Q: How do you describe yourself today?
A: I’m still finding out who I am every day, but at my core, I’m someone who chooses light. Growing up in a culture that can feel very black-and-white, I’m proud of myself for choosing therapy and learning how to choose me. I’ve realized that I am not my parents; I’m here to write my own story, and I deserve to give myself that chance. I’m resilient, I’m human, and I’m finally leaning into my heritage on my own terms—through the hobbies I pursue, the trips I take, and the food I cook.

Q: What does immigrant mean to you?
A: A dreamer.

Q: How has your background shaped who you are?
A: It’s everything. It shaped how I was treated, how I dressed, and how I moved through the world. You can’t help but be fundamentally influenced by a community that surrounds you in every sense of the word. I will say it definitely gave me my grit and resilience.

Q: Growing up, what felt hard, and what helped?
A: The feeling of not belonging to either world. You aren’t quite “Polish enough” and you aren’t quite “American enough.” It’s isolating to navigate worlds where you feel like a permanent outsider. What helped? Finding community and chosen family with people who just get it. There’s a different level of comfort when you’re with people who understand the “in-between.”

Q: How do you celebrate your heritage now (big or small)?
A: It’s about the small, intentional boosts. I’ll make my way to Greenpoint to pick up Polish candy and tea at Biedronka, or I’ll hold myself accountable to speaking the language more. Even if it’s just watching a show in Polish to stay connected, I’m trying to cure my “bingeing addiction” with something that feels like home.

Q: Tell us about a dish that tastes like home.
A: Pierogi with bacon or a proper rosół (chicken soup). There’s a specific, “legit” taste you find when it’s done just right. Pyza gets it right every time—it’s the kind of meal that cures everything.

Q: How was food part of your immigrant story?
A: It went from a source of playground embarrassment to a huge point of pride. I used to dread the Polish cold cuts in my lunchbox or the meat in the freezer, but as I’ve gotten older, I can’t believe how much I took those home-cooked recipes for granted. I actively try to fully embrace it as much as I can now. I still have limits lol.

Q: “What’s a small table or food-related ritual or tradition you’d pass down to your younger self or future kids, and why?” A: The Wigilia (Christmas Eve) empty place setting. Setting an extra plate for the “unexpected guest” is so poignant—the idea that no one should be alone. Whether it’s for a lonely neighbor or to honor the souls of family members who have passed, it’s a way to keep everyone “at the table” with you. Before it was strictly Christian, it was a way to honor deceased family members. It was believed that on this night, the souls of loved ones would return to join the feast. Some families still view the seat as a way to keep the memory of those who have passed “at the table” with them. I lost my older brother earlier this year, and now, making space for that seat feels more sacred than ever. It’s a way to keep him at the table with us and keep his memory alive.

Just the Hits: Anna’s NYC Go-Tos

Favorite NYC eat right now: The real question is, where don’t I like to eat? 😂

For now, I’ll focus on the spots I frequent the most in my favorite boroughs:

Astoria

Bar Dahlia: I think about the birria tacos at least once a week.

Christos Steakhouse: Old-school NY energy and truly the best steak you will ever eat.

Seva: I actually can’t think about how much money I spend here. The chicken tikka and samosas are my forever weakness.

Aliada: The best place to share a ton of plates and a bottle of wine. Bonus points if you go in the spring to sit under the cherry blossoms; the service is amazing – cannot confirm or deny that they’ve given us free shots from time to time)

Las Catrinas: I go for the birria quesadilla and a very reliable spicy marg.

Andrew Bellucci’s (37-08 30th Ave): It has to be this location. Best pizza with the tiny pepperonis.

Figlia: The pizza and pasta here… I simply cannot. I think about it all the time.

Greenpoint + Williamsburg:

Lilia: I don’t care what anyone says, I’m still obsessed. I think about that mozzarella with lemon way more than I’d care to admit. Get the Italian Job gelato for dessert and it’s game over.

Oxomoco: The perfect spring/summer spot. The menu is so fresh and everything is easy to share.

Nura: 10/10 to whoever decorated this space — I’m manifesting throwing a party here. It’s one of my favorite date night spots.

The Noble: I live for the corner booth in the window. It’s the best people-watching paired with wine on my literal favorite street in New York. Say less.

Pierozek: I love their updated approach to showcasing Polish cuisine while respecting the roots. You can see the babcias making the pierogi in the kitchen, and the spread is delicious. It’s a great place to introduce friends to Polish food.

• Pyza: Authentic, old-school Polish food. A good friend took me here and it’s easily the most authentic Polish food in this radius of NYC. It makes me feel like I’m home, right down to the Polish TV in the background and the babcias in the kitchen. Cash only bb.

NYC restaurant that tastes most like home: Pyza.

Bodega order: Bacon, egg, and cheese (salt, pepper, no ketchup) on a roll. And honestly? A Snapple Iced Tea. It reminds me of my childhood, especially driving home from Polish school on Saturdays.

Favorite cocktail: An extra-dirty martini with vodka and bleu cheese-stuffed olives.

Song for the kitchen: “Don’t Think Twice, It’s All Right” by Bob Dylan.

Neighborhood staple you’d miss if it disappeared: Broadway Natural. I’d be so sad without my fatigue juice and gluten-free cheetos.

A small tradition you’re keeping alive: Cooking Polish dishes (my sister and I are on a mission to record all our traditional/family recipes) and speaking Polish whenever I can — even if that just means watching a show in Polish.

Na Zdrowie!