POLISH BISTRO, RAMSGATE. Authentic food, don't pass it by, give it a try, you won't need a mortgage. Grab a bottle before you go, guess what? It has free corkage!
Like many other British seaside towns, decimated by the lure of cheap holidays in the sun and out of town shopping centers, Ramsgates once vibrant and lively high street is a grave yard of fallen giants. However Ramsgate still has its get out of jail card, it's spectacular marina and architecture, continental styled bars and a plethora of restaurants offering spectacular food. There is still much to draw people down its well trodden streets.
I am sat in a relatively new restaurant in Harbour Street, which is a narrow commercial road linking the town to the harbour which enjoys a glorious mix of small and mainly independent businesses.
It is encouraging to find it well and truly on the up, but particularly to find a wonderful selection of restaurants.
Ramsgate is a day trippers town, maybe two days, but in the sunnier months it comes alive. In the winter, when the visitors are few and the locals hibernate apart from people popping to the town it is a much different place.
In order for a restaurant to thrive here, you have to be irrisistable.
What does that mean?
Well it can mean you do everything really well or do near to nothing exceptionally well, but to put it simply, you have to create the purpose and reason to return time and again.
This is a town where restaurants have to get people queueing to get through the door in the winter or food flying out of it. Fantastic food at good prices is the key here.
Anything less than that then you might as well hand the keys back and save yourself the heartache.
Polish cuisine to a typical Brit is a bit of a mystery. European food is largely considered as being French, Spanish and Italian, with Italian Pizza and Pasta being the out and out winner for its broader appeal.
Staple food of the central European countries (which span from Belgium to Serbia, and further to Russia) has not been as widely accepted here in old blighty, if asked what food was eaten in Poland I guarantee most would struggle to think of anything apart from sauerkraut, said with a disgusted face even though they couldn't say what it was, let alone tried it.
But things are changing.
The free thinking and liberal culinary curious are are eagerly booking their seats to see what they have been missing out on.
The simple question is, what is Polish food?
Schnitzels, filled dumplings, and dry cured and spiced sausages are now finding their way onto British plates. Chicken Kiev is an adopted Polish dish (many have only just realised isn't a something out of a Birds Eye packet and some have now leant it is correctly pronounced Kee-eeve... We are learning.
Here in the POLISH BISTRO you are transported to a little bit of Poland.
The frontage is simple, inconspicuous apart from the sign which says:
Polish Bistro - Home Cooked Food (which is delightfully functional) which at the very least tells you what you might find within, but the question of what Polish food is, what you will find within is still unclear.
Playfully I will point out that even Chinese restaurants don't have to use pictures on their shop windows now to give a clue what you might be getting. Nowadays social media provides a perfect way of demonstrating and presenting your food, master that and you are 3/4 of the way there.
(There aren't pictures in the window here either by the way, I'm merely pointing out the problem of drawing people in when your cuisine isn't familiar.)
Now I am here, I am open to suggestion. What is going to blow me away? What is going to make me tell all my friends that this is the game changer.
The only way to find out is to try as much as I can.
The serving counter faces you as you walk through the door. A chiller cabinet displays some delicious looking desserts. The serving counter is huge and takes up half the room, I'm not sure what this shop used to be but they must have inherited it? There is no benefit to having such a huge counter? This means the seating area is very small with maybe 15 to 20 covers at a push, spread over 4 or 5 small tables.
Space is an issue. Imagine there is 4 couples dining on separate tables, that's all your tables taken with only 8 eating.
How do you maximise your prime time selling opportunities when you can only serve 8 from your possible 20?
The decor is homely with gestures to the homeland of Poland, The tables are decorated with lace doilies. British taste would refer to them as very much old fashioned, but this is by no means a faux pas, they play their role for the look and credibility of an authentic Polish restaurant and experience.
My first impression of the menu board was that it was amusingly amateur. All the menu items were printed onto individual pieces of A4 paper and kind of stuck to the wall like post-it notes.
However on closer inspection I could see that it was done so with purpose as they have multiple translations.
I later saw a picture on their social media where they had everything written by hand in chalk. I can imagine the daily near impossible task of rubbing out the chalk and rewriting with all the descriptions, So this is merely a more efficient method. I can't help but think a daily menu printed onto one menu for each diner would be better, just like a normal menu?
