-in intermission during a very satisfying feast.
Red Cabbage Braise
The braised red cabbage sits glowing, sweet tart and deeply aromatic. It tastes like apples, vinegar, and slow cooking, with a soft bite that holds shape. The color alone makes the plate look festive.
It loves kielbasa, pork, and roasted meats, cutting through richness with cheerful zip. You keep scooping because it makes every other bite better. The portion is generous enough to pass around.
Kolasa’s version feels traditional without being heavy handed. Seasoning stays balanced, never cloying, never sharp. If your plate needs color and brightness, this is the side that quietly steals hearts.
Daily Soup Special
The daily soup special is a window into the kitchen’s mood. Maybe it is creamy mushroom, maybe a chicken noodle with dill, maybe something rustic and seasonal. Whatever appears, it is cooked with intention.
The bowls arrive steaming, the seasoning thoughtful, the textures comforting. Grab a slice of bread, take a sip, and feel your shoulders drop. It is a small ritual that sets up the rest of the meal.
Regulars know to ask what is bubbling that evening. With hours focused from Wednesday to Saturday, the pot gets real attention. If soup is your love language, this corner of the menu speaks fluently.
Evening Hours Experience
Kolasa’s opens in the evening, Wednesday through Saturday, and the timing feels intentional. The day slows down, you wander Franklin Street, and the glow from inside pulls you in. It is the kind of place that makes dinner feel like an event.
Reservations and timing help, because seats can fill quickly. The staff sets a relaxed pace, so you can settle in and savor. By the time plates arrive, the room hums with gentle conversation.
Hours are focused, but that focus shows in the food and service. Call ahead at +1 219-873-1788 if you like certainty. Then let the evening unfold, one comforting course at a time.
Service and Atmosphere
The atmosphere at The Polish Peasant feels like stepping into a friend’s dining room. Warm lighting, friendly smiles, and the soft clink of plates set the scene. You feel looked after without any rush.
Servers know the menu and offer honest guidance. They might suggest a perfect pairing or share a tip about leftovers. The vibe is neighborly, making first timers feel like regulars fast.
That spirit pairs with thoughtful pacing and full flavored plates. It is easy to linger over coffee or dessert. When you leave, you will probably plan your next visit before you hit the door.
Value and Portions
Kolasa’s sits comfortably in the mid range, and the portions are generous. You get real value because the food sticks with you in the best way. Leftovers are common, and they reheat beautifully.
Share an appetizer, split a main, and still leave satisfied. The kitchen favors honest ingredients over frills, which keeps prices fair. You feel the care in the cooking more than anything flashy on the plate.
For families, date nights, or group dinners, it fits nicely. Paying the bill feels reasonable, even with dessert. That balance is part of why locals keep coming back week after week.
How to Plan Your Visit
Set your GPS for 801 Franklin St, Michigan City, and aim for dinner between 4 and 8 PM Wednesday to Saturday. The restaurant is closed Sunday through Tuesday, so plan accordingly. Street parking nearby is usually manageable.
Check their Facebook page for updates and specials before you go. If you prefer certainty, call ahead to confirm times or ask about wait estimates. The dining room is cozy, so arriving a touch early helps.
Bring an appetite and a willingness to share plates. Start with soup, add a pierogi sampler, then build from there. You will leave warm, content, and a little nostalgic.