Zapiekanka.
One classic. Three ways.
Half a baguette, browned cheese, mushrooms and house sauce - Poland's favorite street food, baked to order in Chicago.
Order nowAnatomy of a zapiekanka
Kraków, Plac Nowy, way past midnight. A little window, a line that never gets shorter, and the smell of cheese bubbling on a half-baguette that makes the wait worth it. That exact zapiekanka - we bake it every day in Chicago.
Keep scrolling - we'll build one for you, layer by layer.
Half a Baguette
A real French baguette, split and toasted until the edges crackle. The only right way to start.
Sautéed Mushrooms
Fresh mushrooms, sliced and sautéed every morning until golden. The soul of a proper zapiekanka.
A Mountain of Cheese
Shredded by hand and piled on generously - it has to bubble over the edge or it doesn't count.
House Ketchup Drizzle
Zigzagged on top, straight across the melted cheese. In Poland this is non-negotiable.
Fresh Scallions
A green shower of fresh-cut scallions to finish. Sharp, fresh, perfect.
The Original
Mushrooms, bubbling cheese, ketchup and scallions - the one that made Plac Nowy famous.
With Ham
Same crispy base, plus ribbons of ham baked right into the cheese. Hearty and smoky.
Veggie & Loaded
Homemade slaw, ripe tomato and sweet corn piled onto hot cheese - fresh crunch in every bite.
Three ways. One answer: yes.
Original, ham or veggie - every zapiekanka goes into the oven the minute you order it.
Order yoursHalf a Baguette
Split and toasted until the edges crackle.
Sautéed Mushrooms
Sliced and sautéed every morning until golden.
A Mountain of Cheese
Shredded by hand, piled on until it bubbles over.
House Ketchup Drizzle
Zigzagged straight across the melted cheese.
Fresh Scallions
A green shower to finish.
The Original
Mushrooms, cheese, ketchup, scallions.
With Ham
Ribbons of ham baked into the cheese.
Veggie & Loaded
Homemade slaw, tomato and sweet corn on hot cheese.