The current system is an inconvenience especially if you are sitting toward the rear in which case you will have to get up and walk down to see what your options are..and assuming everything is a bit alien that might be more time than you think.
Along side is a bowl of fresh fruit and flowers and a selection of business cards which on closer inspection have nothing to do with the restaurant but are services provided by other local Polish run businesses and services.
This is a sign of community support, which I hope is rewarded by the Polish community using this Bistro.
The compatriot community support is essential in building a business specialising in specific regional foods.
The fickle Brits will try once or twice, but move on easily (unless you provide that dish that everyone will go crazy for) I wonder what the London street food community does in the way of Polish food? Street food crosses boundaries and is sure to get people talking.
Before I get on with the food, there is something missing and its deafening. It is the silence. There is no atmosphere. The room is silent. Its like eating during a school exam.
When asked, the cheery waiter revealed they do not play any music due to the cost of PRS licence which is the licensing body which charges fees for playing music in a public setting, which are then passed to the companies that produce and populate music.
I look to my mate on the table and for a second I wished he was a Christmas decoration, but one with a music box activated by squeezing it's hand.. jingle bell rock.. rockin around the Christmas tree...anything!
Polish Bistro Home Cooked Food -What is it? let's go!
BEETROOT SOUP
First up is this surprisingly punchy soup which is delightfully pleasant. This is a thin soup without starchy potatoes or cream to thicken, but it is deeply rich and earthy, sweet and sour. Quite frankly, it is delicious.
Floating in the middle were a few of the Polish dumplings, which filled with either cheese or meat.They add a bit of texture and wonder to the dish.
There is a choice of either dumplings or croquettes. Our host is keen for us to try and so he gave me a couple of croquettes on the side as well.
My croquettes where perfectly crispy on the outside with an audible crunch, the filling was puffy and light, with again a choice of a meat or cheese.
I cut them into small bits and dunked them into the pungent broth, savouring every spoon full.
Don't be put off at the idea of Beetroot in a soup, this is a must try.
These were a surprise to me, I had imagined something quite different. I expected lard heavy flower balls which mum used to braise in the stew in the 1980's.
Uh uh, these are more like Chinese dumplings, or Italian Ravioli.
Clearly handmade with requisite bite and slipperiness of a decent pasta dough, these dumplings are filled heartily with the meat, cheese and potato or
Mushroom and cabbage fillings.
I had a selection. Our waiter came over to offer some double cream, as some diners had asked for it before. I'm reminded of the story of the British classic Chicken Tikka Masala, which was a traditionally dry meat dish until a disgruntled Brit asked for gravy, and so a mild sauce was added...
I can't say if the cream is an English "Masala" or not, but I declined, I want to be a purist. For me they were perfectly lovely on their own.
BEEF GOULASH with POTATO ROSTI.
The beef is melt in the mouth tender, the rosti (or potato pancake) is thin and crisp, it adds a fantastic crunch and texture. This is also served with pickled cucumbers. This will seem strange to some Brits, pickles are usually reserved only for salad, or thinly sliced in Ham burgers...this is where you find the connection.
This is a hearty meal which has similarities to a British stew and mash, but this has more flavour and texture. This dish will certainly warm your soul come rain or shine.
MEATBALLS
Now we are moving into familiar territory. Meatballs from Italy, meatballs from Spain, meatballs from IKEA, everyone has their own style of meatballs. I had no idea what Polish meatballs would be like. Much like the croquettes, they are delightfully crisp with its breadcrumb crust. The firm but moist minced pork is deliciously seasoned. These are large and plenty enough.The dish is accompanied with mashed potato which I look at with amusement in the almost perfectly uniform shape and placing on the plate. Amusingly they look like scoops of ice-cream, or when you want to impress the Mrs with your home cooking and you find the ice cream scoop and instantly you know that you are going to impress her with your balls.
Again the dish is contrasted by the use of crunchy pickled red cabbage and coleslaw.
The eating was good, it will be the crowd pleaser,
I wonder if a sauce would elevate this plate, if this was fine dining there would be one meat ball sitting on one scoop of potato, a deep gelatinous sauce would swim around it with the red cabbage placed purposefully in perfect cylindrical form beneath it. This wouldn't be 11.50 anymore, more like £18.
Or if you are a particular couple of restaurants on the marina I can imagine a £30 price tag!
