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The Polo Inn Adds Family-Style 'Sunday Supper'

By Joe Ward | September 13, 2017 6:09am
 The Polo Cafe, 3322 S. Morgan St. in Bridgeport, has been a neighborhood staple since 1985.
The Polo Cafe, 3322 S. Morgan St. in Bridgeport, has been a neighborhood staple since 1985.
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DNAinfo/Casey Cora

BRIDGEPORT — The Polo Inn wants to be a part of your Sunday family dinner.

The longtime neighborhood restaurant at 3322 S. Morgan St. has recently launched its "Sunday Supper" service, and marks the first time the restaurant has been open for dinner on Sundays, chef and owner Dave Samber said.

Samber will not offer his regular dinner menu on Sundays, however. Instead, the Sunday Supper will be reminiscent of the comfort foods families gathered to eat around the dinner table every Sunday. For Samber, the service brings back memories of his family dinners.

"When I was a kid, it was always supper and always at 5 o'clock," Samber said. "It wasn't a major, hot meal. It was supper."

 Dave Samber has owned the Polo Cafe since 1985.
Dave Samber has owned the Polo Cafe since 1985.
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DNAinfo/Casey Cora

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The Polo Inn — which rebranded under the new name this year after being known as the Polo Cafe for much of its 33 years — will offer menu items lik St. Louis-style ribs, meatloaf and macaroni and cheese. Samber said he saw an opening in the traditional, comfort-food market after the closing of the Schaller's Pump earlier this year.

"It'll really complement the stuff we do in our comfort food line," he said.

Samber said he hopes extended families will come out and share a meal together. Carryout business will also be available, so families can eat around their own table, he said.

The new Sunday dinner service is part of Samber's efforts to continually refine his business. Opened in 1985 as Polo Nuts & Candy, Samber has expanded and changed with the times, opening a bed-and-breakfast and a banquet hall. He has expanded to dinner service and conceived of the unique and popular sing-along gospel brunch, featuring an organ and hymnal books on every table.

"You got to keep going," Samber said of his innovations over the years. "You got to let people know you're here. I'm excited of what's ahead."