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For first-timers to the family’s busy counter-service cafe — and if you’ve never been, seriously, what are you waiting for? — here’s a guided tour. Father prefers the sausage sandwiches, and anything with corned beef or pastrami. Son gravitates toward the combo plate — cabbage roll, sausage, sauerkraut and pierogi — with a kolache for dessert. Oh, and for those picking up sausages in the adjacent deli, don’t leave the premises without buying buns. Honest.
“We like to say that they’re custom-made for our sausages,” said Nick. “I tell people that they have to buy them, and I’m not saying that because I’m getting paid on commission or anything like that. If you’re throwing our sausages on the grill, you have got to put them in our buns. Don’t go and get a grocery store-bought sponge bun. Try one of ours.”
As for the actual award — a heavy round medallion, stamped with Beard’s bow tie-wearing image and fashioned on a silver ribbon — it’s quickly transitioning from its position of honor around Orest’s neck to another Kramarzcuk’s pride of place.
“We’re going to hang it next to the chicken legs,” said Orest, referring to the pair of bones — thought to be from the first chicken butchered at the shop — mounted on a horseshoe, a shrine of sorts at the restaurant’s entrance.
“This award doesn’t belong to me,” said Orest. “It belongs to my parents, and my children, and whoever is going to come after that. It belongs to all of us.”
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