There is not much more to add or change from the description of the above meatball dish, other than the Escalope was as it should be, well prepared, a gorgeously seasoned crust and fresh juicy meat. Again, another crowd pleaser.
On my journey around Thanet I had seen a rising star of a restaurant featuring their take on an Escalope called THE SCHNITZEL, for comparison I looked up how much they were charging, £18 but with a few fries instead of mash, check them out here
FOREST MOSS SPINACH CAKE
Take the leap of faith with me. We tried 3 puds, this was the one I was excited about.
Spinach cake. I will say it again, spinach cake.
Popeye would love it, is this really a thing?
Oh yeah! The mossy green spinach is a wonderfully smooth texture, moist and sweet. If it didn't say spinach in the name you would never know. The mascapone and sweet cream is rich and dreamy, a punch of fresh tart fruit burst from blueberries and raspberries.
I defy anyone to taste it and turn their nose up, it is delicious.
This is the type of food which defines you.
KARPATKA
Polish custard slice. Thick custard is sandwiched between two flaky layers of choux pastry. Unlike the Forrest Moss Spinach Cake, this needs no explanation. Yum.
BRING YOUR OWN WINE OR BEER, FREE CORKAGE.
These places are the unicorns of affordable dining out. If you enjoy a glass of wine or beer with your meal then this makes your meal so much more appetizing. There is an off licence a little way down the road, the restaurant provides the glasses and openers for free.
If that's not worthy of a meaningful tip, I don't know what is.
This is one of those reviews that I can't it praise enough for what it is. But....
The issues I have alluded to is what I left with thinking about the most.
In my opinion (and the White Rabbit has plenty of opinions, that's my reason, my purpose) I think they have underestimated the size of the mountain they will have to climb, and therefore they have pitched themselves too low.
I am anticipating a defensive reaction from you the reader, but before you think instantly in defence "what is wrong with having a small Bistro offering home cooked food?" I will say that is perfectly admirable, I wish it was possible, it comes down to overheads and how many bums on seats you can pack in. And they only have 4 or 5 tables.
If you can't attract or seat the numbers you need to break even, you close. It is as simple as that.
The current incarnation has the look of an unassuming cafe, but one which is making home cooked polish food traditionally, for as low price as they dare go.
This is a proud place, humble, homely, connected to their community. A vision of idyllic perfection from the owners perspective, I am sure. That is until they start to read the balance sheets. It's got to be tight.
Space restricts their opportunity for bums on seats, so either increase the appeal and spend per head, or expand the take out options.
Create desire. Be irresistible. Up Sell. Sell more.
Create desire.
I have identified that familiarity with the food could be an issue, and space (or lack of it) certainly is.
I have a suggestion which gets the spend per head up, and more bums on seats. On Thursday, Friday, Saturday evenings only run a tasting menu with 2 sittings.
A tasting menu consisting of 9 dishes, there isn't a choice or options (unless dietary) Create mystery and desire. It's the mystery of what the diner will receive that creates excitement and willingness to try, and challenge their palettes.
Price a 9 course tasting menu for £30?
That's 3 small starters packed with flavor and presented beautifully, 3 small mains presented so the diner wants to reach for their phone and post it on Instagram, and a trio of miniature desserts.
The reality is that you are not giving more food than if they had a 3 course meal as it is just spread over smaller plates and presented artistically. This way you deliver an experience, and that what diners desire.
This turns a table for 2 paying no more than £20 a head for a 2 course meal to £30 for a meal they will tell all their friends about.
You could run a deal where a table of 4 is £25 per head, turning one of your £60 tables to a £100 table. This creates an incentive to come with friends, and fill out those spare chairs.
Lets run the numbers based on full capacity, and based on the tables being regenerated at least once in an evening.
Current menu based on hope of at least 2 courses per person spending a maximum of £20 per head
5 tables with 2 people = 10 people spending £20 per head = £200. There isnt a sitting booking system so you might hope you have other bookings or walk ins but unlikely to be full once the first tables have left, but assuming it has then that is a maximum £400
Set Menu based on 2 people per table paying £30 per head
5 tables with 2 people = 10 people spending £30 per head = £300. There are 2 sittings taking this to £600
Set menu based on 4 sharing paying £25 per head
5 tables with 4 people = 20 people spending £25 per head = £500. There are 2 sittings taking this to £1000
Be irresistible
Eating out now is an experience, not a convenience, you have to be irresistible.
