Polish
Polish immigrants brought with them the Slavic tradition of preparing pierogi, and these handmade stuffed dough pockets have become an important part of Western New York’s ethnic heritage. Served traditionally with sautéed onions and farmers cheese, or re-invented as a modern vehicle for braised pork cheek and a drizzle of sweet and spicy chile sauce, pierogi have won our hearts. In year's past, Buffalo won the title of Pierogi Capital of the United States, and Buffalonians also know a thing or two about Polish sausages and golabki (a type of cabbage roll). To sample the most traditional 
versions of these dishes, consider a meal at Polish Villa or stop in and buy some fresh pierogi from the K Sisters or the Broadway Market. Restaurants that have dedicated themselves to delivering Polish cuisine in a more sophisticated fashion include
Bistro Europa and Prosit. Want to get a little wilder? Take part in the world’s largest Dyngus Day celebration, the day after Easter.
