One of Milwaukee’s historic Polish landmarks is poised to up its game by offering up traditional Polish pierogi just in time for Dyngus Day.
Kochanski’s Concertina Beer Hall, located at 1920 S. 37th St., has been favorite Milwaukee spot for live music and polka for years. But soon it will offer up traditional Polish cuisine to boot.
Owner Andy Kochanski has teamed with Chef Jenny Rebatzke, formerly of Carnevor, to launch a menu featuring both savory and sweet varieties of pierogi – hand-pinched and filled with seasonal ingredients, including both traditional flavors and original takes on pierogi made with fillings inspired by traditional bar fare.
Rebatzke says the final menu could include as many as ten types of pierogi, as well as offerings like Polish cucumber salad, house-made pickles and kielbasa.
But, most importantly – the pierogi will make their debut beginning at 6 p.m. on March 28, also known as Dyngus Day, a holiday also known as "Wet Monday." The playful spring holiday celebrates both fertility and cleansing, and has been an annual celebration at Kochanski’s each year on the Monday after Easter. During the celebration, Kochanski’s will sample three new pierogi flavors including ground beef with shallots and farmer’s cheese; cremini mushroom and sauerkraut; and potato, bacon cheddar and caramelized onions.
In addition to pierogi samples, male customers will be provided with squirt guns with which to squirt, spray and sprinkle their favorite ladies with cleansing droplets of water. Meanwhile, pussy willow whips will also be provided to for making traditionally flirtatious whaps. Of course, all the ladies should be fully prepared to squirt, spray, sprinkle and swat right back.
Customer can also enjoy $2 shots of Jezynowka Polish Blackberry brandy and $5 cans of Tyske. Joe Kielbasa and Missing Links, the Dyngus Day house band, will be starting 7: 30 pm.
Kochanski’s says they hope to have a full kitchen open as soon as possible so that customers can enjoy their new Polish delicacies in their newly constructed beer garden.
As a passionate champion of the local dining scene, Lori has reimagined the restaurant critic's role into that of a trusted dining concierge, guiding food lovers to delightful culinary discoveries and memorable experiences.
Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with every dish. Lori is the author of two books: the "Wisconsin Field to Fork" cookbook and "Milwaukee Food". Her work has garnered journalism awards from entities including the Milwaukee Press Club. In 2024, Lori was honored with a "Top 20 Women in Hospitality to Watch" award by the Wisconsin Restaurant Association.
When she’s not eating, photographing food, writing or planning for TV and radio spots, you’ll find Lori seeking out adventures with her husband Paul, traveling, cooking, reading, learning, snuggling with her cats and looking for ways to make a difference.