But first lets talk price. £60 for a couple to eat out is fairly usual now, and considered a reasonable price to pay anywhere.
£60 would be my recommended price entry point and then as the popularity and your imagination on the plate, so does your irresistibility.
Unfortunately when space is the issue and in this case with 4 or 5 small tables, you have to maximize your chances of taking money. Does this idea of a tasting menu alienate the current main target Polish community? I don't think so, and you can run the normal menu in the day and off peak evenings.
Up sell and sell more
But if you don't want to go fine dining then embrace the revolution and move with the times because research shows me that Polish street food is huuuuge.
Here are some ideas which seem to be setting the food world wide open with Polish influenced food
Zapiekanka polish pizza
Good old zapiekanka got revamped and improved. With a trend towards local (almost artisan) foods, bar owners are opting for high quality ingredients and varied flavour combinations.
Crusty, freshly-baked bread, covered with an array of toppings, under a divine coat of melted cheese… Oven baked, without any microwave in sight… who would be able to resist?
Knysza
A thick, semicircular bread roll filled with various ingredients, drenched in garlic sauce, mayonnaise sauce, or hot sauce, and topped with roasted onions. A typical Polish street food, it is found in a vegetarian, meat, and cheese version.
Maczanka
This is taken from a Facebook page:
A traditional dish from Lesser Poland region: a slice of pork loin served on a roll and slathered in a rich gravy. Chef Kamil Bryś has adapted this old recipe to modern times. At his Andrus Food Truck you can get Maczanka in a convenient sandwich form. Chef Bryś serves slow-cooked and extra tender meat in big roll with copious amount of sauce and various toppings.
Feel warned: this sandwich is still a messy business.
Pierogi
These are unarguably the best-known Polish food. Recently, more venturesome pierogi-makers came up with the idea of packing them in cardboard boxes, just like Thai or Chinese take-away food. A simple but brilliant idea, giving extra potential for sales as well as enriching the Polish street food menu.
Polish Kebabs
Just like the way the British adopted the kebab, the Polish did too, and the results are jaw droppingly good.
See this Facebook Page for inspiration BIG BULA -Polish street food over 12k likes for a food truck!
Yeah yeah yeah, they probably don't want to be a take away working to the early hours serving food to the finest that humanity can offer. But that is not to say that you can't sell on Just Eat, offer take outs in the day, if you can't increase your numbers inside, you have to think outside the box. But definitely do not be scared to put any of these on a tasting menu, if only the smallest portion of zapiekanka, but you know they are going to order the full on massive one for a take out tomorrow......
Be IRRESISTIBLE!
HOW DOES IT SCORE
1) Is it to the expected standard?
The food was blissfully authentic, and some dishes were completely surprising, but to put it plainly it is simple food cooked brilliantly. ONE STAR
2) Does it do something that you have always wanted to try?
The mystery of the food is compelling, but I fear the theme of Mash and meat is a show with limited appeal, but have a go, you wont be disappointed ONE STAR
3) Is it fairly priced?
The price is pleasingly reasonable, in fact so much so they get ONE STAR and ONE BONUS STAR
4) Cleanliness, including customer toilets
As it should be ONE STAR
5) Service
Our host was very accommodating and gave us a few extras to try, I was going to deduct a star because he walked through the restaurant with an unlit cigarette in his mouth, and this is frowned upon now, but then I remember that this is bring your own wine or beer and free corkage which is always going to get you a bonus star ONE STAR PLUS ONE BONUS STAR.
CONTRIBUTING EVIDENCE
A) Does it have a clear and relevant identity?
Apart from the sign that says the words Polish home cooked food, and the cuddly toy thing, it is pretty unremarkable.
B) Does it stand out for quality and standards?
Not in a reputational sense, it's simple but delicious food needs elevating to the next level.
C) Is there areas of the business that someone else does better?
I think all aspects need revision, but that's my opinion.
D) Does it diversify?
Not presently.. I am reminded of how Olbys in Margate is famous for, and ridiculously hard to get a table for its Sunday roast with a Carribbean twist, I wonder if the next best would be the Polish take on the British classic?
E) Will customers return without hesitation?
Ho hum, yes and no. You can't deny it's good food, but is it good enough to keep you coming back? I wouldn't say no, but there's plenty of places to try before I come back again
16 Harbour street, Ramsgate
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