There are customers that have been coming to Polonia since the day that it opened. When I first started making changes about a year and a half ago, I had to start small: slightly changing the decor, the music selection and re-organizing the menu so that it was more comprehensible and visually appealing. Up to that point the 'old-timers' didn't have much to protest about. However, when I hired Olaf Wozny as my head chef, I began to hear complaints.
Olaf understood that changing a diner to a restaurant isn't an easy task and has to be done slowly as to not warrant too much attention in the beginning. Olaf slowly started changing the recipes, using better, higher-quality ingredients which are more expensive than the ingredients previously used — we had no choice but to slightly raise the prices. That is when the older customers started to complain. They appreciated the quality but weren't willing to pay for it. Even now I have some of the older customers complaining about our coffee which is a high-quality coffee, that we have priced at $1.50; the deli on the corner near us charges the same price for coffee of a much lesser quality.
Another issue is that most of the main entrees take about 15 minutes on average to prepare. Most of the older clientele can't seem to understand this, even though in the menu it says that our dishes may take about that long to make because they are made per order and asks the customer to please be patient. Even tonight I had a table of three walk out half way through their meal. They were served water, bread, wine and soups all within 10 to 15 minutes. After waiting just over 20 minutes (since they sat down) they decided that their three combination platters were taking too long so they paid for what they already had and walked out.
Many of the older customers left for a few months but returned. The prices in the East Village aren't cheap — no matter the quality of the food or the ambiance. I'm sure that after realizing that we are still better priced than most spots in our area, and have better prices and better quality food than any other Polish/Ukranian restaurant or diner in the area, including Veselka, they will be sure to come back — even though I have to say that my staff and myself are hoping that the old customers which really enjoy to nag and complain will find somewhere more suitable to their liking. Besides, we are starting to attract a younger, career-oriented crowd.
These changes are necessary for two reasons. The East Village is quickly becoming a more sophisticated area filled with people who are willing to spend a little extra money to eat good food, have a nice glass of wine and truly enjoy themselves. Personally I don't believe that diners have the right ambiance for the new clientele that is surfacing in our area.
Secondly, it is very important to my chef and myself that we produce and sell a product which we are happy with and are proud of. Olaf will not be happy preparing food which was cooked 12 hours ago and is now being heated up in the microwave and I likewise will not be happy serving people that type of food or serving them any food at a location which I do not feel gives off the vibe that I would like it to. My restaurant represents me — it allows both Olaf and myself to express ourselves. I am looking forward to having everything exactly the way I want it and to see people really enjoying themselves at Polonia Eatery. We have already made a great deal of progress and I believe things will continue moving in the direction I hoped they would.
The restaurant will hew to the current shoestring restaurant formula of repurposed materials, including a weathered copper bar and a tin ceiling, and ingredients that are often local, perhaps even grown in the restaurant’s own garden, and pickled on the premises. The menu is fairly straightforward American, with a raw bar, and dishes like Vermont veal meatballs, seared Block Island swordfish, and braised Flying Pigs Farm pork shoulder.Nicholas Morgenstern, late of General Greene in Fort Greene, and Joel Hough, a former chef de cuisine at Cookshop, are behind this venture.
An MTA bus bully slapped a $100 summons on a Manhattan woman deemed too slow to show her ticket for the new express M15 Select Bus -- a service that has increasingly become a cash cow for the money-strapped agency.
Since 2008, NYC Transit cops have handed out more than $1 million in summonses on the two Select Bus lines, the M15 and the Bx12, whose riders buy tickets from a sidewalk machine rather than pay on board.
The machines are supposed to speed the passengers' trips, but some straphangers gripe that the speediest thing about the Select Bus service is how quickly officers ticket customers.
The firefighters of Engine Co. 28 and Ladder Co. 11 in the East Village have begun posting unsanctioned tweets to alert local residents when the company is unable to respond to emergency calls, The Post has learned.
"We're just trying to let people know when we're not around," said a source familiar with the instant-messaging tactic, which has nothing to do with the FDNY's official Twitter account.
According to unofficial Fire Department logs obtained by The Post, Engine Co. 28 and Ladder Co. 11 were pulled out of service on 20 occasions last month for everything from mechanical failure to training, and to cover other firehouses when other units are pulled from service.
"Technically, you're going to increase response times," said the source. "People should know when their fire company is out of service. It's the taxpayers' money. It's your money."
The FDNY claims that units are routinely pulled from service for various reasons and it does not present a danger to the public.
"There is ample coverage on the Lower East Side," said an FDNY spokesman. "There are redundancies built into the response."
