An Eastern European Dinner at Grandma Babcias

Feb 24th

An Eastern European Sunday Dinner at Grandma Babcias
Larissa Popa, aka The Meatstress and Emilia Juocys

Larissa Popa loves meat so much she’s named herself around the heavenly provision.  A wise move, it turns out. Larrisa, aka The Meatstress, is fast becoming one of our region’s most talked about whole hog butchery and charcuterie mastress and our vocal ambassador of celebrating nose to tail eating, meaning nothing goes to waste.  Raised in a Romanian, Hungarian and German household as a first generation U.S. citizen, Larissa learnt first-hand about the subtleties of the Eastern Europe cuisine from her Polish Babcias. Larissa’s heart lies in what comes from her ethnic roots.

Add in Emilia Juocys, the assistant to food writer Michael Ruhlman, working on content for books such as Salumi, Egg and Roast to this dinner and we’ve got a considerable level of charismatic talents in house. Also a first generation American, with immigrant parents from Poland and Lithuania, Emilia graduated Schoolcraft College’s Culinary Arts School, and trained under Brian Polcyn, honing her skills while working with him at Five Lakes Grill, Forest Grill, and Cinco Lagos. 

Together in the frame kitchen, Chefs Larissa and Emilia are out to create an Eastern European Sunday family dinner emulating the same comforting experience, as if you would have stepped through their grandmothers front doors generation back. They are about to satisfy some food cravings we didn’t even know we had. Hungarian, Romanian and Polish flavors. And yes! there will be fresh pierogi on the table.

And what did their sweet Polish Babcias have on the table to wash this all down you ask? Oh yes. Our frame beverage team has an intoxicating pairing that the generation would have approved of.  Polish vodka, Hungarian wines and the traditional Pálinka, a Hungarian fruit brandy appreciated for its potency, flavor, and fragrance.

Prepare yourself for an Eastern European Sunday meal – “but in a very modern way”.


{{  Table Snacks  }}
Pickled Items • Kielbasa • Bread

{{  Next  }}
Dill Pickle Soup
Zupa Ogórkowa | Savanyú Leves
Sour Cream • Dill

{{  Family Style Dinner  }}
Pierogi Ruskie | Krumplis Derelye
Potato • Farmer’s Cheese • Onion • Sour Cream • Caramelized Onion

Stuffed Cabbage
Gołąbki w Stylu Rumuńskim |  Töltött Káposzta
Beef • Pork • Pickled Cabbage Leaves • Onion • Rice • Tomato • Sauerkraut

Chicken Paprikash
Kurczak w Stylu Węgierskim | Csirke Paprikás
Paprika • Sour Cream • Spätzle

Cucumber Salad
  Mizeria  | Tejfölös Uborkasaláta

Roasted Beets
Buraczki Pieczone |  Cékla

{{  Dessert  }}
Dobos Torte
Chocolate Buttercream • Vanilla Sponge

Kolaches | Kifli
Walnuts • Golden Raisins  • Lemon

Sunday, February 24th
4:00pm and 7:00pm seatings
$55 per person + tax and service fee

An Eastern European Sunday Meal with Larissa Popa, aka The Meatstress and Emlilia Juocys

Beer, Polish Vodka and Hungarian Wines will be avaiable for your drinking pleasure.

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What is Frame?

Tucked quietly behind joebar, frame is a revolving creative hub, home to a carefully curated programs of chef residencies and all round awesome experiences. 

Chef residencies, Sunday at Nonna’s Dinners, rap battles, art workshops, live acoustic sessions, cocktail pairings,  you name it… explore your interests, hone your skills, master a new art craft. meet new friends, share a meal. drink cocktails.  No two days here are ever the same. Seasonal, locally sourced and above all delicious, we’ve built our reputation on the food and drink we serve at frame.

We also partner up with a variety of brands on events of all different shapes and sizes, offering up top-notch food and drink and creative in-house production. frame can seat up to 50 guests dining or 80 guests, theater-style.

What are people saying?


“Tried out frame as part of the ‘grandma’s basement series’ with Chef James (Mabel Gray) and Chef John (Grey Ghost). Our Italian Family Dinner was delicious! Enjoyed every course (which kept coming). Best meatballs I’ve ever had!! Love the idea of home Cookin with a little flare, shared Family style with strangers. A wonderful evening!”

What are people saying?

Mark Kurlyandchik, Detroit Free Press

“The vibe at the Frame dinners also reflected the personalities of the chefs, who were able to interact with guests and offer stories about their food memories while cooking rustic dishes without the same expectations that come with their respective restaurants. The food was predictably great and unpretentious, but the series also highlighted the growing importance of personality and storytelling to the modern dining experience.”

23839 John R Rd #2

Hazel Park, MI 48030