$3.5 Million Dollar Project Coming to Magnolia, New Jersey

RoyalCracoviaPDR2

Developer Stanislaw “Stosh” Stachowski is aiming to open Royal Cracovia in Magnolia, New Jersey in late July.  The 16,000 square foot, 250-seat bistro with four private dining rooms will serve up Polish standards.

The price tag and costs bring back thoughts of the magical early 2000s. The $3.5 million European bistro includes a $1 million kitchen and bakery, a wood-fired oven, rotisserie plus an underground pierogie and pasta “laboratory.” The building contains $200,000 in lighting fixtures, $40,000 of American Red Oak, 30,000 pounds of stone, marble and granite.

Stachowski is a classicly trained opera singer who was born in Poland and raised in the suburbs of Krakow. In 1997 Stachowski returned to New Jersey and began buying, fixing and flipping houses at the Jersey shore as well as in and around Philadelphia.

Stachowski hopes the massive restaurant appeals to nearby communities and will “appreciate the foods that we serve – dishes their parents and grandparents cooked with great pride for generations.”

Royal Cracovia will announce their executive chef within a few weeks.

Royal Cracovia
510 White Horse Pike
Magnolia, NJ

  • TB

    As a resident of Magnolia, I wish him the best of luck. His prices are going to be high and I don’t think it is going to attract customers from outside of the area. No one (including myself) wants to fine-dine at a restaurant located across the street from a Wal-Mart.

    • Dan

      I don’t know anymore. I tend to agree, but most suburbs and almost all of New Jersey are proliferated by big box stores, mini malls and chains. With that being said, where else would you build upscale dining and get the traffic you need in these paces? Even the “nicest” parts of these areas are infested. So where do all the rich people eat? I think folks like Vetri and Garces realize this and are opening in malls because there’s a market, especially for celebrityish chefs. Also, look at KOP they have all of these extremely expensive and boring steak places (sullivan’s, Ruth’s Chris, morton’s, etc.) lining 202 and more just keep opening. As long as you don’t push these people out of their comfort zone, I think there could be a market there.

      • Guest

        I agree with this mostly. It’s kind of a mixed bag these days. You’ve got Bobby Flay putting in burger joints in the Cherry Hill Mall and Capitol Grille, Seasons, etc. I don’t consider any of them “where rich people eat” per se, but some would have that impression. I don’t think Cherry Hill is all that great or maybe my perception of it has changed since growing up there and now becoming an adult. And Magnolia is certainly no better; I know, I live here. So really, where do rich people eat? Not NJ. I laugh when people who live in this area who even consider themselves “rich”.

        That being said, I hope Cracovia sticks around. I’ve eaten at the Magnolia Diner when I moved here years ago and it was trash – literally sickening. Never went back and was glad when it closed.

        Hopefully Cracovia will turn in to a solid place for good food that’s a little under the radar and off the beaten path like Umi, Monsoon, Umpasri, Due Amici, and other non-chain resturants in the area that serve decent food.

    • barrygster

      People in the suburbs regularly drop cash on restaurants in malls, strip malls and shopping centers.

  • Elle

    Will anyone without Polish heritage be into Polish fine dining? Not a concept I see attracting a lot of folks (unless they really make a big splash).

    • stup

      That’s my take on it, which is a shame as Eastern European cuisine is vastly under-appreciated in the States, Polish and Russian food particularly. Who knows though, there was a time relatively not too long ago, when people said the same thing about the viability of pretty much all non-French/Italian/steakhouse fine dining and in a matter of decades we’ve got upscale spots serving everything from Israeli to British food (perhaps the most maligned of all cuisines). But ya this seems like it’d be a real hail mary in Philly and an even longer shot in NJ.

  • js

    terrible idea. too many seats. no demand for polish fine dining. i speak from no research at all. just my gut on this one

  • barrygster

    There are a few restaurants in the Northeast that are this big serving Russian and Eastern European food. They attract people from Eastern Europe and do big business for parties.

  • yeahthatguy

    That’s allotta dough for some pierogi dough if ya know what I mean… Not really sure what to expect from “polish-fine dining…”
    Upscale kielbasa and kraut? I love polish food, heck I am polish, but I think I’ll leave Krakus market and Port Richmond’s tried and true mom n pop’s to the classics…

  • Eric Von Zipper

    I wonder if he knows who stole the kishka?

  • IP

    I work around the area and heard that they will also serve other types of food, so if someone in your party or family are not that interested in polish/eastern European food, they will have other options. It looks like a great place! Can’t wait for it to be open, the more dining options, the better for the customers, I think!

  • Andrew Marcucci

    “Mirko” for Executive Chef. His reputation is second to None in all his skills. Looking forward to making reservations.

  • Andrew Marcucci

    TB. FYI. If Mirko is the Chef you won’t have to fine dine there. Mirko will bring plenty. Might even go shopping at Walmart afterwords. If I have any money left over. LOL

  • cabbieed

    They are more of a club type than fine dining. No comparison…

  • Chico Ruiz

    Come on, Jake. It’s Magnolia, NJ.

  • muffin58

    We took my mother-in-law to this restaurant on Sat. Oct 26 and were never more disappointed in a restaurant. The experience started when we arrived at 4:55 for our 5:00 reservation. We were the only ones there and the place was practically empty. After being asked 4 times by 4 different people if we had a reservation and being totally ignored in between for 15 minutes we were shown to our table. It was evident that there was much confusion and customer service was not their main priority. We felt like intruders, not guests. The attitudes were atrocious and shocking. We decided to give it another shot before we walked out the door. After about 10 minutes of watching disorganization and being told the bar did not have a blender to mix margaritas or daiquiris we settled for sangria with less than fresh fruit on a
    tacky dagger. No drink menus were offered so we had a very long obnoxious guessing game before our drink order was taken. After an additional 20 minutes of asking when we could expect our drinks they finally arrived. We then learned that we
    were getting a new waiter which was fine with us as the 1st one was very defensive when we offered constructive suggestions as was the young man standing around holding a water pitcher. Our second waiter was awesome and our experience got a whole lot better. All but our 2nd waiter (sandy haired young man with a pleasant smile) need much training before they are put back on the floor. They
    are not the type of employees the owner wants greeting his guests if he wishes
    his restaurant to be successful. This includes the tiny Asian woman who obviously
    does not get along with the staff. The bread was very good but the rest of the
    meal was mediocre. I regretted not cooking a nice meal for my Mother-in-law for
    her birthday, she deserved better. We did not stay for dessert and coffee. Unfortunately, I believe the owner wasted $3.5 million by not catering to the local demographic and by not hiring a well trained, seasoned wait staff. This
    restaurant will not survive in an overtaxed, mid to low income neighborhood.

  • sue

    We went to this restaurant for breakfast on 11/1/20132 . So disappointed the waiter through he was a comedian. But really was not a very good professional waiter at all. Waited for coffee, never asked what kind of toast we wanted cold eggs. For $24.00 we could of had a hot meal at MCDONALDS and it be cheaper. Beautiful restaurant but not in that area…………………………

  • Williams Crew

    The food was good. However the service was very slow and lacked professionalism. The menu quoted one price but the bill was more than the quoted price. Overall, our family will return. The prices were about $5 to $10 more than the average dinner and the service was under par.

  • maggiemedarlin

    Just went for the first time. LOVED it. The food was fantastic, the waitstaff was professional, the place is beautiful, and the prices were reasonable. I’ll be going back.