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The pork tenderloin ($18) features saffron potatoes, carrots, fried leeks and a wild mushroom sauce, showing off chef Damian Piekarczyk’s take on modern Polish cuisine. Bill Jones/22nd Century Media
Bill Jones, Managing Editor
2:08 pm CDT April 9, 2018

A new Polish restaurant opens in Orland Park.

“Is it a deli or a buffet?”

That is the question with which Damian Piekarczyk has been faced ever since opening the doors to Tradycja half a year ago in Orland Park. The calls are almost daily, but the answer to it is: neither.

“Polish culture is not about buffets and delis,” Piekarczyk said, calling that an “old misconception.”