Deeper dive into ethnic eateries

Opinion: Kosey Corner

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By Joanne Kosey

Columnist

Normally, I don't write about the same subject two weeks in a row; however, that is what I am going to do this week.

Last week I wrote about the closing of many Bohemian/Czech restaurants in the area. Obviously, from the responses I have been receiving, the ethnic cooking of which I write is enjoyed and will be missed by many.

I will began by correcting some errors. Klas Restaurant has been shuttered for over a year. Too bad, the atmosphere was very nice. The restaurant in Westmont is Bohemian Crystal, not what I called it. Thank you to Vera Wilt for setting me straight, and she should know since she was the first Houby Queen.

Obviously, I must have too much time on my hands to be researching the subject, but I will consider it a public service. If you're looking for Old World food, it's as close as Westchester, where I discovered Little Europe Deli and Bakery at 10702 W. 31st St. in a small strip mall. 

It does serve meals, and to the delight of Husband Joe they have a butcher, which meant homemade jaternice (sausage). You may have remember our search for jaternice in another column, which led him to having to be satisfied with Daisy Brand sausage. 

They also have frozen liver dumplings, which they were out of, but I did get a quart of liver dumpling soup -- perfect for this weather. Also in the same little strip mall is a west suburban satellite location of the Alpine Food Shop, catering to Italian tastes. So, Husband Joe and I can satisfy our ethnic palates in almost one stop and it isn't far.

If you go further west on 31st Street in the larger shopping center there is Westchester Inn, which I have heard is good.

My quest for Bohemian food became quite the subject in our family, with Daughter Tina stating that my mother made the best roast pork -- another time I should have listened and learned, because she was a good cook. 

Son-in-law Eric has again proclaimed me his favorite mother-in-law for finding liver dumpling soup, although Tina was willing to learn to make liver dumplings. My "Botralian" (Bohemian and Italian) children enjoy the food of their heritage and will even making their own spaghetti sauce (yes, it is sauce, don't argue with me, my mother said sauce so it is sauce!).

Feel free to continue with your comments, it tells me you do read this column. I always welcome suggestions.

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